CASEINATE FILMS MODIFIED WITH TUNG OIL

M. PEREDA; M. ARANGUREN; N. E. MARCOVICH

FOOD HYDROCOLLOIDS

ELSEVIER SCI LTD

Lugar: OXFORD; Año: 2010 vol. 24 p. 800 - 808

0268-005X

Sodium caseinate/tung oil composite films were prepared through emulsification in order to reduce the water affinity of the protein based film. Addition of lipid leads to milky films, resulting in a sharp increase in opacity. Uneven lipid distribution was evidenced by SEM in films prepared with 15% tung oil, which most likely arose from the limited dispersion capability of the lipids. Tung oil content also affects the film mechanical response, increasing tensile strength and elastic modulus but decreasing deformability. Contact angle measurements, besides water absorption tests, confirm lower hydrophilicity of the samples. However, tung oil incorporation into the caseinate matrix did not affect significantly the WVP at any of the three levels used, probably due to pore formation. The advantages of crosslinking composite films using heat were also addressed.