Abstract In this study, whey protein concentrate-based edible films incorporated with 10% w/w of liquid smoke were prepared by casting and stored at 8 °C and 25 °C. The effect of storage conditions on physicochemical stability of films was studied. Light transmission, transparency, color, total content of carbonyl derivatives, browning index, moisture content, solubility, thickness, mechanical properties, SEM micrographs and FTIR spectra were evaluated after 0, 7, 14, 21 and 28 days of storage. Thickness and transparency did not change after 28 days of storage at any storage condition. Tensile strength and total difference color increased when storage was performed at 25 °C. Moisture content decreased after 7 days of storage for both storage conditions, but the effect was much more significant at 25 °C. Solubility decreased after 7 days of storage at 25 °C and after 28 days of storage at 8 °C. The main changes observed at 25 °C were caused by the loss of moisture and by the progress of the Maillard reaction. In general, the physicochemical characteristics of films were better preserved at 8 °C, indicating that films can be used to package foods that are stored under refrigeration conditions.

中文翻译：

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储存条件对乳清蛋白浓缩物和烟液可食用薄膜理化特性的影响

摘要 在这项研究中，通过浇铸制备了含有 10% w/w 烟液的基于乳清蛋白浓缩物的可食用薄膜，并在 8 °C 和 25 °C 下储存。研究了储存条件对薄膜物理化学稳定性的影响。在储存 0、7、14、21 和 28 天后评估透光率、透明度、颜色、羰基衍生物的总含量、褐变指数、水分含量、溶解度、厚度、机械性能、SEM 显微照片和 FTIR 光谱。在任何储存条件下储存 28 天后，厚度和透明度都没有变化。在 25 °C 下进行储存时，拉伸强度和总色差增加。在两种储存条件下储存 7 天后，水分含量均有所下降，但在 25 °C 下的影响更为显着。在 25 °C 下储存 7 天后和在 8 °C 下储存 28 天后，溶解度降低。在 25 °C 观察到的主要变化是由水分流失和美拉德反应的进展引起的。总的来说，薄膜的理化特性在8℃保存较好，说明薄膜可用于包装冷藏条件下的食品。