Plasticizer concentration effect on films and coatings based on poly(vinyl alcohol) and cationic starch blends
[Display omitted] •No significant gain comes from sorbitol percentages higher than 15%.•Amounts higher than 15% led to exudation of sorbitol on the film’s surface.•The coating increased the shelf-life of acerolas by one day at room temperature.•The coating led to a more homogeneous ripening of the f...
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| Published in: | Food chemistry Vol. 438; p. 137977 |
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| Main Authors: | , , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
England
Elsevier Ltd
16.04.2024
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| Subjects: | |
| ISSN: | 0308-8146, 1873-7072, 1873-7072 |
| Online Access: | Get full text |
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| Abstract | [Display omitted]
•No significant gain comes from sorbitol percentages higher than 15%.•Amounts higher than 15% led to exudation of sorbitol on the film’s surface.•The coating increased the shelf-life of acerolas by one day at room temperature.•The coating led to a more homogeneous ripening of the fruits.
Films based on poly(vinyl alcohol) (PVA) and cationic starch (CS) were combined with different percentages of sorbitol (S; 15.0, 22.5, and 30.0% w v-1) to assess the effect of plasticizer on the films. Spectroscopic analyses confirmed the interaction between them. However, micrographs indicated the formation of sorbitol crystals on the surface of the films, especially at higher sorbitol concentrations. The blends presented low water vapor transmission rate values, reaching (7.703 ± 0.000) g h−1 m−2 (PVA75CS25S15), and low solubility values for the films containing higher CS amounts. The lack of statistical differences in most parameters suggests that no significant gain comes from increasing the amount of sorbitol at percentages higher than 15%. As a coating, the blend PVA75CS25S15 successfully decreased the loss of moisture content in acerolas by 1.15 times (compared to the control), confirming the suitability of this matrix as a fruit coating. |
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| AbstractList | Films based on poly(vinyl alcohol) (PVA) and cationic starch (CS) were combined with different percentages of sorbitol (S; 15.0, 22.5, and 30.0% w v
) to assess the effect of plasticizer on the films. Spectroscopic analyses confirmed the interaction between them. However, micrographs indicated the formation of sorbitol crystals on the surface of the films, especially at higher sorbitol concentrations. The blends presented low water vapor transmission rate values, reaching (7.703 ± 0.000) g h
m
(PVA
CS
S
), and low solubility values for the films containing higher CS amounts. The lack of statistical differences in most parameters suggests that no significant gain comes from increasing the amount of sorbitol at percentages higher than 15%. As a coating, the blend PVA
CS
S
successfully decreased the loss of moisture content in acerolas by 1.15 times (compared to the control), confirming the suitability of this matrix as a fruit coating. Films based on poly(vinyl alcohol) (PVA) and cationic starch (CS) were combined with different percentages of sorbitol (S; 15.0, 22.5, and 30.0% w v-1) to assess the effect of plasticizer on the films. Spectroscopic analyses confirmed the interaction between them. However, micrographs indicated the formation of sorbitol crystals on the surface of the films, especially at higher sorbitol concentrations. The blends presented low water vapor transmission rate values, reaching (7.703 ± 0.000) g h-1 m-2 (PVA75CS25S15), and low solubility values for the films containing higher CS amounts. The lack of statistical differences in most parameters suggests that no significant gain comes from increasing the amount of sorbitol at percentages higher than 15%. As a coating, the blend PVA75CS25S15 successfully decreased the loss of moisture content in acerolas by 1.15 times (compared to the control), confirming the suitability of this matrix as a fruit coating.Films based on poly(vinyl alcohol) (PVA) and cationic starch (CS) were combined with different percentages of sorbitol (S; 15.0, 22.5, and 30.0% w v-1) to assess the effect of plasticizer on the films. Spectroscopic analyses confirmed the interaction between them. However, micrographs indicated the formation of sorbitol crystals on the surface of the films, especially at higher sorbitol concentrations. The blends presented low water vapor transmission rate values, reaching (7.703 ± 0.000) g h-1 m-2 (PVA75CS25S15), and low solubility values for the films containing higher CS amounts. The lack of statistical differences in most parameters suggests that no significant gain comes from increasing the amount of sorbitol at percentages higher than 15%. As a coating, the blend PVA75CS25S15 successfully decreased the loss of moisture content in acerolas by 1.15 times (compared to the control), confirming the suitability of this matrix as a fruit coating. [Display omitted] •No significant gain comes from sorbitol percentages higher than 15%.•Amounts higher than 15% led to exudation of sorbitol on the film’s surface.•The coating increased the shelf-life of acerolas by one day at room temperature.•The coating led to a more homogeneous ripening of the fruits. Films based on poly(vinyl alcohol) (PVA) and cationic starch (CS) were combined with different percentages of sorbitol (S; 15.0, 22.5, and 30.0% w v-1) to assess the effect of plasticizer on the films. Spectroscopic analyses confirmed the interaction between them. However, micrographs indicated the formation of sorbitol crystals on the surface of the films, especially at higher sorbitol concentrations. The blends presented low water vapor transmission rate values, reaching (7.703 ± 0.000) g h−1 m−2 (PVA75CS25S15), and low solubility values for the films containing higher CS amounts. The lack of statistical differences in most parameters suggests that no significant gain comes from increasing the amount of sorbitol at percentages higher than 15%. As a coating, the blend PVA75CS25S15 successfully decreased the loss of moisture content in acerolas by 1.15 times (compared to the control), confirming the suitability of this matrix as a fruit coating. Films based on poly(vinyl alcohol) (PVA) and cationic starch (CS) were combined with different percentages of sorbitol (S; 15.0, 22.5, and 30.0% w v⁻¹) to assess the effect of plasticizer on the films. Spectroscopic analyses confirmed the interaction between them. However, micrographs indicated the formation of sorbitol crystals on the surface of the films, especially at higher sorbitol concentrations. The blends presented low water vapor transmission rate values, reaching (7.703 ± 0.000) g h⁻¹ m⁻² (PVA₇₅CS₂₅S₁₅), and low solubility values for the films containing higher CS amounts. The lack of statistical differences in most parameters suggests that no significant gain comes from increasing the amount of sorbitol at percentages higher than 15%. As a coating, the blend PVA₇₅CS₂₅S₁₅ successfully decreased the loss of moisture content in acerolas by 1.15 times (compared to the control), confirming the suitability of this matrix as a fruit coating. |
| ArticleNumber | 137977 |
| Author | Petry, Jaiane Maiara Pellá, Michelly Cristina Galdioli Caetano, Josiane Silva, Otavio Augusto Dragunski, Douglas Cardoso |
| Author_xml | – sequence: 1 givenname: Jaiane Maiara surname: Petry fullname: Petry, Jaiane Maiara organization: Center of Engineer and Exact Sciences, State University of West Parana, 85903-000 Toledo, PR, Brazil – sequence: 2 givenname: Michelly Cristina Galdioli surname: Pellá fullname: Pellá, Michelly Cristina Galdioli organization: Department of Chemistry, State University of Maringa, 5790, Av. Colombo, Maringa, Parana 87020-900, Brazil – sequence: 3 givenname: Otavio Augusto surname: Silva fullname: Silva, Otavio Augusto organization: Department of Chemistry, State University of Maringa, 5790, Av. Colombo, Maringa, Parana 87020-900, Brazil – sequence: 4 givenname: Josiane surname: Caetano fullname: Caetano, Josiane organization: Center of Engineer and Exact Sciences, State University of West Parana, 85903-000 Toledo, PR, Brazil – sequence: 5 givenname: Douglas Cardoso surname: Dragunski fullname: Dragunski, Douglas Cardoso email: dcdragunski@gmail.com organization: Center of Engineer and Exact Sciences, State University of West Parana, 85903-000 Toledo, PR, Brazil |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/37976874$$D View this record in MEDLINE/PubMed |
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| Keywords | Sorbitol Food preservation Biodegradable film Acerola Barbados Cherry |
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•No significant gain comes from sorbitol percentages higher than 15%.•Amounts higher than 15% led to exudation of sorbitol on the film’s... Films based on poly(vinyl alcohol) (PVA) and cationic starch (CS) were combined with different percentages of sorbitol (S; 15.0, 22.5, and 30.0% w v ) to... Films based on poly(vinyl alcohol) (PVA) and cationic starch (CS) were combined with different percentages of sorbitol (S; 15.0, 22.5, and 30.0% w v-1) to... Films based on poly(vinyl alcohol) (PVA) and cationic starch (CS) were combined with different percentages of sorbitol (S; 15.0, 22.5, and 30.0% w v⁻¹) to... |
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| SubjectTerms | Acerola acerolas Barbados Cherry Biodegradable film food chemistry Food preservation fruits plasticizers solubility Sorbitol spectroscopy starch water content water vapor |
| Title | Plasticizer concentration effect on films and coatings based on poly(vinyl alcohol) and cationic starch blends |
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