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Title: | Physico-chemical properties of whey protein isolate films containing encapsulated oregano oil |
Authors: | Gkantia, Effrosyni |
Supervisors: | Zinoviadou, Kyriaki |
Subjects LC: | Dissertations, Academic Edible coatings Oregano Biochemistry |
Keywords: | Oregano oil Physico-chemical properties Films |
Issue Date: | 2022 |
Publisher: | Perrotis College Cardiff Metropolitan University |
Abstract: | 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. |
Description: | Includes bibliographical references and charts. BSc in Food Science and Technology |
Length: | 30 pages |
Type: | Dissertation |
Publication Status: | Not published |
URI: | http://repository.afs.edu.gr/handle/6000/495 https://librarycatalog.afs.edu.gr/cgi-bin/koha/opac-detail.pl?biblionumber=27003 |
Repository: | DAPL |
Restrictions: | All rights reserved Attribution-NonCommercial 4.0 International |
Language: | en |
Appears in Collections: | Dissertations |
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