Effect of drying conditions and plasticizer type on some physical and mechanical properties of amaranth flour films

LWT

Volumn 50, Issue 2, 2013, Pages 392-400

  Tapia Blacido D R ^a   Sobral, P J do Amaral ^a   Menegalli, F C ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Amaranth flour; Drying; Edible film; Glycerol; Sorbitol

Indexed keywords

GLYCEROL; MECHANICAL PERMEABILITY; PLASTICIZERS; REINFORCED PLASTICS;

AMARANTH FLOUR; DRYING CONDITION; DRYING TEMPERATURE; EDIBLE FILMS; PHYSICAL AND MECHANICAL PROPERTIES; SORBITOL; WATER SORPTION ISOTHERMS; WATER VAPOR PERMEABILITY;

DRYING;

AMARANTHUS CAUDATUS;

EID: 84867877301     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.09.008     Document Type: Article

References (36)

1. Alcantara C.R., Rumsey T.R., Krochta J.M. Drying rate effect on the properties of whey protein films. Journal of Food Process Engineering 1998, 21:387-405.
2. ASTM Annual book of ASTM standards 1995, American Society for Testing and Materials, Philadelphia.
3. Bizot H. Using the GAB model to construct sorption isotherms. Physical properties of foods 1984, 43-61. Applied Science Publishers, London.
4. Breene W.M. Food uses of grain amaranth. Cereal Food World 1991, 36:426-429.
5. Chaudhary D.S., Adhikari B.P., Kasapis S. Glass-transition behaviour of plasticized starch biopolymer system - a modified Gordone-Taylor approach. Food Hydrocolloids 2011, 25:114-121.
6. Colla E., Sobral P.J.A., Menegalli F.C. Amaranthus cruentus flour edible films: Influence of stearic acid addition, plasticizer concentration, and emulsion stirring speed on water vapor permeability and mechanical properties. Journal of Agriculture and Food Chemistry 2006, 54:6645-6653.
7. Da Silva M.A., Bierhalz A.C.K., Kieckbush T.G. Influence of drying conditions on physical properties of alginate films. Drying Technology 2012, 30:72-79.
8. Denavi G., Tapia-Blácido D.R., Añón M.C., Sobral P.J.A., Mauri A.N., Menegalli F.C. Effects of drying conditions on some physical properties of soy protein films. Journal of Food Engineering 2009, 90:341-349.
9. Derringer G., Suich R. Simultaneous optimization of several response variables. Journal of Quality Technology 1980, 12:214-219.
10. Fernández-Pan I., Ziani K., Pedroza-Islas R., Maté J.I. Effect of drying conditions on the mechanical and barrier properties of films based on chitosan. Drying Technology 2010, 28:1350-1358.
11. Gennadios A., Weller C.L., Hanna M.A., Froning G.W. Mechanical and barrier properties of egg albumen films. Journal of Food Science 1996, 61:585-589.
12. Gontard N., Guilbert S., Cuq J. Edible wheat gluten films: influence of the main process variables on films properties using response surface methodology. Journal of Food Science 1992, 57:190-195.
13. Hernández-Muñoz P., Kanavouras A., Ng P.K.W., Gavara R. Development and characterization of biodegradable films made from wheat gluten protein fractions. Journal of Agriculture and Food Chemistry 2003, 51:7647-7654.
14. Jangchud A., Chinnan M.S. Peanut protein film as affected by drying temperature and pH of film forming solution. Journal of Food Science 1999, 64:153-157.
15. Kowalczyk D., Baraniak B. Effects of plasticizers, pH and heating of film-forming solution on the properties of pea protein isolate films. Journal of Food Engineering 2011, 105:295-305.
16. Mali S., Sakanaka L.S., Yamashita F., Grossmann M.V.E. Water sorption and mechanical properties of cassava starch films and their relation to plasticizing effect. Carbohydrate Polymers 2005, 60:283-289.
17. Mayachiew P., Devahastin S. Comparative evaluation of physical properties of edible chitosan films prepared by different drying methods. Drying Technology 2008, 26(2):176-185.
18. McHugh T.H., Aujard J.F., Krochta J.M. Plasticized whey protein edible films: water vapor permeability properties. Journal of Food Science 1994, 59:416-419.
19. Menegalli F.C., Sobral P.J.A., Roques M.A., Laurent S. Characteristics of gelatin biofilms in relation to drying process conditions near melting. Drying Technology 1999, 17:1697-1706.
20. Moreira R., Chenlo F., Torres M.D., Silva C., Prieto D.M., Sousa A.M.M., et al. Drying kinetics of biofilms obtained from chestnut starch and carrageenan with and without glycerol. Drying Technology 2011, 29:1058-1065.
21. Müller C.M.O., Yamashita F., Borges-Laurindo J. Evaluation of the effects of glycerol and sorbitol concentration and water activity on the water barrier properties of cassava starch films through a solubility approach. Carbohydrate Polymers 2008, 72:82-87.
22. Perez E., Bahnassey Y.A., Breene W.M. A simple laboratory scale method for isolation of amaranth starch. Starch/Stärke 1993, 45:211-214.
23. Rindlav-Wetsling A., Standing M., Hermansson A., Gatenholm P. Structure, mechanical and barrier properties of amylose and amylopectin films. Carbohydrate Polymers 1998, 36:217-224.
24. Soazo M., Rubiolo A.C., Verdini R.A. Effect of drying temperature and beewax content on physical properties of whey protein emulsion films. Food Hydrocolloids 2011, 25:1251-1255.
25. Stading M., Rindlav-Westling A., Gatenholm P. Humidity-induced structural transitions in amylose and amylopectin films. Carbohydrate Polymer 2001, 45:209-217.
26. Su J.F., Huang Z., Zhao Y.H., Yuan X.Y., Wang X.Y., Li M. Moisture sorption and water vapor permeability of soy protein isolate/poly(vinyl alcohol)/glycerol blend films. Industrial Crops and Products 2010, 31:266-276.
27. Takahashi M., Yamada M., Machida Y. A new method to evaluate the softening effect of cosmetic ingredients on the skin. Journal of the Society of Cosmetic Chemists 1984, 35:171-181.
28. Talja R.A., Helén H., Roos Y.H., Jouppila K. Effect of various polyols and polyol contents on physical properties of potato starch-based films. Carbohydrate Polymers 2007, 67(3):288-295.
29. Tapia-Blácido D., Mauri A.N., Menegalli F.C., Sobral P.J.A., Añón M.C. Contribution of protein and lipid fraction in the physical, thermal and structure properties of amaranth flour films (Amaranthus caudatus). Journal of Food Science 2007, 72(5):293-300.
30. Tapia-Blácido D., Sobral P.J.A., Menegalli F.C. Development and characterization of biofilms based on amaranth flour (Amaranthus caudatus). Journal of Food Engineering 2005, 67:215-223.
31. Tapia-Blácido D., Sobral P.J.A., Menegalli F.C. Effect of drying temperature and relative humidity on the mechanical properties of amaranth flour films plasticized with glycerol. Brazilian Journal of Chemical Engineering 2005, 212:249-256.
32. Tapia-Blácido D., Sobral P.J.A., Menegalli F.C. Optimization of amaranth flour films plasticized with glycerol and sorbitol by multi-response analysis. LWT-Food Science and Technology 2011, 44(8):1731-1738.
33. Thakhiew W., Devahastin S., Soponronnarit S. Effects of drying methods and plasticizer concentration on some physical and mechanical properties of edible chitosan films. Journal of Food Engineering 2010, 99:216-224.
34. Tosi E.A., Re E.D., Masciarelli R., Sanchez O.C., de la Torre M.A. Whole and defatted hyperproteic amaranth flours tested as wheat flour supplementation in mold breads. LWT - Food Science and Technology 2002, 35:472-475.
35. Vargas M., Albors A., Chiralt A., González-Martínez C. Water interactions and microestructure of chitosan-methylcellulose composite films as affected by ionic concentration. LWT - Food Science and Technology 2011, 44:2290-2295.
36. Wan V.C.H., Kim M.S., Lee S.Y. Water vapor permeability and mechanical properties of soy protein isolate edible films composed of different plasticizer combinations. Journal of Food Science 2005, 70:387-391.