کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
223788 464402 2011 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of surfactants on the functional properties of gelatin-based edible films
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Effect of surfactants on the functional properties of gelatin-based edible films
چکیده انگلیسی

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 (∼90–40 MPa) and moisture contents (∼15%) and less elongation (∼5%) and water vapor permeability values (∼0.22–0.09 g mm m−2 h−1 kPa−1) compared to films containing lecithin. Soluble films (∼20–50%) were obtained when yucca extract was used while lecithin produced low soluble films (<10%). The opacity of the films (∼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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 103, Issue 2, March 2011, Pages 129–136
نویسندگان
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