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Barrier properties of sodium caseinate films as affected by lipid composition and moisture content

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Barrier properties of sodium caseinate films as affected by lipid composition and moisture content

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dc.contributor.author Fabra Rovira, María José es_ES
dc.contributor.author Talens Oliag, Pau es_ES
dc.contributor.author GAVARA CLEMENTE, RAFAEL es_ES
dc.contributor.author Chiralt Boix, Mª Amparo es_ES
dc.date.accessioned 2017-01-24T08:53:40Z
dc.date.available 2017-01-24T08:53:40Z
dc.date.issued 2012-04
dc.identifier.issn 0260-8774
dc.identifier.uri http://hdl.handle.net/10251/77248
dc.description.abstract This work analyses the effect of lipid addition (oleic acid, beeswax and oleic acid-beeswax mixtures) as well as the influence of the relative humidity (RH), or the equilibrium water content of the films, on the permeability of sodium caseinate based films to water vapor and gas (oxygen and carbon dioxide). The effect that lipid addition had on the gas and water vapor permeability was dependent both on the composition of oleic acid-beeswax mixtures and the film's moisture content. The addition of lipid mixtures reduced water vapor transfer as compared to the control films (without lipid), whereas pure oleic acid or beeswax were less effective. Both control films and films prepared with pure beeswax showed the lowest O-2 and CO2 permeability, whereas the incorporation of oleic acid exponentially increased these values. A linear increase in water vapor and gas permeability was observed when the water content of the film rose, due to its plasticizing effect, which led to an increase in the molecular mobility. Predictive equations for water vapor permeability (WVP) and gas permeability were established as a function of water content and lipid composition. es_ES
dc.description.sponsorship The authors acknowledge the financial support from the Spanish Ministerio de Educacion y Ciencia throughout the project AGL2007-01009 and AGL2010-20694, con-financed with FEDER founds. Author M.J. Fabra thanks the Campus de Excelencia Internacional VLC/CAMPUS for their support. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Spanish Ministerio de Educacion y Ciencia AGL2007-01009 AGL2010-20694 es_ES
dc.relation FEDER founds es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Oxygen es_ES
dc.subject Carbon dioxide es_ES
dc.subject Biopolymers es_ES
dc.subject Permeability es_ES
dc.subject Oleic acid es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Barrier properties of sodium caseinate films as affected by lipid composition and moisture content es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2011.11.019
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Fabra Rovira, MJ.; Talens Oliag, P.; Gavara Clemente, R.; Chiralt Boix, MA. (2012). Barrier properties of sodium caseinate films as affected by lipid composition and moisture content. Journal of Food Engineering. 109(3):372-379. doi:10.1016/j.jfoodeng.2011.11.019 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.jfoodeng.2011.11.019 es_ES
dc.description.upvformatpinicio 372 es_ES
dc.description.upvformatpfin 379 es_ES
dc.type.version info:eu repo/semantics/publishedVersion es_ES
dc.description.volume 109 es_ES
dc.description.issue 3 es_ES
dc.relation.senia 206354 es_ES


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