Mechanical properties and water vapour permeability of hydrolysed collagen-cocoa butter edible films plasticised with sucrose

dc.creatorFadini, AL
dc.creatorRocha, FS
dc.creatorAlvim, ID
dc.creatorSadahira, MS
dc.creatorQueiroz, MB
dc.creatorAlves, MV
dc.creatorSilva, LB
dc.date2013
dc.dateMAR
dc.date2014-07-30T13:40:51Z
dc.date2015-11-26T17:08:52Z
dc.date2014-07-30T13:40:51Z
dc.date2015-11-26T17:08:52Z
dc.date.accessioned2018-03-28T23:57:32Z
dc.date.available2018-03-28T23:57:32Z
dc.identifierFood Hydrocolloids. Elsevier Sci Ltd, v. 30, n. 2, n. 625, n. 631, 2013.
dc.identifier0268-005X
dc.identifierWOS:000310355600017
dc.identifier10.1016/j.foodhyd.2012.08.011
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/53491
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/53491
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1280484
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionThe aim of this study was to develop and characterise edible films produced from hydrolysed collagen and cocoa butter and plasticised with sucrose. The mechanical properties, water vapour permeability, opacity and morphology of the films were characterised. The film composition that yielded the best results was used to produce a coating for application in chocolate panned products. A water-based coating with desirable barrier properties that could replace shellac is important for the environment as well as health, and also because chocolate products have great appeal among children. The films obtained were easily manageable and flexible. Sucrose reduced tensile strength (TS), while hydrolysed collagen at concentrations above 15% increased it. Cocoa butter resulted in less-resistant films. The elongation at break values (EAB%) were higher for films containing higher sucrose concentrations. The water vapour permeability (WVP) ranged from 0.32 to 0.63 g mm m(-2) h(-1) kPa(-1). For the same concentration of cocoa butter, the WVP was directly affected by the thickness of the film, i.e., the greater the thickness, the higher the WVP. Cocoa butter increased film opacity, while sucrose decreased it, particularly at concentrations above 17.5%. High concentrations of hydrolysed collagen produced films with more homogeneous surfaces. The brightness of the product with the coating developed in this study was attractive; however the brightness of the product with shellac was considered more intense. The properties of these films indicate that they are promising systems for coating chocolate panned products. (C) 2012 Elsevier Ltd. All rights reserved.
dc.description30
dc.description2
dc.description625
dc.description631
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationFood Hydrocolloids
dc.relationFood Hydrocolloids
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectEdible film
dc.subjectEdible coating
dc.subjectMechanical properties
dc.subjectPermeability
dc.subjectBrightness
dc.subjectShellac
dc.subjectPhysical-properties
dc.subjectBarrier Properties
dc.subjectComposite Films
dc.subjectWheat Gluten
dc.subjectGelatin
dc.subjectProtein
dc.subjectStarch
dc.subjectCrystallization
dc.subjectSurfactants
dc.subjectStability
dc.titleMechanical properties and water vapour permeability of hydrolysed collagen-cocoa butter edible films plasticised with sucrose
dc.typeArtículos de revistas


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