TY - JOUR
T1 - Preparation and characterization of blended edible films manufactured using gelatin, tragacanth gum and, Persian gum
AU - Khodaei, Diako
AU - Oltrogge, Kristina
AU - Hamidi-Esfahani, Zohreh
N1 - Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2020/1
Y1 - 2020/1
N2 - Composite films were produced of gelatin (G), tragacanth gum (TG) and Persian gum (PG) by using a simplex centroid design and some of their physical and mechanical properties were evaluated. The interactions between ingredients showed quadratic effects on Thickness, MC, swelling, WVTR, YM, TS, and EB while it was special cubic for WVP. The results showed that the presence of TG in blended films reduced the thickness and WVP of the films while the swelling and MC increased. Tensile strength and elongation at break of blended films significantly improved by the addition of G and the highest elongation at break observed for PG containing films. G and PG films exhibited a more homogenous structure but the presence of TG increased the irregularity of films. It can be concluded that novel edible films with new physical properties can be produced from blends of G, TG and PG and the most desirable composite film in term of physical and mechanical characteristics can be produced from the combination of G:TG:PG = 0.57:0.30:0.13.
AB - Composite films were produced of gelatin (G), tragacanth gum (TG) and Persian gum (PG) by using a simplex centroid design and some of their physical and mechanical properties were evaluated. The interactions between ingredients showed quadratic effects on Thickness, MC, swelling, WVTR, YM, TS, and EB while it was special cubic for WVP. The results showed that the presence of TG in blended films reduced the thickness and WVP of the films while the swelling and MC increased. Tensile strength and elongation at break of blended films significantly improved by the addition of G and the highest elongation at break observed for PG containing films. G and PG films exhibited a more homogenous structure but the presence of TG increased the irregularity of films. It can be concluded that novel edible films with new physical properties can be produced from blends of G, TG and PG and the most desirable composite film in term of physical and mechanical characteristics can be produced from the combination of G:TG:PG = 0.57:0.30:0.13.
KW - Composite films
KW - Edible films
KW - Gelatin
KW - Persian gum
KW - Tragacanth gum
UR - http://www.scopus.com/inward/record.url?scp=85072761661&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2019.108617
DO - 10.1016/j.lwt.2019.108617
M3 - Article
AN - SCOPUS:85072761661
SN - 0023-6438
VL - 117
JO - LWT
JF - LWT
M1 - 108617
ER -