| Titles |
|
English :
|
Production and evaluation of edible film (albumin) with different
concentrations of olive oil and oleic acid
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|
| Abstract |
This study was conducted to investigate the effect of olive oil and oleic acid which was
incorporated into albumin (Egg white) through emulsification for producing films on
mechanical properties .Plasticizer was necessary to maintain film and coating integrity and
to avoid pores and cracks. .Edible composite films were prepared from albumin and lipid
materials (1% & 1.5%). The effect of unsaturated oleic acid with glycerol and
monounsaturated olive oil on tensile strength, elongation at break, WVP, (OP), solubility,
colour, opacity and Atomic force microscopy (AFM) was investigated. In general, the
incorporation of lipid materials resulted in the increase (P < 0.05) of tensile strength and
elongation at break, and the reduction of WVP with some exceptions. Overall effect of
monounsaturated was greater than that of unsaturated oleic acid. The surface microstructure
of the films was analyzed using atomic force microscopy (AFM).
|
| Publication year |
2011
|
| Organization Name |
Food Technology Research Institute (FTRI)
|
| City |
Cairo
|
| serial title |
Intern. Conf. & Exh. On Total Quality Management of Herbs & Medicinal Plants and
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| Author(s) from ARC |
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| External authors (outside ARC) |
لیوشیا موتیھاك
كلیة الكیمیاء- جامعة بوخارست- بوحارست- رومانیا
أیون ستاماتین
١مركز بحوث النانو- جامعة بوخارست- بوحارست- رومانیا
امل باقى
مركز بحوث النانو - جامعة بوخارست -رومانيا
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| Publication Type |
Journal
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