|
|
|
|
| LEADER |
01000caa a22002652c 4500 |
| 001 |
NLM340315687 |
| 003 |
DE-627 |
| 005 |
20250303074335.0 |
| 007 |
cr uuu---uuuuu |
| 008 |
231226s2023 xx |||||o 00| ||eng c |
| 024 |
7 |
|
|a 10.1177/10820132221095329
|2 doi
|
| 028 |
5 |
2 |
|a pubmed25n1134.xml
|
| 035 |
|
|
|a (DE-627)NLM340315687
|
| 035 |
|
|
|a (NLM)35502832
|
| 040 |
|
|
|a DE-627
|b ger
|c DE-627
|e rakwb
|
| 041 |
|
|
|a eng
|
| 100 |
1 |
|
|a Kashiri, Mahboobeh
|e verfasserin
|4 aut
|
| 245 |
1 |
0 |
|a Fabrication of active whey Protein isolate/oleic acid emulsion based film as a promising bio-material for cheese packaging
|
| 264 |
|
1 |
|c 2023
|
| 336 |
|
|
|a Text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a ƒaComputermedien
|b c
|2 rdamedia
|
| 338 |
|
|
|a ƒa Online-Ressource
|b cr
|2 rdacarrier
|
| 500 |
|
|
|a Date Completed 01.05.2023
|
| 500 |
|
|
|a Date Revised 01.05.2023
|
| 500 |
|
|
|a published: Print-Electronic
|
| 500 |
|
|
|a Citation Status MEDLINE
|
| 520 |
|
|
|a Emulsion is a colloidal dispersion for delivering natural antimicrobial, antioxidant, and bioactive compounds to improve the product's quality. The present study aimed to develop the active emulsion film based on whey protein isolate (WPI) by adding oleic acid (OA) (0, 10, and 20% w/w) and green tea extract (GTE) (0 and 0.5% w/v) for cheese packaging. Results showed that the opacity, flexibility, and water barrier properties of WPI hydrogel-based film were significantly increased by adding 10% OA. Active release from emulsion-based films was governed by pH and the nature of food model systems. The minimum release occurred in the acidic food model system. After 5 h exposure in the acid food model system, the obtained release from the active film containing OA 0, 10, and 20% was 52.39, 48.97, and 57.24% of incorporated GTE, respectively. The log reduction value (LRV) of active emulsion film against bacteria was significantly affected by the food model system. Moreover, packed lactic coagulated cheese delivered more phenolic compound of GTE than processed spread cheese. Korsmeyer-Peppas model and Weibull with lag were suggested as appropriate models to forecast the release kinetic of GTE
|
| 650 |
|
4 |
|a Journal Article
|
| 650 |
|
4 |
|a active emulsion
|
| 650 |
|
4 |
|a cheese
|
| 650 |
|
4 |
|a green tea extract
|
| 650 |
|
4 |
|a modeling
|
| 650 |
|
4 |
|a release kinetic
|
| 650 |
|
7 |
|a Whey Proteins
|2 NLM
|
| 650 |
|
7 |
|a Oleic Acid
|2 NLM
|
| 650 |
|
7 |
|a 2UMI9U37CP
|2 NLM
|
| 650 |
|
7 |
|a Emulsions
|2 NLM
|
| 650 |
|
7 |
|a Antioxidants
|2 NLM
|
| 700 |
1 |
|
|a Maghsoudlou, Yahya
|e verfasserin
|4 aut
|
| 700 |
1 |
|
|a Moayedi, Ali
|e verfasserin
|4 aut
|
| 773 |
0 |
8 |
|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 29(2023), 4 vom: 18. Juni, Seite 395-405
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnas
|
| 773 |
1 |
8 |
|g volume:29
|g year:2023
|g number:4
|g day:18
|g month:06
|g pages:395-405
|
| 856 |
4 |
0 |
|u http://dx.doi.org/10.1177/10820132221095329
|3 Volltext
|
| 912 |
|
|
|a GBV_USEFLAG_A
|
| 912 |
|
|
|a SYSFLAG_A
|
| 912 |
|
|
|a GBV_NLM
|
| 912 |
|
|
|a GBV_ILN_350
|
| 951 |
|
|
|a AR
|
| 952 |
|
|
|d 29
|j 2023
|e 4
|b 18
|c 06
|h 395-405
|