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KMID : 0380620120440020162
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 2 p.162 ~ p.167
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Development of Hijiki-based Edible Films Using High-pressure Homogenization
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Lee Han-Na
Min Sea-Cheol
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Abstract
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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 (2.1-3.3 g·mm/kPa · h · m2) 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.
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KEYWORD
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hijiki, edible film, high pressure homogenization, water vapor permeability, water solubility
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