Modeling the effect of glycerol on the moisture sorption behavior of whey protein edible films

Coupland, John N.; Shaw, N.B.; Monahan, Frank J.; O’Riordan, Dolores; O’Sullivan, M.

doi:10.1016/s0260-8774(99)00129-6

Cited by 141 publications

(88 citation statements)

References 14 publications

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“…A large number of equatiosn have been suggested to model the general sorption function, M = f (a w ). To be successful, any modelling equation should give as good a fit as possible to the experimental data over a range of a w using a minimum of adjustable parameters (Coupland et al 2000). Peleg (1993) constructed Eq.…”

Section: Water Vapour Sorption Isothermsmentioning

confidence: 99%

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Sorption and wetting properties of pectin edible films

Galus¹,

Turska²,

Lenart³

2012

Czech J. Food Sci.

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Galus S., Turska A., Lenart A. (2012): Sorption and wetting properties of pectin edible films. Czech J. Food Sci., 30: 446-455.The water vapour sorption kinetics and isotherms of pectin films prepared by the casting method were determined. The measurement of water vapour sorption kinetics was conducted using a saturated sodium chloride solution to obtain constant relative humidity of the environment (75.3%). The measurement was carried out at the temperature of 25°C over a 24 h period. The water vapour adsorption rate was the highest in the first hours of the process. The exponential equation fitted well the experimental data of water vapour adsorption with time. Glycerol concentration in the analysed films affected the increasing water vapour adsorption. The water vapour sorption isotherms were analysed using the saturated salt solutions with water activity from 0.113 to 0.901 for 3 months at 25°C. The sorption isotherms curves had a sigmoidal shape for all films. Glycerol content affected water vapour adsorption during 3 months. Peleg's equation was appropriate for the mathematical description of the sorption isotherms. The microstructure of pectin films showed different internal arrangement as a function of the film composition.

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Section: Water Vapour Sorption Isothermsmentioning

confidence: 99%

“…Peleg's model was also used to describe the sorption isotherms for edible films, i.e. whey films (Coupland et al 2000).…”

Section: Water Vapour Sorption Isothermsmentioning

confidence: 99%

Sorption and wetting properties of pectin edible films

Galus¹,

Turska²,

Lenart³

2012

Czech J. Food Sci.

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“…Plasticizer molecules reduce the attractive forces between the protein chains, increasing the mobility and flexibility of the filmogenic the matrix (Coupland et al, 2000). A plasticizer is defined as a nonvolatile molecule that is added to polymeric materials to change their tridimensional structure, decreasing intermolecular forces along protein chains and creating free volume and film mobility (Banker, 1966).…”

Section: Introductionmentioning

confidence: 99%

Characterization of whey protein emulsion films

Yoshida

Antunes²

2004

Braz. J. Chem. Eng.

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-Stearic acid was incorporated into whey protein through emulsification to produce films. Whey protein films were prepared by dispersing 6.5% protein in distilled water. Glycerol was the plasticizer agent. Stearic acid was added at different levels (0.0 to 1.0%) and the films were analyzed at different pHs (5.0, 6.0, 7.0 and 9.0). The emulsion films were evaluated for mechanical properties, water vapor permeability and protein solubility. It was observed that water vapor permeability and protein solubility values for the film decreased with increasing fatty acid content in the film, but the mechanical properties also decreased.

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“…Addition of a plasticizer is necessary to overcome the brittleness of fi lm, to improve fl exibility and increase toughness. The plasticizers widely used in polymer-based fi lms are water, oligosaccharides, polyols and lipids [Coupland, 2000].…”

Section: Film Forming Preparationmentioning

confidence: 99%

Substances with Antibacterial Activity in Edible Films – A Review

Kraśniewska¹,

Gniewosz²

2012

Pol. J. Food Nutr. Sci.

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Key words: edible fi lms, antibacterial properties, chitosan This article is an overview of literature addressing edible fi lms and substances introduced to fi lms in order to impart them the antimicrobial activity. It describes natural polymers applied for the production of food packages and active substances of natural origin added to them, including: bacteriocins, enzymes, oils, and plant extracts. Further discussion refers to chitosan -a polysaccharide used for fi lm formation and characterised by strong antibacterial and antimycotic properties.

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Modeling the effect of glycerol on the moisture sorption behavior of whey protein edible films

Cited by 141 publications

References 14 publications

Sorption and wetting properties of pectin edible films

Sorption and wetting properties of pectin edible films

Characterization of whey protein emulsion films

Substances with Antibacterial Activity in Edible Films – A Review

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