Barrier and mechanical properties of carrot puree films

The edible films based on carrot puree, carboxylmethyl cellulose (CMC), corn starch and gelatin were developed. Glycerol was added as plasticizer. Hydrocolloids and plasticizer content effects on film properties were investigated. CMC and gelatin contents did not significantly affect film %elongatio...

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Bibliographic Details
Published in:Food and bioproducts processing 2011-04, Vol.89 (2), p.149-156
Main Authors: Wang, Xinwei, Sun, Xiuxiu, Liu, Huan, Li, Ming, Ma, Zhongsu
Format: Article
Language:English
Subjects:
Biological and medical sciences
Carrot puree
Color
Daucus
Edible film
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Mechanical properties
Oxygen permeability
Water vapor permeability
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Summary:The edible films based on carrot puree, carboxylmethyl cellulose (CMC), corn starch and gelatin were developed. Glycerol was added as plasticizer. Hydrocolloids and plasticizer content effects on film properties were investigated. CMC and gelatin contents did not significantly affect film %elongation (% E), oxygen permeability ( OP) and water vapor permeability ( WVP) but significantly enhanced film tensile strength ( TS). Corn starch content significantly enhanced film TS and WVP but not significantly affected film % E and OP. Increasing glycerol content decreased film TS and increased film % E ( p < 0.05), OP and WVP. Moreover, the L, a and b values of carrot films increased with the increase of the glycerol and decreased with the increase of the corn starch.
ISSN:0960-3085
1744-3571
DOI:10.1016/j.fbp.2010.03.012