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http://dx.doi.org/10.9721/KJFST.2011.43.3.321

Zizyphus jujube-based Edible Film Development by the Depolymerization Processes  

Lee, Hahn-Bit (Department of Food Science and Technology, Seoul Women's University)
Yang, Hee-Jae (Department of Food Science and Technology, Seoul Women's University)
Ahn, Jun-Bae (Department of Food Service Industry, Seowon University)
Lee, Youn-Suk (Department of Packaging, Yonsei University)
Min, Sea-C. (Department of Food Science and Technology, Seoul Women's University)
Publication Information
Korean Journal of Food Science and Technology / v.43, no.3, 2011 , pp. 321-328 More about this Journal
Abstract
Edible films were developed from jujube (Zizyphus jujube Miller) using depolymerization processes of ultrasound and high-pressure homogenization. A 4.6% (w/w) jujube hydrocolloid was treated by ultrasound (600W, 20 min) or homogenized at high pressure (172 MPa, 6 s) and mixed with whey protein isolate, glycerol, xanthan, and sucrose esters of fatty acids to form film-forming solutions from which films were formed by drying. The film prepared by highpressure homogenization (HPH film) produced more homogeneous films without particles than those prepared without depolymerization or with the ultrasound treatment. HPH films possessed the highest tensile strength (4.7MPa), the lowest water vapor permeability ($2.9g{\cdot}mm/kPa{\cdot}h{\cdot}m^2$), and the most uniform and dense microstructures among the films. Flavor profiles of jujube powder and the films were distinguishable. Heat seal strength and oxygen permeability of the HPH films were 44.4 N/m and $0.025mL{\cdot}{\mu}m/m^2$/day/Pa, respectively. Antioxidant activities of jujube power and HPH films were not significantly different.
Keywords
Zizyphus jujube; edible film; ultrasound treatment; high-pressure homogenization; permeability;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
Times Cited By SCOPUS : 3
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