Cocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins

A novel nanocomposite whey protein-based film with nanoemulsified cocoa liquor (CL) was prepared using one-stage microfluidization to evaluate the emulsion properties and the effect of CL on the film properties by response surface methodology (RSM). The results indicated that the number of cycles by...

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Autores principales:	Sergio de Jesús Calva-Estrada, Maribel Jimenez-Fernandez, Alba Adriana Vallejo-Cardona, Gustavo Adolfo Castillo-Herrera, Eugenia del Carmen Lugo-Cervantes
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	antioxidant capacity bakery nanocomposite film polyphenol content shelf life water vapor permeability (WVP) Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/2f08a5480a4643e58bdeed69c0d783c9
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id	oai:doaj.org-article:2f08a5480a4643e58bdeed69c0d783c9
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spelling	oai:doaj.org-article:2f08a5480a4643e58bdeed69c0d783c92021-11-25T17:34:02ZCocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins10.3390/foods101126722304-8158https://doaj.org/article/2f08a5480a4643e58bdeed69c0d783c92021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2672https://doaj.org/toc/2304-8158A novel nanocomposite whey protein-based film with nanoemulsified cocoa liquor (CL) was prepared using one-stage microfluidization to evaluate the emulsion properties and the effect of CL on the film properties by response surface methodology (RSM). The results indicated that the number of cycles by microfluidization had a significant effect (<i>p</i> < 0.05) on the particle size and polydispersity of the nanoemulsion, with a polyphenol retention of approximately 83%. CL decreased the solubility (<21.87%) and water vapor permeability (WVP) (<1.57 g mm h<sup>−1</sup> m<sup>−2</sup> kPa<sup>−1</sup>) of the film. FTIR analysis indicated that CL modified the secondary protein structure of the whey protein and decreased the mechanical properties of the film. These results demonstrate that applying the film as a coating is feasible and effective to improve the shelf life of bakery products with a high moisture content. This nanocomposite film is easy to produce and has potential applications in the food industry.Sergio de Jesús Calva-EstradaMaribel Jimenez-FernandezAlba Adriana Vallejo-CardonaGustavo Adolfo Castillo-HerreraEugenia del Carmen Lugo-CervantesMDPI AGarticleantioxidant capacitybakerynanocomposite filmpolyphenol contentshelf lifewater vapor permeability (WVP)Chemical technologyTP1-1185ENFoods, Vol 10, Iss 2672, p 2672 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	antioxidant capacity bakery nanocomposite film polyphenol content shelf life water vapor permeability (WVP) Chemical technology TP1-1185
spellingShingle	antioxidant capacity bakery nanocomposite film polyphenol content shelf life water vapor permeability (WVP) Chemical technology TP1-1185 Sergio de Jesús Calva-Estrada Maribel Jimenez-Fernandez Alba Adriana Vallejo-Cardona Gustavo Adolfo Castillo-Herrera Eugenia del Carmen Lugo-Cervantes Cocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins
description	A novel nanocomposite whey protein-based film with nanoemulsified cocoa liquor (CL) was prepared using one-stage microfluidization to evaluate the emulsion properties and the effect of CL on the film properties by response surface methodology (RSM). The results indicated that the number of cycles by microfluidization had a significant effect (<i>p</i> < 0.05) on the particle size and polydispersity of the nanoemulsion, with a polyphenol retention of approximately 83%. CL decreased the solubility (<21.87%) and water vapor permeability (WVP) (<1.57 g mm h<sup>−1</sup> m<sup>−2</sup> kPa<sup>−1</sup>) of the film. FTIR analysis indicated that CL modified the secondary protein structure of the whey protein and decreased the mechanical properties of the film. These results demonstrate that applying the film as a coating is feasible and effective to improve the shelf life of bakery products with a high moisture content. This nanocomposite film is easy to produce and has potential applications in the food industry.
format	article
author	Sergio de Jesús Calva-Estrada Maribel Jimenez-Fernandez Alba Adriana Vallejo-Cardona Gustavo Adolfo Castillo-Herrera Eugenia del Carmen Lugo-Cervantes
author_facet	Sergio de Jesús Calva-Estrada Maribel Jimenez-Fernandez Alba Adriana Vallejo-Cardona Gustavo Adolfo Castillo-Herrera Eugenia del Carmen Lugo-Cervantes
author_sort	Sergio de Jesús Calva-Estrada
title	Cocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins
title_short	Cocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins
title_full	Cocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins
title_fullStr	Cocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins
title_full_unstemmed	Cocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins
title_sort	cocoa nanoparticles to improve the physicochemical and functional properties of whey protein-based films to extend the shelf life of muffins
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/2f08a5480a4643e58bdeed69c0d783c9
work_keys_str_mv	AT sergiodejesuscalvaestrada cocoananoparticlestoimprovethephysicochemicalandfunctionalpropertiesofwheyproteinbasedfilmstoextendtheshelflifeofmuffins AT maribeljimenezfernandez cocoananoparticlestoimprovethephysicochemicalandfunctionalpropertiesofwheyproteinbasedfilmstoextendtheshelflifeofmuffins AT albaadrianavallejocardona cocoananoparticlestoimprovethephysicochemicalandfunctionalpropertiesofwheyproteinbasedfilmstoextendtheshelflifeofmuffins AT gustavoadolfocastilloherrera cocoananoparticlestoimprovethephysicochemicalandfunctionalpropertiesofwheyproteinbasedfilmstoextendtheshelflifeofmuffins AT eugeniadelcarmenlugocervantes cocoananoparticlestoimprovethephysicochemicalandfunctionalpropertiesofwheyproteinbasedfilmstoextendtheshelflifeofmuffins
_version_	1718412213545336832

Cocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins

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