Mechanical, water vapor barrier and thermal properties of gelatin based edible films

Sobral, Paulo José do Amaral; Menegalli, Florência Cecília; Hubinger, Míriam Dupas; Roques, M.

doi:10.1016/s0268-005x(01)00061-3

Cited by 531 publications

(348 citation statements)

References 31 publications

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“…This can be related with higher molecular entanglement and viscosity, which lead to higher retention of water molecules during drying of the films. Sobral et al (2001) observed that the increase in the plasticizer concentration increases the moisture content of the film because of its high hygroscopic character, which also contributes to the reduction of the forcesbetween the adjacent macromolecules. There was non-significant increase in moisture content with the increase in temperature (Fig.…”

Section: Moisturementioning

confidence: 99%

“…However, chitosan films are rigid and need plasticizers to diminish film fragility and increase film flexibility and manageability. These plasticizers reduce the intermolecular forces and increase mobility of polymer chains, thereby improving flexibility and extensibility of the film however, plasticizers generally increase water vapour and solute permeability of the film (Sobral et al 2001). Therefore, the incorporation of plasticizers in the formulation of the film improve mechanical properties and maintain them during longer storage period.…”

Section: Introductionmentioning

confidence: 99%

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Development of chitosan based edible films: process optimization using response surface methodology

2014

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Three-factors Box-Behnken design of response surface methodology (RSM) was used to optimize chitosan level (1.5, 2.0, 2.5 %w/v), glycerol level (0.5, 0.75, 1.0 %w/v) and drying temperature (35, 40, 45°C) for the development of chitosan based edible films. The optimization was done on the basis of different responses viz. thickness, moisture, solubility, colour profile (L*, a*, b* value), penetrability, density, transmittance and water vapor transmission rate (WVTR). The linear effect of chitosan was significant (p<0.05) on all the responses. However, density was only significantly (p<0.05) affected by glycerol in a negative linear fashion. Drying temperature also significantly (p<0.05) affected thickness, penetrability, transmittance and WVTR in linear terms. The quadratic regression coefficient of chitosan showed a significant effect (p<0.05) on moisture, solubility and WVTR; glycerol level on moisture, L* value and transmittance; and drying temperature on a* value, penetrability, transmittance and WVTR. The effect of interaction of glycerol x temperature as well as chitosan x temperature was also significant (p<0.05) on a* value and WVTR of edible films. The optimized conditions were: 2.0 % w/v chitosan level, 0.75 % w/v glycerol level and drying temperature 40°C at a constant time of 48 h. All the response variables were in favourable range including thickness; 108.59 mμ, penetrability; 16.41 N, transmittance; 75.60 %, WVTR; 0.00174 g/m 2 -t for the optimized edible film. Results concluded that edible films with desirable bio-mechanical properties can be successfully developed and effectively utilized in the food packaging industry.

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Section: Moisturementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Development of chitosan based edible films: process optimization using response surface methodology

2014

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“…Gelatin possesses excellent film-forming property and can be used for edible coatings and film making (Fakhouri et al 2015;Jongjareonrak et al 2006). Nevertheless, gelatin films have a poor water vapour barrier ability (Sobral et al 2001). Hydrophobic substances such as lipid have been incorporated to improve water barrier property of gelatin film (Limpisophon et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Influence of palm oil and glycerol on properties of fish skin gelatin-based films

2016

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Properties of fish skin gelatin film incorporated with palm oil at 50 and 75 % (w/w) as affected by glycerol at 0-30 % (w/w) were investigated. Increases in water vapour permeability and elongation at break along with decrease in tensile strength were noticed when levels of glycerol were increased (p \ 0.05). Decrease in L*-and a*-values with coincidental increase in b*-and DE*-values were observed in emulsified films when amount of palm oil incorporated increased (p \ 0.05). Light transmittance of all films increased as glycerol levels were increased (p \ 0.05). FTIR results suggested that the protein-protein interaction in film matrix decreased when palm oil was incorporated. Films added with palm oil had lower glass transition and degradation temperatures than control films. The addition of 75 % palm oil and 10 % glycerol improved water vapour barrier property of fish skin gelatin films without drastic alteration of mechanical properties.

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“…Additionally, due to the characteristics of the protein orientation in the matrix of the films, mechanical properties like plasticity and elasticity can be obtained. Different kinds of vegetal and animal origin proteins have been used, such as soy proteins [7], wheat gluten [20], cotton seed protein [28], peanuts, corn zein and peas [10,22], whey proteins [42] and gelatin [41].…”

Section: -Introductionmentioning

confidence: 99%

Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours)

Tanada-Palmu¹,

Grosso²

2003

Ciênc. Tecnol. Aliment.

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Mechanical, water vapor barrier and thermal properties of gelatin based edible films

Cited by 531 publications

References 31 publications

Development of chitosan based edible films: process optimization using response surface methodology

Development of chitosan based edible films: process optimization using response surface methodology

Influence of palm oil and glycerol on properties of fish skin gelatin-based films

Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours)

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