{"title":"Development and characterization of new formulation of biodegradable emulsified film based on polysaccharides blend and microcrystalline wax","authors":"Djalila Aoufi, Nabila Belloul, Aicha Serier","doi":"10.1515/polyeng-2023-0048","DOIUrl":null,"url":null,"abstract":"Abstract The aim of the present work is the development and characterization of new formulation of emulsified films based on soluble starch/sodium alginate blend and microcrystalline wax. The developed films were studied in order to use them as new formulations to produce food packaging. The obtained films were generally homogeneous, thin, and slightly flexible. These films appeared more opaque compared to the non-emulsified film. Incorporation of microcrystalline wax was caused modifications of mechanical properties of films; these modifications were principally due to the formation of amylose–lipid complex. It was found that microcrystalline significantly reduced film water vapor permeability (WVP) of emulsified films. Atomic force microscope (AFM) was used to evaluate surface topography and roughness of the films. The surface topography was significantly affected, in the other word high roughness values were obtained. Microemultion formation in which the microcrystalline wax particles are distributed homogeneously within the polymer matrix was investigated by scanning electron microscopy (SEM). Moreover, the polysaccharides blend/microcrystalline wax emulsified films can be useful as a biodegradable packaging material to maintain the quality of food products.","PeriodicalId":16881,"journal":{"name":"Journal of Polymer Engineering","volume":"8 2","pages":"0"},"PeriodicalIF":1.7000,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Polymer Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1515/polyeng-2023-0048","RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"POLYMER SCIENCE","Score":null,"Total":0}
引用次数: 0
Abstract
Abstract The aim of the present work is the development and characterization of new formulation of emulsified films based on soluble starch/sodium alginate blend and microcrystalline wax. The developed films were studied in order to use them as new formulations to produce food packaging. The obtained films were generally homogeneous, thin, and slightly flexible. These films appeared more opaque compared to the non-emulsified film. Incorporation of microcrystalline wax was caused modifications of mechanical properties of films; these modifications were principally due to the formation of amylose–lipid complex. It was found that microcrystalline significantly reduced film water vapor permeability (WVP) of emulsified films. Atomic force microscope (AFM) was used to evaluate surface topography and roughness of the films. The surface topography was significantly affected, in the other word high roughness values were obtained. Microemultion formation in which the microcrystalline wax particles are distributed homogeneously within the polymer matrix was investigated by scanning electron microscopy (SEM). Moreover, the polysaccharides blend/microcrystalline wax emulsified films can be useful as a biodegradable packaging material to maintain the quality of food products.
期刊介绍:
Journal of Polymer Engineering publishes reviews, original basic and applied research contributions as well as recent technological developments in polymer engineering. Polymer engineering is a strongly interdisciplinary field and papers published by the journal may span areas such as polymer physics, polymer processing and engineering of polymer-based materials and their applications. The editors and the publisher are committed to high quality standards and rapid handling of the peer review and publication processes.