Lipid hydrophobicity and physical state effects on the properties of bilayer edible films
Abstract Edible bilayer films based on methylcellulose, used as the film-forming substance, and lipid mixtures, as barriers against moisture transfers, were prepared. The thickness of the lipid layer had little influence on film mechanical properties, regardless of the nature and the solid content of the fat layer. Mechanical resistance was mainly attributed to the methylcellulose matrix. The water vapor transfer rate (WVTR) decreased substantially when film thickness increased up to 100 μm. Upwards, transfer seemed to be independent of thickness. The WVTR was 1.5 up to 2.5 higher for triglyceride lipid layers than alkane lipid layers. Also, WVTR increased by a factor of 25–75 when the liqu…
Lipid hydrophobicity, physical state and distribution effects on the properties of emulsion-based edible films
Abstract Addition of lipids to polysaccharide-based films is necessary to improve water vapor barrier properties but it leads to a decrease of mechanical properties. Model emulsified edible films mainly composed of methylcellulose (film-forming substance) and lipid mixtures (moisture barrier) were prepared. The effect of the physicochemical characteristics of the lipid phase (hydrophobicity and physical state) and of its distribution within the methylcellulose-matrix on the mechanical and water vapor barrier film properties was investigated. The nature of the lipid phase had little influence on mechanical properties of emulsified films, but had a substantial effect on the water vapor barrie…
Edible films and coatings: tomorrow's packagings: a review.
(1998). Edible Films and Coatings: Tomorrow's Packagings: A Review. Critical Reviews in Food Science and Nutrition: Vol. 38, No. 4, pp. 299-313.