Study of the retention and release of n-hexanal incorporated into soy protein isolate–lipid composite films

Study of the release of limonene present in chitosan films enriched with bergamot oil in food simulants

“…Nevertheless, the losses of BO oil were slightly lower, which is associated with the minor losses of the less volatile constituents of the oil. Monedero et al (2010) also reported important aroma losses during film formation. In fact, more than 50% of n-hexanal incorporated in soy protein isolate-lipid films were lost.…”

Design of Bioinspired Emulsified Composite European Eel Gelatin and Protein Isolate-Based Food Packaging Film: Thermal, Microstructural, Mechanical, and Biological Features

“…In addition, the nature of incorporated lipids affects the permeability of some compounds in the emulsified films. Monedero et al [39] stated that the apparent diffusion coefficient in whey protein films containing beeswax is lower than in the films containing oleic acid. Thus, the more the lipid is solid, such as waxes, the more the diffusion in the film will be limited.…”

Retention of trans-anethole by single and double layered films based on gelatine

“…In order to determine the retention of trans-anethole from both single and double layered films, 0.25 g of the dried film was dispersed in 2 mL of hexane (Monedero et al, 2010) for 24 or 48 h in order to achieve the best extraction scheme of the aroma compound. For the quantification of the aroma compound, 1 mL of the hexane phase was injected onto a gas chromatograph.…”