Chapter 5 -Effect of moderate electric fields in the permeation properties of chitosan
5.4 Conclusions
The results obtained showed that the application of a moderate electric field to the film-forming solutions has statistically significant effects on the film´s physical properties and structure. In general, the most pronounced effect of the field strength was observed for treatments made at 100 V·cm-1 or
higher. The solubility in water and the water vapour, oxygen and carbon dioxide permeability coefficients showed a positive correlation with the application of an electric field. In practice, the changes in the film properties induced by the application of the electrical field may translate into an improved shelf-life of the products due to reduced water loss (calculated on the basis of the lower WVP values achieved) and reduced O2 and CO2 exchanges (due to the lower values of O2P and CO2P), which will mean a slower
metabolism e.g. in fruits and vegetables (Casariego et al., 2008). Future work should be directed towards the confirmation of these effects in real food systems.
5.5 References
ANKER, M., STADING, M. and HERMANSSON, A.M. 2000. Relationship between the microstructure and the mechanical and barrier properties of whey protein films. J Agric Food Chem. 48, 3806- 3816.
ASME, B. 1995. Surface texture: Surface roughness, waviness and lay. In: An American National Standard, ASME, New York.
ASTM-D-3985-02. 2002. Standard test method for oxygen gas transmission rate through plastic film and sheeting using a coulometric sensor. In: Annual book of ASTM, (A.S.f.t.o. Materials, ed.), Philadelphia.
BALAU, L., LISA, G., POPA, M.I., TURA, V. and MELNIG, V. 2004. Physico-chemical properties of Chitosan films. Central European Journal of chemistry. 2, 638-647.
BANGYEKAN, C., AHT-ONG, D. and SRIKULKIT, K. 2006. Preparation and properties evaluation of chitosan-coated cassava starch films. Carbohydrate Polymers. 63, 61-71.
BRAVIN, B., PERESSINI, D. and SENSIDONI, A. 2006. Development and application of polysaccharide– lipid edible coating to extend shelf-life of dry bakery products. Journal of food engineering 76, 280-290.
BRAVIN, B., PERESSINI, D., SENSIDONI, A. 2006. Development and application of polysaccharide–lipid edible coating to extend shelf-life of dry bakery products. Journal of food engineering 76, 280- 290.
BUTLER, B.L., VERGANO, P.J., TESTIN, R.F., BUNN, J.M. and WILES, J.L. 1996. Mechanical and barrier properties of edible chitosan films as affected by composition and storage. Journal of Food Science. 61, 953-955.
CASARIEGO, A., SOUZA, B.W.S., VICENTE, A.A., TEIXEIRA, J.A., CRUZ, L. and DÍAZ, R. 2008. Chitosan coating surface properties as affected by plasticizer, surfactant and polymer concentrations in relation to the surface properties of tomato and carrot. Food Hydrocolloids. 22, 1452-1459. CASTRO, I., TEIXEIRA, J.A., SALENGKE, S., SASTRY, S.K. and VICENTE, A.A. 2004. Ohmic heating of
strawberry products: electrical conductivity measurements and ascorbic acid degradation kinetics. Innovative Food Science and Emerging Technologies. 5, 27-36.
DU, J. and HSIEH, Y.L. 2007. PEGylation of chitosan for improved solubility and fiber formation via electrospinning. Cellulose. 14, 543-552.
GARCIA, M.A., MARTINO, M.N. and ZARITZKY, N.E. 2000. Lipid Addition to improve Barrier Properties of Edible starch-based films and coatings. Journal of Food Science. 65, 941-947.
GENNADIOS, A., GHOPARDE, V.M., WELLER, C.L. and HANNA, M.A. 1996. Heat-curing of soy protein films. Transactions of the ASAE. 39, 575-579.
GENNADIOS, A., WELLER, C.L. and TESTIN, R.F. 1993. Temperature Effect on Oxygen Permeability of Edible Protein-based Films Journal of Food Science. 58 212-214.
GONTARD, N., DUCHEZ, C., CUQ, J.L. and GUILBERT, S. 1994. Edible composite films of wheat gluten and lipids: water vapor permeability and other physical properties. International Journal of food science and technology. 2, 39-50.
GONTARD, N., GUILBERT, S. and CUQ, J.L. 1992. Edible wheat gluten films: influence of the main process variables on film properties using response surface methodology. Journal of food science. 57, 190-199.
GUILBERT, S. and BIQUET, B. 1989. Les films et enrobage comestibles. In L’EMBALLAGE des denrées alimentaires de grande consommation. . In: Technique et Documentation, Lavoisier Apri. 320.
GUILLARD, V., BROYART, B., BONAZZI, C., GUILBERT, S. and N., G. 2003. Preventing Moisture Transfer in a Composite Food Using Edible Films: Experimental and Mathematical Study. Journal of Food Science. 68, 2267-2277.
HERRMANN, P.S.P., YOSHIDA, C.M.P., ANTUNES, A.J. and MARCONDES, J.A. 2004. Surface Evaluation of Whey Protein Films by Atomic Force Microscopy and Water Vapour Permeability Analysis. Packaging technology and science. 17, 267–273.
KROCHTA, J.M. and DE MULDER-JOHNSON, C. 1997. Edible and biodegradable polymer films: challenges and opportunities. Food Technology. 51, 61-77.
LEI, L., ZHI, H., ZHANG XIUJIN, Z., TAKASUKE, I. and ZAIGUI, L. 2007. Effects of different heating methods on the production of protein-lipid film. Journal of food engineering. 82, 292-297. LENT, L.E., VANASUP, L.S. and TONG, P.S. 1998. Whey protein edible films determined by atomic
force microscope. Journal food science. 63, 824-827.
MALI, S., GROSSMANN, M.V.E., GARCÍA, M.A., MARTINO, M.N. and ZARITZKY, N.E. 2004. Barrier, mechanical and optical properties of yam starch films. . Carbohydrate Polymers. 56, 129-135. MCHUGH, T.H., AVENA-BUSTILLOS, R.J. and M., K.J. 1993. Hydrophilic edible film: modified
procedure for water vapor permeability and explanation of thickness effects. Journal of Food Science. 58, 899-903.
MILLER, K.S. and KROCHTA, J.M. 1997. Oxygen and aroma barrier properties of edible films: A review. Trends in Food Science and Technology. 8, 228-237.
NISHIMURA, S., KOHGO, O., KURITA, K. and KUZUHARA, H. 1991. Chemospecific manipulations off a rigid polysaccharide: Syntheses off novel chitosan derivatives with excellent solubility in common organic solvents by regioselective chemical modifications. Marcomolecules. 24, 4745- 4748.
NIVEDITA, S., SANGAJ, N.S. and MALSHE, V.C. 2004. Permeability of polymers in protective organic coatings. Program Org Coating. 50, 28-39.
OGALE, A.A., CUNNINGHAM, P., DAWSON, P.L. and ACTON, J.C. 2000. Viscoelastic, thermal, and microstructural characterization of soy protein isolate films. Journal of Food Science. 65, 672-
OLIVAS, G.I. and BARBOSA-CÁNOVAS, G.V. 2008. Alginate–calcium films: Water vapor permeability and mechanical properties as affected by plasticizer and relative humidity. LWT - Food science and technology. 41, 359–366.
PARAMAWATI, R., YOSHINO, T. and ISOBE, S. 2003. Effect of degradable platicizer on tensile and barrier properties of single plasticized-zein film (Pengaruh degradable plasticizer tunggal terhadap karakteristik film dari zein). . Jurnal Enjiniring Pertanian. 1, 49-57.
PARK, H.J. 1999. Development of advanced edible coatings for fruits. Trends in Food Science & Technology 10, 254-260.
RAYAS, L.M., HERNANDEZ, R.J. and K.W.NG., P. 1997. Development and characterization of biodegradable/ edible wheat protein film. Journal of food science. 61, 160-162.
RUDRAPATNAM, N.T. and FAROOQAHMED, S.K. 2003. Chitin- the undisputed biomolecule of great potential. Critical Review in Food Science and Nutrition. 43, 61-87.
SÉBASTIEN, F., STÉPHANE, G., COPINET, A. and COMA, V. 2006. Novel biodegradable films made from chitosan and poly(lactic acid) with antifungal properties against mycotoxinogen strains, . Carbohydrate Polymers. 65, 185–193.
SOTHORNVIT, R. and PITAK, N. 2007. Oxygen permeability and mechanical properties of banana films. Food reseach international. 40, 365-370.
THARANATHAN, R.N. and KITTUR, F.S. 2003. Chitin--the undisputed biomolecule of great potential. Crit Rev Food Sci Nutr. 43, 61-87.
TREZZA, T.A. and KROCHTA, J.M. 2000. Color stability of edible coatings during prolonged storage. Journal of Food Science. 65, 1166 - 1169.
VARGAS, M., ALBORS, A., CHIRALT, A. and GONZÁLEZ-MARTÍNEZ, C. 2009. Characterization of chitosan-oleic acid composite films. Food Hydrocolloids. 23, 536-547.
VERMEIREN, L., HEIRLINGS, L., DEVLIEGHERE, F. and DEBEVERE, J. 2003. Oxygen, ethylene and other scavengers. In: Novel food packaging techniques,, (Raija Ahvenainen, ed.), Woodhead Publishing Limited and CRC Press LLC.
WAN, Y., CREBER, K.A.M., PREPPLEY, B. and BUI, V.T. 2003. Ionic conductivity of chitosan membranes. Polymer. Polymer. 44, 1057–1065.
YANG, L. and PAULSON, A.T. 2000. Effects of lipids on mechanical and moisture barrier properties of edible gellan film. Food Research International. 33, 571-578.
ZIANI, K., OSES, J., COMA, V. and MATÉ, J.I. 2008. Effect of the presence of glycerol and Tween 20 on the chemical and physical properties of films based on chitosan with different degree of deacetylation. LWT - Food Science and Technology. 41, 2159-2165.