Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weight

Ana I. Bourbon, Ana C. Pinheiro, Miguel A. Cerqueira, Cristina M. R. Rocha, Maria C. Avides, Mafalda A. C. Quintas, António A. Vicente

Research output: Contribution to journalArticlepeer-review

125 Citations (Scopus)

Abstract

Chitosan packaging films containing different bioactive compounds (a peptide fraction from whey protein concentrate (WPC) hydrolysate, glycomacropeptide (GMP) and lactoferrin) were produced and their mechanical and barrier properties were evaluated. The molecular weight of protein-based compounds was determined using SDS-PAGE. The addition of GMP and lactoferrin to chitosan film caused a significant reduction of tensile strength and the elongation-at-break significantly increased with the incorporation of lactoferrin. The addition of protein-based compounds also affected gas permeability: a significant decrease in water vapor permeability was observed with the incorporation of lactoferrin; oxygen permeability significantly decreased with the addition of GMP and lactoferrin and carbon dioxide permeability significantly decreased with the incorporation of all of the protein-based compounds. Such results were related with film's hydrophilicity and crystallinity. This manuscript contributes to the establishment of an approach to optimize edible films performance based on physico-chemical properties, aiming at a higher benefit for the consumer.
Original languageEnglish
Pages (from-to)111-118
Number of pages8
JournalJournal of Food Engineering
Volume106
Issue number2
DOIs
Publication statusPublished - Sep 2011

Keywords

  • Barrier properties
  • Bioactive compounds
  • Edible films
  • Mechanical properties

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