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TitleSynergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof
Author(s)Martins, Joana
Cerqueira, M. A.
Bourbon, A. I.
Pinheiro, A. C.
Souza, B. W. S.
Vicente, A. A.
KeywordsFood packaging
Edible films
Synergistic interactions
Issue date2012
PublisherElsevier B.V.
JournalFood Hydrocolloids
Abstract(s)The development of mixed systems, formed by locustbeangum (LBG), and κ-carrageenan (κ-car) can offer new interesting applications such as the development of ediblefilms with particular properties. κ-car/LBG blend films with different ratios were developed, and their effects on films’ physical properties were assessed. Thermogravimetric analysis (TGA), X-ray diffraction (XRD) patterns, dynamic mechanical analysis (DMA) and Fourier-transform infrared (FTIR) spectroscopy techniques were used to highlight the interactions between the two polysaccharides. The addition of κ-car to LBG improved the barrier properties of the films leading to a decrease of water vapor permeability (WVP). Improved values of elongation-at-break (EB) were registered when the ratio of κ-car/LBG was 80/20 or 40/60 (% w/w). Moreover, the κ-car/LBG blend films enhance the tensile strength (TS) compared to κ-car and LBG films. FTIR results suggested that hydrogen bonds interactions between κ-car and LBG have a great influence in films’ properties e.g. moisture content, WVP. Therefore, different κ-car/LBG ratios can be used to tailor ediblefilms with enhanced barrier and mechanical properties.
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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