Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate based films containing oleic and stearic acids

Autores UPV
Año
Revista FOOD HYDROCOLLOIDS

Abstract

The effect of the homogenization conditions of the film-forming emulsions and lipid self-association on the physical properties of sodium caseinate films containing oleic and stearic acids was studied. For this purpose, different film-forming emulsions were prepared by using different homogenization methods and were characterized as to particle size distribution and rheological properties. Likewise, mechanical, structural and optical properties and water vapour permeability (WVP) of the obtained films were also determined. While films containing stearic acid showed a laminar-like structure, oleic acid was more homogeneously dispersed in the film matrix. These differences in structure make the stearic acid films less flexible, showing more surface roughness and less gloss and transparency than films containing oleic acid. The film microstructure also affects the WVP. In this sense, for oleic acid films, water barrier efficiency increased when homogenization conditions were more intense, whereas for films containing stearic acid, the opposite effect was observed. This different behavior was attributed to the different kind of lipid self-association in the aqueous media, protein interactions and their impact on the final film microstructure. © 2010 Elsevier Ltd.