Effect of the incorporation of antimicrobial/antioxidant proteins on the properties of potato starch films

[EN] Glycerol plasticized potato starch films containing bioactive proteins (lactoferrin (LF) and/or lysozyme (LZ), at 0.1 and 0.2 ratio with respect to starch) were obtained by casting method and characterized as to their microstructural, thermal and physical (water content, mechanical, water and o...

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Detalles Bibliográficos
Autores: Moreno Marro, Olga, Atarés Huerta, Lorena María|||0000-0002-7172-3666, Chiralt, Amparo|||0000-0003-1134-8144
Tipo de recurso: artículo
Fecha de publicación:2015
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/64019
Acceso en línea:https://riunet.upv.es/handle/10251/64019
Access Level:acceso abierto
Palabra clave:Edible films
Potato starch
Lactoferrin
Lysozyme
Bioactive properties
Electron Microscopy Service of the UPV
TECNOLOGIA DE ALIMENTOS
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spelling Effect of the incorporation of antimicrobial/antioxidant proteins on the properties of potato starch filmsMoreno Marro, OlgaAtarés Huerta, Lorena María|||0000-0002-7172-3666Chiralt, Amparo|||0000-0003-1134-8144Edible filmsPotato starchLactoferrinLysozymeBioactive propertiesElectron Microscopy Service of the UPVTECNOLOGIA DE ALIMENTOS[EN] Glycerol plasticized potato starch films containing bioactive proteins (lactoferrin (LF) and/or lysozyme (LZ), at 0.1 and 0.2 ratio with respect to starch) were obtained by casting method and characterized as to their microstructural, thermal and physical (water content, mechanical, water and oxygen barrier, optical) properties. The bioactive properties, named antioxidant and antimicrobial, of the proteins and the films were also characterized. The incorporation of proteins affected the structural and physical properties of potato starch films, while modifying their thermal behavior and increasing the glass transition temperature. Both proteins showed a certain degree of compatibility with starch chains through the bond formations (increase in Tg), while a part is separated and migrates to the film surface. Their incorporation, especially that of lactoferrin, greatly increased the film s brittleness, regardless of the films water content, although they enhance the water vapor and oxygen barrier properties, whatever the age of the film. Protein also reduced the film s transparency and gloss, while lactoferrin induced color changes. The thermal degradation of blend films and isolated proteins occurred at temperatures of over 250 ◦C, which means that blend starch films can be thermoprocessed, according to their thermoplastic properties and following the usual practices of the plastics industries. A synergistic antimicrobial action against Escherichia coli and coliforms was observed when both LZ and LF were simultaneously applied. Both of these exhibited antioxidant capacity.The authors acknowledge the financial support provided by the Generalitat Valenciana (GV/2013/152) and Ministerio de Economia y Competividad (Projects AGL2013-42989-R) and the services rendered by the Electron Microscopy Service of the UPV. Olga Moreno Marro also thanks the Ministerio de Educacion, Cultura y Deporte for the FPU 2012-1121 grant.ElsevierDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalMinisterio de Economía y CompetitividadGeneralitat ValencianaMinisterio de Educación, Cultura y DeporteMinisterio de Ciencia e InnovaciónUniversitat Politècnica de ValènciaRepositorio Institucional de la Universitat Politècnica de València Riunet20152015-11-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/64019reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengMinisterio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 AGL2013-42989-R NUEVOS MATERIALES BIODEGRADABLES MULTICAPA PARA ENVASADO ACTIVO DE ALIMENTOS SENSIBLES AL DETERIORO MICROBIANO Y%2FO OXIDATIVOUniversitat Politècnica de València https://doi.org/10.13039/501100004233 PAID-06-11-2013Generalitat Valenciana https://doi.org/10.13039/501100003359 GV%2F2013%2F152Ministerio de Ciencia e Innovación http://dx.doi.org/10.13039/501100004837 AGL2010-20694 FILMS Y RECUBRIMIENTOS COMESTIBLES%2FBIODEGRADABLES, CON ACTIVIDAD ANTIMICROBIANA Y ANTIOXIDANTE, PARA USO ALIMENTARIO. UTILIZACION DE PROCESADO EN HUMEDO Y EN SECO.open accesshttp://purl.org/coar/access_right/c_abf2Reserva de todos los derechoshttp://rightsstatements.org/vocab/InC/1.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/640192026-06-13T07:49:27Z
dc.title.none.fl_str_mv Effect of the incorporation of antimicrobial/antioxidant proteins on the properties of potato starch films
title Effect of the incorporation of antimicrobial/antioxidant proteins on the properties of potato starch films
spellingShingle Effect of the incorporation of antimicrobial/antioxidant proteins on the properties of potato starch films
Moreno Marro, Olga
Edible films
Potato starch
Lactoferrin
Lysozyme
Bioactive properties
Electron Microscopy Service of the UPV
TECNOLOGIA DE ALIMENTOS
title_short Effect of the incorporation of antimicrobial/antioxidant proteins on the properties of potato starch films
title_full Effect of the incorporation of antimicrobial/antioxidant proteins on the properties of potato starch films
title_fullStr Effect of the incorporation of antimicrobial/antioxidant proteins on the properties of potato starch films
title_full_unstemmed Effect of the incorporation of antimicrobial/antioxidant proteins on the properties of potato starch films
title_sort Effect of the incorporation of antimicrobial/antioxidant proteins on the properties of potato starch films
dc.creator.none.fl_str_mv Moreno Marro, Olga
Atarés Huerta, Lorena María|||0000-0002-7172-3666
Chiralt, Amparo|||0000-0003-1134-8144
author Moreno Marro, Olga
author_facet Moreno Marro, Olga
Atarés Huerta, Lorena María|||0000-0002-7172-3666
Chiralt, Amparo|||0000-0003-1134-8144
author_role author
author2 Atarés Huerta, Lorena María|||0000-0002-7172-3666
Chiralt, Amparo|||0000-0003-1134-8144
author2_role author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Ministerio de Economía y Competitividad
Generalitat Valenciana
Ministerio de Educación, Cultura y Deporte
Ministerio de Ciencia e Innovación
Universitat Politècnica de València
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Edible films
Potato starch
Lactoferrin
Lysozyme
Bioactive properties
Electron Microscopy Service of the UPV
TECNOLOGIA DE ALIMENTOS
topic Edible films
Potato starch
Lactoferrin
Lysozyme
Bioactive properties
Electron Microscopy Service of the UPV
TECNOLOGIA DE ALIMENTOS
description [EN] Glycerol plasticized potato starch films containing bioactive proteins (lactoferrin (LF) and/or lysozyme (LZ), at 0.1 and 0.2 ratio with respect to starch) were obtained by casting method and characterized as to their microstructural, thermal and physical (water content, mechanical, water and oxygen barrier, optical) properties. The bioactive properties, named antioxidant and antimicrobial, of the proteins and the films were also characterized. The incorporation of proteins affected the structural and physical properties of potato starch films, while modifying their thermal behavior and increasing the glass transition temperature. Both proteins showed a certain degree of compatibility with starch chains through the bond formations (increase in Tg), while a part is separated and migrates to the film surface. Their incorporation, especially that of lactoferrin, greatly increased the film s brittleness, regardless of the films water content, although they enhance the water vapor and oxygen barrier properties, whatever the age of the film. Protein also reduced the film s transparency and gloss, while lactoferrin induced color changes. The thermal degradation of blend films and isolated proteins occurred at temperatures of over 250 ◦C, which means that blend starch films can be thermoprocessed, according to their thermoplastic properties and following the usual practices of the plastics industries. A synergistic antimicrobial action against Escherichia coli and coliforms was observed when both LZ and LF were simultaneously applied. Both of these exhibited antioxidant capacity.
publishDate 2015
dc.date.none.fl_str_mv 2015
2015-11-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/64019
url https://riunet.upv.es/handle/10251/64019
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Ministerio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 AGL2013-42989-R NUEVOS MATERIALES BIODEGRADABLES MULTICAPA PARA ENVASADO ACTIVO DE ALIMENTOS SENSIBLES AL DETERIORO MICROBIANO Y%2FO OXIDATIVO
Universitat Politècnica de València https://doi.org/10.13039/501100004233 PAID-06-11-2013
Generalitat Valenciana https://doi.org/10.13039/501100003359 GV%2F2013%2F152
Ministerio de Ciencia e Innovación http://dx.doi.org/10.13039/501100004837 AGL2010-20694 FILMS Y RECUBRIMIENTOS COMESTIBLES%2FBIODEGRADABLES, CON ACTIVIDAD ANTIMICROBIANA Y ANTIOXIDANTE, PARA USO ALIMENTARIO. UTILIZACION DE PROCESADO EN HUMEDO Y EN SECO.
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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