Heat treatment of calcium alginate films obtained by ultrasonic atomizing: Physicochemical characterization

Physicochemical Characterization of a Heat Treated Calcium Alginate Dry Film Prepared with Chicken Stock

“…Infrared spectrum of Alg‐Ca (Figure ) showed the characteristics peaks of alginate: OH stretching vibrations at approximately 3220 cm −1 ,and asymmetric COO − and symmetric COO − stretching peaks near 1590 and 1410 cm −1 (Soazo and others ).…”

“…The composition was similar to that called as initial chicken stock by McGee (), in which more than 90 percent is water and 3 to 4 percent is dissolved meat components. The calcium content was enough to obtain optimal calcium alginate gels for forming dry films (Alg‐St) without further aggregation of the cation (Soazo and others ). Protein and peptides are the major structural component of animal stocks.…”

“…Dry films without stock, but with the same final calcium concentration were also prepared (Alg‐Ca). The source of gelling cation was a calcium gluconolactate solution (Soazo and others ). Final SA and calcium concentrations were the same for all the films assayed in this work.…”

“…FTIR spectra of Al‐Ca, Alg‐St, Alg‐Ca‐Gel, and Alg‐Ca‐Gel‐Glu were determined using an IR‐Prestge‐21 spectrophotometer (Shimadzu, Kyoto, Japan) (Soazo and others ).…”

“…The design described by Mendoza and Aguilera (), with some modifications (Soazo and others ), was used to measure heat treated Alg‐St color. L * (lightness), a * (red‐green), b * (yellow‐blue), and Δ E (total color difference) were determined following the works of Yam and Papadakis () and Soazo and others (). It has been noted that Δ E quantifies the difference between sample color parameters and a white plate standard.…”