TY - JOUR
T1 - Effect of food ingredients and selected lipids on the physical properties of extruded edible films/casings
AU - Liu, Li
AU - Kerry, John F.
AU - Kerry, Joe P.
PY - 2006/3
Y1 - 2006/3
N2 - Films/casings produced using pectin (PN) and gelatin/sodium alginate blends (GSAB) containing 2.5 and 5% added corn oil (CO) or olive oil (OO) and non-oil containing were manufactured using extrusion technology. Films/casings formed from PN and GSAB had great difference in properties of tensile strength, elongation, Young's modulus and puncture resistance. Quality and stability of films/casings were greatly enhanced on addition of oils. However, an oil addition of 2.5% was identified as optimal while 5% decreased the final films/casings quality. Oil addition increased (P < 0.05) films/casings thicknesses. Oil addition also decreased (P < 0.05) tensile strength, puncture resistance, Young's modulus and tear resistance of films/casings but increased their elongation properties, with the exception of converse effect of 2.5% CO on two films/casings. Olive oil and CO both reduced (P < 0.05) water vapour transfer rate (WVTR) of films/casings. However, no significant difference between films using different concentrations of oil was observed with respect to WVTR.
AB - Films/casings produced using pectin (PN) and gelatin/sodium alginate blends (GSAB) containing 2.5 and 5% added corn oil (CO) or olive oil (OO) and non-oil containing were manufactured using extrusion technology. Films/casings formed from PN and GSAB had great difference in properties of tensile strength, elongation, Young's modulus and puncture resistance. Quality and stability of films/casings were greatly enhanced on addition of oils. However, an oil addition of 2.5% was identified as optimal while 5% decreased the final films/casings quality. Oil addition increased (P < 0.05) films/casings thicknesses. Oil addition also decreased (P < 0.05) tensile strength, puncture resistance, Young's modulus and tear resistance of films/casings but increased their elongation properties, with the exception of converse effect of 2.5% CO on two films/casings. Olive oil and CO both reduced (P < 0.05) water vapour transfer rate (WVTR) of films/casings. However, no significant difference between films using different concentrations of oil was observed with respect to WVTR.
KW - Edible films/casings
KW - Extrusion
KW - Mechanical properties
KW - Water barrier properties
UR - https://www.scopus.com/pages/publications/33645122423
U2 - 10.1111/j.1365-2621.2005.01063.x
DO - 10.1111/j.1365-2621.2005.01063.x
M3 - Article
AN - SCOPUS:33645122423
SN - 0950-5423
VL - 41
SP - 295
EP - 302
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 3
ER -