The Evaluation of Mechanical, Thermal, Optical and Microstructural Properties of Edible Films with Solid Lipid Nanoparticles-Xanthan Gum Stored at Different Temperatures and Relative Humidities
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- 作者：Claudia Idalid García-Betanzos…
- 关键词：Solid lipid nanoparticles ; Edible films ; Xanthan gum ; Mechanical properties ; Water vapor permeability
- 刊名：Food and Bioprocess Technology
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：9
- 期：10
- 页码：1756-1768
- 全文大小：1,031 KB
- 刊物类别：Chemistry and Materials Science
- 刊物主题：Chemistry
Food Science
Chemistry
Agriculture
Biotechnology - 出版者：Springer New York
- ISSN：1935-5149
- 卷排序：9
文摘
Solid lipid nanoparticles (SLN) were obtained using the hot homogenization method and incorporated into a xanthan gum matrix (XG) to prepare edible films. The effects of SLN content (60, 65, 70, and 75 g/L) on the mechanical, color, thermal and microstructural properties, and water vapor permeability (WVP) were studied. The SLN film-forming systems remained stable for 7 weeks. Particle size was in the range of 222–257 nm. The mechanical properties of the films improved significantly when the SLN were introduced into the polymeric network to provide greater strength and flexibility with elongation at breaking of 2–9 %, affected by temperature (4–25 °C), SLN concentration (60–75 g/L), and relative humidity (60–90 %). WVP was lower when edible films based on XG were incorporated with SLN at values of 0.50–0.70 g m-2 h-1 kPa−1. The distribution of the SLN in the XG matrix was observed under scanning electron microscopy and showed changes in the arrangement as a function of SLN concentration. This explains the positive effect on the properties of the film of SLN-XG at 60 and 65 g/L. Total color difference (ΔE) increased with SLN content at values of 3.5–14. Thermal analysis showed that higher SLN content increased the melting temperature, while the plasticizer reduced it.