Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate based films containing oleic and stearic acids

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 1112-1121

  Fabra, M J ^a   Perez Masia R ^a   Talens, P ^a   Chiralt, A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Fatty acids; Films; Microstructure; Particle size; Physical properties

Indexed keywords

ASSOCIATION REACTIONS; HOMOGENIZATION METHOD; MECHANICAL PERMEABILITY; OLEIC ACID; OPTICAL PROPERTIES; PARTICLE SIZE ANALYSIS; SODIUM; SURFACE ROUGHNESS;

CONDITION; FILM MICROSTRUCTURES; FILM-FORMING; PARTICLES SIZES; PARTICLES-SIZE DISTRIBUTIONS; PROPERTY; SELF-ASSOCIATIONS; SODIUM CASEINATE; SODIUM CASEINATE FILMS; WATER VAPOR PERMEABILITY;

PARTICLE SIZE;

EID: 79952537200     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.10.008     Document Type: Article

References (25)

1. ASME B46.1 Surface texture: Surface roughness, waviness and lay 1995, ASME, An American National Standard, New York.
2. ASTM Standard test methods for water vapor transmission of materials. Standards designations: E96-95. Annual book of ASTM standards 1995, (pp. 406-413), American Society for Testing and Materials, Philadelphia, PA.
3. ASTM Standard test method for specular gloss. Designation (D523). Annual book of ASTM standards 1999, Vol. 06.01. American Society for Testing and Materials, Philadelphia, PA.
4. ASTM Standard test method for tensile properties of thin plastic sheeting. Standard D882. Annual book of American Standard Testing Methods 2001, ASTM, Philadelphia, (pp 162-170). D882.
5. Callegarin F., Quezada-Gallo J.A., Debeaufort F., Voilley A. Lipids and biopackaging. Journal of the American Oil Chemists' Society 1997, 74:1183-1192.
6. Erickson E. Lipid-protein interactions. Food emulsions 1990, Marcel Dekker, Inc., New York and Basel. K. Larsson, S.E. Friberg (Eds.).
7. Fabra M.J., Jiménez A., Atarés L., Talens P., Chiralt A. Effect of fatty acids and beeswax addition on properties of sodium caseinate dispersions and films. Biomacromolecules 2009, 10:1500-1507.
8. Fabra M.J., Talens P., Chiralt A. Microstructure and optical properties of sodium caseinate films containing oleic acid-beeswax mixtures. Food Hydrocolloids 2009, 23(3):676-683.
9. Fabra M.J., Talens P., Chiralt A. Water sorption isotherms and phase transitions of sodium caseinate-lipid films as affected by lipid interactions. Food Hydrocolloids 2010, 24:384-391.
10. Hunter J.R. Foundations of colloid science 1989, Vol. II:963. Oxford Science Publications, Oxford, U.K. J.R. Hunter (Ed.).
11. Hutchings J.B. Food colour and appearance 1999, Aspen Publisher, Maryland.
12. Kamper S.L., Fennema O. Water vapour permeability of edible bilayer films. Journal of Food Science 1984, 49:1478-1481.
13. Koelsch C.M., Labuza T.P. Functional, physical and morphological properties of methylcellulose and fatty acid-based edible barriers. Lebensmittel-Wissenschaft und Technologie 1992, 25:404-411.
14. Krochta J.M. Emulsion films on food products to control mass transfer. AIChE 1990, 86(277):57-61.
15. Krog N.J. Food emulsifiers and their chemical and physical properties. Food emulsions 1990, Marcel Dekker, Inc., New York and Basel. K. Larsson, S.E. Friberg (Eds.).
16. Larsson K., Dejmek P. Crystal and liquid crystal structures of lipids. Food emulsions 1990, Marcel Dekker, Inc., New York and Basel. K. Larsson, S.E. Friberg (Eds.).
17. Mc Hugh T.H., Avena-Bustillos R., Krochta J.M. Hydrophobic edible films: modified procedure for water vapor permeability and explanation of thickness effects. Journal of Food Science 1993, 58(4):899-903.
18. Mukerjee P., Mysels K.J. National Standards Reference Data Service 1971, Vol. 36. National Bureau of Standards, Washington, D.C.
19. Park J.W., Testin R.F., Vergano P.J., Park H.J., Weller C.L. Fatty acid distribution and its effect on oxygen permeability in laminated edible films. Journal of Food Science 1996, 61:401-406.
20. Perez-Gagó M.B., Krochta J.M. Lipid particle size effect on water vapor permeability and mechanical properties of whey protein/beeswax emulsion films. Journal of Agricultural and Food Chemistry 2001, 49(2):996-1002.
21. Quezada Gallo J.A., Debeaufort F., Callegarin F., Voilley A. Lipid hydrophobicity, physical state and distribution effects on the properties of emulsions-based edible films. Journal of Membrane Science 2000, 180:37-46.
22. Sherwin C.P., Smith D.E., Fulcher R.G. Effect of fatty acid type on dispersed phase particle size distributions in edible films. Journal of Agricultural and Food Chemistry 1998, 46:4534-4538.
23. Tanford C. The hydrophobic effect: Formation of micelles and biological membranes 1980, Wiley, New York.
24. Trezza T.A., Krochta J.M. The gloss of edible coatings as affected by surfactants, lipids, relative humidity, and time. Journal of Food Science 2000, 65(4):658-666.
25. Villalobos R., Chanona J., Hernández P., Gutiérrez G., Chiralt A. Gloss and transparency of hydroxypropyl methylcellulose films containing surfactants as affected by their microstructure. Food Hydrocolloids 2005, 19:53-61.