Abstract
| Original language | English |
|---|---|
| Article number | 1600227 |
| Journal | Starch |
| Volume | 69 |
| Issue number | 1-2 |
| Early online date | 12 Aug 2016 |
| DOIs | |
| Publication status | Published - 4 Jan 2017 |
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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 journal › Article
TY - JOUR
T1 - Development of the edible blend films with good mechanical and barrier properties from pea starch and guar gum
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.
PY - 2017/1/4
Y1 - 2017/1/4
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.
U2 - 10.1002/star.201600227
DO - 10.1002/star.201600227
M3 - Article
VL - 69
JO - Starch/Staerke
JF - Starch/Staerke
SN - 0038-9056
IS - 1-2
M1 - 1600227
ER -