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Physicochemical, thermal, mechanical, optical, and barrier characterization of chia (Salvia hispanica L.) mucilage-protein concentrate biodegradable films.

Authors :
Salazar Vega IM
Quintana Owen P
Segura Campos MR
Source :
Journal of food science [J Food Sci] 2020 Apr; Vol. 85 (4), pp. 892-902. Date of Electronic Publication: 2020 Mar 06.
Publication Year :
2020

Abstract

In this study, the effect of chia mucilage (CM) and protein concentrate (CPC) contents on the physicochemical, thermal, mechanical, and optical characteristics of developed films was evaluated. Films were prepared dissolving CM:CPC mixtures (1% w/v) in seven ratios (0:1, 1:4, 1:2, 1:1, 2:1, 4:1, 1:0). Microstructure of treatments with higher CM revealed the formation of polysaccharide granules. A semicrystalline behavior was manifested in 1:0, which decreased as CPC content in the formulations increased. Contact angle values obtained for 1:1 and 2:1 were the highest (61.24° and 62.44°), evidencing less affinity to water than other films. TGA analysis suggest that films showed thermal stability at less than 225 °C. Melting temperatures above 85 °C were found for all films in the evaluated range (50 °C to 200 °C) of DSC analysis. Higher CM concentrations in films increased the force required to break them (13.5 MPa) and their elongation capacity (5.20%). As the CM ratio in formulations was increased, the color difference was lower (ΔE = 27.45), water vapor permeability was higher (10.9 × 10 <superscript>-11 </superscript> g/m·s·Pa), but transparency was statistically the same for all treatments (6.62 to 7.26). After analyzing all films properties, 2:1 formulation corresponding to 25:75% w/v mixtures of CM:CPC would be the best option for use in food packaging.<br /> (© 2020 Institute of Food Technologists®.)

Details

Language :
English
ISSN :
1750-3841
Volume :
85
Issue :
4
Database :
MEDLINE
Journal :
Journal of food science
Publication Type :
Academic Journal
Accession number :
32144764
Full Text :
https://doi.org/10.1111/1750-3841.14962