Edible arabinoxylan-based films. 1. Effects of lipid type on water vapor permeability,film structure,and other physical characteristics |
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Authors: | Péroval Claudine Debeaufort Frédéric Despré Denis Voilley Andrée |
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Institution: | ENSBANA-GPAB, Université de Bourgogne, 1 esplanade Erasme, F-21000 Dijon, France. cperoval@univ-bourgogne.fr |
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Abstract: | Arabinoxylans (AX) are natural fibers extracted from maize bran, an industrial byproduct. To promote this polymer as a food ingredient, development of edible coatings and films had been proposed. Indeed, composite arabinoxylan-based films were prepared by emulsifying a fat: palmitic acid, oleic acid, triolein, or a hydrogenated palm oil (OK35). Lipid effects on water vapor permeability (WVP), surface hydrophobicity (contact angles), lipid particle size, and mechanical properties were investigated. Results showed that OK35-AX emulsion films had the lowest WVP. Emulsified films presented a bimodal particle size distribution; however, the smallest particle mean diameter (0.54 microm) was observed in OK35-AX emulsion films. Contact angles of water comparable to those observed for LDPE films (>90 degrees ) are measured on the OK35-AX film surface. Finally, only triolein-AX emulsion films had elongation higher than films without lipid. These results suggest that OK35 enhances functional properties of AX-based films and should be retained for further research. |
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