Biodegradable Zein-Based Blend Films: Structural, Mechanical and Barrier Properties
Loading...
Date
Advisor
Coadvisor
Graduate program
Undergraduate course
Journal Title
Journal ISSN
Volume Title
Publisher
Faculty Food Technology Biotechnology
Type
Article
Access right
Acesso restrito
Abstract
The effect of adding a hydrocolloid on the structural, mechanical and barrier properties of zein-based blend films is evaluated. Zein-oleic acid blend film with added xanthan gum (Z-OA-XG) showed higher water solubility (13.09 %) and opacity (8.49 AU/mm) than zein-oleic acid (Z-OA) film (10.80 % and 5.19 AU/mm, respectively). Furthermore, Z-OA film had greater flexibility with lower Young's Modulus (YM=5.02 MPa) and higher elongation at break (eta=10.62 %); nonetheless, it was less resistant to tension (tensile strength sigma=8.5 MPa) than Z-OA-XG film, which showed YM, eta and sigma of 6.38 MPa, 6.66 % and 10.485 MPa, respectively. Both films had glossy and homogeneous structure with comparable water vapour and oxygen barrier properties around 4.39.10(-11) and 1.82.10(-13) g/(Pa.s.m), respectively. Based on that, xanthan gum structure influenced mainly mechanical and light barrier properties of zein-oleic acid blend films.
Description
Keywords
Language
English
Citation
Food Technology And Biotechnology. Zagreb: Faculty Food Technology Biotechnology, v. 53, n. 3, p. 348-353, 2015.
