Rheological and physical properties of gelatin suspensions containing cellulose nanofibers for potential coatings

Rheological and physical properties of gelatin suspensions containing cellulose nanofibers for potential coatings

Rheological and physical properties of edible coating formulations containing gelatin, cellulose nanofibers (CNFs), and glycerol are characterized. Measured properties are analyzed in order to optimize edible coating thickness. Results show that coating formulations density increases linearly with g...

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Veröffentlicht in:Food science and technology international 2015-07, Vol.21 (5), p.332-341
Hauptverfasser: Andrade, Ricardo D, Skurtys, Olivier, Osorio, Fernando, Zuluaga, Robin, Gañán, Piedad, Castro, Cristina
Format: Artikel
Sprache:eng
Schlagworte:
Cellulose - chemistry
Food Technology
Gelatin - chemistry
Nanofibers - chemistry
Rheology
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Zusammenfassung:Rheological and physical properties of edible coating formulations containing gelatin, cellulose nanofibers (CNFs), and glycerol are characterized. Measured properties are analyzed in order to optimize edible coating thickness. Results show that coating formulations density increases linearly with gelatin concentration in presence of CNFs. Surface tension decreases with either gelatin or CNF concentration increases. Power law model well described the rheological behavior of edible coating formulations since determination coefficient was high (R2 > 0.98) and standard error was low (SE 
ISSN:1082-0132
1532-1738
DOI:10.1177/1082013214535944