Water vapour permeability of edible bilayer films of wheat gluten and lipids
Various formulations and methods of fabricating edible bilayer films consisting of wheat gluten as a structural layer and a thin lipid layer as a moisture barrier were investigated and examined for water vapour permeability. Solid lipids such as beeswax or paraffin wax deposited in a molten state on...
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| Veröffentlicht in: | International journal of food science & technology 1995-02, Vol.30 (1), p.49-56 |
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| container_title | International journal of food science & technology |
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| creator | Gontard, N Marchesseau, S Cuq, J.L Guilbert, S |
| description | Various formulations and methods of fabricating edible bilayer films consisting of wheat gluten as a structural layer and a thin lipid layer as a moisture barrier were investigated and examined for water vapour permeability. Solid lipids such as beeswax or paraffin wax deposited in a molten state onto the base film were the most effective water vapour barriers. A film consisting of wheat gluten, glycerol and diacetyl tartaric ester of monoglyceride as one layer, and beeswax as the other yielded a water vapour permeability of 0.0048 g mm m-2 mmHg-1 24h-1, which was less than that obtained with low density polyethylene. |
| doi_str_mv | 10.1111/j.1365-2621.1995.tb01945.x |
| format | Article |
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Solid lipids such as beeswax or paraffin wax deposited in a molten state onto the base film were the most effective water vapour barriers. A film consisting of wheat gluten, glycerol and diacetyl tartaric ester of monoglyceride as one layer, and beeswax as the other yielded a water vapour permeability of 0.0048 g mm m-2 mmHg-1 24h-1, which was less than that obtained with low density polyethylene.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.1995.tb01945.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>barriers ; beeswax ; Biological and medical sciences ; carnauba wax ; Chemical and Process Engineering ; Chemical Sciences ; comparisons ; Edible coatings ; Engineering Sciences ; Food industries ; formulations ; Fundamental and applied biological sciences. Psychology ; General aspects ; Handling, storage, packaging, transport ; insect wax ; lard ; lipids ; moisture barrier ; monoacylglycerols ; paraffin wax ; permeability ; permeance waxes ; plant fats and oils ; Polymers ; temperature ; thickness ; water vapor ; wax coatings ; waxes ; wheat gluten</subject><ispartof>International journal of food science & technology, 1995-02, Vol.30 (1), p.49-56</ispartof><rights>1995 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4749-4a446828c542d1110db7055719ea37585f20b184073ccac6cb335e5099df769b3</citedby><cites>FETCH-LOGICAL-c4749-4a446828c542d1110db7055719ea37585f20b184073ccac6cb335e5099df769b3</cites><orcidid>0000-0002-8544-3139 ; 0000-0002-6301-9505 ; 0000-0002-8964-670X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1995.tb01945.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1995.tb01945.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>230,314,780,784,885,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3637160$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.science/hal-02957965$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Gontard, N</creatorcontrib><creatorcontrib>Marchesseau, S</creatorcontrib><creatorcontrib>Cuq, J.L</creatorcontrib><creatorcontrib>Guilbert, S</creatorcontrib><title>Water vapour permeability of edible bilayer films of wheat gluten and lipids</title><title>International journal of food science & technology</title><description>Various formulations and methods of fabricating edible bilayer films consisting of wheat gluten as a structural layer and a thin lipid layer as a moisture barrier were investigated and examined for water vapour permeability. Solid lipids such as beeswax or paraffin wax deposited in a molten state onto the base film were the most effective water vapour barriers. A film consisting of wheat gluten, glycerol and diacetyl tartaric ester of monoglyceride as one layer, and beeswax as the other yielded a water vapour permeability of 0.0048 g mm m-2 mmHg-1 24h-1, which was less than that obtained with low density polyethylene.</description><subject>barriers</subject><subject>beeswax</subject><subject>Biological and medical sciences</subject><subject>carnauba wax</subject><subject>Chemical and Process Engineering</subject><subject>Chemical Sciences</subject><subject>comparisons</subject><subject>Edible coatings</subject><subject>Engineering Sciences</subject><subject>Food industries</subject><subject>formulations</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Handling, storage, packaging, transport</subject><subject>insect wax</subject><subject>lard</subject><subject>lipids</subject><subject>moisture barrier</subject><subject>monoacylglycerols</subject><subject>paraffin wax</subject><subject>permeability</subject><subject>permeance waxes</subject><subject>plant fats and oils</subject><subject>Polymers</subject><subject>temperature</subject><subject>thickness</subject><subject>water vapor</subject><subject>wax coatings</subject><subject>waxes</subject><subject>wheat gluten</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1995</creationdate><recordtype>article</recordtype><recordid>eNqVkF1v0zAYhSMEEmXwG4gQQtpFgh1_1VwgTRPdhsqXxjTEzas3jrO5uE2w06399zhK1XvsC0vHj897fLLsDSUlTev9qqRMiqKSFS2p1qIcakI1F-XuSTY7Xj3NZkQLUghesefZixhXhJCKKT7Llrc42JA_YN9tQ97bsLZYO--Gfd61uW1c7W2eBNwnqnV-HUf98d7ikN_57WA3OW6a3LveNfFl9qxFH-2rw3mS3Sw-_Ty_LJbfLq7Oz5aF4YrrgiPncl7NTcrTpF-QplZECEW1RabEXLQVqemcE8WMQSNNzZiwgmjdtErqmp1kp5PvPXrog1tj2EOHDi7PljBqpNJCaSkeaGLfTWwfur9bGwdYu2is97ix3TZCJclcaqUT-GECTehiDLY9OlMCY9mwgrFRGBuFsWw4lA279PjtYQpGg74NuDEuHh2YZIpKkrCPE_bovN3_xwC4-ry45mPIYjJwcbC7owGGPyBV6g5uv17AYvH7-y-qfsCXxL-e-BY7wLuQMt1cV4QyQkXalLB_czeqMA</recordid><startdate>199502</startdate><enddate>199502</enddate><creator>Gontard, N</creator><creator>Marchesseau, S</creator><creator>Cuq, J.L</creator><creator>Guilbert, S</creator><general>Blackwell Publishing Ltd</general><general>Blackwell Science</general><general>Wiley</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope><scope>1XC</scope><orcidid>https://orcid.org/0000-0002-8544-3139</orcidid><orcidid>https://orcid.org/0000-0002-6301-9505</orcidid><orcidid>https://orcid.org/0000-0002-8964-670X</orcidid></search><sort><creationdate>199502</creationdate><title>Water vapour permeability of edible bilayer films of wheat gluten and lipids</title><author>Gontard, N ; Marchesseau, S ; Cuq, J.L ; Guilbert, S</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4749-4a446828c542d1110db7055719ea37585f20b184073ccac6cb335e5099df769b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1995</creationdate><topic>barriers</topic><topic>beeswax</topic><topic>Biological and medical sciences</topic><topic>carnauba wax</topic><topic>Chemical and Process Engineering</topic><topic>Chemical Sciences</topic><topic>comparisons</topic><topic>Edible coatings</topic><topic>Engineering Sciences</topic><topic>Food industries</topic><topic>formulations</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Handling, storage, packaging, transport</topic><topic>insect wax</topic><topic>lard</topic><topic>lipids</topic><topic>moisture barrier</topic><topic>monoacylglycerols</topic><topic>paraffin wax</topic><topic>permeability</topic><topic>permeance waxes</topic><topic>plant fats and oils</topic><topic>Polymers</topic><topic>temperature</topic><topic>thickness</topic><topic>water vapor</topic><topic>wax coatings</topic><topic>waxes</topic><topic>wheat gluten</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gontard, N</creatorcontrib><creatorcontrib>Marchesseau, S</creatorcontrib><creatorcontrib>Cuq, J.L</creatorcontrib><creatorcontrib>Guilbert, S</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gontard, N</au><au>Marchesseau, S</au><au>Cuq, J.L</au><au>Guilbert, S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Water vapour permeability of edible bilayer films of wheat gluten and lipids</atitle><jtitle>International journal of food science & technology</jtitle><date>1995-02</date><risdate>1995</risdate><volume>30</volume><issue>1</issue><spage>49</spage><epage>56</epage><pages>49-56</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>Various formulations and methods of fabricating edible bilayer films consisting of wheat gluten as a structural layer and a thin lipid layer as a moisture barrier were investigated and examined for water vapour permeability. Solid lipids such as beeswax or paraffin wax deposited in a molten state onto the base film were the most effective water vapour barriers. A film consisting of wheat gluten, glycerol and diacetyl tartaric ester of monoglyceride as one layer, and beeswax as the other yielded a water vapour permeability of 0.0048 g mm m-2 mmHg-1 24h-1, which was less than that obtained with low density polyethylene.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1995.tb01945.x</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0002-8544-3139</orcidid><orcidid>https://orcid.org/0000-0002-6301-9505</orcidid><orcidid>https://orcid.org/0000-0002-8964-670X</orcidid></addata></record> |
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| ispartof | International journal of food science & technology, 1995-02, Vol.30 (1), p.49-56 |
| issn | 0950-5423 1365-2621 |
| language | eng |
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| source | Access via Oxford University Press (Open Access Collection); Access via Wiley Online Library |
| subjects | barriers beeswax Biological and medical sciences carnauba wax Chemical and Process Engineering Chemical Sciences comparisons Edible coatings Engineering Sciences Food industries formulations Fundamental and applied biological sciences. Psychology General aspects Handling, storage, packaging, transport insect wax lard lipids moisture barrier monoacylglycerols paraffin wax permeability permeance waxes plant fats and oils Polymers temperature thickness water vapor wax coatings waxes wheat gluten |
| title | Water vapour permeability of edible bilayer films of wheat gluten and lipids |
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