Effects of curcumin, phycocyanin, or modified lycopene colorants on the physicochemical and sensory properties of whey protein-cellulose nanocrystal packaging films

Hongbo Sun; Yue Huang; Yuying Chen; Xinnan Liu; Xiaojing Leng

doi:10.1016/j.foodchem.2023.135541

Effects of curcumin, phycocyanin, or modified lycopene colorants on the physicochemical and sensory properties of whey protein-cellulose nanocrystal packaging films

Food Chem. 2023 Jun 30:412:135541. doi: 10.1016/j.foodchem.2023.135541. Epub 2023 Jan 27.

Authors

Hongbo Sun¹, Yue Huang², Yuying Chen³, Xinnan Liu⁴, Xiaojing Leng⁵

Affiliations

¹ Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China. Electronic address: b20183060491@cau.edu.cn.
² Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China. Electronic address: huangyue@cau.edu.cn.
³ Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China. Electronic address: chenyuxiaoying@163.com.
⁴ Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China. Electronic address: xnliu0112@126.com.
⁵ Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China. Electronic address: lengxiaojingcau@163.com.

PMID: 36746069
DOI: 10.1016/j.foodchem.2023.135541

Abstract

To utilize natural hydrophobic/hydrophilic colorants to manufacture good quality and attractive packaging films, we investigated the effects of natural colorants (curcumin, phycocyanin, modified lycopene, and their mixed colorants) on the physicochemical and sensory properties of whey protein isolate-cellulose nanocrystal packaging film. Owing to the improvement in hydrophobicity and spatial density, moisture content (MC) and water vapor permeability (WVP) of films containing curcumin were reduced by 16.91% and 8.49%, respectively, in contrast to that, MC and WVP increased by 10.75% and 4.09%, respectively, in film containing modified lycopene. Mechanical testing, infrared spectra, and X-ray diffraction revealed the retention of structural properties of protein matrix. Rate-All-That-Apply evaluation indicated that films containing colorants enriched tactile and visual sensory characteristics. The eye tracking testing of packed foods showed that preferential attraction depends on the color of the food itself. Thus, a consumer-oriented multi-colored packaging film with good performance was achieved.

Keywords: Consumer preference; Edible colorants; Eye tracking test; Protein packaging film; Visual appearance.

MeSH terms

Cellulose / chemistry
Curcumin* / chemistry
Food Packaging
Lycopene
Nanoparticles*
Phycocyanin
Whey Proteins / chemistry

Substances

Cellulose
Whey Proteins
Curcumin
Phycocyanin
Lycopene