Arabinoxylan-lipids-based edible films and coatings. 2. Influence of sucroester nature on the emulsion structure and film properties.
This work is a contribution to better knowledge of the influence of the structure of films on their functional properties obtained from emulsions based on arabinoxylans, hydrogenated palm kernel oil (HPKO), and emulsifiers. The sucroesters (emulsifiers) have a great effect on the stabilization of the emulsified film structure containing arabinoxylans and hydrogenated palm kernel oil. They improve the moisture barrier properties. Several sucroesters having different esterification degrees were tested. Both lipophilic (90% of di and tri-ester) and hydrophilic (70% of mono-ester) sucrose esters can ensure the stability of the emulsion used to form the film, especially during preparation and drying. These emulsifiers confer good moisture barrier properties to emulsified films.
Phan The
D
D
ENSBANA-GPAB, Université de Bourgogne, 1 esplanade Erasme, F-21000 Dijon, France.
Péroval
C
C
Debeaufort
F
F
Despré
D
D
Courthaudon
J L
JL
Voilley
A
A
D000042:Absorption; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004655:Emulsions; D004951:Esterification; D004952:Esters / Q000737:chemistry*; D018857:Food Packaging; D000073878:Palm Oil; D010539:Permeability; D010938:Plant Oils / Q000737:chemistry*; D013499:Surface Properties; D014867:Water; D014990:Xylans / Q000737:chemistry*
D004655:Emulsions; D004952:Esters; D010938:Plant Oils; D014990:Xylans; D014867:Water; D000073878:Palm Oil; C085118:arabinoxylan