Liquid and vapour water transfer through whey protein/lipid emulsion films

Kokoszka, Sabina; Debeaufort, Frédéric; Lenart, A.; Voilley, Andrée

doi:10.1002/jsfa.4001

Cited by 39 publications

(25 citation statements)

References 29 publications

(22 reference statements)

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“…Structure and surface properties of an edible protein film combined with canola oil, dried at 80 C for 30 min, explained the adsorption of water as a function of moisture content and, consequently, the permeable behavior of water vapor (Kokoszka, Debeaufort, Lenart, & Voilley, 2010). This confirms the importance of determining the drying curves for filmogenic solutions.…”

Section: Introductionmentioning

confidence: 55%

Drying of yam starch (Discorea ssp.) and glycerol filmogenic solutions at different temperatures

Reis¹,

Corrêa

Devilla

et al. 2013

LWT - Food Science and Technology

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a b s t r a c tThe objective of the present study was to obtain and model drying curves of filmogenic solutions at the temperatures of 25, 30, 35, 40 and 45 C, consisting of different concentrations of starch and glycerol. The percentage of yam starch influenced the initial moisture content, while the critical moisture content varied as a function of the concentration of starch and temperature applied during drying of the filmogenic solutions. Glycerol concentration did not influence any of the parameters analyzed. Models for the two distinct phases (constant and decreasing drying periods) fit well for all drying temperatures and compositions, with average relative error values less than 10%. The interaction between starch content and temperature influenced the drying rate parameters during the constant period and the diffusion coefficients.

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Section: Introductionmentioning

confidence: 55%

Drying of yam starch (Discorea ssp.) and glycerol filmogenic solutions at different temperatures

Reis¹,

Corrêa

Devilla

et al. 2013

LWT - Food Science and Technology

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“…Kokoszka et al [30] studied whey protein/rapeseed oil emulsion film.Unlike what was observed in this study, they verified that the oil is not well distributed throughout Figure 2. SEM of the surface (left) of chitosan film viewed at a magnification of 500×, and cross-sections (right) viewed at a magnification of 3000× (Chitosan 2.0% w/w).…”

Section: Scanning Electron Microscopymentioning

confidence: 99%

“…the film on both sides. According to Kokoszka et al [30] , the oil droplets are more concentrated on the side exposed to the air since the film retraction during drying produces changes in its structure, which becomes denser, and the oil droplets migrate towards the side exposed to the air, thus favoring coalescence.…”

Section: Scanning Electron Microscopymentioning

confidence: 99%

The effect of andiroba oil and chitosan concentration on the physical properties of chitosan emulsion film

et al. 2016

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SbstractChitosan film is used as a dressing to heal burns. The physical and biological properties of the film can be modified by the addition of phytotherapic compounds. This work used the casting -solvent evaporation technique to prepare chitosan film containing andiroba oil (Carapa guianensis) which has anti-inflammatory, antibiotic, and healing properties. The objective of this study was to determine the effect of the concentrations of chitosan and andiroba oil on the physical properties of chitosan films. The emulsion films were evaluated concerning the mechanical properties and fluid handling capacity. Additionally, scanning electron microscopy and thermal analysis were performed. The results showed that the barrier and mechanical properties were affected by the addition of andiroba oil, and these may be modulated as a function of the concentration of oil added to the film. The thermal analysis showed no evidence of chemical interactions between the oil and chitosan.

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“…Edible films containing emulsified oil were less soluble than control film since oil decreased the hydrophilic nature of the sample (Tural and Turhan, 2017). The more efficient composite film structure obtained by emulsion creaming and coalescence is affected by the presence of an emulsifier (proteins and plasticizer) probably led to smaller particles and less aggregation (Kokoszka et al, 2010). Gums like locust bean gum, gellan gum or xanthan gum employed in this research are thickeners agents that, irrespectively of their interaction with proteins during edible film manufacture, retain a great amount of water due to their helix folding properties.…”

Section: Opacity and Water Vapor Permeabilitymentioning

confidence: 99%

“…Conversely, lipids, as hydrophobic substances, height moisture barrier properties, but have less effective mechanical properties. Lipids can form a layer over the hydrocolloid matrix (bilayer films or laminated) or can be dispersed into the matrix as emulsified films, in which the lipid is uniformly dispersed throughout the edible barrier) (Khwaldia et al, 2004;Kokoszka et al, 2010). Since foods are dynamic systems with limited shelf life, specific packaging needs as besides barrier properties of edible films are necessary to extend shelf life, since edible films prevent moisture loss and decrease oxygen permeability (Lacroix and Le Tien, 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of gellan, xanthan or locust bean gum and/or emulsified maize oil on proteins edible films properties

Téllez-Rangel¹,

Totosaus

2018

Emir J Food Agric

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Composite edible films properties depend on the functionality of the different components employed, like protein and/or polysaccharides, and/or lipids, in order to enhance mechanical properties. Collagen and egg white albumin edible films were elaborated with three different gums (locust bean gum, gellan gum or xanthan gum), with or without emulsified oil. Egg white albumin edible films were more opaque, less permeable and less soluble than collagen samples. Collagen edible films were tougher and ductile/extensible than egg white albumin samples. Emulsified oil increased opacity and decrease water vapor permeability. Although inherent differences related to protein type on water vapor permeability and mechanical properties, gellan and xanthan gums improved mechanical properties resulting in more resistant samples. Water vapor permeability was higher in samples with no-charged polysaccharide, locust bean gum, where other kind of interactions different to electrostatic ones occurred. Changes due to the presence of a lipid phase increased all tensile parameters of emulsified films based are due to strong interaction between the biopolymers and the lipid particles as a cross-linking effect.

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Liquid and vapour water transfer through whey protein/lipid emulsion films

Abstract: Film structure and surface properties explain the moisture absorption and film swelling as a function of moisture level and time and consequently the WVP behaviour. Small amounts of rapeseed oil favourably affect the WVP of WPI films, particularly at higher humidities.

Cited by 39 publications

References 29 publications

Drying of yam starch (Discorea ssp.) and glycerol filmogenic solutions at different temperatures

Drying of yam starch (Discorea ssp.) and glycerol filmogenic solutions at different temperatures

The effect of andiroba oil and chitosan concentration on the physical properties of chitosan emulsion film

Effect of gellan, xanthan or locust bean gum and/or emulsified maize oil on proteins edible films properties

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