Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil
Artikel i vetenskaplig tidskrift, 2014

An active protein‐based film was developed by incorporating cinnamon essential oil (CEO) into whey protein concentrate (WPC) at a level of 0.8 and 1.5% v/v. The effects of CEO on microstructure, physical, mechanical and antimicrobial properties of the films were evaluated. Adding CEO to the WPC matrix decreased the water vapor permeability of the films and water solubility by 38.03 and 29.4%, respectively. The films containing CEO also displayed lower affinity to water; the contact angle increased up to 89.61% in 1.5% CEO concentration. Films containing CEO showed notable antibacterial activity against both gram‐positive and gram‐negative strains, and exhibited good inhibitory effect on the studied fungi. However, CEO containing films showed a heterogeneous cracked structure which decreased their tensile strength. This combination of the results confirmed good potential to the film for application in food packaging.


Somayeh Bahram

Islamic Azad University

Masoud Rezaei

Tarbiat Modares University

Mehdi Soltani

Shahid Beheshti University of Medical Sciences

Abdolghasem Kamali

Islamic Azad University

Seyed Mahdi Ojagh

Gorgan University

Mehdi Abdollahi

Tarbiat Modares University

Journal of Food Processing and Preservation

0145-8892 (ISSN) 17454549 (eISSN)

Vol. 38 3 1251-1258




Annan materialteknik



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