Influence of emulsifier type and content on functional properties of polysaccharide lipid-based edible films

被引：79

作者：

Bravin, B ^{[1
]}

Peressini, D ^{[1
]}

Sensidoni, A ^{[1
]}

机构：

[1] Univ Udine, Dept Food Sci, I-33100 Udine, Italy

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2004年 / 52卷 / 21期

关键词：

emulsified edible film; surfactant; water vapor permeability; soybean oil; cocoa butter;

D O I：

10.1021/jf040065b

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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.

引用

收藏

页码：6448 / 6455

页数：8

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