Effect of Oxidized Potato Starch on the Physicochemical Properties of Soy Protein Isolate-Based Edible Films

The influence of oxidized starch on the physicochemical properties of cast soy protein isolate films is determined in this study. Films were cast from heated (70 °C for 20 min) alkaline (pH=10) aqueous solutions of 7 % soy protein isolate containing 50 % (by mass) glycerol as a plasticizer and different levels of added oxidized starch (0, 5, 10, 15, and 20 %, by mass). For all types of films, opacity, contact angle, tensile strength, elongation at break, water vapour permeability, measured at 25 °C for four relative humidity differentials (30–53, 30–75, 30–84 and 30–100 %), differential scanning calorimetry and microstructure were determined after conditioning film specimens at 25 °C and 30…

Influence of hydrocolloid nature on the structure and functional properties of emulsified edible films

Abstract To investigate the influence of polymer behaviors on the structure and the functional properties of emulsified films, agar (AG) and cassava starch (CAS) were used as hydrocolloid continuous phases in which hydrogenated vegetable oil (VGB81) was dispersed. Different ratios of hydrophilic/hydrophobic materials (HB/HL) were also used in film formulations to study the evolution of film-emulsion structure. Microscopically observed, VGB–CAS emulsified films exhibit a similar bilayer structure. However, there was just a migration and an aggregation of lipid particles. There was no coalescence which could form a continuous “lipid layer” necessary for an effective barrier. Moreover, they co…

EXTRACTION OF AROMA COMPOUNDS BY PERVAPORATION

INFLUENCE OF PHYSICO-CHEMICAL PROPERTIES OF AROMA COMPOUNDS ON THEIR INTERACTIONS WITH OTHER CONSTITUENTS

Biopolymer interactions affect the functional properties of edible films based on agar, cassava starch and arabinoxylan blends

Abstract Edible films based on the binary combination of agar (AG), cassava starch (CAS) and arabinoxylan (AX) were studied with regard to their microstructure, moisture barrier and mechanical properties. Though the films appear macroscopically homogeneous, electron microscopy observations reveal a phase separation and dispersion, respectively, in AG–CAS and AG–AX blend film structures, whereas the structure of CAS–AX blend films seems homogeneous. In case high moisture (84% and 99% RH), neither the combination of AG and CAS nor the addition of AX into CAS can improve film moisture barrier properties, except at a lower RH (57%). Conversely, water vapor permeability (WVP) of AG based film is…

Moisture barrier, wetting and mechanical properties of shellac/agar or shellac/cassava starch bilayer bio-membrane for food applications

Abstract Edible bilayer membrane composed of agar (AG) or cassava starch (CAS) as a cohesive structural layer and ethanol-cast shellac layer as a moisture barrier are investigated for their potential use in food preservation as bio-packaging film, membrane or coating. Bilayer membranes containing non-plasticized shellac exhibit low water vapor permeability (WVP), from 0.89 to 1.03 × 10 −11  g m −1  s −1  Pa −1 . A high value of contact angle (≈92°) and a low liquid water adsorption rate (26 × 10 −3  μL s −1 ) indicate that these barrier layers have a quite hydrophobic surface. However, the rigid and brittle characteristics of shellac induce a lack of integrity for this layer. It tends to be…