Characterization and microstructure of films made from mucilage of Salvia hispanica and whey protein concentrate
► Characterization and microstructure of films made from mucilage of chia were studied. ► Mucilage from chia and whey protein were successfully used to produce films. ► Films formed showed good mechanical properties and low water vapor permeability. ► Using this hydrocolloid is an option to improve...
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| Veröffentlicht in: | Journal of food engineering 2012-08, Vol.111 (3), p.511-518 |
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| creator | Muñoz, L.A. Aguilera, J.M. Rodriguez-Turienzo, L. Cobos, A. Diaz, O. |
| description | ► Characterization and microstructure of films made from mucilage of chia were studied. ► Mucilage from chia and whey protein were successfully used to produce films. ► Films formed showed good mechanical properties and low water vapor permeability. ► Using this hydrocolloid is an option to improve some properties of hydrophilic films.
Microstructural, physical and functional properties of thin films (90–110μm) made from blends of the mucilage of Salvia hispanica (MC) and whey protein concentrate (WPC) were studied. Two proportions of MC:WPC were used (1:3; 1:4) at pH 7 and 10 in distilled water using glycerol as plasticizer. The effects of MC:WPC ratio and pH on colour, solubility, water vapor permeability, mechanical properties and microstructure were investigated. Transmission and scanning electron microscopy were used to investigate the microstructure of aggregates and films. Films produced at pH 10 and MC:WPC ratio of 1:3 has superior mechanical properties than the other films, with higher resistance and flexibility. Also, films produced at pH 10 demonstrated better water vapour barrier (0.620±0.08gmm/kPahm2) than films at pH 7. The pH and higher proportion of polysaccharide had a positive influence on mechanical and barrier properties achieving the highest value at pH 10 and higher proportion of polysaccharide. |
| doi_str_mv | 10.1016/j.jfoodeng.2012.02.031 |
| format | Article |
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Microstructural, physical and functional properties of thin films (90–110μm) made from blends of the mucilage of Salvia hispanica (MC) and whey protein concentrate (WPC) were studied. Two proportions of MC:WPC were used (1:3; 1:4) at pH 7 and 10 in distilled water using glycerol as plasticizer. The effects of MC:WPC ratio and pH on colour, solubility, water vapor permeability, mechanical properties and microstructure were investigated. Transmission and scanning electron microscopy were used to investigate the microstructure of aggregates and films. Films produced at pH 10 and MC:WPC ratio of 1:3 has superior mechanical properties than the other films, with higher resistance and flexibility. Also, films produced at pH 10 demonstrated better water vapour barrier (0.620±0.08gmm/kPahm2) than films at pH 7. The pH and higher proportion of polysaccharide had a positive influence on mechanical and barrier properties achieving the highest value at pH 10 and higher proportion of polysaccharide.</description><identifier>ISSN: 0260-8774</identifier><identifier>EISSN: 1873-5770</identifier><identifier>DOI: 10.1016/j.jfoodeng.2012.02.031</identifier><identifier>CODEN: JFOEDH</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Aggregates ; Barriers ; Biological and medical sciences ; Blends ; Chia ; Edible films ; Food engineering ; Food industries ; Fundamental and applied biological sciences. Psychology ; General aspects ; Handling, storage, packaging, transport ; Mechanical properties ; Microstructure ; Polysaccharides ; Proteins ; Salvia hispanica ; Whey</subject><ispartof>Journal of food engineering, 2012-08, Vol.111 (3), p.511-518</ispartof><rights>2012 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c375t-4f93c621eea5f1287e4634644fffd2e5cd4b576514bb1fa15856fcd386a231f73</citedby><cites>FETCH-LOGICAL-c375t-4f93c621eea5f1287e4634644fffd2e5cd4b576514bb1fa15856fcd386a231f73</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.jfoodeng.2012.02.031$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25811725$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Muñoz, L.A.</creatorcontrib><creatorcontrib>Aguilera, J.M.</creatorcontrib><creatorcontrib>Rodriguez-Turienzo, L.</creatorcontrib><creatorcontrib>Cobos, A.</creatorcontrib><creatorcontrib>Diaz, O.</creatorcontrib><title>Characterization and microstructure of films made from mucilage of Salvia hispanica and whey protein concentrate</title><title>Journal of food engineering</title><description>► Characterization and microstructure of films made from mucilage of chia were studied. ► Mucilage from chia and whey protein were successfully used to produce films. ► Films formed showed good mechanical properties and low water vapor permeability. ► Using this hydrocolloid is an option to improve some properties of hydrophilic films.
Microstructural, physical and functional properties of thin films (90–110μm) made from blends of the mucilage of Salvia hispanica (MC) and whey protein concentrate (WPC) were studied. Two proportions of MC:WPC were used (1:3; 1:4) at pH 7 and 10 in distilled water using glycerol as plasticizer. The effects of MC:WPC ratio and pH on colour, solubility, water vapor permeability, mechanical properties and microstructure were investigated. Transmission and scanning electron microscopy were used to investigate the microstructure of aggregates and films. Films produced at pH 10 and MC:WPC ratio of 1:3 has superior mechanical properties than the other films, with higher resistance and flexibility. Also, films produced at pH 10 demonstrated better water vapour barrier (0.620±0.08gmm/kPahm2) than films at pH 7. The pH and higher proportion of polysaccharide had a positive influence on mechanical and barrier properties achieving the highest value at pH 10 and higher proportion of polysaccharide.</description><subject>Aggregates</subject><subject>Barriers</subject><subject>Biological and medical sciences</subject><subject>Blends</subject><subject>Chia</subject><subject>Edible films</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Handling, storage, packaging, transport</subject><subject>Mechanical properties</subject><subject>Microstructure</subject><subject>Polysaccharides</subject><subject>Proteins</subject><subject>Salvia hispanica</subject><subject>Whey</subject><issn>0260-8774</issn><issn>1873-5770</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><recordid>eNqFkE9vEzEQxS0EEqHtV6h8QeKywX_W9uYGiiggVeJAOVsT77hxtGsH21tUPj1OU7gijTSH-b2ZeY-Qa87WnHH9_rA--JRGjPdrwbhYs1aSvyArPhjZKWPYS7JiQrNuMKZ_Td6UcmCMKSbEihy3e8jgKubwG2pIkUIc6RxcTqXmxdUlI02e-jDNhc4wIvU5zXReXJjg_mn2HaaHAHQfyhFicPC04tceH-kxp4ohUpeiw1gzVLwkrzxMBa-e-wX5cfPpbvulu_32-ev2423npFG16_1GOi04IijPxWCw17LXfe-9HwUqN_Y7ZbTi_W7HPXA1KO3dKAcNQnJv5AV5d97bfvi5YKl2DsXhNEHEtBTLm_0NG9hGN1Sf0ZPpktHbYw4z5McG2VPE9mD_RmxPEVvWSvImfPt8A4qDyWeILpR_aqEGzo1Qjftw5rAZfgiYbXEBWyRjyOiqHVP436k_hGeXWw</recordid><startdate>20120801</startdate><enddate>20120801</enddate><creator>Muñoz, L.A.</creator><creator>Aguilera, J.M.</creator><creator>Rodriguez-Turienzo, L.</creator><creator>Cobos, A.</creator><creator>Diaz, O.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>20120801</creationdate><title>Characterization and microstructure of films made from mucilage of Salvia hispanica and whey protein concentrate</title><author>Muñoz, L.A. ; Aguilera, J.M. ; Rodriguez-Turienzo, L. ; Cobos, A. ; Diaz, O.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c375t-4f93c621eea5f1287e4634644fffd2e5cd4b576514bb1fa15856fcd386a231f73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Aggregates</topic><topic>Barriers</topic><topic>Biological and medical sciences</topic><topic>Blends</topic><topic>Chia</topic><topic>Edible films</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Handling, storage, packaging, transport</topic><topic>Mechanical properties</topic><topic>Microstructure</topic><topic>Polysaccharides</topic><topic>Proteins</topic><topic>Salvia hispanica</topic><topic>Whey</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Muñoz, L.A.</creatorcontrib><creatorcontrib>Aguilera, J.M.</creatorcontrib><creatorcontrib>Rodriguez-Turienzo, L.</creatorcontrib><creatorcontrib>Cobos, A.</creatorcontrib><creatorcontrib>Diaz, O.</creatorcontrib><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><jtitle>Journal of food engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Muñoz, L.A.</au><au>Aguilera, J.M.</au><au>Rodriguez-Turienzo, L.</au><au>Cobos, A.</au><au>Diaz, O.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characterization and microstructure of films made from mucilage of Salvia hispanica and whey protein concentrate</atitle><jtitle>Journal of food engineering</jtitle><date>2012-08-01</date><risdate>2012</risdate><volume>111</volume><issue>3</issue><spage>511</spage><epage>518</epage><pages>511-518</pages><issn>0260-8774</issn><eissn>1873-5770</eissn><coden>JFOEDH</coden><abstract>► Characterization and microstructure of films made from mucilage of chia were studied. ► Mucilage from chia and whey protein were successfully used to produce films. ► Films formed showed good mechanical properties and low water vapor permeability. ► Using this hydrocolloid is an option to improve some properties of hydrophilic films.
Microstructural, physical and functional properties of thin films (90–110μm) made from blends of the mucilage of Salvia hispanica (MC) and whey protein concentrate (WPC) were studied. Two proportions of MC:WPC were used (1:3; 1:4) at pH 7 and 10 in distilled water using glycerol as plasticizer. The effects of MC:WPC ratio and pH on colour, solubility, water vapor permeability, mechanical properties and microstructure were investigated. Transmission and scanning electron microscopy were used to investigate the microstructure of aggregates and films. Films produced at pH 10 and MC:WPC ratio of 1:3 has superior mechanical properties than the other films, with higher resistance and flexibility. Also, films produced at pH 10 demonstrated better water vapour barrier (0.620±0.08gmm/kPahm2) than films at pH 7. The pH and higher proportion of polysaccharide had a positive influence on mechanical and barrier properties achieving the highest value at pH 10 and higher proportion of polysaccharide.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.jfoodeng.2012.02.031</doi><tpages>8</tpages></addata></record> |
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| source | ScienceDirect Journals (5 years ago - present) |
| subjects | Aggregates Barriers Biological and medical sciences Blends Chia Edible films Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects Handling, storage, packaging, transport Mechanical properties Microstructure Polysaccharides Proteins Salvia hispanica Whey |
| title | Characterization and microstructure of films made from mucilage of Salvia hispanica and whey protein concentrate |
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