Interface and aroma barrier properties of iota-carrageenan emulsion–based films used for encapsulation of active food compounds

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

“…This is an indication that better dispersion and stabilization of the emulsion droplets was effected, which prevented the droplets from rising to the dispersion surface and decreasing, thus, surface hydrophilicity. The above findings are in agreement with those reported by several investigators (Hambleton, Fabra, Debeaufort, Dury-Brun, & Voilley, 2009;Pereda, Amica, & Marcovich, 2012;Pereda et al, 2010). These workers reported that oil droplet incorporation into caseinate films may bring about a significant increase in the contact angle value of both the underside and the upperside of the film.…”

Sodium caseinate films containing linseed oil resin as oily modifier

“…Typically, higher measured contact angles result in a reduced potential interaction of the fluid with the film (Meiron and Saguy, 2007). In particular, when using water or another polar solvent, contact angle will increase with increasing surface hydrophobicity (Hambleton, Fabra, Debeaufort, Dury-Brun, & Voilley, 2009;Pereda et al, 2010;Zia, Zuber, Mahboob, Sultana, & Sultana, 2010). Taking into account that one of the main objectives of this study was to reduce the hydrophilic character of protein films by the incorporation of a lipid modifier, ethylene glycol, a bipolar liquid (Ma, Tang, Yang, & Yin, 2013) evaluate the ability of the edible films to resist liquids of moderate polarity.…”

Nanoparticles and whiskers-based chitosan films for Cr complexation

“…Moreover, contact angle method is a simple way to determine the superficial hydrophilicity of films since when using water or another polar solvent, contact angle will increase with increasing surface hydrophobicity (Hambleton et al 2009;Pereda et al 2010;Zia et al 2010).…”