Characterization of a novel edible film based on gum ghatti: Effect of plasticizer type and concentration

Zhang, Pingping; Ya, Zhao; Shi, Qilong

doi:10.1016/j.carbpol.2016.07.082

Cited by 188 publications

(112 citation statements)

References 39 publications

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“…The augment of the glycerol concentration increased significantly ( p < 0.05) the films water solubility from 38.0 ± 2.0% for CP/A‐G30 to 70.2 ± 4.9% for CP/A‐G60. This behavior was expected given the elevated water solubility of the plasticizer, with analogous results reported for cress seed gum‐based films, 18 quince seed mucilage‐based films, 21 soybean polysaccharide‐based films 43 and gum ghatti‐based films 32 . In addition, the water solubility of the film composed of 40% of glycerol (CP/A‐G40) is lower than that of the OFI cladodes mucilage film with 40% of glycerol, 10 but slightly higher than that of the OFI fruit peels mucilage film with also 40% of glycerol 44 .…”

Section: Resultssupporting

confidence: 74%

“…From these results, it can be inferred that the increase in the glycerol concentration has improved the elasticity of the CP/A‐based films while diminishing their stiffness, which is credited to the filling of the intermolecular spaces between polymer chains by the small plasticizer molecules, thus reducing the intermolecular forces between the chains 24 . This behavior regarding the effect of plasticizers has been largely discussed in the literature 7,9,10,14,32 …”

Section: Resultsmentioning

confidence: 99%

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Bio‐based sustainable films from the Algerian Opuntia ficus‐indica cladodes powder: Effect of plasticizer content

Makhloufi

Chougui

Rezgui

et al. 2021

J of Applied Polymer Sci

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The present study investigated the fabrication and characterization of bio‐based sustainable films composed of a terrestrial plant raw material, namely Opuntia ficus‐indica (OFI) cladodes powder (CP) and a marine seaweed derivative, namely agar (A). The effect of glycerol concentration on the properties of the casted films was evaluated at four different contents, namely 30, 40, 50 and 60 wt%. The films present UV‐blocking properties, as well as moderate mechanical performance, thermal stability, and water vapor transmission rate (WVTR). The results point to an increase in thickness, elongation at break, moisture content, water solubility, and WVTR with increasing glycerol content. On the contrary, Young's modulus, tensile strength, and water contact angle decreased as glycerol concentration increased. The best combination is obtained for the film with 30% glycerol, based on an intermediate compromise between physical, mechanical, thermal, and barrier properties. All these outcomes express the potentiality of the powder obtained from grinding the OFI cladodes as raw material to produce low‐cost films for the development of sustainable packaging materials.

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Section: Resultssupporting

confidence: 74%

Section: Resultsmentioning

confidence: 99%

Bio‐based sustainable films from the Algerian Opuntia ficus‐indica cladodes powder: Effect of plasticizer content

Makhloufi

Chougui

Rezgui

et al. 2021

J of Applied Polymer Sci

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“…For most of the carbohydrates, water is the "natural" plasticizer but volatile [17]. Moreover, a variety of non-volatile plasticizers were used in edible films in order to improve physicochemical properties of the films such as glycerol [9,18,19], sorbitol [20,21], polyethylene glycol (PEG) [22], xylitol [23], mannitol [23], or low-molecular-weight sugar [24]. Particularly, plasticizers with diverse hydrophilic hydroxyl groups are compatible with the polysaccharides constituted the film network, thus improve mechanical and barrier properties of the films [25].…”

Section: Introductionmentioning

confidence: 99%

Effect of Gellan Gum and Xanthan Gum Synergistic Interactions and Plasticizers on Physical Properties of Plant-Based Enteric Polymer Films

Zhang

et al. 2020

Polymers

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The mechanical and barrier properties of plant-based enteric polymer films were enhanced by synergistic interactions between binary gum mixtures and adding plasticizers. The results indicated that the best ratio of gellan gum (GG) and xanthan gum (XG) was 7:3 by comparing tensile strength, tensile elongation, transmittance, and water vapor permeability of plant-based enteric polymer films and rheological properties of solutions. Polyethylene glycol 400 (PEG-400) was an effective plasticizer in improving plasticity and water vapor barrier property of the plant-based enteric polymer film. Rheology measurement and different characterization methods, including Fourier transform infrared spectroscopy, thermogravimetric analysis, differential scanning calorimetry, X-ray diffraction, and scanning electron microscopy, were used to explain interactions between GG and XG as well as PEG-400 and components of the film. The new mixed system, composed of GG/XG mixture with ratio of 7:3 as a novel gelling agent and PEG-400 as a plasticizer, was applied to prepare plant-based enteric hard capsules, which have potential applications in medicines and functional food preparations.

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“…Pure gum ghatti (GG) film (GG-P), GG film with the incorporation of glycerol (GG-G), and GG film with an incorporation of glycerol and nisin (GG-G-N) were prepared according to Zhang et al [4] and Zhao, Zhang and Shi [19]. Briefly, aqueous solutions of 0.75% GG were prepared under 15-min constant stirring at ambient temperature.…”

Section: Preparation Of Filmsmentioning

confidence: 99%

“…Gum ghatti (GG) is the sap collected from the tree Anogeissus latifolia/indifolia, which is mainly grown in India [3]. In a previous study, Zhang, Zhao and Shi [4] suggested that GG has a great potential in edible film fabrication with anticipated features, such as an excellent barrier, along with mechanical, optical and structural properties.…”

Section: Introductionmentioning

confidence: 99%

Thermodynamic Properties and State Diagram of Gum Ghatti-Based Edible Films: Effects of Glycerol and Nisin

Zhang

et al. 2020

Polymers

Self Cite

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In this present study, the thermodynamic and thermal properties of glycerol and nisin-incorporated gum ghatti (GG, Anogeissus latifolia)-based films were determined. The films exhibited type III isotherm behaviors. Moisture content (MC) of films was increased with increasing water activity (aw) and decreased with higher temperature. The incorporation of glycerol and nisin increased the sorption ability of GG films. The net isosteric heat of adsorption (qst) and differential entropy (Sd) were decreased with increasing MC, showing an exponential negative correlation between them. Spreading pressure (φ) was increased with increasing aw, but decreased with higher temperature. This incorporation of glycerol and nisin increased the qst, Sd and φ of the GG films. The sorption behaviors were enthalpy-driven and non-spontaneous processes. The glass transition temperature (Tg), critical MC and aw of the films were decreased, and increased respectively with the incorporation of glycerol and nisin. This work provides a theoretical basis for the application of edible films in fresh food preservation.

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Characterization of a novel edible film based on gum ghatti: Effect of plasticizer type and concentration

Cited by 188 publications

References 39 publications

Bio‐based sustainable films from the Algerian Opuntia ficus‐indica cladodes powder: Effect of plasticizer content

Bio‐based sustainable films from the Algerian Opuntia ficus‐indica cladodes powder: Effect of plasticizer content

Effect of Gellan Gum and Xanthan Gum Synergistic Interactions and Plasticizers on Physical Properties of Plant-Based Enteric Polymer Films

Thermodynamic Properties and State Diagram of Gum Ghatti-Based Edible Films: Effects of Glycerol and Nisin

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