Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7791529 | Carbohydrate Polymers | 2014 | 25 Pages |
Abstract
The aim of this study was to evaluate tara gum as edible film material as well as the influence of polyols as plasticizers on the properties of the films. Thermomechanical, physicochemical and barrier properties were determined as a function of plasticizer type and concentration. Glycerol, sorbitol and PEG 400 were used in the range of 0.075-0.3 g/tara g. Glycerol was the best plasticizer in terms of mechanical properties with the highest elongation (16-44%) and resistance (45-90 MPa). Sorbitol presented the best barrier properties with the lowest hydrophilicity and water vapour permeability (0.24-0.34 g mm mâ2 hâ1 kPaâ1). Fourier transform infrared (FTIR) spectroscopy showed no significant effect on the structure of the polysaccharide. Dynamic mechanical analysis (DMA) revealed that incorporation of plasticizers increased the mobility of the polymer chains and reduced the glass transition and melting temperature by 30 and 100 °C respectively.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
John Antoniou, Fei Liu, Hamid Majeed, Haroon Jamshaid Qazi, Fang Zhong,