Fatty Acids Effect on Properties of Methylcellulose-Based Bi-Layer Edible Films

Abstract:

Bi-layer edible films based on methylcellulose (MC) was used as the film-forming matrix, and Stearic acids (SA), Oleic acid (OA) which were used as moisture barriers, were investigated. Mechanical resistance was mainly attributed to the MC matrix. The water vapor permeability (WVP) decreased when the OA proportion increased and the lowest value was obtained at the SA/OA ratio of 7:2. But when the liquid fraction continued to increase in the mixed lipids, the WVP began to show a worse performance.

• Periodical: Advanced Materials Research (Volume 666)
• Pages: 63-66
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.666.63
• Online since: February 2013
• Authors: Tian Zhong, Zi Xuan Lian, Zhe Wang, Yan Qing Niu, Zhong Su Ma
• Keywords: Bi-Layer Edible Films, Mechanical Property, Methylcellulose, Oleic Acid, Stearic Acid, Water Vapor Permeability

References

[1] F. Debeaufort and A. Voilley, Methylcellulose-Based Edible Films and Coatings: 2. Mechanical and Thermal Properties as a Function of Plasticizer Content. Journal of Agricultural and Food Chemistry, 1997. 45(3): pp.685-689.

DOI: 10.1021/jf9606621

[2] M. Zuo, Y.H. Song, and Q. Zheng, Preparation and properties of wheat gluten/methylcellulose binary blend film casting from aqueous ammonia: A comparison with compression molded composites. Journal of Food Engineering, 2009. 91(3): pp.415-422.

DOI: 10.1016/j.jfoodeng.2008.09.019

[3] M. J. Fabra, R. Pérez-Masiá, P. Talens, A. Chiralt, Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate based films containing oleic and stearic acids. Food Hydrocolloids, 2011. 25(5): pp.1112-1121.

DOI: 10.1016/j.foodhyd.2010.10.008

[4] S.L. Kamper and O. Fennema, Use of an Edible Film to Maintain Water Vapor Gradients in Foods. Journal of Food Science, 1985. 50(2): pp.382-384.

DOI: 10.1111/j.1365-2621.1985.tb13408.x

[5] J. M.U. o.C. -D.D.M. -J. Krochta, C., Edible and biodegradable polymer films: challenges and opportunities, Food technology (1997).

[6] F. Debeaufort, J. -A. Quezada-Gallo, et al., Lipid hydrophobicity and physical state effects on the properties of bilayer edible films. Journal of Membrane Science, 2000. 180(1): pp.47-55.

DOI: 10.1016/s0376-7388(00)00532-9

[7] G.I. Olivas, J.J. Rodriguez, and G.V. Barbosa-CÁNovas, Edible Coatings Composed of Methylcellulose, Stearic Acid, and Additives to Preserve Quality of Pear Wedges. Journal of Food Processing and Preservation, 2003. 27(4): pp.299-320.

DOI: 10.1111/j.1745-4549.2003.tb00519.x

[8] F. Debeaufort, M. Martin-Polo, and A. Voilley, Polarity Homogeneity and Structure Affect Water Vapor Permeability of Model Edible Films. Journal of Food Science, 1993. 58(2): pp.426-429.

DOI: 10.1111/j.1365-2621.1993.tb04290.x

[9] M. Martin-Polo, C. Mauguin, and A. Voilley, Hydrophobic films and their efficiency against moisture transfer. 1. Influence of the film preparation technique. Journal of Agricultural and Food Chemistry, 1992. 40(3): pp.407-412.

DOI: 10.1021/jf00015a009