Influence of calcium on tensile, optical and water vapour permeability properties of sodium caseinate edible films

Journal of Food Engineering

Volumn 96, Issue 3, 2010, Pages 356-364

  Fabra, Maria José ^a   Talens, Pau ^a   Chiralt, Amparo ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Beeswax; Calcium caseinate; Edible film(s); Oleic acid; Sodium caseinate; Tensile properties; Transparency; Water vapour permeability

Indexed keywords

BEESWAX; CASEINATE; EDIBLE FILM(S); EFFECT OF SUBSTITUTION; FILM TRANSPARENCY; SODIUM CASEINATE; SODIUM CASEINATE FILMS; WATER VAPOUR BARRIER; WATER VAPOUR PERMEABILITY;

ACIDS; BUILDING MATERIALS; CALCIUM; CALCIUM ALLOYS; CAPILLARITY; OLEIC ACID; SODIUM; TENSILE STRENGTH; TRANSPARENCY; WATER ANALYSIS; WAXES;

WATER VAPOR;

EID: 70349764297     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.08.010     Document Type: Article

References (36)

1. Arvanitoyannis I., and Biliaderis C. Physical properties of polyol-plasticized edible films made from sodium caseinate and soluble starch blends. Food Chemistry 62 3 (1998) 3333-3342
2. ASTM. ASTM standard test method for tensile properties of thin plastic sheeting. Standard D882. Annual Book of American Standard Testing Methods (2001), ASTM, Philadelphia 162-170
3. ASTM. Standard test methods for water vapour transmission of materials. Standards designations: E96-95. Annual Book of ASTM Standards (1995), American Society for Testing and Materials, Philadelphia, PA 406-413
4. ASTM. Standard test method for specular gloss. Designation (D523) (Vol.06.01). Annual Book of ASTM Standards (1999), American Society for Testing and Materials, Philadelphia, PA
5. Avena-Bustillos R.J., and Krochta J.M. Water vapor permeability of caseinate based edible films as affected by pH, calcium crosslinking and lipid content. Journal of Food Science 58 4 (1993) 904-907
6. Brault D., D'Aprano G., and Lacroix M. Formation of freestanding sterilized edible films from irradiated caseinates. Journal of Agricultural Food Chemistry 45 (1997) 2964-2969
7. Bravin B., Peressini D., and Sensidoni A. Influence of emulsifier type and content on functional properties of polysaccharide lipid-based edible films. Journal of Agricultural and Food Chemistry 52 21 (2004) 6448-6455
8. Caprioli I., O'Sullivan M., and Monahan F.J. Use of sodium caseinate/glycerol edible films to reduce lipid oxidation in sliced turkey meat. European Food Research and Technology 228 3 (2009) 433-440
9. Chen H. Formation and properties of casein films and coatings. In: Gennadios A. (Ed). Protein-based Films and Coatings (2002), CRC Press, New York 181-211
10. Debeaufort F., and Voilley A. Effects of surfactants and drying rate on barrier properties of emulsified edible films. International Journal of Food Science and Technology 30 (1995) 183-190
11. Dickinson E., and Davies E. Influence of ionic calcium on stability of sodium caseinate emulsions. Colloids and Surfaces B: Biointerfaces 12 (1999) 203-212
12. Fabra M.J., Talens P., and Chiralt A. Tensile properties and water vapour permeability of sodium caseinate films containing oleic acid-beeswax mixtures. Journal of Food Engineering 85 (2008) 393-400
13. Fabra M.J., Hambleton A., Talens P., Debeaufort F., Chiralt A., and Voilley A. Aroma barrier properties of sodium caseinate-based edible films. Biomacromolecules 9 5 (2008) 1406-1410
14. Fabra M.J., Talens P., and Chiralt A. Microstructure and optical properties of sodium caseinate films containing oleic acid-beeswax mixtures. Food Hydrocolloids 23 3 (2009) 676-683
15. Gennadios A., McHugh T.H., Weller C.L., and Krochta J.M. Edible coatings and films based on proteins. In: Krochta J.M., Baldwin E.A., and Nísperos-Carriedo M.O. (Eds). Edible Coatings and Films to Improve Food Quality (1994), Technomic Publishing, Lancaster, PA 201-277
16. Gontard N., Duchez C., Cuq J.L., and Guilbert S. Edible composite films of wheat gluten and lipids: water vapour permeability and other physical properties. International Journal of Food Science and Technology 29 (1994) 39-50
17. Hutchings J.B. Food Colour and Appearance (1999), Aspen Publisher, Maryland
18. Khwaldia K., Perez C., Banon S., Desobry S., and Hardy J. Milk proteins for edible films and coatings. Critical Reviews in Food Science and Nutrition 44 4 (2004) 239-251
19. Khwaldia K., Banon S., Desobry S., and Hardy J. Mechanical and barrier properties of sodium caseinate-anhydrous milk fat edible films. International Journal of Food Science and Technology 39 4 (2004) 403-411
20. Kristo E., Biliaderis C.G., and Zampraka A. Water vapour barrier and tensile properties of composite caseinate-pullulan films: biopolymer composition effects and impact of beeswax lamination. Food Chemistry 101 2 (2007) 753-764
21. Lucey J.A., Srinivasan M., Singh H., and Munro P.A. Characterization of commercial and experimental sodium caseinates by multiangle laser light scattering and size exclusion chromatography. Journal of Agricultural and Food Chemistry 48 (2000) 1610-1616
22. McHugh T.H., Avena-Bustillos R.J., and Krochta J.M. Hydrophobic edible films: modified procedure for water vapour permeability and explanation of thickness effects. Journal of Food Science 58 4 (1993) 899-903
23. McHugh T.H., and Krochta J.M. Dispersed phase particle size effects on water vapour permeability of whey protein-beeswax emulsion films. Journal of Food Processing and Preservation 18 (1994) 173-188
24. Moughal K.I., Munro P.A., and Singh H. Suspension stability and size distribution of particles in reconstituted, commercial calcium caseinates. International Dairy Journal 10 (2000) 683-690
25. Morillon V., Debeaufort F., Blond G., Capelle M., and Voilley A. Factors affecting the moisture permeability of lipid-based edible films: a review. Critical Reviews in Food Science and Nutrition 42 1 (2002) 67-89
26. Nylander T. Interactions between proteins and polar lipids. In: Friberg S.E., Larsson K., and Sjöblom J. (Eds). Food Emulsions. fourth ed. (2004), Marcel Dekker, New York (Chapter 4)
27. Olivas G.I., and Barbosa-Cánovas G.V. Alginate-calcium films: water vapor permeability and mechanical properties as affected by plasticizer and relative humidity. LWT - Food Science and Technology 41 2 (2008) 359-366
28. Perez-Gagó M.B., and Krochta J.M. Lipid particle size effect on water vapour permeability and mechanical properties of whey protein/beeswax emulsion films. Journal of Agricultural and Food Chemistry 49 2 (2001) 996-1002
29. Rhim J., Wu Y., Weller C.L., and Schnepf M. Physical characteristics of emulsified soy protein-fatty acid composite films. Sciences des Aliments 19 1 (1999) 57-71
30. Rawle A. The importance of particle sizing to the coatings industry. Part 1: particle size measurement. Advances in Colour Science and Technology 5 1 (2002) 1-12
31. Shellhammer T.H., and Krochta J.M. Whey protein emulsion film performance as affected by lipid type and amount. Journal of Food Science 62 2 (1997) 390-394
32. Srinivasan M., Singh H., and Munro P.A. Adsorption behaviour of sodium and calcium caseinates in oil-in-water emulsions. International Dairy Journal 9 (1999) 337-341
33. Srinivasan M., Singh H., and Munro P.A. Influence of retorting (121 °C for 15 min), before or after emulsification, on the properties of calcium caseinate oil-in-water emulsions. Food Chemistry 80 (2003) 61-69
34. Villalobos R., Chanona J., Hernández P., Gutiérrez G., and Chiralt A. Gloss and transparency of hydroxypropyl methylcellulose films containing surfactants as affected by their microstructure. Food Hydrocolloids 19 (2005) 53-61
35. Yang L., and Paulson A.T. Effects of lipids on mechanical and moisture barrier properties of edible gellan film. Food Research International 33 (2000) 571-578
36. Ye A., and Singh H. Interfacial composition and stability of sodium caseinate emulsions as influenced by calcium ions. Food Hydrocolloids 15 (2001) 195-207