TY - JOUR
T1 - Whey protein isolate coating material for high oxygen barrier properties
T2 - A scale-up study from laboratory to industrial scale and its application to food packaging
AU - Song, Hong geon
AU - Choi, Inyoung
AU - Lee, Jung Soo
AU - Chang, Yoonjee
AU - Yoon, Chan Suk
AU - Han, Jaejoon
N1 - Funding Information:
This research was supported by the High Value-added Food Technology Development Program of the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry, and Fisheries ( IPET ) ( 321046-3 ).
Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2022/3
Y1 - 2022/3
N2 - To apply whey protein isolate (WPI) as a food packaging material industrially, a three-step study was performed. First, the WPI coating solution was screened for plasticizer type, plasticizer concentration, and pH to minimize its oxygen permeability. The production batch size was scaled-up from 1 to 320 L. Next, the PET film was sequentially coated with the WPI and laminated with a linear low-density polyethylene (LLDPE) film using an industrial manufacturing facility. The developed multilayer (PET/WPI/LLDPE) film was compared to the aluminum oxide (AlOx)-deposited multilayer (PET/AlOx/LLDPE) film. The PET/WPI/LLDPE films showed high oxygen and water vapor barrier properties. Finally, the PET/WPI/LLDPE films were applied as frozen shrimp fried rice (SFR) packaging. For 6 months, they delayed peroxide formation in the SFR samples, as much as the PET/AlOx/LLDPE films did. These results indicated that the developed film has high potential as a packaging material for frozen foods in practical applications.
AB - To apply whey protein isolate (WPI) as a food packaging material industrially, a three-step study was performed. First, the WPI coating solution was screened for plasticizer type, plasticizer concentration, and pH to minimize its oxygen permeability. The production batch size was scaled-up from 1 to 320 L. Next, the PET film was sequentially coated with the WPI and laminated with a linear low-density polyethylene (LLDPE) film using an industrial manufacturing facility. The developed multilayer (PET/WPI/LLDPE) film was compared to the aluminum oxide (AlOx)-deposited multilayer (PET/AlOx/LLDPE) film. The PET/WPI/LLDPE films showed high oxygen and water vapor barrier properties. Finally, the PET/WPI/LLDPE films were applied as frozen shrimp fried rice (SFR) packaging. For 6 months, they delayed peroxide formation in the SFR samples, as much as the PET/AlOx/LLDPE films did. These results indicated that the developed film has high potential as a packaging material for frozen foods in practical applications.
KW - Gas barrier properties
KW - Multilayer film
KW - Scale-up study
KW - Shrimp fried rice packaging
KW - Whey protein isolate
UR - http://www.scopus.com/inward/record.url?scp=85121725811&partnerID=8YFLogxK
U2 - 10.1016/j.fpsl.2021.100765
DO - 10.1016/j.fpsl.2021.100765
M3 - Article
AN - SCOPUS:85121725811
SN - 2214-2894
VL - 31
JO - Food Packaging and Shelf Life
JF - Food Packaging and Shelf Life
M1 - 100765
ER -