Effect of surfactants on the functional properties of gelatin-based edible films

Abstract

a b s t r a c tThe aim of this research was to evaluate the plasticizing effect of natural surfactants lecithin or yucca extract from Yucca schidigera on gelatin-based films. Films containing yucca extract showed higher tensile strength values ($90-40 MPa) and moisture contents ($15%) and less elongation ($5%) and water vapor permeability values ($0.22-0.09 g mm m À2 h À1 kPa À1 ) compared to films containing lecithin. Soluble films ($20-50%) were obtained when yucca extract was used while lecithin produced low soluble films (<10%). The opacity of the films ($14.5-16.2%) was similar for both surfactants and the film surface morphologies were continuous and homogeneous. X-ray diffraction indicated that the addition of surfactants produced amorphous films compared to gelatin-based films and FT-Infrared spectroscopy showed no evidence of association between the surfactants and the gelatin. The plasticizing effect was not obtained after surfactants addition and casting technique.

Effect of the addition of soy lecithin and Yucca schidigera extract on the properties of gelatin and glycerol based biodegradable films.

“…Higher elongations, compared to those obtained in this work, have been reported previously in the literature, combining gelatin and glycerol, as plasticizer agent, for film production without the addition of surfactants [5,23] . The results confirm the absence of plasticization due to the inclusion of the surfactants used, as previously observed when films based on gelatin and the same surfactants, were produced and characterized [24] . …”

“…The increased levels of surfactant tend to increase b* values, being the more pronounced effect observed for films containing yucca extract. The same effect observed before in gelatin-based films added with the same surfactants [24] . Tween 80 was used as emulsifier into carboxymethyl cellulose films containing glycerol and oleic acid, and it was observed that an increasing on oleic acid content increased b values of the films.…”

Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties

“…The expected tendency for these data was the decrease in WVP with increasing SL and VCO. Andreuccetti et al (2011) evaluated the effect of the surfactants SL and yucca extract (Yucca schidigera) on the WVP of gelatin-based edible films. Films containing yucca extract presented lower values of WVP when compared to the lecithin-based ones.…”

“…Emulsifiers are essential in the formation of protein-based films containing lipid molecules (Zhao 2012). Aiming the formation of a homogeneous film structure, several authors have suggested the use of surfactants such as soy lecithin and yucca extract (Andreuccetti et al 2011), Tween 40 (Kowalczyk and Baraniak 2014), glycerol monostearate, and Tween 60 and 80 (Bravin et al 2004). Soy lecithin is an amphoteric surfactant; it is composed of one or two fatty acid groups (hydrophobic) linked to a glycerol chain, a phosphate and alcohol group (hydrophilic) (Stauffer 2005).…”

Yucca: A medicinally significant genus with manifold therapeutic attributes

“…The possibility of recruiting Y. schidigera-derived surfactant in manufacturing gelatine-based film was assessed. 6 On extrusion, it demonstrated good solubility to produce homogeneous films. Also, it showed better water barrier properties due to the characteristic hydrophobicity of the steroidal moiety of the saponin.…”