title: Mango kernel starch-gum composite films: Physical, mechanical and barrier properties.
abstract: Composite films were developed by the casting method using mango kernel starch (MKS) and guar and xanthan gums. The concentration of both gums ranged from 0% to 30% (w/w of starch; db). Mechanical properties, oxygen permeability (OP), water vapor permeability (WVP), solubility in water and color parameters of composite films were evaluated. The crystallinity and homogeneity between the starch and gums were also evaluated by X-ray diffraction (XRD) and scanning electron microscopy (SEM). The scanning electron micrographs showed homogeneous matrix, with no signs of phase separation between the components. XRD analysis demonstrated diminished crystalline peak. Regardless of gum type the tensile strength (TS) of composite films increased with increasing gum concentration while reverse trend was noted for elongation at break (EAB) which found to be decreased with increasing gum concentration. The addition of both guar and xanthan gums increased solubility and WVP of the composite films. However, the OP was found to be lower than that of the control with both gums. Furthermore, addition of both gums led to changes in transparency and opacity of MKS films. Films containing 10% (w/w) xanthan gum showed lower values for solubility, WVP and OP, while film containing 20% guar gum showed good mechanical properties.
authors.affiliation: Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan. Electronic address: anjumnawab@uok.edu.pk.
authors.forename: Anjum
authors.initials: A
authors.lastname: Nawab
authors.affiliation: Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan. Electronic address: ferozalam@uok.edu.pk.
authors.forename: Feroz
authors.initials: F
authors.lastname: Alam
authors.affiliation: Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan. Electronic address: abdul.haq@uok.edu.pk.
authors.forename: Muhammad Abdul
authors.initials: MA
authors.lastname: Haq
authors.affiliation: Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan. Electronic address: zubala.lutfi@uok.edu.pk.
authors.forename: Zubala
authors.initials: Z
authors.lastname: Lutfi
authors.affiliation: Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan. Electronic address: abidhasnain@uok.edu.pk.
authors.forename: Abid
authors.initials: A
authors.lastname: Hasnain
mesh_terms: D005685:Galactans / Q000737:chemistry* / Q000648:ultrastructure; D031022:Mangifera / Q000737:chemistry / Q000648:ultrastructure; D008351:Mannans / Q000737:chemistry* / Q000648:ultrastructure; D008855:Microscopy, Electron, Scanning; D010539:Permeability; D053149:Plant Gums / Q000737:chemistry*; D011135:Polysaccharides, Bacterial / Q000737:chemistry*; D012995:Solubility; D013213:Starch / Q000737:chemistry* / Q000648:ultrastructure; D013718:Tensile Strength; D014867:Water / Q000737:chemistry; D014961:X-Ray Diffraction
chemical_list: D005685:Galactans; D008351:Mannans; D053149:Plant Gums; D011135:Polysaccharides, Bacterial; D014867:Water; D013213:Starch; C007894:guar gum; C002563:xanthan gum
keywords: Guar gum; Mango kernel starch; Mechanical properties