International Journal of Nuts and Related Sciences, Volume (2), No (2), Year (2011-7) , Pages (56-63)

Title : ( Effect of Physical State of Fatty Acids on the Physical Properties of PGP-Based Emulsified Edible Film )

Authors: Nasser Sedaghat , Younes Zahedi Dizaj Yekan , Babak Ghanbarzadeh ,

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Many factors influence physical properties of edible composite films fabricated from hydrocolloids and lipids. Novel edible emulsified films were made using PGP, glycerol and stearic (SA) or oleic (OA) fatty acids by Tween-80 addition and emulsification of filmogenic solutions. In this study, the effect of physical state of fatty acids on the pistachio globulin protein (PGP) edible film properties was investigated. There were significant differences (p < 0.05) in the water vapor permeability (WVP), tensile strength (TS) and opacity of emulsified films containing SA and OA. SA was more effective than OA in WVP diminishing. The decrease values of 42 and 26.5% were observed for films with SA and OA, respectively. TS and elongation at break values of films containing OA were lower than SA ones. Oxygen permeability (OP) was evaluated indirectly applying peroxide value measurement. No significant difference was observed in the OP of the films. Water solubility was not affected by the physical state of fatty acids either. The solid state of SA at the room temperature caused the resultant films to be more opaque than OA containing films. Our findings indicated that PGP films modified with SA had better physical properties special in WVP reduction than OA ones and could be potentially used for primary packaging of foods with high water loss problem.

Keywords

Pistachio globulin protein Edible emulsified film Water vapor permeability Stearic
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@article{paperid:1031078,
author = {Sedaghat, Nasser and Zahedi Dizaj Yekan, Younes and Babak Ghanbarzadeh},
title = {Effect of Physical State of Fatty Acids on the Physical Properties of PGP-Based Emulsified Edible Film},
journal = {International Journal of Nuts and Related Sciences},
year = {2011},
volume = {2},
number = {2},
month = {July},
issn = {2008-9937},
pages = {56--63},
numpages = {7},
keywords = {Pistachio globulin protein Edible emulsified film Water vapor permeability Stearic acid},
}

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%0 Journal Article
%T Effect of Physical State of Fatty Acids on the Physical Properties of PGP-Based Emulsified Edible Film
%A Sedaghat, Nasser
%A Zahedi Dizaj Yekan, Younes
%A Babak Ghanbarzadeh
%J International Journal of Nuts and Related Sciences
%@ 2008-9937
%D 2011

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