Effect of Surfactant Formula on the Film Forming Capacity, Wettability, and Preservation Properties of Electrically Sprayed Sodium Alginate Coats
Surfactants are always added to coating formulations to ensure good adhesion of edible coatings to a product’s surface and to maintain freshness. In this study, the effects of the mix surfactants Tween 20 and Span 80 with different hydrophile–lipophile balance (HLB) values on the film-forming abilit...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-05-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/11/2197 |
| _version_ | 1797597539355066368 |
|---|---|
| author | Wanqing Deng Huiyuan Zheng Zichun Zhu Yun Deng Yuchen Shi Danfeng Wang Yu Zhong |
| author_facet | Wanqing Deng Huiyuan Zheng Zichun Zhu Yun Deng Yuchen Shi Danfeng Wang Yu Zhong |
| author_sort | Wanqing Deng |
| collection | DOAJ |
| description | Surfactants are always added to coating formulations to ensure good adhesion of edible coatings to a product’s surface and to maintain freshness. In this study, the effects of the mix surfactants Tween 20 and Span 80 with different hydrophile–lipophile balance (HLB) values on the film-forming ability, wettability, and preservation capacity of blueberry sodium alginate coating were investigated. The results indicated that Tween 20 obviously ensured favorable wettability and improved the uniformity and mechanical properties of the resulting film. While the addition of Span 80 reduced the mean particle size of the coating, enhanced the water resistance of the film, and helped to reduce blueberry weight loss. A sodium alginate coating with low viscosity and medium HLB could better inhibit the galactose, sucrose, and linoleic acid metabolism of blueberries, reduce the consumption of phenols, promote the accumulation of flavonoids, and thus display superior coating performance. In summary, sodium alginate coating with medium HLB had comprehensive advantages in film-forming ability and wettability and was conducive to the fresh-keeping role. |
| first_indexed | 2024-03-11T03:07:28Z |
| format | Article |
| id | doaj.art-47bc3540e1ca4b9c9483012223534622 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T03:07:28Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-47bc3540e1ca4b9c94830122235346222023-11-18T07:51:35ZengMDPI AGFoods2304-81582023-05-011211219710.3390/foods12112197Effect of Surfactant Formula on the Film Forming Capacity, Wettability, and Preservation Properties of Electrically Sprayed Sodium Alginate CoatsWanqing Deng0Huiyuan Zheng1Zichun Zhu2Yun Deng3Yuchen Shi4Danfeng Wang5Yu Zhong6Department of Food Science & Technology, Shanghai Jiao Tong University, Shanghai 200240, ChinaDepartment of Food Science & Technology, Shanghai Jiao Tong University, Shanghai 200240, ChinaDepartment of Food Science & Technology, Shanghai Jiao Tong University, Shanghai 200240, ChinaDepartment of Food Science & Technology, Shanghai Jiao Tong University, Shanghai 200240, ChinaShanghai SOLON Information Technology Co., Ltd., Shanghai 201108, ChinaDepartment of Food Science & Technology, Shanghai Jiao Tong University, Shanghai 200240, ChinaDepartment of Food Science & Technology, Shanghai Jiao Tong University, Shanghai 200240, ChinaSurfactants are always added to coating formulations to ensure good adhesion of edible coatings to a product’s surface and to maintain freshness. In this study, the effects of the mix surfactants Tween 20 and Span 80 with different hydrophile–lipophile balance (HLB) values on the film-forming ability, wettability, and preservation capacity of blueberry sodium alginate coating were investigated. The results indicated that Tween 20 obviously ensured favorable wettability and improved the uniformity and mechanical properties of the resulting film. While the addition of Span 80 reduced the mean particle size of the coating, enhanced the water resistance of the film, and helped to reduce blueberry weight loss. A sodium alginate coating with low viscosity and medium HLB could better inhibit the galactose, sucrose, and linoleic acid metabolism of blueberries, reduce the consumption of phenols, promote the accumulation of flavonoids, and thus display superior coating performance. In summary, sodium alginate coating with medium HLB had comprehensive advantages in film-forming ability and wettability and was conducive to the fresh-keeping role.https://www.mdpi.com/2304-8158/12/11/2197sodium alginatehydrophile-lipophile balance (HLB)edible coatingsblueberry |
| spellingShingle | Wanqing Deng Huiyuan Zheng Zichun Zhu Yun Deng Yuchen Shi Danfeng Wang Yu Zhong Effect of Surfactant Formula on the Film Forming Capacity, Wettability, and Preservation Properties of Electrically Sprayed Sodium Alginate Coats Foods sodium alginate hydrophile-lipophile balance (HLB) edible coatings blueberry |
| title | Effect of Surfactant Formula on the Film Forming Capacity, Wettability, and Preservation Properties of Electrically Sprayed Sodium Alginate Coats |
| title_full | Effect of Surfactant Formula on the Film Forming Capacity, Wettability, and Preservation Properties of Electrically Sprayed Sodium Alginate Coats |
| title_fullStr | Effect of Surfactant Formula on the Film Forming Capacity, Wettability, and Preservation Properties of Electrically Sprayed Sodium Alginate Coats |
| title_full_unstemmed | Effect of Surfactant Formula on the Film Forming Capacity, Wettability, and Preservation Properties of Electrically Sprayed Sodium Alginate Coats |
| title_short | Effect of Surfactant Formula on the Film Forming Capacity, Wettability, and Preservation Properties of Electrically Sprayed Sodium Alginate Coats |
| title_sort | effect of surfactant formula on the film forming capacity wettability and preservation properties of electrically sprayed sodium alginate coats |
| topic | sodium alginate hydrophile-lipophile balance (HLB) edible coatings blueberry |
| url | https://www.mdpi.com/2304-8158/12/11/2197 |
| work_keys_str_mv | AT wanqingdeng effectofsurfactantformulaonthefilmformingcapacitywettabilityandpreservationpropertiesofelectricallysprayedsodiumalginatecoats AT huiyuanzheng effectofsurfactantformulaonthefilmformingcapacitywettabilityandpreservationpropertiesofelectricallysprayedsodiumalginatecoats AT zichunzhu effectofsurfactantformulaonthefilmformingcapacitywettabilityandpreservationpropertiesofelectricallysprayedsodiumalginatecoats AT yundeng effectofsurfactantformulaonthefilmformingcapacitywettabilityandpreservationpropertiesofelectricallysprayedsodiumalginatecoats AT yuchenshi effectofsurfactantformulaonthefilmformingcapacitywettabilityandpreservationpropertiesofelectricallysprayedsodiumalginatecoats AT danfengwang effectofsurfactantformulaonthefilmformingcapacitywettabilityandpreservationpropertiesofelectricallysprayedsodiumalginatecoats AT yuzhong effectofsurfactantformulaonthefilmformingcapacitywettabilityandpreservationpropertiesofelectricallysprayedsodiumalginatecoats |