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Formulation and stability of biodegradable films made from cod gelatin and sunflower oil blends

AuthorsPérez-Mateos, Miriam ; Montero García, Pilar ; Gómez Guillén, M. C.
KeywordsCod gelatin
Sunflower oil
Edible film
Film properties
Issue Date2009
CitationFood Hydrocolloids 23(1): 53-61 (2009)
AbstractSunflower oil was added to cod gelatin in proportions of 0%, 0.3%, 0.6%, and 1% to improve the hydrophobic properties of the resulting films and decrease water vapor permeability and the soluble matter content. Mechanical and optical properties were evaluated to determine the influence of the added oil and the stability of the films during storage for one month. Adding oil increased film thickness, whiteness, optical absorbance and decreased transparency; all these properties held stable over the storage period. Fourier transform infrared (FTIR) spectra revealed some lipid–protein interactions (hydrogen bonds, ester formation) and early oil oxidation. By the end of storage oxidation was well advanced and secondary oxidation products were present. Adding oil in any quantity decreased the puncture force but not the puncture deformation. Stability of these two mechanical properties decreased during storage in the films that contained 0.6% added oil. Water vapor permeability did not decrease when oil was added and even increased with storage time, though adding oil yielded more insoluble films due to lipid–protein interactions.
Description9 pages, 2 tables, 3 figures.
Publisher version (URL)http://dx.doi.org/10.1016/j.foodhyd.2007.11.011
Appears in Collections:(IF) Artículos
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