Development and characterization of edible chitosan/olive oil emulsion films

Pereda, Mariana; Amica, Guillermina; Marcovich, Norma Esther

doi:10.1016/j.carbpol.2011.09.019

Cited by 251 publications

(182 citation statements)

References 49 publications

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“…Tensile strength indicates the maximum tensile stress that the film can sustain, elongation at breaking point is the maximum change in length of a test specimen before breaking, and the Young's modulus is a measure of the stiffness of the film [21] . The mechanical properties of chitosan film are shown in Table 2.…”

Section: Mechanical Propertiesmentioning

confidence: 99%

“…The stability of chitosan films can be achieved by adding surfactants but also by emulsification with rotor-stator homogenizer (> 20,000 rpm) [19][20][21] , or even less vigorously (13,500 rpm) [22] . The small concentration of chitosan in oil emulsions also helps to maintain the stability of the emulsion.…”

Section: Introductionmentioning

confidence: 99%

“…The small concentration of chitosan in oil emulsions also helps to maintain the stability of the emulsion. Usually, this concentration ranges from 0.1 to 1% [19][20][21] , but it can reach values up to 3% [22] . Therefore, in this work, we decided to work with concentrations between 0.1 and 1% and agitation (24,000 rpm).…”

Section: Introductionmentioning

confidence: 99%

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The effect of andiroba oil and chitosan concentration on the physical properties of chitosan emulsion film

et al. 2016

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SbstractChitosan film is used as a dressing to heal burns. The physical and biological properties of the film can be modified by the addition of phytotherapic compounds. This work used the casting -solvent evaporation technique to prepare chitosan film containing andiroba oil (Carapa guianensis) which has anti-inflammatory, antibiotic, and healing properties. The objective of this study was to determine the effect of the concentrations of chitosan and andiroba oil on the physical properties of chitosan films. The emulsion films were evaluated concerning the mechanical properties and fluid handling capacity. Additionally, scanning electron microscopy and thermal analysis were performed. The results showed that the barrier and mechanical properties were affected by the addition of andiroba oil, and these may be modulated as a function of the concentration of oil added to the film. The thermal analysis showed no evidence of chemical interactions between the oil and chitosan.

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Section: Mechanical Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The effect of andiroba oil and chitosan concentration on the physical properties of chitosan emulsion film

et al. 2016

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“…Samples were scanned from 400 to 800 nm in a Genesys 10 spectrophotometer (Thermo Fisher Scientific, Waltham), reporting film opacity as the area under the curve divided by average film thickness (Pereda et al, 2012). Film thickness was determined as the average of at least 5 random locations measure employing a Mitutoyo IP 65 digital micrometer (Mitutoyo, Kanagawa).…”

Section: Opacity and Water Vapor Permeabilitymentioning

confidence: 99%

“…Opacity values were significantly (P<0.05) higher for control samples, and more translucent films were those containing locust bean gum ( Table 1). Opacity of emulsified oil containing films were higher than for no-emulsified oil samples, since the transparency of the film matrix was affected by the droplets dispersion, concomitantly restricting light transmission throughout the film, since the dispersed non-miscible phase promoted opacity as a function of differences in phases' refractive index and dispersed phase particle size (Pereda et al, 2012). Films transparency was determined by the absorption spectrum in the visible range, and lower opacity is related to lower absorption curve value (Zaritzky, 2011).…”

Section: Opacity and Water Vapor Permeabilitymentioning

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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Nanocellulose‐Based Polymer Nanocomposites: An Introduction

Thakur

Raghavan

2014

Nanocellulose Polymer Nanocomposites

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Development and characterization of edible chitosan/olive oil emulsion films

Cited by 251 publications

References 49 publications

The effect of andiroba oil and chitosan concentration on the physical properties of chitosan emulsion film

The effect of andiroba oil and chitosan concentration on the physical properties of chitosan emulsion film

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

Nanocellulose‐Based Polymer Nanocomposites: An Introduction

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