title: Factors affecting water resistance of alginate/gellan blend films on paper cups for hot drinks.
abstract: Enhanced film water resistance of paper cups was achieved by physically blending sodium alginate (NaAlg) and gellan gum with crosslinking treatment. Pure and blended films were prepared and characterized via Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), differential scanning calorimetry (DSC), and positron annihilation lifetime spectroscopy (PALS). Results demonstrated excellent compatibility between the two polysaccharides. Total mixed solution concentration, component ratio, glycerol content, Ca2+concentration, crosslinking time, and dry temperature affected water resistance. Water permeability (WP) and swelling degree (SD) were tested. Optimal conditions were as follows: total mixed solution concentration, 2.4% (m/v); component ratio, 2:1; glycerol content, 0.5% (m/v); Ca2+concentration, 5% (m/v); crosslinking time, 5min; and dry temperature, 50°C. WP and SD values were 78.1×10-8g/msPa and 66.3%, respectively. Properties of the films showed the synergistic effect between NaAlg and gellan, which can be used for water-resistant film coating on paper cups for hot drinks.
authors.affiliation: College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
authors.forename: Ning
authors.initials: N
authors.lastname: Zhang
authors.affiliation: College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China. Electronic address: xujia@ouc.edu.cn.
authors.forename: Jiachao
authors.initials: J
authors.lastname: Xu
authors.affiliation: College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
authors.forename: Xin
authors.initials: X
authors.lastname: Gao
authors.affiliation: College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
authors.forename: Xiaoting
authors.initials: X
authors.lastname: Fu
authors.affiliation: College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
authors.forename: Di
authors.initials: D
authors.lastname: Zheng
mesh_terms: D000464:Alginates / Q000737:chemistry*; D002152:Calorimetry, Differential Scanning; D003297:Cooking and Eating Utensils / Q000592:standards; D005524:Food Technology / Q000379:methods*; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D010209:Paper; D011135:Polysaccharides, Bacterial / Q000737:chemistry*; D017550:Spectroscopy, Fourier Transform Infrared; D014867:Water / Q000737:chemistry*; D014961:X-Ray Diffraction
chemical_list: D000464:Alginates; D006603:Hexuronic Acids; D011135:Polysaccharides, Bacterial; D014867:Water; C048288:gellan gum; D020723:Glucuronic Acid
keywords: Alginate; Blend films; Factor; Gellan; Hot drinks; Water resistance