Interrelationship between the viscoelastic properties and effective moisture diffusivity of emulsions with the water vapor permeability of edible films stabilized by mesquite gum-chitosan complexes

Carbohydrate Polymers

Volumn 64, Issue 2, 2006, Pages 355-363

  Ruiz Ramos J O ^a   Perez Orozco J P ^a,b   Baez Gonzalez J G ^a   Bosquez Molina E ^a   Perez Alonso C ^c   Vernon Carter, E J ^a  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

^b INSTITUTO TECNOLÓGICO DE ZACATEPEC   (Mexico)

^c UNIVERSIDAD AUTÓNOMA DEL ESTADO DE MÉXICO   (Mexico)

Author keywords

Activation energy; Chitosan; Mesquite gum; Oil in water emulsions; Water vapor permeability

Indexed keywords

ACTIVATION ENERGY; ADHESIVES; BIOPOLYMERS; DIFFUSION; GLYCEROL; HYDRAULIC CONDUCTIVITY; MOISTURE; POLYELECTROLYTES; POLYMER BLENDS; THIN FILMS; VAPORS; VISCOELASTICITY; VOLUME FRACTION;

CHITOSAN; MESQUITE GUM; OIL IN WATER EMULSIONS; WATER VAPOR PERMEABILITY;

EMULSIONS;

EUPHORBIA ANTISYPHILITICA; PROSOPIS;

EID: 33748690299     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2005.12.020     Document Type: Article

References (35)

1. ASTM. (1989). Standard test methods for water vapor transmission of materials E 96-80. In Annual book of ASTM standards (pp. 745-754). Philadelphia, PA: American Society for Testing and Materials.
2. Báez-González J.G., Pérez-Alonso C., Beristain C.I., Vernon-Carter E.J., and Vizcarra-Mendoza M.G. Effective moisture diffusivity in biopolymers drops by regular regime theory. Food Hydrocolloids 18 (2004) 235-333
3. Bósquez-Molina E., Guerrero-Legarreta I., and Vernon-Carter E.J. Moisture barrier properties and morphology of mesquite gum-candelilla wax based edible emulsion coatings. Food Research International 36 (2003) 885-893
4. Bósquez-Molina E., and Vernon-Carter E.J. Efecto de plastificantes y calcio en la permeabilidad al vapor de agua de películas a base de goma de mezquite y cera de candelilla. Revista Mexicana de Ingeniería Química 4 (2005) 157-162
5. Darling D.F. Kinetic aspects of food emulsion behaviour. In: Blanshard J.M.V., and Lillford P. (Eds). Food structure and behaviour (1987), Academic Press, London, England 107-145
6. Debeaufort F., Quezada-Gallo J.A., and Voilley A. Edible films and coatings: Tomorrow's packagings: A review. Critical Reviews in Food Science 38 4 (1998) 299-313
7. Dickinson E. An introduction to food colloids (1992), Oxford University, Oxford, England
8. Dickinson E. Hydrocolloids at interfaces and influence on the properties of dispersed systems. Food Hydrocolloids 17 (2003) 25-39
9. Fredheim G.E., and Christensen B.E. Polyelectrolyte complexes: Interactions between lignosulfonate and chitosan. Biomacromolecules 4 (2003) 232-239
10. Goycoolea F.M., Argüelles-Monal W., Peniche C., and Higuera-Ciapara I. Chitin and chitosan. In: Doxastakis G., and Kiosseoglou V. (Eds). Novel macromolecules in food systems (2000), Elsevier, Amsterdam, Holland 265-308
11. Inazu T., and Iwasaki K. Mathematical evaluation of effective moisture diffusivity in fresh Japanese noodles (udon) by regular regime theory. Journal of Food Science 65 (2000) 440-443
12. Jeon Y.J., Kamil Y.V.A., and Shahidi F. Chitosan as an edible invisible film for quality preservation of herring and atlantic cod. Journal of Agricultural and Food Chemistry 50 (2002) 5167-5178
13. Kester J.J., and Fennema O. Edible films and coatings: A review. Food Technology 40 12 (1986) 47-56
14. Kester J.J., and Fennema O. Resistance of lipid films to water transmission. Journal of the American Oil Chemists Society 66 (1989) 1139-1146
15. Kitchener J.A., and Musselwhite P.R. Theory of stability of emulsions. In: Sherman P. (Ed). Emulsion science (1969), Academic Press, London, England 77-130
16. Krochta J.M., Baldwin E.A., and Nisperos-Carriedo M. Edible coatings and films to improve food quality (1994), Technomic Publishing Co., Inc, Basel, Switzerland
17. Laplante S., Turgeon S.L., and Paquin P. Effect of pH, ionic strength, and composition on emulsion stabilising properties of chitosan in a model system containing whey protein isolate. Food Hydrocolloids 19 (2005) 721-729
18. Laplante S., Turgeon S.L., and Paquin P. Emulsion stabilizing properties of various chitosans in the presence of whey protein isolate. Food Hydrocolloids 19 (2005) 425-434
19. Malvern Instruments, Ltd. (1991). System 2600 instruction manual. IM 026. Issue 2.2. November.
20. Matsuno R., and Adachi S. Lipid encapsulation technology-Techniques and applications to food. Trends in Food Science and Technology 4 (1993) 256-261
21. McClements D.J. Food emulsion: Principles, practice and techniques (1999), CRC Press, Boca Raton, FL
22. Orozco-Villafuerte J., Cruz-Sosa F., Ponce-Alquicira E., and Vernon-Carter E.J. Mesquite gum: Fractionation and characterization of the gum exuded from Prosopis laevigata obtained from plant tissue culture and from wild trees. Carbohydrate Polymers 54 (2003) 323-333
23. Pérez-Alonso C., Báez-González J.G., Beristain C.I., and Vernon-Carter E.J. Estimation of the activation energy of carbohydrate polymers blends as selection criteria for their use as wall material for spray-dried microcapsules. Carbohydrate Polymers 53 (2003) 197-203
24. Pérez-Orozco J.P., Beristain C.I., Espinosa-Paredes G., Lobato-Calleros C., and Vernon-Carter E.J. Interfacial shear rheology using an adapted conventional rheometer. Carbohydrate Polymers 57 (2004) 45-54
25. Robens E., Rübner K., and Staszczuk P. Gravimetric measurement of water vapour sorption, moisture and dry mass. Journal of Thermal Analysis and Calorimetry 76 (2004) 639-646
26. Schoeber W.J.A.H., and Thijssen H.A.C. A short-cut method for the calculation of drying rates for slabs with concentration-dependent diffusion coefficient. AICHE Symposium Series 73 (1977) 12-24
27. Shahidi F., Arachchi J.K.V., and Jeon Y.J. Food applications of chitin and chitosans. Trends in Food Science and Technology 10 (1999) 37-51
28. Shellhammer T.H., Rumsey T.R., and Krochta J.M. Viscoelastic properties of edible lipids. Journal of Food Engineering 33 (1997) 305-320
29. Sherman P. General properties of emulsions and their constituents. In: Sherman P. (Ed). Emulsion science (1969), Academic Press, London, England 217-351
30. Turgeon S.L., Beaulieu M., Schmitt C., and Sanchez C. Protein-polysaccharide interactions: Phase-ordering kinetics, thermodynamics and structural aspects. Current Opinion in Colloid and Interface Science 8 (2003) 401-414
31. van den Tempel M. Stability of oil-in-water emulsions. II. Mechanism of the coagulation of an emulsion. Recueil des Travaux Chimiques des Pays-Bas et de la Belgique 72 (1953) 433-441
32. Vernon-Carter E.J., Beristain C.E., and Pedroza-Islas R. Mesquite gum (Prosopis gum). In: Doxastakis G., and Kiosseoglou V. (Eds). Novel macromolecules in food systems (2000), Elsevier, Amsterdam, Holland 217-238
33. Vernon-Carter E.J., Gomez S.A., Beristain C.I., Mosqueira G., Pedroza-Islas R., and Moreno-Terrazas R.C. Color degradation and coalescence kinetics of aztec marigold oleoresin-in-water emulsions stabilized by mesquite or arabic gums and their blends. Journal of Texture Studies 27 (1996) 625-641
34. Walstra P. Physical principles of emulsion science. In: Blanshard J.M.V., and Lillford P. (Eds). Food structure and behaviour (1987), Academic Press, London, England 87-106
35. Ye A., Hemar Y., and Singh H. Influence of polysaccharides on the rate of coalescence in oil-in-water emulsions formed with highly hydrolyzed whey proteins. Journal of Agricultural and Food Chemistry 52 (2004) 5491-5498