Edible Films Based on Ovine Second Cheese Whey with Oregano Essential Oil
The aim of this study was to produce edible films using ovine second cheese whey (SCW) powder, alone or combined with whey protein isolate (WPI). SCW is a by-product obtained in the manufacture of ovine whey cheeses. In this instance, it was dehydrated after increasing the protein concentration by u...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/10/5325 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849327711096406016 |
|---|---|
| author | Arona Pires Angel Cobos Carlos Pereira Olga Díaz |
| author_facet | Arona Pires Angel Cobos Carlos Pereira Olga Díaz |
| author_sort | Arona Pires |
| collection | DOAJ |
| description | The aim of this study was to produce edible films using ovine second cheese whey (SCW) powder, alone or combined with whey protein isolate (WPI). SCW is a by-product obtained in the manufacture of ovine whey cheeses. In this instance, it was dehydrated after increasing the protein concentration by ultrafiltration/diafiltration. Furthermore, the effects of the addition of oregano (<i>Origanum compactum</i>) essential oil (EO) in two proportions to the films produced with a mixture of SCW powder and WPI were studied. The water vapor permeability, solubility, color, opacity, antioxidant activity, and the mechanical properties of the films were determined. In addition, we determined the films’ structure, by FTIR; thermal stability, by TGA; and microstructure and crystallinity, by XRD. SCW combined with WPI can be used to prepare edible films, but their properties were found to be affected depending on the proportion of each product. The substitution of WPI by SCW caused decreases in water solubility (from 81.44 to 66.49% D.M.), modified the color and decreased tensile strength (from 1.57 to 0.17 MPa), and decreased the elongation at break (from 52.17 to 3.57%), the puncture strength (from 2.40 to 0.20 MPa) and the deformation (from 18.92 to 0.93%) of the films. EO addition to the SCW–WPI films increased the antioxidant activity of the films (from 0.97 to 2.19 mg DPPH/g). It also modified other characteristics of the films such as the water solubility and the tensile strength. Both SCW and EO incorporations influenced the secondary structure of proteins and the thermal stability, microstructure and crystallinity of the films. |
| format | Article |
| id | doaj-art-41df0a85165648188a8cd59d343eba5e |
| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj-art-41df0a85165648188a8cd59d343eba5e2025-08-20T03:47:48ZengMDPI AGApplied Sciences2076-34172025-05-011510532510.3390/app15105325Edible Films Based on Ovine Second Cheese Whey with Oregano Essential OilArona Pires0Angel Cobos1Carlos Pereira2Olga Díaz3Área de Tecnología de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, SpainÁrea de Tecnología de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, SpainSchool of Agriculture, Bencanta, Polytechnic University of Coimbra, 3045-601 Coimbra, PortugalÁrea de Tecnología de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, SpainThe aim of this study was to produce edible films using ovine second cheese whey (SCW) powder, alone or combined with whey protein isolate (WPI). SCW is a by-product obtained in the manufacture of ovine whey cheeses. In this instance, it was dehydrated after increasing the protein concentration by ultrafiltration/diafiltration. Furthermore, the effects of the addition of oregano (<i>Origanum compactum</i>) essential oil (EO) in two proportions to the films produced with a mixture of SCW powder and WPI were studied. The water vapor permeability, solubility, color, opacity, antioxidant activity, and the mechanical properties of the films were determined. In addition, we determined the films’ structure, by FTIR; thermal stability, by TGA; and microstructure and crystallinity, by XRD. SCW combined with WPI can be used to prepare edible films, but their properties were found to be affected depending on the proportion of each product. The substitution of WPI by SCW caused decreases in water solubility (from 81.44 to 66.49% D.M.), modified the color and decreased tensile strength (from 1.57 to 0.17 MPa), and decreased the elongation at break (from 52.17 to 3.57%), the puncture strength (from 2.40 to 0.20 MPa) and the deformation (from 18.92 to 0.93%) of the films. EO addition to the SCW–WPI films increased the antioxidant activity of the films (from 0.97 to 2.19 mg DPPH/g). It also modified other characteristics of the films such as the water solubility and the tensile strength. Both SCW and EO incorporations influenced the secondary structure of proteins and the thermal stability, microstructure and crystallinity of the films.https://www.mdpi.com/2076-3417/15/10/5325edible packagingsheep cheese wheyessential oilsantioxidantmechanical propertiesFTIR |
| spellingShingle | Arona Pires Angel Cobos Carlos Pereira Olga Díaz Edible Films Based on Ovine Second Cheese Whey with Oregano Essential Oil Applied Sciences edible packaging sheep cheese whey essential oils antioxidant mechanical properties FTIR |
| title | Edible Films Based on Ovine Second Cheese Whey with Oregano Essential Oil |
| title_full | Edible Films Based on Ovine Second Cheese Whey with Oregano Essential Oil |
| title_fullStr | Edible Films Based on Ovine Second Cheese Whey with Oregano Essential Oil |
| title_full_unstemmed | Edible Films Based on Ovine Second Cheese Whey with Oregano Essential Oil |
| title_short | Edible Films Based on Ovine Second Cheese Whey with Oregano Essential Oil |
| title_sort | edible films based on ovine second cheese whey with oregano essential oil |
| topic | edible packaging sheep cheese whey essential oils antioxidant mechanical properties FTIR |
| url | https://www.mdpi.com/2076-3417/15/10/5325 |
| work_keys_str_mv | AT aronapires ediblefilmsbasedonovinesecondcheesewheywithoreganoessentialoil AT angelcobos ediblefilmsbasedonovinesecondcheesewheywithoreganoessentialoil AT carlospereira ediblefilmsbasedonovinesecondcheesewheywithoreganoessentialoil AT olgadiaz ediblefilmsbasedonovinesecondcheesewheywithoreganoessentialoil |