Effect of different concentrations of olive oil and oleic acid on the mechanical properties of albumen (egg white) edible films

Effect of different concentrations of olive oil and oleic acid on the mechanical properties of albumen (egg white) edible films

The main objective of this study was to investigate the effect of olive oil and oleic acid addition to albumin (egg white) through emulsification to produce films on mechanical properties. Plasticizer was necessary to maintain film and coating integrity and to avoid pores cracks. Edible composite fi...

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Veröffentlicht in:African journal of biotechnology 2011-10, Vol.10 (60), p.12963-12972
Hauptverfasser: Amal, Taqi, Kasim, Abass Askar, Khaled, Nagy, Lucia, Mutihac, Ioan, Stamatin
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container_end_page 12972
container_issue 60
container_start_page 12963
container_title African journal of biotechnology
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creator Amal, Taqi
Kasim, Abass Askar
Khaled, Nagy
Lucia, Mutihac
Ioan, Stamatin
description The main objective of this study was to investigate the effect of olive oil and oleic acid addition to albumin (egg white) through emulsification to produce films on mechanical properties. Plasticizer was necessary to maintain film and coating integrity and to avoid pores cracks. Edible composite films were prepared from albumin and lipid material at (1 and 1.5%), respectively. The effect of unsaturated oleic acid with glycerol and monounsaturated olive oil on tensile strength, elongation at break, water vapor permeability (WVP), opacity (OP), solubility, colour and atomic force microscopy (AFM) was investigated. In general, the incorporation of lipid materials resulted in the increase (P < 0.05) of tensile strength and elongation at break, and the reduction of WVP with some exceptions. Overall, the effect of monounsaturated was greater than that of unsaturated. The surface microstructure of the films was analyzed using atomic force microscopy (AFM).
doi_str_mv 10.5897/AJB11.1971
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title Effect of different concentrations of olive oil and oleic acid on the mechanical properties of albumen (egg white) edible films
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