Near-infrared chemical imaging and its correlation with the mechanical properties of chitosan–gelatin edible films. (20th January 2016)

• Record Type: Journal Article
• Authors: Palma, F.; Michniak-Kohn, B.; Pérez-Correa, J.R.; Hernandez, E.; Romañach, R.J.; Valenzuela, L.M.
• Is Part Of: Carbohydrate polymers. Volume 136(2016)
• Page Start: 409
• Page End: 417
• Publication Date: 2016-01-20
• Subjects: Hydrocolloid -- Near-infrared spectroscopy -- Plasticizer -- Molecular interaction -- Tensile strength; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2015.09.051
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: NIR-CI was used to characterize the molecular interaction in edible films. PEG 400 and glycerol showed the greatest interaction with the polymers. Triacetin showed the lowest interaction with the polymers. Tensile strength correlates best with the variability of gelatin and chitosan. Abstract: Plasticizers influence the physical properties of edible films by their interaction with the film-forming polymers. Using near-infrared chemical imaging, it is possible to characterize the interaction between compounds through the analysis of their relative presence throughout the film (abundance) and their variability. These parameters and standard mechanical properties were used to characterize the interaction between gelatin, chitosan and several plasticizers, pure or in binary combinations. Triacetin showed the least interaction with the polymers, while polyethylene glycol 400 and glycerol showed high interaction with them. In addition, we observed that the tensile strength of the film was well correlated with the variability of gelatin and chitosan.