Emulsifier Composition of Solid Lipid Nanoparticles (SLN) Affects Mechanical and Barrier Properties of SLN‐Protein Composite Films
| Autor: | Kathleen Oehlke, Hanna Koivula, Kirsi S. Mikkonen, Heike P. Karbstein, Verena Wiedenmann, Ulrike van der Schaaf |
|---|---|
| Přispěvatelé: | Food Sciences, Department of Food and Nutrition, Helsinki Institute of Sustainability Science (HELSUS), Food Materials Science Research Group |
| Rok vydání: | 2019 |
| Předmět: |
Filler (packaging)
EDIBLE CASEIN FILMS Materials science Polymers 030309 nutrition & dietetics Composite number Polysorbates PHYSICAL-PROPERTIES Lactoglobulins FUNCTIONAL-PROPERTIES Chitosan 03 medical and health sciences chemistry.chemical_compound Chemical engineering 0404 agricultural biotechnology TWEEN Tensile Strength Solid lipid nanoparticle Ultimate tensile strength composite SURFACTANTS CHITOSAN 0303 health sciences vapor transfer thermal properties Food Packaging Temperature 04 agricultural and veterinary sciences Dynamic mechanical analysis GLYCEROL Lipids 040401 food science Steam 416 Food Science chemistry Permeability (electromagnetism) Emulsifying Agents edible coating ddc:660 Nanoparticles WATER-VAPOR PERMEABILITY Particle permeability Food Science |
| Zdroj: | Journal of food science, 84 (12), 3642-3652 |
| ISSN: | 1750-3841 0022-1147 |
| Popis: | Protein films can be applied to improve food quality and to reduce packaging waste. To overcome their poor water barrier properties, lipids are often incorporated. The function of incorporated lipid depends on the interface between filler and matrix. This study aimed to tailor the properties of a protein–lipid film by designing the oil/water interface to see if the concept of inactive/active filler is valid. Therefore, we varied the emulsifier stabilizing solid lipid nanoparticles (SLN) to promote (viaβ-lactoglobulin) or to minimize (via Tween 20) interactions between particle surface and protein. SLN were incorporated into protein films and film properties were determined. Addition of SLN led to significantly decreased water vapor permeability (WVP) of protein films. However, WVP was mainly affected by the emulsifiers and not by the lipid. Protein-stabilized SLN (BS) replaced a lacking protein in the protein network and therefore did not influence the mechanical properties of the films at ambient temperature. BS-composite films were temperature sensitive, as lipid and sucrose palmitate melted at temperatures above 40°C. Tween 20-stabilized SLN(TS) led to reduced tensile strengths, probably due to perturbative effects of TS and plasticizing effects of Tween 20. Dynamic mechanical analysis showed that TS and Tween 20 increased film mobility. Melting of lipid and emulsifiers, and temperature-dependent behavior of Tween 20 led to a strong temperature dependence of the film stiffness. By designing the interface, particles can be used to tailor mechanical properties of protein films. Tuned edible films could be used to control mass transfers between foods. |
| Databáze: | OpenAIRE |
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