Impact of melting point of palm oil on mechanical and water barrier properties of gelatin-palm oil emulsion film

Xiao, Jing; Wang, Wenhang; Wang, Kun; Liu, Yaowei; Liu, Anjun; Zhang, Shaojing; Zhao, Yaofeng

doi:10.1016/j.foodhyd.2016.03.042

Cited by 62 publications

(31 citation statements)

References 43 publications

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“…The stronger mobility could lead to more coalescence while the larger particle sizes could cause more flocculation. A similar result was declared by the study of emulsions prepared with different palm oils of melting points (Xiao et al., ). For the 20% of oleogel, creaming was the underlying reason for the destabilization of emulsion because of the solid state of lipid at room temperature.…”

Section: Resultssupporting

confidence: 83%

“…Every diluted emulsion's absorbance was calculated at the 600 mm wavelength using a Genesys 10S UV/Vis spectrophotometer (Thermo Scientific, USA). ESI and EAI were calculated using the following equations (Xiao et al., ):

ESI false(% false) = \frac{A t}{A_{0}} \times 100

where A t is the absorbance at time of 0.25, 0.5, 1, 2, 4, 7, 18, 24, 48 hr; A 0 is the absorbance at time zero.

E A I false(m^{2} / g false) = \frac{2 \times 2.303 \times A_{0} \times D F}{C \times l \times (1 - ϕ)}

where l is the cuvette's (m) path length, A 0 is the absorbance at time zero, φ is oleogel's component fraction, DF is the dilution factor (100), and C represents the gelatin concentration in aqueous phase (g/m 3 ).…”

Section: Methodsmentioning

confidence: 99%

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An Attempt of Using β‐Sitosterol‐Corn Oil Oleogels to Improve Water Barrier Properties of Gelatin Film

Xiao

Zhang

Wang

et al. 2019

Journal of Food Science

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Oleogel with tailored viscoelasticity is a great interest for food structuring, while its potential benefits for edible film performance are not clear. In this study, β‐sitosterol (0, 5, 10, 15, and 20 wt%)‐corn oil oleogel was developed and used in the formation of gelatin‐based films. Importantly, adding oleogel significantly decreased water vapor permeability of the gelatin films, however, it had little negative influence on film strength. In addition, the results of this study demonstrated that increasing the sitosterol in oleogels led to an increasing number of ordered crystals formed in the oleogel, which contributed to compact and smooth surface of the film. Moreover, the incorporation of oleogel also caused some changes in molecule conformation and film barrier property. Therefore, the superior mechanical performance and moisture resistance properties of the film were obtained when 15% β‐sitosterol was used to prepare oleogel. Practical Application Corn oil oleogels β‐sitosterol was incorporated with gelatin to prepare the gelatin film aiming to improve the water resistance of the films for its variety of practical production. The enhanced vapor permeability and accepted strength of the emulsion film indicated the potential application of it with a variety of edible packaging forms, such as films, pouch and sachet in medium and high humid condition.

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Section: Resultssupporting

confidence: 83%

ESI false(% false) = \frac{A t}{A_{0}} \times 100

where A t is the absorbance at time of 0.25, 0.5, 1, 2, 4, 7, 18, 24, 48 hr; A 0 is the absorbance at time zero.

E A I false(m^{2} / g false) = \frac{2 \times 2.303 \times A_{0} \times D F}{C \times l \times (1 - ϕ)}

Section: Methodsmentioning

confidence: 99%

An Attempt of Using β‐Sitosterol‐Corn Oil Oleogels to Improve Water Barrier Properties of Gelatin Film

Xiao

Zhang

Wang

et al. 2019

Journal of Food Science

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“…In general, films showed an improvement in WVP properties with increasing palm oil concentration, obtaining values of WVP of 24.52 ± 0.51 for the control and 6.37 ± 0.30 × 10 −11 g·m −1 ·s −1 ·Pa −1 for 1000 g·kg −1 for the films added with palm oil. As a conclusion, from these studies it could be suggested that oils added into a gelatin matrix could act as hydrophobic and nonpolar substances, increasing hydrophobicity with a decrease in the permeation of moisture through the films [65].…”

Section: Other Agentsmentioning

confidence: 79%

“…for the films added with palm oil. As a conclusion, from these studies it could be suggested that oils added into a gelatin matrix could act as hydrophobic and nonpolar substances, increasing hydrophobicity with a decrease in the permeation of moisture through the films [65]. Oils have also been used to enhance the structural and mechanical properties of gelatin.…”

Section: Other Agentsmentioning

confidence: 91%

“…A decrease in WVP from 5.610 ± 0.068 to 4.194 ± 0.044 × 10 −10 g·m −1 ·Pa −1 ·s −1 when 20% of oil was incorporated was obtained. Xiao et al reported the development of new bio-films by the casting technique based on the addition of palm oil at different degrees (8 • , 18 • , 24 • , 33 • and 44 • ) with a significant reduction in WVP at 36 wt % of gelatin content compared to the control gelatin film [65]. In particular, the lowest WVP value was achieved for the film containing the palm oil with 24 • (2.19 ± 0.07 × 10 −11 g·m −1 ·s −1 ·Pa −1 ) in contrast to the control (1.55 ± 0.05 × 10 −11 g·m −1 ·s −1 ·Pa −1 ).…”

Section: Other Agentsmentioning

confidence: 99%

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Gelatin-Based Films and Coatings for Food Packaging Applications

et al. 2016

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This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries because of its technological and functional properties. Nowadays, a very wide range of components are available to be included as additives to improve its properties, as well as its applications and future potential. Antimicrobials, antioxidants and other agents are detailed due to the fact that an increasing awareness among consumers regarding healthy lifestyle has promoted research into novel techniques and additives to prolong the shelf life of food products. Thanks to its ability to improve global food quality, gelatin has been particularly considered in food preservation of meat and fish products, among others.

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Demineralized whey–gelatin composite films: Effects of composition on film formation, mechanical, and physical properties

Jesus

Baldasso

Marcílio

et al. 2020

J of Applied Polymer Sci

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In this study, the objective was to prepare and characterize films with different concentrations of demineralized whey (3–10%) and gelatin (1–3%) containing glycerol (10–70%) as a plasticizer and chitosan or nanochitosan as an additive. Mechanical properties, thickness, grammage, opacity, moisture content, water, and ethanol solubilities of the obtained films were determined. The formation of films without glycerol and gelatin was not possible. A higher gelatin concentration led to more desirable mechanical properties. Thickness, grammage, opacity, and moisture content remained almost constant after increasing gelatin concentration. Heightening glycerol concentrations raised water and ethanol solubility. Despite presenting high water solubility, the films showed low ethanol solubility. The formulation containing whey (3%), glycerol (20%), gelatin (3%), and chitosan (0.1%) resulted in the highest performing film concerning physical and mechanical aspects. Through Fourier transform infrared spectroscopy analysis, it was possible to observe the displacement and the frequency reduction of the band near 3,300 cm−1, revealing different protein interactions. It indicates that hydrogen bonds occur between the amino group and OH of the protein molecules reducing film hydrophilicity. Contact angle measurements also showed a less hydrophilic character. The films present the potential to prolong the shelf life of food, such as dairy products.

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Impact of melting point of palm oil on mechanical and water barrier properties of gelatin-palm oil emulsion film

Cited by 62 publications

References 43 publications

An Attempt of Using β‐Sitosterol‐Corn Oil Oleogels to Improve Water Barrier Properties of Gelatin Film

An Attempt of Using β‐Sitosterol‐Corn Oil Oleogels to Improve Water Barrier Properties of Gelatin Film

Gelatin-Based Films and Coatings for Food Packaging Applications

Demineralized whey–gelatin composite films: Effects of composition on film formation, mechanical, and physical properties

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