Effect Of Fatty Acid Addition On The Properties Of Biopolymer Films Based On Lipophilic Maize Starch And Gelatin

In the presented work, composed layer films based on lipophilic starch and gelatin were produced containing different amounts of fatty acids (palmitic, lauric, myristic, capric, caproic and caprylic); i.e., 5, 15, 25 and 50%, using sorbitol as the plasticizer. All films were prepared by casting In an acrylic plate and their barrier properties (vapor permeability), as well as their mechanical (tensile strength and elongation), physicochemical (water solubility) and physical (opacity and thickness) properties were measured. The addition of fatty acids to the biopolymer films increased their thickness, opacity and elongation. On the other hand, the addition of fatty acids decreased the tensile strength and water vapor permeability of the biopolymer films for all formulations studied. The fatty acid concentration found to be effective In reducing the biopolymer film permeability varied between 15 and 25%. © 2009 WILEY-VCH Verlag GmbH & Co. KGaA.619528536Kester, J.J., Fennema, O.R., Edible films and coatings: A review (1986) Food Technol., 40, pp. 47-59Chen, H., Functional properties and applications of edible films made of milk proteins (1995) J. Dairy Sci., 78, pp. 2563-2583Krochta, J.M., De Mulder-Johnson, C.M., Edible and biodegradable polymer films: Challenges and opportunities (1997) Food Technol., 57, pp. 61-74Amarante, C., Banks, N.H., Silva, G., Gas exchange and ripening behaviour of coated pears (1997) Proc. Australian PostharvestHorticulture Conference, pp. 193-202. , Univ. Western Sydney, Richmond, NSW, AustraliaGontard, N., Duchez, C., Cuq, J.L., Guilbert, S., Edible composite films of wheat gluten and lipids: Water vapor permeability and other physical properties (1994) Int. J. Food Sci. Technol., 29, pp. 39-50Fennema, O.R., (1995) Food Chemistry, p. 249. , Marcel Dekker Inc., New York(1997) The Color Management Company. Universal Software, Version 3.2, , Hunterlab: RestonMethod E-96: Standard test methods for water vapor transmission of materials (1980) Annual Book of ASTM Standards, , American Society For Testing And Materials (ASTM): Conshohocken, PAMchugh, T.H., Krochta, J.M., Permeability properties of edible films (1994) Edible Coatings and Films to Improve Food Quality, , Eds. J. M. Krochta, E. A. Baldwin, M. Nisperos-DwellerCarriedo Technomic Publishing Co, Inc., Lancaster, PA, USAGennadlos, A., Mchugh, T.H., Weiler, C.L., Krochta, J.M., (1994) Edible coatings and films based on proteins, In: Edible Coatings and Films to Improve Food Quality, , Eds. J. M. Krochta, E. A. Baldwin, M. Nisperos-Carriedo Technomic Publishing Co, Inc., Lancaster, PA, USAMethod D 882-83: Standard test methods for tensile properties of thin plastic sheeting (1980) Annual Book of ASTM Standards, , American Society For Testing And Materials (ASTM): Conshohocken, PATanada-Palmu, P.S., Helen, H., Hyvonen, L., Preparation, properties and applications of wheat gluten edible films (2000) Agrie. Food Sci. Finland, 9, pp. 23-35Rhim, J.-W., Wu, Y., Weller, C.L., Schnepf, M., Physical characteristics of emulsified soy protein-fatty acid composite films (1999) Sciences des Aliments, 19 (1), pp. 57-71Fakhouri, F.M., (2003), Master Thesis. Universidade Estadual de CampinasBertan, L.C., (2003), Master Thesis. Universidade Estadual de CampinasKamper, S.L., Fennema, O., Water vapor permeability of edible bilayer films (1984) J. Food Sci., 49, pp. 1478-1481Kamper, S.L., Fennema, O., Water vapor permeability of an edible fatty acid bilayer film (1984) J. Food Sci., 49, pp. 1482-1485Greener, I.K., Fennema, O., Barrier properties and surface characteristics of edible, bilayer films (1989) J. Food Sci., 54 (6), pp. 1393-1399Yang, L., Paulson, A.T., Effects of lipids on mechanical and moisture barrier properties of edible gellan film (2000) Food Research International, 33 (7), pp. 571-578. , DOI 10.1016/S0963-9969(00)00093-4, PII S0963996900000934Wong, D.W.S., Gastineau, F.A., Gregorski, K.S., Tillin, S.J., Paviath, A.E., Edible chitosan-lipid films: Microstructure and surface energy (1992) J. Agric. Food Chem., 40, pp. 540-544Fakhouri, F.M., Batista, J.A., Grosso, C.R.F., Desenvolvimento e Caracterização de Filmes Comestíveis de Gelatina, Triacetina e Ácidos Graxos (2003) Brazilian J. Food Technol., 6 (2), pp. 301-308Perez-Gago, M.P., Krochta, J.M., Drying temperature effect on water vapor permeability and mechanical properties of whey protein-lipid emulsion films (2000) J. Agric. Food Chem., 57, pp. 60-74Park, J.W., Testin, R.F., Park, H.J., Vergano, P.J., Weller, C.L., Fatty acid concentration effect on tensile strength, elongation, and water vapor permeability of laminated edible films (1994) J. Food Sci., 59, pp. 916-91