Water vapour permeability of edible bilayer films of wheat gluten and lipids |
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Authors: | NATHALIE GONTARD&dagger ,SYLVIE MARCHESSEAU,JEAN-LOUIS CUQ,STEPHANE GUILBERT&dagger |
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Affiliation: | CIRAD-SAR, 73 rue Jean-François Breton, BP 5035, 34032 Montpellier, France;Laboratory of Génie Biologique et Sciences des Aliments, Universitéde Montpellier II, Sciences et Techniques du Languedoc, 34095 Montpellier, France |
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Abstract: | Various formulations and methods of fabricating edible bilayer films consisting of wheat gluten as a structural layer and a thin lipid layer as a moisture barrier were investigated and examined for water vapour permeability. Solid lipids such as beeswax or paraffin wax deposited in a molten state onto the base film were the most effective water vapour barriers. A film consisting of wheat gluten, glycerol and diacetyl tartaric ester of monoglyceride as one layer, and beeswax as the other yielded a water vapour permeability of 0.0048 g mm m−2 mmHg−1 24h−1, which was less than that obtained with low density polyethylene. |
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Keywords: | Edible coatings moisture barrier permeance waxes |
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