Effect of plasticizer, pH and hydration on the mechanical and barrier properties of zein and ethylcellulose films
Edible barrier films complement modified atmosphere in preserving food quality and extending shelf life. The effectsof plasticizer (stearic acid or propylene glycol), pH (4.4 or 9.4) and degree of hydration (58 or 84% RH) on the water vaporpermeability, tensile strength and percent elongation at bre...
| Authors: | , , , |
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| Format: | article |
| Status: | Published version |
| Publication Date: | 2004 |
| Country: | México |
| Institution: | Universidad Autónoma de Querétaro |
| Repository: | Redalyc-UAQ |
| OAI Identifier: | oai:redalyc.org:72440404 |
| Online Access: | https://www.redalyc.org/articulo.oa?id=72440404 |
| Access Level: | Open access |
| Keyword: | Química Zein edible films ethylcellulose mechanical and barrier properties |
| Summary: | Edible barrier films complement modified atmosphere in preserving food quality and extending shelf life. The effectsof plasticizer (stearic acid or propylene glycol), pH (4.4 or 9.4) and degree of hydration (58 or 84% RH) on the water vaporpermeability, tensile strength and percent elongation at breakpoint were determined for zein and ethylcellulose films. Zeinfilm hydration increased water permeability and elongation at breakpoint for both plasticizers while tensile strength decreased.Hydration of ethylcellulose films had no effect on their barrier properties |
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