title: Assessment of the physical, mechanical, and moisture-retention properties of pullulan-based ternary co-blended films.
abstract: Multi-component substances made through direct blending or blending with co-drying can form films on the surfaces of intermediate moisture foods (IMFs), which help retain moisture and protect food texture and flavor. An IMF film system based on pullulan, with glycerol serving as the plasticizer, was studied using alginate and four different types of polysaccharides (propyleneglycol alginate, pectin, carrageenan, and aloe polysaccharide) as the blend-modified substances. The physical, mechanical, color, transparency, and moisture-retention properties of the co-blended films with the polysaccharides were assessed. A new formula was established for the average moisture retention property, water barrier, tensile strength, elongation at break, and oxygen barrier property of the ternary co-blended films using the Design Expert software. The new model established for moisture content measurement used an indirect method of film formation on food surfaces by humectants, which should expedite model validation and allow a better comprehension of moisture transfer through edible films.
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China. Electronic address: rickypan@jiangnan.edu.cn.
authors.forename: Hongyang
authors.initials: H
authors.lastname: Pan
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
authors.forename: Bo
authors.initials: B
authors.lastname: Jiang
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
authors.forename: Jie
authors.initials: J
authors.lastname: Chen
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
authors.forename: Zhengyu
authors.initials: Z
authors.lastname: Jin
mesh_terms: D000464:Alginates / Q000737:chemistry; D063566:Biodegradable Plastics / Q000737:chemistry; D002351:Carrageenan / Q000737:chemistry; D003116:Color; D005511:Food Handling / Q000379:methods; D005936:Glucans / Q000737:chemistry*; D005990:Glycerol / Q000737:chemistry; D055595:Mechanical Phenomena; D010100:Oxygen / Q000737:chemistry; D010368:Pectins / Q000737:chemistry; D010968:Plasticizers / Q000737:chemistry; D011134:Polysaccharides / Q000737:chemistry; D013718:Tensile Strength; D014867:Water
chemical_list: D000464:Alginates; D063566:Biodegradable Plastics; D005936:Glucans; D010968:Plasticizers; D011134:Polysaccharides; D014867:Water; C038550:propylene glycol alginate ester; D010368:Pectins; C009109:pullulan; D002351:Carrageenan; D005990:Glycerol; D010100:Oxygen
keywords: Intermediate moisture food; Moisture retention; Pullulan; Ternary co-blended film; Water vapor permeability