Fatty Acid Distribution and Its Effect on Oxygen Permeability in Laminated Edible Films |
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| Authors: | J.W. PARK R.F. TESTIN P.J. VERGANO H.J. PARK C.L. WELLER |
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| Affiliation: | Authors J.W. Park and P.J. Vergano are with the Dept. of Food Science, Clemson Univ., Clemson, SC 29634. Author Testin is with the Dept. of Agricultural &Biological Engineering, and Dept. of Food Science, Clemson Univ., Clemson, SC 29634. Author H.J. Park is with the Dept. of Food Engineering, Mokpo National Univ., Mokpo, Korea. Author Weller is with the Dept. of Biological Systems Engineering, Univ., of Nebraska, Lincoln, NE. |
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| Abstract: | Lipid contents, distributed fatty acid concentrations and oxygen permeability of laminated methylcellulose/corn zein-fatty acid films and methylcellulose films separated from the laminate were investigated. Total lipid contents ranged from 0.056 to 0.157 g/cm3 for the laminated edible film structure, and distributed fatty acid contents ranged from 0.062 to 0.220 g/cm3 in the methylcellulose layer. Fatty acid distribution increased with chain length and fatty acid concentration. Oxygen permeabilities of both laminated methylcellulose/corn zein-fatty acid films and methylcellulose films separated from the laminate increased as chain length of fatty acid decreased and concentration of fatty acid increased. Scanning electron microscopy and Soxhlet extraction appeared to show distribution of fatty acids from the corn zein layer into and through the methylcellulose layer. |
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| Keywords: | laminates edible film oxygen permeability fatty acid distribution |
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