EFFECTS OF ADDITION OF PLASTICIZERS ON MECHANICAL AND PHYSICOCHEMICAL PROPERTIES OF EDIBLE METHYLCELLULOSE FILMS

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DARAEI F.; BADEI F.; MIZANI A.; GERAMI ABAS

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Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2009 | Volume:4 | Issue:3 (14) Page(s): 47-54

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Title

EFFECTS OF ADDITION OF PLASTICIZERS ON MECHANICAL AND PHYSICOCHEMICAL PROPERTIES OF EDIBLE METHYLCELLULOSE FILMS

Author(s)

DARAEI F. | BADEI F. | MIZANI A. | GERAMI ABAS | Issue Writer Certificate

Keywords

EDIBLE FILMQ3

METHY1CELLULOSEQ3

TENSILE STRENGTHQ4

PLASTICIZERQ4

WATER VAPOUR TRANSMISSION RATEQ4

Abstract

Background and objectives: Edible coatings are thin layers of edible biopolymers applied on the surface of foods as protective coatings. There has been a great interest in production of EDIBLE FILMs and coatings from biopolymers in recent years. The most widely used edible and biodegradable films are cellulose derivatives. The objective of this research was to investigate the effects of adding 4 plastisizers, namely, glycerol (Gly), polyethylene glycol400 (PEG400), palmitic acid (PA) and GLY+PA, on some mechanical and physicochemical properties of edible METHY1CELLULOSE (MC) films.Materials and methods: EDIBLE FILMs were prepared from METHY1CELLULOSE (MC) and plasticized with Gly, PEG400, PA or GLY+PA. Then the water vapor transmission rates (WVTR), TENSILE STRENGTH (TS), percent elongation (E), and percent soluble matter (SM) of the plasticized films were measured. Results: TENSILE STRENGTH of the plasticized MC films was significantly lower than that of the pure MC films (p<0.05), while percent elongation of MC films containing Gly or PEG400 was significantly higher than that of the pure MC films and films containing PA (p<0.05). WVTR and percent SM of the films plasticized with PA roPA + GLY were significantly lower than those of the pure MC films and the films containing Gly or PEG (p <0.05). Conclusion: The results of the present study indicate that pure MC films were very brittle. PLASTICIZERs with low molecular weights (Gly) were most effective with regard to decreasing TS and increasing percent elongation of the MC films. On the other hand, PLASTICIZERs with higher molecular weights (PA) produced the greatest effect as regards decreasing WVTR of the MC films. PA + GLY is more suitable for applications that require a lower permeability to water vapor, such as coatings on the surface of fruits.

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APA: Copy

DARAEI, F., BADEI, F., MIZANI, A., & GERAMI, ABAS. (2009). EFFECTS OF ADDITION OF PLASTICIZERS ON MECHANICAL AND PHYSICOCHEMICAL PROPERTIES OF EDIBLE METHYLCELLULOSE FILMS. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 4(3 (14)), 47-54. SID. https://sid.ir/paper/121466/en

Vancouver: Copy

DARAEI F., BADEI F., MIZANI A., GERAMI ABAS. EFFECTS OF ADDITION OF PLASTICIZERS ON MECHANICAL AND PHYSICOCHEMICAL PROPERTIES OF EDIBLE METHYLCELLULOSE FILMS. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2009;4(3 (14)):47-54. Available from: https://sid.ir/paper/121466/en

IEEE: Copy

F. DARAEI, F. BADEI, A. MIZANI, and ABAS GERAMI, “EFFECTS OF ADDITION OF PLASTICIZERS ON MECHANICAL AND PHYSICOCHEMICAL PROPERTIES OF EDIBLE METHYLCELLULOSE FILMS,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 4, no. 3 (14), pp. 47–54, 2009, [Online]. Available: https://sid.ir/paper/121466/en

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