Effect of surfactants on the functional properties of gelatin-based edible films
Contribuinte(s) |
UNIVERSIDADE DE SÃO PAULO |
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Data(s) |
19/10/2012
19/10/2012
2011
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Resumo |
The aim of this research was to evaluate the plasticizing effect of natural surfactants lecithin or yucca extract from Yucca schidigera on gelatin-based films Films containing yucca extract showed higher tensile strength values (similar to 90-40 MPa) and moisture contents (similar to 15%) and less elongation (similar to 5%) and water vapor permeability values (similar to 0 22-009 g mm m(-2) h(-1) kPa(-1)) compared to films containing lecithin Soluble films (similar to 20-50%) were obtained when yucca extract was used while lecithin produced low soluble films (<10%) The opacity of the films (similar to 14 5-16 2%) was similar for both surfactants and the film surface morphologies were continuous and homogeneous X-ray diffraction indicated that the addition of surfactants produced amorphous films compared to gelatin-based films and FT-Infrared spectroscopy showed no evidence of association between the surfactants and the gelatin The plasticizing effect was not obtained after surfactants addition and casting technique (C) 2010 Elsevier Ltd All rights reserved FAPESP[2006/00481-8] |
Identificador |
JOURNAL OF FOOD ENGINEERING, v.103, n.2, p.129-136, 2011 0260-8774 http://producao.usp.br/handle/BDPI/26798 10.1016/j.jfoodeng.2010.10.007 |
Idioma(s) |
eng |
Publicador |
ELSEVIER SCI LTD |
Relação |
Journal of Food Engineering |
Direitos |
restrictedAccess Copyright ELSEVIER SCI LTD |
Palavras-Chave | #Gelatin edible films #Natural surfactants #Lecithin #Yucca schidigera extract #LEAF GUM FILMS #PHYSICAL-PROPERTIES #BARRIER PROPERTIES #BIOPOLYMER FILMS #COMPOSITE FILMS #WATER-CONTENT #WHEAT GLUTEN #FATTY-ACIDS #PLASTICIZERS #PERMEABILITY #Engineering, Chemical #Food Science & Technology |
Tipo |
article original article publishedVersion |