Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof

  • Martins J
  • Cerqueira M
  • Bourbon A
 et al. 
  • 1

    Readers

    Mendeley users who have this article in their library.
  • N/A

    Citations

    Citations of this article.

Abstract

The development of mixed systems, formed by locust bean gum (LBG), and κ-carrageenan (κ-car) can offer new interesting applications such as the development of edible films with particular properties. κ-car/LBG blend films with different ratios were developed, and their effects on films' physical properties were assessed. Thermogravimetric analysis (TGA), X-ray diffraction (XRD) patterns, dynamic mechanical analysis (DMA) and Fourier-transform infrared (FTIR) spectroscopy techniques were used to highlight the interactions between the two polysaccharides. The addition of κ-car to LBG improved the barrier properties of the films leading to a decrease of water vapor permeability (WVP). Improved values of elongation-at-break (EB) were registered when the ratio of κ-car/LBG was 80/20 or 40/60 (% w/w). Moreover, the κ-car/LBG blend films enhance the tensile strength (TS) compared to κ-car and LBG films. FTIR results suggested that hydrogen bonds interactions between κ-car and LBG have a great influence in films' properties e.g. moisture content, WVP. Therefore, different κ-car/LBG ratios can be used to tailor edible films with enhanced barrier and mechanical properties. © 2012 Elsevier Ltd.

Author-supplied keywords

  • Biopolymers
  • Edible films
  • Food packaging
  • Galactomannan
  • Synergistic interactions

Get free article suggestions today

Mendeley saves you time finding and organizing research

Sign up here
Already have an account ?Sign in

Authors

  • J T Martins

  • M A Cerqueira

  • A I Bourbon

  • A C Pinheiro

  • B W S Souza

  • A A Vicente

Cite this document

Choose a citation style from the tabs below

Save time finding and organizing research with Mendeley

Sign up for free