The Effect of Extraction Conditions on the Barrier and Mechanical Properties of Kefiran Films
| Autor: | Ancuţa Mihaela Rotar, Liana Salanţă, Andrei Borşa, Vasile Constantin Florian, Teodora Emilia Coldea, Anca Fărcaș, Alina Lăcrămioara Nistor, Carmen Pop |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Materials science
Scanning electron microscope Diffusion Extraction (chemistry) barrier properties Plasticizer Kefiran Surfaces and Interfaces glycerol kefiran plasticizer Engineering (General). Civil engineering (General) Surfaces Coatings and Films Chemical engineering polysaccharide Materials Chemistry medicine edible film Swelling medicine.symptom Solubility TA1-2040 Water vapor |
| Zdroj: | Coatings, Vol 11, Iss 602, p 602 (2021) Coatings Volume 11 Issue 5 |
| ISSN: | 2079-6412 |
| Popis: | Kefiran is an exopolysaccharide classified as a heteropolysaccharide comprising glucose and galactose in equimolar quantities, and it is classified as a water-soluble glucogalactan. This work aimed to investigate the effect of different extraction conditions of kefiran on the structural and physical properties of the edible films obtained. Fourier-transform infrared spectroscopy and scanning electron microscopy were performed, together with a determinations of moisture content, solubility, water vapor permeability and degree of swelling. The kefiran films presented values of the water vapor permeability between 0.93 and 4.38 × 10−11 g/m.s.Pa. These results can be attributed to the development of a more compact structure, where glycerol had no power to increase the free volume and the water vapor diffusion through their structure. The possible conformational changes in the kefiran film structure, due to the interspersing of the plasticizers and water molecules that they absorb, could be the reason for producing flexible kefiran films in the case of using glycerol as a plasticizer at 7.5% w/w. Moreover, it was observed that the extraction conditions are a significant factor in the properties of these films and their food technology applications. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|