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

doi:10.1177/1082013214535944

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

Resultado de la investigación: Contribución a una revista › Artículo › revisión exhaustiva

9 Citas (Scopus)

Resumen

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.

Idioma original	Inglés
Páginas (desde-hasta)	332-341
Número de páginas	10
Publicación	Food Science and Technology International
Volumen	21
N.º	5
DOI	https://doi.org/10.1177/1082013214535944
Estado	Publicada - 9 jul. 2015

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© The Author(s) 2014.

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title = "Rheological and physical properties of gelatin suspensions containing cellulose nanofibers for potential coatings",

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.",

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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

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JO - Food Science and Technology International

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

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