+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Arabinoxylan-lipid-based edible films and coatings. 3. Influence of drying temperature on film structure and functional properties



Arabinoxylan-lipid-based edible films and coatings. 3. Influence of drying temperature on film structure and functional properties



Journal of Agricultural and Food Chemistry 50(8): 2423-2428



This work is a contribution to better knowledge of the influence of the structure of films obtained from emulsions based on arabinoxylans, hydrogenated palm kernel oil, and emulsifiers on their functional properties. The sucrose esters (emulsifiers) have a great effect on the stabilization of the emulsified film structure containing arabinoxylans and hydrogenated palm kernel oil. The structure and stability of the emulsion during drying strongly affect barrier and mechanical properties of films. The higher are creaming and coalescence phenomena in films, the lower is the water vapor permeability. Emulsion destabilization is favored by high drying temperature and tends to give films having a "bilayer-like" structure, which tends to improve the functional properties of arabinoxylans-based edible films.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 004399680

Download citation: RISBibTeXText

PMID: 11929307

DOI: 10.1021/jf010898r


Related references

Arabinoxylan-lipids-based edible films and coatings. 2. Influence of sucroester nature on the emulsion structure and film properties. Journal of Agricultural and Food Chemistry 50(2): 266-272, 2002

Edible arabinoxylan-based films. 1. Effects of lipid type on water vapor permeability, film structure, and other physical characteristics. Journal of Agricultural and Food Chemistry 50(14): 3977-3983, 2002

Edible films and coatings based on starch/gelatin: Film properties and effect of coatings on quality of refrigerated Red Crimson grapes. Postharvest Biology and Technology 109: 57-64, 2015

Influence of emulsifier type and content on functional properties of polysaccharide lipid-based edible films. Journal of Agricultural and Food Chemistry 52(21): 6448-6455, 2004

Influence of thermal process on structure and functional properties of emulsion-based edible films. Food Hydrocolloids 21(5-6): 879-888, 2007

Lipid addition to improve barrier properties of edible starch-based films and coatings. Journal of food science 65(6): 941-947, 2000

Effect of drying conditions on functional and molecular properties of gluten based edible films. Tecnica Molitoria 57(9): 957-961, 2006

Effect of drying rate on functional properties of edible films based on whey proteins. Journal of Dairy Science 79(SUPPL 1): 115, 1996

D-Irradiation Influence on the Structure and Properties of Calcium Caseinate-Whey Protein Isolate Based Films. 2. Influence of Polysaccharide Addition and Radiation Treatment on the Structure and Functional Properties of the Films. Journal of agricultural and food chemistry15 54(23): 8899-8908, 2006

G-Irradiation Influence on the Structure and Properties of Calcium Caseinate-Whey Protein Isolate Based Films. Part 2. Influence of Polysaccharide Addition and Radiation Treatment on the Structure and Functional Properties of the Films. Journal of Agricultural and Food Chemistry 54(23): 99-908, 2006

Gamma-irradiation influence on the structure and properties of calcium caseinate-whey protein isolate based films. Part 2. Influence of polysaccharide addition and radiation treatment on the structure and functional properties of the films. Journal of Agricultural and Food Chemistry 54(23): 8899-8908, 2006

Influence of hydrocolloid nature on the structure and functional properties of emulsified edible films. Food Hydrocolloids 23(3): 691-699, 2009

Bioactive edible films for food applications:Influence of the bioactive compounds on film structure and properties. Critical Reviews in Food Science and Nutrition 2017: 1-17, 2017

Effect of Temperature on Drying Characteristics of Pullulan-alginate Based Edible Films. Food Science and Technology Research 24(1): 55-62, 2018

Methylcellulose-based edible films and coatings: 2. Mechanical and thermal properties as a function of plasticizer content. Journal of Agricultural & Food Chemistry 45(3): 685-689, 1997