Whey protein film composition effects on potassium sorbate and natamycin diffusion

To assess the ability of whey protein films to act as antimicrobial carriers, the effect of film composition on preservative diffusion was investigated. Preservative diffusion coefficients were measured at 24 degrees C in whey protein isolate (WPI) films with different WPI-glycerol plasticizer ratio...

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Bibliographic Details
Published in:Journal of food science 2004-06, Vol.69 (5), p.C347-C350
Main Authors: Franssen, L.R, Rumsey, T.R, Krochta, J.M
Format: Article
Language:English
Subjects:
antimicrobial
antimicrobial agents
Biological and medical sciences
coatings
Diffusion
edible films
Food industries
Food microbiology
Food science
Fundamental and applied biological sciences. Psychology
Milk and cheese industries. Ice creams
natamycin
Potassium
potassium sorbate
Proteins
sorbate
whey
whey protein
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Summary:To assess the ability of whey protein films to act as antimicrobial carriers, the effect of film composition on preservative diffusion was investigated. Preservative diffusion coefficients were measured at 24 degrees C in whey protein isolate (WPI) films with different WPI-glycerol plasticizer ratios (1:1 to 15:1), beeswax (BW) content, 0% to 40% w/w dry solids, and preservative addition of 0.3% (w/w) natamycin or 1.6% (w/w dry solids) potassium sorbate. Diffusion coefficients for potassium sorbate and natamycin were in the ranges 1.09 x 10(-11) to 13.0 x 10(-11) m2/s and 6.16 x 10(-14) to 37.8 x 10(-14) m2/s, respectively, and significantly decreased as the WPI-glycerol ratio increased. No significant difference in sorbate diffusion was seen with the addition of BW.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2004.tb10695.x