Characterization of a new biodegradable edible film made from salep glucomannan

•It was the first time to report edible films prepared from salep glucomannan (SG).•The SG film was characterized and compared with galactomannans (LBG, GG).•The oxygen and water permeabilities were found lower than galactomannans.•A promising potential of SG for new edible film was observed. The ai...

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Bibliographic Details
Published in:Carbohydrate polymers 2014-04, Vol.104, p.50-58
Main Authors: Kurt, Abdullah, Kahyaoglu, Talip
Format: Article
Language:English
Subjects:
Applied sciences
Biodegradable Plastics - chemistry
Biological and medical sciences
Edible films
Elasticity
Exact sciences and technology
Film properties
Food Additives - chemistry
Food industries
Fundamental and applied biological sciences. Psychology
Galactans - chemistry
Galactomannan
General aspects
Glucomannan
Handling, storage, packaging, transport
Mannans - chemistry
Natural polymers
Orchidaceae - chemistry
Physicochemistry of polymers
Plant Gums - chemistry
Rheology
Salep
Starch and polysaccharides
Transition Temperature
Viscosity
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Summary:•It was the first time to report edible films prepared from salep glucomannan (SG).•The SG film was characterized and compared with galactomannans (LBG, GG).•The oxygen and water permeabilities were found lower than galactomannans.•A promising potential of SG for new edible film was observed. The aims of this study were to report the film-forming properties of salep glucomannan (SG) and characterize its physical, barrier, mechanical, sorption and thermal properties for the first time. Galactomannan films (LBG, locust bean gum; GG, guar gum) were also prepared to compare with SG films. The steady and oscillatory rheological behaviors of the film solution were evaluated. The viscosity of the SG was less dependent than that of LBG and GG on temperature. The physical properties of SG films showed good potential for food applications. The oxygen and water vapor barrier properties of SG were better than LBG and GG films. SG film was less mechanically resistant than LBG but more flexible than galactomannan films. The highest transition temperature (Tg) was determined to be −11.46±0.65°C for SG film. The results showed that SG has good potential for use in producing an edible film for various food applications.
ISSN:0144-8617
1879-1344
DOI:10.1016/j.carbpol.2014.01.003