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Emulsifier Composition of Solid Lipid Nanoparticles (SLN) Affects Mechanical and Barrier Properties of SLN‐Protein Composite Films

Wiedenmann, Verena; Oehlke, Kathleen; der Schaaf, Ulrike; Koivula, Hanna M.; Mikkonen, Kirsi S.; Karbstein, Heike P.

Abstract:
Protein films can be applied to improve food quality and to reduce packaging waste. To overcome their poor water barrier properties, lipids are often incorporated. The function of incorporated lipid depends on the interface between filler and matrix. This study aimed to tailor the properties of a protein–lipid film by designing the oil/water interface to see if the concept of inactive/active filler is valid. Therefore, we varied the emulsifier stabilizing solid lipid nanoparticles (SLN) to promote (via β‐lactoglobulin) or to minimize (via Tween 20) interactions between particle surface and protein. SLN were incorporated into protein films and film properties were determined. Addition of SLN led to significantly decreased water vapor permeability (WVP) of protein films. However, WVP was mainly affected by the emulsifiers and not by the lipid. Protein‐stabilized SLN (BS) replaced a lacking protein in the protein network and therefore did not influence the mechanical properties of the films at ambient temperature. BS‐composite films were temperature sensitive, as lipid and sucrose palmitate melted at temperatures above 40 °C. Tween 20‐stabilized SLN (TS) led to reduced tensile strengths, probably due to perturbative effects of TS and plasticizing effects of Tween 20. ... mehr

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Verlagsausgabe §
DOI: 10.5445/IR/1000100632
Veröffentlicht am 05.03.2020
Originalveröffentlichung
DOI: 10.1111/1750-3841.14950
Scopus
Zitationen: 1
Web of Science
Zitationen: 1
Dimensions
Zitationen: 2
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Zeitschriftenaufsatz
Publikationsmonat/-jahr 12.2019
Sprache Englisch
Identifikator ISSN: 0022-1147, 1750-3841
KITopen-ID: 1000100632
Erschienen in Journal of food science
Verlag John Wiley and Sons
Band 84
Heft 12
Seiten 3642-3652
Vorab online veröffentlicht am 27.11.2019
Nachgewiesen in Dimensions
Web of Science
Scopus
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