The Wettability of Carrageenan-based Edible Coatings on Chicken Breasts<sup/>

Silva, Jessyca Marinara de Lima; Silva, Elisabeth Mary Cunha da; Matos, Jaqueline Alves de; Alcântara, Lyndervan Oliveira de; Souza, Bartolomeu Warlene Silva de

doi:10.5935/1806-6690.20240016

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Scientific Article • Rev. Ciênc. Agron. 55 • 2024 • https://doi.org/10.5935/1806-6690.20240016 copy

The Wettability of Carrageenan-based Edible Coatings on Chicken Breasts¹ 1 Part of Master's Dissertation of the first author presented at Federal University of Ceara/UFC. The first author thanks CAPES (Coordination for the Improvement of Higher Education Personnel) for providing scholarship and support

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

The aim of the present study was to characterise the surface properties of chicken breasts, and evaluate the wettability properties of edible coatings based on carrageenan and glycerol, using varying concentrations of the biopolymer and plasticiser. The surface of the chicken breasts was characterised as of low energy, with a surface tension of 54.56 mN/m, whose polar and dispersive components were 39.79 mN/m and 14.77 mN/m, respectively. The results showed that with an increase in the carrageenan concentration of the film-forming solution there was a reduction in the values for adhesion and spreading. Coatings with a higher glycerol concentration also obtained a lower spreading coefficient. Solutions 1 (carrageenan 1% and glycerol 0%), 2 (carrageenan 1% and glycerol 1%) and 3 (carrageenan 1% and glycerol 2%) did not differ statistically, obtaining the highest values for spreadability. Solution 1 (carrageenan 1% and 0% glycerol) presented the highest numerical values. For carrageenan coatings on chicken breasts, the best spreading coefficient was -4.49 mN/m.

Key words:
Plasticiser; Contact angle; Surface properties

Compound	γ_L (mN/m)	γ^d_L (mN/m)	γ^p_L (mN/m)
Water^A	72.10	19.90	52.20
Formamide^A	56.9	23.50	33.40
Toluene^B	28.5	27.5	33.40

Component	Content (%)
Moisture	77.93 ± 0.14
Protein	19.64 ± 0.23
Lipids	1.14 ± 0.27
Ash	1.00 ± 0.02
Carbohydrates	0.28 ± 0.24

Coating	Carrageenan (% m/v)	Glycerol (% m/v)	W_a (mN/m)
1	1	0	98.78 ± 0.83 a
2	1	1	95.57 ± 0.59 b
3	1	2	87.22 ± 0.85 d
4	2	0	91.59 ± 1.07 c
5	2	1	90.36 ± 1.25 c
6	2	2	88.35 ± 1.55 d
7	3	0	81.83 ± 1.13 e
8	3	1	83.49 ± 2.19 ef
9	3	2	82.26 ± 1.52 f

Coating	Carrageenan (% m/v)	Glycerol (% m/v)	W_c (mN/m)
1	1	0	101.6 ± 1.48 a
2	1	1	100.2 ± 0.27ab
3	1	2	91.0 ± 1.41 d
4	2	0	98.2 ± 0.27 b
5	2	1	99.0 ± 0.83 ab
6	2	2	100.2 ± 0.53 ab
7	3	0	90.2 ± 0.62 d
8	3	1	94.4 ± 2.9 c
9	3	2	95.0 ± 1.22 c

Coating	Carrageenan (% m/v)	Glycerol (% m/v)	W_s (mN/m)
1	1	0	-3.55 ± 0.79 c
2	1	1	-4.33 ± 0.58 c
3	1	2	-4.49 ± 0.85 c
4	2	0	-6.53 ± 1.07 b
5	2	1	-8.53 ± 1.25 d
6	2	2	-11.69 ± 1.55 a
7	3	0	-7.88 ± 1.13 b
8	3	1	-11.47 ± 2.19 a
9	3	2	-12.38 ± 1.52 a

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