Development and structural assessment of whey protein isolate/sunflower seed oil biocomposite film

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dc.authoridKaya, Sevim/0000-0003-4790-7630
dc.contributor.authorErdem, Burcu Gokkaya
dc.contributor.authorDiblan, Sevgin
dc.contributor.authorKaya, Sevim
dc.date.accessioned2025-01-06T17:36:40Z
dc.date.available2025-01-06T17:36:40Z
dc.date.issued2019
dc.description.abstractThe overall aim of this research was to investigate effect of sunflower oil addition on formation of whey protein based biocomposite edible films. The biocomposite films were prepared through an emulsion technique by dispersing three different ratios of sunflower oil (0.05%, 0.10% and 0.15%) in whey protein isolate medium. Moisture content, solubility in water, water sorption kinetic, swelling index, contact angle, color, whiteness, and opacity index of the films were examined. Thermal, barrier, and mechanical properties were tested. Particle size distribution and surface microstructure of the films were also analyzed. The moisture content of the biocomposite films was not affected with sunflower oil addition but the solubility showed reducing tendency. Increasing oil content increased contact angle. Although color parameters, whiteness index, and total color were not affected significantly by oil addition whereas the opacity index of the biocomposite films was determined to be higher than the control film (no sunflower oil present). Glass transition value of the control film was significantly lower than those of emulsified films (p <0.05). All of the film forming emulsions showed bimodal particle size distribution with two major peaks. The results showed that despite the low oil amount in biocomposite film composition, oil addition had a positive effect on the water vapor and oxygen barrier properties of the films. It was understood that low amount of sunflower oil increased the hydrophobic property of the films without any adverse change in the barrier and optical characters of the films. (C) 2019 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
dc.identifier.doi10.1016/j.fbp.2019.09.015
dc.identifier.endpage280
dc.identifier.issn0960-3085
dc.identifier.issn1744-3571
dc.identifier.scopus2-s2.0-85073171008
dc.identifier.scopusqualityQ1
dc.identifier.startpage270
dc.identifier.urihttps://doi.org/10.1016/j.fbp.2019.09.015
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1942
dc.identifier.volume118
dc.identifier.wosWOS:000500051200024
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood and Bioproducts Processing
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectBiocomposite film
dc.subjectWhey protein isolate
dc.subjectSunflower oil
dc.subjectHydrophobicity
dc.subjectBarrier properties
dc.subjectOptical Properties
dc.titleDevelopment and structural assessment of whey protein isolate/sunflower seed oil biocomposite film
dc.typeArticle

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