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Emulsion stability and properties of fish gelatin‐based films as affected by palm oil and surfactants
Author(s) -
Nilsuwan Krisana,
Benjakul Soottawat,
Prodpran Thummanoon
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7371
Subject(s) - emulsion , gelatin , palm oil , fish <actinopterygii> , photographic emulsion , fish oil , chemistry , materials science , chemical engineering , food science , fishery , biology , organic chemistry , engineering , silver halide
Abstract BACKGROUND Gelatin films exhibit the poor water vapour barrier properties. The use of palm oil, which is abundant and available in Thailand, can be a means to lower water vapour migration. To disperse oil in film‐forming dispersion ( FFD ), a surfactant along with appropriate homogenization is required. The study aimed to investigate the influence of palm oil level and surfactants in the absence or presence of glycerol on characteristics of FFD and resulting gelatin films. RESULTS Similar oil droplet sizes, both d 32 and d 43 values, of FFD containing soy lecithin were observed, regardless of palm oil level used ( P > 0.05). FFD with Tween‐20 had larger droplet size as the levels of oil increased ( P < 0.05). After 12 h storage, slight increases in d 32 and d 43 were noticeable in all FFD samples. When the films were determined, lower water vapour permeability ( WVP ) and tensile strength ( TS ) but higher elongation at break ( EAB ) were obtained as palm oil level increased ( P < 0.05), regardless of glycerol and surfactant used. Films without glycerol had lower WVP and EAB with higher TS than those containing 300 g kg −1 glycerol ( P < 0.05). No differences in WVP and mechanical properties were found between films containing both surfactants ( P > 0.05). CONCLUSION FFD containing 500 or 750 g kg −1 palm oil using soy lecithin as a surfactant in the presence of 300 g kg −1 glycerol had the enhanced homogeneity and stability of oil droplets. The resulting gelatin film had the improved water vapour barrier properties. © 2015 Society of Chemical Industry