Preparation and characterization of konjac glucomannan and ethyl cellulose blend films

Xing Li, Fatang Jiang, Xuewen Ni, Wenli Yan, Yapeng Fang, Harold Corke, Man Xiao*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

48 Scopus citations

Abstract

Konjac glucomannan (KGM)/ethyl cellulose (EC) blend films were prepared at different blend ratios (KGM/EC=10/0, 9/1, 8/2, 7/3, 6/4, and 0/10, w/w) in the presence of dibutyl sebacate at 25% (w/w) of total solids content.Hydrogen bond interactions between KGM and EC occurred. An ethyl cellulose phase consisting of oval-shaped particles was uniformly embedded in the KGM continuous phase. The maximum values of tensile strength and elongation at break of blend films were respectively 48MPa and 12.7% when the ratio of KGM and EC was 7/3 (w/w). Compared to KGM film, the moisture resistance, thermal stability, tensile strength, and elongation at break of blend films were increased. In addition, water vapor transmission was decreased, but the oxygen permeability was increased by blending. Applications of the blend film of KGM and EC for food packaging are suggested.

Original languageEnglish
Pages (from-to)229-236
Number of pages8
JournalFood Hydrocolloids
Volume44
DOIs
StatePublished - 1 Feb 2015
Externally publishedYes

Keywords

  • Blend film
  • Ethyl cellulose
  • Konjac glucomannan
  • Microstructure
  • Physical properties

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