1,720,968 research outputs found
Development and application of polysaccharide-lipid edible coating to extend shelf-life of dry bakery products
No full textThis study investigated the effect of the deposition process used for film-forming dispersion (spreading and spraying), relative humidity gradient across the film (from 22-65% to 22-85%), and film thickness (15-90 m) on water vapor permeability (WVP), tensile strength (TS), percentage elongation at breaking (E), and structure of an emulsified edible film composed of corn starch, methylcellulose (MC), and soybean oil. The effectiveness of edible coating in controlling moisture transfer in moisture-sensitive products was evaluated by coating crackers, a low aw-type cereal food. Spread film gave better water vapor barrier and mechanical properties than sprayed film. High atomization pressure and thickness increased film WVP. Atomization pressure of 2 bar and film thickness of 30 m were identified as optimum for the application of edible coating to bakery products. Coated and uncoated (reference) crackers were stored at 65%, 75%, and 85% relative humidity. Moisture uptake and resistance to water vapor transmission (r) were then calculated. Coated crackers had longer shelf-life and higher r than reference at all storage conditions
Tensile properties, water vapour permeabilities and solubilities of starch-methylcellulose-based edible films
No full textThe objective of this investigation was to develop a starch-methylcellulose edible film by evaluating and optimising the combined effects of plasticiser (glycerol) content and blending levels of methylcellulose (MC) with starch on film properties using response surface methodology. The study investigated the influence of two independent variables (plasticiser and MC content) on the water solubility, water vapour permeability (WVP) and mechanical properties of edible films. Formulation with MC and starch ratio (w/w, dry basis) of 31:69 and glycerol content of 20% was identified as optimal for edible film production and acceptable functional properties in the film during use
Effect of drying conditions on functional and molecular properties of gluten based edible films
No full textFunctional and molecular properties of wheat gluten films dried at 25°C (reference) and 70° and 85°C for 30
min and 4 hours were investigated. Tensile strength increased and elongation decreased as drying temperature
(T) and time (t) enhanced. Film dried at 70°C showed a slightly higher water vapour permeability (WVP) than
the control, while WVP decreased when drying T increased from 70 to 85°C. Changes in SE-HPLC profiles,
SDS- and DTE-soluble proteins of gluten films for different T and/or t were observed
Influence of emulsifier type and content on functional properties of polysaccharide lipid-based edible films
No full textThis study investigates the effect of different types of surfactant (glycerol monostearate, Tween 60, and Tween 80) on water vapor permeability (WVP), tensile strength (TS), percentage elongation at breaking (E), and structure of an emulsified edible film composed of cornstarch, methylcellulose, and cocoa butter or soybean oil. Factorial designs at two levels were used to analyze the effect of emulsifier (EM) and lipid content on the functional properties of film. Results showed that the effects of independent variables on WVP, TS, and E depend on surfactant and lipid type. The presence of EM significantly decreased the WVP of cocoa butter films but did not improve the barrier or mechanical properties of soybean oil-based film
Polysaccharides-lipid edible coating as water vapour barrier: application to bakery products
No full textProprietà funzionali di film edibili a base di polisaccaridi e lipidi: effetto degli emulsionanti
No full textEffetto delle condizioni di essiccazione sulle proprietà funzionali e molecolari di film edibili a base di glutine
No full textFunctional and molecular properties of wheat gluten films dried at 25°C (reference) and 70° and 85°C for 30 min and 4 hours were investigated. Tensile strength increased and elongation decreased as drying temperature (T) and time (t) enhanced. Film dried at 70°C showed a slightly higher water vapour permeability (WVP) than
the control, while WVP decreased when drying T increased from 70 to 85°C. Changes in SE-HPLC profiles,
SDS- and DTE-soluble proteins of gluten films for different T and/or t were observed
Starch-methylcellulose based edible films: rheological properties of film-forming dispersions
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