83B-19 |
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C. PÉREZ-PÉREZ1, E. Lima-Lima1, S. Altamirano-Romo1, R. Rivas-Araiza2, and G. Luna-Bárcenas3. (1) Dpto. Ingeniería Bioquímica, Instituto Tecnológico de Celaya, Ave. Tecnológico y A. García Cubas S/N, Col. FOVISSSTE, Celaya, 38010, Mexico, (2) CINVESTAV, Unidad Querétaro., Lib. Norponiente 2000, Frac. Real de Juriquilla, Querétaro, 76230, (3) CINVESTAV, Unidad Querétaro, Lib. Norponiente 2000, Frac. Real de Juriquilla, Querétaro, 76230, Mexico There has been a considerable interest in edible films research in recent years because of the potential application of films as effective moisture and gas barriers in foods, as well as biodegradable materials. Sodium caseinate (SC) has the capability to carry nutraceuticals and could be interesting due to favorable functional properties as well as good nutritional value. The objective of this study was to examine the effects of glycerol and nutraceutical substances on film strength, water vapor permeability, and moisture content of SC films, with a view to relating plasticizer concentration to film characteristics. The film production was carried out based on dispersion of sodium caseinate in aqueous media carrying a high concentration of calcium gluconate and lactate, casted in a thin layer and dried at room temperature. The addition of glycerol appeared to be essential in order to form a homogeneous and transparent film, as was suggested by SEM. As most of hydrophilic polymers, the functional properties of SC films depend on hydrophilic plasticizer incorporation and water content variations. Thus, an increase in water and or glycerol contents led to increases water vapor permeability and % elongation; and decreases tensile strength, elastic modulus and glass transition temperature of the films. Moisture content of the films correlated well with glass transition temperatures. Nutraceutical presence showed an adverse modification of these functional properties. Potential application of SC-nutraceutical based edible films would meet the high market demands for functional foods.
Session 83B, Food Packaging: Applications of edible coatings, antimicrobial films, and sensors in food packaging
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