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Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation
- Source :
- Food Hydrocolloids, Food hydrocolloids 77 (2018): 494–501. doi:10.1016/j.foodhyd.2017.10.027, info:cnr-pdr/source/autori:Seslija, Sanja; Nesic, Aleksandra; Ruzic, Jovana; Kalagasidis Krusic, Melina; Velickovic, Sava; Avolio, Roberto; Santagata, Gabriella; Malinconico, Mario/titolo:Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation/doi:10.1016%2Fj.foodhyd.2017.10.027/rivista:Food hydrocolloids/anno:2018/pagina_da:494/pagina_a:501/intervallo_pagine:494–501/volume:77
- Publication Year :
- 2018
- Publisher :
- Elsevier, 2018.
-
Abstract
- The aim of this study was the development of novel polysaccharide based films intended to be used as edible food packaging material. The films were prepared by solution casting method using highly methoxylated pectin (PEC) and poly(ethylene glycol) (PEG) of various molecular weights (400, 600 and 1000 gmol(-1)) in different ratios (5:1, 3:1 and 1:1). The film formation was supported by hydrogen bonding between PEC and PEG, which was evidenced by means of ATR-FTIR and NMR analysis. TGA revealed that generally PEG behaves like a pro-degrading agent for pectin, except in the case of PEC/PEG film with a ratio of 1:1. Furthermore, DSC thermograms indicated that PEG1000 exists as a separate phase in the pectin matrix while the formulations with PEG400 and PEG600 showed mainly amorphous morphology. The addition of PEG enhanced the plasticization of PEC films, as evidenced by progressive decreasing of the glass transition temperature values (T-g). The tensile test measurements showed that increasing concentration of PEG produced weaker and more flexibile films. Due to the increased molecular mobility, the pectin phase became more permeable to water vapor as the PEG concentration increased. The obtained results showed that the combination of both polymers resulted in interesting bio -inspired edible films with the potential to compete with commercially used synthetic package materials. This is the peer-reviewed version of the article: Šešlija, S., Nešić, A., Ružić, J., Kalagasidis Krušić, M., Veličković, S. J., Avolio, R., Santagata, G.,& Malinconico, M. (2018). Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation. Food HydrocolloidsElsevier Sci Ltd, Oxford., 77, 494-501. [https://doi.org/10.1016/j.foodhyd.2017.10.027] The published version: [https://cer.ihtm.bg.ac.rs/handle/123456789/2473]
- Subjects :
- Hydrogen bonding
food.ingredient
Materials science
Pectin
General Chemical Engineering
02 engineering and technology
Food chemistry
macromolecular substances
chemistry.chemical_compound
0404 agricultural biotechnology
food
PEG ratio
Polymer chemistry
chemistry.chemical_classification
Poly(ethylene glycol)
Plasticization
Plasticizer
technology, industry, and agriculture
04 agricultural and veterinary sciences
General Chemistry
Polymer
021001 nanoscience & nanotechnology
040401 food science
Amorphous solid
Edible films
chemistry
Chemical engineering
0210 nano-technology
Glass transition
Ethylene glycol
Food Science
Subjects
Details
- Database :
- OpenAIRE
- Journal :
- Food Hydrocolloids, Food hydrocolloids 77 (2018): 494–501. doi:10.1016/j.foodhyd.2017.10.027, info:cnr-pdr/source/autori:Seslija, Sanja; Nesic, Aleksandra; Ruzic, Jovana; Kalagasidis Krusic, Melina; Velickovic, Sava; Avolio, Roberto; Santagata, Gabriella; Malinconico, Mario/titolo:Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation/doi:10.1016%2Fj.foodhyd.2017.10.027/rivista:Food hydrocolloids/anno:2018/pagina_da:494/pagina_a:501/intervallo_pagine:494–501/volume:77
- Accession number :
- edsair.doi.dedup.....27907a67916816b37a4cefc896792d8f
- Full Text :
- https://doi.org/10.1016/j.foodhyd.2017.10.027