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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Quality and Safety Assessment Research Unit » Research » Publications at this Location » Publication #308624
Title: Water vapor permeability, mechanical, optical and sensorial properties of plasticized guar gumedible films

Author
item RUELASCHACON, XOCHITL - Universidad Autonoma De Coahuila
item CONTRERAS ESQUIVEL, JUAN CARLOS - Universidad Autonoma De Coahuila
item MONTANEZ, JULIO - Universidad Autonoma De Coahuila
item AGUILERA CARBO, ANTONIO FRANCIS - Universidad Autonoma Agraria Antonio Narro
item REYESVEGA, MARIA DE LA LUZ - Universidad Autonoma De Coahuila
item PERALTARODRIGUEZ, RENE DARIO - Universidad Autonoma De Coahuila
item Sanchez Brambila, Gabriela

Submitted to: Acarology International Congress Proceedings
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/23/2014
Publication Date: N/A
Citation: N/A

Interpretive Summary: The use of natural biopolymers(gums, resins etc) as edible films has helped to improve the quality of food products by modifying their shelf life by limiting environmental exchanges that affect their quality. The study referred in this report offers basic information on the physical and sensory properties of biodegradable and edible film made with guar gum (a natural biopolymer) which was prepared at different concentrations and mixed with glycerol (which acts as plasticizer) at different proportions. Results indicated that an increase of glycerol affected significantly physical properties such as moisture content, solubility and water vapor permeability of the films (which increased considerably); as well as tensile strength, elongation and thickness, which registered significant differences. Optical properties were also affected by the proportions of guar gum and glycerol. Regarding the sensory properties of the tested edible films, while the sensory scores of color and stickiness were significantly different, and concentrations of guar gum and glycerol had an important effects in the stickiness and color of the films; taste and overall acceptability were not compromised meaningfully Results reported here show that these films represent an attractive option for future quality improvement of food products.

Technical Abstract: Edible films were prepared by casting method using guar gum and glycerol in different ratios. The concentration of guar gum was 1.0, 1.5 and 2.0% whereas glycerol concentration was 20, 30 and 40% (w/v). The water vapor permeability (WVP), mechanical properties (tensile strength and elongation), thickness, optical properties, solubility, moisture content, and sensory acceptability were investigated. As the plasticizer concentration increased the moisture content, solubility and WVP of the films increased significantly (P<0.05). Significant differences (P<0.05) between tensile strength and elongation of the films were observed: the tensile strength decreased slightly as the levels of glycerol increased and the elongation at break increased as the polyol and guar gum levels increased. The thickness showed a significant difference (P<0.05) among the films. The guar gum and glycerol concentration affected the optical properties of the edible films. The sensory properties of edible films showed that taste and overall acceptability were not significantly different (P<0.05) while the sensory scores of color and stickiness were significantly different (P<0.05). The concentration of guar gum and glycerol had an important role affecting the stickiness and color of the films. This study provides basic information on the physical and sensory properties of this biodegradable and flexible edible film made with a natural biopolymer and glycerol. These films represent an attractive option for future trends in food applications.Edible films were prepared by casting method using guar gum and glycerol in different ratios. The concentration of guar gum was 1.0, 1.5 and 2.0% whereas glycerol concentration was 20, 30 and 40% (w/v). The water vapor permeability (WVP), mechanical properties (tensile strength and elongation), thickness, optical properties, solubility, moisture content, and sensoryacceptability were investigated. As the plasticizer concentration increased the moisture content, solubility and WVP of the films increased significantly(P<0.05). Significant differences (P<0.05) between tensile strength and elongation of the films were observed: the tensile strength decreased slightly as the levels of glycerol increased and the elongation at break increased as the polyol and guar gum levels increased.The thickness showed a significant difference (P<0.05) among the films. The guar gum and glycerol concentration affected the optical properties of the edible films. The sensory properties of edible films showed that taste and overall acceptability were not significantly different (P<0.05) while the sensory scores of color and stickiness were significantly different (P<0.05). The concentration of guar gum and glycerol had an important roleaffecting the stickiness and color of the films. This study provides basic information on the physical and sensory properties ofthis biodegradable and flexible edible film made with a natural biopolymer and glycerol. These films represent an attractive option for future trends in foodapplications.