Water Sorption Isotherm of Pea Starch Edible Films and Prediction Models

Saberi, Bahareh; Vuong, Quan V.; Chockchaisawasdee, Suwimol; Golding, Jonathan M.; Scarlett, Christopher J.; Stathopoulos, Costas E.

doi:10.3390/foods5010001

Cited by 43 publications

(27 citation statements)

References 58 publications

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“…Films were formed by drying at 40°C in an oven until reaching constant weight (about 24 h). The prepared films were peeled‐off from Petri dishes and equilibrated at 25°C, 65% relative humidity for 72 h prior to further examination .…”

Section: Methodsmentioning

confidence: 99%

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

Saberi¹,

Thakur²,

Bhuyan³

et al. 2016

Starch Stärke

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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 (BBD). 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 vapor permeability, and tensile strength, while tensile strength and Young's modulus were affected by the quadratic regression coefficient of glycerol and guar gum, respectively. The results were analyzed 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 (R 2 ) values (!0.96). The optimized conditions with the goal of maximizing mechanical properties and minimizing water vapor 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.

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Section: Methodsmentioning

confidence: 99%

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

Saberi¹,

Thakur²,

Bhuyan³

et al. 2016

Starch Stärke

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“…(4)), and Peleg (Eq. (5)), was applied to fit sorption isotherm data and the values for monolayer were estimated from GAB equation [22]. Isotherm models can be explained by the equations given below:…”

Section: Moisture Content and Sorption Isothermsmentioning

confidence: 99%

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

Saberi

Chockchaisawasdee

Golding

et al. 2017

International Journal of Biological Macromolecules

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135

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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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“…K and C are temperature dependent constants that can be used to construct sorption isotherms at different temperatures [34]. The high value of C constant shows that water molecules are more strongly adsorbed onto matrix active sites [35], whereas K provides a measure of molecular interactions between the multilayers and adsorbent [36].…”

Section: Edible Film Sorption Isothermsmentioning

confidence: 99%

Effect of Transglutaminase Cross-Linking in Protein Isolates from a Mixture of Two Quinoa Varieties with Chitosan on the Physicochemical Properties of Edible Films

et al. 2019

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The growing demand for minimally processed foods with a long shelf life and environmentally friendly materials has forced industry to develop new technologies for food preservation and handling. The use of edible films has emerged as an alternative solution to this problem, and mixtures of carbohydrates and proteins, may be formulated to improve their properties. The objective of this work was to evaluate the effect of protein cross-linking with transglutaminase (TG) of two varieties of quinoa protein isolate (Chenopodium quinoa) [Willd (QW), and Pasankalla (QP)] on the physicochemical and barrier properties of edible films based on chitosan (CT)-quinoa protein. The evaluated properties were water vapor permeability (WVP), solubility, adsorption, roughness determined by atomic force microscopy, and the interactions among the main film components determined by Raman spectroscopy. The results indicated that TG interacted with lysine of QW and QP. CT:QW (1:5, w/w) showed the lowest solubility (14.02 ± 2.17% w/w). WVP varied with the composition of the mixture. The WVP of CT:quinoa protein ranged from 2.85 to 9.95 × 10−11 g cm Pa−1 cm−2 s−1 without TG, whereas adding TG reduced this range to 2.42–4.69 × 10−11 g cm Pa−1 cm−2 s−1. The addition of TG to CT:QP (1:10, w/w) reduced the film surface roughness from 8.0 ± 0.5 nm to 4.4 ± 0.3 nm. According to the sorption isotherm, the addition of TG to CT-QW films improved their stability [monolayer (Xm) = 0.13 ± 0.02 %]. Films with a higher amount of cross-linking showed the highest improvement in the evaluated physical properties, but interactions among proteins that were catalyzed by TG depended on the protein source and profile.

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Water Sorption Isotherm of Pea Starch Edible Films and Prediction Models

Cited by 43 publications

References 58 publications

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

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

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

Effect of Transglutaminase Cross-Linking in Protein Isolates from a Mixture of Two Quinoa Varieties with Chitosan on the Physicochemical Properties of Edible Films

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