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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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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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description	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.
doi_str_mv	10.1111/j.1365-2621.2004.tb10695.x
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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.</description><subject>antimicrobial</subject><subject>antimicrobial agents</subject><subject>Biological and medical sciences</subject><subject>coatings</subject><subject>Diffusion</subject><subject>edible films</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. 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Ice creams</subject><subject>natamycin</subject><subject>Potassium</subject><subject>potassium sorbate</subject><subject>Proteins</subject><subject>sorbate</subject><subject>whey</subject><subject>whey protein</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><recordid>eNqVkEtv1DAUha0KpA6F39CoEsuE6_gVswJNmT5UAaKtKrGxHMcGD5N4sDNi5t_XUUawxpvrK537naOD0AWGCuf3bl1hwllZ8xpXNQCtxhYDl6zan6AFFgxK0lD8Ai0A6rrEmIpT9CqlNUw74Qv07emnPRTbGEbrh8L5TV-Y0G9D8qMPQ2Gds2ZMRf5uw6hT8ru-SCG2erSFHrpi0KPuDybfdt65XcpHr9FLpzfJvjnOM_S4-vSwvC7vvlzdLD_elYYSIUrKJOscSM4arlutJQhoagOy7Zi2ArRsad442LrJKbqOd8RAg-uudY21lJyhi5mb0__e2TSqddjFIVsqLCmRomlkFr2fRSaGlKJ1aht9r-NBYVBThWqtpgrVVKGaKlTHCtU-H789Ouhk9MZFPRif_hGYJFSwJus-zLo_fmMP_-GgbleX98sMyYhyRvg02v1fhI6_FBdEMPX0-Uqtvt9-hWsqFMn681nvdFD6R8yxHu9rwARwdqBUkmcNwZ-T</recordid><startdate>200406</startdate><enddate>200406</enddate><creator>Franssen, L.R</creator><creator>Rumsey, T.R</creator><creator>Krochta, J.M</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200406</creationdate><title>Whey protein film composition effects on potassium sorbate and natamycin diffusion</title><author>Franssen, L.R ; Rumsey, T.R ; Krochta, J.M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4377-4595df096586abaa907082c09bd5ae70a9b4c0960e28ffedd6d3c0812dbf8ee43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>antimicrobial</topic><topic>antimicrobial agents</topic><topic>Biological and medical sciences</topic><topic>coatings</topic><topic>Diffusion</topic><topic>edible films</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Milk and cheese industries. Ice creams</topic><topic>natamycin</topic><topic>Potassium</topic><topic>potassium sorbate</topic><topic>Proteins</topic><topic>sorbate</topic><topic>whey</topic><topic>whey protein</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Franssen, L.R</creatorcontrib><creatorcontrib>Rumsey, T.R</creatorcontrib><creatorcontrib>Krochta, J.M</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Franssen, L.R</au><au>Rumsey, T.R</au><au>Krochta, J.M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Whey protein film composition effects on potassium sorbate and natamycin diffusion</atitle><jtitle>Journal of food science</jtitle><date>2004-06</date><risdate>2004</risdate><volume>69</volume><issue>5</issue><spage>C347</spage><epage>C350</epage><pages>C347-C350</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>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.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2004.tb10695.x</doi><tpages>1</tpages></addata></record>
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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
title	Whey protein film composition effects on potassium sorbate and natamycin diffusion
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