Development of biocomposite films incorporated with different amounts of shellac, emulsifier, and surfactant

Bahareh Saberi*, Suwimol Chockchaisawasdee, John B. Golding, Christopher J. Scarlett, Costas E. Stathopoulos

*Corresponding author for this work

    Research output: Contribution to journalArticle

    11 Citations (Scopus)
    93 Downloads (Pure)

    Abstract

    This study examined the effects of different ratios of shellac (20–60%), stearic acid (SA) (0-2%), and Tween-20 (0.1–0.5 ml) on the water vapor permeability (WVP) and mechanical properties of the pea starch-guar gum (PSGG) films which were evaluated by using response surface methodology (RSM). The incorporation of shellac into the PSGG film structure led to a slightly increased of film thickness. However the addition of higher concentrations of shellac did not improve the moisture barrier of PSGG film owing to the poor distribution of shellac in the film structure. Film formulated with 40% shellac, 1% SA, and 0.3% Tween-20 exhibited optimal functional properties. Moreover, the influence of the incorporation of different emulsifiers into the optimized film matrix was investigated by studying the physical, mechanical, and optical properties of the films. Films containing oleic acid (OA) showed not only lower thickness, WVP, moisture content, and water solubility, but also higher percentage of elongation (E), tensile strength (TS), and transparency compared with other fatty acids tested. Biocomposite pea starch-guar gum-shellac (PSGG-Sh) films containing OA can be considered to be sufficient for most of food packaging applications.
    Original languageEnglish
    Pages (from-to)174-184
    Number of pages11
    JournalFood Hydrocolloids
    Volume72
    Early online date31 May 2017
    DOIs
    Publication statusPublished - 1 Nov 2017

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  • Cite this

    Saberi, B., Chockchaisawasdee, S., Golding, J. B., Scarlett, C. J., & Stathopoulos, C. E. (2017). Development of biocomposite films incorporated with different amounts of shellac, emulsifier, and surfactant. Food Hydrocolloids, 72, 174-184. https://doi.org/10.1016/j.foodhyd.2017.05.042