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Int. J. Mol. Sci. 2018, 19(3), 742; https://doi.org/10.3390/ijms19030742

Effect of Presence and Concentration of Plasticizers, Vegetable Oils, and Surfactants on the Properties of Sodium-Alginate-Based Edible Coatings

1
Technical University of Munich, TUM School of Life Sciences Weihenstephan, Chair of Food Packaging Technology, Weihenstephaner Steig 22, 85354 Freising, Germany
2
Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany
3
Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Günther-Str. 51, 72488 Sigmaringen, Germany
4
Faculty of Mechanical Engineering, University of Applied Science Kempten, Bahnhofstraße 61, 87435 Kempten, Germany
*
Author to whom correspondence should be addressed.
Received: 31 January 2018 / Revised: 27 February 2018 / Accepted: 1 March 2018 / Published: 6 March 2018
(This article belongs to the Special Issue Advanced Biomaterials for Food Edible Coatings)
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Abstract

Achieving high quality of a coated food product is mostly dependent on the characteristics of the food material to be coated, the properties of the components in the coating solution, and the obtained coating material. In the present study, usability and effectiveness of various components as well as their concentrations were assessed to produce an effective coating material. For this purpose, different concentrations of gelling agent (sodium alginate 0–3.5%, w/w), plasticizers (glycerol and sorbitol (0–20%, w/w), surfactants (tween 40, tween 80, span 60, span 80, lecithin (0–5%, w/w), and vegetable oils (sunflower oil, olive oil, rapeseed oil (0–5%, w/w) were used to prepare edible coating solutions. Formulations were built gradually, and characteristics of coatings were evaluated by analyzing surface tension values and its polar and dispersive components, emulsion droplet size, and optical appearance in microscopic scale. The results obtained showed that 1.25% sodium alginate, 2% glycerol, 0.2% sunflower oil, 1% span 80, and 0.2% tween 40 or tween 80 can be used in formulation to obtain an effective coating for hydrophobic food surfaces. Three formulations were designed, and their stability (emulsion droplet size, optical characteristics, and creaming index) and wettability tests on strawberry showed that they could be successfully used in coating applications. View Full-Text
Keywords: edible coating; sodium alginate; plasticizer; vegetable oil; surfactant; surface tension; coating stability edible coating; sodium alginate; plasticizer; vegetable oil; surfactant; surface tension; coating stability
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Senturk Parreidt, T.; Schott, M.; Schmid, M.; Müller, K. Effect of Presence and Concentration of Plasticizers, Vegetable Oils, and Surfactants on the Properties of Sodium-Alginate-Based Edible Coatings. Int. J. Mol. Sci. 2018, 19, 742.

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