Influence of emulsifier type and content on functional properties of polysaccharide lipid-based edible films.
This study investigates the effect of different types of surfactant (glycerol monostearate, Tween 60, and Tween 80) on water vapor permeability (WVP), tensile strength (TS), percentage elongation at breaking (E), and structure of an emulsified edible film composed of cornstarch, methylcellulose, and cocoa butter or soybean oil. Factorial designs at two levels were used to analyze the effect of emulsifier (EM) and lipid content on the functional properties of film. Results showed that the effects of independent variables on WVP, TS, and E depend on surfactant and lipid type. The presence of EM significantly decreased the WVP of cocoa butter films but did not improve the barrier or mechanical properties of soybean oil-based film.
Department of Food Science, University of Udine, Via Marangoni 97, 33100 Udine, Italy.
Barbara
B
Bravin
Donatella
D
Peressini
Alessandro
A
Sensidoni
D004041:Dietary Fats; D045703:Emulsifying Agents / Q000737:chemistry* / Q000494:pharmacology*; D018857:Food Packaging / Q000295:instrumentation*; D008055:Lipids; D019563:Mechanics; D008747:Methylcellulose; D008855:Microscopy, Electron, Scanning; D010539:Permeability; D011134:Polysaccharides; D013024:Soybean Oil; D013213:Starch; D014867:Water
D004041:Dietary Fats; D045703:Emulsifying Agents; D008055:Lipids; D011134:Polysaccharides; D014867:Water; C052387:cocoa butter; D013024:Soybean Oil; D008747:Methylcellulose; D013213:Starch