Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate based films containing oleic and stearic acids

Fabra, María José; Pérez-Masiá, Rocío; Talens, Pau; Chiralt, Amparo

doi:10.1016/j.foodhyd.2010.10.008

Cited by 106 publications

(82 citation statements)

References 12 publications

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“…An increase in Op of films after the incorporation of solid fat, including wax, has been reported by different authors 25,26,27,28 . Due to their physical state, the solid particles of lipids cause a lack of morphological homogeneity in the films emulsions, and thus causing visible light scattering through the films, resulting in their opacity 29 .…”

Section: Optical Propertiesmentioning

confidence: 56%

Effect of the Addition of Carnauba Wax on Physicochemical Properties of Chitosan Films

et al. 2017

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Films and edible coatings of natural polymers have been proposed as an attractive alternative for conventional plastic packaging because of their excellent biodegradability and biocompatibility. However, natural polymers, like chitosan, are hydrophilic and present poor water barrier properties. The addition of wax or other hydrophobic substances decreases water permeability of natural polymers but can increases their opacity.The objective of this work was to produce biofilms based on chitosan and different concentrations of carnauba wax and analyze their optical and barrier properties. The films were obtained by dissolving chitosan in acetic acid. Carnauba wax was incorporated into filmforming solutions at0, 15, 30, 40 and 50% (w/w). The opacity increased with higher concentrations of wax, the film with 50% of wax showed the highest value with an increase of 10.5% compared to the control film. The water vapor permeability decreased from 2.73 g.mm/kPa.m 2 .h (0% of wax) to 0.77 g.mm/h.kPa.m 2 (40% of wax). The solubility decreased to about 60% over the control films, and the contact angle increased from 53º to 83º, in film with 0 and 50% of wax, respectively.

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Section: Optical Propertiesmentioning

confidence: 56%

Effect of the Addition of Carnauba Wax on Physicochemical Properties of Chitosan Films

et al. 2017

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“…The presence of oil droplets at the film surface was attributed to the relatively low physical stability against aggregation and creaming of oil droplets with a relatively large mean size. In another study Fabra et al (2011) reported that the surface appearance of sodium caseinate films incorporating oleic acid was improved considerably when the dispersion was subjected to intensive emulsification. However, in spite of the resulting low mean volume-surface diameters, some surface irregularities were still apparent, attributed to droplet aggregation and creaming.…”

Section: Characteristics Of Film Surfacementioning

confidence: 99%

“…A number of studies have been published on the incorporation of hydrophobic substances into the biopolymer film matrix, such as vegetable oils (Pereda, Aranguren, & Marcovich, 2010), essential oils (Zinoviadou, Koutsoumanis, & Biliaderis, 2009), or waxes (Perez-Gago & Krochta, 2001), to bring about a decrease in film water vapor permeability (WVP). However, the application of homogenization to the initial biopolymereoil mixture is required, to obtain a uniform droplet distribution with small-sized droplets so as to increase the tortuosity factor and improve the water barrier performance of the film (Debeaufort, Martinpolo, & Voilley, 1993;Fabra, Perez-Masia, Talens, & Chiralt, 2011;McHugh & Krochta, 1994a;Perez-Gago & Krochta, 2001;Vargas, Perdones, Chiralt, Chafer, & Gonzalez-Martinez, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…Oil bodies incorporation into proteinbased edible films has not been studied up to now. Sodium caseinate was selected for this investigation since its film-forming ability has been well established, either on its own (Schou et al, 2005), or in combination with polysaccharides (Kristo & Biliaderis, 2006;Pereda, Aranguren, & Marcovich, 2008) and with hydrophobic compounds (Fabra et al, 2011;Pereda et al, 2010). The protein, in general, produces flavorless, tasteless and flexible films.…”

Section: Introductionmentioning

confidence: 99%

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Preparation and characterization of composite sodium caseinate edible films incorporating naturally emulsified oil bodies

2013

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“…Due to the protein/lipid net structure and the formation of the lipid layer, the absorption and dissolution of water vapor on the film surface and its expansion inside the film will be reduced, leading to a reduction in the WVP. 33,35 As the amount of lipid substance added increases, the uniformity of the film emulsion will decrease, and the discontinuity of the lipid inside the film will result in an increased WVP. When the La content is greater than 0.20 g g -1 SPI, it will be difficult to remove the film and there will be cracks on film surface.…”

Section: Characterization Of Polymers' Performance By Tg Relationshipsmentioning

confidence: 99%

Combination of Propylene Glycol Alginate and Lauric Acid on Water Retention and Mechanical Properties of Soy Protein Isolate-Based Films

Liu¹,

Pan²,

Liao³

et al. 2017

J. Braz. Chem. Soc.

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The water sorption, water barrier properties and mechanical behavior of soy protein isolate (SPI) based films combined with propylene glycol alginate (PGA) and lauric acid (La) via a direct-or co-dried blending process were investigated. Higher water retention ability and a single glass transition temperature (Tg) were found when the PGA was added to form different ternary co-dried blending films by a co-drying process, indicating their compatibility. Tg was reduced in the case of higher relative humidity and incorporation of La. The response surface methodology (RSM) indicated that the effect of La content was highly significant (p < 0.05) for the water retention ability and mechanical properties, and the proposed models calculated for the tensile strength and elongation at break showed a good fit. The results revealed the importance of the interactions among lipids, protein and polysaccharide in composite films which also provided evidence for modeling film behavior.Keywords: co-dried blending film, glass transition temperature, water retention ability, mechanical properties, response surface methodology IntroductionConsiderable research interest in edible films derived from renewable sources (proteins, carbohydrates and lipids) or their combinations has been developed over the past two decades. Such films made from whey and soy proteins, corn zein, wheat gluten, and gelatin may be used as food coatings or stand-alone film wraps to retard unwanted mass transfer in food products. [1][2][3][4] They may also improve the recyclability of some packaging applications by reducing the need for complicated multilayer structures.Proteins and polysaccharides or their complexes are good film-forming materials, but the improvement of their water-barrier properties requires the extra addition of lipids, which can result in many types of new multicomponent edible films. In multi-component edible films, the addition of a lipid component will result in a significant increase in the film water-barrier properties, and affect the mechanical and oxygen-barrier properties. 5 Generally speaking, the atmospheric relative humidity surrounding the films influence lipid component less than hydrophilic component. The equilibrium moisture content has a much more obvious effect on the plasticization function, the barrier and mechanical performance of the hydrophilic film system. 6 Film equilibrium moisture is closely related to the environmental relative humidity (RH). The hydrophilic properties of protein and polysaccharides will result in the sensitivity of protein/polysaccharide-based edible films to environmental RH, and thus their film-forming performance varies. 6,7 However, different film-forming processes, film matrices, and addition proportions result in different effects on the properties of edible films, especially their mechanical and barrier properties. [8][9][10] Gas and water permeability of composite films consisting of protein-polysaccharide (soluble starch, modified starch, or chitosan), and plasticizer (water, sugars, or...

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Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate based films containing oleic and stearic acids

Cited by 106 publications

References 12 publications

Effect of the Addition of Carnauba Wax on Physicochemical Properties of Chitosan Films

Effect of the Addition of Carnauba Wax on Physicochemical Properties of Chitosan Films

Preparation and characterization of composite sodium caseinate edible films incorporating naturally emulsified oil bodies

Combination of Propylene Glycol Alginate and Lauric Acid on Water Retention and Mechanical Properties of Soy Protein Isolate-Based Films

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