Influence of surfactants and proteins on the properties of wet edible calcium alginate meat coatings

Abstract

Calcium alginate structures are of interest as replacers for natural casings due to their high availability, biodegradability and low price. The aim of this paper is to study the effect of oil, surfactants and proteins (pea and collagen) on the water transfer, mechanical and microstructural properties of the wet calcium alginate films. The addition of oil and surfactants tended to reduce the water permeance and the weight loss rate, reaching values between those shown by natural and collagen artificial casings. The addition of proteins did not improve the adherence of the films and it decreased the maximum force of the film at puncture test, which was even lower with the presence of the surfactant E475. The TEM micrographs showed that the differences in mechanical properties are mainly related to the differences in the compaction of the microstructure. Wet alginate films with E475 are envisaged as a substitute of natural and collagen artificial casings in the stuffed meat products industry.

Green Coating Polymers in Meat Preservation

“…There is an increased demand in the scientific community for developing biodegradable packaging materials that can reduce the negative impacts identified in conventional polymer packages. Although edible films can have desired intrinsic oxygen barrier [62], tailored moisture [152], and mechanical properties [135], interest to provide additional functionalities by incorporating bioactive antimicrobial agents, such as curcumin, was reported in several studies [153,154]. Bojorges et al [133] prepared alginate films incorporated with turmeric (Curcuma longa L.) by solution casting.…”

Characterisation of beta‐lactoglobulin/sodium alginate dry films

“…1c). A similar result was observed in alginate films in which cottonseed protein hydrolysates were incorporated (Oliveira Filho et al ., 2019), and also with the incorporation of collagen and pea proteins (Comaposada et al ., 2018).…”

“…Sodium alginate (SA) is an anionic hydrophilic polysaccharide principally extracted from seaweeds (Yemenicioğlu et al ., 2020), which is widely used in the food industry as a thickening, gelling and stabilising agent (Qomarudin et al ., 2015). In addition, SA is one of the most commonly used biopolymers as film‐forming material (Soazo et al ., 2015; Báez et al ., 2017; Comaposada et al ., 2018). The application of these films in agriculture, medicine and food packaging fields is being widely investigated (Ma et al ., 2019).…”

Effect of Spirulina (Arthrospira platensis) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogurt

“…The sodium alginate FTIR spectrum showed the characteristic bands at 3419 cm −1 (O-H stretching), 33 1615 and 1416 cm −1 (COO− asymmetric and symmetric stretching), and 1032 cm −1 (C-O-H asymmetric stretching). [34][35][36] WPC spectrum had the main bands at 800-1150 cm −1 corresponding to C-H. The band at 1647 cm −1 was due to amide I.…”