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The physicochemical and structural properties of psyllium gum/modified starch composite edible film
Author(s) -
Askari Fatemeh,
Sadeghi Ehsan,
Mohammadi Reza,
Rouhi Milad,
Taghizadeh Masoumeh,
Hosein Shirgardoun Mohammad,
Kariminejad Mohaddeseh
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13715
Subject(s) - psyllium , composite number , starch , food science , chemistry , modified starch , materials science , traditional medicine , chemical engineering , composite material , dietary fiber , medicine , engineering
The current study investigated the physicochemical and structural properties of different ratios of psyllium gum (PG) and modified starch (MS) (100:0, 50:50, 75:25, 0:100) composite films. The results indicated that the moisture content, water solubility, water vapor permeability (WVP), and tensile strength (TS) of films decreased with increasing proportions of PG. However, the films’ elongation at break (EB) increased with gum content >50%. Cross‐sectional scanning electron microscopy (SEM) of composite films showed homogeneity, integrity, and a smooth structure. The results of differential scanning calorimetry (DSC) indicated a reduction of thermal stability with increasing proportions of PG. The films’ Fourier transform infrared spectroscopy (FTIR) spectra indicated miscibility and good interactions between MS and PG. These findings were in agreement with the results of physicochemical, mechanical, morphological, and thermal analyses. The PG/MS composite films with improved properties have potential for use in food packaging. Practical applications The film forming is a technique that polymer(s) combine with together and may be created cross‐linked between them. The combination of polymers for film forming was used for reinforcement and stability the films networks. In this study, the composite edible films of psyllium gum/modified starch made and the physicochemical, mechanical, and structural properties of films was measured.