Mechanical properties and water vapour permeability of hydrolysed collagenecocoa butter edible films plasticised with sucrose

• Autor(a) principal: Fadini, A. L.; et al.
• Data de Publicação: 2013
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
• Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/553
• topic: Edible film; Edible coating

The aim of this study was to develop and characterise edible films produced from hydrolysed collagen and cocoa butter and plasticised with sucrose. The mechanical properties, water vapour permeability, opacity and morphology of the films were characterised. The film composition that yielded the best results was used to produce a coating for application in chocolate panned products. A water-based coating with desirable barrier properties that could replace shellac is important for the environment as well as health, and also because chocolate products have great appeal among children. The films obtained were easily manageable and flexible. Sucrose reduced tensile strength (TS), while hydrolysed collagen at concentrations above 15% increased it. Cocoa butter resulted in less-resistant films. The elongation at break values (EAB%) were higher for films containing higher sucrose concentrations. The water vapour permeability (WVP) ranged from 0.32 to 0.63 g mm m 2 h 1 kPa 1. For the same concentration of cocoa butter, the WVP was directly affected by the thickness of the film, i.e., the greater the thickness, the higher the WVP. Cocoa butter increased film opacity, while sucrose decreased it, particularly at concentrations above 17.5%. High concentrations of hydrolysed collagen produced films with more homogeneous surfaces. The brightness of the product with the coating developed in this study was attractive; however the brightness of the product with shellac was considered more intense. The properties of these films indicate that they are promising systems for coating chocolate panned products.