Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils

被引：189

作者：

Atares, L. ^{[2
]}

De Jesus, C. ^{[2
]}

Talens, P. ^{[1
]}

Chiralt, A. ^{[2
]}

机构：

[1] Univ Politecn Valencia, Dept Technol Alimentos, Grp Invest & Innovac Alimentaria, Valencia 46022, Spain

[2] Univ Politecn Valencia, Inst Ingn Alimentos Desarrollo, Valencia 46022, Spain

来源：

JOURNAL OF FOOD ENGINEERING | 2010年 / 99卷 / 03期

关键词：

Edible films; Soy protein; Cinnamon essential oil; Ginger essential oil; WATER-VAPOR PERMEABILITY; FUNCTIONAL-PROPERTIES; BARRIER PROPERTIES; FATTY-ACIDS; COMPOSITE FILMS; EMULSION FILMS; LIPID TYPE; COATINGS;

D O I：

10.1016/j.jfoodeng.2010.03.004

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Film-forming emulsions were formulated by combining soy protein isolate (SPI) with two essential oils (cinnamon. C and ginger, G). and films were obtained by casting. Regardless of the oil type and amount, a narrow distribution of small particles was obtained. The oil type significantly affected the film's mechanical properties. Films with ginger oil were less resistant and less stretchable than those with cinnamon oil (p < 0.01). The water vapour permeability of SPI films was not reduced for the range of oil content studied. Cinnamon oil affected the optical properties more markedly than ginger oil. The topography of the surfaces revealed some aggregation of ginger oil during the drying step. The differences between the lipid-protein interactions developed for each essential oil determined the observed behaviour. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：384 / 391

页数：8

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