An Edible Film of Lipids and Cellulose Ethers: Performance in a Model Frozen‐Food System

Abstract

An edible, lipid-cellulose ether composite film was fabricated and tested as a barrier to internal moisture migration in a bicomponent food product stored under abusive conditions of frozen storage (-6.7"C for 9 wk). The product consisted of bread and a tomato-based sauce; the film was situated at the interface of the two components. The film effectively retarded migration of moisture from the sauce to the bread during storage. As a consequence, desirable sensory properties that were related to stabilization of moisture gradients, as measured following cooking, were maintained significantly better (P < 0.05) in the presence of the film than they were in its absence.

Mechanical properties and water vapor permeability of thin film from corn hull arabinoxylan

“…Advantages of many polysaccharide films may be more in the area of gas exchange rather than retardation of water loss. 1 In the future, a coating may reduce the need for energyintensive refrigeration and costly controlled atmosphere storage. 4 …”

“…[1][2][3][4][5][6][7][8] One useful polysaccharide group for film formation is arabinoxylans, which can be made into films of high strength and lubricity with the addition of plasticizers. 9 Arabinoxylans, a class of hemicellulose, occur in a wide variety of cereal crops.…”

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

“…Também estão relacionados ao volume livre (grau de espaço intersticial entre moléculas do polímero), à densidade e ao grau de compactação das cadeias [16] . Amidos em geral apresentam maior densidade, grau de compactação e menores espaços vazios entre as cadeias [29] . A fração de amilopectina é de aproximadamente 82% em fécula de batata [30] e, isso confere alguma resistência à penetração da água, o que justifica o índice de intumescimento mais lento que a celulose bacteriana.…”

Starch-based coatings: effect on refrigerated strawberry (Fragaria ananassa) quality

“…There are several reviews on the formulation technology and application of edible Ðlms (Guilbert 1986(Guilbert , 1988Kester and Fennema 1986 ;Guilbert and Biquet 1989 ;Krochta 1991Krochta , 1992.…”