Effects of flaxseed oil concentration on the performance of a soy protein isolate-based emulsion-type film

Hopkins, Erin J.; Chang, Chang; Lam, R.; Nickerson, Michael T.

doi:10.1016/j.foodres.2014.11.040

Cited by 91 publications

(44 citation statements)

References 38 publications

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“…In general, films added with palm oil became more yellowish as indicated by the increased b*-value. This result suggested that the colouring components in palm oil most likely contributed to the colour of gelatin film (Hopkins et al 2015;Tongnuanchan et al 2013). No differences in colour between films containing different levels of glycerol were found (p [ 0.05), when the palm oil at the same level was used.…”

Section: Water Vapour Permeability (Wvp)mentioning

confidence: 85%

Influence of palm oil and glycerol on properties of fish skin gelatin-based films

2016

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Properties of fish skin gelatin film incorporated with palm oil at 50 and 75 % (w/w) as affected by glycerol at 0-30 % (w/w) were investigated. Increases in water vapour permeability and elongation at break along with decrease in tensile strength were noticed when levels of glycerol were increased (p \ 0.05). Decrease in L*-and a*-values with coincidental increase in b*-and DE*-values were observed in emulsified films when amount of palm oil incorporated increased (p \ 0.05). Light transmittance of all films increased as glycerol levels were increased (p \ 0.05). FTIR results suggested that the protein-protein interaction in film matrix decreased when palm oil was incorporated. Films added with palm oil had lower glass transition and degradation temperatures than control films. The addition of 75 % palm oil and 10 % glycerol improved water vapour barrier property of fish skin gelatin films without drastic alteration of mechanical properties.

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Section: Water Vapour Permeability (Wvp)mentioning

confidence: 85%

Influence of palm oil and glycerol on properties of fish skin gelatin-based films

2016

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“…For instance, pectin is a natural biopolymer mainly present in fruits and vegetables that has shown certain adsorption capacity at oil-water interfaces and may enhance the stability of emulsions (Alba & Kontogiorgos, 2017;Chan, Choo, Young, & Loh, 2017;Ozturk & McClements, 2016). The lipid fraction also plays an important role in the physicochemical properties, which depend on the characteristics of the different EOs including their chemical composition and the hydrocarbon chain length (Hopkins, Chang, Lam, & Nickerson, 2015). In fact, it is reported that short chain fatty acids, such as EOs, are prone to destabilization phenomena due to Oswald ripening effect since they consist on an aromatic carbon ring, which makes them slightly water-soluble oils (Suriyarak & Weiss, 2014).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Influence of essential oils and pectin on nanoemulsion formulation: A ternary phase experimental approach

et al. 2018

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“…They present multiple sites for chemical interactions due to the high diversity of amino acid functional groups and charged areas along the protein chains, which, in turn, result in interactive forces capable of improving the stability of films (Hammann and Schmid 2014;Dangaran et al 2009). Recent reports suggested the use of soy protein isolate (SPI) as a matrix of edible films (Ou et al 2005;Cho et al 2007;Denavi et al 2009;Atarés et al 2010;Kokoszka et al 2010;González et al 2011;Friesen et al 2015;Hopkins et al 2015) due to the significant production of soy protein in the world and its recognized ability of forming edible films. The SPI comprises a mixture of proteins, of which approximately 90 % are globulins: 7S (β-conglycinin) and 11S (glycinin) are the main fractions of globulins, corresponding to approximately 37 and 31 % of the total extractable protein (Cho and Rhee 2004).…”

Section: Introductionmentioning

confidence: 99%

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

Carpiné

Dagostin

Bertan³

et al. 2015

Food Bioprocess Technol

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Emulsion-based edible films made of soy protein isolate (SPI), virgin coconut oil (VCO), and soy lecithin (SL) and plasticized with glycerol were prepared using the casting method. The effect of VCO and SL concentrations in SPI films and their in-between interaction were studied through the evaluation of physical (moisture and opacity), mechanical (elongation and tensile strength), water vapor permeability, and thermal properties. The response surface methodology was used to identify the most significant factors in the properties studied. The applicability of SPI emulsion-based films was evaluated as a package for olive oil to be used in small portions. The oxidative stability of the packaged olive oil was monitored by peroxide analyses during 28 days. The incorporation of VCO and SL decreased the moisture content and increased the elongation of the SPI emulsion-based films when compared to the SPI film without these components (control). The opacity of the films increased with the addition of VCO into the protein-based films, but not with the addition of SL or a combination of both constituents. By the other hand, the water vapor permeability was not improved by the incorporation of VCO, SL, or a combination of both. The peroxide value of the olive oil stored in SPI emulsion-based film sachets increased rapidly during the seven first days of storage. After this period, the peroxides increased relatively slow up to 28 days of storage. The peroxide values of the packaged olive oil did not reach the maximum limit recommended by the Codex Alimentarius. Based on these results, this work may be useful for the technological enhancement of emulsion-based films or for food packaging applications.

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Effects of flaxseed oil concentration on the performance of a soy protein isolate-based emulsion-type film

Cited by 91 publications

References 38 publications

Influence of palm oil and glycerol on properties of fish skin gelatin-based films

Influence of palm oil and glycerol on properties of fish skin gelatin-based films

Influence of essential oils and pectin on nanoemulsion formulation: A ternary phase experimental approach

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

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