Physicochemical properties of zein-based edible films and coatings for extending wheat bread shelf life

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2022-11-01 DOI:10.1016/j.foodhyd.2022.107856

Christos-Konstantinos Mouzakitis, Vasileia Sereti, Anthia Matsakidou, Kali Kotsiou, Costas G. Biliaderis, Athina Lazaridou

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引用次数: 17

Abstract

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.

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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

研究了玉米蛋白水-乙醇分散体和玉米-葵花籽油(10%和25%干基)乳状液的可食性薄膜的理化性质。通过BET和GAB吸附等温线模型估计，在玉米蛋白基薄膜中加入葵花籽油降低了薄膜的水蒸气渗透率、平衡水分含量和单层水分值。用差示扫描量热法(DSC)测定了复合玉米蛋白膜在一定含水量范围内的玻璃化转变温度，揭示了葵花籽油对复合玉米蛋白膜的塑化作用。大变形力学试验表明，随着葵花籽油含量的增加，玉米蛋白薄膜的拉伸杨氏模量和强度有较大的下降。涂有玉米蛋白涂层的面包，无论是刷涂还是喷涂，在25°C下储存4天，与未涂膜的面包相比，从面包屑到面包皮的水分迁移速度减慢。此外，质地分析和淀粉退化的DSC测量结果表明，与未涂膜的面包相比，涂有含有25%葵花籽油的玉米蛋白涂层的面包的面包屑变质率和程度更低。通过FTIR光谱检测，刷涂面包的淀粉重排序不太明显，同时面包屑蛋白基质中的β-片和聚集结构元素也有所增加，这可能是由于乙醇蒸气扩散造成的脱水。感官评估也证实了这些变化，结果显示，经过两种方法涂层的面包在储存4天后比未涂层的面包有更好的面包屑质地，评估者最喜欢喷涂涂层的面包，因为它们没有表现出乙醇和其他异味。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

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.