1
|
Li H, Jiang F, Chen J, Wang Y, Zhou Z, Lian R. Development of seaweed-derived polysaccharide/cellulose nanocrystal-based antifogging labels loaded with alizarin for monitoring aquatic products' freshness. Int J Biol Macromol 2023; 253:126640. [PMID: 37657568 DOI: 10.1016/j.ijbiomac.2023.126640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 08/19/2023] [Accepted: 08/29/2023] [Indexed: 09/03/2023]
Abstract
Intelligent freshness indicator labels have attracted great interest for their massive potential in monitoring the freshness of aquatic products over the years. However, there is still a challenge where fogging on the labels during dramatic temperature changes affects the reading of freshness. At the same time, the freshness indicator labels need high mechanical strength to resist collision damage during transportation and storage. Herein, an antifogging freshness indicator label was developed based on seaweed extracts and alizarin. Firstly, soluble polysaccharides and insoluble components were extracted from Gelidium amansii, and cellulose nanocrystal (CNC) was further prepared from the insoluble components by sulfuric acid hydrolysis. Subsequently, a polysaccharide-based film was fabricated using soluble polysaccharides as the matrix materials and CNC as the reinforcement agent. Antifogging experiments showed that the hydrophilic composite films presented good antifogging performance. After loading with alizarin, the composite indicator label exhibited both antifogging and freshness-indicating properties for the salmon sample. The work provided a new idea for developing freshness indicator labels suitable for low-temperature transportation and storage.
Collapse
Affiliation(s)
- Huan Li
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Fan Jiang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Jian Chen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China.
| | - Zhigang Zhou
- Institute of Feed Research of Chinese Academy of Agricultural Sciences, Beijing 100081, PR China
| | - Renjie Lian
- Jinghai Group Co., Ltd., Rongcheng 264307, PR China
| |
Collapse
|
2
|
Łupina K, Kowalczyk D, Lis M, Basiura-Cembala M. Antioxidant polysaccharide/gelatin blend films loaded with curcumin - A comparative study. Int J Biol Macromol 2023; 236:123945. [PMID: 36924870 DOI: 10.1016/j.ijbiomac.2023.123945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 02/12/2023] [Accepted: 03/03/2023] [Indexed: 03/16/2023]
Abstract
Curcumin (CUR; 0, 0.005, 0.01, 0.02 %) was loaded into binary 75/25 blend films based on polysaccharides (carboxymethyl cellulose (CMC), gum Arabic (GAR), octenyl succinic anhydride modified starch (OSA), water-soluble soy polysaccharides (WSSP)) and gelatin (GEL). The GAR-based system was the least rough and, consequently, the most transparent of the films. An opposite result was found for the WSSP-based film. Despite the phase separation, the CMC75/GEL25 film exhibited excellent mechanical strength and stiffness. CUR improved the UV/VIS light-barrier characteristics of the films, but did not affect most of other physiochemical properties. X-ray diffractograms revealed that CUR provoked the rearrangement of the triple helical structure of GEL. As highly erodible, the CMC75/GEL25 carrier ensured the fastest and the most complete release of CUR. The OSA75/GEL25 system exhibited an opposite behavior. The kinetic profiles of the antiradical activity of the films did not reflect CUR release. A comparison of 2,2-diphenyl-1-picrylhydrazyl (DPPH*) scavenging on the plateau revealed that the CUR-supplemented films had quite comparable antiradical potential. The CMC75/GEL25 system exhibited the highest colorimetric stability, likely as a result of complete encapsulation of CUR in the GEL-rich microspheres. Weak symptoms of physical aging (enthalpy relaxation) were found in the films.
Collapse
Affiliation(s)
- Katarzyna Łupina
- Department of Biochemistry and Food Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
| | - Dariusz Kowalczyk
- Department of Biochemistry and Food Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
| | - Magdalena Lis
- Department of Biomedicine and Environmental Research, Faculty of Natural Sciences and Health, The John Paul II Catholic University of Lublin, Konstantynów 1J, 20-708 Lublin, Poland
| | - Monika Basiura-Cembala
- Faculty of Materials, Civil and Environmental Engineering, University of Bielsko-Biala, Willowa 2, 43-309 Bielsko-Biala, Poland
| |
Collapse
|
3
|
Coma ME, Peltzer MA, Delgado JF, Salvay AG. Water kefir grains as an innovative source of materials: Study of plasticiser content on film properties. Eur Polym J 2019. [DOI: 10.1016/j.eurpolymj.2019.109234] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
4
|
Van de Walle D, Heymans R, Dewettinck K. Linking the physicochemical properties of bulking agents to the sensory characteristics of fat-based suspensions. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
5
|
Díaz-Calderón P, MacNaughtan B, Hill S, Mitchell J, Enrione J. Reduction of enthalpy relaxation in gelatine films by addition of polyols. Int J Biol Macromol 2018; 109:634-638. [PMID: 29258897 DOI: 10.1016/j.ijbiomac.2017.12.030] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2017] [Revised: 12/01/2017] [Accepted: 12/05/2017] [Indexed: 10/18/2022]
Abstract
The aim of this study was to evaluate the effect of plasticisers with different molecular weights (glycerol and sorbitol) on the structural relaxation kinetics of bovine gelatine films stored under the glass transition temperature (Tg). Plasticisers were tested at weight fractions of 0.0, 0.06 and 0.10. Films conditioned in environments under ∼44% relative humidity gave moisture contents (w/w) in the range 0.14-0.18. The enthalpy relaxation (ΔH) was determined using differential scanning calorimetry (DSC). Samples used had Tg values in the range 24-49 °C. After removing the thermal history (30 °C above Tg, 15 min), samples were isothermally stored at 10 °C below Tg for between 2 and 80 h. The addition of plasticisers induced a significant reduction in the rate of structural relaxation. The linearisation of ΔH by plotting against the logarithm of ageing time showed a reduction in the slope of samples plasticised with both polyols. The reduction in relaxation kinetics may be related to the ability of polyols to act as enhancers of molecular packing, as recently reported using positron spectroscopy (PALS). However, a direct correlation between the relaxation kinetics and the plasticiser's molecular weight could not be established, suggesting that this phenomenon may be governed by complex molecular gelatin-plasticiser-water interactions.
Collapse
Affiliation(s)
- Paulo Díaz-Calderón
- Biopolymer Research and Engineering Laboratory (BIOPREL), School of Nutrition and Dietetics, Universidad de los Andes, Chile. Monseñor Alvaro del Portillo 12.455, Las Condes, Santiago, Chile
| | - Bill MacNaughtan
- Division of Food Sciences, The University of Nottingham. Sutton Bonington Campus, Loughbourough LE12 5RD, United Kingdom
| | - Sandra Hill
- Division of Food Sciences, The University of Nottingham. Sutton Bonington Campus, Loughbourough LE12 5RD, United Kingdom
| | - John Mitchell
- Division of Food Sciences, The University of Nottingham. Sutton Bonington Campus, Loughbourough LE12 5RD, United Kingdom
| | - Javier Enrione
- Biopolymer Research and Engineering Laboratory (BIOPREL), School of Nutrition and Dietetics, Universidad de los Andes, Chile. Monseñor Alvaro del Portillo 12.455, Las Condes, Santiago, Chile.
| |
Collapse
|
6
|
Kawai K, Hagiwara T. Control of Physical Changes in Food Products. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2018; 1081:385-399. [PMID: 30288721 DOI: 10.1007/978-981-13-1244-1_21] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Food is a multicomponent system that mainly comprises protein, carbohydrate, fat, and water. During food processing and preservation, various physical changes (e.g., melting, crystallization, glass transition) occur in food products, affecting their quality. This chapter specifically examines the effect of physical changes on the quality of dry and frozen food products. Dry food products are commonly in an amorphous state. Therefore, glass transition occurs during their dehydration-rehydration processing. To control their texture and physical stability, it is important to elucidate the effects of water contents on the glass transition temperature of dry food products. Frozen foods consist of ice crystals and freeze-concentrated matrix. The formation of ice crystal and the dynamics of ice crystal evolution affect food quality. Therefore control of ice crystals is important for high-quality frozen food. Moreover, because freeze-concentrated matrix consists of solute that are plasticized by the unfrozen water and is in an amorphous state, it can undergo glass transition by freeze concentration. The physical state of freeze-concentrated matrix also strongly affects the stability of food quality during frozen storage.
Collapse
Affiliation(s)
- Kiyoshi Kawai
- Graduate School of Biosphere Science, Hiroshima University, Higashi-Hiroshima, Hiroshima, Japan.
| | - Tomoaki Hagiwara
- Graduate School of Marine Science and Technology, Tokyo University of Marine Science Technology, Tokyo, Japan
| |
Collapse
|
7
|
Specific Mechanical Energy and Thermal Degradation of Poly(lactic acid) and Poly(caprolactone)/Date Pits Composites. INT J POLYM SCI 2018. [DOI: 10.1155/2018/7493545] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The compatibility of date pits (DP) with polylactic acid (PLA) or polycaprolactone (PCL) is investigated. Composites were prepared by compounding PLA or PCL with date pits at 10, 20, 30, and 40% wt/wt and extruded. Wheat vital gluten (VG) was also used as a filler and in combination with DP. The specific mechanical energy (SME) was calculated and the composites thermal properties were tested using DSC (peak temperature, enthalpic relaxation, and glass transition) and TGA (degradation temperature and mechanism and degradation kinetics). Because DP is hard filler, the SME of PCL-DP composites increased as the amount of filler increased. At 40% fill, the SME decreased due to the lubricating effect of oil found naturally in DP. As illustrated by lower SME, PLA composites exhibited softer texture because PLA is harder than DP. The DSC melting peak temperature of both polymers has increased at higher DP; however, PLA exhibited enthalpic relation between 66 and 68°C. The TGA profile of the composites displayed two distinct peaks versus one peak for the pure polymer. The degradation kinetics showed multistep process for the composites and one-step process for the pure polymer. The utilization of date pits as a hard filler in developing biodegradable plastics is good for the environment and a value added for the date industry.
Collapse
|
8
|
Sritham E, Gunasekaran S. Enthalpy relaxation in sucrose-maltodextrin-sodium citrate bioglass. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.04.032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
9
|
Glass Transition-Associated Structural Relaxations and Applications of Relaxation Times in Amorphous Food Solids: a Review. FOOD ENGINEERING REVIEWS 2017. [DOI: 10.1007/s12393-017-9166-6] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
10
|
Preparation of a novel chitosan-microcapsules/starch blend film and the study of its drug-release mechanism. Int J Biol Macromol 2016; 87:114-22. [DOI: 10.1016/j.ijbiomac.2016.02.049] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2015] [Revised: 02/15/2016] [Accepted: 02/17/2016] [Indexed: 11/17/2022]
|
11
|
Nurhadi B, Roos YH, Maidannyk V. Physical properties of maltodextrin DE 10: Water sorption, water plasticization and enthalpy relaxation. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.11.018] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
12
|
|
13
|
Glass transitions and physical aging of cassava starch - corn oil blends. Carbohydr Polym 2014; 105:244-52. [PMID: 24708977 DOI: 10.1016/j.carbpol.2014.01.032] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2013] [Revised: 12/26/2013] [Accepted: 01/10/2014] [Indexed: 11/22/2022]
Abstract
Glass transition temperatures and physical aging of amorphous cassava starch and their blends with corn oil were assessed by differential scanning calorimetry (DSC). Two enthalpic relaxation endotherms, well separated in temperature values, were exhibited by neat amorphous cassava starch with 10.6% moisture content, evidencing two amorphous regions within the starch with different degrees of mobility. The phase segregation of these two amorphous regions was favored by added corn oil at low moisture contents during storage. The presence of amylose-lipid complexes in this matrix, may also affect the molecular dynamics of these two amorphous regions at low moisture contents. Increasing moisture content, leads to a homogeneous amorphous phase, with an aging process characterized by a single enthalpic relaxation peak. In all cases, after deleting the thermal history of the samples only one glass transition temperature was detected (during DSC second heating runs) indicating that a single homogeneous amorphous phase was attained after erasing the effects of physical aging. Trends of the enthalpic relaxation parameters were also different at the two moisture contents considered in this work.
Collapse
|
14
|
Alamri MS, Mohamed AA, Xu J, Kalyanaraman P, Rayas-Duarte P. Enthalpic Relaxation of Vital and Protease-Treated Wheat Gluten. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.619026] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
15
|
Haque E, Whittaker AK, Gidley MJ, Deeth HC, Fibrianto K, Bhandari BR. Kinetics of enthalpy relaxation of milk protein concentrate powder upon ageing and its effect on solubility. Food Chem 2012; 134:1368-73. [DOI: 10.1016/j.foodchem.2012.03.034] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2011] [Revised: 02/20/2012] [Accepted: 03/07/2012] [Indexed: 12/01/2022]
|
16
|
|
17
|
Anzai M, Hagiwara T, Watanabe M, Komiyama J, Suzuki T. Relationship between enthalpy relaxation and water sorption of ball-milled potato starch. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.11.025] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
18
|
|
19
|
Influences of physical aging on enthalpy relaxation behavior, gas permeability, and dynamic mechanical property of polylactide films with various D-isomer contents. Macromol Res 2010. [DOI: 10.1007/s13233-010-0410-7] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
20
|
Affiliation(s)
- Yrjö H. Roos
- Department of Food and Nutritional Sciences, University College Cork, Ireland,
| |
Collapse
|
21
|
Yamamoto T, Kanda T, Nishihara Y, Ooshima T, Saito Y. Correlation study among oxygen permeability, molecular mobility, and amorphous structure change of poly(ethylene-vinylalcohol copolymers) by moisture. ACTA ACUST UNITED AC 2009. [DOI: 10.1002/polb.21723] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
|
22
|
Liu Y, Bhandari B, Zhou W. Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by differential scanning calorimetry (DSC). J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.12.017] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
23
|
|
24
|
Haque MK, Kawai K, Suzuki T. Glass transition and enthalpy relaxation of amorphous lactose glass. Carbohydr Res 2006; 341:1884-9. [PMID: 16709405 DOI: 10.1016/j.carres.2006.04.040] [Citation(s) in RCA: 70] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2006] [Revised: 04/21/2006] [Accepted: 04/23/2006] [Indexed: 11/27/2022]
Abstract
The glass transition temperature, T(g), and enthalpy relaxation of amorphous lactose glass were investigated by differential scanning calorimetry (DSC) for isothermal aging periods at various temperatures (25, 60, 75, and 90 degrees C) below T(g). Both T(g) and enthalpy relaxation were found to increase with increasing aging time and temperature. The enthalpy relaxation increased approximately exponentially with aging time at a temperature (90 degrees C) close to T(g) (102 degrees C). There was no significant change observed in the enthalpy relaxation around room temperature (25 degrees C) over an aging period of 1month. The Kohlrausch-Williams-Watts (KWW) model was able to fit the experimental enthalpy relaxation data well. The relaxation distribution parameter (beta) was determined to be in the range 0.81-0.89. The enthalpy relaxation time constant (tau) increased with decreasing aging temperature. The observed enthalpy relaxation data showed that molecular mobility in amorphous lactose glass was higher at temperatures closer to T(g). Lactose glass was stable for a long time at 25 degrees C. These findings should be helpful for improving the processing and storage stability of amorphous lactose and lactose containing food and pharmaceutical products.
Collapse
Affiliation(s)
- Md Kamrul Haque
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Japan.
| | | | | |
Collapse
|
25
|
Inoue C, Suzuki T. Enthalpy relaxation of freeze concentrated sucrose–water glass. Cryobiology 2006; 52:83-9. [PMID: 16321366 DOI: 10.1016/j.cryobiol.2005.10.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2005] [Revised: 09/05/2005] [Accepted: 10/10/2005] [Indexed: 11/30/2022]
Abstract
The enthalpy relaxation of freeze concentrated sucrose-water glass was investigated using 40% sucrose, differential scanning calorimetry (DSC) with isothermal ageing for 1-6 days at various temperatures (-70, -65, -60, and -55 degrees C). The enthalpy relaxation was observed as an endothermic peak superimposed on the endothermic step-wise change due to the glass transition around -47 degrees C. The enthalpy relaxation was found to increase with ageing time and temperature. An 80% sucrose glass was also investigated at ageing temperatures of -60 and -65 degrees C, and this material exhibited a similar glass transition and enthalpy relaxation to that observed with the frozen 40% sucrose solution. The calculated activation energy of the enthalpy relaxation of the sucrose-water glass was smaller than that reported for pure sucrose. These results suggest that the freeze concentrated sucrose-water glass could have a higher molecular mobility and less stability than pure sucrose glass.
Collapse
Affiliation(s)
- Chiharu Inoue
- Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3130AC Vlaardingen, The Netherlands. Chiharu.
| | | |
Collapse
|
26
|
Poirier-Brulez F, Roudaut G, Champion D, Tanguy M, Simatos D. Influence of sucrose and water content on molecular mobilityin starch-based glasses as assessed through structureand secondary relaxation. Biopolymers 2006; 81:63-73. [PMID: 16127661 DOI: 10.1002/bip.20358] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Molecular mobility is known to be a key parameter in controlling the physical properties of materials and thus their quality and performance. Beyond glass transition related changes, attention should be called to the impact of local motions remaining in the glassy state. Gelatinized waxy maize starch at different sucrose contents (0-20% solids) was equilibrated between 0 and 14% water and sorption isotherms determined at 25 degrees C. The effect of water and sucrose content on the molecular mobility of glassy starch was investigated by differential scanning calorimetry through enthalpy relaxation studies and dynamical mechanical thermal analysis. The existence of sucrose-starch interactions was suggested by the sorption isotherms not following the expected additivity of the single component sorption curves. Contrary to the glass transition or associated alpha relaxation, water and sucrose affected differently the secondary relaxations. Indeed, the beta relaxation observed around -15 degrees C was shifted to lower temperature upon increasing hydration, and to higher temperature when sucrose content increased, suggesting a hindering of these local motions. Enthalpy relaxation of the ternary mixtures was studied following aging up to 668 h at Tg -15 degrees C. Ternary mixtures exhibited an enthalpy relaxation upon aging lower than starch alone as a sign of lower polymer mobility in the presence of small molecules, contrary to the free volume theory. Relaxation kinetics were characterized with the Cowie-Ferguson model and compared to literature data. The extent of the enthalpy relaxation appeared to be controlled by the distance between the aging temperature and the beta relaxation temperature.
Collapse
Affiliation(s)
- Fabienne Poirier-Brulez
- Department of Molecular and Sensory Engineering of Food and Pharmaceuticals ENSBANA, 1 Esplanade Erasme, 21000 Dijon, France
| | | | | | | | | |
Collapse
|
27
|
Badii F, MacNaughtan W, Farhat IA. Enthalpy relaxation of gelatin in the glassy state. Int J Biol Macromol 2005; 36:263-9. [PMID: 16085307 DOI: 10.1016/j.ijbiomac.2005.06.008] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2005] [Revised: 06/28/2005] [Accepted: 06/28/2005] [Indexed: 11/24/2022]
Abstract
The enthalpy relaxation during the ageing of gelatin in the glassy state was studied for partially crystalline or amorphous materials at different water contents and ageing temperatures. The extent and rate of this relaxation associated with physical ageing were found to increase when the shifted temperature parameter (Ta-Tg) increased. This parameter was able to account for the effects of structure and water content (through Tg) and ageing temperature (Ta).
Collapse
Affiliation(s)
- F Badii
- Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK
| | | | | |
Collapse
|
28
|
Thiré RM, Andrade CT, Simão RA. Effect of aging on the microstructure of plasticized cornstarch films. POLIMEROS 2005. [DOI: 10.1590/s0104-14282005000200013] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
29
|
HAGIWARA T, MAO J, SUZUKI T, TAKAI R. Ice Recrystallization in Sucrose Solutions Stored in a Temperature Range of -21.DEG.C. to -50.DEG.C. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2005. [DOI: 10.3136/fstr.11.407] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|