Mechanical and barrier properties of extruded film made from sodium and calcium caseinates

Food Packaging and Shelf Life

Volumn 2, Issue 2, 2014, Pages 65-72

  Belyamani, Imane ^a,b,c   Prochazka, Frédéric ^a,b,c   Assezat, Gilles ^a,b,c   Debeaufort, Frédéric ^d  

^a UNIVERSITÉ DE LYON   (France)

^b CNRS   (France)

^c UNIVERSITÉ JEAN MONNET   (France)

^d UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Blown film extrusion; Calcium caseinate; Food packaging; Mechanical properties; Sodium caseinate; Water permeability

Indexed keywords

EID: 84908413222     PISSN: 22142894     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fpsl.2014.07.003     Document Type: Article

References (35)

1. Abu Diak O., Bani-Jaber A., Amro B., Jones D., Andrews G.P. The manufacture and characterization of casein films as novel tablet coatings. Food and Bioproducts Processing 2007, 85:284-290.
2. Arrieta M.P., Peltzer M.A., Garrigos M.C., Jimenez A. Structure and mechanical properties of sodium and calcium caseinate edible active films with carvacrol. Journal of Food Engineering 2013, 114:486-494.
3. Audic J.L., Chaufer B. Caseinate based biodegradable films with improved water resistance. Journal of Applied Polymer Science 2010, 117:1828-1836.
4. Audic J.L., Chaufer B., Daufin G. Non-food applications of milk components and dairy co-products: A review. Lait 2003, 83:417-438.
5. Avena-Bustillos R.J., Krochta J.M. Water vapor permeability of caseinate-based edible films as affected by pH, calcium crosslinking and lipid content. Journal of Food Science 1993, 58:904-907.
6. Banerjee R., Chen H. Functional properties of edible films using whey protein concentrate. Journal of Dairy Science 1995, 78:1673-1683.
7. Belyamani I., Prochazka F., Assezat G. Production and characterization of sodium caseinate edible films made by blown-film extrusion. Journal of Food Engineering 2014, 121:39-47.
8. Brault D., D'Aprano G., Lacroix M. Formation of free-standing sterilized edible films from irradiated caseinates. Journal of Agricultural and Food Chemistry 1997, 45:2964-2969.
9. Cayot P., Lorient D. Structures et technofonctions des protéines du lait 1998, Tec & Doc, Lavoisier, Paris.
10. Chen H. Formation and properties of casein films and coating. Protein-based films and coatings 2002, 181-211. CRC Press, Florida. A. Gennadios (Ed.).
11. Debeaufort F., Martin-Polo M., Voilley A. Polarity homogeneity and structure affect water vapour permeability of model edible films. Journal of Food Science 1993, 58:426-429.
12. Fabra M.J., Talens P., Chiralt A. Influence of calcium on tensile, optical and water vapour permeability properties of sodium caseinate edible films. Journal of Food Engineering 2010, 96:356-364.
13. 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.
14. Gennadios A., Weller C.L. Moisture adsorption by grain protein films. Transactions of the ASAE 1994, 37:535-539.
15. Guilbert S. Technology and application of edible protective films. Food packaging and preservation 1986, 371-394. Elsevier Applied Science Publishers, New York. M. Mathlouthi (Ed.).
16. Hambleton A., Debeaufort F., Beney F., Karbowiak T., Voilley A. Protection of active aroma compound against moisture and oxygen by encapsulation in biopolymeric emulsion-based edible films. Biomacromolecules 2008, 9:1058-1063.
17. Hambleton A., Debeaufort F., Bonnotte A., Voilley A. Influence of alginate emulsion-based films structure on its barrier properties and on the protection of microencapsulated aroma compound. Food Hydrocolloids 2009, 8:2116-2124.
18. Iglesias H.A., Chirife J. Handbook of food isotherms 1982, Academic Press, New York.
19. Jayasekara R., Harding I., Bowater I., Christie G.B.Y., Lonergan G.T. Preparation, surface modification and characterisation of solution cast starch PVA blended films. Polymer Testing 2004, 23:17-27.
20. Khwaldia K., Banon S., Desobry S., Hardy J. Mechanical and barrier properties of sodium caseinate-anhydrous milk fat edible films. International Journal of Food Science and Technology 2004, 39:403-411.
21. Kinsella J.E. Milk proteins: Physicochemical and functional properties. Critical Reviews in Food Science and Nutrition 1984, 21:197-262.
22. Lacroix M., Cooksey K. Edible films and coatings from animal-origin proteins. Innovations in food packaging 2005, 301-317. Elsevier Academic Press, London. J.H. Han (Ed.).
23. Lacroix M., Jobin M., Mezgheni E., Srour M., Boileau S. Polymerization of calcium caseinates solutions induced by gamma irradiation. Radiation Physics and Chemistry 1998, 52:223-227.
24. Latha M.S., Jayakrishnan A. Glutaraldehyde cross-linked bovine casein microspheres as a matrix for the controlled release of theophylline: In-vitro studies. Journal of Pharmacy and Pharmacology 1994, 46:8-13.
25. McHugh T.H., Krochta J.M. Milk protein-based edible films and coatings. Food Technology 1994, 48:97-103.
26. Morr C.V. Functional properties of milk proteins and their use as food ingredients. Developments in dairy chemistry 1986, 375-399. Elsevier Applied Science, New York. P.F. Fox (Ed.).
27. Motoki M., Aso H., Seguro K., Nio N. αs1-Casein film prepared using transglutaminase. Agricultural and Biological Chemistry 1987, 51:993-996.
28. Olivas G.I., Barbosa-Canovas G.V. Alginate-calcium films: Water vapour permeability and mechanical properties as affected by plasticizer and relative humidity. LWT-Food Science and Technology 2008, 2:359-366.
29. Prochazka, F. & Assezat, G. (2012). Casein and/or caseinate thermoplastic granule, composition, and method for producing same. PCT Patent 2012/010421.
30. Ressouany M., Vachon C., Lacroix M. Irradiation dose and calcium effect on the mechanical properties of cross-linked caseinate films. Journal of Agricultural and Food Chemistry 1998, 46:1618-1623.
31. Srinivasan M., Singh H., Munro P.A. Adsorption behaviour of sodium and calcium caseinates in oil-in-water emulsions. International Dairy Journal 1999, 9:337-341.
32. Srinivasan M., Singh H., Munro P.A. Formation and stability of sodium caseinate emulsions: Influence of retorting (121°C for15min) before or after emulsification. Food Hydrocolloids 2002, 16:153-160.
33. Srinivasan M., Singh H., Munro P.A. Influence of retorting (121°C for 15min), before or after emulsification, on the properties of calcium caseinate oil-in-water emulsion. Food Chemistry 2003, 80:61-69.
34. Swaisgood H.E. Chemistry of milk protein. Developments in dairy chemistry 1982, 1-59. Elsevier Applied Science, London. P.F. Fox (Ed.).
35. Van Den Berg C. Development of B.E.T.-like models for sorption of water on foods, theory and relevance. Properties of water in foods 1985, 119-131. Martinus Nijhoff Publishers, Dordrecht. D. Simatos, J.L. Multon (Eds.).