| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 604886 | Food Hydrocolloids | 2012 | 10 Pages |
The development of mixed systems, formed by locust bean gum (LBG), and κ-carrageenan (κ-car) can offer new interesting applications such as the development of edible films with particular properties. κ-car/LBG blend films with different ratios were developed, and their effects on films’ physical properties were assessed. Thermogravimetric analysis (TGA), X-ray diffraction (XRD) patterns, dynamic mechanical analysis (DMA) and Fourier-transform infrared (FTIR) spectroscopy techniques were used to highlight the interactions between the two polysaccharides. The addition of κ-car to LBG improved the barrier properties of the films leading to a decrease of water vapor permeability (WVP). Improved values of elongation-at-break (EB) were registered when the ratio of κ-car/LBG was 80/20 or 40/60 (% w/w). Moreover, the κ-car/LBG blend films enhance the tensile strength (TS) compared to κ-car and LBG films. FTIR results suggested that hydrogen bonds interactions between κ-car and LBG have a great influence in films’ properties e.g. moisture content, WVP. Therefore, different κ-car/LBG ratios can be used to tailor edible films with enhanced barrier and mechanical properties.
Graphical abstractFigure optionsDownload full-size imageDownload as PowerPoint slideHighlights► κ-car/LBG films were prepared and examined by different techniques. ► Mechanical and barrier properties of κ-car/LBG films were enhanced. ► FTIR and TGA analyses demonstrated the miscibility of the two polysaccharides. ► Structural changes in the films with different κ-car/LBG ratios were observed. ► Blending κ-car and LBG may be a method for improving the physical properties of films.
