Edible films made from natural resources; microcrystalline cellulose (MCC), methylcellulose (MC) and corn starch and polyols—Part 2

• Published in: Carbohydrate polymers 1996-01, Vol.31 (4), p.193-204
• Main Authors: Psomiadou, Eleni, Arvanitoyannis, Ioannis, Yamamoto, Noboru
• Format: Article
• Language: English
• Subjects: Applied sciences; Biological and medical sciences; Exact sciences and technology; Food industries; Forms of application and semi-finished materials; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; Mathematical models; Polymer industry, paints, wood; Q1; Sheets and films; Technology of polymers; Water
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/S0144-8617(96)00077-X

Aqueous blends of microcrystalline cellulose (MCC) or methyl cellulose (MC) and corn starch with or without polyols were extruded, hot pressed and studied, after their conditioning at different relative humidities, in terms of their thermal, mechanical and water and gas permeability properties. An increase in water or polyol content showed a considerable increase in percentage elongation but also a decrease in the tensile strength of films. The presence of high cellulose contents increased the tensile strength and decreased the water vapour transmission of films. The development of crystallinity with time resulted in a decrease of both gas and water permeability. Several semiempirical models for calculation of gas permeability and tensile strength and tensile and flexural moduli were applied. The obtained values were compared to those experimentally determined and with the ones reported in the literature. On several occasions, quite significant discrepancies were found which were attributed to differences in molecular weight, percentage crystallinity and polymorphism.