2011
DOI: 10.1590/s0101-20612011000300029
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Mechanical and water vapor permeability properties of biodegradables films based on methylcellulose, glucomannan, pectin and gelatin

Abstract: Mechanical and water vapor permeability properties of biodegradables films based on methylcellulose, glucomannan, pectin and gelatin Propriedades mecânicas e de permeabilidade ao vapor de água de filmes biodegradáveis à base de metilcelulose, glucomanana, pectina e gelatinaHulda Noemi Mamani CHAMBI 1 *, Carlos Raimundo Ferreira GROSSO 1 IntroductionInterest in edible films is connected with the development of easily degradable packaging, non-aggressive to the environment (CHEN, 1995;KOELSCH, 1994). Natural pol… Show more

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Cited by 75 publications
(41 citation statements)
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“…The WVP of KGM/LC/GR synbiotic edible film had lower WVP than films based on KGM and other polymers in some previous research studies. 10,20,21 Moreover, the WVP of KGM/LC/GR synbiotic film falls into the category of good (WVP = 1-0.1 g mm d −1 m −2 kPa −1 ) in a classification of edible films, coatings, and plastics, 22 meaning that its WVP is in the same group as shellac and chocolate, which are even better than some protein-based films such as whey protein isolate, egg white protein, and wheat gluten. Thus, KGM/LC/GR film may help keeping food fresh longer.…”
Section: Resultsmentioning
confidence: 99%
“…The WVP of KGM/LC/GR synbiotic edible film had lower WVP than films based on KGM and other polymers in some previous research studies. 10,20,21 Moreover, the WVP of KGM/LC/GR synbiotic film falls into the category of good (WVP = 1-0.1 g mm d −1 m −2 kPa −1 ) in a classification of edible films, coatings, and plastics, 22 meaning that its WVP is in the same group as shellac and chocolate, which are even better than some protein-based films such as whey protein isolate, egg white protein, and wheat gluten. Thus, KGM/LC/GR film may help keeping food fresh longer.…”
Section: Resultsmentioning
confidence: 99%
“…For the application of the films to fresh or dehydrated food products, it is crucial to determine their water vapor permeability (WVP) . Although starch based films present high technological features including easy degradability, environmentally friendly, low cost, low density, and excellent resiliency, these films have low vapor barrier properties. An alternative to enhance this characteristic is to test different formulations varying components concentrations …”
Section: Resultsmentioning
confidence: 99%
“…Unlike lipids, amphiphilic surfactants may blend better into the polysaccharide-containing, film-forming solution. The addition of gelatin to polysaccharide films improves the moisture barrier only at a certain pH and dosage (see Table 2) and reduces the mechanical properties in all cases (Chambi and Grosso 2011b). MC films, filled with microcrystalline cellulose at a loading level of 0.25% and above, improved the puncture strength by 117% and simultaneously decreased the water vapor permeability (WVP) by 26% (Khan et al 2010).…”
Section: Mechanical Propertiesmentioning
confidence: 99%