Rheological and physical properties of gelatin suspensions containing cellulose nanofibers for potential coatings

Ricardo D. Andrade, Olivier Skurtys, Fernando Osorio, Robin Zuluaga, Piedad Gañán, Cristina Castro

    Research output: Contribution to journalArticlepeer-review

    7 Scopus citations

    Abstract

    Rheological and physical properties of edible coating formulations containing gelatin, cellulose nanofibers (CNFs), and glycerol are characterized. Measured properties are analyzed in order to optimize edible coating thickness. Results show that coating formulations density increases linearly with gelatin concentration in presence of CNFs. Surface tension decreases with either gelatin or CNF concentration increases. Power law model well described the rheological behavior of edible coating formulations since determination coefficient was high (R2 > 0.98) and standard error was low (SE < 0.0052). Formulations showed pseudoplastic (shear-thinning) flow behavior and no time-dependent features were observed. The flow behavior index was not significantly affected by any factor. Consistency coefficient increases with gelatin concentrations but it decreases with glycerol concentrations.

    Original languageEnglish
    Pages (from-to)332-341
    Number of pages10
    JournalFood Science and Technology International
    Volume21
    Issue number5
    DOIs
    StatePublished - 9 Jul 2015

    Bibliographical note

    Funding Information:
    The authors would like to thank FONDECYT (Project 1130587) and DICYT-Usach, and OS is grateful to the FONDECYT (project 1120661) for financial support. RA is grateful to CONICYT (Grant for PhD studies, Conicyt, Chile).

    Publisher Copyright:
    © The Author(s) 2014.

    Keywords

    • Edible coatings
    • cellulose nanofibers
    • gelatin; physical properties
    • rheological properties

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