title: Characterization of edible emulsified films with low affinity to water based on kefiran and oleic acid.
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 (T(g)) 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.
authors.affiliation: Department of Food Science, University of Tehran, Karaj 31587-77871, Iran. mghasemlou@ut.ac.ir
authors.forename: Mehran
authors.initials: M
authors.lastname: Ghasemlou
authors.forename: Faramarz
authors.initials: F
authors.lastname: Khodaiyan
authors.forename: Abdulrasoul
authors.initials: A
authors.lastname: Oromiehie
authors.forename: Mohammad Saeid
authors.initials: MS
authors.lastname: Yarmand
mesh_terms: D004655:Emulsions; D018857:Food Packaging / Q000379:methods*; D055595:Mechanical Phenomena; D009829:Oleic Acids / Q000737:chemistry*; D010316:Particle Size; D010539:Permeability; D011134:Polysaccharides / Q000737:chemistry*; D012212:Rheology; D012996:Solutions; D013696:Temperature; D014835:Volatilization; D014867:Water / Q000737:chemistry*
chemical_list: D004655:Emulsions; D009829:Oleic Acids; D011134:Polysaccharides; D012996:Solutions; D014867:Water; C050180:kefir grain polysaccharide