Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films
Abstract
:1. Introduction
2. Results and Discussion
2.1. Whey Protein-Based Hydrogel Film Characterization
2.2. Jojoba Oil Droplet Particle Size and Distribution in Hydrogel Whey Protein Film-Forming Solutions
2.3. Effect of the Temperature and Relative Humidity on the Drying Time of Hydrogel Whey Protein Film-Forming Solutions
2.4. Effect of Drying Conditions and Jojoba Oil on the Water Content of Hydrogel Whey Protein Films
2.5. Effect of Drying Conditions and Jojoba Oil on the Color of Hydrogel Whey Protein Films
2.6. Effect of Drying Conditions and Jojoba Oil on the Mechanical Properties of Hydrogel Whey Protein Films
2.7. Effect of Drying Conditions and Jojoba Oil on the Water Vapor Permeability of Hydrogel Whey Protein Films
2.8. Effect of Drying Conditions and Jojoba Oil on the Microstructure of Hydrogel Whey Protein Films
3. Conclusions
4. Materials and Methods
4.1. Materials
4.2. Film-Forming Hydrogel Solution Preparation
4.3. Particle Size and Distribution
4.4. Film Preparation
4.5. Film Thickness
4.6. Water Content
4.7. Color Measurement
4.8. Mechanical Properties
4.9. Water Vapor Permeability
4.10. Microstructure
4.11. Statistical Analysis
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
- Zhao, Y.; Li, B.; Li, C.; Xu, Y.; Luo, Y.; Liang, D.; Huang, C. Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach. Foods 2021, 10, 1845. [Google Scholar] [CrossRef] [PubMed]
- Ribeiro, I.S.; Maciel, G.M.; Bortolini, D.G.; Fernandes, I.D.A.A.; Maroldi, W.V.; Pedro, A.C.; Rubio, F.T.V.; Haminiuk, C.W.I. Sustainable innovations in edible films and coatings: An overview. Trends Food Sci. Technol. 2024, 143, 104272. [Google Scholar] [CrossRef]
- Yadav, A.; Kumar, N.; Upadhyay, A.; Pratibha; Anurag, R.K. Edible Packaging from Fruit Processing Waste: A Comprehensive Review. Food Rev. Int. 2023, 39, 2075–2106. [Google Scholar] [CrossRef]
- Mahmud, M.Z.A.; Mobarak, M.H.; Hossain, N. Emerging trends in biomaterials for sustainable food packaging: A comprehensive review. Heliyon 2024, 10, e24122. [Google Scholar] [CrossRef] [PubMed]
- Wu, Y.; Wu, H.; Hu, L. Recent Advances of Proteins, Polysaccharides and Lipids-Based Edible Films/Coatings for Food Packaging Applications: A Review. Food Biophys. 2023, 19, 29–45. [Google Scholar] [CrossRef]
- Hassan, B.; Chatha, S.A.S.; Hussain, A.I.; Zia, K.M.; Akhtar, N. Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review. Int. J. Biol. Macromol. 2018, 109, 1095–1107. [Google Scholar] [CrossRef]
- Mohamed, S.A.A.; El-Sakhawy, M.; El-Sakhawy, M.A. Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review. Carbohydr. Polym. 2020, 238, 116178. [Google Scholar] [CrossRef] [PubMed]
- Falguera, V.; Quintero, J.P.; Jiménez, A.; Muñoz, J.A.; Ibarz, A. Edible films and coatings: Structures, active functions and trends in their use. Trends Food Sci. Technol. 2011, 22, 292–303. [Google Scholar] [CrossRef]
- Sun, X.; Wang, J.; Dong, M.; Zhang, H.; Li, L.; Wang, L. Food spoilage, bioactive food fresh-keeping films and functional edible coatings: Research status, existing problems and development trend. Trends Food Sci. Technol. 2022, 119, 122–132. [Google Scholar] [CrossRef]
- Janjarasskul, T.; Tananuwong, K.; Phupoksakul, T.; Thaiphanit, S. Fast dissolving, hermetically sealable, edible whey protein isolate-based films for instant food and/or dry ingredient pouches. LWT 2020, 134, 110102. [Google Scholar] [CrossRef]
- Hromiš, N.; Lazic, V.; Popovic, S.; Suput, D.; Bulut, S.; Kravic, S.; Romanic, R. The possible application of edible pumpkin oil cake film as pouches for flaxseed oil protection. Food Chem. 2022, 371, 131197. [Google Scholar] [CrossRef] [PubMed]
- Ramos Ó, L.; Pereira, J.O.; Silva, S.I.; Fernandes, J.C.; Franco, M.I.; Lopes-da-Silva, J.A.; Pintado, M.E.; Malcata, F.X. Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese. J. Dairy Sci. 2012, 95, 6282–6292. [Google Scholar] [CrossRef]
- Tsermoula, P.; Khakimov, B.; Nielsen, J.H.; Engelsen, S.B. WHEY—The waste-stream that became more valuable than the food product. Trends Food Sci. Technol. 2021, 118, 230–241. [Google Scholar] [CrossRef]
- Wang, D.; Bao, A.; Yuan, Y.; Wang, Y.; Li, L.; Song, G.; Yuan, T.; Gong, J. Whey protein isolate-stabilized gardenia fruit oil nanoemulsions: Ultrasonic preparation, characterization and applications in nutraceuticals delivery. Ind. Crops Prod. 2024, 212, 118345. [Google Scholar] [CrossRef]
- Nouri, M.; Pourghassem Gargari, B.; Tajfar, P.; Tarighat-Esfanjani, A. A systematic review of whey protein supplementation effects on human glycemic control: A mechanistic insight. Diabetes Metab. Syndr. Clin. Res. Rev. 2022, 16, 102540. [Google Scholar] [CrossRef]
- Phupoksakul, T.; Leuangsukrerk, M.; Somwangthanaroj, A.; Tananuwong, K.; Janjarasskul, T. Storage stability of packaged baby formula in poly(lactide)-whey protein isolate laminated pouch. J. Sci. Food Agric. 2017, 97, 3365–3373. [Google Scholar] [CrossRef] [PubMed]
- Galus, S.; Mikus, M.; Ciurzyńska, A.; Janowicz, M. Whey Protein Isolate-Based Edible Coatings Incorporated with Jojoba Oil as a Novel Approach for Improving the Quality of Fresh-Cut Root Parsley during Refrigerated Storage. Appl. Sci. 2022, 12, 9023. [Google Scholar] [CrossRef]
- Perez-Gago, M.B.; Serra, M.; Alonso, M.; Mateos, M.; del Río, M.A. Effect of whey protein- and hydroxypropyl methylcellulose-based edible composite coatings on color change of fresh-cut apples. Postharvest Biol. Technol. 2005, 36, 77–85. [Google Scholar] [CrossRef]
- Reinoso, E.; Mittal, G.S.; Lim, L.-T. Influence of Whey Protein Composite Coatings on Plum (Prunus domestica L.) Fruit Quality. Food Bioprocess Technol. 2008, 1, 314–325. [Google Scholar] [CrossRef]
- Elsayed, N.; Hassan, A.A.-M.; Abdelaziz, S.M.; Abdeldaym, E.A.; Darwish, O.S. Effect of Whey Protein Edible Coating Incorporated with Mango Peel Extract on Postharvest Quality, Bioactive Compounds and Shelf Life of Broccoli. Horticulturae 2022, 8, 770. [Google Scholar] [CrossRef]
- Di Pierro, P.; Sorrentino, A.; Mariniello, L.; Giosafatto, C.V.L.; Porta, R. Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life. LWT Food Sci. Technol. 2011, 44, 2324–2327. [Google Scholar] [CrossRef]
- Galus, S.; Kadzińska, J. Food applications of emulsion-based edible films and coatings. Trends Food Sci. Technol. 2015, 45, 273–283. [Google Scholar] [CrossRef]
- Alvarez-Perez, O.B.; Montanez, J.; Aguilar, C.N.; Rojas, R. Pectin-Candelilla Wax: An Alternative Mixture for Edible Films. J. Microbiol. Biotechnol. Food Sci. 2015, 5, 167–171. [Google Scholar] [CrossRef]
- Galus, S.; Gaouditz, M.; Kowalska, H.; Debeaufort, F. Effects of Candelilla and Carnauba Wax Incorporation on the Functional Properties of Edible Sodium Caseinate Films. Int. J. Mol. Sci. 2020, 21, 9349. [Google Scholar] [CrossRef] [PubMed]
- Limpisophon, K.; Schleining, G. Addition of Gallic Acid to Enhance Antioxidative and Physical Properties of Fish Gelatin Film for Edible Oil Pouch. Ital. J. Food Sci. 2018, 30, 152–156. [Google Scholar]
- Ghannam, M.T.; Selim, M.Y.E.; Thaher, A.; Binamro, A.; Almansoori, M.; Abdallah, S. Flow characteristics of jojoba and other oil blends for skin treatment fluids. Int. J. Thermofluids 2023, 18, 100362. [Google Scholar] [CrossRef]
- Al-Obaidi, J.R.; Halabi, M.F.; AlKhalifah, N.S.; Asanar, S.; Al-Soqeer, A.A.; Attia, M.F. A review on plant importance, biotechnological aspects, and cultivation challenges of jojoba plant. Biol. Res. 2017, 50, 25. [Google Scholar] [CrossRef] [PubMed]
- Alotaibi, S.S.; Elseehy, M.M.; Aljuaid, B.S.; El-Shehawi, A.M. Transcriptome Analysis of Jojoba (Simmondsia chinensis) during Seed Development and Liquid Wax Ester Biosynthesis. Plants 2020, 9, 588. [Google Scholar] [CrossRef]
- Umaiyal, M.; Gayathri, R.G.R.; Vishnupriya, V.; Geetha, R.V. Anti microbial activity of jojoba oil against selected microbes: An invitro study. J. Pharm. Sci. Res. 2016, 8, 528–529. [Google Scholar]
- Gad, H.A.; Roberts, A.; Hamzi, S.H.; Gad, H.A.; Touiss, I.; Altyar, A.E.; Kensara, O.A.; Ashour, M.L. Jojoba Oil: An Updated Comprehensive Review on Chemistry, Pharmaceutical Uses, and Toxicity. Polymers 2021, 13, 1711. [Google Scholar] [CrossRef]
- Trajkovska Petkoska, A.; Daniloski, D.; D’Cunha, N.M.; Naumovski, N.; Broach, A.T. Edible packaging: Sustainable solutions and novel trends in food packaging. Food Res. Int. 2021, 140, 109981. [Google Scholar] [CrossRef] [PubMed]
- Pinto, L.; Bonifacio, M.A.; De Giglio, E.; Santovito, E.; Cometa, S.; Bevilacqua, A.; Baruzzi, F. Biopolymer hybrid materials: Development, characterization, and food packaging applications. Food Packag. Shelf Life 2021, 28, 100676. [Google Scholar] [CrossRef]
- Munhoz, D.R.; Moreira, F.K.V.; Bresolin, J.D.; Bernardo, M.P.; De Sousa, C.P.; Mattoso, L.H.C. Sustainable Production and In vitro Biodegradability of Edible Films from Yellow Passion Fruit Coproducts via Continuous Casting. ACS Sustain. Chem. Eng. 2018, 6, 9883–9892. [Google Scholar] [CrossRef]
- Pelissari, F.M.; Andrade-Mahecha, M.M.; Sobral, P.J.D.A.; Menegalli, F.C. Optimization of process conditions for the production of films based on the flour from plantain bananas (Musa paradisiaca). LWT Food Sci. Technol. 2013, 52, 1–11. [Google Scholar] [CrossRef]
- Kurek, M.; Guinault, A.; Voilley, A.; Galić, K.; Debeaufort, F. Effect of relative humidity on carvacrol release and permeation properties of chitosan based films and coatings. Food Chem. 2014, 144, 9–17. [Google Scholar] [CrossRef] [PubMed]
- Al-Harrasi, A.; Bhatia, S.; Al-Azri, M.S.; Ullah, S.; Najmi, A.; Albratty, M.; Meraya, A.M.; Mohan, S.; Aldawsari, M.F. Effect of Drying Temperature on Physical, Chemical, and Antioxidant Properties of Ginger Oil Loaded Gelatin-Sodium Alginate Edible Films. Membranes 2022, 12, 862. [Google Scholar] [CrossRef] [PubMed]
- Homez-Jara, A.; Daza, L.D.; Aguirre, D.M.; Muñoz, J.A.; Solanilla, J.F.; Váquiro, H.A. Characterization of chitosan edible films obtained with various polymer concentrations and drying temperatures. Int. J. Biol. Macromol. 2018, 113, 1233–1240. [Google Scholar] [CrossRef]
- Galus, S.; Lenart, A. Effect of protein concentration on kinetics of water vapour adsorption by coatings prepared on the basis of whey protein isolate. Food Sci. Technol. Qual. 2011, 4, 66–73. [Google Scholar] [CrossRef]
- Galus, S.; Kadzińska, J. Whey protein edible films modified with almond and walnut oils. Food Hydrocoll. 2016, 52, 78–86. [Google Scholar] [CrossRef]
- Shaw, N.B.; Monahan, F.J.; O’Riordan, E.D.; O’Sullivan, M. Physical Properties of WPI Films Plasticized with Glycerol, Xylitol, or Sorbitol. J. Food Sci. 2002, 67, 164–167. [Google Scholar] [CrossRef]
- Taktak, W.; Hamdi, M.; Chentir, I.; Boughriba, S.; Ben Azaza, Y.; Li, S.; Nasri, M.; Karra-Chaâbouni, M.; Nasri, R. Development of emulsion gelatin gels for food application: Physicochemical, rheological, structural and thermal characterization. Int. J. Biol. Macromol. 2021, 182, 1–10. [Google Scholar] [CrossRef] [PubMed]
- Safaya, M.; Rotliwala, Y.C. Nanoemulsions: A review on low energy formulation methods, characterization, applications and optimization technique. Mater. Today Proc. 2020, 27, 454–459. [Google Scholar] [CrossRef]
- Domian, E.; Sułek, A. Effect of homogenization pressure on surface fat content in spray-dried emulsions stabilized with milk proteins. Food Sci. Technol. Qual. 2010, 73, 168–176. [Google Scholar]
- Domian, E. Profile of Spray-Dried Emulsions Stabilised by Milk Proteins. Food Sci. Technol. Qual. 2011, 79, 6–23. [Google Scholar]
- Hogan, S.; McNamee, B.F.; O’Riordan, D.; O’Sullivan, M. Microencapsulating Properties of Whey Protein Concentrate 75. J. Food Sci. 2001, 66, 675–680. [Google Scholar] [CrossRef]
- Zhou, Y.; Huang, M.; Deng, F.; Xiao, Q. Effect of Temperature on Drying Characteristics of Pullulan-alginate Based Edible Films. Food Sci. Technol. Res. 2018, 24, 55–62. [Google Scholar] [CrossRef]
- Kokoszka, S.; Debeaufort, F.; Lenart, A.; Voilley, A. Water vapour permeability, thermal and wetting properties of whey protein isolate based edible films. Int. Dairy J. 2010, 20, 53–60. [Google Scholar] [CrossRef]
- Jakubczyk, E.; Pokrzywnicki, M. Effect of drying temperature and water content on mechanical properties of model agar gel. Acta Agrophysica 2005, 6, 647–658. [Google Scholar]
- Soazo, M.; Rubiolo, A.C.; Verdini, R.A. Effect of drying temperature and beeswax content on moisture isotherms of whey protein emulsion film. Procedia Food Sci. 2011, 1, 210–215. [Google Scholar] [CrossRef]
- Kokoszka, S.; Debeaufort, F.; Lenart, A.; Voilley, A. Liquid and vapour water transfer through whey protein/lipid emulsion films. J. Sci. Food Agric. 2010, 90, 1673–1680. [Google Scholar] [CrossRef]
- Palka, A.; Wilczyńska, A.; Flis, M. Effect of addition of oil seeds on content of basic nutrients in milk and fruit cocktailsand their acidity. Probl. Hyg. Epidemiol. 2017, 98, 334–339. [Google Scholar]
- Kim, S.J.; Ustunol, Z. Thermal properties, heat sealability and seal attributes of whey protein isolate/lipid emulsion edible films. J. Food Sci. 2001, 66, 985–990. [Google Scholar] [CrossRef]
- Zinoviadou, K.G.; Koutsoumanis, K.P.; Biliaderis, C.G. Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef. Meat Sci. 2009, 82, 338–345. [Google Scholar] [CrossRef] [PubMed]
- Villa, C.C.; Galus, S.; Nowacka, M.; Magri, A.; Petriccione, M.; Gutiérrez, T.J. Molecular sieves for food applications: A review. Trends Food Sci. Technol. 2020, 102, 102–122. [Google Scholar] [CrossRef]
- Peerzada Gh, J.; Sinclair, B.J.; Perinbarajan, G.K.; Dutta, R.; Shekhawat, R.; Saikia, N.; Chidambaram, R.; Mossa, A.-T. An overview on smart and active edible coatings: Safety and regulations. Eur. Food Res. Technol. 2023, 249, 1935–1952. [Google Scholar] [CrossRef]
- Upadhyay, A.; Agbesi, P.; Arafat, K.M.Y.; Urdaneta, F.; Dey, M.; Basak, M.; Hong, S.; Umeileka, C.; Argyropoulos, D. Bio-based smart packaging: Fundamentals and functions in sustainable food systems. Trends Food Sci. Technol. 2024, 145, 104369. [Google Scholar] [CrossRef]
- Chavan, P.; Lata, K.; Kaur, T.; Rezek Jambrak, A.; Sharma, S.; Roy, S.; Sinhmar, A.; Thory, R.; Pal Singh, G.; Aayush, K.; et al. Recent advances in the preservation of postharvest fruits using edible films and coatings: A comprehensive review. Food Chem. 2023, 418, 135916. [Google Scholar] [CrossRef] [PubMed]
- Galus, S.; Lenart, A. Effect of fat emulsion on the optical properties of whey films. Acta Agrophysica 2012, 19, 29–36. [Google Scholar]
- Galus, S.; Kadzińska, J. Optical properties of whey protein isolate films with the addition of selected plant oils. Acta Agrophysica 2014, 21, 131–141. [Google Scholar]
- Galus, S.; Lenart, A. Optical, mechanical, and moisture sorption properties of whey protein edible films. J. Food Process Eng. 2019, 42, e13245. [Google Scholar] [CrossRef]
- Shaw, N.; Monahan, F.; O’Riordan, D.; O’Sullivan, M. Effect of soya oil and glycerol on physical properties of composite WPI films. J. Food Eng. 2002, 51, 299–304. [Google Scholar] [CrossRef]
- Popović, S.; Peričin, D.; Vaštag, Ž.; Popović, L.; Lazić, V. Evaluation of edible film-forming ability of pumpkin oil cake; effect of pH and temperature. Food Hydrocoll. 2011, 25, 470–476. [Google Scholar] [CrossRef]
- Yang, L.; Paulson, A.T. Mechanical and water vapour barrier properties of edible gellan films. Food Res. Int. 2000, 33, 563–570. [Google Scholar] [CrossRef]
- Valenzuela, C.; Abugoch, L.; Tapia, C. Quinoa protein–chitosan–sunflower oil edible film: Mechanical, barrier and structural properties. LWT Food Sci. Technol. 2013, 50, 531–537. [Google Scholar] [CrossRef]
- Zúñiga, R.N.; Skurtys, O.; Osorio, F.; Aguilera, J.M.; Pedreschi, F. Physical properties of emulsion-based hydroxypropyl methylcellulose films: Effect of their microstructure. Carbohydr. Polym. 2012, 90, 1147–1158. [Google Scholar] [CrossRef] [PubMed]
- Carpiné, D.; Dagostin, J.L.A.; Bertan, L.C.; Mafra, M.R. Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties. Food Bioprocess Technol. 2015, 8, 1811–1823. [Google Scholar] [CrossRef]
- Monedero, F.M.; Fabra, M.J.; Talens, P.; Chiralt, A. Effect of oleic acid–beeswax mixtures on mechanical, optical and water barrier properties of soy protein isolate based films. J. Food Eng. 2009, 91, 509–515. [Google Scholar] [CrossRef]
- Benbettaïeb, N.; Kurek, M.; Bornaz, S.; Debeaufort, F. Barrier, structural and mechanical properties of bovine gelatin–chitosan blend films related to biopolymer interactions. J. Sci. Food Agric. 2014, 94, 2409–2419. [Google Scholar] [CrossRef] [PubMed]
- Fabra, M.J.; Talens, P.; Chiralt, A. Microstructure and optical properties of sodium caseinate films containing oleic acid–beeswax mixtures. Food Hydrocoll. 2009, 23, 676–683. [Google Scholar] [CrossRef]
- Debeaufort, F.; Martin-Polo, M.; Voilley, A. Polarity Homogeneity and Structure Affect Water Vapor Permeability of Model Edible Films. J. Food Sci. 1993, 58, 426–429. [Google Scholar] [CrossRef]
Temperature (°C) | Relative Humidity (%) | Drying Time (h) |
---|---|---|
20 | 30 | 17 |
30 | 30 | 10 |
40 | 30 | 4 |
50 | 30 | 3 |
50 | 40 | 5 |
50 | 50 | 5 |
50 | 60 | 15 |
50 | 70 | 18 |
60 | 30 | 3 |
70 | 30 | 2 |
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content. |
© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Galus, S.; Karwacka, M.; Ciurzyńska, A.; Janowicz, M. Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films. Gels 2024, 10, 340. https://doi.org/10.3390/gels10050340
Galus S, Karwacka M, Ciurzyńska A, Janowicz M. Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films. Gels. 2024; 10(5):340. https://doi.org/10.3390/gels10050340
Chicago/Turabian StyleGalus, Sabina, Magdalena Karwacka, Agnieszka Ciurzyńska, and Monika Janowicz. 2024. "Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films" Gels 10, no. 5: 340. https://doi.org/10.3390/gels10050340
APA StyleGalus, S., Karwacka, M., Ciurzyńska, A., & Janowicz, M. (2024). Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films. Gels, 10(5), 340. https://doi.org/10.3390/gels10050340