Comparative study of the mechanical properties of edible filmsmade from single and blended hydrophilic biopolymer matrices;Estudio comparativo de las propiedades mecánicas de películas comestibles elaboradas a partir de matrices poliméricas simples y combinadas

Revista Mexicana de Ingeniera Quimica

Volumn 7, Issue 3, 2008, Pages 263-273

  Villagomez Zavala D L ^a,b   Gomez Corona C ^c   San Martin Martinez E ^b   Perez Orozco J P ^d   Vernon Carter, E J ^e   Pedroza Islas, R ^b,c  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^c UNIVERSIDAD IBEROAMERICANA   (Mexico)

^d INSTITUTO TECNOLÓGICO DE ZACATEPEC   (Mexico)

^e DEPARTAMENTO DE QUÍMICA   (Mexico)

Author keywords

Edible films; Hydrocolloids; Mechanical properties; Mesquite gum; Sodium alginate; Whey protein concentrate; carrageenan

Indexed keywords

EID: 79851513657     PISSN: 16652738     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (28)

1. Aguilar-Mendez, M. A., San Martin-Martinez, E., Tomas, S. A., Cruz-Orea, A., Jaime-Fonseca, M. R., (2008) Gelatine-starch films: physicochemical properties and their application in extending the postharvest shelf life of avocado (Persea americana), Journal of the Science of Food and Agriculture 88, 185-193.
2. Anker, M., Stading, M. and Hermansson, A. M. (1998). Mechanical properties, water vapour permeability, and moisture contents of β- lactoglobulin and whey protein films using multivariate analysis. Journal of Agricultural and Food Chemistry 46, 1820-1829.
3. Anker, M., Stading, M. and Hermansson, A.M. (2000). Relationship between the microstructure and the mechanical and barrier properties of whey protein films. Journal of Agricultural and Food Chemistry 48, 3806-3816.
4. ASTM (1997). In: Annual book of American standard testing methods, ASTM, Philadelphia, Pp. 165-173.
5. Briston, J.H. (1990). Plastic films. Pp. 93-112. Longman Scientific & Technical, England.
6. Bu, H., Kjøniksen, A.L., Knudsen, K.D. and Nyström, B. (2004). Rheological andstructural properties of aqueous alginate during gelation via de Ugi multicomponent reaction. Biomacromolecules 5, 1470-1479.
7. De Kruif, C.G. and Tuinier, R. (2001). Polysaccharide protein interactions. Food Hydrocolloids 15, 555-563.
8. Dickinson, E. (2003). Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids 17, 25-39.
9. Fang, Y., Tung, M.A., Britt, I.J., Yada, S. and Dalgleish, D.G. (2002). Tensile and barrier properties of edible films made from whey proteins. Journal of Food Science 67,188-193.
10. Garti, N. and Reichman, D. (1993). Hydrocolloids as food emulsifiers and stabilizers. Food Structure 12, 411-426.
11. Hare, L.B. (1974). Mixture designs applied to food formulation. Food Technology 28(3), 50-62.
12. Kester, J.J. and Fennema, O. (1989). Edible films and coatings: A review. Journal of Food Science 40, 47-59.
13. Krochta, J.M. and Mulder-Johnston, C. (1997). Edible and biodegradable polymer films: Challenges and opportunities. Food Technology 51(2), 61-74.
14. Loeza-Corte, J.M., Verde-Calvo, J.R., Cruz-Sosa, F., Vernon-Carter, E.J. and Huerta-Ochoa. (2007). S. L-arabinose production by hydrolysis of mesquite gum by a crude extract with α-L-arabinofuranosidase activity from Aspergillus niger. Revista Mexicana de Ingeniería Química 6, 259-265.
15. McHugh, T.H. and Krochta, J.M. (1994). Sorbitolvs- glycerol-plasticized whey protein edible films: Integrated oxygen permeability and tensile property evaluation. Journal of Agricultural and Food Chemistry 42 (2), 841-845.
16. Morris, V.J. (1986). Multicomponent gels. In: Gums and stabilisers for the food industry 3 (G.O. Phillips, D.J. Wedlock and P.A. Williams, eds), Pp. 87-100. Elsevier Applied Science Publishers, New York.
17. Orozco-Villafuerte, J., Cruz-Sosa, F., Ponce-Alquicira, E. and Vernon-Carter, E.J. (2003). Mesquite gum: Fractionation and characterization of the gum exuded from Prosopis laevigata obtained from plant tissue culture from wild trees. Carbohydrate Polymers 54, 327-333.
18. Park, H.J., Rhee, C.O., Bae, D.H. and Hettiarachchy, N.S. (2001). Mechanical and water-vapor permeability of soy-protein films affected by calcium salts and glucono-δ-lactone. Journal of Agricultural and Food Chemistry 59, 2308-2312.
19. Parris, N., Coffin, D.R. (1997). Composition factors affecting the water vapour permeability and tensile properties of hydrophilic zein films. Journal of Agricultural and Food Chemistry 45, 1568-1599.
20. Pérez-Gago, M.B., Nadaud, P. and Krochta, J.M. (1999). Water vapor permeability, solubility, and tensile properties of heat denatured versus native whey protein films. Journal of Food Science 64, 1034-1037.
21. Román-Guerrero, A., Orozco-Villafuerte, J., Pérez-Orozco, J.P., Cruz-Sosa, F., Jiménez- Alvarado, R. and Vernon-Carter, E.J. (2009). Application and evaluation of mesquite gum and its fractions as interfacial film formers and emulsifiers of orange peel oil. Food Hydrocolloids 23, 708-713.
22. Sábato, S.F., Outtara, B., Yu, H., D'Apramo, G., Le Tien, C., Mateescu, M.A. and Lacroix, M. (2001). Mechanical and barrier properties of cross-linked soy and whey protein based films. Journal of Agricultural and Food Chemistry 49, 1397-1403.
23. Sánchez, V.E., Bartholomai, G.B. and Pilosof, A.M.R. (1995). Rheological properties of food gums as related to their water binding capacity and to soy protein interaction. Lebensmittel Wissencschaft und Technology 28, 380-385.
24. Tolstoguzov, V. (1986). Functional properties of protein-polysaccharides mixtures. In: Functional properties of food macromolecules, (J.R. Mitchell and D.A. Ledward, eds), Pp. 385-415. Elsevier, London.
25. Tolstoguzov, V. (2003). Some thermodynamic considerations in food formulation. Food Hydrocolloids 17, 1-23.
26. Tharanathan, R. N. (2003). Biodegradable films and composite coatings: past, present and future. Trends Food Technology, 14, 71-78.
27. Vernon-Carter, E.J., Beristain, C.I. and Pedroza-Islas, R. (2000). Mesquite gum (Prosopis gum). In: Novel macromolecules in food systems, (G. Doxastakis and V. Kiosseoglou, eds), Pp. 217-238. Elsevier, Amsterdam.
28. Williams, P.A. and Phillips, G.O. (1995). Interactions in mixed polysaccharide systems. In: Food polysaccharides and their applications (A.M. Stephen, ed), Pp. 463-500. Marcel Dekker, New York.