Scientific Production Faculty

Effect of equilibrium moisture content on barrier, mechanical and thermal properties of chitosan films



Gómez Aldapa, Carlos Alberto

2016

65.Aguirre-Loredo, R. Y., Rodríguez-Hernández, A.I., Morales-Sánchez, E., Gómez-Aldapa, C.A., and Velazquez, G. 2016. Effect of equilibrium moisture content on barrier, mechanical and thermal properties of chitosan films. Food Chemistry. 196, 560?566. doi:10.1016/j.foodchem.2015.09.065.


Abstract


Water molecules modify the properties of biodegradable films obtained from hydrophilic materials. Moststudies dealing with thermal, mechanical and barrier properties of hydrophilic films are carried out underone relative humidity (RH) condition. The objective of this work was to evaluate the effect of the moisturecontent on the thermal, mechanical and barrier properties of chitosan films under several RH conditions.Microclimates, obtained with saturated salt solutions were used for conditioning samples and theproperties of the films were evaluated under each RH condition. Chitosan films absorbed up to 40% ofmoisture at the higher RH studied. The percentage of elongation and the water vapour permeabilityincreased while tensile strength, Young?s modulus and glass transition temperature decreased, whenthe moisture content increased. The results suggest that the water molecules plasticized the polymermatrix, changing the properties when the films were in contact with high RH environments.



Research Product




Related articles

Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization

Evaluation of the Antihyperglycemic Effect of Orange (Citrus sinensis var. Valencia) Bagasse in the Es...

Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

Evaluation of the Antihyperglycemic Effect of Orange (Citrus sinensis var.Valencia) Bagasse in Est...

STARCH CHARACTERIZATION OF TWO SORGHUM VARIETIES OF THE STATE OF TAMAULIPAS

Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico

EFFECT OF ACID MODIFICATION OF BLUE CORN (Zea mays) STRIP WITH DIFFERENT ACIDIFYING SOLVENTS...

MICROBIOLOGICAL QUALITY OF WATER-BASED AND DAIRY-BASED POPSICLES PRODUCED IN THE STATE OF HIDALGO, MEXICO

Chemical composition of barley grown under different tillage conditions in three different localities....