Functional properties of gelatin-based films containing Yucca schidigera extract produced via casting, extrusion and blown extrusion processes: A preliminary study

Abstract

a b s t r a c tGelatin-based films containing both Yucca schidigera extract and low concentrations of glycerol (0.25-8.75 g per 100 g protein) were produced by extrusion (EF) and characterized in relation to their mechanical properties and moisture content. The formulations that resulted in either larger or smaller elongation values were used to produce films via both blown extrusion (EBF) and casting (CF) and were characterized with respect to their mechanical properties, water vapor permeability, moisture content, solubility, morphology and infrared spectroscopy. The elongation of the EF films was significantly higher than that of the CF and EBF films. The transversal section possessed a compact, homogeneous structure for all of the films studied. The solubility of the films (36-40%) did not differ significantly between the different processes evaluated. The EBF films demonstrated lower water vapor permeability (0.12 g mm m À2 h À1 kPa À1 ) than the CF and EF films. The infrared spectra did not indicate any strong interactions between the added compounds. Thermoplastic processing of the gelatin films can significantly increase their elongation; however, a more detailed assessment and optimization of the extrusion conditions is necessary, along with the addition of partially hydrophobic compounds, such as surfactants.

Effects of coconut oil concentration as a plasticizer and Yucca schidigera extract as a surfactant in the preparation of extruded corn starch films

“…Values of tensile strength and elongation for extruded films of potato flour plasticized with glycerol and CS plasticized with glycerol and fatty acids were reported to fall in a similar range as those for the extruded films studied here . On the other hand, extruded films of gelatin plasticized with glycerol and with YSE as the surfactant were reported to have a slightly higher percentage of elongation (80% ± 11.7) and tensile strength (38 ± 1.6 MPa) than the films studied here (13.5% ± 0.3, 3.7 ± 0.8 MPa), due to the better interaction of gelatin with YSE with respect to system starch‐YSE.…”

“…After calibration, determinations were made in triplicate, using black ( O = 91.08) and white ( O = 0.49) backgrounds. The percentage of opacity ( O P ) was calculated as reported previously by Andreuccetti et al , where O P = ( O B / O W ) × 100, with O B as the opacity of the film against a black background and O W as the opacity of the film against a white background. Discs with 25 mm diameter were positioned in an analytical balance (Mettler Toledo, Switzerland) and the initial weight registered to calculate the density as reported previously by Rodríguez‐Castellanos et al .…”

“…Its use in the food industry is allowed by the U.S. Food and Drug Administration. Saponins are natural surfactants composed of a sugar chain (hydrophilic) and glycosides or polycyclic terpenes (hydrophobic) . A decrease in the water vapor permeability (WVP) of gelatin‐based films in the presence of the extract (1 g for 100 g of gelatin) was reported by Andreuccetti et al .…”

Rheological properties of concentrated solutions of gelatin in an ionic liquid 1-ethyl-3-methylimidazolium dimethyl phosphate

“…[1][2][3][4][5] Consequently, much attention regarding rheological properties of gelatin has so far been directed toward the gel state. [3][4][5][6][7] Compared to a large number of researches on the gels, there are few rheological studies on gelatin solutions.…”

“…[1][2][3][4][5] Consequently, much attention regarding rheological properties of gelatin has so far been directed toward the gel state. [3][4][5][6][7] Compared to a large number of researches on the gels, there are few rheological studies on gelatin solutions. [2,8,9] As is well known, gelatin is water-soluble, but actually, aqueous solutions of gelatin can be obtained only in low concentrations at high temperatures.…”