Physical properties of emulsified films based on chitosan and oleic acid

Aguirre‐Loredo, Rocio Yaneli; Rodríguez-Hernández, Adriana-Inés; Hernández, Noelina

doi:10.1080/19476337.2013.853207

Cited by 36 publications

(21 citation statements)

References 28 publications

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“…Glycerol is the most common plasticizer for chitosan . It has been frequently mixed with other compounds (oleic acid, PEO) to give additional properties. Corn oil with or without glycerol gave materials with high elongation at break and tensile strength .…”

Section: Plasticized Polymersmentioning

confidence: 99%

Petro‐based and bio‐based plasticizers: Chemical structures to plasticizing properties

Bocqué

Voirin

Lapinte

et al. 2015

J. Polym. Sci. Part A: Polym. Chem.

323

322

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Polymeric materials, in particular PVC, can find various industrial utilizations thanks to the use of plasticizers added during their processing. The most famous applications include wires and cables, coatings, flooring, paintings, packaging… After some generalities concerning plasticization theories and the description of plasticized petro‐ and bio‐based polymers, this review details the well‐known different petro‐based plasticizers and more particularly phthalates which represent the most important category of PVC plasticizers. Owing to migration problems, impact on the human health and the environment, alternative candidates have been developed by researchers. Renewable resources and their wastes offer a large platform for the design of bio‐based plasticizers using polysaccharidic or lipidic structures. In an in‐depth analysis, the bio‐based plasticizer structures, their groups and substituents (ester groups, alkyl chains, aromatic rings…) are gathered and examined in order to be able to predict their plasticizing efficiency and design new molecular and macromolecular plasticizers from natural resources. © 2015 Wiley Periodicals, Inc. J. Polym. Sci., Part A: Polym. Chem. 2016, 54, 11–33

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Section: Plasticized Polymersmentioning

confidence: 99%

Petro‐based and bio‐based plasticizers: Chemical structures to plasticizing properties

Bocqué

Voirin

Lapinte

et al. 2015

J. Polym. Sci. Part A: Polym. Chem.

323

322

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“…Chitin is the main component of the exoskeleton of crustaceans, mollusks, and arthropods, as well as of the cell walls in some fungi (Alvarado et al, 2015). Chitosan films are an excellent choice for food packaging, due to its excellent mechanical properties and oxygen barrier (Aguirre-Loredo et al, 2014). However, the properties of the film can be significantly modified by the moisture content of the material.…”

Section: Introductionmentioning

confidence: 99%

Modelling the effect of temperature on the water sorption isotherms of chitosan films

2016

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The interaction of the water molecules from the environment with foods and other materials can be evaluated using sorption isotherms. Films and biodegradable films are susceptible to changes in their functional characteristics due to adsorbed water. The amount of moisture that biodegradable films can adsorb depends on the temperature, relative humidity of the storage area and chemical composition. Several mathematical models can be used to describe the behavior of sorption isotherms in biodegradable films and some of them have been modified to include the temperature parameter into the equation. In this research, the original and modified BET, GAB, Halsey, Henderson and Dswin models were assessed to determine their suitability describing the behavior of moisture adsorption isotherms of chitosan films at 15, 20, 25 and 30 °C. The modified models of GAB, Dswin and Halsey gave the best fit to the experimental sorption data of the chitosan films, with R 2 values higher than 0.97 demonstrating that those models describe better the sorption isotherms at the temperatures studied.Keywords: chitosan film; moisture adsorption isotherm; GAB model. Practical Application:The knowledge of the relationship between the equilibrium moisture content, equilibrium relative humidity and temperature is very important in order to describe the effect of water activity on storage of foods. Several mathematical models were used to describe the water sorption behavior of chitosan edible films involving water activity, moisture content and temperature.

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“…The oleic acid was chosen as it is a component of most fats and oils and it is used to flavour many sweet and salty snacks food. Moreover, many researches used oleic acid to produce biodegradable films (Wang et al ., ; Aguirre‐Loredoa et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Effects of protein–lipid and starch–lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid

Pilli

Giuliani

Buléon

et al. 2016

Int J of Food Sci Tech

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The knowledge of biopolymer changes by extrusion is very important for a wide range of industrial applications that spreads from extruded food to biodegradable packaging. In this article, the formation of starch-lipid and lipid-protein complexes that occurred during the extrusion cooking of wheat flour with the addition of fatty acids was studied. Results showed that the highest barrel temperature (128.3°C) promoted the formation of starch-lipid complexes in samples made up of wheat starch and wheat flour with the addition of fatty acids. The maximum formation of protein-lipid complexes (68% fatty acid bound to protein) was observed at the highest barrel temperature and water feed content (<22%). This study is a prerequisite for the optimisation of production of expanded extrudates made up of wheat flour and fatty ingredients and for the study of a biodegradable packaging based on by-product of milling wheat (and fat).

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Physical properties of emulsified films based on chitosan and oleic acid

Cited by 36 publications

References 28 publications

Petro‐based and bio‐based plasticizers: Chemical structures to plasticizing properties

Petro‐based and bio‐based plasticizers: Chemical structures to plasticizing properties

Modelling the effect of temperature on the water sorption isotherms of chitosan films

Effects of protein–lipid and starch–lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid

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