Please use this identifier to cite or link to this item:
|Physico-chemical properties of whey protein isolate films containing encapsulated oregano oil
Cardiff Metropolitan University
|Films were prepared by incorporating different levels of oregano oil (0.5%, 1.0% and 1.5% w / w in the film-forming solution) into sorbitol laminated whey protein isolate (WPI) membranes. The humidity uptake behavior and water vapor permeability (WVP) were affected by the addition of encapsulated oregano oil, to any of the concentrations used as an increase was observed. The mechanical properties of the films were then determined, using the Texture Analyzer. A decrease in maximum tensile strength accompanied by an increase in fracture elongation was observed, with an increase in oil concentration up to 1% encapsulated oregano due to the addition of sorbitol as a plasticizer and the addition of encapsulated oregano oil.
|Includes bibliographical references and charts.
BSc in Food Science and Technology
|All rights reserved
Attribution-NonCommercial 4.0 International
|Appears in Collections:
Files in This Item:
There are no files associated with this item.
This item is licensed under a Creative Commons License