期刊
FOOD HYDROCOLLOIDS
卷 84, 期 -, 页码 424-434出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2018.06.028
关键词
Casein films; Tannic acid; Natural phenolic crosslinker; Physicochemical properties
资金
- CONICET [PIP 11220150100344CO]
- ANPCyT [PICT 2015-2477]
- SECyT (Universidad Nacional de Cordoba) [30720150100988CB]
- Universidad Tecnologica Nacional [PID UTI4994]
- Universidad Nacional del Litoral [50420150100100LI]
Natural proteins are good candidates for producing food packaging films due to their excellent functional properties. However, some deficiencies as their poor water resistance need to be addressed before films can be used in daily applications. This article explores the use of a low-cost plant-derived phenolic compound, tannic acid, as crosslinking agent for producing plasticized casein films. FTIR, high-resolution NMR, and rheological measurements confirmed the crosslinking reaction between casein amine groups and tannic acid. The influence of crosslinking agent concentration on the mechanical and viscoelastic properties, thermal stability, swelling behavior, water vapor permeability, cytotoxicity and degradation in composting conditions were investigated. The obtained results showed that tannic acid was an effective crosslinking agent for casein protein, so the yielded films which exhibit improved physicochemical properties, can be employed for food packaging applications.
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