Emulsion films from tamarind kernel xyloglucan and sesame seed oil by different emulsification techniques

Rodrigues, Delane C.; Cunha, Arcelina Pacheco; Silva, Lorena; Rodrigues, Tigressa H.S.; Gallão, Maria Izabel; Azeredo, Henriette Monteiro Cordeiro de

doi:10.1016/j.foodhyd.2017.10.003

Cited by 42 publications

(23 citation statements)

References 58 publications

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“…Increasing SL2 content resulted on a decreased tensile strength and modulus, and increased elongation at break, indicating a plasticizing effect by SL2 (Figure 6c), as observed by Rodrigues et al 29 for tamarind kernel xyloglucan with sesame seed oil, and by Nur Fatin Nazurah & Nur Hanani 51 for carrageenan films with oils. Probably, the gradual increase in the amount of SL2 promoted the increase of amorphous regions by filling the interstitial spaces among starch macromolecules, thus significantly reducing the network restructuring through hydrogen bonding 34,52 .…”

Section: Characterization Of Filmssupporting

confidence: 71%

“…Therefore, the incorporation of additives capable of improving these properties have been investigated 22,[24][25][26][27][28] . For instance, formulations based on starch/lipid blends have been studied extensively, generating improvements on the mechanical and barrier properties of films 24,29 . However, lipid-containing films have some disadvantages in the control of film properties, such as: low lipid melting temperature, strong effect of emulsion droplet size distribution, phase separation and strong oxidation tendency over long periods 25 .…”

Section: Introductionmentioning

confidence: 99%

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Effect of Starch Laurate Addition on the Properties of Mango Kernel Starch Films

et al. 2021

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In this work, starch obtained from mango kernel seeds was applied in the preparation of films in combination with its hydrophobic derivatives. Chemical modification of starch was carried out at two different concentrations of vinyl laurate, in dimethyl sulfoxide, under basic catalysis. The degrees of substitution of the starch laurates were 2.4 and 0.3, respectively. None of the products formed films when dispersed in water. However, blends of starch/starch laurate (degree of substitution = 0.3) formed films after microfluidization of their aqueous suspensions. The blends with up to 15% wt of starch laurate (degree of substitution = 0.3) resulted in films of higher elongation at break, higher opacity and lower tensile strength and elastic modulus. The microfluidization of biopolymer suspensions was crucial to obtain films with lower water vapor permeability. X-ray diffraction results corroborated to the mechanical properties of the films, showing that the incorporation of starch laurate reduced the starch films crystallinity.

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Section: Characterization Of Filmssupporting

confidence: 71%

Section: Introductionmentioning

confidence: 99%

Effect of Starch Laurate Addition on the Properties of Mango Kernel Starch Films

et al. 2021

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“…On the other hand, the formation of an interconnecting lipid network within the film matrix creates a tortuous pathway through the film for the water molecules. Therefore, the final effects of the essential oil on WVP depend on the dominant mechanism (Han et al., 2018; Rodrigues et al., 2018).…”

Section: Resultsmentioning

confidence: 99%

The effect of Macro and Nano‐emulsions of cinnamon essential oil on the properties of edible active films

Fattahi

Ghanbarzadeh

Dehghannya

et al. 2020

Food Science & Nutrition

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Over the last few years, the tendency to use biodegradable polymers in food packaging has grown due to increased awareness regarding ecological and environmental problems and contamination of natural resources caused by nondegradable petrochemical-based polymers (Al-Tayyar et al., 2020; da Silva Filipini et al., 2020). Considering this, two types of biodegradable polymers have been investigated: edible and nonedible biopolymers. Carbohydrates and proteins or their combination with lipids are usually used for producing edible biopolymers (Noshirvani, Ghanbarzadeh, Gardrat,

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“…At oil addition, the change in transparency was related to the distribution of oil droplets and affected the light scattering according to a different refractive index of the continuous phase of the film network (Mohsenabadi et al, 2018;Rodrigues et al, 2018). The high concentration of oil and large oil droplets addition resulted in less transparency by increasing the non-miscible phase, the concentration of the dispersed phase, lowering the light scattering intensity, and decreasing transmittance (Rodrigues et al, 2018;Song et al, 2018). Moreover, in the same sugar type, the results of the film blended with coconut oil had lower transparency than that of blended with canola oil.…”

Section: Film Transparencymentioning

confidence: 99%

Effect of rice starch film blended with sugar (trehalose/allose) and oil (canola oil/coconut oil) on the physical properties and their interaction (Part II)

Ploypetchara

Gohtani

2021

J. Food Process. Preserv.

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The effects of blending sugars and oils on the physical properties and interaction characteristics of rice starch film were studied by 3% (w/w) rice starch blended with sugar (trehalose or allose) 10 or 30% (w/w of starch weight) and oil (canola or coconut) 10% or 30% (w/w of starch weight). The transparency, moisture content, and morphology of the films changed with sugar and oil blending. The intensity crystallization of the film increased at the V-type peak in the films blended with high oil concentration but the relative crystallinity might be inhibited by high sugar concentration. The relationship of the film blended with sugar and oil, and the type of oil correlated with the area under the peak of OH proton, or CH proton on the preparation day and after 28 days of storage. Moreover, the interaction characteristics could have relative to relative crystallinity and moisture content of the film. Practical applicationsStarch edible/biodegradable film properties improved with the blending of trehalose, allose, canola oil, and coconut oil as plasticizers. The interaction characteristics of the film depended on the combination of sugar and oil, which important additives to improving the characteristic of the casting film process and changed the properties after storage. The film of blending with trehalose, allose, canola oil, and coconut oil could be applied as edible/ biodegradable packaging for a food product.

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Emulsion films from tamarind kernel xyloglucan and sesame seed oil by different emulsification techniques

Cited by 42 publications

References 58 publications

Effect of Starch Laurate Addition on the Properties of Mango Kernel Starch Films

Effect of Starch Laurate Addition on the Properties of Mango Kernel Starch Films

The effect of Macro and Nano‐emulsions of cinnamon essential oil on the properties of edible active films

Effect of rice starch film blended with sugar (trehalose/allose) and oil (canola oil/coconut oil) on the physical properties and their interaction (Part II)

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