Physical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate (HPMC/WPI) edible films. (5th June 2015)

• Record Type: Journal Article
• Authors: Rubilar, Javiera F.; Zúñiga, Rommy N.; Osorio, Fernando; Pedreschi, Franco
• Is Part Of: Carbohydrate polymers. Volume 123(2015)
• Page Start: 27
• Page End: 38
• Publication Date: 2015-06-05
• Subjects: Edible films -- Emulsion -- Physical properties -- Microstructure; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2015.01.010
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: HPMC/WPI of emulsion-based edible films were successfully developed. High content of HPMC increases the viscosity in an exponential way. The addition of oil and SDS decreased the tensile strength and elongation at break. Optical properties of HPMC/WPI-based film were strongly affected by the presence of oil droplets structured into the film. Abstract: The objective of this research was to study the effect of the film microstructure of oil-in-water emulsions stabilized by hydroxypropyl methyl cellulose/whey protein isolate (HPMC/WPI) with or without sodium dodecyl sulfate (SDS) over physical properties of HPMC/WPI emulsion-based films. The films were prepared with different HPMC/WPI-oil-SDS combinations (%w/w for 100 g of dispersion): HPMC; WPI; HPMC/1WPI-0.5-SDS; HPMC/1WPI-1; HPMC/2WPI-0.5; HPMC/2WPI-1-SDS. Physical properties of films were evaluated. The results showed no statistical differences ( p > 0.05) between the thicknesses of EFs (0.156 ± 0.004 mm). The effect of oil content and incorporation of SDS showed the inverse trend for WI and Δ E, the increasing order of change, for WI and Δ E, among the formulation evaluated was: HPMC/1WPI-1 > HPMC/2WPI-0.5 > HPMC/2WPI-1.0-SDS ≈ HPMC/1WPI-0.5-SDS ≈ WPI > HPMC for WI and HPMC/1WPI-0.5-SDS > HPMC/2WPI-1.0-SDS > HPMC/2WPI-0.5 > HPMC/1WPI-1 for Δ E, respectively. The addition of oil and SDS decreased the TS and EB, because oil addition into EF induces the development of structural discontinuities, producing an EF with less chain mobility, and consequently, with less flexibility and resistance to fracture.