Water Vapor Permeability of Edible Bilayer Films

Abstract

Edible fdms composed of a water soluble, carbohydrate layer (hydroxypropyl methylcellulose) and various kinds of lipid layers were tested for resistance to water vapor permeability. Films were tested at 25°C and a relative humidity differential of 85%. Films containing solid lipids, such as beeswax, paraffin, hydrogenated palm oil or stearic acid yielded permeabilities of 0.2 g * mil * day-l * mmHg-l or less which is a smaller value than that for low density polyethylene.

Application of Edible Coatings on Meats, Poultry and Seafoods: A Review

“…In a recent study by Balasubramaniam et al (94) meat balls prepared from ground chicken breast and coated with HPMC absorbed up to 33.7% less fat and retained up to 16.4% more moisture than uncoated controls during deep-fat frying (175°C) in peanut oil. Within the last 12 years, considerable research has been devoted to development and property evaluation of bicomponent films and coatings from nonionic cellulose ethers and lipids, first by Dr O. R. Fennema and his colleagues at the University of Wisconsin (95)(96)(97)(98)(99) and later by several other researchers (100-109). Such films combined the good mechanical, oxygen barrier, and oil barrier properties of cellulose ethers with the good moisture barrier properties of lipids.…”

Edible Bilayer Films from Zein and Grain Sorghum Wax or Carnauba Wax

“…Examples include beeswax-and paraffin wax-coated pectinate films (41), beeswax-and paraffin wax-coated hydroxypropylmethyl cellulose films (42), beeswax-coated methylcellulose films (43), and paraffin wax-coated methylcellulose films (44,45). In addition to the coating (laminating) technique, the emulsion technique (direct incorporation into film-forming solutions) has been used to prepare protein/wax or polysaccharide/wax films (20,21,26,42,44). However, the coating technique yielded films with better moisture-barrier properties than the emulsion technique (41,44).…”

Characterization of whey protein emulsion films

“…Incorporation of hydrophobic compound, such as fatty acids, monoglycerides and waxes, to a film solution to reduce the water vapor permeability of protein films has been studied. The efficiency of the barrier properties of films depends on the polarity and uniform distribution of lipid particles in the protein *To whom correspondence should be addressed matrix (Kamper and Fennema, 1984;Debeaufort et al, 1993).…”