Physical and mechanical properties of a new edible film made of pea starch and guar gum as affected by glycols, sugars and polyols

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

Research output: Contribution to journalArticle

Abstract

The influence of different plasticizers (glycols, sugars and polyols) on the moisture sorption, mechanical, physical, optical, and microstructure characteristics of pea starch-guar gum (PSGG) film was studied. All plasticizers formed homogeneous, transparent, and smooth films, while PEG-400 did not produce film with suitable characteristics. Fourier transform infrared (FTIR) spectroscopy results indicated some interaction between plasticizers and the polymers. Scanning electron microscopy (SEM) observations of the films presented surfaces without cracks, breaks, or openings which were indicator of the miscibility and compatibility of employed plasticizers with PSGG films. The results showed that the films containing plasticizers with higher functional groups had lower equilibrium moisture content at aw < 0.4. In general, a reduction in tensile strength and Young's modulus and an increase in elongation at break were detected when molecular weight of plasticizers and relative humidity increased in all film formulations. Films plasticized with monosaccharide showed similar mechanical properties to those with sorbitol, but lower solubility and water vapour permeability (WVP), higher transparency and moisture content than the sorbitol-plasticized films. The most noticeable plasticization effect was exerted by following order: glycerol > EG > PG > xylitol > fructose > sorbitol > mannitol > galactose > glucose > sucrose > maltitol.
Original languageEnglish
Pages (from-to)345-359
Number of pages5
JournalInternational Journal of Biological Macromolecules
Volume104
Issue numberPart A
DOIs
StatePublished - 9 Jun 2017

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films (materials)
plasticizers
guar gum
sorbitol
peas
starch
glycols
polyols
mechanical properties
sugars
water content
maltitol
xylitol
edible films
Fourier transform infrared spectroscopy
monosaccharides
tensile strength
mannitol
water vapor
modulus of elasticity

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Saberi, Bahareh; Chockchaisawasdee, Suwimol; Golding, John B.; Scarlett, Christopher J.; Stathopoulos, Costas E. / Physical and mechanical properties of a new edible film made of pea starch and guar gum as affected by glycols, sugars and polyols.

In: International Journal of Biological Macromolecules, Vol. 104, No. Part A, 09.06.2017, p. 345-359.

Research output: Contribution to journalArticle

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abstract = "The influence of different plasticizers (glycols, sugars and polyols) on the moisture sorption, mechanical, physical, optical, and microstructure characteristics of pea starch-guar gum (PSGG) film was studied. All plasticizers formed homogeneous, transparent, and smooth films, while PEG-400 did not produce film with suitable characteristics. Fourier transform infrared (FTIR) spectroscopy results indicated some interaction between plasticizers and the polymers. Scanning electron microscopy (SEM) observations of the films presented surfaces without cracks, breaks, or openings which were indicator of the miscibility and compatibility of employed plasticizers with PSGG films. The results showed that the films containing plasticizers with higher functional groups had lower equilibrium moisture content at aw < 0.4. In general, a reduction in tensile strength and Young's modulus and an increase in elongation at break were detected when molecular weight of plasticizers and relative humidity increased in all film formulations. Films plasticized with monosaccharide showed similar mechanical properties to those with sorbitol, but lower solubility and water vapour permeability (WVP), higher transparency and moisture content than the sorbitol-plasticized films. The most noticeable plasticization effect was exerted by following order: glycerol > EG > PG > xylitol > fructose > sorbitol > mannitol > galactose > glucose > sucrose > maltitol.",
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Physical and mechanical properties of a new edible film made of pea starch and guar gum as affected by glycols, sugars and polyols. / Saberi, Bahareh; Chockchaisawasdee, Suwimol; Golding, John B.; Scarlett, Christopher J.; Stathopoulos, Costas E.

In: International Journal of Biological Macromolecules, Vol. 104, No. Part A, 09.06.2017, p. 345-359.

Research output: Contribution to journalArticle

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