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Effect of surfactants on the functional properties of gelatin–polysaccharide-based films

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Abstract

The aim of this study was to evaluate the effects of the addition of surfactants sodium stearoyl lactate (SSL) and sucrose ester (SE) on the functional properties of films produced with polysaccharides mixtures (methylcellulose/glucomannan/pectin in 1/4/1 ratio, respectively) and gelatin. The films were produced by the casting method and characterized for their water vapor permeability (WVP), mechanical (tensile strength and elongation to break point), morphological and optical properties. Films with low WVP were obtained with surfactants. Addition of SE to the films with polysaccharide/gelatin ratio of 90/10 showed improved mechanical properties. Films presented smooth surfaces with micro voids and lumpiness, depending on the surfactant tested. Surfactants increased the opacity of the films by a factor of 1–3%. All film properties were dependent on the surfactant affinity for the biopolymer matrix. SE presented more affinity for biopolymer matrix containing high polysaccharide proportion, and SSL presented more affinity for polymer matrix containing high gelatin proportion. The addition of surfactants decreased the water vapor permeability of the films, increasing their hydrophobic character.

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Acknowledgments

The authors are grateful to National Council of Research and Technological Development (CNPq) for the scholarship provided to the first author, and to the Dow, Kalys, CP Kelco, Gelita, Danisco and Tensac companies for the material donations used in this study.

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Authors and Affiliations

  1. Food Engineering Department, Faculty of Husbandry and Food Engineering, University of São Paulo, USP, Pirassununga, SP, 13635-900, Brazil

    Hulda Chambi

  2. Food and Nutrition Department, Faculty of Food Engineering, State University of Campinas, UNICAMP, Campinas, SP, 13083-862, Brazil

    Carlos Grosso

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  1. Hulda Chambi
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  2. Carlos Grosso
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Correspondence to Hulda Chambi.

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Chambi, H., Grosso, C. Effect of surfactants on the functional properties of gelatin–polysaccharide-based films. Eur Food Res Technol 232, 63–69 (2011). https://doi.org/10.1007/s00217-010-1361-0

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  • DOI: https://doi.org/10.1007/s00217-010-1361-0

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