6533b825fe1ef96bd1282a35

RESEARCH PRODUCT

Edible Arabinoxylan-Based Films. 1. Effects of Lipid Type on Water Vapor Permeability, Film Structure, and Other Physical Characteristics

Andrée VoilleyFrédéric DebeaufortClaudine PérovalDenis Despré

subject

Chemical PhenomenaPolymersSurface PropertiesPalmitic AcidPalm OilZea maysPermeabilityContact anglechemistry.chemical_compoundArabinoxylanPlant OilsOrganic chemistryTrioleinParticle SizeChemistry PhysicalChemistryFood PackagingWaterGeneral ChemistryLow-density polyethyleneOleic acidChemical engineeringEmulsionFood TechnologyEmulsionsXylansParticle sizeLipid particleGeneral Agricultural and Biological SciencesTrioleinOleic Acid

description

Arabinoxylans (AX) are natural fibers extracted from maize bran, an industrial byproduct. To promote this polymer as a food ingredient, development of edible coatings and films had been proposed. Indeed, composite arabinoxylan-based films were prepared by emulsifying a fat: palmitic acid, oleic acid, triolein, or a hydrogenated palm oil (OK35). Lipid effects on water vapor permeability (WVP), surface hydrophobicity (contact angles), lipid particle size, and mechanical properties were investigated. Results showed that OK35-AX emulsion films had the lowest WVP. Emulsified films presented a bimodal particle size distribution; however, the smallest particle mean diameter (0.54 microm) was observed in OK35-AX emulsion films. Contact angles of water comparable to those observed for LDPE films (>90 degrees ) are measured on the OK35-AX film surface. Finally, only triolein-AX emulsion films had elongation higher than films without lipid. These results suggest that OK35 enhances functional properties of AX-based films and should be retained for further research.

yearjournalcountryeditionlanguage
2002-06-27Journal of Agricultural and Food Chemistry
https://doi.org/10.1021/jf0116449