Effect of Presence and Concentration of Plasticizers, Vegetable Oils, and Surfactants on the Properties of Sodium-Alginate-Based Edible Coatings.

Clicks: 323
ID: 66759
2018
Article Quality & Performance Metrics
Overall Quality Improving Quality
0.0 /100
Combines engagement data with AI-assessed academic quality
AI Quality Assessment
Not analyzed
Abstract
Achieving high quality of a coated food product is mostly dependent on the characteristics of the food material to be coated, the properties of the components in the coating solution, and the obtained coating material. In the present study, usability and effectiveness of various components as well as their concentrations were assessed to produce an effective coating material. For this purpose, different concentrations of gelling agent (sodium alginate 0-3.5%, /), plasticizers (glycerol and sorbitol (0-20%, /), surfactants (tween 40, tween 80, span 60, span 80, lecithin (0-5%, /), and vegetable oils (sunflower oil, olive oil, rapeseed oil (0-5%, /) were used to prepare edible coating solutions. Formulations were built gradually, and characteristics of coatings were evaluated by analyzing surface tension values and its polar and dispersive components, emulsion droplet size, and optical appearance in microscopic scale. The results obtained showed that 1.25% sodium alginate, 2% glycerol, 0.2% sunflower oil, 1% span 80, and 0.2% tween 40 or tween 80 can be used in formulation to obtain an effective coating for hydrophobic food surfaces. Three formulations were designed, and their stability (emulsion droplet size, optical characteristics, and creaming index) and wettability tests on strawberry showed that they could be successfully used in coating applications.
Reference Key
senturk-parreidt2018effectinternational Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Senturk Parreidt, Tugce;Schott, Michael;Schmid, Markus;Müller, Kajetan;
Journal International journal of molecular sciences
Year 2018
DOI
E742
URL
Keywords
sodium alginate plasticizer surfactant vegetable oil coating stability edible coating surface tension relative humidity below-grade concrete structure space negative-side waterproofing positive-side waterproofing waterproofing material evaluation

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.