Physical assessment of composite biodegradable films manufactured using whey protein isolate, gelatin and sodium alginate

Wang, Lizhe; Auty, Mark A.E.; Kerry, Joe P.

doi:10.1016/j.jfoodeng.2009.07.025

Cited by 121 publications

(65 citation statements)

References 23 publications

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“…In this study, films with lower content of SA showed significantly lower values comparing to the pure collagen films. This was in accordance with the fact that WVP values for blend films produced from protein and polysaccharide mixtures were lower in comparison to the WVP values of those films formed from protein alone [41].…”

Section: Water Vapor Permeability (Wvp)supporting

confidence: 87%

“…Similar results have been reported in the literature for feather keratin and SA blend films [21]. Further, it was discovered that SA could decrease the WVP probably through creating a tortuous pass for crossing water vapor through film, increasing the crystallinity of the biopolymer, or decreasing free hydrophilic groups (OH, NH) in biopolymer matrix [41,42].…”

Section: Water Vapor Permeability (Wvp)supporting

confidence: 86%

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Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Wang

2017

Journal of Food Quality

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In an effort to produce scale-up of edible films, collagen-based films including different amounts of sodium alginate (CS) were prepared by casting method. Films were characterized based on their rheological, thermal, and mechanical properties, water vapor permeability (WVP), and oxygen permeability (OP). The microstructures were also evaluated by scanning electron microscopy (SEM), atomic force microscopy (AFM), and Fourier transform-infrared spectroscopy (FTIR). Furthermore, the addition of sodium alginate effectively improved the viscosity and thermal stability, significantly increased TS, and decreased and WVP ( < 0.05), but with no obvious effect on OP ( > 0.05). SEM and AFM showed homogeneous matrix, with no signs of phase separation in the blends. Overall, films (CS2) produced using collagen (g) : sodium alginate (g) = 10 : 2 showed suitable rheological property (apparent viscosity was 4.87 m Pa s −1 ) and better TS (26.49 Mpa), (64.98%), WVP (1.79 × 10 −10 g⋅cm −1 ⋅s −1 ⋅Pa −1 ), and OP (3.77 × 10 −5 cm 3 ⋅m −2 ⋅d −1 ⋅Pa −1 ).

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Section: Water Vapor Permeability (Wvp)supporting

confidence: 87%

Section: Water Vapor Permeability (Wvp)supporting

confidence: 86%

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Wang

2017

Journal of Food Quality

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“…Pectin films with 30 and 50% of glycerol showed a multi-layer structure in contrary to the film with the highest content of glycerol, 70%, where the structure was porous. Wang et al (2010) noticed a similar dependence for composite films based on whey protein isolate, gelatin, and sodium alginate.…”

Section: Film Microstructurementioning

confidence: 61%

Sorption and wetting properties of pectin edible films

Galus¹,

Turska²,

Lenart³

2012

Czech J. Food Sci.

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Galus S., Turska A., Lenart A. (2012): Sorption and wetting properties of pectin edible films. Czech J. Food Sci., 30: 446-455.The water vapour sorption kinetics and isotherms of pectin films prepared by the casting method were determined. The measurement of water vapour sorption kinetics was conducted using a saturated sodium chloride solution to obtain constant relative humidity of the environment (75.3%). The measurement was carried out at the temperature of 25°C over a 24 h period. The water vapour adsorption rate was the highest in the first hours of the process. The exponential equation fitted well the experimental data of water vapour adsorption with time. Glycerol concentration in the analysed films affected the increasing water vapour adsorption. The water vapour sorption isotherms were analysed using the saturated salt solutions with water activity from 0.113 to 0.901 for 3 months at 25°C. The sorption isotherms curves had a sigmoidal shape for all films. Glycerol content affected water vapour adsorption during 3 months. Peleg's equation was appropriate for the mathematical description of the sorption isotherms. The microstructure of pectin films showed different internal arrangement as a function of the film composition.

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“…Among these, the O 2 sensors based on phosphorescence quenching are the most advanced. They have been demonstrated in a number of studies with MAP foods (Fitzgerald et al, 2001;Papkovsky, Papkovskaia, Smyth, Kerry, & Ogurtsov, 2000;Sandhya, 2010) and in gas permeability testing (Wang, Auty, & Kerry, 2010), operating as portable instruments with disposable, calibration-free sensors, and produced commercially from several vendors. Such systems provide powerful tools for quality control and assessment of MAP products, with the possibility of rapid screening of large number of packs and every pack, and for food research and other applications.…”

Section: Introductionmentioning

confidence: 99%

High throughput quality and safety assessment of packaged green produce using two optical oxygen sensor based systems

et al. 2012

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Physical assessment of composite biodegradable films manufactured using whey protein isolate, gelatin and sodium alginate

Cited by 121 publications

References 23 publications

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Sorption and wetting properties of pectin edible films

High throughput quality and safety assessment of packaged green produce using two optical oxygen sensor based systems

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