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This work is licensed under a Creative Commons Attribution 4.0 International License.
Structural Properties of Gelatin-Chitosan Composite Film Modified by Polyol
Corresponding Author(s) : Ke-Yong Tang
Asian Journal of Chemistry,
Vol. 27 No. 4 (2015): Vol 27 Issue 4
Abstract
The gelatin-chitosan composite films modified by different polyol including glycerol, sorbitol and polyethylene glycol 400 (PEG 400) were prepared using casting molding. The effects of polyol on the moisture sorption, water vapor permeability, tensile properties and transparency of the gelatin-chitosan composite films were investigated. The sorption isothermal data of the films were fitted by Guggenheim-Anderson-de Boer (GAB) model. The cross-sectional morphology of the composite films was investigated by scanning electron microscopy. The results indicated that the monolayer sorption value and tensile strength of the film decreased by the introduction of polyol, while the water vapor permeability and elongation at break increased. Glycerol and sorbitol exerted negligible effect on the transparency of the films. However, the transparency of the films plasticized with PEG 400 decreased with the ratio of PEG 400 increasing. Glycerol was a more effective plasticizer for gelatin-chitosan composite films.
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- M.A. Cerqueira, B.W.S. Souza, J.A. Teixeira and A.A. Vicente, Food Hydrocoll., 27, 175 (2012); doi:10.1016/j.foodhyd.2011.07.007.
- S.M. Martelli, G.R.P. Moore and J.B. Laurindo, J. Polym. Environ., 14, 215 (2006); doi:10.1007/s10924-006-0017-4.
- J. Sahari, S.M. Sapuan, E.S. Zainudin and M.A. Maleque, Asian J. Chem., 26, 955 (2014); doi:10.14233/ajchem.2014.15652.
- P.C. Srinivasa, M.N. Ramesh and R.N. Tharanathan, Food Hydrocoll., 21, 1113 (2007); doi:10.1016/j.foodhyd.2006.08.005.
- G.-Q. Zhu, F.-G. Wang, K.-J. Xu, Q.-C. Gao and Y.-Y. Liu, Asian J. Chem., 26, 33 (2014); doi:10.14233/ajchem.2014.15263.
- M.N.V. Ravi Kumar, React. Funct. Polym., 46, 1 (2000); doi:10.1016/S1381-5148(00)00038-9.
- P. Veiga-Santos, L.M. Oliveira, M.P. Cereda and A.R.P. Scamparini, Food Chem., 103, 255 (2007); doi:10.1016/j.foodchem.2006.07.048.
- M.G.A. Vieira, M.A. da Silva, L.O. dos Santos and M.M. Beppu, Eur. Polym. J., 47, 254 (2011); doi:10.1016/j.eurpolymj.2010.12.011.
- Z. Gong, Y. Li and D. Zhu, Food Ind. Sci. Technol., 29, 231 (2008).
- I.S. Arvanitoyannis, A. Nakayama and S. Aiba, Carbohydr. Polym., 37, 371 (1998); doi:10.1016/S0144-8617(98)00083-6.
- S. Mali, L.S. Sakanaka, F. Yamashita and M.V.E. Grossmann, Carbohydr. Polym., 60, 283 (2005); doi:10.1016/j.carbpol.2005.01.003.
- A.H. Al-Muhtaseb, W.A.M. McMinn and T.R.A. Magee, J. Food Eng., 62, 135 (2004); doi:10.1016/S0260-8774(03)00202-4.
- J.I. Enrione, S.E. Hill and J.R. Mitchell, J. Agric. Food Chem., 55, 2956 (2007); doi:10.1021/jf062186c.
- P. Myllärinen, R. Partanen, J. Seppälä and P. Forssell, Carbohydr. Polym., 50, 355 (2002); doi:10.1016/S0144-8617(02)00042-5.
- S. Gaudin, D. Lourdin, D. Le Botlan, J.L. Ilari and P. Colonna, J. Cereal Sci., 29, 273 (1999); doi:10.1006/jcrs.1999.0236.
- S. Tunc and O. Duman, J. Food Eng., 81, 133 (2007); doi:10.1016/j.jfoodeng.2006.10.015.
- M.S. Hoque, S. Benjakul and T. Prodpran, Food Hydrocoll., 25, 82 (2011); doi:10.1016/j.foodhyd.2010.05.008.
- S. Rivero, M.A. García and A. Pinotti, Innov. Food Sci. Emerg. Technol., 11, 369 (2010); doi:10.1016/j.ifset.2009.07.005.
- W. Thakhiew, S. Devahastin and S. Soponronnarit, J. Food Eng., 99, 216 (2010); doi:10.1016/j.jfoodeng.2010.02.025.
- B. Cuq, N. Gontard, J.-L. Cuq and S. Guilbert, J. Agric. Food Chem., 45, 622 (1997); doi:10.1021/jf960352i.
- M. Ghasemlou, F. Khodaiyan and A. Oromiehie, Carbohydr. Polym., 84, 477 (2011); doi:10.1016/j.carbpol.2010.12.010.
- N. Cao, X. Yang and Y. Fu, Food Hydrocoll., 23, 729 (2009); doi:10.1016/j.foodhyd.2008.07.017.
- D. Kowalczyk and B. Baraniak, J. Food Eng., 105, 295 (2011); doi:10.1016/j.jfoodeng.2011.02.037.
- M.E. Gounga, S. Xu and Z. Wang, J. Food Eng., 83, 521 (2007); doi:10.1016/j.jfoodeng.2007.04.008.
- Y. Fang, M.A. Tung, I.J. Britt, S. Yada and D.G. Dalgleish, J. Food Sci., 67, 188 (2002); doi:10.1111/j.1365-2621.2002.tb11381.x.
References
M.A. Cerqueira, B.W.S. Souza, J.A. Teixeira and A.A. Vicente, Food Hydrocoll., 27, 175 (2012); doi:10.1016/j.foodhyd.2011.07.007.
S.M. Martelli, G.R.P. Moore and J.B. Laurindo, J. Polym. Environ., 14, 215 (2006); doi:10.1007/s10924-006-0017-4.
J. Sahari, S.M. Sapuan, E.S. Zainudin and M.A. Maleque, Asian J. Chem., 26, 955 (2014); doi:10.14233/ajchem.2014.15652.
P.C. Srinivasa, M.N. Ramesh and R.N. Tharanathan, Food Hydrocoll., 21, 1113 (2007); doi:10.1016/j.foodhyd.2006.08.005.
G.-Q. Zhu, F.-G. Wang, K.-J. Xu, Q.-C. Gao and Y.-Y. Liu, Asian J. Chem., 26, 33 (2014); doi:10.14233/ajchem.2014.15263.
M.N.V. Ravi Kumar, React. Funct. Polym., 46, 1 (2000); doi:10.1016/S1381-5148(00)00038-9.
P. Veiga-Santos, L.M. Oliveira, M.P. Cereda and A.R.P. Scamparini, Food Chem., 103, 255 (2007); doi:10.1016/j.foodchem.2006.07.048.
M.G.A. Vieira, M.A. da Silva, L.O. dos Santos and M.M. Beppu, Eur. Polym. J., 47, 254 (2011); doi:10.1016/j.eurpolymj.2010.12.011.
Z. Gong, Y. Li and D. Zhu, Food Ind. Sci. Technol., 29, 231 (2008).
I.S. Arvanitoyannis, A. Nakayama and S. Aiba, Carbohydr. Polym., 37, 371 (1998); doi:10.1016/S0144-8617(98)00083-6.
S. Mali, L.S. Sakanaka, F. Yamashita and M.V.E. Grossmann, Carbohydr. Polym., 60, 283 (2005); doi:10.1016/j.carbpol.2005.01.003.
A.H. Al-Muhtaseb, W.A.M. McMinn and T.R.A. Magee, J. Food Eng., 62, 135 (2004); doi:10.1016/S0260-8774(03)00202-4.
J.I. Enrione, S.E. Hill and J.R. Mitchell, J. Agric. Food Chem., 55, 2956 (2007); doi:10.1021/jf062186c.
P. Myllärinen, R. Partanen, J. Seppälä and P. Forssell, Carbohydr. Polym., 50, 355 (2002); doi:10.1016/S0144-8617(02)00042-5.
S. Gaudin, D. Lourdin, D. Le Botlan, J.L. Ilari and P. Colonna, J. Cereal Sci., 29, 273 (1999); doi:10.1006/jcrs.1999.0236.
S. Tunc and O. Duman, J. Food Eng., 81, 133 (2007); doi:10.1016/j.jfoodeng.2006.10.015.
M.S. Hoque, S. Benjakul and T. Prodpran, Food Hydrocoll., 25, 82 (2011); doi:10.1016/j.foodhyd.2010.05.008.
S. Rivero, M.A. García and A. Pinotti, Innov. Food Sci. Emerg. Technol., 11, 369 (2010); doi:10.1016/j.ifset.2009.07.005.
W. Thakhiew, S. Devahastin and S. Soponronnarit, J. Food Eng., 99, 216 (2010); doi:10.1016/j.jfoodeng.2010.02.025.
B. Cuq, N. Gontard, J.-L. Cuq and S. Guilbert, J. Agric. Food Chem., 45, 622 (1997); doi:10.1021/jf960352i.
M. Ghasemlou, F. Khodaiyan and A. Oromiehie, Carbohydr. Polym., 84, 477 (2011); doi:10.1016/j.carbpol.2010.12.010.
N. Cao, X. Yang and Y. Fu, Food Hydrocoll., 23, 729 (2009); doi:10.1016/j.foodhyd.2008.07.017.
D. Kowalczyk and B. Baraniak, J. Food Eng., 105, 295 (2011); doi:10.1016/j.jfoodeng.2011.02.037.
M.E. Gounga, S. Xu and Z. Wang, J. Food Eng., 83, 521 (2007); doi:10.1016/j.jfoodeng.2007.04.008.
Y. Fang, M.A. Tung, I.J. Britt, S. Yada and D.G. Dalgleish, J. Food Sci., 67, 188 (2002); doi:10.1111/j.1365-2621.2002.tb11381.x.