Title of article
Properties and permeability of aroma compounds in food through plasticized cassava films
Author/Authors
Boonsong, P. King Mongkut’s University of Technology Thonburi - School of Bioresources and Technology, Thailand , Laohakunjit, N. King Mongkut’s University of Technology Thonburi - School of Bioresources and Technology, Thailand , Kerdchoechuen, O. King Mongkut’s University of Technology Thonburi - School of Bioresources and Technology, Thailand , Tusvil, P. King Mongkut’s University of Technology Thonburi - School of Bioresources and Technology, Thailand
From page
97
To page
103
Abstract
The properties and permeability of aroma compounds in food through the cassava starch films was investigated. Films were prepared by 5% starch and properties of the films were monitored at different concentration of two plasticizers; glycerol and sorbitol. Sorbitol-cassava starch films showed a better transmission rate (water vapor or/and oxygen), and had a higher mechanical properties; tensile strength and elongation, than those glycerol-cassava starch films. 35% sorbitol-cassava starch films was the best film which had the best mechanical properties, low tensile strength and high elongation. Thus, the 35% sorbitol-cassava starch film was further studied for permeation of aroma compounds in foods (cinnamaldehyde, cis-jasmone, benzyl benzoate, eugenol, 1,8-cineol, limonene, 2,4,6-trimethylpyridine (TMP)). Permeability of aroma compounds was determined by measuring the steady-state flux (J) of both static and dynamic systems. Results showed that benzyl benzoate had the lowest J values demonstrating that the cassava starch films revealed the lowest permeable to this aroma compounds probably due to absorbed, adsorbed, covalently linked, and trapped mechanism.
Keywords
Cassava , starch , film , permeability , aroma compound
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2559652
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