A Spectrophotometric Study of Hydrogen Bonding in Methylcellulose‐based Edible Films Plasticized by Polyethylene Glycol

Turhan, K. Nazan; Şahbaz, Ferhunde; Güner, Ali̇

doi:10.1111/j.1365-2621.2001.tb15581.x

Cited by 74 publications

(54 citation statements)

References 8 publications

(14 reference statements)

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“…In PEG plasticized β-Lg films phenomenal increases in permeability at high plasticizer concentrations can be attributed to the loss of cohesiveness in the film network due to increase in the number of plasticizer -plasticizer associations Previous studies have shown that PEG is an excellent plasticizer of polymers. In a study of Hydrogen Bonding in methylcellulose-based edible films plasticized by polyethylene glycol revealed that as the concentration of PEG 400 increased there was a significant increase in the hydrogen bond formation (Turhan, 2001). This result was in accordance with hypothesis that the plasticizer "solvates" polar sites on the polymer chains, especially at high plasticizer levels, thereby reducing intermolecular attraction (Martin-Polo, 1995) and increasing intermolecular spacing.…”

Section: Matrix Mobility In Maltitol / β-Lg Filmssupporting

confidence: 61%

Molecular mobility and oxygen permeability in amorphous β-lactoglobulin films

Sundaresan

Ludescher

2008

Food Hydrocolloids

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OF THE DISSERTATIONOur overall objective is to understand how molecular mobility modulates diffusion rates and thus chemical reactivity in films made from amorphous β-lactoglobulin. The phosphorescence emission spectra and lifetimes of the triplet probe erythrosin B embedded in the β-Lg films provide measures of the modes, rates, and distribution of molecular mobility in the film, providing the molecular detail necessary to connect food quality and stability to molecular structure and mobility. The mobility contours generated from this research provided us with information about the onset temperature and level of molecular mobility required to support permeability of atmospheric oxygen. In β-Lgbased binary matrices, sugars (sucrose, trehalose, maltose), plasticizers (glycerol, sorbitol, maltitol and PEG-400), fatty acids (palmitic acid, caprylic acid) and protein (BSA) were selected to investigate how variations in composition influence the molecular mobility and oxygen permeability in amorphous β-Lg matrix. Further more complicated β-Lg -based ternary matrices (maltose and maltitol) and (PEG and sucrose) were generated inorder to gain a deeper understanding of edible films.iii In pure β-Lg films there was linear correlation between molecular mobility and oxygen permeability. Various additives showed different results with respect to mobility and permeability. The addition of sucrose, maltose, maltitol and trehalose greatly reduced the mobility and the permeability of the β-Lg matrix. Glycerol exhibited an antiplasticization effect and showed decreased mobility at a molar ratio of 1:1 glycerol/ β-Lg.PEG greatly enhanced the permeability of β-Lg matrix. Fatty acids palmitic acid and caprylic acid had a rigidification effect on the matrix with no change in permeability. We were able to detect dynamic synergies in β-Lg maltose and maltitol mixtures, whereby these sugar-polyol mixtures at equal ratios anti-plasticized the β-Lg matrix and at unequal ratios plasticized the matrix. The tertiary matrix comprising of β-Lg, PEG 400and sucrose brought about a substantial reduction in the permeability. A better understanding of the mobility in these complex matrices will help improve the effectiveness of β-Lg in barrier applications in real food systems.

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Section: Matrix Mobility In Maltitol / β-Lg Filmssupporting

confidence: 61%

Molecular mobility and oxygen permeability in amorphous β-lactoglobulin films

Sundaresan

Ludescher

2008

Food Hydrocolloids

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“…This may be attributed to the intramolecular interaction of SA which was destroyed; then new hydrogen bonds were formed between collagen and SA. Regardless of this, some researchers have demonstrated that high viscosity makes it difficult to disperse the ingredients and eliminate visible air bubbles during the preparation of liquid films [23,32,33], leading to some discontinuities in the final films.…”

Section: Rheological Analysismentioning

confidence: 99%

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Wang

2017

Journal of Food Quality

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In an effort to produce scale-up of edible films, collagen-based films including different amounts of sodium alginate (CS) were prepared by casting method. Films were characterized based on their rheological, thermal, and mechanical properties, water vapor permeability (WVP), and oxygen permeability (OP). The microstructures were also evaluated by scanning electron microscopy (SEM), atomic force microscopy (AFM), and Fourier transform-infrared spectroscopy (FTIR). Furthermore, the addition of sodium alginate effectively improved the viscosity and thermal stability, significantly increased TS, and decreased and WVP ( < 0.05), but with no obvious effect on OP ( > 0.05). SEM and AFM showed homogeneous matrix, with no signs of phase separation in the blends. Overall, films (CS2) produced using collagen (g) : sodium alginate (g) = 10 : 2 showed suitable rheological property (apparent viscosity was 4.87 m Pa s −1 ) and better TS (26.49 Mpa), (64.98%), WVP (1.79 × 10 −10 g⋅cm −1 ⋅s −1 ⋅Pa −1 ), and OP (3.77 × 10 −5 cm 3 ⋅m −2 ⋅d −1 ⋅Pa −1 ).

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“…Among the tested MC concentrations, 1.5% was the lowest concentration that could form a film. Turhan 13 reported that MC was only partially soluble above 4.0%. Consequently, 1.5% and 4.0% were selected as the minimum and maximum MC concentrations for film production.…”

Section: Mc-gly Filmsmentioning

confidence: 99%

Barrier and mechanical properties of methylcellulose–whey protein films

Erdohan

Turhan

2005

Packag Technol Sci

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Water vapour permeability (WVP) and mechanical properties were assessed in edible films prepared from methylcellulose (MC) and MC-whey protein isolate (WPI) or MC-whey protein concentrate (WPC). Glycerol (Gly) was used as the plasticizer. Two MC-WP films were formulated. For Group I films, the mass ratio of WP : Gly was constant, whereas for Group II films the mass ratio of polymer (MC + WP) : Gly was constant. The WVP of MC-Gly film decreased with increasing MC concentration, while the tensile strength (TS) and percent elongation (E) increased. The WVP of Group I and Group II films decreased erratically and TS increased when the MC concentration was increased. Group I films had higher TS values than Group II films at the same MC : WP ratios. E of both groups increased with increasing MC concentration (p < 0.05), excluding the films with the highest MC : WP ratio tested (0.8) in Group I films. Group I films had lower E values than Group II films at the same MC : WP ratios. MC effectively governed WVP, TS and E of the WP films. Generally, MC-WP films of this work showed lower WVP than that of MC-and WP-based edible films in the literature. This can potentially make MC-WP films a suitable film material for moisture-sensitive food products.

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A Spectrophotometric Study of Hydrogen Bonding in Methylcellulose‐based Edible Films Plasticized by Polyethylene Glycol

Cited by 74 publications

References 8 publications

Molecular mobility and oxygen permeability in amorphous β-lactoglobulin films

Molecular mobility and oxygen permeability in amorphous β-lactoglobulin films

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Barrier and mechanical properties of methylcellulose–whey protein films

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