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Effect of plasticizers and fatty acids on mechanical and permeability characteristics of chitosan films

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Relation http://ir.cftri.com/1197/
http://www.elsevier.com/locate/foodhyd
 
Title Effect of plasticizers and fatty acids on mechanical and permeability characteristics of chitosan films
 
Creator Srinivasa, P. C.
Ramesh, M. N.
Tharanathan, R. N.
 
Subject 27 Polymer Chemistry
28 Meat, Fish & Poultry
 
Description Chitosan films were prepared by blending with polyols (glycerol, sorbitol and polyethylene glycol (PEG)) and fatty acids (stearic and palmitic acids) and their mechanical and barrier properties studied. The tensile strength of the blended films decreased with the addition of polyols and fatty acids, whereas the percent elongation was increased in polyol blend films, but fatty acid blend films showed no
significant differences. Glycerol blend films showed decrease, whereas sorbitol and PEG blend films showed increase in the water vapor permeability (WVP) values. No considerable differences in WVP were observed in fatty acid blend films. Equilibrium moisture content of all the films was low at lower water activity (aw), but increased at higher aw. Eight moisture sorption models were applied to experimental
data. The various constants determined by linear fitting of the sorption equation with R2 values were in the range of 0.92–0.99. The GAB model showed the best fit over the entire range of aw with root mean square error (RMSE) of 2.75 and 6.36 for native and blended chitosan films, respectively. While the BET model was applicable in the low aw (0.11–0.45) range with RMSE values ranging from 1.95 to 9.55.
 
Date 2007
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/1197/1/sdarticle%282%29.pdf
Srinivasa, P. C. and Ramesh, M. N. and Tharanathan, R. N. (2007) Effect of plasticizers and fatty acids on mechanical and permeability characteristics of chitosan films. Food Hydrocolloids , 21. pp. 1113-1122.