Characterization of gelatin-based edible films incorporated with olive oil

By Wenshi Ma, Chuan-he Tang, S. Yin, Xiaoquan Yang, Qin Wang, Fu Liu, Zi-Hao Wei. 2012

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Whey protein edible films modified with almond and walnut oils (2016, methodology): “Lipid incorporation is hindered at high oil contents (P erez-Gago & Krochta, 2001) and the formation of stable emulsion films often requires addition of emulsifier agents when addition of liquid oils is up to 40% (Kokoszka et al., 2010; Ma et al., 2012; Pereda, Amica, & Marcovich, 2012; Shaw et al.,”
Physical properties and stability of starch-gelatin based films as affected by the addition of esters of fatty acids (2015, result): “338 Lipid addition generally decreased the WVP of the studied films in agreement with its 339 more hydrophobic character, as has also been observed in previous studies (Bertan et 340 al., 2005; Jiménez et al., 2012a; Ma et al., 2012).”
Gelatin-Based Films and Coatings for Food Packaging Applications (2016, methodology): “developed composite films from bovine hide gelatin type B with olive oil (olive oil/ protein weight ratios of 5%, 10%, 15% and 20%) by the microfluidic emulsification technique [64].”