title: Complex coacervation for the development of composite edible films based on LM pectin and sodium caseinate.
abstract: Coacervation between sodium caseinate (CAS) and low methoxyl pectin (LMP) at pH 3 was investigated as a function of protein/polysaccharide ratio. The highest amount of complex coacervates was formed at a CAS/LMP ratio of 2 at which the ζ-potential value was zero and the turbidity reached its highest value. Then, the properties of films based on these complex coacervates were studied. Coacervation resulted in decreasing water content and water sorption of films as the protein concentration increased. The mechanical properties of films were highly influenced by the formation of electrostatic complexes. The highest values of Young's modulus (182.97± 6.48MPa) and tensile strength (15.64±1.74MPa) with a slight increase of elongation at break (9.35±0.10%) were obtained for films prepared at a CAS/LMP ratio equal to 0.05. These findings show that interactions between LMP and CAS can be used to develop innovative packaging containing active molecules.
authors.affiliation: Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, PO Box 4111, Karaj 31587-77871, Iran.
authors.forename: Noushin
authors.initials: N
authors.lastname: Eghbal
authors.affiliation: Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, PO Box 4111, Karaj 31587-77871, Iran.
authors.forename: Mohammad Saeid
authors.initials: MS
authors.lastname: Yarmand
authors.affiliation: Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, PO Box 4111, Karaj 31587-77871, Iran.
authors.forename: Mohammad
authors.initials: M
authors.lastname: Mousavi
authors.affiliation: Univ Lyon, Université Lyon 1-ISARA Lyon, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EA n°3733, IUT Lyon 1, Technopole Alimentec-Rue Henri de Boissieu, F-01000 Bourg-en-Bresse, France.
authors.forename: Pascal
authors.initials: P
authors.lastname: Degraeve
authors.affiliation: Univ Lyon, Université Lyon 1-ISARA Lyon, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EA n°3733, IUT Lyon 1, Technopole Alimentec-Rue Henri de Boissieu, F-01000 Bourg-en-Bresse, France.
authors.forename: Nadia
authors.initials: N
authors.lastname: Oulahal
authors.affiliation: Univ Lyon, Université Lyon 1-ISARA Lyon, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EA n°3733, IUT Lyon 1, Technopole Alimentec-Rue Henri de Boissieu, F-01000 Bourg-en-Bresse, France. Electronic address: adem.gharsallaoui@univ-lyon1.fr.
authors.forename: Adem
authors.initials: A
authors.lastname: Gharsallaoui
mesh_terms: D002364:Caseins / Q000737:chemistry*; D055119:Elastic Modulus; D006863:Hydrogen-Ion Concentration; D010316:Particle Size; D010368:Pectins / Q000737:chemistry*; D055672:Static Electricity; D013718:Tensile Strength; D014867:Water / Q000737:chemistry
chemical_list: D002364:Caseins; D014867:Water; D010368:Pectins
keywords: Complex coacervation; Composite films; LM pectin; Sodium caseinate