Comparative study of the mechanical properties of edible films made from single and blended hydrophilic biopolymer matrices

Estudio comparativo de las propiedades mecánicas de películas comestibles elaboradas a partir de matrices poliméricas simples y combinadas

D. L. Villagómez–Zavala^1,2, C. Gómez–Corona³, E. San Martín Martínez², J.P. Pérez–Orozco⁴, E.J. Vernon–Carter⁵ and R. Pedroza–Islas^2,3*

¹ Facultad de Estudios Superiores Cuautitlán. Universidad Nacional Autónoma de México. Cuautitlán de Romero Rubio, Edo.de México.

² Centro de lnvestigación en Ciencia Aplicada y Tecnología Avanzada del lnstituto Politécnico Nacional. Calzada Legaria 694. Col. Irrigación, CP 11500, México, D.F.

⁴ Departamento de lngeniería Química y Bioquímica, lnstituto Tecnológico de Zacatepec, CP 62780 Zacatepec, Mor., México.

⁵ Departamento de lngeniería de Procesos e Hidraúlica, Universidad Autónoma Metropolitana–lztapalapa, CP 09340, México, D.F., México

Received 10^th of July 2008
Accepted 31^st of October 2008

Abstract

Sodium alginate, κ–carrageenan, mesquite gum and/or whey protein concentrate were used alone or blended for obtaining edible films, using sorbitol as plasticizer. Film mechanical properties were determined with a TA–XT2 texture analyzer. Films with greater breaking factor, tensile strength, tensile strength at break, and tensile energy at break were obtained when sodium alginate was used alone. Low Young's modulus values were obtained with blends of sodium alginate and κ–carrageenan (with the latter predominating in the blend) and mesquite gum–whey protein concentrate (with the former predominating in the blend). The latter blend exhibited highest elongation. Films containing pure sodium alginate or κ–carrageenan or blended with the other gums (with sodium alginate predominating) could be classified as hard, strong and resistant. Films where mesquite gum or whey protein concentrates were on their or where their blend predominated over that of sodium alginate and/or κ–carragenan were mostly soft and weak.

Keywords: hydrocolloids; edible films; mechanical properties; mesquite gum; sodium alginate; κ–carrageenan; whey protein concentrate.

Resumen

Se utilizó alginato de sodio, κ–carragenina, goma de mezquite y/o proteína concentrada de suero lácteo, solos o combinados para obtener películas comestibles, usando sorbitol como plastificante. Se determinaron las propiedades mecánicas de las películas por medio de un analizador de textura TA–TX2. Las películas con mayor factor de ruptura, esfuerzo tensil, esfuerzo tensil a la ruptura y energía tensil a la ruptura, fueron las elaboradas con solo alginato de sodio. Los menores valores del Módulo de Young, se obtuvieron con las mezclas de alginato de sodio y κ–carragenina (cuando esta última predominó en la mezcla) y con las mezclas de goma de mezquite y proteína concentrada de suero lácteo (cuando el primero predominó en la mezcla). La película de esta última mezcla fue también la que exhibió mayor elongación (%). Las películas elaboradas sólo con alginato de sodio o sólo con κ–carragenina o en mezcla con la otra goma (predominando el alginato de sodio), podrían clasificarse como duras, fuertes y resistentes. Las películas de goma de mezquite o de proteína concentrada de suero lácteo o las películas donde la mezcla de éstos predominaba sobre el contenido de alginato de sodio y/o κ–carragenina, fueron en su mayoría suaves y débiles.

Palabras clave: hidrocoloides, películas comestibles; goma de mezquite, alginato de sodio, κ–carragenina; proteína concentrada de suero lácteo.

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Acknowledgements

Authors thank M.Sc. Carmen Chaparro Mercado for her support in the statistical analysis and for the partial financial support provided by the Consejo Nacional de Ciencia y Tecnología de México (CONACyT) through grant U–81157.

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