Role of constituents on the network formation of hydrocolloid edible films

Giancone, Tiziana; Torrieri, Elena; Pierro, Próspero Di; Mariniello, Loredana; Moresi, Mauro; Porta, Raffaele; Masi, Paolo

doi:10.1016/j.jfoodeng.2008.04.017

Cited by 23 publications

(13 citation statements)

References 23 publications

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“…In order to correlate G 0 and G 00 in small amplitude oscillatory experiments for the samples tested within the linear viscoelastic region in agreement with previous works on alginate gels (Moresi et al, 2001), Bologna sausage Moresi, 2004, 2005), hydrocolloid edible films (Giancone et al, 2008) and cold gel-like emulsions stabilized with bovine gelatin (Lorenzo et al, 2011), the evolution of G(t) was described using the following fourparameter relaxation function (Friedrich and Heymann, 1988) to describe the phase transition of cross-linking networks:…”

Section: Small Amplitude Oscillatory Shear Analysismentioning

confidence: 52%

“…In previous works, small amplitude oscillatory experiments were conducted to test the linear viscoelastic properties of alginate gels (Moresi et al, 2001), Bologna sausage Moresi, 2004, 2005), hydrocolloid edible films (Giancone et al, 2008) and cold gel-like emulsions stabilized with bovine gelatin (Lorenzo et al, 2011). Model system meat emulsions are also typical examples of cold gel-like emulsions because they are prepared under non-thermal conditions, never exceeding 15°C.…”

Section: Introductionmentioning

confidence: 99%

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Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation

Karaman

Yılmaz

Doğan

et al. 2011

Journal of Food Engineering

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Section: Small Amplitude Oscillatory Shear Analysismentioning

confidence: 52%

Section: Introductionmentioning

confidence: 99%

Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation

Karaman

Yılmaz

Doğan

et al. 2011

Journal of Food Engineering

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“…In this view, mixture of various biopolymers results in a multicomponent edible film with different properties derived from cooperative functionalities. Polysaccharides impart structural cohesion serving as structural matrix, and proteins give rise to tight structure due their intra-and intermolecular interactions (Wu et al, 2002;Giancone et al, 2008). Proteins and polysaccharides generally form films with good mechanical properties but they form poor moisture barriers, because of their hydrophilicity.…”

Section: Introductionmentioning

confidence: 99%

Effect of gellan, xanthan or locust bean gum and/or emulsified maize oil on proteins edible films properties

Téllez-Rangel¹,

Totosaus

2018

Emir J Food Agric

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Composite edible films properties depend on the functionality of the different components employed, like protein and/or polysaccharides, and/or lipids, in order to enhance mechanical properties. Collagen and egg white albumin edible films were elaborated with three different gums (locust bean gum, gellan gum or xanthan gum), with or without emulsified oil. Egg white albumin edible films were more opaque, less permeable and less soluble than collagen samples. Collagen edible films were tougher and ductile/extensible than egg white albumin samples. Emulsified oil increased opacity and decrease water vapor permeability. Although inherent differences related to protein type on water vapor permeability and mechanical properties, gellan and xanthan gums improved mechanical properties resulting in more resistant samples. Water vapor permeability was higher in samples with no-charged polysaccharide, locust bean gum, where other kind of interactions different to electrostatic ones occurred. Changes due to the presence of a lipid phase increased all tensile parameters of emulsified films based are due to strong interaction between the biopolymers and the lipid particles as a cross-linking effect.

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“…Edible films have emerged as an alternative to synthetic petroleum‐based polymers for food packaging because they are versatile, renewable, and biodegradable (Siew, Heilmann, Easteal, & Cooney, ). They are promising for delaying quality deterioration and prolong the shelf‐life of food products due to their selective barrier properties against the gases and vapor (Giancone et al, ). Pullulan is an extracellular and water‐soluble microbial polysaccharide produced by Aureobasidium pullulans in starch and sugar cultures.…”

Section: Introductionmentioning

confidence: 99%

Structure evolution of pullulan–alginate edible films during drying studied by low‐field NMR

Xiao

Zhao

Lim

2017

J Food Process Engineering

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The evolutions of spatial structure for pullulan, alginate, and pullulan–alginate blend aqueous solutions during drying were investigated by low‐field nuclear magnetic resonance. For pullulan solutions, during the first 1,320 min of drying, NMR signal intensity in profiles did not vary with position. Thereafter, the apparent shift of the air–pullulan interface began at 1,440 min, indicating the onset of progressive shrinkage of pullulan samples. Similar shrinkage phenomena were observed for alginate and pullulan–alginate blend solutions. In contrast, spatial structural heterogeneity was observed for alginate solution during drying time from 1,200 to 1,560 min, due to the formation of a skin layer near the air–alginate interface. Based on the change of polymer solutions during drying, two‐stage evaporation process was detected in the aqueous pullulan, alginate, and their blend solutions. Moreover, the evaporation rate of water during the second stage of drying was significantly lower than that of the first stage. Practical applications Edible films have emerged as an alternative to synthetic petroleum‐based polymers for food packaging. The evolutions of spatial structure of pullulan–alginate solutions during drying were studied by monitoring of their NMR profiles. Information shown in this study would provide some scientific basis for studying film‐forming mechanism of edible films and their applications in the food field.

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Role of constituents on the network formation of hydrocolloid edible films

Cited by 23 publications

References 23 publications

Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation

Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation

Effect of gellan, xanthan or locust bean gum and/or emulsified maize oil on proteins edible films properties

Structure evolution of pullulan–alginate edible films during drying studied by low‐field NMR

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