Barrier and mechanical properties of carrot puree films

The edible films based on carrot puree, carboxylmethyl cellulose (CMC), corn starch and gelatin were developed. Glycerol was added as plasticizer. Hydrocolloids and plasticizer content effects on film properties were investigated. CMC and gelatin contents did not significantly affect film %elongation (%E), oxygen permeability (OP) and water vapor permeability (WVP) but significantly enhanced film tensile strength (TS). Corn starch content significantly enhanced film TS and WVP but not significantly affected film %E and OP. Increasing glycerol content decreased film TS and increased film %E (p < 0.05), OP and WVP. Moreover, the L, a and b values of carrot films increased with the increase of the glycerol and decreased with the increase of the corn starch.