Characterization of edible emulsified films with low affinity to water based on kefiran and oleic acid |
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Authors: | Ghasemlou Mehran Khodaiyan Faramarz Oromiehie Abdulrasoul Yarmand Mohammad Saeid |
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Institution: | a Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran b Iran Polymer and Petrochemical Institute, Pazhoohesh Street, P.O. Box 14965/159, Tehran, Iran |
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Abstract: | New edible composite films based on kefiran and oleic acid (OA) at the ratio of 15, 25, and 35% (w/w) were prepared using emulsification with the aim of improving their water vapour barrier and mechanical properties. Film-forming solutions were characterized in terms of rheological properties and particle-size distribution. The impact of the incorporation of OA into the film matrix was studied by investigating the physical, mechanical, and thermal properties of the films. The water vapour permeability (WVP) of the emulsified films was reduced by approximately 33% by adding OA. The mechanical properties of kefiran films were also affected by adding OA: tensile strength was diminished, and elongation increased considerably. Differential scanning calorimetry showed that the glass transition temperature (Tg) of the kefiran film was −16 °C and was not considerably affected by adding OA. Therefore, OA could be incorporated into these films for some food-technology applications that need a low affinity toward water. |
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Keywords: | Kefiran Edible film Fatty acid Oleic acid |
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