Development of the edible blend films with good mechanical and barrier properties from pea starch and guar gum

Bahareh Saberi, Rahul Thakur, Deep Jyoti Bhuyan, Quan V. Vuong, Suwimol Chockchaisawasdee, John B. Golding, Christopher J. Scarlett, Costas E. Stathopoulos

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Abstract

The individual and interactive impacts of guar gum and glycerol on the pea starch-based edible film characteristics were examined using three factors with three level Box–Behnken response surface design. The results showed that density and elongation at break were only significantly (p < 0.05) affected by pea starch and guar gum in a positive linear fashion. The quadratic regression coefficient of pea starch showed a significant effect (p < 0.05) on thickness, density, puncture force, water vapour permeability, and tensile strength. While tensile strength and Young modulus affected by the quadratic regression coefficient of glycerol and guar gum, respectively. The results were analysed using Pareto analysis of variance (ANOVA) and the developed predictive equations for each response variable presented reliable and satisfactory fit with high coefficient of determination (R2) values (≥ 0.96). The optimized conditions with the goal of maximizing mechanical properties and minimizing water vapour permeability were 2.5 g pea starch, 0.3 g guar gum and 25 % (w/w) glycerol based on the dry film matter in 100 ml of distilled water. Generally, changes in the concentrations of pea starch, guar gum and glycerol resulted in changes in the functional properties of film.
Original languageEnglish
Article number1600227
JournalStarch
Volume69
Issue number1-2
Early online date12 Aug 2016
DOIs
Publication statusPublished - 4 Jan 2017

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guar gum
blended foods
peas
starch
glycerol
tensile strength
water vapor
permeability
edible films
modulus of elasticity
functional properties
mechanical properties
analysis of variance
water

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Saberi, B., Thakur, R., Bhuyan, D. J., Vuong, Q. V., Chockchaisawasdee, S., Golding, J. B., ... Stathopoulos, C. E. (2017). Development of the edible blend films with good mechanical and barrier properties from pea starch and guar gum. Starch, 69(1-2), [1600227]. https://doi.org/10.1002/star.201600227
Saberi, Bahareh ; Thakur, Rahul ; Bhuyan, Deep Jyoti ; Vuong, Quan V. ; Chockchaisawasdee, Suwimol ; Golding, John B. ; Scarlett, Christopher J. ; Stathopoulos, Costas E. / Development of the edible blend films with good mechanical and barrier properties from pea starch and guar gum. In: Starch. 2017 ; Vol. 69, No. 1-2.
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Saberi, B, Thakur, R, Bhuyan, DJ, Vuong, QV, Chockchaisawasdee, S, Golding, JB, Scarlett, CJ & Stathopoulos, CE 2017, 'Development of the edible blend films with good mechanical and barrier properties from pea starch and guar gum', Starch, vol. 69, no. 1-2, 1600227. https://doi.org/10.1002/star.201600227

Development of the edible blend films with good mechanical and barrier properties from pea starch and guar gum. / Saberi, Bahareh; Thakur, Rahul; Bhuyan, Deep Jyoti; Vuong, Quan V.; Chockchaisawasdee, Suwimol; Golding, John B.; Scarlett, Christopher J.; Stathopoulos, Costas E.

In: Starch, Vol. 69, No. 1-2, 1600227, 04.01.2017.

Research output: Contribution to journalArticle

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AU - Saberi, Bahareh

AU - Thakur, Rahul

AU - Bhuyan, Deep Jyoti

AU - Vuong, Quan V.

AU - Chockchaisawasdee, Suwimol

AU - Golding, John B.

AU - Scarlett, Christopher J.

AU - Stathopoulos, Costas E.

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N2 - The individual and interactive impacts of guar gum and glycerol on the pea starch-based edible film characteristics were examined using three factors with three level Box–Behnken response surface design. The results showed that density and elongation at break were only significantly (p < 0.05) affected by pea starch and guar gum in a positive linear fashion. The quadratic regression coefficient of pea starch showed a significant effect (p < 0.05) on thickness, density, puncture force, water vapour permeability, and tensile strength. While tensile strength and Young modulus affected by the quadratic regression coefficient of glycerol and guar gum, respectively. The results were analysed using Pareto analysis of variance (ANOVA) and the developed predictive equations for each response variable presented reliable and satisfactory fit with high coefficient of determination (R2) values (≥ 0.96). The optimized conditions with the goal of maximizing mechanical properties and minimizing water vapour permeability were 2.5 g pea starch, 0.3 g guar gum and 25 % (w/w) glycerol based on the dry film matter in 100 ml of distilled water. Generally, changes in the concentrations of pea starch, guar gum and glycerol resulted in changes in the functional properties of film.

AB - The individual and interactive impacts of guar gum and glycerol on the pea starch-based edible film characteristics were examined using three factors with three level Box–Behnken response surface design. The results showed that density and elongation at break were only significantly (p < 0.05) affected by pea starch and guar gum in a positive linear fashion. The quadratic regression coefficient of pea starch showed a significant effect (p < 0.05) on thickness, density, puncture force, water vapour permeability, and tensile strength. While tensile strength and Young modulus affected by the quadratic regression coefficient of glycerol and guar gum, respectively. The results were analysed using Pareto analysis of variance (ANOVA) and the developed predictive equations for each response variable presented reliable and satisfactory fit with high coefficient of determination (R2) values (≥ 0.96). The optimized conditions with the goal of maximizing mechanical properties and minimizing water vapour permeability were 2.5 g pea starch, 0.3 g guar gum and 25 % (w/w) glycerol based on the dry film matter in 100 ml of distilled water. Generally, changes in the concentrations of pea starch, guar gum and glycerol resulted in changes in the functional properties of film.

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Saberi B, Thakur R, Bhuyan DJ, Vuong QV, Chockchaisawasdee S, Golding JB et al. Development of the edible blend films with good mechanical and barrier properties from pea starch and guar gum. Starch. 2017 Jan 4;69(1-2). 1600227. https://doi.org/10.1002/star.201600227