TY - JOUR
T1 - Rheological and physical properties of gelatin suspensions containing cellulose nanofibers for potential coatings
AU - Andrade, Ricardo D.
AU - Skurtys, Olivier
AU - Osorio, Fernando
AU - Zuluaga, Robin
AU - Gañán, Piedad
AU - Castro, Cristina
N1 - Publisher Copyright:
© The Author(s) 2014.
PY - 2015/7/9
Y1 - 2015/7/9
N2 - 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.
AB - 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.
KW - Edible coatings
KW - cellulose nanofibers
KW - gelatin; physical properties
KW - rheological properties
UR - http://www.scopus.com/inward/record.url?scp=84930591446&partnerID=8YFLogxK
U2 - 10.1177/1082013214535944
DO - 10.1177/1082013214535944
M3 - Artículo
C2 - 24831643
AN - SCOPUS:84930591446
VL - 21
SP - 332
EP - 341
JO - Food Science and Technology International
JF - Food Science and Technology International
SN - 1082-0132
IS - 5
ER -