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Tytuł:
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Preparation and evaluation of agar/maltodextrin-beeswax emulsion films with various hydrophilic-lipophilic balance emulsifiers.
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Autorzy:
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Zhang R; College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China.
Zhai X; College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China.
Wang W; College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China. Electronic address: .
Hou H; College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China. Electronic address: .
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Źródło:
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Food chemistry [Food Chem] 2022 Aug 01; Vol. 384, pp. 132541. Date of Electronic Publication: 2022 Feb 23.
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Typ publikacji:
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Journal Article
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Język:
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English
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Imprint Name(s):
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Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
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MeSH Terms:
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Glycerol*
Polysorbates*
Agar/chemistry ; Emulsifying Agents/chemistry ; Emulsions ; Food Packaging ; Permeability ; Polysaccharides ; Tensile Strength ; Waxes
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Contributed Indexing:
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Keywords: Agar/maltodextrin-beeswax film; Edible film; Emulsifiers; Hydrophilic-lipophilic balance (HLB)
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Substance Nomenclature:
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0 (Emulsifying Agents)
0 (Emulsions)
0 (Polysaccharides)
0 (Polysorbates)
0 (Waxes)
2ZA36H0S2V (beeswax)
7CVR7L4A2D (maltodextrin)
9002-18-0 (Agar)
PDC6A3C0OX (Glycerol)
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Entry Date(s):
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Date Created: 20220301 Date Completed: 20220412 Latest Revision: 20220412
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Update Code:
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20240104
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DOI:
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10.1016/j.foodchem.2022.132541
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PMID:
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35231707
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The structural and physicochemical properties of agar/maltodextrin-beeswax films in the presence of three emulsifiers, including glycerol monostearate, sodium stearoyl lactylate, and polysorbate 80 were investigated. Scanning electron microscopy revealed that addition of lower hydrophilic-lipophilic balance value emulsifiers produced smaller size and more uniform distribution of beeswax in the film matrix. X-ray diffraction and differential scanning calorimetry indicated that the emulsifiers with lower hydrophilic-lipophilic balance values promoted the compatibility between agar/maltodextrin and beeswax more effectively. The incorporation of different emulsifiers showed diverse impacts on the film network structure and physicochemical properties. Agar/maltodextrin-beeswax-polysorbate 80 film showed maximum stiffness (861.99 MPa). Agar/maltodextrin-beeswax-glycerol monostearate film exhibited the highest tensile strength (26.79 MPa), elongation at break (31.83%), water vapor barrier (7.64 × 10 -13 g·m -1 ·s -1 ·Pa -1 ) and oxygen barrier properties (3.82 × 10 -17 cm 2 ·s -1 ·Pa -1 ), which could be more effective for packaging foods that are prone to oxidize.
(Copyright © 2022 Elsevier Ltd. All rights reserved.)
