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

    38 Citations (Scopus)
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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.
    Original languageEnglish
    Pages (from-to)345-359
    Number of pages5
    JournalInternational Journal of Biological Macromolecules
    Volume104
    Issue numberPart A
    Early online date9 Jun 2017
    DOIs
    Publication statusPublished - 1 Nov 2017

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