Fatty acid distribution and its effect on oxygen permeability in laminated edible films

J. W. Park, R. F. Testin, P. J. Vergano, H. J. Park, C. L. Weller

Research output: Contribution to journalArticle

26 Citations (Scopus)

Abstract

Lipid contents, distributed fatty acid concentrations and oxygen permeability of laminated methylcellulose/corn zein-fatty acid films and methylcellulose films separated from the laminate were investigated. Total lipid contents ranged from 0.056 to 0.157 g/cm3 for the laminated edible film structure, and distributed fatty acid contents ranged from 0.062 to 0.220 g/cm3 in the methylcellulose layer. Fatty acid distribution increased with chain length and fatty acid concentration. Oxygen permeabilities of both laminated methylcellulose/corn zein-fatty acid films and methylcellulose films separated from the laminate increased as chain length of fatty acid decreased and concentration of fatty acid increased. Scanning electron microscopy and Soxhlet extraction appeared to show distribution of fatty acids from the corn zein layer into and through the methylcellulose layer.

Original languageEnglish
Pages (from-to)401-406
Number of pages6
JournalJournal of Food Science
Volume61
Issue number2
DOIs
Publication statusPublished - 1996
Externally publishedYes

Keywords

  • Distribution
  • Edible film
  • Fatty acid
  • Laminates
  • Oxygen permeability

ASJC Scopus subject areas

  • Food Science

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