Effect of protein and glycerol concentration on the mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films

2013 ◽  
Vol 21 (1) ◽  
pp. 33-44 ◽  
Author(s):  
Chang Chang ◽  
Michael T Nickerson
Keyword(s):  
Water Vapor ◽  
Barrier Properties ◽  
Edible Films ◽  
Protein Isolate ◽  
Glycerol Concentration ◽  
Water Vapor Barrier ◽  
Canola Protein ◽  
Canola Protein Isolate

Research on Preparation and Properties of Edible Composite Protein Films

2011 ◽  
Vol 87 ◽  
pp. 213-222 ◽  
Author(s):  
Gui Yun Chen ◽  
Qiao Lei
Keyword(s):  
Mechanical Properties ◽  
Water Vapor ◽  
Water Solubility ◽  
Water Vapor Permeability ◽  
Sodium Caseinate ◽  
Barrier Properties ◽  
Edible Films ◽  
Protein Isolate ◽  
Vapor Permeability ◽  
Protein Films

Edible films based on whey protein isolate and sodium caseinate were prepared by uniform design method. Glycerol has been incorporated into the edible films as a plasticizer. For all types of films, the influences of components and forming temperature on film properties, such as mechanical properties, water solubility, optical properties, gas and water vapor permeability were investigated. The results suggested that glycerol was the most important factor influencing all the properties of edible composite protein films. However, both increases of sodium caseinate concentration and glycerol content contributed to decrease the barrier properties of gas and water vapor. Among the films studied, group D (prepared with 5% whey protein isolate, 2% sodium caseinate, 50% glycerol at the temperature of 50 °C) showed moderate mechanical properties, optical properties, water solubility and maximum barrier properties of gas and water vapor, with tensile strength=5.85MPa, elongation=101.20%, transparency=91.4%, gas permeability rate=49.92cm3m-2d-10.1MPa-1and water vapor permeability of 0.128×10-11g m-1s-1Pa-1, 0.260×10-11g m-1s-1Pa-1, 0.513×10-11g m-1s-1Pa-1, 1.252×10-11g m-1s-1Pa-1at the RH gradient of 10-40%, 10-50%, 10-60%, 10-70%, respectively.

scholarly journals Effect of cellulose nanofibers concentration on mechanical, optical, and barrier properties of gelatin-based edible films

DYNA ◽  
2015 ◽  
Vol 82 (191) ◽  
pp. 219-226 ◽  
Author(s):  
Ricardo David Andrade Pizarro ◽  
Olivier Skurtys ◽  
Fernando Osorio-Lira
Keyword(s):  
Mechanical Properties ◽  
Water Vapor ◽  
Cellulose Nanofibers ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Edible Films ◽  
Mechanical Tests ◽  
Vapor Permeability ◽  
Glycerol Concentration ◽  
Gelatin Concentration

The effect of gelatin, glycerol, and cellulose nanofiber (CNFs) concentrations on the mechanical properties, water vapor permeability, and color parameters of films was evaluated. The results indicate that the color is only affected by the gelatin concentration. Mechanical tests indicated that with increasing concentration of gelatin and CNFs, there is an increase in tensile strength, whereas an increase in glycerol concentration causes an increase in elongation, making the films more flexible. An increased concentration of gelatin and glycerol makes the film more permeable to water vapor, while an increase in the concentration of CNFs reduces this property. Finally, the addition of CNFs to gelatin-based films improves their mechanical and barrier properties (water vapor) without affecting the appearance (color) of the films.

Preparation and properties of poly (vinyl alcohol)/sodium caseinate blend films crosslinked with glutaraldehyde and glyoxal

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Bedriye Ucpinar Durmaz ◽  
Ayse Aytac
Keyword(s):  
Water Vapor ◽  
Vinyl Alcohol ◽  
Sodium Caseinate ◽  
Barrier Properties ◽  
Poly Vinyl Alcohol ◽  
Infrared Analysis ◽  
Crosslinking Reaction ◽  
Water Contact ◽  
Casting Technique ◽  
Water Vapor Barrier

Abstract Bio-based films containing poly (vinyl alcohol)/casein have poor mechanical and water vapor barrier properties that limit their use in packaging application. Some properties such as water resistance and tensile strength can be increased by the cross-linking process. For this reason, poly(vinyl alcohol)/sodium caseinate (PVA/SC) blends were crosslinked by adding glutaraldehyde (GLA) and glyoxal (GL) at different ratios in this work. The films were prepared by solution casting technique. Fourier transform infrared analysis (FTIR) confirmed the crosslinking reaction between the components. As a result of the crosslinking, the thicknesses, water vapor barrier properties and water contact angle values of the films have increased. The total soluble matters (TSM) of PVA/SC film decreased with increasing amounts of crosslinkers and GLA crosslinked films exhibited lower TSM. The addition of GLA and GL resulted in more strengthened films as verified by the tensile test. On the other hand, GLA crosslinked films were more flexible than un-crosslinked and GL crosslinked PVA/SC films. The hydrophilic PVA/SC film became more hydrophobic with the increasing amounts of crosslinkers. With the crosslinking, the PVA/SC film became more thermally stable. In conclusion, the crosslinked PVA/SC films were obtained with suitable properties for packaging applications.

scholarly journals Hybrid films with excellent oxygen and water vapor barrier properties as efficient anticorrosive coatings

RSC Advances ◽  
2018 ◽  
Vol 8 (38) ◽  
pp. 21651-21657 ◽  
Author(s):  
Jiajie Wang ◽  
Ting Pan ◽  
Jian Zhang ◽  
Xiaozhi Xu ◽  
Qing Yin ◽  
...  
Keyword(s):  
Water Vapor ◽  
Layered Double Hydroxide ◽  
Corrosion Behavior ◽  
Spin Coating ◽  
Tween 80 ◽  
Barrier Properties ◽  
Hybrid Films ◽  
Water Vapor Barrier ◽  
Anticorrosive Coatings ◽  
Double Hydroxide

A hydrophobic film is fabricated by spin-coating of Tween 80 modified layered double hydroxide and polydimethylsiloxane alternately, which displays enhanced oxygen/water vapor barrier properties and anti-corrosion behavior toward metal substrates.

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