Effect of whey protein isolate/chitosan/microcrystalline cellulose/PET multilayer bottles on the shelf life of rosebud beverages

•Edible films are made by blending degradable whey protein isolate, chitosan with antibacterial properties and microcrystalline cellulose.•Edible films possessed significant mechanical properties.•Multilayer PET bottles made from edible films possessed significant barrier properties.•Multilayer PET...

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Bibliographic Details
Published in:Food chemistry 2021-06, Vol.347, p.129006-129006, Article 129006
Main Authors: Wang, Zi-Chun, Qin, Chen-Qiang, Zhang, Xia, Wang, Qian, Li, Ruo-Xuan, Ren, Di-Feng
Format: Article
Language:English
Subjects:
Beverages - analysis
Cellulose - chemistry
Chitosan - chemistry
Color
Food Packaging - methods
Food Storage
Hydrogen-Ion Concentration
Kinetic model
Multilayer PET bottles
Packaging
Polyethylene Terephthalates - chemistry
Polyphenols - chemistry
Rosebud beverage
Shelf life extension
Temperature
Whey Proteins - chemistry
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Summary:•Edible films are made by blending degradable whey protein isolate, chitosan with antibacterial properties and microcrystalline cellulose.•Edible films possessed significant mechanical properties.•Multilayer PET bottles made from edible films possessed significant barrier properties.•Multilayer PET bottles could prevent losses of polyphenols during storage.•Multilayer PET bottles extend the shelf life of rosebud beverages by 38 days at 4 °C. Multilayer bottles consisting of chitosan (CS), microcrystalline cellulose (MCC), whey protein isolate (WPI), and polyethylene terephthalate (PET) were tested as novel materials for packaging and extending shelf life of rosebud beverages. We studied the storage stability at 4 °C, 25 °C, 37 °C, and 55 °C by assessing the physical and biochemical parameters. The results show that multilayer PET bottles had better barrier performance and improved soluble solids content, pH, polyphenol content, color indices, and browning degree in rosebud beverages over the control at all studied temperatures. A shelf life model was established based on the Arrhenius equation, and the number of days when polyphenol contents dropped to
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2021.129006