Mechanical and water vapor permeability properties of biodegradables films based on methylcellulose, glucomannan, pectin and gelatin;Propriedades mecânicas e de permeabilidade ao vapor de água de filmes biodegradáveis à base de metilcelulose, glucomanana, pectina e gelatina

Ciencia e Tecnologia de Alimentos

Volumn 31, Issue 3, 2011, Pages 739-746

  Chambi, Hulda Noemi Mamani ^a   Grosso, Carlos Raimundo Ferreira ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Biodegradable materials; Films; Polysaccharides; Proteins

Indexed keywords

EID: 80055000569     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612011000300029     Document Type: Article

References (48)

1. AMERICAN SOCIETY FOR TESTING AND MATERIALS - ASTM. Standard test method for water vapor transmission of materials E96-95. In: STORER, R. A. (Ed.). Annuals Book of ASTM Standards. Philadelphia: American Society for Testing and Materials, 1995. p. 697-704.
2. AMERICAN SOCIETY FOR TESTING AND MATERIALS - ASTM. Standard test method for tensile properties of thin plastic sheeting D882-98. In: STORER, R. A. (Ed.). Annuals Book of ASTM Standards. Philadelphia: ASTM, 1998. p. 163-171.
3. ARVANITOYANNIS, I.; NAKAYAMA, A.; AIBA, S-I. Edible films made from hydroxypropyl starch and gelatin and plasticized by polyols and water. Carbohydrate Polymers, v. 36, n. 2, p. 105-119, 1998. http://dx.doi.org/10.1016/S0144-8617(98)00017-4
4. ASSOCIATION OF OFFICIAL ANALYTICAL CHEMIST - AOAC. Association of Official Analytical Chemist Official Methods of Analysis. 16th ed. Washington: AOAC, 1997.
5. BERTAN, L. C. et al. Effect of fatty acids and "Brazilian elemi" on composite films based on gelatin. Food Hydrocolloids, v. 19, n. 1, p. 73-82, 2005. http://dx.doi.org/10.1016/j.foodhyd.2004.04.017
6. CAO, N.; YANG, X.; FU, Y. Effects of various plasticizers on mechanical and water vapor barrier properties of gelatin films. Food Hydrocolloids, v. 23, n. 3, p. 729-735, 2009. http://dx.doi.org/10.1016/j.foodhyd.2008.07.017
7. CARPITA, N.; Mccann, M. The Cell Wall. In: BUCHANAN, B. B.; GRUÍSSEM, W. W.; JONES, R. L. (Eds.). Biochemistry and Molecular Biology of Plants. Rockville: American Society of Plant Physiologists, 2000. cap. 2, p. 52-108.
8. CARVALHO, R. A.; GROSSO, C. R. F. Characterization of gelatin-based films modified with transglutaminase, glyoxal and formaldehyde. Food Hydrocolloids, v.18, n. 5, p. 717-726, 2004. http://dx.doi.org/10.1016/j.foodhyd.2003.10.005
9. CHAMBI, H.; GROSSO, C. Edible films produced with gelatin and casein cross-linked with transglutaminase. Food Research International, v. 39, n. 4, p. 458-466, 2006.
10. CHANLIAUD, E. et al. Mechanical properties of primary plant cell wall analogues. Planta, v. 215, n. 6, p. 989-996, 2002. http://dx.doi.org/10.1007/s00425-002-0783-8
11. CHEN, H. Functional properties and applications of edible films made of milk proteins. Journal of Dairy Science, v. 78, n. 11, p. 2563-2583, 1995. http://dx.doi.org/10.3168/jds.S0022-0302(95)76885-0
12. CHENG, L. H. et al. Modification of microstructural and physical properties of konjac glucomannan-based films by alkali and sodium carboxymethylcellulose. Food Research International, n. 9, v. 35, p. 829-836, 2002. http://dx.doi.org/10.1016/S0963-9969(02)00086-8
13. Cieśla, K.; Salmieri, s.; Lacroix, M. γ-Irradiation influence on the structure and properties of calcium caseinate-whey protein isolate based films. Part 2. Influence of polysaccharide addition and radiation treatment on the structure and functional properties of the films. Journal of Agricultural and Food Chemistry, v. 54, n. 23, p. 8899-8908, 2006. http://dx.doi.org/10.1021/jf060981k
14. DEBEAUFORT, F.; VOILLEY, A. Methylcellulose-based edible films and coatings: 2. Mechanical and thermal properties as a function of plasticizer content. Journal of Agricultural and Food Chemistry, v. 45, n. 3, p. 685-689, 1997. http://dx.doi.org/10.1021/jf9606621
15. DJAGNY, K. B.; WANG, Z.; XU, S. Gelatin: a valuable protein for food and pharmaceutical industries: Review. Critical Reviews in Food Science and Nutrition, v. 41, n. 6, p. 481-492, 2001. http://dx.doi.org/10.1080/20014091091904
16. DONHOWE, I. G.; FENNEMA, O. The effect of solution composition and drying temperature on crystallinity, permeability and mechanical properties of methylcellulose films. Journal of Food Processing and Preservation, v. 17, n. 4, p. 231-246, 1993. http://dx.doi.org/10.1111/j.1745-4549.1993.tb00728.x
17. ERDOHAN, Z. Ö.; TURHAN, K. N. Barrier and mechanical properties of methylcellulose-whey protein films. Packaging Technology and Science, v. 18, n. 6, p. 295-302, 2005. http://dx.doi.org/10.1002/pts.700
18. GENNADIOS, A. et al. Edible coating and films based on proteins. In: KROCHTA, J. M.; BALDWIN, E. A.; NISPEROS-CARRIEDO, M. O. (Eds.). Edible Coatings and Films to Improve Food Quality. Lancaster: Technomic Publishing Company, 1994. cap. 9, p. 210-278.
19. Hernández-Muñoz, P.; VILLALOBOS, R.; CHIRALT, A. Effect of cross-linking using aldehydes on properties of glutenin-rich films. Food Hydrocolloids, v. 18, n. 3, p. 403-411, 2004. http://dx.doi.org/10.1016/S0268-005X(03)00128-0
20. JIA, D.; FANG, Y.; YAO, K. Water vapor barrier and mechanical properties of konjac glucomannan-chitosan-soy protein isolate edible films. Food And Bioproducts Processing, v. 87, n. 1, p. 7-10, 2009. http://dx.doi.org/10.1016/j.fbp.2008.06.002
21. JUNQUEIRA, L. C. U. Biología Celular e Molecular. Río de Janeiro: Guanabara Koogan, 1997. 299 p.
22. KERSTIENS, G. Signalling across the divide: a wider perspective of cuticular structure-function relationships. Trends in Plant Science, v. 1, n. 4, p. 125-129, 1996. http://dx.doi.org/10.1016/S1360-1385(96)90007-2
23. KOELSCH, C. Edible water vapor barriers: properties and promise. Trends in Food Science and Technology, v. 5, n. 3, p. 76-81, 1994. http://dx.doi.org/10.1016/0924-2244(94)90241-0
24. KOHYAMA, K. et al. Dielectric, viscoelastic and broad-line NMR study of konjac glucomannan films. Carbohydrate Polymers, v. 17, n. 1, p. 59-63, 1992. http://dx.doi.org/10.1016/0144-8617(92)90023-J
25. KROCHTA, J. M.; DE Mulder-Johnston, C. Edible and biodegradable polymer films: challenges and opportunities. Food Technology, v. 51, n. 2, p. 61-64, 1997.
26. LI, B. et al. Preparation and performance evaluation of glucomannan-chitosan-nisin ternary antimicrobial blend film. Carbohydrate Polymers, v. 65, n. 4, p. 488-494, 2006. http://dx.doi.org/10.1016/j.carbpol.2006.02.006
27. LIU, L. et al. Composite films from pectin and fish skin gelatin or soybean flour protein. Journal of Agricultural and Food Chemistry, v. 55, n. 6, p. 2349-2355, 2007. http://dx.doi.org/10.1021/jf062612u
28. MAEDA, H. et al. Biodegradable Vegetable Film. Fuji Oil Co. Ltd., 1999. Patent Number US6004616.
29. MAFTOONAZAD, N.; RAMASWAMY, H. S.; MARCOTTE, M. Evaluation of factors affecting barrier, mechanical and optical properties of pectin-based films using response surface methodology. Journal of Food Process Engineering, v. 30, n. 5, p. 539-563, 2007. http://dx.doi.org/10.1111/j.1745-4530.2007.00123.x
30. MAY, C. D. Pectins. In: IMESON, A. (Ed.). Thickening and Gelling Agents for Food. London: Blackie Academic & Professional, 1997. cap. 11, p. 230-261.
31. PARRIS, N. et al. Composition factors affecting the water vapor permeability and tensile properties of hydrophilic films. Journal of Agricultural and Food Chemistry, v. 43, n. 6, p. 1432-1435, 1995. http://dx.doi.org/10.1021/jf00054a004
32. PÉROVAL, C. et al. Edible Arabinoxylan-Based Films. Effects of lipids type on water vapor permeability, film structure, and other physical characteristics. Journal of Agricultural and Food Chemistry, v. 50, n. 14, p. 3977-3983, 2002.
33. PHAN THE, D. et al. Arabinoxylan-Lipids-Based edible films and coatings. 2. Influence of sucroester nature on the emulsion structure and film properties. Journal of Agricultural and Food Chemistry, v. 50, n. 2, p. 266-272, 2002.
34. PHAN THE, D. et al. Biopolymer interactions affect the functional properties of edible films based on agar, cassava starch and arabinoxylan blends. Journal of Food Engineering, v. 90, n. 4, p. 548-558, 2009.
35. POPPE, J. Gelatin. In: IMESON, A. (Ed.). Thickening and Gelling agents for Food. 2th ed. London: Blackie Academic and Professional, 1997. cap. 7, p. 144-179.
36. PRANOTO, Y.; LEE, C. M.; PARK, H. J. Characterizations of fish gelatin films added with gellan and k-carrageenan. Food Science and Technology, v. 40, n. 5, p. 766-774, 2007.
37. TAIZ, L.; ZEIGER, E. Plant Physiology. Sunderland: Sinawer Associates, Inc., 2002. 690 p.
38. Tanada-Palmu, P. S.; GROSSO, C. R. F. Wheat gluten composite and bilayer edible films: Effect of lipid addition. Research Advances in Agricultural and Food Chemistry, v. 3, p. 53-60, 2002.
39. TONG, Q.; XIAO, Q.; LIM, L. Preparation and properties of pullulan-alginate-carboxymethylcellulose blend films. Food Research International, v. 41, n. 10, p. 1007-1014, 2008. http://dx.doi.org/10.1016/j.foodres.2008.08.005
40. TURHAN, K. N.; ŞAHBAZ, F. Water vapor permeability, tensile properties and solubility of methylcellulose-based edible films. Journal of Food Engineering, v. 61, n. 3, p. 459-466, 2004.
41. VORAGEN, A. G. J. et al. Pectins. In: STEPHEN, A. M. (Ed.). Food Polysaccharides and their Applications. New York: Marcel Dekker Inc., 1995. cap. 10, p. 287-339.
42. WANG, B. et al. Structure and properties of collagen-konjac glucomannan-sodium alginate blend films. Journal of Applied Polymer Science, v. 106, n. 1, p. 327-332, 2007. http://dx.doi.org/10.1002/app.26670
43. XIAO, C. et al. Preparation and characterization of konjac glucomannan and sodium carboxymethylcellulose blend films. Journal of Applied Polymer Science, v. 80, n. 1, p. 26-31, 2001a.
44. XIAO, C. et al. Characterization of konjac glucomannan-gelatin blend films. Journal of Applied Polymer Science, v. 79, n. 9, p. 1596-1602, 2001b. http://dx.doi.org/10.1002/1097-4628(20010404)80:1%3C26::AID-APP1070%3E3.0.CO;2-B
45. YE, X. et al. Condensed state structure and biocompatibility of the konjac glucomannan/chitosan blend films. Carbohydrate Polymers, v. 64, n. 4, p. 532-538, 2006. http://dx.doi.org/10.1016/j.carbpol.2005.11.005
46. YOO, M-H.; LEE, H-G.; LIM, S-T. Physical properties of the films prepared with glucomannan extracted from Amorphophallus konjac. Korean Journal of Food Science and Technology, v. 29, n. 2, p. 255-260, 1997.
47. ZECHER, D.; GERRISH, T. Cellulose derivatives. In: IMESON, A. (Ed.). Thickening and Gelling Agents for Food. London: Blackie Academic & Professional, 1997. cap. 4, p. 60-85.
48. ZHONG, Q-P.; XIA, W-S. Physicochemical properties of edible and preservative films from chitosan/cassava starch/gelatin blend plasticized with glycerol. Food Technology and Biotechnology, v. 46, p. 262-269, 2008.