Gloss and transparency of hydroxypropyl methylcellulose films containing surfactants as affected by their microstructure

Food Hydrocolloids

Volumn 19, Issue 1, 2005, Pages 53-61

  Villalobos, Ricardo ^a   Chanona, Jorge ^b   Hernández, Pilar ^c   Gutiérrez, Gustavo ^b   Chiralt, Amparo ^c  

^a UNIVERSIDAD DEL BÍO BÍO   (Chile)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^c UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Apparent fractal dimension; Atomic force microscopy; Dried hydroxypropyl methylcellulose film; Gloss; Transparency

Indexed keywords

ATOMIC FORCE MICROSCOPY; FRACTAL DIMENSION; MICROSTRUCTURE; SCANNING ELECTRON MICROSCOPY; SURFACE ACTIVE AGENTS;

APPARENT FRACTAL DIMENSION; ATOMIC-FORCE-MICROSCOPY; DRIED HYDROXYPROPYL METHYLCELLULOSE FILM; FILM MICROSTRUCTURES; FILM TRANSPARENCY; GLOSS; HYDROPHILIC LIPOPHILIC BALANCE; HYDROXYPROPYL METHYLCELLULOSE; MICROSCOPY IMAGES; OPTICAL TRANSPARENCY;

TRANSPARENCY;

HYDROXYPROPYLMETHYLCELLULOSE; SURFACTANT;

ARTICLE; CHEMICAL STRUCTURE; FILM; FRACTAL ANALYSIS; HYDROCOLLOID; MICROSCOPY; OPTICS; SCANNING ELECTRON MICROSCOPY;

EID: 4444331805     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.04.014     Document Type: Article

References (40)

1. Arnold J.W., Boothe D.H., Bailey G.W. Parameters of treated stainless steel surfaces important for resistance to bacterial contamination. Transactions of the ASAE. 44:(2):2001;347-356
2. ASME B46.1. Surface texture: surface roughness, waviness and lay. 1995;ASME, An American National Standard, New York
3. ASTM. Standard test method for specular gloss. Designation (D 523). Annual book of ASTM Standards. Vol. 06.01:1999;American Society for Testing and Materials, Philadelphia, PA
4. Avnir D. The fractal approach to heterogeneous chemistry. Surfaces, colloids, polymers. 1989;Wiley, Great Britain
5. Baldwin E.A., Nisperos-Carriedo M.O., Baker R.A. Edible coatings for lightly processed fruits and vegetables. HortScience. 30:(1):1995;35-37
6. Barnsley M.F. Fractals everywhere. 2nd ed. :1988;Academic Press, London
7. Birkett R.J. The appearance of concentrated colloid dispersions. Proceedings of the Fifth Congress of the International Colour Association, Montecarlo. 1985
8. Coma V., Sebti I., Pardon P., Pichavant F.H., Deschamps A. Film properties from crosslinking of cellulosic derivatives with a polyfunctional carboxylic acid. Carbohydrate Polymers. 51:(3):2003;265-271
9. Cuq B., Gontard N., Cuq J.L., Guilbert S. Functional properties of myofibrillar protein-based biopackaging as affected by film thickness. Journal of Food Science. 61:(3):1996;580-584
10. Debeaufort F., Quezada-Gallo J.A., Volley A. Edible films and coatings: tomorrow's packagings: a review. Critical Reviews in Food Science and Nutrition. 38:(4):1998;299-314
11. Debeaufort F., Volley A. Effect of surfactants and drying rate on barrier properties of emulsified edible films. International Journal of Food and Science Technology. 30:(2):1995;183-190
12. Debeaufort F., Voilley A. Methylcellulose-based edible films and coatings: 2. Mechanical and thermal properties as a function of plasticizer content. Journal of Agricultural and Food Chemistry. 45:(3):1997;685-689
13. Donhowe I.G., Fennema O. The effects of plasticizers on crystallinity, permeability, and mechanical properties of methylcellulose films. Journal of Food Processing and Preservation. 17:(4):1993;247-257
14. Greener I.K., Fennema O. Evaluation of edible, bilayer films for use as moisture barriers for food. Journal of Food Science. 54:(6):1989;1400-1406
15. Hagenmaier R.D., Shaw P.E. Moisture permeability of edible films made with fatty acid and (hydroxypropyl) methylcellulose. Journal of Agricultural and Food Chemistry. 38:(9):1990;1799-1803
16. Hutchings J.B. Food color and appearance. 1999;Aspen Publisher, Maryland
17. Judd D.B., Wyszecki G. Color in busines. 3rd ed. Science and industry. 1975;Wiley, New York
18. Kamper S.L., Fennema O. Water vapour permeability of edible bilayer films. Journal of Food Science. 49:1984;1478-1481. see also p. 1485
19. Kester J.J., Fennema O.R. Edible films and coatings: a review. Food Technology. 40:(12):1986;47-49
20. Krochta J.M., Mulder-Johnston C. Edible and biodegradable polymer films: challenges and opportunities. Food Technology. 51:(2):1997;61-74
21. Lent L.E., Vanasupa L.S., Tong P.S. Whey protein edible film structures determined by atomic force microscope. Journal of Food Science. 63:(5):1998;824-827
22. Mandelbrot B.M. The fractal geometry of nature. 1977;Freeman, New York
23. Nisperos-Carriedo M.O. Edible coatings and films based on polysaccharides. Krochta J.M., Baldwin E.A., Nisperos-Carriedo M.N. Edible coatings and films to improve food quality (chapter 11). 1994;305-335 Technomic Publishing Co, Lancaster, PA
24. Nussinovitch A., Lurie S. Edible coatings for fruits and vegetables. Postharvest News and Information. 6:(4):1995;53N-57N
25. Ogale A.A., Cunningham P., Dawson P.L., Acton J.C. Viscoelastic, thermal, and microstructural characterization of soy protein isolate films. Journal of Food Science. 65:(4):2000;672-679
26. Park H.J. Development of advanced edible coatings for fruits. Trends in Food Science and Technology. 10:1999;254-260
27. Park H.J., Weller C.L., Vergano P.J., Testin R.F. Permeability and mechanical properties of cellulose-based edible film. Journal of Food Science. 58:(6):1993;1361-1364. see also p. 1370
28. Park H.J., Chinnan M.S. Gas and water vapor barrier properties of edible films from protein and cellulosic materials. Journal of Food Engineering. 25:(4):1995;497-507
29. Pedreschi F., Aguilera J.M. Characterization of food surfaces using scale-sensitive fractal analysis. Journal of Food Process Engineering. 23:(2):2000;127-143
30. Quevedo R., Aguilera J.M., Pedreschi F. Characterization of food surfaces (roughness) using the different box counting method. Welti-Chanes J., Barbosa-Cánovas G.V., Aguilera J.M. Proceedings of the Eighth International Congress on Engineering and Food (ICEF 8). 2001;189-193 Technomic Publishing Co, Puebla, México
31. Quevedo R., López G.R., Aguilera J.M., Cadoche L. Description of food surfaces and microstructural changes using fractal image texture analysis. Journal of Food Engineering. 53:(4):2002;361-371
32. Russ J.C. Fractal surface. 1994;Plenum Press, New York
33. Sarkar N., Chaudhuri B. An efficient differential box-counting approach to compute fractal dimension of image. IEEE Transactions on System, Man, and Cibernetics. 24:(1):1994;115-120
34. Sebti I., Ham-Pichavant F., Coma V. Edible bioactive fatty acid-cellulosic derivative composites used in food-packaging application. Journal of Agricultural and Food Chemistry. 50:(15):2002;4290-4294
35. Trezza T.A., Krochta J.M. The gloss of edible coatings as affected by surfactants, lipids, relative humidity, and time. Journal of Food Science. 65:(4):2000;658-662
36. Ward G., Nussinovitch A. Gloss properties and surface morphology relationships of fruits. Journal of Food Science. 61:(5):1996;973-977
37. Ward G., Nussinovitch A. Peel gloss as a potential indicator of banana ripeness. Lebensmittel-Wissenschaft und-Technologie. 29:(3):1996;289-294
38. Ward G., Nussinovitch A. Characterizing the gloss properties of hydrocolloid films. Food Hydrocolloids. 11:(4):1997;357-365
39. Wong D.W.S., Camirand W.M., Pavlath A.E. Development of edible coatings for minimally processed fruits and vegetables. Krochta J.M., Baldwin E.A., Nisperos-Carriedo M.N. Edible coatings and films to improve food quality (chapter 3). 1994;65-88 Technomic Publishing Co, Lancaster, PA
40. Yano T. Fractal nature of food materials. Bioscience Biotechnology. Biochemistry. 60:(5):1996;739-744