{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,25]],"date-time":"2026-04-25T21:31:43Z","timestamp":1777152703885,"version":"3.51.4"},"reference-count":48,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2025,5,9]],"date-time":"2025-05-09T00:00:00Z","timestamp":1746748800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100010801","name":"Xunta de Galicia","doi-asserted-by":"publisher","award":["GPC ED431B 2019\/13"],"award-info":[{"award-number":["GPC ED431B 2019\/13"]}],"id":[{"id":"10.13039\/501100010801","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100010801","name":"Xunta de Galicia","doi-asserted-by":"publisher","award":["PID2019-107542RB-C21"],"award-info":[{"award-number":["PID2019-107542RB-C21"]}],"id":[{"id":"10.13039\/501100010801","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Ministerio de Ciencia e Innovaci\u00f3n (Spain)","award":["GPC ED431B 2019\/13"],"award-info":[{"award-number":["GPC ED431B 2019\/13"]}]},{"name":"Ministerio de Ciencia e Innovaci\u00f3n (Spain)","award":["PID2019-107542RB-C21"],"award-info":[{"award-number":["PID2019-107542RB-C21"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Applied Sciences"],"abstract":"<jats:p>The aim of this study was to produce edible films using ovine second cheese whey (SCW) powder, alone or combined with whey protein isolate (WPI). SCW is a by-product obtained in the manufacture of ovine whey cheeses. In this instance, it was dehydrated after increasing the protein concentration by ultrafiltration\/diafiltration. Furthermore, the effects of the addition of oregano (Origanum compactum) essential oil (EO) in two proportions to the films produced with a mixture of SCW powder and WPI were studied. The water vapor permeability, solubility, color, opacity, antioxidant activity, and the mechanical properties of the films were determined. In addition, we determined the films\u2019 structure, by FTIR; thermal stability, by TGA; and microstructure and crystallinity, by XRD. SCW combined with WPI can be used to prepare edible films, but their properties were found to be affected depending on the proportion of each product. The substitution of WPI by SCW caused decreases in water solubility (from 81.44 to 66.49% D.M.), modified the color and decreased tensile strength (from 1.57 to 0.17 MPa), and decreased the elongation at break (from 52.17 to 3.57%), the puncture strength (from 2.40 to 0.20 MPa) and the deformation (from 18.92 to 0.93%) of the films. EO addition to the SCW\u2013WPI films increased the antioxidant activity of the films (from 0.97 to 2.19 mg DPPH\/g). It also modified other characteristics of the films such as the water solubility and the tensile strength. Both SCW and EO incorporations influenced the secondary structure of proteins and the thermal stability, microstructure and crystallinity of the films.<\/jats:p>","DOI":"10.3390\/app15105325","type":"journal-article","created":{"date-parts":[[2025,5,12]],"date-time":"2025-05-12T12:18:06Z","timestamp":1747052286000},"page":"5325","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Edible Films Based on Ovine Second Cheese Whey with Oregano Essential Oil"],"prefix":"10.3390","volume":"15","author":[{"given":"Arona","family":"Pires","sequence":"first","affiliation":[{"name":"\u00c1rea de Tecnolog\u00eda de Alimentos, Departamento de Qu\u00edmica Anal\u00edtica, Nutrici\u00f3n y Bromatolog\u00eda, Facultad de Ciencias, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain"},{"name":"School of Agriculture, Bencanta, Polytechnic University of Coimbra, 3045-601 Coimbra, Portugal"},{"name":"Centro de Estudos dos Recursos Naturais, Ambiente e Sociedade\u2014CERNAS, 3045-601 Coimbra, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2121-9648","authenticated-orcid":false,"given":"Angel","family":"Cobos","sequence":"additional","affiliation":[{"name":"\u00c1rea de Tecnolog\u00eda de Alimentos, Departamento de Qu\u00edmica Anal\u00edtica, Nutrici\u00f3n y Bromatolog\u00eda, Facultad de Ciencias, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1705-2301","authenticated-orcid":false,"given":"Carlos","family":"Pereira","sequence":"additional","affiliation":[{"name":"School of Agriculture, Bencanta, Polytechnic University of Coimbra, 3045-601 Coimbra, Portugal"},{"name":"Centro de Estudos dos Recursos Naturais, Ambiente e Sociedade\u2014CERNAS, 3045-601 Coimbra, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8138-2869","authenticated-orcid":false,"given":"Olga","family":"D\u00edaz","sequence":"additional","affiliation":[{"name":"\u00c1rea de Tecnolog\u00eda de Alimentos, Departamento de Qu\u00edmica Anal\u00edtica, Nutrici\u00f3n y Bromatolog\u00eda, Facultad de Ciencias, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain"}]}],"member":"1968","published-online":{"date-parts":[[2025,5,9]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"107655","DOI":"10.1016\/j.resconrec.2024.107655","article-title":"Single-use versus reusable packaging for perishable liquid foods-Exploring evidence from research on climate impact and food safety","volume":"207","author":"Nilsson","year":"2024","journal-title":"Resour. 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