Basiak Ewelina, Lenart Andrzej, Debeaufort Frédéric
Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland.
Food and Wine Physical Chemistry Lab, University Bourgogne Franche-Comté, UMR A02.102, 1 Esplanade Erasme, 21000 Dijon, France.
Polymers (Basel). 2018 Apr 8;10(4):412. doi: 10.3390/polym10040412.
As starch is an inexpensive, filmogenic, easily processable and a widely available material, it is a material that can be utilized in the creation of biodegradable films and containers, presenting as a viable alternative to polymers derived from petrol. Moreover, starch could also be used to create edible coatings for fresh foods in order to extend shelf life. As such, wheat starch films with two glycerol contents were formulated to mimic the effects of compounds currently used to coat fruit. Their structural and functional properties were characterized. This study found that the transfer properties of starch films containing 33% of plasticizer was less effective than film comprised of 50% glycerol. Water diffusivity, oxygen permeability, and water vapor permeability at two different humidity gradients, surface tension, works of surface adhesion and cohesion, and moisture sorption were tested. Glycerol content does not play a significant role on the color or mechanical properties. This work shows that glycerol can strongly affect the functional properties of starch-based coatings and films.
由于淀粉是一种价格低廉、具有成膜性、易于加工且广泛可得的材料，它是一种可用于制造生物可降解薄膜和容器的材料，是源自石油的聚合物的可行替代品。此外，淀粉还可用于为新鲜食品制作可食用涂层，以延长保质期。因此，配制了两种甘油含量的小麦淀粉薄膜，以模拟目前用于水果涂层的化合物的效果。对其结构和功能特性进行了表征。本研究发现，含有33%增塑剂的淀粉薄膜的转移性能不如由50%甘油组成的薄膜有效。测试了两种不同湿度梯度下的水扩散率、氧气透过率和水蒸气透过率、表面张力、表面粘附和内聚功以及吸湿情况。甘油含量对颜色或机械性能没有显著影响。这项工作表明，甘油会强烈影响淀粉基涂层和薄膜的功能特性。
