Volume: 3, 2024
3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F001
DOI: https://doi.org/10.24326/ICDSUPL3.F001
Published online: 24 April 2024
ICDSUPL, 3, F001 (2024)
Effect of different treatment methods on properties of edible films from acid whey permeate and concentrate
Elvidas Aleksandrovas1*, Jorge M. Vieira2, Joana Martins2, Ricardo N. Pereira2, Agne Vasiliauskaite1, Sandra Muizniece-Brasava3, Inga Ciprovica3, Vitalijs Radenkovs3, 4, Ida Rud5, Mindaugas Malakauskas1, Loreta Serniene1, Antonio A. Vicente2, Joana Martins2
1 Department of Food Safety and Quality, Veterinary Faculty, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes 18, 47181 Kaunas, Lithuania
2 Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal
3 Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas 22A, 3002 Jelgava, Latvia
4 Epp Songisepp, BioCC OÜ, Riia 181A, 50411 Tartu, Estonia
5 Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, 1431 Ĺs, Norway
* Corresponding author: elvidas.aleksandrovas@lsmu.lt
Abstract
In the food industry, edible film solutions undergo thermal treatment to ensure their microbial safety before application on the food products. Thus, aim of this study was to investigate two different heating methods and their effects on the properties of produced films from two different basis: acid whey permeate (AWP) and acid whey protein concentrate (AWPC), respectively. The edible films were produced in parallel. The compositions of edible films solutions consisted of 100% (w/w) acid whey protein concentrate, sunflower oil, sugar beet pectin and glycerol, while AWP were produced without sunflower oil. Both edible film solutions were affected by different treatments – conventional heating (CH) and ohmic heating (OH) and the following parameters were tested to see the effect on physicochemical parameters of the produced films: microbial counts, moisture content, solubility, water vapour permeability, thickness and contact angle. After evaluating results, it was noted that ohmic heating had the reduction effect on the properties of AWP films solubility, thickness and contact angle, while moisture content and water vapour permeability were not affected. Regarding AWPC films, tendencies were the same except after OH application films solubility slightly increased. These findings indicate, that different heating treatments can influence and affect the characteristics of produced edible films.
Funding: The project “The edible coating formulated with liquid acid whey protein and bioactive compounds, and biopackaging for safety and quality of probiotic cheese” (Biocoat) benefits from a 974 thousand € grant from Iceland, Liechtenstein, and Norway through the EEA Grants. The aim of the project is to develop an edible coating formulated with liquid acid whey protein concentrate and bioactive compounds, in combination with biodegradable packaging to ensure safety, extend the shelf life, and enhance functionality of probiotic cheese. Project contract with the Research Council of Lithuania (LMTLT) No is S-BMT-21-10 (LT08-2-LMT-K-01-046).
Keywords: edible films, whey protein concentrate, whey permeate, conventional heating, ohmic heating
How to cite
E. Aleksandrovas, J.M. Vieira, J. Martins, R.N. Pereira, A. Vasiliauskaite, S. Muizniece-Brasava, I. Ciprovica, V. Radenkovs, I. Rud, M. Malakauskas, L. Serniene, A.A. Vicente, J. Martins, 2024. Effect of different treatment methods on properties of edible films from acid whey permeate and concentrate. In: 3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL3.F001