Effect of surfactants on the functional properties of gelatin-based edible films

Effect of surfactants on the functional properties of gelatin-based edible films

The aim of this research was to evaluate the plasticizing effect of natural surfactants lecithin or yucca extract from Yucca schidigera on gelatin-based films. Films containing yucca extract showed higher tensile strength values (∼90–40 MPa) and moisture contents (∼15%) and less elongation (∼5%) and...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of food engineering 2011-03, Vol.103 (2), p.129-136
Hauptverfasser: Andreuccetti, Caroline, Carvalho, Rosemary A., Galicia-García, Tomás, Martínez-Bustos, Fernando, Grosso, Carlos R.F.
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Diffraction
Edible
Elongation
Food engineering
Food industries
Foods
Fundamental and applied biological sciences. Psychology
Gelatin-edible films
General aspects
Handling, storage, packaging, transport
Lecithin
Moisture content
Natural surfactants
Opacity
Surfactants
Tensile strength
Yucca
Yucca schidigera
Yucca schidigera extract
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:The aim of this research was to evaluate the plasticizing effect of natural surfactants lecithin or yucca extract from Yucca schidigera on gelatin-based films. Films containing yucca extract showed higher tensile strength values (∼90–40 MPa) and moisture contents (∼15%) and less elongation (∼5%) and water vapor permeability values (∼0.22–0.09 g mm m −2 h −1 kPa −1) compared to films containing lecithin. Soluble films (∼20–50%) were obtained when yucca extract was used while lecithin produced low soluble films (
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2010.10.007