Development and characterization of a novel edible extruded sheet based on different casein sources and influence of the glycerol concentration

Food Hydrocolloids

Volumn 75, Issue , 2018, Pages 182-191

  Chevalier, Elodie ^a,b   Assezat, Gilles ^b   Prochazka, Frédéric ^b   Oulahal, Nadia ^a  

^a University of Lyon   (France)

^b UNIVERSITÉ DE LYON   (France)

Author keywords

Casein; Edible film; Extrusion; Glycerol; Mechanical properties; Water properties

Indexed keywords

CASEIN; DENSITY (SPECIFIC GRAVITY); EXTRUSION;

ACID CASEIN; COLOR DENSITY; DRY PROCESS; EDIBLE FILMS; EXTRACTION METHOD; EXTRUDED SHEETS; GLYCEROL CONCENTRATION; SODIUM CASEINATE; WATER PROPERTIES; WATER SENSITIVITY;

GLYCEROL;

EID: 85029225384     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.08.028     Document Type: Article

References (54)

1. Ahmadi, R., Kalbasi-Ashtari, A., Oromiehie, A., Yarmand, M.-S., Jahandideh, F., Development and characterization of a novel biodegradable edible film obtained from psyllium seed (Plantago ovata Forsk). Journal of Food Engineering 109:4 (2012), 745–751 https://doi.org/10.1016/j.jfoodeng.2011.11.010.
2. Arrieta, M.P., Peltzer, M.A., Structure and mechanical properties of sodium and calcium caseinate edible active films with carvacrol. Journal of Food Engineering 114:4 (2013), 486–494 https://doi.org/10.1016/j.jfoodeng.2012.09.002.
3. Arrieta, M.P., Peltzer, M.A., López, J., Garrigós, M., del, C., Valente, A.J.M., et al. Functional properties of sodium and calcium caseinate antimicrobial active films containing carvacrol. Journal of Food Engineering 121 (2014), 94–101 https://doi.org/10.1016/j.jfoodeng.2013.08.015.
4. 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 58:4 (1993), 904–907 https://doi.org/10.1111/j.1365-2621.1993.tb09388.x.
5. Aydt, T., Weller, C., Testin, R., Mechanical and barrier properties of edible corn and wheat protein films. Biological Systems Engineering: Papers and Publications, 1991 Retrieved from http://digitalcommons.unl.edu/biosysengfacpub/195.
6. Banerjee, R., Chen, H., Functional properties of edible films using whey protein concentrate. Journal of Dairy Science 78:8 (1995), 1673–1683 https://doi.org/10.3168/jds.S0022-0302(95)76792-3.
7. Barone, J.R., Schmidt, W.F., Gregoire, N.T., Extrusion of feather keratin. Journal of Applied Polymer Science 100:2 (2006), 1432–1442 https://doi.org/10.1002/app.23501.
8. Belyamani, I., Prochazka, F., Assezat, G., Debeaufort, F., Mechanical and barrier properties of extruded film made from sodium and calcium caseinates. Food Packaging and Shelf Life 2:2 (2014), 65–72 https://doi.org/10.1016/j.fpsl.2014.07.003.
9. Chick, J., Ustunol, Z., Mechanical and barrier properties of lactic acid and rennet precipitated casein-based edible films. Journal of Food Science 63:6 (1998), 1024–1027 https://doi.org/10.1111/j.1365-2621.1998.tb15846.x.
10. Colak, B.Y., Gouanve, F., Degraeve, P., Espuche, E., Prochazka, F., Study of the influences of film processing conditions and glycerol amount on the water sorption and gas barrier properties of novel sodium caseinate films. Journal of Membrane Science 478 (2015), 1–11 https://doi.org/10.1016/j.memsci.2014.12.027.
11. Colak, B.Y., Peynichou, P., Galland, S., Oulahal, N., Assezat, G., Prochazka, F., et al. Active biodegradable sodium caseinate films manufactured by blown-film extrusion: Effect of thermo-mechanical processing parameters and formulation on lysozyme stability. Industrial Crops and Products 72 (2015), 142–151 https://doi.org/10.1016/j.indcrop.2014.12.047.
12. Cuq, B., Gontard, N., Cuq, J.-L., Guilbert, S., Selected functional properties of fish myofibrillar protein-based films as affected by hydrophilic plasticizers. Journal of Agricultural and Food Chemistry 45:3 (1997), 622–626 https://doi.org/10.1021/jf960352i.
13. Dang, K.M., Yoksan, R., Morphological characteristics and barrier properties of thermoplastic starch/chitosan blown film. Carbohydrate Polymers 150 (2016), 40–47 https://doi.org/10.1016/j.carbpol.2016.04.113.
14. 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 96:3 (2010), 356–364 https://doi.org/10.1016/j.jfoodeng.2009.08.010.
15. Farhan, A., Hani, N.M., Characterization of edible packaging films based on semi-refined kappa-carrageenan plasticized with glycerol and sorbitol. Food Hydrocolloids 64 (2017), 48–58 https://doi.org/10.1016/j.foodhyd.2016.10.034.
16. Galus, S., Kadzińska, J., Whey protein edible films modified with almond and walnut oils. Food Hydrocolloids 52 (2016), 78–86 https://doi.org/10.1016/j.foodhyd.2015.06.013.
17. Galus, S., Kadzińska, J., Whey protein edible films modified with almond and walnut oils. Food Hydrocolloids 52 (2016), 78–86 https://doi.org/10.1016/j.foodhyd.2015.06.013.
18. Godbillot, L., Dole, P., Joly, C., Rogé B., Mathlouthi, M., Analysis of water binding in starch plasticized films. Food Chemistry 96:3 (2006), 380–386 https://doi.org/10.1016/j.foodchem.2005.02.054.
19. Gontard, N., Guilbert, S., Cuq, J.-L., Edible wheat gluten Films: Influence of the main process variables on film properties using response surface methodology. Journal of Food Science 57:1 (1992), 190–195 https://doi.org/10.1111/j.1365-2621.1992.tb05453.x.
20. Gontard, N., Guilbert, S., Cuq, J.-L., Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an edible wheat gluten film. Journal of Food Science 58:1 (1993), 206–211 https://doi.org/10.1111/j.1365-2621.1993.tb03246.x.
21. Guan, Y., Liu, X., Zhang, Y., Yao, K., Study of phase behavior on chitosan/viscose rayon blend film. Journal of Applied Polymer Science 67:12 (1998), 1965–1972 https://doi.org/10.1002/(SICI)1097-4628(19980321)67:12<1965::AID-APP2>3.0.CO;2-L.
22. Guerrero, P., Retegi, A., Gabilondo, N., de la Caba, K., Mechanical and thermal properties of soy protein films processed by casting and compression. Journal of Food Engineering 100:1 (2010), 145–151 https://doi.org/10.1016/j.jfoodeng.2010.03.039.
23. Hernandez-Izquierdo, V. m., Krochta, J. m, Thermoplastic processing of proteins for film formation—a review. Journal of Food Science 73:2 (2008), R30–R39 https://doi.org/10.1111/j.1750-3841.2007.00636.x.
24. Hernandez-Izquierdo, V. m., Reid, D. s., McHugh, T. h., De J. Berrios, J., Krochta, J. m, Thermal transitions and extrusion of glycerol-plasticized whey protein mixtures. Journal of Food Science 73:4 (2008), E169–E175 https://doi.org/10.1111/j.1750-3841.2008.00735.x.
25. Horne, D.S., Banks, J.M., Rennet-induced coagulation of milk. Fox, P. L. H. M. Patrick F., Cogan, Timothy M., Guinee, Timothy P., (eds.) Cheese: Chemistry, physics and microbiology, Vol. 1, 2004, Academic Press, 47–70 https://doi.org/10.1016/S1874-558X(04)80062-9.
26. Jangchud, A., Chinnan, M.S., Properties of peanut protein Film: Sorption isotherm and plasticizer effect. LWT - Food Science and Technology 32:2 (1999), 89–94 https://doi.org/10.1006/fstl.1998.0498.
27. Jouki, M., Khazaei, N., Ghasemlou, M., HadiNezhad, M., Effect of glycerol concentration on edible film production from cress seed carbohydrate gum. Carbohydrate Polymers 96:1 (2013), 39–46 https://doi.org/10.1016/j.carbpol.2013.03.077.
28. Kasprzak, M., Rzedzicki, Z., Effect of bath temperature and soaking time on the dynamics of water holding capacity of everlasting pea-wheat extrudates. International Agrophysics, 2007 Retrieved from http://agris.fao.org/agris-search/search.do?recordID=DJ2012039793.
29. Kinsella, J.E., Milk proteins: Physicochemical and functional properties. Critical Reviews in Food Science and Nutrition 21:3 (1984), 197–262 https://doi.org/10.1080/10408398409527401.
30. Kokoszka, S., Debeaufort, F., Lenart, A., Voilley, A., Liquid and vapour water transfer through whey protein/lipid emulsion films. Journal of the Science of Food and Agriculture 90:10 (2010), 1673–1680 https://doi.org/10.1002/jsfa.4001.
31. Kokoszka, S., Debeaufort, F., Lenart, A., Voilley, A., Water vapour permeability, thermal and wetting properties of whey protein isolate based edible films. International Dairy Journal 20:1 (2010), 53–60 https://doi.org/10.1016/j.idairyj.2009.07.008.
32. Krishna, M., Nindo, C.I., Min, S.C., Development of fish gelatin edible films using extrusion and compression molding. Journal of Food Engineering 108:2 (2012), 337–344 https://doi.org/10.1016/j.jfoodeng.2011.08.002.
33. Kristo, E., Koutsoumanis, K.P., Biliaderis, C.G., Thermal, mechanical and water vapor barrier properties of sodium caseinate films containing antimicrobials and their inhibitory action on Listeria monocytogenes. Food Hydrocolloids 22:3 (2008), 373–386 https://doi.org/10.1016/j.foodhyd.2006.12.003.
34. Krochta, J., Proteins as raw materials for films and coatings. Protein-based films and coatings, 2002, CRC Press https://doi.org/10.1201/9781420031980.ch1.
35. Lai, H.-M., Padua, G.W., Properties and microstructure of plasticized zein films. Cereal Chemistry 74:6 (1997), 771–775 https://doi.org/10.1094/CCHEM.1997.74.6.771.
36. Mariette, F., Tellier, C., Brule, G., Marchal, P., Multinuclear NMR study of the pH dependent water state in skim milk and caseinate solutions. Journal of Dairy Research 60:2 (1993), 175–188 https://doi.org/10.1017/S0022029900027497.
37. McHUGH, T.H., Avena-Bustillos, R., Krochta, J.M., Hydrophilic edible Films: Modified procedure for water vapor permeability and explanation of thickness effects. Journal of Food Science 58:4 (1993), 899–903 https://doi.org/10.1111/j.1365-2621.1993.tb09387.x.
38. McHugh, T.H., Krochta, J.M., Sorbitol- vs glycerol-plasticized whey protein edible Films: Integrated oxygen permeability and tensile property evaluation. Journal of Agricultural and Food Chemistry 42:4 (1994), 841–845 https://doi.org/10.1021/jf00040a001.
39. Meléndez-Martínez, A.J., Vicario, I.M., Heredia, F.J., Correlation between visual and instrumental colour measurements of orange juice dilutions: Effect of the background. Food Quality and Preference 16:5 (2005), 471–478 https://doi.org/10.1016/j.foodqual.2004.09.003.
40. Pavlath, A.E., Orts, W., Edible films and Coatings: Why, what, and how?. Huber, K.C., Embuscado, M.E., (eds.) Edible films and coatings for food applications, 2009, Springer, New York, 1–23 https://doi.org/10.1007/978-0-387-92824-1_1.
41. Pereira, R.N., Souza, B.W.S., Cerqueira, M.A., Teixeira, J.A., Vicente, A.A., Effects of electric fields on protein unfolding and Aggregation: Influence on edible films formation. Biomacromolecules 11:11 (2010), 2912–2918 https://doi.org/10.1021/bm100681a.
42. Razavi, S.M.A., Mohammad Amini, A., Zahedi, Y., Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentration. Food Hydrocolloids 43 (2015), 290–298 https://doi.org/10.1016/j.foodhyd.2014.05.028.
43. Rouilly, A., Mériaux, A., Geneau, C., Silvestre, F., Rigal, L., Film extrusion of sunflower protein isolate. Polymer Engineering & Science 46:11 (2006), 1635–1640 https://doi.org/10.1002/pen.20634.
44. Shen, X.L., Wu, J.M., Chen, Y., Zhao, G., Antimicrobial and physical properties of sweet potato starch films incorporated with potassium sorbate or chitosan. Food Hydrocolloids 24:4 (2010), 285–290 https://doi.org/10.1016/j.foodhyd.2009.10.003.
45. Sobral, P.J.A., Menegalli, F.C., Hubinger, M.D., Roques, M.A., Mechanical, water vapor barrier and thermal properties of gelatin based edible films. Food Hydrocolloids 15:4–6 (2001), 423–432 https://doi.org/10.1016/S0268-005X(01)00061-3.
46. Stinco, C., Fernández-Vázquez, R., Meléndez-Martínez, A., Heredia, F., Mejías, E., Vicario, I., Influence of different backgrounds on the instrumental color specification of orange juices. Caivano, J., del Pilar, M., (eds.) Color in food, 2012, CRC Press, 143–152 https://doi.org/10.1201/b11878-18.
47. Swaisgood, H.E., Review and update of casein chemistry. Journal of Dairy Science 76:10 (1993), 3054–3061 https://doi.org/10.3168/jds.S0022-0302(93)77645-6.
48. Ullsten, N.H., Cho, S.-W., Spencer, G., Gällstedt, M., Johansson, E., Hedenqvist, M.S., Properties of extruded vital wheat gluten sheets with sodium hydroxide and salicylic acid. Biomacromolecules 10:3 (2009), 479–488 https://doi.org/10.1021/bm800691h.
49. Vieira, M.G.A., da Silva, M.A., dos Santos, L.O., Beppu, M.M., Natural-based plasticizers and biopolymer films: A review. European Polymer Journal 47:3 (2011), 254–263 https://doi.org/10.1016/j.eurpolymj.2010.12.011.
50. Walstra, P., On the stability of casein Micelles1. Journal of Dairy Science 73:8 (1990), 1965–1979 https://doi.org/10.3168/jds.S0022-0302(90)78875-3.
51. Wang, Y., Padua, G.W., Tensile properties of extruded zein sheets and extrusion blown films. Macromolecular Materials and Engineering 288:11 (2003), 886–893 https://doi.org/10.1002/mame.200300069.
52. Wu, J., Zhong, F., Li, Y., Shoemaker, C.F., Xia, W., Preparation and characterization of pullulan–chitosan and pullulan–carboxymethyl chitosan blended films. Food Hydrocolloids 30:1 (2013), 82–91 https://doi.org/10.1016/j.foodhyd.2012.04.002.
53. Zarzycki, P., Kasprzak, M., Rzedzicki, Z., Sobota, A., Wirkijowska, A., Sykut-Domańska, E., Effect of blend moisture and extrusion temperature on physical properties of everlasting pea-wheat extrudates. Journal of Food Science and Technology 52:10 (2015), 6663–6670 https://doi.org/10.1007/s13197-015-1754-y.
54. Zhang, J., Mungara, P., Jane, J., Mechanical and thermal properties of extruded soy protein sheets. Polymer 42:6 (2001), 2569–2578 https://doi.org/10.1016/S0032-3861(00)00624-8.