Effect of stearic acid on thermal, barrier and morphological properties of salep-based edible film
Author(s):
Abstract:
The objective of this research was to investigate the feasibility of edible film made from salep in which the hydrophobicity of film was modified by using stearic acid as a lipid agent. In addition its mechanical, thermal, permeability and color changes of film were analyzed. For this purpose, edible composite films were prepared from salep, stearic acid, and tween 80 in emulsion form using an ultra turax apparatus. The water vapor permeability (WVP) of the emulsified films was reduced by fatty acid addition. Also the permeability to oxygen of the emulsified films was lower than that of a salep film without fatty acid, but the difference was not significant in higher concentration of stearic acid. Scanning electron microscopy (SEM) was also used in order to analyze films microstructure. Finally, differential scanning calorimetry showed that the glass transition temperature (Tg) of the salep film was 12 °C and was considerably affected by stearic acid concentration.
Keywords:
Language:
Persian
Published:
Food Science and Technology, Volume:13 Issue: 9, 2016
Pages:
161 to 171
magiran.com/p1564590
دانلود و مطالعه متن این مقاله با یکی از روشهای زیر امکان پذیر است:
اشتراک شخصی
با عضویت و پرداخت آنلاین حق اشتراک یکساله به مبلغ 1,390,000ريال میتوانید 70 عنوان مطلب دانلود کنید!
اشتراک سازمانی
به کتابخانه دانشگاه یا محل کار خود پیشنهاد کنید تا اشتراک سازمانی این پایگاه را برای دسترسی نامحدود همه کاربران به متن مطالب تهیه نمایند!
توجه!
- حق عضویت دریافتی صرف حمایت از نشریات عضو و نگهداری، تکمیل و توسعه مگیران میشود.
- پرداخت حق اشتراک و دانلود مقالات اجازه بازنشر آن در سایر رسانههای چاپی و دیجیتال را به کاربر نمیدهد.
In order to view content subscription is required
Personal subscription
Subscribe magiran.com for 70 € euros via PayPal and download 70 articles during a year.
Organization subscription
Please contact us to subscribe your university or library for unlimited access!