Mango kernel starch-gum composite films: Physical, mechanical and barrier properties

Nawab, Anjum; Alam, Firoz; Haq, Muhammad Abdul; Lutfi, Zubala; Hasnain, Abid

doi:10.1016/j.ijbiomac.2017.02.054

Cited by 118 publications

(59 citation statements)

References 42 publications

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“…Additionally, these hydrophilic SA compete with water at the active sites of the polymer matrix causing water clustering which also forms microcavities in the network structure [43,44]. The absorbed water molecules modify the film matrix, leading to a less dense structure where chain terminals are relatively more mobile, thus increasing water vapor transmission rate [45]. Therefore, the appropriate SA proportion could lead to a better barrier property for the blend films.…”

Section: Water Vapor Permeability (Wvp)mentioning

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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Section: Water Vapor Permeability (Wvp)mentioning

confidence: 99%

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

Wang

2017

Journal of Food Quality

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“…The rising focus on resources for both currently accepted and innovative emerging applications leads to provoke attention in developing the function of available polymers for food packaging and in improving new polymeric systems [8]. In this regard, recent researches have explored new biocomposite edible films by incorporation of different hydrocolloids [9,10].…”

Section: Introductionmentioning

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

121

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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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“…The size of MSS filler makes it extremely difficult to determine the Young's modulus by tensile test. The literature presents values of Young's modulus of mango starch equals to 46 MPa and 50 MPa . However, the mango filler used in the present work is a mixture which contains lignocellulosic and starch, beyond other components.…”

Section: Resultsmentioning

confidence: 99%

“…The literature presents values of Young's modulus of mango starch equals to 46 MPa [11] and 50 MPa. [31] However, the mango filler used in the present work is a mixture which contains lignocellulosic and starch, beyond other components. Since it was not found in the literature the Young's modulus value for the mango seed with similar physical-chemical characteristics of the MSS filler used in this study, it was assumed the value of Young's modulus equal to 48 MPa.…”

Section: Tsai and Halpinmentioning

confidence: 99%

Mechanical and Thermal Properties of Environment Friendly Composite Based on Mango's Seed Shell and High‐Density Polyethylene

Santos

Thiré

Lima

et al. 2018

Macromolecular Symposia

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Lignocellulosic additives from agroindustrial waste have been used to produce polymer composites with different properties, thus contributing to sustainable development, with a reduction in the consumption of non‐renewable natural raw materials, besides the use and recovery of these wastes. Among the most used vegetable fibers, the fibers of sisal, coconut, curauá, bamboo, “pinus”, banana, and others stand out. Mango is one of the most important tropical fruits, Brazil being one of the largest producers in the world. Considering this scenario, the proposal of the present study consists in the use of fibers, previously benefited from the mango's core, in the production of composites based on high density green polyethylene (Green‐HDPE) as polymer matrix. The results showed that the addition of 13 wt% of mango's seed shell (MSS) produced composites with higher stiffness in relation to neat Green‐HDPE, even without the presence of a coupling agent. However, the SEM micrographs revealed that the interaction between filler and matrix was not so good. The Young's modulus values of the Green‐HDPE/MSS composites were compared to theoretical values obtained by the rule mixtures and Halpin‐Tsai. Based on a sum of errors squared none of the models used was found to predict the experimental data. The thermogravimetric analysis showed that the addition of MSS filler did not affect the thermal stability of the Green‐HDPE matrix.

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Mango kernel starch-gum composite films: Physical, mechanical and barrier properties

Cited by 118 publications

References 42 publications

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

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

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

Mechanical and Thermal Properties of Environment Friendly Composite Based on Mango's Seed Shell and High‐Density Polyethylene

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