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Effect of the unsaturation degree and concentration of fatty acids on the properties of WPI-based edible films

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Abstract

The incorporation of lipids into hydrophilic protein films allows the modification of their barrier properties, improving its commercial application as preservation medium on different foods. The main objective of this study was to develop films from Whey Protein Isolate (WPI) together with saturated and unsaturated fatty acids and to determine the effect of concentration and unsaturation degree on surface tension of the coating solution and on water vapor permeability (WVP), mechanical properties (tensile strength and elongation at break), and opacity, of the films. The results obtained showed that surface tension was significantly decreased by adding unsaturated fatty acids (oleic and linoleic acid), whereas the greatest effect on WVP reduction was achieved with stearic acid. The addition of stearic acid resulted in a decrease of elongation and an increase of tension strength; however unsaturated fatty acid content did not modify the elongation and slightly reduce a tensile strength.

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Acknowledgements

The authors thank the Basque Government by the grant of PhD Formation Programme in Technological Centres promoted by the Department of Industry, Trade and Tourism and the Department of Education, University and Research.

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Authors and Affiliations

  1. Fundación LEIA C.D.T. Parque Tecnológico de Alava, Leonardo Da Vinci, 11, 01510, Miñano, Alava, Spain

    Laura Fernández, Elena Díaz de Apodaca, Marta Cebrián & Mª. Carmen Villarán

  2. Departamento de Química Aplicada, Área de Tecnología de los Alimentos, Universidad Pública de Navarra, Campus de Arrosadia s/n, 31006, Pamplona-Navarra, Spain

    Juan I. Maté

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  1. Laura Fernández
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  2. Elena Díaz de Apodaca
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  3. Marta Cebrián
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  4. Mª. Carmen Villarán
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  5. Juan I. Maté
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Correspondence to Marta Cebrián.

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Fernández, L., de Apodaca, E., Cebrián, M. et al. Effect of the unsaturation degree and concentration of fatty acids on the properties of WPI-based edible films. Eur Food Res Technol 224, 415–420 (2007). https://doi.org/10.1007/s00217-006-0305-1

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  • DOI: https://doi.org/10.1007/s00217-006-0305-1

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