Basiak Ewelina, Debeaufort Frédéric, Lenart Andrzej
Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland; UMR A 102-02 PAM-PAPC, University of Burgundy/AgroSup Dijon, 1 Esplanade Erasme, 21000 Dijon, France.
UMR A 102-02 PAM-PAPC, University of Burgundy/AgroSup Dijon, 1 Esplanade Erasme, 21000 Dijon, France; Dpt Bioengineering, IUT-Dijon-Auxerre, University of Burgundy, 7 Blvd Docteur Petitjean, BP17867, 21078 Dijon, France.
Food Chem. 2016 Mar 15;195:56-63. doi: 10.1016/j.foodchem.2015.04.098. Epub 2015 Apr 23.
To reduce the hygroscopic character of biodegradable starch-based films, rapeseed oil was incorporated by lamination (starch-oil-starch 3-layers technique). The lipid lamination followed by starch solution casting step induced an emulsion type structure of dried films. Composite films are more opalescent and glossier than fatty free starch films. For all the films, structure is heterogeneous in the cross-section only. Adding fat induced a twice decrease of the tensile strength. Thermal gravimetry analysis did not show differences between films with and without oil. Lipid reduced the moisture absorption particularly at higher RH as well as the surface swelling index, when water droplet contact occurred. Addition of lipids always decreases the contact angle for all liquid tested, except for water. Surface affinity of films for liquids less polar that water increased with rapeseed oil addition. The addition of rapeseed oil significantly reduces water vapour and oxygen permeability.
为降低可生物降解淀粉基薄膜的吸湿性，采用层压法（淀粉-油-淀粉三层技术）加入菜籽油。脂质层压后进行淀粉溶液浇铸步骤，使干燥薄膜形成乳液型结构。复合薄膜比无脂肪淀粉薄膜更呈乳白色且更有光泽。对于所有薄膜，仅在横截面上结构是不均匀的。添加脂肪使拉伸强度降低了两倍。热重分析未显示含油和不含油薄膜之间的差异。脂质降低了吸湿性，特别是在较高相对湿度下，以及水滴接触时的表面溶胀指数。除水外，添加脂质总是会降低所有测试液体的接触角。随着菜籽油的添加，薄膜对极性小于水的液体的表面亲和力增加。菜籽油的添加显著降低了水蒸气和氧气的透过率。
