Lipids and biopackaging

Callegarin, Francesca; Gallo, Jesus-Alberto Quezada; Debeaufort, Frédéric; Voilley, Andrée

doi:10.1007/s11746-997-0044-x

Cited by 108 publications

(62 citation statements)

References 44 publications

(43 reference statements)

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“…As propriedades mecânicas dos filmes dependem das interações entre os componentes, ou seja, da formação de ligações moleculares fortes ou numerosas entre as cadeias 9 .…”

Section: Propriedades Mecânicasunclassified

Filmes compostos de gelatina, triacetina, ácido esteárico ou capróico: efeito do pH e da adição de surfactantes sobre a funcionalidade dos filmes

Davanço¹,

Tanada-Palmu²,

Grosso³

2007

Ciênc. Tecnol. Aliment.

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ResumoO desenvolvimento de biofilmes tem crescido devido à possibilidade de substituição parcial de materiais plásticos não biodegradáveis. Proteínas e polissacarídeos têm sido utilizados para a produção de filmes com boas propriedades mecânicas. Porém, filmes a partir desses materiais apresentam alta permeabilidade ao vapor de água. Uma alternativa usada para diminuir a permeabilidade ao vapor de água dos filmes é a incorporação de substâncias hidrofóbicas na composição da solução filmogênica, porém essa incorporação não ocorre de maneira homogênea. Com o objetivo de melhorar a incorporação das substâncias hidrofóbicas (ácido esteárico e ácido capróico) na matriz protéica (gelatina) do filme foram adicionados os surfactantes (SDS e Tween 80), que são substâncias capazes de interagir com a proteína e com o ácido graxo, tornando a matriz filmogênica menos heterogênea. O efeito do pH também foi estudado, com a finalidade de observar se este exerce influência na homogeneidade da matriz filmogênica. A adição do ácido esteárico aos filmes de gelatina foi mais eficiente na redução da permeabilidade ao vapor de água do que o ácido capróico. A adição do surfactante SDS reduziu a permeabilidade ao vapor de água dos filmes contendo ácido esteárico, ou ácido capróico. O ajuste de pH nos filmes sem adição de surfactantes também produziu matrizes mais homogêneas. Palavras-chave: biofilmes; gelatina; ácido capróico; ácido esteárico; SDS (lauril sulfato de sódio); Tween 80. AbstractThe development of biofilms has grown considering the possibility of partial substitution of plastic materials which are not biodegradable. Proteins and polysaccharides have been used to produce films with good mechanical properties. However, films produced with these materials present a high permeability in water vapor. An alternative to improve the water vapor barrier of films is to incorporate hydrophobic substances (stearic and caproic fatty acids) in the composition of the filmogenic solution, however this incorporation does not occur homogeneously. Thus, to improve the incorporation of hydrophobic substances in the protein matrix of the film, surfactants (SDS and Tween 80) were added. They are compounds that improve the interaction between the protein and the fatty acids, producing a less heterogeneous filmogenic matrix. The effect of pH was also studied, with the purpose of observing if it influences the homogeneity of the filmogenic matrix. The addition of stearic acid to the gelatin-based films was more efficient in reducing the water vapor permeability than the caproic acid. Adding surfactant SDS reduced water vapor permeability of both films, with stearic acid or caproic acid. Adjusting the pH to the films with no surfactants produced more homogeneous matrices. Keywords: edible film; gelatin; caproic acid; stearic acid; SDS (sodium lauryl sulphate); Tween 80.Filmes compostos de gelatina, triacetina, ácido esteárico ou capróico: efeito do pH e da adição de surfactantes sobre a funcionalidade dos filmes Composite films made with gelatin, tr...

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“…As propriedades mecânicas dos filmes dependem das interações entre os componentes, ou seja, da formação de ligações moleculares fortes ou numerosas entre as cadeias 9 .…”

Section: Propriedades Mecânicasunclassified

Filmes compostos de gelatina, triacetina, ácido esteárico ou capróico: efeito do pH e da adição de surfactantes sobre a funcionalidade dos filmes

Davanço¹,

Tanada-Palmu²,

Grosso³

2007

Ciênc. Tecnol. Aliment.

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“…To ensure profitable sales, the deep-fat-fried banana chips have to be shelf-stable and crisp when they are consumed (Sacharow and Griffin 1980). In the processing and storage of banana chips, proper packaging is important to preserve the quality during storage and marketing (Callegarin et al 1997;Juin et al 1982).…”

Section: Introductionmentioning

confidence: 99%

Storage stability of banana chips in polypropylene based nanocomposite packaging films

et al. 2012

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In this study, polypropylene (PP) based nanocomposite films of 15 different compositions of nanoclay, compatibilizer and thickness were developed and used for packaging and storage of banana chips. The effect of nanocomposite films on the quality characteristics viz. moisture content (MC), water activity (WA), total color difference (TCD), breaking force (BF), free fatty acid (FFA), peroxide value(PV), total plate count (TPC) and overall acceptability score of banana chips under ambient condition at every 15 days interval were studied for 120 days. All quality parameters of stored banana chips increased whereas overall acceptability scores decreased during storage. The elevation in FFA, BF and TCD of stored banana chips increased with elapse of storage period as well as with increased proportion of both nanoclay and compatibilizer but decreased by reducing the thickness of film. Among all the packaging materials, the WA of banana chips remained lower than 0.60 i.e. critical limit for microbial growth up to 90 days of storage. The PV of banana chips packaged also remained within the safe limit of 25 meq oxygen kg −1 throughout the storage period. Among all the nanocomposite films, packaging material having 5 % compatibilizer, 2 % nanoclay & 100 μm thickness (treatment E) and 10 % compatibilizer, 4 % nanoclay & 120 μm thickness (treatment N) showed better stability of measured quality characteristics of banana chips than any other treatment.

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“…Coatings and films based on cellulose derivatives are generally transparent, flexible, odour-free, tasteless, water soluble, and resistant to O 2 and CO 2 . WVP of these films is highly influenced by the hydrophobic: hydrophilic ratio of film components Callegarin et al, 1997). CMC has been found to reduce oil uptake in fried potatoes, particularly in combination with a blanching or calcium chloride pre-treatment.…”

Section: Cellulose and Its Derivativesmentioning

confidence: 99%

Edible films and coatings: Sources, properties and application

Šuput¹,

Lazić²,

Popović³

et al. 2015

Food & Feed Res

136

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ABSTRACT:In order to extend product shelf life while preserving the quality scientific attention focused to biopolymers research that are base for edible films and coatings production. Another major advantage of this kind of food packaging is their eco-friendly status because biopolymers do not cause environmental problems as packaging materials derived from non-renewable energy sources do. Objective of this work was to review recently studied edible films and coatings -their sources, properties and possible application. As sources for edible biopolymers were highlighted polysaccharides, proteins and lipids. The most characteristic subgroups from each large group of compounds were selected and described regarding possible physical and mechanical protection; migration, permeation, and barrier functions. The most important biopolymers characteristic is possibility to act as active substance carriers and to provide controlled release. In order to achieve active packaging functions emulsifiers, antioxidants and antimicrobial agents can also be incorporated into film-forming solutions in order to protect food products from oxidation and microbial spoilage, resulting in quality improvement and enhanced safety. The specific application where edible films and coatings have potential to replace some traditional polymer packaging are explained. It can be concluded that edible films and coatings must be chosen for food packaging purpose according to specific applications, the types of food products, and the major mechanisms of quality deterioration.

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Lipids and biopackaging

Cited by 108 publications

References 44 publications

Filmes compostos de gelatina, triacetina, ácido esteárico ou capróico: efeito do pH e da adição de surfactantes sobre a funcionalidade dos filmes

Filmes compostos de gelatina, triacetina, ácido esteárico ou capróico: efeito do pH e da adição de surfactantes sobre a funcionalidade dos filmes

Storage stability of banana chips in polypropylene based nanocomposite packaging films

Edible films and coatings: Sources, properties and application

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