Water vapor permeability of edible starch based films

By M. A. Bertuzzi, Elza F. Castro Vidaurre, M. Armada, J. C. Gottifredi. 2007

498 citations recorded by the source corpus.

Abstract Water transport in edible films of starch based products is a complex phenomenon due to the strong interaction of sorbed water molecules with polymeric structure of starch. Water sorption isotherms on high amylose starch based films are highly non linear in the range studied (5–45 °C). So permeability is usually affected by a number of parameters such as temperature, film thickness and plasticizer content. This knowledge is required to simulate and predict transport patterns. In the present contribution water vapor permeability (WVP) of high amylose corn starch (HACS) films, prepared in our laboratory, was determined following ASTM E-96 procedure. WVP increases as temperature increases between 5 and 40 °C and observed results can be correlated with an Arrhenius-type expression. Activation energy of WVP for the starch film investigated is 5.61 kJ/mol and values of WVP ranged between 2 × 10−10 and 1 × 10−9 g m−1 s−1 Pa−1. It is also shown a direct relation between WVP with plasticizer content and film thickness. These observations could be explained in terms of variations in the number of potential intermolecular interactions in the film structure.

Subfields: Biomaterials, Biomedical Engineering, Plant Science

View Paper: https://www.semanticscholar.org/paper/5b7219552a4464d43cc7d8fa8d51369befea5bbb

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In Biomaterials

1. A. Chiralt
2. A. Jiménez
3. M. Fabra
4. P. Talens
5. G. Gorrasi
6. M. Murariu
7. Philippe Dubois
8. Z. Abdullah

In Biomedical Engineering

1. M. Murariu
2. Yu Dong
3. P. Talens
4. S. Barbhuiya
5. Philippe Dubois
6. I. Davies
7. M. Chandrasekaran
8. Z. Abdullah

In Plant Science

1. A. Jiménez
2. A. Chiralt
3. M. Fabra
4. P. Talens
5. Yu Dong
6. A. M. Nafchi
7. A. Alias
8. M. Chandrasekaran

Citations in the corpus

• Nanoedible films for food packaging: a review (2019, background): “[168] Bertuzzi MA, Vidaurre EFC, Armada M, Gottifredi JC (2007) Water vapor permeability of edible starch based”
• Cassava starch biodegradable films: Influence of glycerol and clay nanoparticles content on tensile and barrier properties and glass transition temperature (2012, unknown): “Similar tendencies have been reported for BF based on potato starch (Rodríguez et al., 2006; Talja, Helén, Roos, & Jouppila, 2007), yam starch (Mali, Grossmann, García, Martino, & Zaritzky, 2004), corn starch (Bertuzzi et al., 2007) and cassava starch (Alves et al., 2007; Chillo et al., 2008).”
• PVA, PVA Blends, and Their Nanocomposites for Biodegradable Packaging Application (2017, background): “such as the surrounding relative humidity, temperature, film thickness, water and plasticizer contents in addition to the nature of blend components([129]).”
• PLA-ZnO nanocomposite films: Water vapor barrier properties and specific end-use characteristics (2013, background): “Nevertheless, for environmental reasons, attention has lately been focused on biodegradable polymers for the preparation of food packaging films [4–13].”
• Edible and Biodegradable Starch Films: A Review (2012, methodology): “Many researchers have studied starch films obtained by casting (Bertuzzi et al. 2007a, b; Bourtoom and Chinnan 2008; Dias et al. 2010; Talja et al. 2007, 2008).”