Please use this identifier to cite or link to this item: http://repository.afs.edu.gr/handle/6000/507
Title: Composite films consisting of whey protein isolate and chitosan and their properties
Authors: Papathanasiou, Zoi
Supervisors: Zinoviadou, Kyriaki
Subjects LC: Academic theses
Edible coatings
Food - Biotechnology
Active food packaging
Proteins
Food - Composition
Rheology
Keywords: Whey protein isolate
Chitosan
Biodegradable food packaging
Sustainable packaging
Single use plastics
EU legislation
Moisture sorption
Water vapor permeability
Large deformation mechanical testing
Rheological properties
Issue Date: 2022
Publisher: Perrotis College
Cardiff Metropolitan University
Abstract: Focus of this project is the bio-based and biodegradable food packaging materials, in the form of composite films. Especially, the aim of this study are the properties of bio-composites, based on whey protein isolate (WPI) and chitosan. Sustainable packaging, which is the food packaging with the best social, economic and environmental characteristics, should be the target of the people working in the sector of packaging materials. Thorough analysis of the three main nutritional classes of the sources for the production of bio-based food packaging materials are presented, i.e., polysaccharides with focus on chitosan, proteins with focus on whey protein isolate (WPI) and lipids. These materials have been attracted the interest of the scientists working in the food packaging sector, because of their excellent properties and future prospects. In the Materials & Methods section, the experimental procedures on moisture sorption, water vapor permeability tensile mechanical properties and rheological properties are described and the corresponding results are presented. In the Results and Discussion section, the results of the above experiments are discussed and are compared with the results of similar projects from the international literature. The Conclusions from this project are presented, as an integration of the properties of bio-composites and the experimental results obtained. Also, the Bibliography is given for every part of this project.
Description: Includes bibliographical references, illustrations, charts.
MSc in New Food Product and Business Development
Length: 53 pages
Type: Thesis
Publication Status: Not published
URI: http://repository.afs.edu.gr/handle/6000/507
Restrictions: All rights reserved
Attribution-NonCommercial 4.0 International
Language: en
Appears in Collections:Theses

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