Abstract
The main objective of this study was to investigate the effect of olive oil and oleic acid addition to albumin (egg white) through emulsification to produce films on mechanical properties. Plasticizer was necessary to maintain film and coating integrity and to avoid pores cracks. Edible composite films were prepared from albumin and lipid material at (1 and 1.5%), respectively. The effect of unsaturated oleic acid with glycerol and monounsaturated olive oil on tensile strength, elongation at break, water vapor permeability (WVP), opacity (OP), solubility, colour and atomic force microscopy (AFM) was investigated. In general, the incorporation of lipid materials resulted in the increase (P < 0.05) of tensile strength and elongation at break, and the reduction of WVP with some exceptions. Overall, the effect of monounsaturated was greater than that of unsaturated. The surface microstructure of the films was analyzed using atomic force microscopy (AFM).
Highlights
Active packaging is combined consumer demands for high-quality food products and reduced environmental consequences of packaging have generated an increased research interest on biodegradable films and coatings and classified to increase the shelf life of food products by controlling mass transfer between the packaged products and the surroundings
The thickness for films incorporated with olive oil and oleic acid in different concentration (1 and 1. 5%) (Table 1) were higher (P < 0.05) than those of the films manufactured without lipids
The films appeared stiff, glassy and extremely adherent to the plates where they were cast in contrast with others films which were removed from the plates
Summary
Active packaging is combined consumer demands for high-quality food products and reduced environmental consequences of packaging have generated an increased research interest on biodegradable films and coatings and classified to increase the shelf life of food products by controlling mass transfer between the packaged products and the surroundings. Edible films derived from polysaccharides, proteins or lipids have been under intense investigation in recent years The promise for such materials in food-packaging applications arises from their capability to supplement and possibly to improve the performance of existing synthetic packaging polymers, with reduced environmental impacts (Guilbert, 1986; Vanessa et al, 2007; Krochta and MulderJohnston, 1997). Edible films are often made from biological hydrophilic materials such as proteins, starch, pectin, cellulose, alginate, and carrageenan. These tend to have stronger textures which are not effective water vapour barriers so most work on the barrier characteristics of edible films has been concentrated in the area of improved water vapour barrier properties (Vargas et al, 2009). Since foods containing lipid materials as neutral lipids, fatty acids or waxes are susceptible to oxidation, oxygen barrier characteristics for protective films are important, and oxygen barrier properties for edible films have been investigated (Kester and Fennema, 1989a, 1989b, 1989c)
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