Rheological behaviors and physical properties of plasticized hydrogel films developed from κ-carrageenan incorporating hydroxypropyl methylcellulose

Sun, Guohou; Liang, Tieqiang; Tan, Wenying; Wang, Lijuan

doi:10.1016/j.foodhyd.2018.07.002

Cited by 83 publications

(45 citation statements)

References 30 publications

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“…However, on the contrary, Sun et al. (2018), found a positive correlation between the swelling ratio and the plasticizer content.…”

Section: Resultsmentioning

confidence: 91%

“…The study revealed a significant ( p < .05) decrease in the tensile strength of composite film with the increasing concentration of glycerol. The reduction of tensile strength due to plasticization effect has been widely proclaimed (Bharti, Pathak, Alam, Arya, Singh, et al, 2020; Schmidt et al., 2019; Sun et al., 2018). The disordered structural restructuring is attributed to the fact the glycerol weakened the intra and inter‐molecular interactions in the matrix and form new hydrogen bonds with the polymers, enhancing flexibility and reduction of tensile resistance.…”

Section: Resultsmentioning

confidence: 99%

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Packaging potential of Ipomoea batatas and κ‐carrageenan biobased composite edible film: Its rheological, physicomechanical, barrier and optical characterization

Bharti

Pathak

Arya

et al. 2020

J. Food Process. Preserv.

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The present study aimed at developing composite edible film from a blend of Ipomoea batatas, κ‐carrageenan, and glycerol. Three different treatments by varying glycerol concentrations (5%‐TS1, 10%‐TS2 & 15%‐TS3) in film‐forming solution were prepared and resultant films were evaluated for rheological, physicomechanical, barrier, and optical properties. All the treatments showed film‐forming ability with varying degrees of distinction. The steady rheology of film‐forming solution containing 10 and 15% glycerol in gel state showed non‐Newtonian fluid behavior. Film solubility improved significantly (p < .01) with glycerol; however water vapor permeability of films had an intermediate value, comparable to other films reported in literature. Mechanical properties of films were excellent in terms of tensile strength, which reached 15 N/mm2. The films presented good optical properties relating to hunter colorimeter. Therefore, the composite blend of I. batatas and κ‐carrageenan can be tailored with glycerol concentration to apply as edible film over different foods. Practical applications The demerits associated with plastics have eventually led researchers' to explore natural alternatives. Edible films are one of the prospering substitutes, but the films prepared from single polymer films are lacking mechanical strength. The composite blend of Ipomoea batatas and κ‐carrageenan is having promising competence to be mold as packaging film with enhanced physicomechanical properties. Glycerol concentration is having an undeviating impact on physicomechanical properties of the film. Therefore, film processing protocol can be stringently controlled to have product‐specific films for practical commercial applications.

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“…However, on the contrary, Sun et al. (2018), found a positive correlation between the swelling ratio and the plasticizer content.…”

Section: Resultsmentioning

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Packaging potential of Ipomoea batatas and κ‐carrageenan biobased composite edible film: Its rheological, physicomechanical, barrier and optical characterization

Bharti

Pathak

Arya

et al. 2020

J. Food Process. Preserv.

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show abstract

“…The film sample (100 mm × 20 mm × 5 mm) was made into a standard dumbbell specimen according to GB/T‐1040‐79 while tensile strength and breakage were measured using an AGS‐J type electronic tensile machine (Shimadzu, Japan). The elongation at tensile speed 200 mm min −1 with five splines per group is reported as the average value of five tests . The resistance of films to strong acid was tested using a standard protocol (HG2‐1144‐78) by coating them on an Fe plate (50 × 50 × 2 mm) by scraping and preparing three samples for parallel experiments under constant temperature and humidity conditions.…”

Section: Methodsmentioning

confidence: 99%

Preparation and properties of modified graphene oxide incorporated waterborne polyurethane acrylate

Yin

Muhammad

et al. 2019

Polymer International

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In this study, a new modifier (KPG) was prepared by modifying graphene oxide with -glycidoxypropyl trimethoxysilane (KH560) and polydimethylsiloxane (PDMS). KPG was in turn added to aqueous urethane acrylate for the fabrication of waterborne polyurethane polyacrylate emulsion modified with KH560-PDMS composite (KPG/WPUA). Textural characterizations of the KPG/WPUA coating were achieved via Fourier transform infrared, SEM, TGA and AFM techniques, which revealed that the KPG/WPUA film possessed a smooth surface. The synthesized KPG/WPUA films were tested for mechanical properties, hydrophobicity and acid/water corrosion performance which suggested their highly hydrophobic surface. KPG/WPUA with 0.1% KPG showed a contact angle of 118.35 ∘ , 30.35 ∘ higher than that of pristine WPUA. The KPG/WPUA film exhibited higher thermal stability, i.e. a 5% weight loss temperature of 305 ∘ C, which was 30 ∘ C higher than that of pristine WPUA film. The Young's modulus and elongation at break of the KPG/WPUA film were 34.1 MPa and 74.88% respectively, which were higher than that of WPUA film. Furthermore, KPG/WPUA films exhibited greater resistance (without obvious blistering and the white spotting phenomenon) to H 2 O 2 , HCl and water corrosion than pristine WPUA. The superior performance of KPG/WPUA films was attributed to the network chain structure formed upon the introduction of KPG into WPUA. The outstanding performance of KPG/WPUA films in terms of mechanical properties, thermal stability and high resistance to acidic and water corrosion makes them interesting alternative contenders for target applications.

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“…Control carrageenan hydrogel (CH) presented only one thermal event with mass loss of around 25.5% (194 to 250 °C) which corresponds to the κ-carrageenan decomposition, while there was approximately 60% of initial mass after the heating cycle. 21 On the other hand, loaded CH exhibited three mass losses: around 32.2, 4.8 and 7.3% (150 to 202 °C, 206 to 258 °C and 264 to 348 °C, respectively) ( Figure 1b). The residue found after the heating cycle corresponded to approximately 52.5% of initial mass, thus resulting in less stability for the loaded carrageenan hydrogel.…”

Section: Hydrogels Characterizationmentioning

confidence: 99%

Preparation and Delayed Release Study on Pancreatin Encapsulated into Alginate, Carrageenan and Pectin Hydrogels

Olímpio

Mendes

Trevisan

et al. 2020

J. Braz. Chem. Soc.

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In this study, biopolymer-based pH-sensitive hydrogels have been successfully prepared using alginate, κ-carrageenan and pectin aimed at the encapsulation of pancreatin (hydrolytic enzymes like α-amylase, lipase and protease) so as to preserve enzymatic activities. Hydrogels have been characterized by Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), scanning electron microscopy (SEM), swelling degree and swelling profile. Encapsulation efficiency and in vitro studies on delayed release have also been evaluated. All hydrogels presented low swelling degree and enzyme release in a gastric medium. On the other hand, high swelling degree and enzyme release were observed in an intestinal medium. Alginate hydrogel achieved optimal results concerning encapsulation efficiency (18, 68 and 53% for α-amylase, lipase and protease, respectively) and delayed release (363, 7,673 and 17,497 U for α-amylase, lipase and protease, respectively) which has been afterwards compared to a commercial pancreatin formulation (Creon TM 10,000). Thus, it presented better performance than its commercial formulation, mainly in respect of lipase.

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Rheological behaviors and physical properties of plasticized hydrogel films developed from κ-carrageenan incorporating hydroxypropyl methylcellulose

Cited by 83 publications

References 30 publications

Packaging potential of Ipomoea batatas and κ‐carrageenan biobased composite edible film: Its rheological, physicomechanical, barrier and optical characterization

Packaging potential of Ipomoea batatas and κ‐carrageenan biobased composite edible film: Its rheological, physicomechanical, barrier and optical characterization

Preparation and properties of modified graphene oxide incorporated waterborne polyurethane acrylate

Preparation and Delayed Release Study on Pancreatin Encapsulated into Alginate, Carrageenan and Pectin Hydrogels

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