Evaluation of the Moisture Permeability Characteristics of Chocolate Films as an Edible Moisture Barrier

Biquet, B.; Labuza, Ted P

doi:10.1111/j.1365-2621.1988.tb13516.x

Cited by 131 publications

(105 citation statements)

References 29 publications

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“…An increase in water activity throughout time was observed for all samples. Water activity of chocolate is often between 0.4 and 0.5, but several factors such as the raw materials used, the surface area of the materials, and the temperature and humidity of refining and conching may influence this parameter (Biquet and Labuza 1988). Chocolate is protected from the external water by its fatty surface, which strongly difficult moisture uptake (Richardson 1987).…”

Section: Discussionmentioning

confidence: 99%

Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions

2011

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Three different samples of white chocolate were prepared: a sample with a synthetic antioxidant, another with casein peptides as natural antioxidant, and a third sample without any kind of antioxidant. Parameters associated with lipid oxidation and non-enzymatic browning were evaluated in the different samples of white chocolate during 10 months storage at 20 and 28°C. Acidity, thiobarbituric acid reactive substances and peroxide values increased with the incubation time. Samples stored at 20°C often showed lower values for these parameters than those stored at 28°C, although the differences were not always significant. The values for water activity increased from 0.4 to 0.53-0.57 during the period of 10 months. The color parameter a* was increased in samples stored at 28°C from month 5, and the parameter b* was lower in samples containing antioxidants from month 2. The addition of antioxidants did not significantly influence most the parameters studied, suggesting that the main parameters governing the alterations of white chocolate during its shelf-life was the storage temperature and increase in water activity.

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Section: Discussionmentioning

confidence: 99%

Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions

2011

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“…Ao se aumentar a Aa, produz-se um inchamento excessivo da matriz polimérica, que leva a um incremento na difusão das moléculas de água e, conseqüentemente, diminui as propriedades de barreira destes materiais (BIQUET; LABUZA, 1988;KAMPER;FENNEMA, 1984). Com o aumento da temperatura, a permeabilidade ao vapor de água também aumenta, e estas variações são dependentes do teor de umidade do material (DONHOWE;FENNEMA, 1994 MALI et al (2002;.…”

Section: Permeabilidade Ao Vapor De áGua (Pva)unclassified

Filmes de amido: produção, propriedades e potencial de utilização

2010

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ResumoO interesse no emprego de matérias-primas provenientes de recursos renováveis para a produção de embalagens de alimentos vem crescendo. Dentre os biopolímeros mais promissores para este fim estão os amidos de diversas fontes botânicas, que são biodegradáveis, têm custo baixo e estão disponíveis em todo o mundo. Diante disto, este trabalho apresenta uma revisão bibliográfica sobre a caracterização e o potencial de utilização de filmes biodegradáveis a base de amido. Discute as propriedades mecânicas, de barreira e a cristalinidade dos filmes de amido e o efeito do uso de plastificantes sobre estas propriedades. As informações disponibilizadas mostram que existem grandes possibilidades de utilização destes materiais como embalagens de alimentos que, no entanto, dependem da produção de materiais mais estáveis às condições de armazenamento e do desenvolvimento de tecnologia de produção em escala industrial. Palavras-chave: Embalagens biodegradáveis, biopolímeros, amido, propriedades mecânicas, propriedades de barreira. AbstractThere is an increasing interest in the utilization of renewable resources for the production of food packaging. Among the biopolymers, starches from several sources have been considered as one of the most promising material for this purpose, and the reasons for this are that starches are biodegradable, are inexpensive and available in the worldwide. This work presents a bibliography review about biodegradable starch films characterization and potential of utilization. Discusses the starch films mechanical and barrier properties, the cristallinity and the effects of the use of plasticizers over these properties. The discussed informations indicate that exist great possibilities for these materials in food packaging, which depend on the production of more stable materials and the development of production technology in industrial scale.

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“…In a previous study, the water activity of control samples (0.22±0.003) was determined to be lower than that of samples containing inulin, which exhibited water activity values in the range between 0.40 and 0.50. However, this value may be influenced by the raw materials and processing conditions, particularly the refining and conching steps (Biquet and Labuza 1988;Rossini et al 2011;Vercet 2003). For example, Farzanmehr and Abbasi (2009), using 10.45 g/100 g inulin in the preparation of milk chocolate samples, found a water activity value of 0.34.…”

Section: Water Activitymentioning

confidence: 99%

Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol

2013

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In the present study, chocolates were investigated that had been prepared according to the composition specified as a result of this previous work (9.00 % w/w inulin and 34.0 % w/w maltitol) Certain physical (particle size distribution [PSD], brightness, chroma, water activity and hardness) and rheological features of the samples resulting from the addition of calcium carbonate in different quantities (300, 450, 600, 750 and 900 mg calcium carbonate to 100 mg milk chocolate) were studied. Both the Herschel-Bulkley and Casson models were used to investigate the rheological findings. It was determined by comparing certain rheological (rate index, Casson yield stress and Casson viscosity) and physical (chroma and hardness) parameters that samples containing 409.5 mg calcium (nearly 41.0 % of the RDA of calcium) per 100 g chocolate did not show significant differences from samples from the control group. Furthermore, these calciumcontaining samples were shown to exhibit positive differences in other physical properties (brightness and water activity) that could be noteworthy and significant with respect to visual quality and shelf life.

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Evaluation of the Moisture Permeability Characteristics of Chocolate Films as an Edible Moisture Barrier

Cited by 131 publications

References 29 publications

Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions

Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions

Filmes de amido: produção, propriedades e potencial de utilização

Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol

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