Effects of various organic salts on the properties of edible films prepared from North Pacific krill (Euphausia pacifica) protein
The present study aimed to clarify the potential of edible films prepared from North Pacific krill (Euphausia pacifica) protein and the effects of various salt types (sodium chloride, sodium acetate, sodium benzoate, sodium citrate, and sodium tartrate) as solubilizers on the film properties. A film...
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| Veröffentlicht in: | FOOD SCIENCE AND TECHNOLOGY RESEARCH 2022, Vol.28(2), pp.133-140 |
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| container_title | FOOD SCIENCE AND TECHNOLOGY RESEARCH |
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| creator | Ucyol, Nail Geng, Jie-Ting Takahashi, Kigen Osako, Kazufumi |
| description | The present study aimed to clarify the potential of edible films prepared from North Pacific krill (Euphausia pacifica) protein and the effects of various salt types (sodium chloride, sodium acetate, sodium benzoate, sodium citrate, and sodium tartrate) as solubilizers on the film properties. A film containing sodium chloride was used as a control. The physical properties and protein composition of films were determined. Results showed that all types of organic salts could be used to produce films with North Pacific krill protein. All film types were observed to have excellent ultraviolet barrier properties. The film containing sodium citrate had the highest mechanical properties and protein solubility, and the lowest absorbance of ultraviolet-visible light, indicating that sodium citrate is the most useful salt type assessed in this study. Thus, North Pacific krill represents a potential resource in the production of edible films for active food packaging. |
| doi_str_mv | 10.3136/fstr.FSTR-D-21-00271 |
| format | Article |
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A film containing sodium chloride was used as a control. The physical properties and protein composition of films were determined. Results showed that all types of organic salts could be used to produce films with North Pacific krill protein. All film types were observed to have excellent ultraviolet barrier properties. The film containing sodium citrate had the highest mechanical properties and protein solubility, and the lowest absorbance of ultraviolet-visible light, indicating that sodium citrate is the most useful salt type assessed in this study. 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A film containing sodium chloride was used as a control. The physical properties and protein composition of films were determined. Results showed that all types of organic salts could be used to produce films with North Pacific krill protein. All film types were observed to have excellent ultraviolet barrier properties. The film containing sodium citrate had the highest mechanical properties and protein solubility, and the lowest absorbance of ultraviolet-visible light, indicating that sodium citrate is the most useful salt type assessed in this study. Thus, North Pacific krill represents a potential resource in the production of edible films for active food packaging.</description><subject>Acetic acid</subject><subject>Benzoic acid</subject><subject>Citric acid</subject><subject>edible film</subject><subject>Euphausia pacifica</subject><subject>film properties</subject><subject>Food packaging</subject><subject>Krill</subject><subject>Mechanical properties</subject><subject>North Pacific krill</subject><subject>organic acids</subject><subject>Organic salts</subject><subject>Physical properties</subject><subject>Protein composition</subject><subject>Proteins</subject><subject>Salts</subject><subject>Sodium</subject><subject>Sodium acetate</subject><subject>Sodium benzoate</subject><subject>Sodium chloride</subject><subject>Sodium citrate</subject><subject>Sodium salts</subject><issn>1344-6606</issn><issn>1881-3984</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNpdUE1v1TAQjBBIlMI_4GCJCxxS_PU2zhG1rwVU0QrK2XL81n1-OHGwk0o98s9xmqpIXHZXmtmZ3amqt4yeCCbgo8tTOjn_cfO9Pqs5qynlDXtWHTGlWC1aJZ-XWUhZA1B4Wb3K-UAp27SKH1V_ts6hnTKJjtyZ5ONcxnRrBm9JNmEBBjLtkYwpjpgmjw9U3PkuIHE-9LlAOJqEO-JS7Mm3mKY9uTbWu6LxK_kQyPvtPO7NnL0h4wqYD4vihH54Xb1wJmR889iPq5_n25vTz_Xl1cWX00-XtZUgpnrDwQnbOsAWWi6BihZACHQ7gdR0FjtHJUdG0amuky1wBrIDZm0joYWNOK7erbrF9_eMedKHOKehWGoOEtgGmoYWllxZNsWcEzo9Jt-bdK8Z1UvYeglbL2HrM82Zfgi7rF2sa31JxpoQh-AH_Ofgeuli3BUryvmyo-jSpKZMiFJkeUc1Qi0HfF2VDnkyt_hkb0r2NuBqz5XmS_nvjCeS3ZukcRB_AViGpno</recordid><startdate>2022</startdate><enddate>2022</enddate><creator>Ucyol, Nail</creator><creator>Geng, Jie-Ting</creator><creator>Takahashi, Kigen</creator><creator>Osako, Kazufumi</creator><general>Japanese Society for Food Science and Technology</general><general>The Japanese Society for Food Science and Technology</general><general>Japan Science and Technology Agency</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>K9.</scope><scope>P64</scope></search><sort><creationdate>2022</creationdate><title>Effects of various organic salts on the properties of edible films prepared from North Pacific krill (Euphausia pacifica) protein</title><author>Ucyol, Nail ; 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A film containing sodium chloride was used as a control. The physical properties and protein composition of films were determined. Results showed that all types of organic salts could be used to produce films with North Pacific krill protein. All film types were observed to have excellent ultraviolet barrier properties. The film containing sodium citrate had the highest mechanical properties and protein solubility, and the lowest absorbance of ultraviolet-visible light, indicating that sodium citrate is the most useful salt type assessed in this study. Thus, North Pacific krill represents a potential resource in the production of edible films for active food packaging.</abstract><cop>Tsukuba</cop><pub>Japanese Society for Food Science and Technology</pub><doi>10.3136/fstr.FSTR-D-21-00271</doi><tpages>8</tpages></addata></record> |
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| issn | 1344-6606 1881-3984 |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Free Full-Text Journals in Chemistry |
| subjects | Acetic acid Benzoic acid Citric acid edible film Euphausia pacifica film properties Food packaging Krill Mechanical properties North Pacific krill organic acids Organic salts Physical properties Protein composition Proteins Salts Sodium Sodium acetate Sodium benzoate Sodium chloride Sodium citrate Sodium salts |
| title | Effects of various organic salts on the properties of edible films prepared from North Pacific krill (Euphausia pacifica) protein |
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