Effect of hydrophobic plasticizers on functional properties of gelatin-based films

被引:114
作者
Andreuccetti, Caroline [1 ]
Carvalho, Rosemary A. [2 ]
Grosso, Carlos R. F. [1 ]
机构
[1] Univ Estadual Campinas, Fac Food Engn, Dept Foods & Nutr, BR-13083862 Campinas, SP, Brazil
[2] Univ Sao Paulo, ZEA FZEA, Dept Food Engn, BR-13635900 Pirassununga, SP, Brazil
关键词
Edible film; Gelatin; Hydrophobic plasticizer; Lecithin; Acetyltributyl citrate; Tributyl citrate; WATER-VAPOR PERMEABILITY; PHYSICAL-PROPERTIES; BARRIER PROPERTIES; EDIBLE FILMS; FATTY-ACIDS; MECHANICAL-PROPERTIES; COMPOSITE FILMS; CITRATE ESTERS; PROTEIN; SURFACTANTS;
D O I
10.1016/j.foodres.2009.05.010
中图分类号
TS2 [食品工业];
学科分类号
100403 [营养与食品卫生学];
摘要
The aim of this study was the production and characterization of gelatin-based films using hydrophobic plasticizers derived from citric acid and soy lecithin as emulsifier. The films were characterized as to their mechanic properties, permeability to water vapor, opacity, morphology and possible interactions using Fourier transform infrared spectroscopy. Tensile strength values (TS) varied from 36 to 103 MPa, how-ever, the increase in the concentration of plasticizers (acetyltributyl citrate and tributyl citrate) reduced TS by 57% and no relation was observed between plasticizer quantities and the elongation in the quantities tested. Permeability to water vapor varied between 0.17 and 0.34 (g mm/m(2) h kPa), slightly increasing with the increase in concentration of plasticizers. The effectiveness in the use of soy lecithin emulsifier in the homogenization between the compounds could be proven by microscopic observation using confocal laser microscopy. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码:1113 / 1121
页数:9
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