Effect of xanthan and locust bean gum synergistic interaction on characteristics of biodegradable edible film

Kurt Kızıldoğan A., TOKER Ö. S., TÖRNÜK F.

International Journal of Biological Macromolecules, cilt.102, ss.1035-1044, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 102
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.ijbiomac.2017.04.081
  • Dergi Adı: International Journal of Biological Macromolecules
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1035-1044
  • Anahtar Kelimeler: Biodegradable film, Film structure, Rheology, Synergy, Thermal analysis
  • Sivas Cumhuriyet Üniversitesi Adresli: Hayır

Özet

The present study was aimed to use different combinations of xanthan (XG) and locust bean gum (LBG) in the biodegradable edible film preparation by benefitting from their synergistic interactions for the first time. Concentrations of LBG, XG and glycerol of the optimized film sample were found to be 89.6%, 10.4% and 20%, respectively. At the optimum point the WVP, TS, E% and EM values of film were found 0.22 g mm h−1 m2 kPa, 86.97 MPa, 33.34% and 177.25 MPa, respectively. The optimized film was characterized for its physical, thermal and structural behavior. The scanning electron microscopy (SEM), X-ray diffraction (XRD), differential scanning calorimetry (DSC) and fourier transform infrared spectroscopy (FTIR) analyses exhibited miscibility and presence of interaction between polymers. In conclusion, XG and LBG interaction was used successfully to get biodegradable films and coatings with improved characteristics.