title: Physicochemical and thermomechanical characterization of tara gum edible films: effect of polyols as plasticizers.
abstract: The aim of this study was to evaluate tara gum as edible film material as well as the influence of polyols as plasticizers on the properties of the films. Thermomechanical, physicochemical and barrier properties were determined as a function of plasticizer type and concentration. Glycerol, sorbitol and PEG 400 were used in the range of 0.075-0.3g/tarag. Glycerol was the best plasticizer in terms of mechanical properties with the highest elongation (16-44%) and resistance (45-90 MPa). Sorbitol presented the best barrier properties with the lowest hydrophilicity and water vapour permeability (0.24-0.34 g mm m(-2)h(-1) kPa(-1)). Fourier transform infrared (FTIR) spectroscopy showed no significant effect on the structure of the polysaccharide. Dynamic mechanical analysis (DMA) revealed that incorporation of plasticizers increased the mobility of the polymer chains and reduced the glass transition and melting temperature by 30 and 100 °C respectively.
authors.affiliation: Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
authors.forename: John
authors.initials: J
authors.lastname: Antoniou
authors.affiliation: Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
authors.forename: Fei
authors.initials: F
authors.lastname: Liu
authors.affiliation: Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
authors.forename: Hamid
authors.initials: H
authors.lastname: Majeed
authors.affiliation: Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
authors.forename: Haroon Jamshaid
authors.initials: HJ
authors.lastname: Qazi
authors.affiliation: Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China. Electronic address: fzhong@jiangnan.edu.cn.
authors.forename: Fang
authors.initials: F
authors.lastname: Zhong
mesh_terms: D018857:Food Packaging; D005990:Glycerol / Q000737:chemistry; D053149:Plant Gums / Q000737:chemistry*; D010968:Plasticizers / Q000737:chemistry*; D011092:Polyethylene Glycols / Q000737:chemistry; D011108:Polymers / Q000737:chemistry*; D013012:Sorbitol / Q000737:chemistry; D013227:Steam; D013696:Temperature; D013718:Tensile Strength; D013816:Thermodynamics
chemical_list: D053149:Plant Gums; D010968:Plasticizers; D011108:Polymers; D013227:Steam; C024617:polyol; C038612:tara gum; D011092:Polyethylene Glycols; D013012:Sorbitol; D005990:Glycerol
keywords: Edible films; Galactomannan; Physicochemical properties; Plasticizers; Tara gum; Thermomechanical properties