Effect of phenolic compounds on the properties of porcine plasma protein-based film |
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Authors: | Pornpot Nuthong Soottawat Benjakul Thummanoon Prodpran |
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Affiliation: | 1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, 15 Kanchanawanich Road, Hat Yai, Songkhla 90112, Thailand;2. Department of Material Product Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand |
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Abstract: | Properties of porcine plasma protein-based film incorporated with tannic acid, caffeic acid and ferulic acid at different concentrations (1–3% (w/w) of protein content) were studied. Film-forming solution (FFS) containing 3% protein (w/v) and 70% glycerol (w/w of protein content) was preheated at 70 °C for 30 min and adjusted pH to 10 followed by the addition of phenols and film casting. Tensile strength (TS) of resulting film increased by 123.3, 194.3 and 19.5% and elongation at break (EAB) increased by 71.1, 86.3 and 10.2%, respectively, compared with the control film, when tannic acid, caffeic acid and ferulic acid at a level of 3% was added. The use of all phenolic compounds slightly increased water vapor permeability (WVP) of resulting films (p < 0.05). The increases in a∗- and b∗-values of films were observed as the higher concentrations of tannic acid and caffeic acid were used. This was associated with the lowered transparency of resulting films. FFS containing 3% caffeic acid with prior oxygenation, especially with pH 10, yielded the film with increased TS but lowered EAB (p < 0.05). Oxygenation of FFS was associated with the lower L∗-value and higher a∗-value of resulting films. Therefore, phenolic compounds could be used as natural cross-linkers which affected the properties of porcine plasma protein-based film differently. |
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Keywords: | Porcine plasma protein Film Cross-linker Phenolic compound Oxygenation Mechanical properties |
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