Starch–methylcellulose based edible films: rheological properties of film-forming dispersions

Peressini, Donatella; Bravin, Barbara; Lapasin, Romano; Rizzotti, Cristian; Sensidoni, Alessandro

doi:10.1016/s0260-8774(02)00426-0

Cited by 208 publications

(135 citation statements)

References 23 publications

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“…Additionally, flow property modeling of filmforming solutions is useful technologically to identify the most appropriate coating system design and to optimize operating conditions [32].…”

Section: Rheological Analysismentioning

confidence: 99%

“…This may be attributed to the intramolecular interaction of SA which was destroyed; then new hydrogen bonds were formed between collagen and SA. Regardless of this, some researchers have demonstrated that high viscosity makes it difficult to disperse the ingredients and eliminate visible air bubbles during the preparation of liquid films [23,32,33], leading to some discontinuities in the final films.…”

Section: Rheological Analysismentioning

confidence: 99%

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Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Wang

2017

Journal of Food Quality

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In an effort to produce scale-up of edible films, collagen-based films including different amounts of sodium alginate (CS) were prepared by casting method. Films were characterized based on their rheological, thermal, and mechanical properties, water vapor permeability (WVP), and oxygen permeability (OP). The microstructures were also evaluated by scanning electron microscopy (SEM), atomic force microscopy (AFM), and Fourier transform-infrared spectroscopy (FTIR). Furthermore, the addition of sodium alginate effectively improved the viscosity and thermal stability, significantly increased TS, and decreased and WVP ( < 0.05), but with no obvious effect on OP ( > 0.05). SEM and AFM showed homogeneous matrix, with no signs of phase separation in the blends. Overall, films (CS2) produced using collagen (g) : sodium alginate (g) = 10 : 2 showed suitable rheological property (apparent viscosity was 4.87 m Pa s −1 ) and better TS (26.49 Mpa), (64.98%), WVP (1.79 × 10 −10 g⋅cm −1 ⋅s −1 ⋅Pa −1 ), and OP (3.77 × 10 −5 cm 3 ⋅m −2 ⋅d −1 ⋅Pa −1 ).

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“…Additionally, flow property modeling of filmforming solutions is useful technologically to identify the most appropriate coating system design and to optimize operating conditions [32].…”

Section: Rheological Analysismentioning

confidence: 99%

Section: Rheological Analysismentioning

confidence: 99%

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Wang

2017

Journal of Food Quality

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“…Peressini, Bravin, Lapasin, Rizzotti, and Sensidoni (2003) reported that low viscosity values provide uniformity to the film, influencing in the appearance and facilitating the flow of the film over the contact surface. Cuq, Aymard, Cuq, and Guilbert (1995) suggest the use of FSs with viscosity under 0.7 Pas.…”

Section: Rheological Properties Of the Fsmentioning

confidence: 99%

Development and optimization of biodegradable fish gelatin composite film added with buriti oil

Silva

Hernández

Araujo

et al. 2018

CyTA - Journal of Food

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The goal of the present study was to determine, through full 2 3 factorial design, the optimum process conditions to develop a biodegradable film, made from gelatin with buriti oil (BO) as additive, characterizing their physical, mechanical, and antioxidant aspects. The conditions for the optimization were 2.3% of fish gelatin, 30% of BO, and 13.18% of plasticizer. The films produced under this condition presented high antioxidant activity (24.77 µmol de TE/g), mechanical resistance (8.04 MPa), and satisfactory water vapor permeability (WVP; 0.38 × 10 −10 g.m. m −2 . s −1 . Pa −1 ). The film presented low solubility in water, low humidity, and low water activity, contributing to its integrity, without identifiable flaws. The increase in the concentration of BO provided higher antioxidant properties to the films and the reduction in gelatin and glycerol concentrations provided lower WVP, increasing the traction resistance.Desarrollo y optimización de una película compuesta hecha de gelatina de pescado biodegradable con aceite de burití añadido RESUMEN A través de un diseño factorial completo de 2 3 , el presente estudio se propuso determinar las condiciones óptimas para desarrollar una película biodegradable, hecha de gelatina con aceite de burití añadido, y caracterizar sus aspectos físicos, mecánicos y antioxidantes. Se pudo constatar que las condiciones óptimas para este proceso incluyen el uso de 2.3% de gelatina de pescado, 30% de aceite de burití y 13.18% de plastificante. Las películas producidas bajo estas condiciones presentan elevada actividad antioxidante (24.77 µmol de TE/g), resistencia mecánica (8.04 MPa) y WVP satisfactoria (0.38 × 10 −10 g.m. m −2 . s −1 . Pa −1 ). Además, la película mostró tener baja solubilidad en el agua, baja humedad y baja actividad en agua, lo cual contribuye a mantener su integridad, sin que se presenten defectos identificables. Al elevarse la concentración de aceite de burití, las películas acusaron propiedades antioxidantes más elevadas. Una reducción de las concentraciones de gelatina y glicerol produjo una permeabilidad más baja al vapor de agua, aumentando la resistencia a la tracción. ARTICLE HISTORY

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“…Many physical phenomena that occur during coating of vertical surfaces, like draining and leveling, are influenced by rheological properties of the filmforming fluid. For this reason, the design of unit operations used in coating processes requires accurate data on the rheological properties of film-forming solutions and dispersions (Peressini et al, 2003). Specifically, in dip-coating technique, the quality of final film thickness was related to the viscosity and the yield stress of the film-forming fluid (Ghorbel et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Rheological Properties of a Commercial Food Glaze Material and Their Effect on the Film Thickness Obtained by Dip Coating

Meza

Peralta

Zorrilla

2015

Anais Do XX Congresso Brasileiro De Engenharia Química

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 Glazing refers to the application of a coating material onto the surface of foods to enhance their shine and appearance. The objective of this work was to analyze the rheological properties of a commercial food glaze material and to study their effect on the film thickness obtained by dip coating. Glazing suspension (83.33% total solids content) was obtained using a commercial powder product. Apparent viscosity was determined (shear rate 0.650 s -1 ) and yield stress was estimated with a creep test (110 Pa during 5 s). Experimental data were analyzed applying the generalized HerschelBulkley model. A comparison between average thickness values obtained by dip coating and using a phenomenological mathematical model was carried out. All determinations were done at 20, 30, 40, and 50 C. Rheological parameters were obtained with satisfactory root mean squared errors. Good agreement between experimental and theoretical film thickness as affected by temperature was obtained.

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Starch–methylcellulose based edible films: rheological properties of film-forming dispersions

Cited by 208 publications

References 23 publications

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Development and optimization of biodegradable fish gelatin composite film added with buriti oil

Rheological Properties of a Commercial Food Glaze Material and Their Effect on the Film Thickness Obtained by Dip Coating

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