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Effect of surfactants on the functional properties of gelatin-based edible films |
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| Authors: | Caroline AndreuccettiRosemary A Carvalho Tomás Galicia-GarcíaFernando Martínez-Bustos Carlos RF Grosso |
| Affiliation: | a Department of Foods and Nutrition, Faculty of Food Engineering, P.O. Box 6121, University of Campinas, UNICAMP, 13083-86, Campinas, SP, Brazil b Food Engineering Department, ZEA-FZEA, P.O. Box 23, University of São Paulo, USP, 13635-900, Pirassununga, SP, Brazil c CINVESTAV-Unidad Querétaro, Libramiento Norponiente 2000, Fracc. Real Juriquilla, Qro, C.P. 76001, Querétaro, Mexico |
| Abstract: | The aim of this research was to evaluate the plasticizing effect of natural surfactants lecithin or yucca extract from Yucca schidigera on gelatin-based films. Films containing yucca extract showed higher tensile strength values (∼90-40 MPa) and moisture contents (∼15%) and less elongation (∼5%) and water vapor permeability values (∼0.22-0.09 g mm m−2 h−1 kPa−1) compared to films containing lecithin. Soluble films (∼20-50%) were obtained when yucca extract was used while lecithin produced low soluble films (<10%). The opacity of the films (∼14.5-16.2%) was similar for both surfactants and the film surface morphologies were continuous and homogeneous. X-ray diffraction indicated that the addition of surfactants produced amorphous films compared to gelatin-based films and FT-Infrared spectroscopy showed no evidence of association between the surfactants and the gelatin. The plasticizing effect was not obtained after surfactants addition and casting technique. |
| Keywords: | Gelatin-edible films Natural surfactants Lecithin Yucca schidigera extract |
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