Thermodynamic Properties and State Diagram of Gum Ghatti-Based Edible Films: Effects of Glycerol and Nisin.

In this present study, the thermodynamic and thermal properties of glycerol and nisin-incorporated gum ghatti (GG, )-based films were determined. The films exhibited type III isotherm behaviors. Moisture content (MC) of films was increased with increasing water activity () and decreased with higher temperature. The incorporation of glycerol and nisin increased the sorption ability of GG films. The net isosteric heat of adsorption () and differential entropy () were decreased with increasing MC, showing an exponential negative correlation between them. Spreading pressure () was increased with increasing , but decreased with higher temperature. This incorporation of glycerol and nisin increased the , and of the GG films. The sorption behaviors were enthalpy-driven and non-spontaneous processes. The glass transition temperature (), critical MC and of the films were decreased, and increased respectively with the incorporation of glycerol and nisin. This work provides a theoretical basis for the application of edible films in fresh food preservation.