<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Edible films were elaborated with sodium caseinate and different types of carrageenans (iota, kappa or lambda), and glycerol as plasticizer, to determine the different specific interactions between caseinate and carrageenans on physical and mechanical properties via a response surface methodology approach. The different sulphate groups content in the different carrageenans affected differentially edible films properties. The use of lambda carrageenan in edible film formulation resulted in more soluble and permeably film, with a concomitantly both less rigid and more elastic structure. The edible film formulation was optimized to 8.0 % of caseinate, 0.4% of carrageenan (irrespectively of the type) and 0.3% of glycerol.</p></abstract>

Edible films were elaborated with sodium caseinate and different types of carrageenans (iota, kappa or lambda), and glycerol as plasticizer, to determine the different specific interactions between caseinate and carrageenans on physical and mechanical properties via a response surface methodology approach. The different sulphate groups content in the different carrageenans affected differentially edible films properties. The use of lambda carrageenan in edible film formulation resulted in more soluble and permeably film, with a concomitantly both less rigid and more elastic structure. The edible film formulation was optimized to 8.0 % of caseinate, 0.4% of carrageenan (irrespectively of the type) and 0.3% of glycerol.

Interaction Between Caseinate and Carrageenans Results in Different Physical and Mechanical Properties of Edible Films

Universidad Autonoma Metropolitana Iztapapala

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Edible films were elaborated with sodium caseinate and different types of carrageenans (iota, kappa or lambda), and glycerol as plasticizer, to determine the...

Interaction Between Caseinate and Carrageenans Results in Different Physical and Mechanical Properties of Edible Films

Publié en ligne: 29 août 2018

Pages: 13 - 24

DOI: https://doi.org/10.2478/aucft-2018-0002

Mots clés
Edible films, Caseinate, Carrageenans, Response surface methodology, Mechanical properties, Water vapor permeability

© 2018 Alfonso Totosaus et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Interaction Between Caseinate and Carrageenans Results in Different Physical and Mechanical Properties of Edible Films

Publié en ligne: 29 août 2018

Pages: 13 - 24

DOI: https://doi.org/10.2478/aucft-2018-0002

Mots clésEdible films, Caseinate, Carrageenans, Response surface methodology, Mechanical properties, Water vapor permeability

© 2018 Alfonso Totosaus et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Mots clés
Edible films, Caseinate, Carrageenans, Response surface methodology, Mechanical properties, Water vapor permeability