Christos-Konstantinos Mouzakitis, Vasileia Sereti, Anthia Matsakidou, Kali Kotsiou, Costas G. Biliaderis, Athina Lazaridou
{"title":"延长小麦面包保质期的玉米蛋白基可食用薄膜和涂层的理化性质","authors":"Christos-Konstantinos Mouzakitis, Vasileia Sereti, Anthia Matsakidou, Kali Kotsiou, Costas G. Biliaderis, Athina Lazaridou","doi":"10.1016/j.foodhyd.2022.107856","DOIUrl":null,"url":null,"abstract":"<div><p><span><span><span>The physicochemical properties of edible films<span> from aqueous-ethanol dispersions of zein and zein-sunflower oil (10 and 25% dry basis) emulsions were investigated. Incorporation of sunflower oil in zein-based films decreased the water vapor permeability, equilibrium moisture contents and monolayer moisture values, estimated by the BET and GAB sorption-isotherm models. Glass transition temperatures of the composite zein films, determined by </span></span>Differential Scanning Calorimetry (DSC) over a moisture content range, revealed a plasticization effect of sunflower oil on the films. Moreover, large deformation mechanical tests revealed a large decrease in tensile Young's modulus and strength with increasing level of sunflower oil in zein films. Breads coated by the zein-based coatings, using either brushing or spraying, following storage (4-days, 25 °C), exhibited retardation in moisture migration from crumb to crust compared to their uncoated counterparts. Additionally, products with zein coatings containing 25% sunflower oil showed a lower rate and extent of crumb staling compared to uncoated breads as evidenced by Texture Profile Analysis and DSC measurements of </span>starch retrogradation<span>. Starch re-ordering was less pronounced for breads coated by brushing which also had increased β-sheets and aggregate structural elements in the crumb protein matrix as probed by </span></span>FTIR spectroscopy, suggesting dehydration due to ethanol vapor diffusion. These modifications were also confirmed by sensory evaluation which revealed a better crumb texture after 4 days storage for breads coated by both methods than their uncoated counterparts, with those coated by spraying being most preferable by assessors as they did not exhibit an ethanol- and other off-flavors.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":null,"pages":null},"PeriodicalIF":11.0000,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"17","resultStr":"{\"title\":\"Physicochemical properties of zein-based edible films and coatings for extending wheat bread shelf life\",\"authors\":\"Christos-Konstantinos Mouzakitis, Vasileia Sereti, Anthia Matsakidou, Kali Kotsiou, Costas G. Biliaderis, Athina Lazaridou\",\"doi\":\"10.1016/j.foodhyd.2022.107856\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><span><span><span>The physicochemical properties of edible films<span> from aqueous-ethanol dispersions of zein and zein-sunflower oil (10 and 25% dry basis) emulsions were investigated. Incorporation of sunflower oil in zein-based films decreased the water vapor permeability, equilibrium moisture contents and monolayer moisture values, estimated by the BET and GAB sorption-isotherm models. Glass transition temperatures of the composite zein films, determined by </span></span>Differential Scanning Calorimetry (DSC) over a moisture content range, revealed a plasticization effect of sunflower oil on the films. Moreover, large deformation mechanical tests revealed a large decrease in tensile Young's modulus and strength with increasing level of sunflower oil in zein films. Breads coated by the zein-based coatings, using either brushing or spraying, following storage (4-days, 25 °C), exhibited retardation in moisture migration from crumb to crust compared to their uncoated counterparts. Additionally, products with zein coatings containing 25% sunflower oil showed a lower rate and extent of crumb staling compared to uncoated breads as evidenced by Texture Profile Analysis and DSC measurements of </span>starch retrogradation<span>. Starch re-ordering was less pronounced for breads coated by brushing which also had increased β-sheets and aggregate structural elements in the crumb protein matrix as probed by </span></span>FTIR spectroscopy, suggesting dehydration due to ethanol vapor diffusion. These modifications were also confirmed by sensory evaluation which revealed a better crumb texture after 4 days storage for breads coated by both methods than their uncoated counterparts, with those coated by spraying being most preferable by assessors as they did not exhibit an ethanol- and other off-flavors.</p></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2022-11-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"17\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X22003769\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X22003769","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Physicochemical properties of zein-based edible films and coatings for extending wheat bread shelf life
The physicochemical properties of edible films from aqueous-ethanol dispersions of zein and zein-sunflower oil (10 and 25% dry basis) emulsions were investigated. Incorporation of sunflower oil in zein-based films decreased the water vapor permeability, equilibrium moisture contents and monolayer moisture values, estimated by the BET and GAB sorption-isotherm models. Glass transition temperatures of the composite zein films, determined by Differential Scanning Calorimetry (DSC) over a moisture content range, revealed a plasticization effect of sunflower oil on the films. Moreover, large deformation mechanical tests revealed a large decrease in tensile Young's modulus and strength with increasing level of sunflower oil in zein films. Breads coated by the zein-based coatings, using either brushing or spraying, following storage (4-days, 25 °C), exhibited retardation in moisture migration from crumb to crust compared to their uncoated counterparts. Additionally, products with zein coatings containing 25% sunflower oil showed a lower rate and extent of crumb staling compared to uncoated breads as evidenced by Texture Profile Analysis and DSC measurements of starch retrogradation. Starch re-ordering was less pronounced for breads coated by brushing which also had increased β-sheets and aggregate structural elements in the crumb protein matrix as probed by FTIR spectroscopy, suggesting dehydration due to ethanol vapor diffusion. These modifications were also confirmed by sensory evaluation which revealed a better crumb texture after 4 days storage for breads coated by both methods than their uncoated counterparts, with those coated by spraying being most preferable by assessors as they did not exhibit an ethanol- and other off-flavors.
期刊介绍:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.