Development and characterization of composite edible films based on sodium alginate and pectin

被引：335
作者：
Galus, Sabina [1 ]
Lenart, Andrzej [1 ]
机构：
[1] Warsaw Univ Life Sci SGGW, Fac Food Sci, Dept Food Engn & Proc Management, 159C Nowoursynowska St, PL-02776 Warsaw, Poland
来源：
JOURNAL OF FOOD ENGINEERING | 2013年 / 115卷 / 04期
关键词：
Edible films; Alginate; Pectin; Moisture; Mechanical properties; Microstructure; WATER-VAPOR PERMEABILITY; MECHANICAL-PROPERTIES; PHYSICAL-PROPERTIES; BARRIER PROPERTIES; MUSCLE PROTEINS; CAST FILMS; PLASTICIZER; BEHAVIOR; TEMPERATURE; GELATION;
D O I：
10.1016/j.jfoodeng.2012.03.006
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
The objective of this study was to characterize physical properties including thickness, colour, water vapour sorption kinetics and isotherms, water vapour permeability, tensile strength, elongation at break, and microstructure of composite films prepared by casting sodium alginate and low methoxy pectin at proportions of: 100-0%, 75-25%, 50-50%, 25-75%, and 0-100%. Combination of both polysaccharides gave continuous, homogenous and transparent films. All of analyzed films reached their state of equilibrium within the 24 h of adsorption time. Water sorption isotherms for all films had a sigmoidal shape and were not influenced by the film composition. Sorption kinetics and isotherms indicated hydrophilic character of investigated films. Statistically significant (p < 0.001) correlations were found between colour, water vapour permeability, tensile strength, elongation at break, and chemical composition (alginate and pectin) of composite films. A different internal arrangement was observed as a function of film composition. (C) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码：459 / 465
页数：7
相关论文
共 53 条
[1]  
[Anonymous], 1995, D88218 ASTM
[2]   Study of the effect of lactose on the structure of sodium alginate films [J].
Bajdik, Janos ;
Makai, Zsolt ;
Berkesi, Otto ;
Suevegh, Karoly ;
Marek, Tamas ;
Eros, Istvan ;
Pintye-Hodi, Klara .
CARBOHYDRATE POLYMERS, 2009, 77 (03) :530-535
[3]   Molecular basis of Ca2+-induced gelation in alginates and pectins:: The egg-box model revisited [J].
Braccini, I ;
Pérez, S .
BIOMACROMOLECULES, 2001, 2 (04) :1089-1096
[4]   On a theory of the van der Waals adsorption of gases [J].
Brunauer, S ;
Deming, LS ;
Deming, WE ;
Teller, E .
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1940, 62 :1723-1732
[5]   Modeling the water transport properties of casein-based edible coating [J].
Buonocore, GG ;
Del Nobile, MA ;
Di Martino, C ;
Gambacorta, G ;
La Notte, E ;
Nicolais, L .
JOURNAL OF FOOD ENGINEERING, 2003, 60 (01) :99-106
[6]   Temperature dependence of the formation and melting of pectin-Ca2+ networks:: a rheological study [J].
Cardoso, SM ;
Coimbra, MA ;
da Silva, JAL .
FOOD HYDROCOLLOIDS, 2003, 17 (06) :801-807
[7]   Sorption characteristics of soy protein films and their relation to mechanical properties [J].
Cho, SY ;
Rhee, C .
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2002, 35 (02) :151-157
[8]   Rehydration and sorption properties of osmotically pretreated freeze-dried strawberries [J].
Ciurzynska, Agnieszka ;
Lenart, Andrzej .
JOURNAL OF FOOD ENGINEERING, 2010, 97 (02) :267-274
[9]   Modeling the effect of glycerol on the moisture sorption behavior of whey protein edible films [J].
Coupland, JN ;
Shaw, NB ;
Monahan, FJ ;
O'Riordan, ED ;
O'Sullivan, M .
JOURNAL OF FOOD ENGINEERING, 2000, 43 (01) :25-30
[10]   Alginate and pectin composite films crosslinked with Ca2+ ions: Effect of the plasticizer concentration [J].
da Silva, Mariana Altenhofen ;
Krause Bierhalz, Andrea Cristiane ;
Kieckbusch, Theo Guenter .
CARBOHYDRATE POLYMERS, 2009, 77 (04) :736-742
123456