Relevance of Interactions between Starch-based Coatings and Plum Fruit Surfaces: A Physical-Chemical Analysis
Abstract
:1. Introduction
2. Results and Discussion
2.1. Structural and Visual Properties of Films and Coatings Applied onto the Surface of Plums
2.2. Surface Properties
2.3. Molecular Interactions Involved in Coatings and Films Related to Surface Properties
3. Materials and Methods
3.1. Materials
3.2. Preparation of Starch and Whey Protein Edible Films and Coatings
3.3. Coating Thickness
3.4. Film Thickness
3.5. Surface Properties Measurements
3.5.1. Contact Angle Determination
3.5.2. Critical Surface Tension
3.5.3. Surface Tension
3.5.4. Adhesion, Cohesion, and Spreading Coefficient
3.6. Transport and Solubility Properties
3.6.1. Water Content of Films
3.6.2. Absorption Index
3.6.3. Solubility in Water
3.6.4. Moisture Sorption Isotherm
3.7. Water Vapour (WVP) and Oxygen (OP) Permeabilities of Films
3.8. Color Parameters
3.9. Microstructure Observations
3.10. Microscopy Observations
3.11. Fourier Transform Infrared with Attenuated Total Reflection (FTIR-ATR)
3.12. Statistical Analysis
4. Conclusions
Author Contributions
Acknowledgments
Conflicts of Interest
References
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Surface | L | a | b | ΔE | C |
---|---|---|---|---|---|
Uncoated plums (control) | 54.43 ± 4.90 a | 2.23 ± 0.37 b | −8.18 ± 1.73 a | - | 8.48 b |
Starch film | 96.20 ± 0.31 b | 0.32 ± 0.10 a | 3.72 ± 0.61 b | 1.52 a | 4.02 a |
Starch-whey protein (80/20) films | 95.13 ± 0.32 b | 0.46 ± 0.11 a | 4.36 ± 0.73 b | 2.59 b | 5.08 a |
Starch coated plums | 54.45 ± 11.04 a | 4.61 ± 1.37 c | −8.93 ± 3.31 a | 2.49 b | 10.04 b |
Starch-whey protein (80/20) coated plums | 54.01 ± 11.42 a | 3.64 ± 1.21 c | −7.76 ± 3.34 a | 1.53 a | 8.57 b |
Film Characteristics | Film Composition | ||||
---|---|---|---|---|---|
Starch-Whey Protein (80/20) | Starch | Starch-Oil-Starch (3-layer) | |||
Thickness (µm) | 79.7 ± 11.2 b | 80.8 ± 12.59 b | 27.7 ± 5.69 a | ||
Surface properties | Contact angle (o) | Water (γL = 72.8 mNm−1) | 61 b | 43 a | 77 c |
Surface free energy (m N m−1) | γSD | 38.0 a,b | 35.4 a | 40.6 b | |
γSP | 22.9 b | 24.9 b | 15.5 a | ||
γS | 60.9 b | 60.3 b | 56.1 a | ||
WA (mJ m−2) | 125.86 b | 126.80 b | 115.12 a | ||
WC (mJ m−2) | 121.80 b | 120.56 b | 112.12 a | ||
WS (mJ m−2) | −4.06 a | −6.24 b | −3.00 a | ||
Transport and solubility properties | Swelling index (%) | 53.49 ± 1.86 c | 39.20 ± 1.43 b | 34.91 ± 1.39 a | |
Water content (kg water kg−1dm) | 2.04 ± 0.05 a | 3.24 ± 0.50 c | 2.69 ± 0.21 b,c | ||
Solubility in water (%) | 13.06 ± 0.18 b | 19.67 ± 0.17 c | 10.70 ± 0.72 a | ||
Water vapour permeability (10−10 g m−1 s−1 Pa−1) | 33–0% RH | 4.99 ± 0.06 b | 5.24 ± 0.26 b | 0.57 ±0.46 a | |
75–30% RH | 6.37 ± 1.03 c | 7.70 ± 0.85 c | 3.55 ± 2.80 b | ||
100–30% RH | 7.16 ± 0.54 c | 7.87 ± 0.65 c | 3.40 ± 0.31 b | ||
Oxygen permeability (10−14 cm3 m−1 s−1 Pa−1) | 53% RH | 7.44 ± 1.07 c | 7.23 ± 1.00 c | 0.96 ± 0.02 a | |
75% RH | 11.69 ± 0.86 d | 7.41 ± 1.39 c | 1.12 ± 0.05 b |
Film | Wheat Starch (S) | Whey Protein Isolate (WPI) | Rapeseed Oil (O) | Glycerol | Water |
---|---|---|---|---|---|
(g) | (g) | (g) | (g) | (g) | |
Starch | 5 | 0 | 0 | 2.5 | 95 |
starch-whey proteins (80/20) | 4 | 1 | 0 | 2.5 | 95 |
Starch-oil-starch (3-layer) | 5 | 0 | 3 | 2.5 | 95 |
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Basiak, E.; Geyer, M.; Debeaufort, F.; Lenart, A.; Linke, M. Relevance of Interactions between Starch-based Coatings and Plum Fruit Surfaces: A Physical-Chemical Analysis. Int. J. Mol. Sci. 2019, 20, 2220. https://doi.org/10.3390/ijms20092220
Basiak E, Geyer M, Debeaufort F, Lenart A, Linke M. Relevance of Interactions between Starch-based Coatings and Plum Fruit Surfaces: A Physical-Chemical Analysis. International Journal of Molecular Sciences. 2019; 20(9):2220. https://doi.org/10.3390/ijms20092220
Chicago/Turabian StyleBasiak, Ewelina, Martin Geyer, Frédéric Debeaufort, Andrzej Lenart, and Manfred Linke. 2019. "Relevance of Interactions between Starch-based Coatings and Plum Fruit Surfaces: A Physical-Chemical Analysis" International Journal of Molecular Sciences 20, no. 9: 2220. https://doi.org/10.3390/ijms20092220