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

Abstract

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.

Recent Developments in Edible Films and Coatings for Fruits and Vegetables

“…Edible films and coatings of gellan gum and aloe vera blends have been designed for active food packaging [187]. Moreover, edible films of gellan gum integrated into proteins exhibited excellent mechanical properties and barrier performance [188].…”

Pomegranate peel polyphenols as an antioxidant additive for the development and characterization of a new active pectin edible film

“…The ingredients used in the production of edible films or coatings are an important factor in their manufacture; these must be food grade certified by the Food and Drug Administration (FDA) as generally recognized as safe (GRAS). Ingredients are grouped into three groups, which are as follows: (1) Hydrocolloids, which include proteins (Olivas & Barbosa‐Cánovas, 2009; Zaritzky, 2010) like gelatin (Peña‐Rodriguez et al, 2014), whey protein (Henriques et al, 2016), collagen or egg albumin and polysaccharides such as gums (Téllez‐Rangel et al, 2018), starch (Sánchez‐González et al, 2014), chitosan (Wang et al, 2017), and pectin (Erginkaya et al, 2014); (2) Lipids due to their hydrophobic nature, including candelilla wax (Aguirre‐Joya et al, 2019), carnauba and bee wax (Zhang et al, 2018), and essential oils (Avila‐Sosa et al, 2016); and (3) Combinations of hydrocolloids and lipids, which is known as composite films or coatings. Plasticizers including glycerol and sorbitol are often used to enhance the mechanical properties of coatings.…”