Solution and Film Properties of Sodium Caseinate/Glycerol and Sodium Caseinate/Polyethylene Glycol Edible Coating Systems

Siew, Diana C. W.; Heilmann, Carola; Easteal, and Allan J.; Cooney, Ralph P.

doi:10.1021/jf9806311

Cited by 92 publications

(54 citation statements)

References 30 publications

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“…With a ratio of 4:1, slightly thinner (0.085 mm) NaCas/Gly films reportedly possessed TS ~ 17-27 MPa and D ~ 10.5% [29], also in normal conditions, which is more similar to the values obtained in this work.…”

Section: Open Testssupporting

confidence: 88%

Application of Humidity-Controlled Dynamic Mechanical Analysis (DMA-RH) to Moisture-Sensitive Edible Casein Films for Use in Food Packaging

Bonnaillie

Tomasula

2015

Polymers

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Abstract:Protein-based and other hydrophilic thin films are promising materials for the manufacture of edible food packaging and other food and non-food applications. Calcium caseinate (CaCas) films are highly hygroscopic and physical characterization under broad environmental conditions is critical to application development and film optimization. A new technology, humidity-controlled dynamic mechanical analysis (DMA-RH) was explored to characterize CaCas/glycerol films (3:1 ratio) during isohume temperature (T) ramps and steps, and isothermal RH ramps and steps, to determine their mechanical and moisture-sorption properties during extensive T and RH variations. When RH and/or T increased, CaCas/Gly films became strongly plasticized and underwent several primary and secondary humidity-dependent transition temperatures (or transition humidities); the CaCas/Gly network hypothetically rearranged itself to adapt to the increased water-content and heat-induced molecular mobility. Between 5-40 °C and 20%-61% RH, moisture-sorption was rapid and proportional to humidity between transition points and accelerated greatly during transitions. CaCas/Gly films seemed unsuitable for storage or utilization in warm/humid conditions as they lost their mechanical integrity around Tm ~ 40 °C at 50% RH and Tm decreased greatly with increased RH. However, below Tm, both moisture-and heat-induced structural changes in the films were fully reversible and casein films may withstand a variety of moderate abuse conditions. OPEN ACCESSPolymers 2015, 7 92

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Section: Open Testssupporting

confidence: 88%

Application of Humidity-Controlled Dynamic Mechanical Analysis (DMA-RH) to Moisture-Sensitive Edible Casein Films for Use in Food Packaging

Bonnaillie

Tomasula

2015

Polymers

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“…Gelatin possesses a relatively disorganized structure, but it can renature during the gelling and film-forming process, partially reacquiring the collagen triple helix structure, a protein with a high degree of organization (Achet and He, 1995). According to Siew et al (1999), the increase in chain organization likely optimizes molecular packing, resulting in films with desirable mechanical and barrier properties.…”

Section: Mechanical Properties Of Csg Film Cross-linked With Tgmentioning

confidence: 99%

Characterization of Edible Film Fabricated with Channel Catfish Ictalurus punctatus Gelatin by Cross-Linking with Transglutaminase

Oh¹

2012

Fisheries and aquatic sciences

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The objectives of this research were to improve the film-forming properties of Channel Catfish Ictalurus punctatus skin gelatin (CSG) by cross-linking with transglutaminase (TG), determine and optimize the TG reaction time, and characterize the mechanical and barrier properties of CSG edible film. Cross-linking of CSG was performed by TG for 0, 10, 20, 30, and 40 min at 50°C, and the reaction was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The color and mechanical and barrier properties of edible films fabricated with CSG cross-linked with TG were characterized. Gelatin yields from the extraction ranged from 18.2% to 23.3%. SDS-PAGE exhibited dark bands at 120 and 250 kDa, indicating successful TG-mediated cross-linking. The color of CSG film was not affected by TG cross-linking. The tensile strength of CSG films cross-linked with TG decreased from 42.59 to 21.73 MPa and the percent elongation increased from 42.92% to 76.96% as reaction times increased from 0 to 40 min. There was no significant difference in water vapor permeability of CSG films.

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“…The possible explanation for this phenomenon is as more amount of plasticizer is inserted into the protein matrix the protein -weaker plasticizer bonds replace protein bonds. This results in an increase in the intermolecular spacing (Siew et al, 1999). In PEG plasticized β-Lg films phenomenal increases in permeability at high plasticizer concentrations can be attributed to the loss of cohesiveness in the film network due to increase in the number of plasticizer -plasticizer associations Previous studies have shown that PEG is an excellent plasticizer of polymers.…”

Section: Matrix Mobility In Maltitol / β-Lg Filmsmentioning

confidence: 99%

“…The presence of certain diluents tends to relax the high-energy regions thereby allowing rearrangement of the polymer chains and resulting in densification of the glass. Siew et al (1999) reviewed that antiplasticization has been hypothesized to involve a combination of several factors. These include a possible reduction in free volume of the polymeric system, polymer-diluent interactions which create steric hindrance and decrease segmental mobility.…”

Section: Influence Of Maltose -Maltitol Mixtures On the β-Lg Matrixmentioning

confidence: 99%

Molecular mobility and oxygen permeability in amorphous β-lactoglobulin films

Sundaresan

Ludescher

2008

Food Hydrocolloids

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OF THE DISSERTATIONOur overall objective is to understand how molecular mobility modulates diffusion rates and thus chemical reactivity in films made from amorphous β-lactoglobulin. The phosphorescence emission spectra and lifetimes of the triplet probe erythrosin B embedded in the β-Lg films provide measures of the modes, rates, and distribution of molecular mobility in the film, providing the molecular detail necessary to connect food quality and stability to molecular structure and mobility. The mobility contours generated from this research provided us with information about the onset temperature and level of molecular mobility required to support permeability of atmospheric oxygen. In β-Lgbased binary matrices, sugars (sucrose, trehalose, maltose), plasticizers (glycerol, sorbitol, maltitol and PEG-400), fatty acids (palmitic acid, caprylic acid) and protein (BSA) were selected to investigate how variations in composition influence the molecular mobility and oxygen permeability in amorphous β-Lg matrix. Further more complicated β-Lg -based ternary matrices (maltose and maltitol) and (PEG and sucrose) were generated inorder to gain a deeper understanding of edible films.iii In pure β-Lg films there was linear correlation between molecular mobility and oxygen permeability. Various additives showed different results with respect to mobility and permeability. The addition of sucrose, maltose, maltitol and trehalose greatly reduced the mobility and the permeability of the β-Lg matrix. Glycerol exhibited an antiplasticization effect and showed decreased mobility at a molar ratio of 1:1 glycerol/ β-Lg.PEG greatly enhanced the permeability of β-Lg matrix. Fatty acids palmitic acid and caprylic acid had a rigidification effect on the matrix with no change in permeability. We were able to detect dynamic synergies in β-Lg maltose and maltitol mixtures, whereby these sugar-polyol mixtures at equal ratios anti-plasticized the β-Lg matrix and at unequal ratios plasticized the matrix. The tertiary matrix comprising of β-Lg, PEG 400and sucrose brought about a substantial reduction in the permeability. A better understanding of the mobility in these complex matrices will help improve the effectiveness of β-Lg in barrier applications in real food systems.

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Solution and Film Properties of Sodium Caseinate/Glycerol and Sodium Caseinate/Polyethylene Glycol Edible Coating Systems

Cited by 92 publications

References 30 publications

Application of Humidity-Controlled Dynamic Mechanical Analysis (DMA-RH) to Moisture-Sensitive Edible Casein Films for Use in Food Packaging

Application of Humidity-Controlled Dynamic Mechanical Analysis (DMA-RH) to Moisture-Sensitive Edible Casein Films for Use in Food Packaging

Characterization of Edible Film Fabricated with Channel Catfish Ictalurus punctatus Gelatin by Cross-Linking with Transglutaminase

Molecular mobility and oxygen permeability in amorphous β-lactoglobulin films

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