Caracterización viscoelástica de biopelículas obtenidas a base de mezclas binarias

Abstract

The aim of this study was to characterize the lineal dynamic viscoelasticity of biofilm obtained with 12% glycerol (v/v), gellan gum (GG), whey protein concentrate (WPC) and their mixtures. Biofilms based on functional biopolymer and whey protein concentrate (WPC) are an alternative in the food industry to traditional packaging with synthetic materials, so it is necessary to make preliminary technical studies. Dynamic rheological analysis and Creep curves adjusted to Burgers model were used to characterize the biofilms. The results showed that all biofilms behaved as rheological system with predominantly elastic characteristics. The behavior of dynamic moduli can be a sign of interdependent network formation of GG and WPC. It is therefore possible to use these materials individually or in mixture to obtain active biofilm and coating various solid food systems.