Thermoprocessed starch-polyester bilayer films as affected by the addition of gellan or xanthan gum
نویسندگان
چکیده
Monolayer films based on cassava starch (CS) or maize (MS), with and without 10% of gellan xanthan gum, PLA-PHBV (75:25) blend films, were obtained by melt-blending compression moulding, using glycerol (for blends) PEG 1000 polyester as plasticisers. Bilayer thermo-compression the different sheets sheet. Both mono bilayers characterised to their mechanical barrier properties, equilibrium moisture, water solubility microstructure. The incorporation gum improved properties starch-based especially in case MS, although highest EM TS values for CS-gum films. either decreased vapour oxygen permeability films; CS gums being least permeable oxygen. lowest changes throughout storage those containing gum. Starch based-polyester presented a high capacity, compared individual monolayers. including showed OP WVP elastic modulus tensile strength, extensibility range corresponding monolayers slight physical time. bilayer formed appeared best option food packaging purposes taking into account its functional good layer adhesion bilayer.
منابع مشابه
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2021
ISSN: ['1873-7137', '0268-005X']
DOI: https://doi.org/10.1016/j.foodhyd.2020.106509