Oxygen and aroma barrier properties of edible films: A review

Miller, Kenneth S.; Krochta, John M.

doi:10.1016/s0924-2244(97)01051-0

Cited by 616 publications

(412 citation statements)

References 3 publications

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“…Khwaldia et al (2005) reported that the addition of anhydrous milk fat to a sodium caseinate film reduced its OP. Similarly, OP of wheat gluten composite films decreased when oil was added to organic solutions because the hydrophobic characteristics of these components reduce the water content of the films and thus their oxygen solubility (Gontard et al, 1999;Miller and Krochta, 1997). The values of oleic acid films are slightly lower (P <0.05) than that of the control film.…”

Section: Oxygen Permeabilitymentioning

confidence: 99%

“…At high relative humidity, protein films represent a compromise between the barrier function and its mechanical properties (Brody, 2005). Protein films are poor water vapor barriers and sensitive to water due to the inherent hydrophilic nature of proteins, which is due to the high cohesive energy density of protein films (Miller and Krochta, 1997). Olive oil as applied in this study is a natural juice complex compound, which preserves the taste, aroma, vitamins, volatile components, water soluble components and properties of the olive fruit.…”

Section: Introductionmentioning

confidence: 99%

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Effect of different concentrations of olive oil and oleic acid on the mechanical properties of albumen (egg white) edible films

Taqi¹,

Askar²,

Nagy³

et al. 2011

Afr. J. Biotechnol.

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The main objective of this study was to investigate the effect of olive oil and oleic acid addition to albumin (egg white) through emulsification to produce films on mechanical properties. Plasticizer was necessary to maintain film and coating integrity and to avoid pores cracks. Edible composite films were prepared from albumin and lipid material at (1 and 1.5%), respectively. The effect of unsaturated oleic acid with glycerol and monounsaturated olive oil on tensile strength, elongation at break, water vapor permeability (WVP), opacity (OP), solubility, colour and atomic force microscopy (AFM) was investigated. In general, the incorporation of lipid materials resulted in the increase (P < 0.05) of tensile strength and elongation at break, and the reduction of WVP with some exceptions. Overall, the effect of monounsaturated was greater than that of unsaturated. The surface microstructure of the films was analyzed using atomic force microscopy (AFM).

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Section: Oxygen Permeabilitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of different concentrations of olive oil and oleic acid on the mechanical properties of albumen (egg white) edible films

Taqi¹,

Askar²,

Nagy³

et al. 2011

Afr. J. Biotechnol.

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show abstract

“…Durante o processo de gelatinização do amido ocorre mudança na coloração devido à perda da estrutura e cristalinidade dos grânulos de amido, tornando-se gel com certa opacidade. A baixa opacidade em biofilmes a base de amido foi verificada por Silva et al [23] e, em biofilme de proteínas por Miller e Krochta [24] .…”

Section: Densidade Espessura Gramatura E Opacidadeunclassified

“…Esta característica está relaciona com o aumento na quantidade de hidroxilas em matrizes poliméricas polares, e com a maior formação de pontes de hidrogênio com a água [24] , resultando filmes solúveis.…”

Section: Solubilidade E íNdice De Intumescimentounclassified

Propriedades Físicas, Químicas e de Barreira em Filme Formados por Blenda de Celulose Bacteriana e Fécula de Batata

Almeida¹,

Woiciechowski²,

Wosiacki³

et al. 2013

Polímeros

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“…) (Chandra and Rustgi, 1998). Many research studies of biodegradable coating based on polysaccharides, whey proteins and lipids have been well reviewed (Cuq et al, 1998;Krochta, 2004, 2006;Hong et al, 2005;Miller and Krochta, 1997;Debeaufort et al, 1998). The barrier properties especially to water vapor of polysaccharide-based coatings are lower compared to protein-based coatings due to specific structures of proteins which confer a wider range of potential functional properties, especially high intermolecular binding potential.…”

Section: Introductionmentioning

confidence: 99%

Water vapor and oxygen-barrier performance of corn–zein coated polypropylene films

Tıhmınlıoğlu

Atik

Özen

2010

Journal of Food Engineering

117

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a b s t r a c tA novel corn-zein coating structure on polypropylene (PP) films was developed to examine its feasibility as an alternative water vapor and oxygen-barrier for flexible packaging industry. The barrier properties of the resulting films were evaluated as affected by coating formulation (solvent, corn-zein, plasticizer concentration and plasticizer type). Corn-zein with different amounts (5% and 15%) was dissolved in 70% and 95% aqueous ethanol solution at 50°C, respectively. Solutions of corn-zein plasticized by polyethylene glycol (PEG) and glycerol (GLY) with various levels (20% and 50%) were applied on corona-dischargedtreated PP by using solvent-casting method. The significant improvements in water vapor and oxygenbarrier properties of uncoated PP films were obtained with corn-zein coating. Water vapor permeability (WVP) of the coated films decreased significantly with increasing corn-zein concentration. The application of plasticized corn-zein coating on PP films showed nearly more than three order of reduction in oxygen permeability (OP). The high water vapor and oxygen-barriers were obtained for films coated with coating formulation consisting of higher amounts of corn-zein plasticized by GLY. The statistical analysis defined the key parameters of coating formulation that had major effect on the final properties of coated PP films as corn-zein, plasticizer concentration, and plasticizer type.

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Oxygen and aroma barrier properties of edible films: A review

Cited by 616 publications

References 3 publications

Effect of different concentrations of olive oil and oleic acid on the mechanical properties of albumen (egg white) edible films

Effect of different concentrations of olive oil and oleic acid on the mechanical properties of albumen (egg white) edible films

Propriedades Físicas, Químicas e de Barreira em Filme Formados por Blenda de Celulose Bacteriana e Fécula de Batata

Water vapor and oxygen-barrier performance of corn–zein coated polypropylene films

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