Effect of glycerol and corn oil on physicochemical properties of polysaccharide films : a comparative study
Main Author: | |
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Publication Date: | 2012 |
Other Authors: | , , |
Format: | Article |
Language: | eng |
Source: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Download full: | http://hdl.handle.net/1822/22494 |
Summary: | The aim of this work was to evaluate the influence of glycerol and corn oil on physicochemical properties of polysaccharide-based films. The polysaccharides used were galactomannan from Gleditsia triacanthos and chitosan. Fourier-transform infrared spectroscopy, differential scanning calorimetry and thermogravimetric analysis were performed, together with determinations of moisture content, solubility, water vapor permeability and mechanical properties. Structure–properties relationships were established, relating the two polysaccharides’ structures with the way they interact with water, other film’s constituents (glycerol and oil) and the resulting properties. The presence of glycerol and corn oil originated a more hydrophilic structure and a decreased affinity of the film matrix to water, respectively, in both polysaccharides. However, the two polysaccharides presented different behaviors in terms of glass transition temperature, water vapor permeability and elongation-at-break that have been related with the particularities of their structure: while for the galactomannan the specific sorption sites for water are the O–H groups, for chitosan those are O–H and/or NH2 groups. The present work provides insight regarding the physicochemical properties of polysaccharide-based films and established relationships with polymers’ structure, showing that the two polysaccharides studied here have adequate properties to be used as packaging materials for specific food applications. |
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Effect of glycerol and corn oil on physicochemical properties of polysaccharide films : a comparative studyPolysaccharideChitosanGalactomannanEdible filmsPhysicochemical propertiesScience & TechnologyThe aim of this work was to evaluate the influence of glycerol and corn oil on physicochemical properties of polysaccharide-based films. The polysaccharides used were galactomannan from Gleditsia triacanthos and chitosan. Fourier-transform infrared spectroscopy, differential scanning calorimetry and thermogravimetric analysis were performed, together with determinations of moisture content, solubility, water vapor permeability and mechanical properties. Structure–properties relationships were established, relating the two polysaccharides’ structures with the way they interact with water, other film’s constituents (glycerol and oil) and the resulting properties. The presence of glycerol and corn oil originated a more hydrophilic structure and a decreased affinity of the film matrix to water, respectively, in both polysaccharides. However, the two polysaccharides presented different behaviors in terms of glass transition temperature, water vapor permeability and elongation-at-break that have been related with the particularities of their structure: while for the galactomannan the specific sorption sites for water are the O–H groups, for chitosan those are O–H and/or NH2 groups. The present work provides insight regarding the physicochemical properties of polysaccharide-based films and established relationships with polymers’ structure, showing that the two polysaccharides studied here have adequate properties to be used as packaging materials for specific food applications.Miguel A. Cerqueira gratefully acknowledge his fellowship (SFRH/BPD/72753/2010) to the Fundacao para a Ciencia e Tecnologia (FCT, Portugal), and Bartolomeu W. Sousa was recipient of a fellowship from the Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES, Brazil).Elsevier B.V.Universidade do MinhoCerqueira, M. A.Souza, B. W. S.Teixeira, J. A.Vicente, A. A.20122012-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/22494eng0268-005X10.1016/j.foodhyd.2011.07.007info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:16:41Zoai:repositorium.sdum.uminho.pt:1822/22494Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:09:17.725496Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Effect of glycerol and corn oil on physicochemical properties of polysaccharide films : a comparative study |
title |
Effect of glycerol and corn oil on physicochemical properties of polysaccharide films : a comparative study |
spellingShingle |
Effect of glycerol and corn oil on physicochemical properties of polysaccharide films : a comparative study Cerqueira, M. A. Polysaccharide Chitosan Galactomannan Edible films Physicochemical properties Science & Technology |
title_short |
Effect of glycerol and corn oil on physicochemical properties of polysaccharide films : a comparative study |
title_full |
Effect of glycerol and corn oil on physicochemical properties of polysaccharide films : a comparative study |
title_fullStr |
Effect of glycerol and corn oil on physicochemical properties of polysaccharide films : a comparative study |
title_full_unstemmed |
Effect of glycerol and corn oil on physicochemical properties of polysaccharide films : a comparative study |
title_sort |
Effect of glycerol and corn oil on physicochemical properties of polysaccharide films : a comparative study |
author |
Cerqueira, M. A. |
author_facet |
Cerqueira, M. A. Souza, B. W. S. Teixeira, J. A. Vicente, A. A. |
author_role |
author |
author2 |
Souza, B. W. S. Teixeira, J. A. Vicente, A. A. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Cerqueira, M. A. Souza, B. W. S. Teixeira, J. A. Vicente, A. A. |
dc.subject.por.fl_str_mv |
Polysaccharide Chitosan Galactomannan Edible films Physicochemical properties Science & Technology |
topic |
Polysaccharide Chitosan Galactomannan Edible films Physicochemical properties Science & Technology |
description |
The aim of this work was to evaluate the influence of glycerol and corn oil on physicochemical properties of polysaccharide-based films. The polysaccharides used were galactomannan from Gleditsia triacanthos and chitosan. Fourier-transform infrared spectroscopy, differential scanning calorimetry and thermogravimetric analysis were performed, together with determinations of moisture content, solubility, water vapor permeability and mechanical properties. Structure–properties relationships were established, relating the two polysaccharides’ structures with the way they interact with water, other film’s constituents (glycerol and oil) and the resulting properties. The presence of glycerol and corn oil originated a more hydrophilic structure and a decreased affinity of the film matrix to water, respectively, in both polysaccharides. However, the two polysaccharides presented different behaviors in terms of glass transition temperature, water vapor permeability and elongation-at-break that have been related with the particularities of their structure: while for the galactomannan the specific sorption sites for water are the O–H groups, for chitosan those are O–H and/or NH2 groups. The present work provides insight regarding the physicochemical properties of polysaccharide-based films and established relationships with polymers’ structure, showing that the two polysaccharides studied here have adequate properties to be used as packaging materials for specific food applications. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012 2012-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/22494 |
url |
http://hdl.handle.net/1822/22494 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0268-005X 10.1016/j.foodhyd.2011.07.007 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier B.V. |
publisher.none.fl_str_mv |
Elsevier B.V. |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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