Thermodynamic study of water sorption and water barrier properties of nanocomposite films based on brea gum

Applied Clay Science

Volumn 108, Issue , 2015, Pages 144-148

  Slavutsky, Aníbal M ^a   Bertuzzi, María A ^a  

^a UNIVERSIDAD NACIONAL DE SALTA   (Argentina)

Author keywords

BG Mt film; Permeability; Sorption isotherms; Thermodynamic parameters

Indexed keywords

ADSORPTION; ADSORPTION ISOTHERMS; HYDROPHILICITY; MECHANICAL PERMEABILITY; MOLECULES; NANOCOMPOSITE FILMS; NANOCOMPOSITES; NANOPARTICLES; POLYMERS; THERMODYNAMICS; WATER VAPOR;

ISOSTERIC HEAT OF ADSORPTION; MONTMORILLONITES (MT); PHENOMENOLOGICAL ANALYSIS; SORPTION ISOTHERMS; THERMODYNAMIC PARAMETER; THERMODYNAMIC STUDIES; WATER BARRIER PROPERTIES; WATER VAPOUR PERMEABILITY;

COMPOSITE FILMS;

EID: 84939979160     PISSN: 01691317     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.clay.2015.02.011     Document Type: Article

References (19)

1. Al-Muhtaseb A.H., McMinn W.A.M., Magee T.R.A. Moisture sorption isotherm characteristics of food products: a review. Food Bioprod. Process. 2002, 80(C2):118-128.
2. Al-Muhtaseb A.H., McMinn W.A.M., Magee T.R.A. Water sorption isotherms of starch powders. Part 2. Thermodynamic characteristics. J. Food Eng. 2004, 62:135-142.
3. ASTM Standards American society for testing and materials. Standard Test Methods for Water Vapour Transmission of Materials 2010, E96, (Philadelphia).
4. Bertuzzi M.A., Slavutsky A.M. Formulation and characterization of film based on gum. J. Food Sci. Eng. 2013, 3:113-122.
5. Bertuzzi M.A., Armada M., Gottifredi J.C. Thermodynamic analysis of water vapour sorption of edible starch based films. Food Sci. Technol. Int. 2003, 9(2):115-121.
6. Bertuzzi M.A., Slavutsky A.M., Armada M. Physicochemical characterisation of the hydrocolloid from Brea tree (Cercidium praecox). Int. J. Food Sci. Technol. 2012, 47(4):768-775.
7. Cerezo A.S., Stacey M., Webber J.M. Some structural studies of brea gum (an exudate from Cercidium australe Jonhst.). Carbohydr. Res. 1969, 9(4):505-517.
8. Fasina O., Ajibola O., Tyler R. Thermodynamics of moisture sorption in winged bean seed and gari. J. Food Process Eng. 1999, 22:405-418.
9. Gabas A.L., Menegalli F.C., Telis-Romero J. Water sorption enthalpy-entropy compensation based on isotherms of plum skin and pulp. J. Food Sci. 2000, 65(4):680-684.
10. Gennadios A., Weller C.L., Gooding C.H. Measurement errors in water vapor permeability of highly permeable, hydrophilic edible films. J. Food Eng. 1994, 21(4):395-409.
11. Iglesias H.A., Chirife J. Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components 1982, Academic Press, New York.
12. Madamba P.S., Driscoll R.H., Buckle K.A. Enthalpy-entropy compensation models for sorption and browning of garlic. J. Food Eng. 1996, 28(2):109-119.
13. Mirhosseini H., Amid B.T. A review study on chemical composition and molecular structure of newly plant gum exudates and seed gums. Food Res. Int. 2012, 46(1):387-398.
14. Slavutsky A.M., Bertuzzi M.A. A phenomenological and thermodynamic study of the water permeation process in corn starch/MMT films. Carbohydr. Polym. 2012, 90(1):551-557.
15. Slavutsky A.M., Bertuzzi M.A., Armada M., García M.G., Ochoa N.A. Preparation and characterization of montmorillonite/brea gum nanocomposites films. Food Hydrocoll. 2014, 35:270-278.
16. Spiess W.E.L., Wolf W.F. The results of the COST 90 project on water activity. Physical Properties of Foods 1983, Appl. Sci. Publishers, London.
17. Sundaram J., Durance T.D. Water sorption and physical properties of locust bean gum-pectin-starch composite gel dried using different drying methods. Food Hydrocoll. 2008, 22(7):1352-1361.
18. Von Müller A.R., López C.B., Eynard B., Aldo R., Guzmán C.A. Sub-chronic toxicological evaluation of brea gum (Parkinsonia preacox) as a food additive in BALB/c mice. Drug Chem. Toxicol. 2009, 32(4):307-311.
19. Xiao Q., Tong Q. Thermodynamic properties of moisture sorption in pullulan-sodium alginate based edible films. Food Res. Int. 2013, 54(2):1605-1612.