Effect of surfactants on the functional properties of gelatin–polysaccharide-based films

Use of Chia by-Products Obtained from the Extraction of Seeds Oil for the Development of New Biodegradable Films for the Agri-Food Industry

“…The opacity of the films made with chia (regardless of the matrix) was higher than the values achieved by Costa et al [ 19 ] and Ortiz de Elguea-Culebras et al [ 26 ] in chitosan films (6.10 and 5.3%, respectively) and by Chambi and Grosso [ 38 ] in films made with polysaccharides/gelatin (12.4–12.7%). The films developed in the present work were not very opaque and visually transparent, which made them suitable to be used as food coating or for improving product appearance.…”

Plasticizing Effect of Saccharides on Uniaxial Tensile Behavior of κ-Carrageenan Films

“…12) In spite of the importance of saccharides as additives for polysaccharide systems described above, there are few studies on the effects of saccharides on the mechanical properties of polysaccharide films. 8,[17][18][19] Because of the similarity between saccharides and alditols as carbohydrates, saccharides could be good plasticizers even for polysaccharide films. The earlier studies have reported that addition of saccharides may affect the mechanical properties of composite polymer films containing polysaccharides but have not deeply investigated simple polysaccharide films.…”

“…The earlier studies have reported that addition of saccharides may affect the mechanical properties of composite polymer films containing polysaccharides but have not deeply investigated simple polysaccharide films. 8,17) Other research groups have suggested that saccharides show plasticizing effect on the mechanical properties of polysaccharide films; however, they have used films prepared under a certain humidity, so that the influence of water in the films must be taken into consideration. 18,19) The uniaxial tensile behavior of k-carrageenan films with saccharides was examined to elucidate the plasticizing effect of saccharides.…”

Effects of Selected Polysorbate and Sucrose Ester Emulsifiers on the Physicochemical Properties of Astaxanthin Nanodispersions

“…Small molecular emulsifiers are among the most frequently used emulsifiers in the food and pharmaceutical industries. These molecules can usually be rapidly adsorbed onto the phase interface to reduce the interfacial tension and prevent droplet coalescence during homogenization [ 2 , 3 , 4 ]. These emulsifiers vary widely in their ability to produce and stabilize emulsions depending on their physicochemical and molecular characteristics [ 3 , 4 , 5 ].…”