Evaluation of the Antioxidant and Physicochemical Properties of Microalgae/Whey Protein-Based Edible Films
Vasiliki G. Kontogianni, Alexandra V. Chatzikonstantinou, Marios Mataragas, Efthymia Kondyli, Haralambos Stamatis, Loulouda Bosnea
Abstract
In the last decades, edible films based on whey proteins have become promising eco-friendly materials that can be used as carriers for some bioactive substances such as nutrients and antioxidant agents. Spirulina, one of the best-known cyanobacteria, are a rich source of nutritional compounds with beneficial health effects. Edible films from whey protein concentrates (WPC) were developed applying different treatments, such as water-bath heating for 30 min at 75 °C and ultrasound treatment in a common ultrasonic bath for 15 min at 70 °C with the addition of a commercial spirulina powder. WPC-based edible films were prepared with the addition of spirulina in different concentrations. Other edible microalgae such as commercial chlorella and ulva have also been examined for the production of edible films. After production, the films were characterized according to their physicochemical properties (thickness, moisture content, solubility in water, degree of swelling), optical parameters (Fourier transform infrared spectrum), tensile properties, and antioxidant activity.