Effect of drying temperature and beeswax content on physical properties of whey protein emulsion films

Effect of addition of nanoclay, beeswax, tween-80 and glycerol on physicochemical properties of guar gum films

“…Furthermore, beeswax is absolutely water resistant compared to GG matrix which could have resulted in lower WVTR. Similar results indicating reduced WVTR on addition of beeswax was also obtained in earlier studies on whey protein (Soazo et al, 2011) and pea starch (Han et al, 2006) films. Surprisingly, further increase in beeswax concentration resulted in increase in WVTR.…”

“…Tensile strength decreased from 86 MPa at a beeswax concentration of 0.63% to 35 MPa when beeswax was increased to 1.88%, while concentrations of others additives were at their respective center point as previously described. Soazo et al (2011) also reported that addition of beeswax significantly reduces tensile strength of whey protein emulsion films. Navarro-Tarazaga et al (2008) had earlier explained that the negative effect of beeswax addition in hydroxypropyl methylcellulose (HPMC) films was caused by the disruption of the HPMC continuous matrix, thus, resulting in the development of a heterogeneous film structure and a consequent decrease in tensile strength.…”

“…Lipid and waxes are other important additives for reducing WVTR because of their hydrophobic components. Beeswax has been successfully used by several authors to reduce the water vapor permeability of biodegradable films (Soazo et al, 2011;Monedero et al, 2009). Incorporation of wax to form either bilayer or emulsion films has been reported (Debeaufort et al, 1993).…”

Effect of drying conditions and plasticizer type on some physical and mechanical properties of amaranth flour films

“…In the final stage of the process, the film-forming suspension of the polymer is dried on an appropriate support. In the literature, several researchers reported on the influence of drying conditions on the mechanical and barrier properties of alginate, gelatin, whey protein, chitosan, soy protein, amylose, and amylopectin films (Alcantara, Rumsey, & Krochta, 1998;Da Silva, Bierhalz, & Kieckbush, 2012;Denavi et al, 2009;Fernández-Pan, Ziani, Pedroza-Islas, & Maté, 2010;Jangchud & Chinnan, 1999;Mayachiew & Devahastin, 2008;Menegalli, Sobral, Roques, & Laurent, 1999;Rindlav-Wetsling, Standing, Hermansson, & Gatenholm, 1998;Soazo, Rubiolo, & Verdini, 2011;Stading, Rindlav-Westling, & Gatenholm, 2001;Thakhiew, Devahastin, & Soponronnarit, 2010). In the case of starch films, the drying conditions bring about changes in crystallinity and mechanical properties as a function of the amylose and amylopectin contents.…”

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

“…Changes in puncture resistance are due to the disruption of the biopolymer continuous matrix provoking a heterogeneous structure (Soazo et al, 2011). Nonetheless, in edible films containing blends of various biopolymers, as polysaccharides, proteins and/or lipids, there is a developed cooperative functionality taking advantage of each constitutive biopolymer, where a gum which may impart structural cohesion and serve as a structural matrix; a protein which may give rise to a very tight structure by inter-or intra-molecular folding; or a lipid that adds a hydro-repulsive character (Wu et al, 2002).…”