Hydrophobic films and their efficiency against moisture transfer.  2.  Influence of the physical state

Martín-Polo, M. O.; Voilley, Andrée; Blond, G.; Colas, Bruno; Mesnier, M.; Floquet, N.

doi:10.1021/jf00015a010

Cited by 67 publications

(31 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This great resistance of wax coatings is related either to their hydrophobic character (absence or low level of polar groups) or to their molecular organization (waxes present a tight orthorhombic crystalline arrangement that is perpendicular to the direction of the gas flow). This structure explains why pure n-alkanes, with a parallel to the flow arrangement, are less efficient as water-vapor barriers (26).…”

Section: Lipids In Edible Filmsmentioning

confidence: 98%

“…Many authors (22,26,(30)(31)(32)(33) observed that edible waxes are significantly more resistant to water-vapor migration than most other lipid or nonlipid films. This great resistance of wax coatings is related either to their hydrophobic character (absence or low level of polar groups) or to their molecular organization (waxes present a tight orthorhombic crystalline arrangement that is perpendicular to the direction of the gas flow).…”

Section: Lipids In Edible Filmsmentioning

confidence: 99%

“…The transition temperature from a tightly packed crystal (lamellar and cubic), or even the relatively loosely packed hexagonal chain state, to a more liquid state determines the physical characteristics of the lipid. The physical state of lipids and the shape and orientation of their crystals influence the moisture-barrier efficiency of edible films (26,27).…”

mentioning

confidence: 99%

See 2 more Smart Citations

Lipids and biopackaging

Callegarin

Gallo

Debeaufort

et al. 1997

J Americ Oil Chem Soc

110

View full text Add to dashboard Cite

Packaging is important to preserve food quality. It is a barrier to water vapor, gas, aroma, and solute migration between the food and the environment. With the recent increase in ecological consciousness, research has turned toward finding biodegradable materials. The different kinds of biopackaging are discussed with special focus on edible films. The aim of this review is to focus on the influence of lipids used in edible films, mainly for their efficiency as water-vapor barriers. The structure, degree of saturation, chainlength, physical state, shape and dimension of crystals, and distribution of lipids into the film influence the functional properties of the film. In general, the performance of edible films is lower than that of synthetic films, but their main advantage is to be easily, fully, and rapidly biodegradable. FIG. 2. Representation of interface water-oil: (A) electronic repulsion; (B) steric repulsion. FIG. 3. Schematic illustration of the structure of arabinogalactan-protein complex at the oil-water interface. Adapted from Phillips and Williams (Reference 25).

show abstract

Section: Lipids In Edible Filmsmentioning

confidence: 98%

Section: Lipids In Edible Filmsmentioning

confidence: 99%

See 1 more Smart Citation

Lipids and biopackaging

Callegarin

Gallo

Debeaufort

et al. 1997

J Americ Oil Chem Soc

110

View full text Add to dashboard Cite

show abstract

“…Water vapour permeability (WVP) measurements were carried out gravimetrically at 25°C according to Martin-Polo et al, 32 using, however, saturated Mg(NO 3 ) 2 (RH $ 53%) or NaCl (RH $ 75%) solutions as internal relative humidity environments of glass cells (cylindrical con®guration allowing an effective ®lm diameter of 4.2 cm) which were placed in an external environment of 100% RH; the air gap between the ®lm and the surface of the saturated salt solution was kept constant at 1.0 cm. Film thickness was measured at ®ve locations on each specimen, one at the centre and four around the perimeter, with a hand-held micrometer, and the mean value was used for WVP calculation.…”

Section: Water Vapour Permeability Testmentioning

confidence: 99%

Physicochemical properties and application of pullulan edible films and coatings in fruit preservation

et al. 2001

View full text Add to dashboard Cite

The effects of water, sorbitol and a sucrose fatty acid ester (SE) on the water sorption behaviour and thermal and mechanical properties of pullulan-based edible ®lms as well as the physiological responses of fruit coated with pullulan have been studied. Incorporation of sorbitol or SE in pullulan ®lms resulted in lower equilibrium moisture contents at low to intermediate water activities (a w ), but much higher moisture contents at a w > 0.75; estimates of monolayer values (within 4.1± 5.9 gH 2 O kg À1 solids) were given by application of the Brunauer±Emmett±Teller (BET) and Guggenheim±Anderson±DeBoer (GAB) models. A single glass±rubber transition (T g ), attributed to the polysaccharide component, was detected by calorimetry and dynamic mechanical thermal analysis (DMTA) at a sorbitol level of 15±30% DM. With both tests the strong plasticising action of water and polyol was evident in the thermal curves, and the T g vs moisture content data were successfully ®tted to the Gordon±Taylor empirical model. Multifrequency DMTA measurements provided estimates for the apparent activation energy of the glass transition in the range of Ä 300±488 kJ mol À1. With largedeformation mechanical testing, large decreases in Young's moduli (tensile and three-point bend tests) were observed as a result of water-and/or polyol-mediated glass-to-rubber transition of the polymeric ®lms. In the moisture content range of 2±8%, increases in¯exural modulus (E) and maximum stress (s max ) with small increases in moisture content were found for ®lms made of pullulan or pullulan mixed with 15% DM sorbitol; a strong softening effect was observed when the water content exceeded this range. Addition of sorbitol increased the water vapour transmission rate of the ®lms, whereas addition of SE had the opposite effect. Application of a pullulan/sorbitol/SE coating on strawberries resulted in large changes in internal fruit atmosphere composition which were bene®cial for extending the shelf-life of this fruit; the coated fruit showed much higher levels of CO 2 , a large reduction in internal O 2 , better ®rmness and colour retention and a reduced rate of weight loss. In contrast, similar studies on whole kiwifruits showed increased levels of internal ethylene, which caused acceleration of fruit ripening during storage.

show abstract

“…Los lípidos en estado sólido proporcionan mayor resistencia a la difusión del vapor de agua que en estado líquido (Kamper y Fennema, 1984a;Martín-Polo et al, 1992a). Esto se puede explicar en términos de solubilidad relativa del vapor de agua en la fase líquida o sólida y también se puede relacionar con la organización molecular de los lípidos.…”

Section: Efecto Del Lípidounclassified

Efecto de la composición de recubrimientos comestibles a base de hidroxipropilmetilcelulosa y cera de abeja en la calidad de ciruelas, naranjas y mandarinas.

Tarazaga¹,

Llanos²

View full text Add to dashboard Cite

AgradecimientosQuiero agradecer a todas las personas e instituciones el apoyo ofrecido a lo largo de mi formación doctoral.A la Dra. Mª Bernardita Pérez, mi Directora de tesis, por enseñarme durante estos cuatro años, por su dedicación.A la Dra. Amparo Chiralt, por colaborar como Tutora de tesis.Al Ministerio de Ciencia y Tecnología, por la beca predoctoral concedida y a las empresas 'Brillocera' y 'Dow Chemical', por los materiales proporcionados.A la Dra. Anne Plotto, al Dr. Robert Hagenmaier y al Dr. John Krochta, por compartir conmigo sus conocimientos, por sus consejos.A Alicia, Cristina, Clara, Adriana y Silvia, mis compañeras, y a todos los miembros del Departamento de Postcosecha del I.V.I.A., por compartir conmigo el día a día, gracias por vuestro apoyo y por el ánimo que me habéis dado a lo largo de todo este tiempo.A Pablo Lemos y Víctor Real, gracias por ayudarme siempre.A l@s alumn@s en prácticas que colaboraron en las experiencias realizadas en esta tesis.Y, sobre todo, gracias a José, Olga, Natalia, Migue y a mis padres, por arroparme. ResumenLas características sensoriales, nutricionales y microbiológicas que determinan la calidad y vida útil de las frutas se ven alteradas durante la etapa postcosecha. La aplicación de recubrimientos en la superficie de las mismas permite reducir su pérdida de calidad, prolongando su periodo de vida útil. En los últimos años, el creciente interés de consumidores y productores por productos saludables, así como por preservar el medio ambiente, ha impulsado el desarrollo de recubrimientos formados a partir de componentes naturales comestibles y biodegradables. Sin embargo, a pesar del potencial estos recubrimientos prolongando la vida útil de las frutas en poscosecha, son pocas las aplicaciones industriales desarrolladas. La investigación para el desarrollo de estos recubrimientos cobra, por tanto, importancia y puede contribuir a su implantación en la industria postcosecha.El objetivo de esta tesis fue estudiar el efecto de la composición de recubrimientos comestibles compuestos de hidroxipropilmetilcelulosa (HPMC), cera de abeja (CA), ácido graso (AG) y plastificante en la calidad postcosecha de ciruelas 'Angeleno', naranjas 'Valencia' y mandarinas 'Clemenules' y 'Ortanique', con el fin de desarrollar recubrimientos respetuosos con el medio ambiente e inocuos para la salud, que ralenticen el deterioro postcosecha de estos frutos, y no comprometan su calidad organoléptica.La aplicación de los recubrimientos estudiados permitió reducir la pérdida de calidad postcosecha de las ciruelas 'Angeleno', reduciendo la deshidratación, el ablandamiento y la incidencia de desórdenes fisiológicos que afectan a la pulpa de esta variedad de ciruela. En mandarinas 'Clemenules' y 'Ortanique' los recubrimientos redujeron la deshidratación, la pérdida de firmeza y la incidencia de desórdenes fisiológicos, pero no mejoraron sustancialmente la calidad postcosecha de las naranjas 'Valencia'. Los factores de composición estudiados afectaron tanto a las propiedades barrera de los recubri...

show abstract

Hydrophobic films and their efficiency against moisture transfer. 2. Influence of the physical state

Cited by 67 publications

References 14 publications

Lipids and biopackaging

Lipids and biopackaging

Physicochemical properties and application of pullulan edible films and coatings in fruit preservation

Efecto de la composición de recubrimientos comestibles a base de hidroxipropilmetilcelulosa y cera de abeja en la calidad de ciruelas, naranjas y mandarinas.

Contact Info

Product

Resources

About