کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1987163 1540280 2011 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Characterization of edible emulsified films with low affinity to water based on kefiran and oleic acid
موضوعات مرتبط
علوم زیستی و بیوفناوری بیوشیمی، ژنتیک و زیست شناسی مولکولی زیست شیمی
پیش نمایش صفحه اول مقاله
Characterization of edible emulsified films with low affinity to water based on kefiran and oleic acid
چکیده انگلیسی

New edible composite films based on kefiran and oleic acid (OA) at the ratio of 15, 25, and 35% (w/w) were prepared using emulsification with the aim of improving their water vapour barrier and mechanical properties. Film-forming solutions were characterized in terms of rheological properties and particle-size distribution. The impact of the incorporation of OA into the film matrix was studied by investigating the physical, mechanical, and thermal properties of the films. The water vapour permeability (WVP) of the emulsified films was reduced by approximately 33% by adding OA. The mechanical properties of kefiran films were also affected by adding OA: tensile strength was diminished, and elongation increased considerably. Differential scanning calorimetry showed that the glass transition temperature (Tg) of the kefiran film was −16 °C and was not considerably affected by adding OA. Therefore, OA could be incorporated into these films for some food-technology applications that need a low affinity toward water.


► The water vapour permeability of the kefiran films was reduced by adding oleic acid.
► The glass transition temperature of the kefiran films was not affected by adding oleic acid.
► Rheological properties and particle-size distribution of the kefiran films were investigated.
► Oleic acid could be incorporated into kefiran films to reduce affinity to water.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Biological Macromolecules - Volume 49, Issue 3, 1 October 2011, Pages 378–384
نویسندگان
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