The Effect of Extraction Conditions on the Barrier and Mechanical Properties of Kefiran Films

Kefiran is an exopolysaccharide classified as a heteropolysaccharide comprising glucose and galactose in equimolar quantities, it water-soluble glucogalactan. This work aimed to investigate the effect of different extraction conditions kefiran on structural physical properties edible films obtained. Fourier-transform infrared spectroscopy scanning electron microscopy were performed, together with determinations moisture content, solubility, water vapor permeability degree swelling. The presented values between 0.93 4.38 × 10−11 g/m.s.Pa. These results can be attributed development more compact structure, where glycerol had no power increase free volume diffusion through their structure. possible conformational changes film due interspersing plasticizers molecules that they absorb, could reason for producing flexible case using plasticizer at 7.5% w/w. Moreover, was observed are significant factor these food technology applications.