Improvement of hydration properties of pectin/nanochitosan films

Thi Minh Phuong Ngo
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Abstract

This study aims to develop hydration properties of pectin/nanochitosan films at different pectin: nanochitosan ratios (100:0; 75:25; 50:50; 25:75 and 0:100). The blending of pectin with nanochitosan at ratio of 50:50 (P/NaCS2) reduced moisture content, swelling degree, water solubility. Moisture sorption isotherms for all P/NaCS films had a sigmoidal shape. Moisture sorption isotherms indicated hydrophobic character of P/NaCS films. Moisture sorption isotherm showed that P/NaCS films should be used at lower than 86%RH. Some models such as GAB, BET, Peleg and Oswin were investigated for predicting the equilibrium moisture content of P/NaCS films. The results showed that the GAB model was the best estimator. SEM micrographs of cross - section morphology of P/NaCS films indicated that certain interactions between pectin and nanochitosan matrix were formed. Therefore, P/NaCS2 films can be used as active packaging to extend the shelf life of food.
果胶/纳米壳聚糖膜水化性能的改善
研究了不同果胶与纳米壳聚糖比例(100:0;25;50:50;25:75和0:100)。果胶与纳米壳聚糖以50:50 (P/NaCS2)的比例共混,降低了果胶的含水率、溶胀度和水溶性。P/NaCS膜的吸湿等温线均呈s型。吸湿等温线显示了P/NaCS膜的疏水性。吸湿等温线表明,P/NaCS膜应在低于86%的相对湿度下使用。采用GAB、BET、Peleg和Oswin等模型预测P/NaCS薄膜的平衡含水率。结果表明,GAB模型是最好的估计器。P/NaCS膜的截面形貌的SEM显微图表明,果胶与纳米壳聚糖基质之间形成了一定的相互作用。因此,P/NaCS2薄膜可以作为活性包装来延长食品的保质期。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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