Effects of lipids on mechanical and moisture barrier properties of edible gellan film

Liu, Yang; Paulson, Allan T.

doi:10.1016/s0963-9969(00)00093-4

Cited by 310 publications

(229 citation statements)

References 24 publications

Supporting

Mentioning

171

Contrasting

Unclassified

Order By: Relevance

“…Similar results were reported by Yang and Paulson (2000) for the addition of stearic acid, palmitic acid and beeswax to gellan emulsion films.…”

Section: Mechanical Propertiessupporting

confidence: 89%

Characterization of whey protein emulsion films

Yoshida

Antunes²

2004

Braz. J. Chem. Eng.

View full text Add to dashboard Cite

-Stearic acid was incorporated into whey protein through emulsification to produce films. Whey protein films were prepared by dispersing 6.5% protein in distilled water. Glycerol was the plasticizer agent. Stearic acid was added at different levels (0.0 to 1.0%) and the films were analyzed at different pHs (5.0, 6.0, 7.0 and 9.0). The emulsion films were evaluated for mechanical properties, water vapor permeability and protein solubility. It was observed that water vapor permeability and protein solubility values for the film decreased with increasing fatty acid content in the film, but the mechanical properties also decreased.

show abstract

“…Similar results were reported by Yang and Paulson (2000) for the addition of stearic acid, palmitic acid and beeswax to gellan emulsion films.…”

Section: Mechanical Propertiessupporting

confidence: 89%

Characterization of whey protein emulsion films

Yoshida

Antunes²

2004

Braz. J. Chem. Eng.

View full text Add to dashboard Cite

show abstract

“…10a) indicated that WVTR initially increase with glycerol, but later on decreased after reaching to a certain maxima. It could be due to increase in inter chain spacing due to inclusion of glycerol molecules between the polymer chain which may promote water vapor diffusability through the film and hence accelerate the water vapor transmission (Yang and Paulson 2000). Gontard et al (1993) stated that the increase of water vapor permeability might be related to the hydrophillicity of all tested plasticizers.…”

Section: Water Vapour Transmission Rate (Wvtr)mentioning

confidence: 99%

Development of chitosan based edible films: process optimization using response surface methodology

2014

View full text Add to dashboard Cite

Three-factors Box-Behnken design of response surface methodology (RSM) was used to optimize chitosan level (1.5, 2.0, 2.5 %w/v), glycerol level (0.5, 0.75, 1.0 %w/v) and drying temperature (35, 40, 45°C) for the development of chitosan based edible films. The optimization was done on the basis of different responses viz. thickness, moisture, solubility, colour profile (L*, a*, b* value), penetrability, density, transmittance and water vapor transmission rate (WVTR). The linear effect of chitosan was significant (p<0.05) on all the responses. However, density was only significantly (p<0.05) affected by glycerol in a negative linear fashion. Drying temperature also significantly (p<0.05) affected thickness, penetrability, transmittance and WVTR in linear terms. The quadratic regression coefficient of chitosan showed a significant effect (p<0.05) on moisture, solubility and WVTR; glycerol level on moisture, L* value and transmittance; and drying temperature on a* value, penetrability, transmittance and WVTR. The effect of interaction of glycerol x temperature as well as chitosan x temperature was also significant (p<0.05) on a* value and WVTR of edible films. The optimized conditions were: 2.0 % w/v chitosan level, 0.75 % w/v glycerol level and drying temperature 40°C at a constant time of 48 h. All the response variables were in favourable range including thickness; 108.59 mμ, penetrability; 16.41 N, transmittance; 75.60 %, WVTR; 0.00174 g/m 2 -t for the optimized edible film. Results concluded that edible films with desirable bio-mechanical properties can be successfully developed and effectively utilized in the food packaging industry.

show abstract

“…The use of scanning electron microscopy to observe the morphology of the Development of films based on gluten from wheat flours, Tanada-Palmu e Grosso surface of the film was efficient in evaluating the films containing mixtures of polysaccharide-fatty acids or polysaccharide-beeswax and their functional properties [45]. In this case for films from different glutens, it was not possible to observe any significant morphological difference between semi-hard EMBRAPA 22 ( Figure 1) and vital gluten (Figure 3), but the soft gluten film showed one more open matrix surface morphology which could be capable of explaining functional differences such as the worst barrier properties or mechanical resistance compared to the other films.…”

Section: -Scanning Electron Microscopymentioning

confidence: 99%