Physical properties of edible emulsified films based on pistachio globulin protein and fatty acids (original) (raw)
Related papers
2011
Many factors influence physical properties of edible composite films fabricated from hydrocolloids and lipids. Novel edible emulsified films were made using PGP, glycerol and stearic (SA) or oleic (OA) fatty acids by Tween-80 addition and emulsification of filmogenic solutions. In this study, the effect of physical state of fatty acids on the pistachio globulin protein (PGP) edible film properties was investigated. There were significant differences (p < 0.05) in the water vapor permeability (WVP), tensile strength (TS) and opacity of emulsified films containing SA and OA. SA was more effective than OA in WVP diminishing. The decrease values of 42 and 26.5% were observed for films with SA and OA, respectively. TS and elongation at break values of films containing OA were lower than SA ones. Oxygen permeability (OP) was evaluated indirectly applying peroxide value measurement. No significant difference was observed in the OP of the films. Water solubility was not affected by the p...
Emirates Journal of Food and Agriculture, 2018
Composite edible films properties depend on the functionality of the different components employed, like protein and/or polysaccharides, and/or lipids, in order to enhance mechanical properties. Collagen and egg white albumin edible films were elaborated with three different gums (locust bean gum, gellan gum or xanthan gum), with or without emulsified oil. Egg white albumin edible films were more opaque, less permeable and less soluble than collagen samples. Collagen edible films were tougher and ductile/extensible than egg white albumin samples. Emulsified oil increased opacity and decrease water vapor permeability. Although inherent differences related to protein type on water vapor permeability and mechanical properties, gellan and xanthan gums improved mechanical properties resulting in more resistant samples. Water vapor permeability was higher in samples with no-charged polysaccharide, locust bean gum, where other kind of interactions different to electrostatic ones occurred. Changes due to the presence of a lipid phase increased all tensile parameters of emulsified films based are due to strong interaction between the biopolymers and the lipid particles as a cross-linking effect.
European Food Research and Technology, 2006
The incorporation of lipids into hydrophilic protein films allows the modification of their barrier properties, improving its commercial application as preservation medium on different foods. The main objective of this study was to develop films from Whey Protein Isolate (WPI) together with saturated and unsaturated fatty acids and to determine the effect of concentration and unsaturation degree on surface tension of the coating solution and on water vapor permeability (WVP), mechanical properties (tensile strength and elongation at break), and opacity, of the films. The results obtained showed that surface tension was significantly decreased by adding unsaturated fatty acids (oleic and linoleic acid), whereas the greatest effect on WVP reduction was achieved with stearic acid. The addition of stearic acid resulted in a decrease of elongation and an increase of tension strength; however unsaturated fatty acid content did not modify the elongation and slightly reduce a tensile strength.
International Journal of Biological Macromolecules, 2011
New edible composite films based on kefiran and oleic acid (OA) at the ratio of 15, 25, and 35% (w/w) were prepared using emulsification with the aim of improving their water vapour barrier and mechanical properties. Film-forming solutions were characterized in terms of rheological properties and particle-size distribution. The impact of the incorporation of OA into the film matrix was studied by investigating the physical, mechanical, and thermal properties of the films. The water vapour permeability (WVP) of the emulsified films was reduced by approximately 33% by adding OA. The mechanical properties of kefiran films were also affected by adding OA: tensile strength was diminished, and elongation increased considerably. Differential scanning calorimetry showed that the glass transition temperature (T g ) of the kefiran film was −16 • C and was not considerably affected by adding OA. Therefore, OA could be incorporated into these films for some food-technology applications that need a low affinity toward water.
Journal of Agricultural and Food Chemistry, 2004
This study investigates the effect of different types of surfactant (glycerol monostearate, Tween 60, and Tween 80) on water vapor permeability (WVP), tensile strength (TS), percentage elongation at breaking (E), and structure of an emulsified edible film composed of cornstarch, methylcellulose, and cocoa butter or soybean oil. Factorial designs at two levels were used to analyze the effect of emulsifier (EM) and lipid content on the functional properties of film. Results showed that the effects of independent variables on WVP, TS, and E depend on surfactant and lipid type. The presence of EM significantly decreased the WVP of cocoa butter films but did not improve the barrier or mechanical properties of soybean oil-based film.
LWT, 2018
In this study, edible films were prepared with different wheat gluten (GLU) and gelatin (GEL) ratios by the solvent casting technique using glycerol (GLY) or sorbitol (SOR) as plasticizers. Fatty acids (caproic, caprylic, capric, lauric, myristic or palmitic) were also added to a previously selected GLU/GEL/sorbitol film, and the effect of GLU:GEL proportion and type of fatty acid on the film properties were tested. Films plasticized with GLY presented a more significant reduction in the elongation at break (EB). In contrast, films plasticized with SOR did not show a significant difference in the EB. The film's water vapor permeability (WVP) and acid solubility increased with increasing proportions of GEL while the water solubility was decreased. On the other hand, the elongation at break of the films decreased with increasing GEL content, which may be associated with its more rigid structure. The addition of fatty acids resulted in lower WVP and the plasticizing effect was dependent on the degree of interaction with the proteins of the film (identified by thermal analysis). The GLU:GEL proportion and the type of fatty acid affect the film properties (mechanical, solubility, opacity, water vapor barrier), allowing the development of new materials with different and useful functional properties according to the desired application.
Journal of Food Science, 1994
ABSTRACTWater vapor permeability (WVP), tensile strength (TS), and elongation (E) were investigated in laminated methyl cellulose/corn zein‐fatty acid films. They were prepared by casting corn zein‐fatty acid solutions onto methyl cellulose films. WVP decreased as chain length and concentration of fatty acids increased. The TS of laminated edible film containing palmitic acid decreased as palmitic acid increased. The TS of films containing stearic‐palmitic acid blends showed similar trends but there were no significant differences among blends. The TS of the film containing lauric acid was maximum at 30% lauric acid concentration. The E values for films containing fatty acids varied inversely with TS.
Influence of thermal process on structure and functional properties of emulsion-based edible films
Food Hydrocolloids, 2007
Synthetic food packaging is classically used to prevent mass transfer of various small molecules (water, gases, flavour compounds or solutes) between a food and its surrounding medium. In the case of composite foods, the development of edible films and coatings, applied between the different phases of this food is rising up. The increase of such food products shelf-life is indeed related to the barrier efficiency of these edible packaging against small molecules transfers. This is especially true for water transfer between compartments of different water activities in the same food, that leads to important physico-chemical changes and therefore to food quality deterioration. Film-forming substances used for this study associated an iota-carrageenan hydrocolloid matrix, that ensures good mechanical properties, in which a high melting point fat was dispersed to enhance moisture barrier properties. After the film drying in standardised conditions of temperature (30 1C) and relative humidity (40%), the emulsified films containing various contents of fat (30%, 60% or 90% dry basis) were also submitted to heat treatment (100, 150, 200 1C) and for different durations (1, 2, 4, 8 min) corresponding to those classically encountered in baking processes. The aim was to tend to a bilayer film structure from a single film manufacturing. Size and repartition of fat globules in the carrageenan matrix was characterised by laser light granulometry and film microstructure was observed by ESEM. Barrier efficiency to water was evaluated from water vapour permeability measurements. Contrary to previous observations on film drying, neither fat globule size nor film water permeability was significantly modified by such heat treatment. Moreover, no phase separation was noticed by microscopic observations of the film cross section. Therefore, carrageenan matrix represents a very powerful material for its structural properties to a system and is a good candidate for application such as encapsulation of active substances incorporated in biopolymer coatings or films for food packaging applications. r
Production and Characteristics of Composite Edible Films Based on Polysaccharides and Proteins
International Journal of Emerging Trends in Engineering Research, 2021
The use of plastic materials as food packaging materials has caused environmental problems, namely the accumulation of plastic waste. The presence of innovation in making food packaging with organic materials in the form of edible films can minimize plastic waste because organic materials can be degraded by decomposing microbes in a relatively short time. This review examines the production and characteristics of composite edible films based on polysaccharides and proteins. Several characteristics of the material that this film must meet, such as resistance to water and evaporation, are the standards that must be met for edible films. Starch-based materials are still too brittle to be the base material for making films because the hydrophilic nature of starch makes it easy to dissolve in water. The functional properties of starch need to be improved, including mixing it with other ingredients such as proteins, plasticizers, and essential oils in formulations. The mixing of these ingredients can form a formulation that forms an edible film with characteristics suitable for various food products.