Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions
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- 作者：Caio G. Otoni ; caiogomide@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Roberto J. Avena-Bustillos roberto.avena@ars.usda.gov" class="auth_mail" title="E-mail the corresponding author ; Carl W. Olsen carl.olsen@ars.usda.gov" class="auth_mail" title="E-mail the corresponding author ; Cristina Bilbao-Sá ; inz cristina.bilbao@ars.usda.gov" class="auth_mail" title="E-mail the corresponding author ; Tara H. McHugh tara.mchugh@ars.usda.gov" class="auth_mail" title="E-mail the corresponding author
- 关键词：Biopolymer ; Edible film ; Soy protein ; Active packaging ; Essential oil ; Nanotechnology
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：57
- 期：Complete
- 页码：72-79
- 全文大小：810 K
文摘
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Edible films were formulated with isolated soy protein and micro or nanoemulsions.
Longer mixing times reduced droplet size to the nanoscale and polydispersity.
Emulsions plasticized the isolated soy protein films, regardless of droplet size.
Droplet miniaturization reduced porosity and improved water barrier properties.
As suggested by the microvoid model, water vapor probably permeated through pores.