GLUTEN-GELATIN FILMS CONTAINING FATTY ACIDS
In this work,six different fatty acids (FA) were incorporated into gluten-gelatin films (up to 50 % (w/w)) with the scope of improve its barrier properties as well as to check its physical properties to be used in food packaging applications.Film thickness increased with an increase in fatty acid amounts and films containing palmitic acid had a thickness increment of 179%.In relation to water solubility,samples containing palmitic and caprilic fatty acids showed an increasing of 29.0% to 34.6% and 37.2% to 41.0%,respectively.The results showed that the addition of fatty acids improved barrier properties of films and water vapour permeability (WVTR) of films containing capric acid decreased when using up to 15 % of fatty acid in the film composition while other fatty acids decreased up to a fatty acid concentration of 25%.Increasing fatty-acid concentration increased the opacity of films.Gluten/Gelatin films containing FA were successful obtained through the solvent casting technique.The addition of FA to GLU/GEL matrices up to 50g/100g significantly changed the properties of the films.
edible coatings gluten gelatin fatty acids
F.M.Fakhouri S.M.Martelli C.Y.Takeiti F.P Collares-Queiroz L.H.Innocentini-Mei
Campinas State University Faculty of Chemical Engineering Federal University of Santa Catarina Campus Universitário Trindade - C.P.476 88040-900,Florianópolis Embrapa Food Technology Avenida das Américas 29501,Guaratiba,Rio de Janeiro,23020-470,Brazil
国际会议
The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))
厦门
英文
1-3
2012-01-11（万方平台首次上网日期，不代表论文的发表时间）