Physical properties of emulsion-based hydroxypropyl methylcellulose films: Effect of their microstructure

Zúñiga, Rommy N.; Skurtys, Olivier; Osorio, Fernando; Aguilera, José Miguel; Pedreschi, Franco

doi:10.1016/j.carbpol.2012.06.066

Cited by 60 publications

(38 citation statements)

References 30 publications

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“…resulting from the homogenous size and good stability. It was reported that a similar correlation between the lipid droplets dispersion in filmforming solution and that in emulsion film (Zúñiga et al, 2012). Figure 6 demonstrates the FTIR spectra of the gelatin film (Control) and emulsion films with different oleogels.…”

Section: Food Engineering Materials Science and Nanotechnologysupporting

confidence: 59%

“…resulting from the homogenous size and good stability. It was reported that a similar correlation between the lipid droplets dispersion in film‐forming solution and that in emulsion film (Zúñiga et al., ).…”

Section: Resultsmentioning

confidence: 52%

“…It could mainly be categorized by two methods (that is, dual-layer film and emulsion based film). Comparing to the dual-layer film, emulsion film has many advantages, such as the better product performance (Zúñiga, Skurtys, Osorio, Aguilera, & Pedreschi, 2012), with a great potential for commercialization. However, it is noted that an improvement of water resistance of emulsion film was generally obtained at the cost of mechanical strength (Tongnuanchan et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

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An Attempt of Using β‐Sitosterol‐Corn Oil Oleogels to Improve Water Barrier Properties of Gelatin Film

Xiao

Zhang

Wang

et al. 2019

Journal of Food Science

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Oleogel with tailored viscoelasticity is a great interest for food structuring, while its potential benefits for edible film performance are not clear. In this study, β‐sitosterol (0, 5, 10, 15, and 20 wt%)‐corn oil oleogel was developed and used in the formation of gelatin‐based films. Importantly, adding oleogel significantly decreased water vapor permeability of the gelatin films, however, it had little negative influence on film strength. In addition, the results of this study demonstrated that increasing the sitosterol in oleogels led to an increasing number of ordered crystals formed in the oleogel, which contributed to compact and smooth surface of the film. Moreover, the incorporation of oleogel also caused some changes in molecule conformation and film barrier property. Therefore, the superior mechanical performance and moisture resistance properties of the film were obtained when 15% β‐sitosterol was used to prepare oleogel. Practical Application Corn oil oleogels β‐sitosterol was incorporated with gelatin to prepare the gelatin film aiming to improve the water resistance of the films for its variety of practical production. The enhanced vapor permeability and accepted strength of the emulsion film indicated the potential application of it with a variety of edible packaging forms, such as films, pouch and sachet in medium and high humid condition.

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Section: Food Engineering Materials Science and Nanotechnologysupporting

confidence: 59%

Section: Resultsmentioning

confidence: 52%

Section: Introductionmentioning

confidence: 99%

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An Attempt of Using β‐Sitosterol‐Corn Oil Oleogels to Improve Water Barrier Properties of Gelatin Film

Xiao

Zhang

Wang

et al. 2019

Journal of Food Science

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“…Li et al and Otoni et al reported a reduction in tensile strength with the lipid phase incorporation in pectin films. In general, oil phase additions lead to the heterogeneous films formation with discontinuity in the polymer matrix . Thus, it is hypothesized that both nanoemulsions decreased the number of free hydroxyl groups by interactions with pectin ester groups due to the lipids incorporation.…”

Section: Resultsmentioning

confidence: 99%

Development of bionanocomposites of pectin and nanoemulsions of carnauba wax and neem oil pectin/carnauba wax/neem oil composites

et al. 2019

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The search for biodegradable materials motivated the development of new materials for the food industry. Biomaterials (pectin, starch, and chitosan) are considered promising biodegradable polymers for developing or improving materials. This study aimed to develop biodegradable bionanocomposite films with neem oil and carnauba wax nanoemulsion using pectin (high methyl esterification) polymer matrix; and to evaluate the nanoemulsions effects on the water vapor permeability (WVP), mechanical, thermal, and biodegradability properties of the films. Nanoemulsions were characterized by the polydispersity index and mean particle diameter. These results showed an average diameter of 59 to 69 nm. The pectin and 30% of neem oil nanoemulsions showed a 27% reduction in WVP. In addition, the mechanical property was optimized. Young module showed a 66% to 75% reduction for pectin and 30% of carnauba wax film and pectin and 30% of neem oil film. In the biodegradability analysis was presented a very fast degradation in soil. In addition, there was no macroresidue formation in soil with neem oil films during the biodegradation process. This result showed a weight loss after 45 days of testing. Developed bionanocompositie materials have great potential for application in emerging packagings (edible films and coatings) for the food industry and agribusiness area (food and seeds).

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“…Indeed, nanoemulsions of plant essential oils are able to separate polymer chains apart, weakening the net intermolecular interaction, and leading to less stiffness and resistance, although to more extensible films. In addition to the aforementioned study, the plasticizing effect of nanoemulsions has been observed in other systems (Bilbao‐Sáinz, Avena‐Bustillos, Wood, Williams, & McHugh, ; Du et al., ; Hosseini, Razavi, & Mousavi, ; Otoni, Moura, et al., ; Quezada Gallo, Debeaufort, Callegarin, & Voilley, ; Rojas‐Graü et al., ; Zúñiga, Skurtys, Osorio, Aguilera, & Pedreschi, ). On the contrary, nanoemulsions having plant essential oils and oil compounds as dispersed phases have been demonstrated to play an anti‐plasticizing role in biopolymer‐based films (Du et al., ; Otoni, Moura, et al., 2014; Rojas‐Graü et al., ).…”

Section: Characterization Of Nanoemulsion‐containing Food Packaging Mmentioning

confidence: 70%

Nanoemulsions: Synthesis, Characterization, and Application in Bio‐Based Active Food Packaging

Espitia

Fuenmayor²,

Otoni

2018

Comp Rev Food Sci Food Safe

153

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The increasing demands for foods with fresh‐like characteristics, lower synthetic additive and preservative contents, and low environmental footprint, but still safe to consume, have guided researchers and industries toward the development of milder processing technologies and more eco‐friendly packaging solutions. As sustainability acquires an increasingly critical relevance in food packaging, bio‐based and/or biodegradable materials stand out as suitable alternatives to their synthetic counterparts. In this context, the use of nanoemulsions has represented a step forward for improving the performance of sustainable food packaging devices, especially for the successful incorporation of new compounds and functionalities into conventional films and coatings. This class of emulsions, featuring unique optical stability and rheological properties, has been developed to protect, encapsulate, and deliver hydrophobic bioactive and functional compounds, including natural preservatives (such as essential oils from plants), nutraceuticals, vitamins, colors, and flavors. This article presents the surfactants (including naturally occurring proteins and carbohydrates), dispersants, and oil‐soluble functional compounds used for designing food‐grade nanoemulsions intended for packaging applications. The improved kinetic stability, bioavailability, and optical transparency of nanoemulsions over conventional emulsions are discussed considering theoretical concepts and real experiments. Bottom‐up and top‐down approaches of nanoemulsion fabrication are described, including high‐energy (such as high‐pressure homogenizers, microfluidics, ultrasound, and high‐speed devices) and low‐energy methods (for instance, phase inversion and spontaneous emulsification). Finally, incorporation of nanoemulsions in biopolymer matrixes intended for food packaging applications is also addressed, considering current characterization techniques as well as their potential antimicrobial activity against foodborne pathogens.

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Physical properties of emulsion-based hydroxypropyl methylcellulose films: Effect of their microstructure

Cited by 60 publications

References 30 publications

An Attempt of Using β‐Sitosterol‐Corn Oil Oleogels to Improve Water Barrier Properties of Gelatin Film

An Attempt of Using β‐Sitosterol‐Corn Oil Oleogels to Improve Water Barrier Properties of Gelatin Film

Development of bionanocomposites of pectin and nanoemulsions of carnauba wax and neem oil pectin/carnauba wax/neem oil composites

Nanoemulsions: Synthesis, Characterization, and Application in Bio‐Based Active Food Packaging

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