Mesquite seed gum and palm fruit oil emulsion edible films: Influence of oil content and sonication
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- 作者：Delane C. Rodriguesa ; Arcelina P. Cunhab ; Edy S. Britoc ; Henriette M.C. Azeredoc ; henriette.azeredo@embrapa.br" class="auth_mail" title="E-mail the corresponding author ; Maria Izabel Gallã ; od
- 关键词：Polysaccharides ; Lipids ; Edible films ; Ultrasound ; Galactomannans
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：56
- 期：Complete
- 页码：227-235
- 全文大小：1321 K
文摘
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Mesquite seed gum (MSG) was extracted and confirmed as a galactomannan.
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Film were prepared from nanoemulsions of palm fruit oil (PFO) in water and MSG.
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Effects of nanoemulsion sonication and PFO content on film properties were assessed.
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PFO increased hydrophobicity and impaired film transparency and tensile properties.
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Nanoemulsion sonication time decreased contact angles and improved tensile strength.