کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
605037 1454434 2014 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Structural, morphological and thermal behaviour characterisations of fish gelatin film incorporated with basil and citronella essential oils as affected by surfactants
ترجمه فارسی عنوان
خصوصیات ساختاری، مورفولوژیکی و حرارتی رفتار ژلاتین ماهی حاوی اسانس های اساسی ریحان و سیب زمینی تحت تاثیر سورفکتانت ها
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
چکیده انگلیسی


• Distribution of essential oil droplets in film was governed by surfactants.
• Types of surfactants directly affected structure, morphology and thermal properties of film.
• Gelatin/essential oil films prepared with soy lecithin were homogeneous and stable.

Structural, morphological and thermal properties of fish skin gelatin films incorporated with basil and citronella essential oils at a ratio of 1:1 (w/w), as influenced by different surfactants (Tween-20, Tween-80 and soy lecithin at 25% based on essential oil), were characterised. Smoother surface and more homogeneous oil distribution was observed via SEM in films containing both basil and citronella essential oils when soy lecithin was used as surfactant. Essential oil containing gelatin films exhibited bi-layer morphology when Tween-80 was used as surfactant. FTIR results suggested the decreased protein–protein interaction in the matrix of gelatin film when essential oils were incorporated, depending on type of surfactants used. Films added with both essential oils had lower glass-transition and degradation temperatures than the control films, indicating a poorer protein–protein interaction in film network. Therefore, both essential oils and surfactants had the impact on molecular structure and thermal properties of resulting films.

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ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 41, December 2014, Pages 33–43
نویسندگان
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