Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation
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2018
Authors
Šešlija, Sanja
Nešić, Aleksandra

Ružić, Jovana

Kalagasidis Krušić, Melina

Veličković, Sava J.
Avolio, Roberto

Santagata, Gabriella

Malinconico, Mario

Article (Published version)

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The aim of this study was the development of novel polysaccharide based films intended to be used as edible food packaging material. The films were prepared by solution casting method using highly methoxylated pectin (PEC) and poly(ethylene glycol) (PEG) of various molecular weights (400, 600 and 1000 gmol(-1)) in different ratios (5:1, 3:1 and 1:1). The film formation was supported by hydrogen bonding between PEC and PEG, which was evidenced by means of ATR-FTIR and NMR analysis. TGA revealed that generally PEG behaves like a pro-degrading agent for pectin, except in the case of PEC/PEG film with a ratio of 1:1. Furthermore, DSC thermograms indicated that PEG1000 exists as a separate phase in the pectin matrix while the formulations with PEG400 and PEG600 showed mainly amorphous morphology. The addition of PEG enhanced the plasticization of PEC films, as evidenced by progressive decreasing of the glass transition temperature values (T-g). The tensile test measurements showed that incr...easing concentration of PEG produced weaker and more flexibile films. Due to the increased molecular mobility, the pectin phase became more permeable to water vapor as the PEG concentration increased. The obtained results showed that the combination of both polymers resulted in interesting bio -inspired edible films with the potential to compete with commercially used synthetic package materials.
Keywords:
Pectin / Poly(ethylene glycol) / Plasticization / Edible films / Hydrogen bondingSource:
Food Hydrocolloids, 2018, 77, 494-501Publisher:
- Elsevier
Funding / projects:
- Ministry of Education, Science and Technological Development of the Republic of Serbia, Bilateral Project Serbia-Italy - 451-03-01231/2015-09/5
- Synthesis and characterization of novel functional polymers and polymeric nanocomposites (RS-172062)
- Advanced technologies for monitoring and environmental protection from chemical pollutants and radiation burden (RS-43009)
Note:
- The peer-reviewed version: https://cer.ihtm.bg.ac.rs/handle/123456789/4289
Related info:
DOI: 10.1016/j.foodhyd.2017.10.027
ISSN: 0268-005X
WoS: 000424927700052
Scopus: 2-s2.0-85032344582
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IHTMTY - JOUR AU - Šešlija, Sanja AU - Nešić, Aleksandra AU - Ružić, Jovana AU - Kalagasidis Krušić, Melina AU - Veličković, Sava J. AU - Avolio, Roberto AU - Santagata, Gabriella AU - Malinconico, Mario PY - 2018 UR - https://cer.ihtm.bg.ac.rs/handle/123456789/2473 AB - The aim of this study was the development of novel polysaccharide based films intended to be used as edible food packaging material. The films were prepared by solution casting method using highly methoxylated pectin (PEC) and poly(ethylene glycol) (PEG) of various molecular weights (400, 600 and 1000 gmol(-1)) in different ratios (5:1, 3:1 and 1:1). The film formation was supported by hydrogen bonding between PEC and PEG, which was evidenced by means of ATR-FTIR and NMR analysis. TGA revealed that generally PEG behaves like a pro-degrading agent for pectin, except in the case of PEC/PEG film with a ratio of 1:1. Furthermore, DSC thermograms indicated that PEG1000 exists as a separate phase in the pectin matrix while the formulations with PEG400 and PEG600 showed mainly amorphous morphology. The addition of PEG enhanced the plasticization of PEC films, as evidenced by progressive decreasing of the glass transition temperature values (T-g). The tensile test measurements showed that increasing concentration of PEG produced weaker and more flexibile films. Due to the increased molecular mobility, the pectin phase became more permeable to water vapor as the PEG concentration increased. The obtained results showed that the combination of both polymers resulted in interesting bio -inspired edible films with the potential to compete with commercially used synthetic package materials. PB - Elsevier T2 - Food Hydrocolloids T1 - Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation VL - 77 SP - 494 EP - 501 DO - 10.1016/j.foodhyd.2017.10.027 ER -
@article{ author = "Šešlija, Sanja and Nešić, Aleksandra and Ružić, Jovana and Kalagasidis Krušić, Melina and Veličković, Sava J. and Avolio, Roberto and Santagata, Gabriella and Malinconico, Mario", year = "2018", abstract = "The aim of this study was the development of novel polysaccharide based films intended to be used as edible food packaging material. The films were prepared by solution casting method using highly methoxylated pectin (PEC) and poly(ethylene glycol) (PEG) of various molecular weights (400, 600 and 1000 gmol(-1)) in different ratios (5:1, 3:1 and 1:1). The film formation was supported by hydrogen bonding between PEC and PEG, which was evidenced by means of ATR-FTIR and NMR analysis. TGA revealed that generally PEG behaves like a pro-degrading agent for pectin, except in the case of PEC/PEG film with a ratio of 1:1. Furthermore, DSC thermograms indicated that PEG1000 exists as a separate phase in the pectin matrix while the formulations with PEG400 and PEG600 showed mainly amorphous morphology. The addition of PEG enhanced the plasticization of PEC films, as evidenced by progressive decreasing of the glass transition temperature values (T-g). The tensile test measurements showed that increasing concentration of PEG produced weaker and more flexibile films. Due to the increased molecular mobility, the pectin phase became more permeable to water vapor as the PEG concentration increased. The obtained results showed that the combination of both polymers resulted in interesting bio -inspired edible films with the potential to compete with commercially used synthetic package materials.", publisher = "Elsevier", journal = "Food Hydrocolloids", title = "Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation", volume = "77", pages = "494-501", doi = "10.1016/j.foodhyd.2017.10.027" }
Šešlija, S., Nešić, A., Ružić, J., Kalagasidis Krušić, M., Veličković, S. J., Avolio, R., Santagata, G.,& Malinconico, M.. (2018). Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation. in Food Hydrocolloids Elsevier., 77, 494-501. https://doi.org/10.1016/j.foodhyd.2017.10.027
Šešlija S, Nešić A, Ružić J, Kalagasidis Krušić M, Veličković SJ, Avolio R, Santagata G, Malinconico M. Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation. in Food Hydrocolloids. 2018;77:494-501. doi:10.1016/j.foodhyd.2017.10.027 .
Šešlija, Sanja, Nešić, Aleksandra, Ružić, Jovana, Kalagasidis Krušić, Melina, Veličković, Sava J., Avolio, Roberto, Santagata, Gabriella, Malinconico, Mario, "Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation" in Food Hydrocolloids, 77 (2018):494-501, https://doi.org/10.1016/j.foodhyd.2017.10.027 . .