Whey Protein Films for Sustainable Food Packaging: Effect of Incorporated Ascorbic Acid and Environmental Assessment
dc.contributor.author | Etxabide Etxeberria, Alaitz | |
dc.contributor.author | Arregi, Maite | |
dc.contributor.author | Cabezudo Maeso, Sara | |
dc.contributor.author | Guerrero Manso, Pedro Manuel ![]() | |
dc.contributor.author | De la Caba Ciriza, María Coro ![]() | |
dc.date.accessioned | 2023-01-23T16:52:56Z | |
dc.date.available | 2023-01-23T16:52:56Z | |
dc.date.issued | 2023-01-11 | |
dc.identifier.citation | Polymers 15(2) : (2023) // Article ID 387 | es_ES |
dc.identifier.issn | 2073-4360 | |
dc.identifier.uri | http://hdl.handle.net/10810/59425 | |
dc.description.abstract | The management of food waste and by-products has become a challenge for the agri-food sector and an example are whey by-products produced in dairy industries. Seeking other whey valorisation alternatives and applications, whey protein films for food packaging applications were developed in this study. Films containing different amounts (0, 5, 10, and 15 wt%) of ascorbic acid were manufactured via compression-moulding and their physicochemical, thermal, barrier, optical, and mechanical properties were analysed and related to the film structure. Additionally, the environmental assessment of the films was carried out to analyse the impact of film manufacture. Regarding physicochemical properties, both FTIR and water uptake analyses showed the presence of non-covalent interactions, such as hydrogen bonding, between whey protein and ascorbic acid as band shifts at the 1500–1700 cm−1 region as well as a water absorption decrease from 380% down to 240% were observed. The addition of ascorbic acid notably improved the UV-Vis light absorbance capacity of whey protein films up to 500 nm, a relevant enhancement for protecting foods susceptible to UV-Vis light-induced lipid oxidation. In relation to the environmental assessment, it was concluded that scaling up film manufacture could lead to a reduction in the environmental impacts, mainly electricity consumption. | es_ES |
dc.description.sponsorship | The authors would like to thank Basque Government (KK-2021/00131 and IT1658-22) for its financial support. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
dc.subject | biowaste valorisation | es_ES |
dc.subject | compostable films | es_ES |
dc.subject | sustainable food packaging | es_ES |
dc.subject | environmental assessment | es_ES |
dc.title | Whey Protein Films for Sustainable Food Packaging: Effect of Incorporated Ascorbic Acid and Environmental Assessment | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.date.updated | 2023-01-20T14:23:22Z | |
dc.rights.holder | © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/ 4.0/). | es_ES |
dc.relation.publisherversion | https://www.mdpi.com/2073-4360/15/2/387 | es_ES |
dc.identifier.doi | 10.3390/polym15020387 | |
dc.departamentoes | Ingeniería química y del medio ambiente | |
dc.departamentoes | Organización de empresas | |
dc.departamentoeu | Ingeniaritza kimikoa eta ingurumenaren ingeniaritza | |
dc.departamentoeu | Enpresen antolakuntza |
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Except where otherwise noted, this item's license is described as © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/ 4.0/).