Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/46423
metadata.artigo.dc.title: Water sorption thermodynamic behavior of whey protein isolate/ polyvinyl alcohol blends for food packaging
metadata.artigo.dc.creator: Lara, Bruna Rage Baldone
Dias, Marali Vilela
Guimarães Junior, Mario
Andrade, Paulo Sérgio de
Nascimento, Bruna de Souza
Ferreira, Laura Fonseca
Yoshida, Maria Irene
metadata.artigo.dc.subject: Whey protein isolate
Polyvinyl alcohol
Blends
Water sorption isotherms
GAB model
Food packaging
Proteína isolada do soro do leite
Álcool polivinílico
Misturas
Isotermas de sorção de água
Alimentos - Embalagens
metadata.artigo.dc.publisher: Elsevier
metadata.artigo.dc.date.issued: Jun-2020
metadata.artigo.dc.identifier.citation: LARA, B. R. B. et al. Water sorption thermodynamic behavior of whey protein isolate/ polyvinyl alcohol blends for food packaging. Food Hydrocolloids, [S. I.], v. 103, Jun. 2020. DOI: https://doi.org/10.1016/j.foodhyd.2020.105710.
metadata.artigo.dc.description.abstract: In food packaging systems, moisture content influences chemical and physical film properties, also determining processes such as food spoilage, and properties of food texture and crispiness level. The study of water permeation and sorption processes of new materials intended to be used as packaging is very important to determine the best application conditions and to predict the film behavior under different moisture conditions inside and/or outside the packaging. In order to determine the suitable temperature and water activity (aw) application conditions for whey protein isolate (WPI)/polyvinyl alcohol (PVOH) blends as food flexible packaging, water permeation and water sorption thermodynamic behavior of these materials were evaluated. WPI/PVOH films and blends had solubility preponderant over the diffusion on the water permeation process. Water sorption experimental data were well described by the GAB model, and curves showed a more expressive increase of water sorption at aw > 0.75, with lower equilibrium moistures (Ye) at room than at chilled temperatures. Differential enthalpy decreased and differential entropy increased by the Ye gain, and the occurrence of enthalpy-entropy compensation was confirmed with enthalpy driving the sorption process. The addition of PVOH to the WPI matrix made the water sorption process more spontaneous. Water sorption thermodynamic analysis indicates that the application of WPI/PVOH blends as packaging is best suitable for foods and external environments with aw below 0.75 and at room temperature.
metadata.artigo.dc.identifier.uri: https://doi.org/10.1016/j.foodhyd.2020.105710
http://repositorio.ufla.br/jspui/handle/1/46423
metadata.artigo.dc.language: en
Appears in Collections:DCA - Artigos publicados em periódicos

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