title: Near-infrared chemical imaging and its correlation with the mechanical properties of chitosan-gelatin edible films.
abstract: Plasticizers influence the physical properties of edible films by their interaction with the film-forming polymers. Using near-infrared chemical imaging, it is possible to characterize the interaction between compounds through the analysis of their relative presence throughout the film (abundance) and their variability. These parameters and standard mechanical properties were used to characterize the interaction between gelatin, chitosan and several plasticizers, pure or in binary combinations. Triacetin showed the least interaction with the polymers, while polyethylene glycol 400 and glycerol showed high interaction with them. In addition, we observed that the tensile strength of the film was well correlated with the variability of gelatin and chitosan.
authors.affiliation: Department of Chemical and Bioprocesses Engineering, ASIS-UC Interdisciplinary Research Program on Tasty, Safe and Healthy Foods, Pontificia Universidad Católica de Chile, Avenida Vicuña Mackenna 4860, Santiago, Chile. Electronic address: fvpalma@uc.cl.
authors.forename: F
authors.initials: F
authors.lastname: Palma
authors.affiliation: Ernest Mario School of Pharmacy, Rutgers, The State University of New Jersey, Piscataway, NJ 08854, USA. Electronic address: michniak@dls.rutgers.edu.
authors.forename: B
authors.initials: B
authors.lastname: Michniak-Kohn
authors.affiliation: Department of Chemical and Bioprocesses Engineering, ASIS-UC Interdisciplinary Research Program on Tasty, Safe and Healthy Foods, Pontificia Universidad Católica de Chile, Avenida Vicuña Mackenna 4860, Santiago, Chile. Electronic address: perez@ing.puc.cl.
authors.forename: J R
authors.initials: JR
authors.lastname: Pérez-Correa
authors.affiliation: Department of Chemistry, University of Puerto Rico, Mayagüez Campus, Mayagüez, PR 00681, Puerto Rico. Electronic address: eduardo.hernandez1@upr.edu.
authors.forename: E
authors.initials: E
authors.lastname: Hernandez
authors.affiliation: Department of Chemistry, University of Puerto Rico, Mayagüez Campus, Mayagüez, PR 00681, Puerto Rico. Electronic address: rodolfoj.romanach@upr.edu.
authors.forename: R J
authors.initials: RJ
authors.lastname: Romañach
authors.affiliation: Department of Chemical and Bioprocesses Engineering, ASIS-UC Interdisciplinary Research Program on Tasty, Safe and Healthy Foods, Pontificia Universidad Católica de Chile, Avenida Vicuña Mackenna 4860, Santiago, Chile; Research Center for Nanotechnology and Advanced Materials "CIEN-UC", Pontificia Universidad Católica de Chile, Santiago, Chile. Electronic address: lvalenzr@ing.puc.cl.
authors.forename: L M
authors.initials: LM
authors.lastname: Valenzuela
mesh_terms: D001672:Biocompatible Materials / Q000737:chemistry*; D048271:Chitosan / Q000737:chemistry*; D018857:Food Packaging / Q000379:methods; D005780:Gelatin / Q000737:chemistry*; D005990:Glycerol / Q000737:chemistry; D011092:Polyethylene Glycols / Q000737:chemistry; D013718:Tensile Strength
chemical_list: D001672:Biocompatible Materials; D011092:Polyethylene Glycols; D005780:Gelatin; D048271:Chitosan; D005990:Glycerol
keywords: Hydrocolloid; Molecular interaction; Near-infrared spectroscopy; Plasticizer; Tensile strength