Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation
Само за регистроване кориснике
2018
Остала ауторства
Šešlija, SanjaNešić, Aleksandra
Ružić, Jovana
Krušić-Kalagasidis, Melina
Veličković, Sava J.
Avolio, Roberto
Santagata, Gabriella
Malinconico, Mario
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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 incr...easing 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. (C) 2017 Elsevier Ltd. All rights reserved.
Кључне речи:
Pectin / Poly(ethylene glycol) / Plasticization / Edible films / Hydrogen bondingИзвор:
Food Hydrocolloids, 2018, 77, 494-501Издавач:
- Elsevier
Финансирање / пројекти:
- Ministry of Education, Science and Technological Development of the Republic of Serbia, Bilateral Project Serbia-Italy [451-03-01231/2015-09/5]
- Синтеза и карактеризација нових функционалних полимера и полимерних нанокомпозита (RS-MESTD-Basic Research (BR or ON)-172062)
- Нове технологије за мониторинг и заштиту животног окружења од штетних хемијских супстанци и радијационог оптерећења (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-43009)
DOI: 10.1016/j.foodhyd.2017.10.027
ISSN: 0268-005X
WoS: 000424927700052
Scopus: 2-s2.0-85032344582
Колекције
Институција/група
VinčaTY - JOUR PY - 2018 UR - https://vinar.vin.bg.ac.rs/handle/123456789/7578 AB - 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. (C) 2017 Elsevier Ltd. All rights reserved. PB - Elsevier T2 - Food Hydrocolloids T1 - Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation VL - 77 SP - 494 EP - 501 DO - 10.1016/j.foodhyd.2017.10.027 ER -
@article{ year = "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. (C) 2017 Elsevier Ltd. All rights reserved.", publisher = "Elsevier", journal = "Food Hydrocolloids", title = "Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation", volume = "77", pages = "494-501", doi = "10.1016/j.foodhyd.2017.10.027" }
(2018). Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation. in Food Hydrocolloids Elsevier., 77, 494-501. https://doi.org/10.1016/j.foodhyd.2017.10.027
Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation. in Food Hydrocolloids. 2018;77:494-501. doi:10.1016/j.foodhyd.2017.10.027 .
"Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation" in Food Hydrocolloids, 77 (2018):494-501, https://doi.org/10.1016/j.foodhyd.2017.10.027 . .