Development and characterization of edible chitosan/olive oil emulsion films
By Mariana Pereda, G. Amica, N. Marcovich. 2012
291 citations recorded by the source corpus.
Abstract The properties of plasticized chitosan–olive oil emulsion films prepared with increasing oil concentrations were investigated. Emulsifying nature of chitosan was enough to stabilize olive oil droplets in the film forming emulsions; hence homogeneous, thin and translucent films were obtained in all cases. The homogeneity of the lipid globules distribution in the films was confirmed by contact angle measurements and optical microscopy. All the tensile properties (Young Modulus, strength and maximum elongation) increased with olive oil concentration and were explained considering the interactions developed between lipid and carbohydrate phases in addition to the lubricant characteristics of the oil. Moisture sorption, water vapor permeation through the films and effective diffusion coefficients decreased as oil concentration increases, as a result of the non-polar nature of the lipid. Total soluble matter measurements were used to confirm the development of strong associations between chitosan and olive oil.
Subfields: Biomaterials, Biomedical Engineering
View Paper: https://www.semanticscholar.org/paper/7d8e26e74d8bb517db56751f4133c807dedcf554
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In Biomaterials
In Biomedical Engineering
Citations in the corpus
- Whey protein edible films modified with almond and walnut oils (2016, background): “A similar tendency has been widely observed for biopolymer films modified with lipid substances (Fernand ez et al., 2007; Guerrero, Nur Hanani, Kerry,& de la Caba, 2011; Javanmard& Golestan, 2008; Ma et al., 2012; Pereda et al., 2012; Shaw et al., 2002; Wang et al., 2014; Yang & Paulson, 2000).”
- Chitosan-Based Coating with Antimicrobial Agents: Preparation, Property, Mechanism, and Application Effectiveness on Fruits and Vegetables (2016, background): “This might be due to the interactions between lipid and carbohydrate phases and the lubricant characteristics of oil [132].”