Mechanical properties and water vapour permeability of hydrolysed collagen–cocoa butter edible films plasticised with sucrose

Fadini, Ana Lúcia; Rocha, Fernando S.; Alvim, Izabela Dutra; Sadahira, Mitie Sônia; Queiroz, Marise Bonifácio; Alves, Rosa Maria Vercelino; Silva, L.B.

doi:10.1016/j.foodhyd.2012.08.011

Cited by 60 publications

(38 citation statements)

References 27 publications

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“…They can act as a partial barrier to external influences such as: water vapor, oxygen and carbon dioxide, microbiological contamination, thus helping preserve food quality and safety (Cerqueira et al, 2014;Martins et al, 2013). The most used materials in bio-based films are proteins (used to provide mechanical stability), polysaccharides (usually to control transmission of oxygen and other gases) (Cerqueira et al, 2014;Martins et al, 2012;Pereira et al, 2010), and lipids and resins Fadini et al, 2013) used to reduce water vapor permeability (Pavlath and Orts, 2009). Their chemical structures can differ widely, and therefore attributes of each component contribute to overall films properties (Martins et al, 2012;Soradech et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Use of wheat bran arabinoxylans in chitosan-based films: Effect on physicochemical properties

Costa

Cerqueira

Ruiz

et al. 2015

Industrial Crops and Products

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a b s t r a c tThe aim of this work was to evaluate physicochemical properties of chitosan-based films with different fractions of arabinoxylans (AXs). Five fractions composed by AXs or mixtures of AXs and arabino-xylooligosaccharides (AXOS) obtained through three different processes were added to chitosan-based films. These films were obtained by solvent casting and characterized in terms of water vapor permeability (WVP), opacity, thickness, moisture content and mechanical properties (i.e., tensile strength -TS and elongation at break -EB), being the chemical interactions evaluated by FTIR.Moisture content values ranged between 20 and 30% for all five studied films being the lowest value observed for chitosan films with the fraction F1 of AX/AXOS (21.1%). The films with incorporation of F3a, F3b and F4 AXs fraction were more opaque (>10%) than the other studied films. Regarding mechanical properties CH films presented EB and TS values of 31.26% and 8.25 MPa, respectively, both these values remain statistically equal with the incorporation of AX/AXOS except for films containing the fraction F1 and F2. For films with the F2 fraction were obtained higher values of EB (41.31%) while for CH films containing the F1 fraction the TS values (13.07 MPa) increased.In conclusion, wheat bran AXs can be successfully incorporated into chitosan-based edible films providing, together with chitosan, an extra functional value to films, due their health benefits.

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Section: Introductionmentioning

confidence: 99%

Use of wheat bran arabinoxylans in chitosan-based films: Effect on physicochemical properties

Costa

Cerqueira

Ruiz

et al. 2015

Industrial Crops and Products

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“…Films based on high concentrations of hydrolyzed collagen produce films with more homogeneous surfaces (Fadini et al, 2013). Collagen fibers and collagene powder were also shown to be suitable for the production of biocomposite films in a system where the fibers act as filler, exerting a reinforcement effect (Wolf et al, 2009).…”

Section: Collagenmentioning

confidence: 99%

Edible films and coatings: Sources, properties and application

Šuput¹,

Lazić²,

Popović³

et al. 2015

Food & Feed Res

127

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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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“…The plasticizing effect has an impact on the E of films: in general, lipids-including waxes-exert a plasticizing effect on biopolymer-based films at low wax concentrations (Fabra et al 2008), a finding related to the development of a heterogeneous structure in which lipid particles produce discontinuities in the polymer network (Kowalczyk and Baraniak 2014). Some researchers have reported that the presence of lipids in a film matrix increases E (Bertan et al 2005;Colla et al 2006;Fadini et al 2013). At high RH, the water sorption of films is greater due to the vapor pressure equilibrium with the surrounding atmosphere.…”

Section: Mechanical Properties Of Filmsmentioning

confidence: 99%

“…At high RH, the water sorption of films is greater due to the vapor pressure equilibrium with the surrounding atmosphere. Absorbed water plays a plasticizing role by reducing the interaction between adjacent chains in the biopolymer, thus causing greater mobility and, consequently, film flexibility (Fadini et al 2013). Figure 1c, f shows the Young's Modulus (YM).…”

Section: Mechanical Properties Of Filmsmentioning

confidence: 99%

The Evaluation of Mechanical, Thermal, Optical and Microstructural Properties of Edible Films with Solid Lipid Nanoparticles-Xanthan Gum Stored at Different Temperatures and Relative Humidities

García-Betanzos

Hernández‐Sánchez

Quintanar‐Guerrero

et al. 2016

Food Bioprocess Technol

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Solid lipid nanoparticles (SLN) were obtained using the hot homogenization method and incorporated into a xanthan gum matrix (XG) to prepare edible films. The effects of SLN content (60, 65, 70, and 75 g/L) on the mechanical, color, thermal and microstructural properties, and water vapor permeability (WVP) were studied. The SLN film-forming systems remained stable for 7 weeks. Particle size was in the range of 222-257 nm. The mechanical properties of the films improved significantly when the SLN were introduced into the polymeric network to provide greater strength and flexibility with elongation at breaking of 2-9 %, affected by temperature (4-25°C), SLN concentration (60-75 g/L), and relative humidity (60-90 %). WVP was lower when edible films based on XG were incorporated with SLN at values of 0.50-0.70 g m-2 h-1 kPa −1 . The distribution of the SLN in the XG matrix was observed under scanning electron microscopy and showed changes in the arrangement as a function of SLN concentration. This explains the positive effect on the properties of the film of SLN-XG at 60 and 65 g/L. Total color difference (ΔE) increased with SLN content at values of 3.5-14. Thermal analysis showed that higher SLN content increased the melting temperature, while the plasticizer reduced it.

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Mechanical properties and water vapour permeability of hydrolysed collagen–cocoa butter edible films plasticised with sucrose

Cited by 60 publications

References 27 publications

Use of wheat bran arabinoxylans in chitosan-based films: Effect on physicochemical properties

Use of wheat bran arabinoxylans in chitosan-based films: Effect on physicochemical properties

Edible films and coatings: Sources, properties and application

The Evaluation of Mechanical, Thermal, Optical and Microstructural Properties of Edible Films with Solid Lipid Nanoparticles-Xanthan Gum Stored at Different Temperatures and Relative Humidities

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