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Effect Of Xanthan Gum On The Physical And Mechanical Properties Of Gelatin-carboxymethyl Cellulose Film Blends

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dc.contributor.authorM.A.S.P. Nur Hazirahen_US
dc.contributor.authorM.I.N.Isaen_US
dc.contributor.authorN.M. Sarbonen_US
dc.date.accessioned2024-05-28T05:49:24Z
dc.date.available2024-05-28T05:49:24Z
dc.date.issued2016
dc.descriptionFood Packaging and Shelf Life Volume 9, September 2016, Pages 55-63en_US
dc.description.abstractThe aim of this study is to develop composite edible films from three different polymers to induce crosslink reactions that improved the quality of films made from two polymer types. Gelatin-carboxymethyl cellulose (CMC)-xanthan gum films were prepared by casting to study effects from the addition of different concentrations (0, 5, 10, 15, 20 and 25%, w/w solid) of xanthan gum to gelatin-CMC film. Physical and mechanical properties of the respective films were evaluated. The addition of xanthan gum increased the thickness, moisture content and water vapour permeability of gelatin-CMC film (p < 0.05). Furthermore, Ultraviolet (UV) light shielding increased along with reduced visible light transparency (p < 0.05) and increased thermal stability (Tg) (p < 0.05). No new functional groups formed although slight shifts in intensity values by Fourier Transform Infrared (FTIR) spectroscopy were observed. X-ray diffraction (XRD) analysis showed a diminished crystalline peak. The resulted films also demonstrated lower tensile strength with diminished elongation at the break point, as well as higher puncture force and lower puncture deformation, indicating higher puncture resistance than comparable gelatin-CMC film. Overall, gelatin-CMC film with xanthan gum (5%, w/w solid) demonstrated improved physical and mechanical properties more than films prepared from comparable formulations.en_US
dc.identifier.citationM.A.S.P. Nur Hazirah, M.I.N. Isa, N.M. Sarbon, Effect of xanthan gum on the physical and mechanical properties of gelatin-carboxymethyl cellulose film blends, Food Packaging and Shelf Life, Volume 9, 2016, Pages 55-63, ISSN 2214-2894, https://doi.org/10.1016/j.fpsl.2016.05.008.en_US
dc.identifier.doi10.1016/j.fpsl.2016.05.008
dc.identifier.epage63
dc.identifier.issn2214-2894
dc.identifier.spage55
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S2214289416300497?via%3Dihub
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/6602
dc.identifier.volume9
dc.language.isoen_USen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Packaging and Shelf Lifeen_US
dc.subjectGelatin, Carboxymethyl cellulose, Xanthan gum, Blended, films, Physical properties, Mechanical propertiesen_US
dc.titleEffect Of Xanthan Gum On The Physical And Mechanical Properties Of Gelatin-carboxymethyl Cellulose Film Blendsen_US
dc.typeArticleen_US
dspace.entity.typePublication

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