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http://dx.doi.org/10.9721/KJFST.2012.44.2.162

Development of Hijiki-based Edible Films Using High-pressure Homogenization  

Lee, Han-Na (Department of Food Science and Technology, Seoul Women's University)
Min, Sea-Cheol (Department of Food Science and Technology, Seoul Women's University)
Publication Information
Korean Journal of Food Science and Technology / v.44, no.2, 2012 , pp. 162-167 More about this Journal
Abstract
Edible biopolymer films were developed from hijiki ($Hizikia$ $fusiforme$), using a high-pressure homogenization (HPH). Effects of pressure and pass number of HPH on color, tensile, moisture barrier properties, flavor profiles, and microstructure of hijiki films were investigated. A hydrocolloid of hijiki was processed by HPH at 69, 103, or 152 MPa with 1, 2, or 3 passes. A hijiki-base film was formed by drying a film-forming solution which was prepared by mixing of the HPH-processed suspension with glycerol and Polysorbate 20. Tensile strength and elastic modulus increased with increasing HPH pressure. Uniformity of the films increased as the pressure of HPH with 1 pass increased and the number of pass increased at 152 MPa. Water vapor permeability ($2.1-3.3g{\cdot}mm/kPa{\cdot}h{\cdot}m^2$) and water solubility (0.4-1.0%), which are relatively low compared to those of many other edible films, show the potential that hijiki-base films are applied to the range of low to intermediate moisture food as wrapping or coating.
Keywords
hijiki; edible film; high pressure homogenization; water vapor permeability; water solubility;
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Times Cited By KSCI : 4  (Citation Analysis)
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