Quequezana Bedregal Marcia, Medrano de Jara Elizabeth, Palza Cordero Humberto, Miranda Zanardi Luis
Department of Chemical Engineering, Universidad Nacional de San Agustin de Arequipa, Santa Catalina 117, Cercado, Arequipa, 04001 Perú.
Department of Chemical Engineering, Biotechnology and Materials, School of Physical and Mathematical Sciences, University of Chile, Beauchef 851, Santiago, Chile.
J Food Sci Technol. 2023 Mar;60(3):1153-1162. doi: 10.1007/s13197-023-05669-4. Epub 2023 Jan 28.
Biodegradable films intend to replace polymers derived from petroleum. The effect of pectin and Tara gum on the properties of films prepared with rice starch and glycerol was studied in this context. FTIR analysis determined the presence of complex interactions between the components. SEM showed regular film surface with minor roughness. The evaluation of mechanical properties of the films proved the importance of pectin, Tara gum and glycerol concentration. When the proportion of pectin to Tara gum was 1:1, the tension at break, the elongation and the solubility reached the highest values while the water vapor permeability dropped to a minimum. Statistical analysis demonstrated non-linear behavior between composition and properties of the films and stated the importance of interactions between the components. Films produced from rice starch and glycerol in combination with pectin and Tara gum present competitive properties in terms of elongation, tensile stress, permeability to water vapor and solubility, displaying a uniform structure suitable for the packaging of food materials.
可生物降解薄膜旨在替代源自石油的聚合物。在此背景下，研究了果胶和刺云实胶对用大米淀粉和甘油制备的薄膜性能的影响。傅里叶变换红外光谱（FTIR）分析确定了各组分之间存在复杂的相互作用。扫描电子显微镜（SEM）显示薄膜表面规则，粗糙度较小。薄膜力学性能的评估证明了果胶、刺云实胶和甘油浓度的重要性。当果胶与刺云实胶的比例为1:1时，断裂张力、伸长率和溶解度达到最高值，而水蒸气透过率降至最低。统计分析表明薄膜的组成与性能之间存在非线性行为，并指出了各组分之间相互作用的重要性。由大米淀粉、甘油与果胶和刺云实胶组合制成的薄膜在伸长率、拉伸应力、水蒸气透过率和溶解度方面具有竞争优势，呈现出适合包装食品材料的均匀结构。
