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Structural, physico-mechanical, and bio-functional properties of whey protein isolate-based edible films as affected by enriching with nettle (Urtica dioica L.) leaf extract

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Abstract

In this study, antioxidant and antibacterial edible films based on whey protein isolate (WPI) and nettle leaf extract (NLE) were developed. NLE at different concentrations (0, 10, 30, and 50%) was added to the WPI film-forming solution and the bioactive films were produced by the casting method. The results showed that the addition of NLE into the WPI films increased their thickness and elongation, whereas decreased their moisture content, water solubility, water vapor permeability, and tensile strength. The results also indicated that the enriching of WPI films with NLE increased their darkness, yellowness, and greenness. The FTIR spectroscopy showed that the hydrogen bonds were formed in the film matrix between WPI and NLE. The XRD analysis also showed that these interactions have been taken place in the amorphous phase. The total phenolic content and antioxidant activity (free radical scavenging activity and reducing power) of WPI were also significantly increased by enriching with NLE. The NLE-enriched films also showed antibacterial activity against Staphylococcus aureus and Escherichia coli. Generally, the findings of this work suggested that the incorporation of NLE into the WPI-based films can lead to the production of eco-friendly antioxidant and antibacterial biopolymer-based food packaging systems.

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Acknowledgements

The support of Aja University of Medical Sciences is gratefully acknowledged.

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Authors and Affiliations

  1. Department of Health, Aja University of Medical Sciences, Tehran, Iran

    Mehdi Mohammadian, Arasb Dabbagh Moghaddam & Saeid Hadi

  2. Department of Food Science and Engineering, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran

    Mehdi Mohammadian

  3. Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

    Anousheh Sharifan

  4. Department of Clinical Psychology, Faculty of Medicine, Aja University of Medical Sciences, Tehran, Iran

    Parviz Dabaghi

Authors
  1. Mehdi Mohammadian
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  2. Arasb Dabbagh Moghaddam
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  3. Anousheh Sharifan
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  5. Saeid Hadi
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Correspondence to Arasb Dabbagh Moghaddam.

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Mohammadian, M., Moghaddam, A.D., Sharifan, A. et al. Structural, physico-mechanical, and bio-functional properties of whey protein isolate-based edible films as affected by enriching with nettle (Urtica dioica L.) leaf extract. Food Measure 15, 4051–4060 (2021). https://doi.org/10.1007/s11694-021-00988-6

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  • DOI: https://doi.org/10.1007/s11694-021-00988-6

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