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Article dans une revue

Effect of oil lamination between plasticized starch layers on film properties

Abstract : 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.
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https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01482081
Contributeur : Pam - Université de Bourgogne <>
Soumis le : vendredi 3 mars 2017 - 11:22:51
Dernière modification le : jeudi 23 juillet 2020 - 11:04:02

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Ewelina Basiak, Frédéric Debeaufort, Andrzej Lenart. Effect of oil lamination between plasticized starch layers on film properties. Food Chemistry, Elsevier, 2016, 195, pp.56 - 63. ⟨10.1016/j.foodchem.2015.04.098⟩. ⟨hal-01482081⟩

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