ArticleFoods (Basel, Switzerland)2020
Preparation and Characterization of Coating Based on Protein Nanofibers and Polyphenol and Application for Salted Duck Egg Yolks.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 35 papers.
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Who cites it
35 citing papers in PubMed.
- Protein Nanofibrils as Emerging Biomaterials for Sustainable Food Packaging: Advances, Challenges, and Future Opportunities.Comprehensive reviews in food science and food safety · 2026Review
- Edible/Biodegradable Packaging with the Addition of Spent Coffee Grounds Oil.Foods (Basel, Switzerland) · 2023Article
- A Novel Intelligent Indicator Film: Preparation, Characterization, and Application.Molecules (Basel, Switzerland) · 2023Article
- Evaluation of the Antibacterial Properties of Polyvinyl Alcohol-Pullulan Scaffolds Loaded withPlants (Basel, Switzerland) · 2023Article
- Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with IndigenousFoods (Basel, Switzerland) · 2022Article
- Article
- Characterization, Antioxidant Activities, and Functional Properties of Mucilage Extracted fromPolymers · 2022Article
- Analysis of Food Storage Stability of Biodegradable Containers Made of Pork Skin Gelatin Polymer with Walnut Shell Powder.Polymers · 2022Article
- The Effect of Precipitation pH on Protein Recovery Yield and Emulsifying Properties in the Extraction of Protein from Cold-Pressed Rapeseed Press Cake.Molecules (Basel, Switzerland) · 2022Article
- Cold Plasma-Based Fabrication and Characterization of Active Films Containing Different Types ofPolymers · 2022Article
- Antioxidants and Bioactive Compounds in Food: Critical Review of Issues and Prospects.Antioxidants (Basel, Switzerland) · 2022Review
- The Influence of Extraction Conditions on the Yield and Physico-Chemical Parameters of Pectin from Grape Pomace.Polymers · 2022Article
- Physicochemical, Mechanical, and Structural Properties of Bio-Active Films Based on Biological-Chemical Chitosan, a Novel Ramon (Polymers · 2022Article
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- Review
- The Effect of Chitosan Type on Biological and Physicochemical Properties of Films with Propolis Extract.Polymers · 2021Article
- Edible Biopolymers-Based Materials for Food Applications-The Eco Alternative to Conventional Synthetic Packaging.Polymers · 2021Article
- Humidity-Responsive Photonic Films and Coatings Based on Tuned Cellulose Nanocrystals/Glycerol/Polyethylene Glycol.Polymers · 2021Article
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Authors and funding
7 authors.
Funding
Abstract
Salted duck egg yolk (SDEY) is one of the traditional pickled egg products in Asian countries, which suffers from the weight loss and deterioration of texture characteristics during storage. To better maintain the texture of SDEY, an edible coating based on whey protein isolate nanofibers (WPNFs) with glycerol (Gly) as a plasticizer and incorporating carvacrol (CA) as an antimicrobial agent was developed. Whey protein isolate (WPI, 5%) was used to self-assemble into WPNFs at 80 °C for 10 h. The particle size, zeta-potential and microstructure of WPNFs-CA emulsion were investigated to evaluate the distribution. Results proved that WPNFs-CA emulsion had smaller particle size and better distribution than WPI-CA emulsion. WPNFs-CA/Gly edible coating was then prepared based on WPNFs-CA emulsion. The WPNFs-CA/Gly edible coating exhibited higher antibacterial activity while the WPNFs-CA/Gly film had smooth and continuous surfaces and better transmittance compared with other samples. Furthermore, weight losses and textural properties changes of SDEYs with WPNFs-CA/Gly coating were evaluated. Results proved that salted duck egg yolks with WPNFs-CA/Gly coating exhibited lower weight losses. Textural properties were significantly improved by the WPNFs-CA/Gly coating on SDEYs than those uncoated samples. It was noted that the egg yolks coated with the WPNFs-CA/Gly coating had the lowest hardness increase rate (18.22%). Hence, WPNF-based coatings may have a good development prospect in the food industry.
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