Journal
JOURNAL OF FOOD ENGINEERING
Volume 115, Issue 4, Pages 466-474Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2012.07.009
Keywords
Physico-mechanical properties; Carvacrol; Grape seed extract; Chitosan films
Categories
Funding
- Erasmus Mundus from the EACEA of the European Union [2008-1022/001 Frame ECW/17]
- Fundacao para a Ciencia e Tecnologia [SFRH/BPD/70036/2010]
- Fundação para a Ciência e a Tecnologia [SFRH/BPD/70036/2010] Funding Source: FCT
Ask authors/readers for more resources
The physico-mechanical properties of 3 films composed by carvacrol, grape seed extract (GSE) and chitosan in different proportions were studied. The films, prepared by solvent casting technique with the following compositions of the casting solutions in carvacrol, GSE and chitosan: film-1: 9.6 ppm-684 ppm-1.25% w/v, film-2: 60 ppm-400 ppm-1.2% w/v and film-3: 90 ppm-160 ppm-1.24% w/v and were compared to a control (1.25% w/v chitosan) film. Mechanical, structural, barrier and colour properties of the films were evaluated. Film-3 presented the lowest water vapour and carbon dioxide permeabilities (WVP and CO2P) and tensile strength (TS) values and the highest oxygen permeability (O2P), whereas film-1 presented the highest water content and the lowest crystallinity, CO2P, TS and luminosity. These results suggest that in the range studied, carvacrol and GSE affect the film structure and its mechanical properties due to hydrophilic (GSE) and hydrophobic (carvacrol) compounds. This work will help the development of edible films, based on physico-mechanical properties, contributing to food preservation and shelf-life extension. (c) 2012 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available