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dc.contributor.author
Soazo, Marina del Valle
dc.contributor.author
Perez, Leonardo Martin
dc.contributor.author
Piccirilli, Gisela Noemi
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Delorenzi, Nestor Jorge
dc.contributor.author
Verdini, Roxana Andrea
dc.date.available
2018-07-19T17:36:13Z
dc.date.issued
2016-10
dc.identifier.citation
Soazo, Marina del Valle; Perez, Leonardo Martin; Piccirilli, Gisela Noemi; Delorenzi, Nestor Jorge; Verdini, Roxana Andrea; Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke; Elsevier Science; LWT - Food Science and Technology; 72; 10-2016; 285-291
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/52655
dc.description.abstract
The incorporation of commercial liquid smoke (LS) to edible films was investigated for the first time. The objective of this investigation was to characterize whey protein concentrate (WPC)-based edible films incorporated with LS. According to the bactericidal activity of LS against Escherichia coli, Staphylococcus aureus, Salmonella Typhimurium, and Listeria monocytogenes in liquid medium, WPC-based films incorporated with 0, 5, 10, and 15% (v/v) LS were prepared. Inhibition zone in solid media, thickness, transparency, color and mechanical properties of the films were analyzed. Films including LS were effective to prevent growth of L. monocytogenes in the agar diffusion test. Analyzing color parameters, the incorporation of LS into films caused a decrease in L* and an increase in both a* and b*. However, these sensory changes were not detrimental for their potential use in food applications. Noticeably, tensile strength and elongation tend to increase when LS was added into films formulation. Depending on its content, different protein-LS interactions could be generated, positively affecting the mechanical properties of films. In conclusion, WPC-based edible films incorporated with LS may be suitable for being applied to food surfaces and useful to prevent the superficial growth of the globally recognized high-risk foodborne pathogen Listeria monocytogenes.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Antimicrobial Properties
dc.subject
Liquid Smoke
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Physicochemical Characterization
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Whey Protein Films
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Recubrimientos y Películas
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Ingeniería de los Materiales
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-07-18T20:44:34Z
dc.journal.volume
72
dc.journal.pagination
285-291
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Soazo, Marina del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
dc.description.fil
Fil: Perez, Leonardo Martin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
dc.description.fil
Fil: Piccirilli, Gisela Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
dc.description.fil
Fil: Delorenzi, Nestor Jorge. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
dc.description.fil
Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1016/j.lwt.2016.04.027
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643816302110
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