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An Attempt of Using β‐Sitosterol‐Corn Oil Oleogels to Improve Water Barrier Properties of Gelatin Film
Author(s) -
Xiao Jingdong,
Zhang Ming,
Wang Wenhang,
Teng Anguo,
Liu Anjun,
Ye Ran,
Liu Yaowei,
Wang Kun,
Ding Junsheng,
Wu Xiaomeng
Publication year - 2019
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14621
Subject(s) - gelatin , materials science , chemical engineering , emulsion , permeability (electromagnetism) , composite material , chemistry , organic chemistry , membrane , biochemistry , engineering
Abstract Oleogel with tailored viscoelasticity is a great interest for food structuring, while its potential benefits for edible film performance are not clear. In this study, β‐sitosterol (0, 5, 10, 15, and 20 wt%)‐corn oil oleogel was developed and used in the formation of gelatin‐based films. Importantly, adding oleogel significantly decreased water vapor permeability of the gelatin films, however, it had little negative influence on film strength. In addition, the results of this study demonstrated that increasing the sitosterol in oleogels led to an increasing number of ordered crystals formed in the oleogel, which contributed to compact and smooth surface of the film. Moreover, the incorporation of oleogel also caused some changes in molecule conformation and film barrier property. Therefore, the superior mechanical performance and moisture resistance properties of the film were obtained when 15% β‐sitosterol was used to prepare oleogel. Practical Application Corn oil oleogels β‐sitosterol was incorporated with gelatin to prepare the gelatin film aiming to improve the water resistance of the films for its variety of practical production. The enhanced vapor permeability and accepted strength of the emulsion film indicated the potential application of it with a variety of edible packaging forms, such as films, pouch and sachet in medium and high humid condition.