Effects of ingredient composition on optical and mechanical properties of pullulan film for food-packaging applications

V. Trinetta, Catherine Nettles Cutter, J. D. Floros

Research output: Contribution to journalArticle

16 Citations (Scopus)

Abstract

In the present research, the effects of pullulan (Pul), glycerin (Gly), xanthan gum (Xa) and locust bean (Lb) concentrations on pullulan film properties were investigated using a Central Composite Rotatable Design. Optimal ingredient combination was determined and antimicrobial activity of films combined with sakacin A was confirmed against Listeria monocytogenes. Using predictive models, contour plots and the characteristics of commercial LDPE films as constraints, the following combination within the optimal region was selected: Pul 100 g/l, Gly 10 g/l, Xa 1 g/l and Lb 1 g/l. Statistical analysis demonstrated that Pul and Gly significantly influenced the properties of pullulan films. Strong interactions were observed between Pul-Gly and Xa-Gly. When sakacin A was added to the film mixture, no significant influence on films optical properties was reported, while an increase in flexibility was observed. Results obtained indicate the potential application of pullulan film developed in this study as an effective antimicrobial biopolymer in food-packaging systems.

Original languageEnglish (US)
Pages (from-to)2296-2301
Number of pages6
JournalLWT - Food Science and Technology
Volume44
Issue number10
DOIs
StatePublished - Dec 1 2011

Fingerprint

Food Packaging
pullulan
food packaging
optical properties
films (materials)
mechanical properties
ingredients
Glycerol
glycerol
sakacins
Grasshoppers
anti-infective agents
Biopolymers
xanthan gum
composite materials
biopolymers
Listeria monocytogenes
Polyethylene
statistical analysis
Research

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

@article{24e8eaf01b464a38a600607b2169e953,
title = "Effects of ingredient composition on optical and mechanical properties of pullulan film for food-packaging applications",
abstract = "In the present research, the effects of pullulan (Pul), glycerin (Gly), xanthan gum (Xa) and locust bean (Lb) concentrations on pullulan film properties were investigated using a Central Composite Rotatable Design. Optimal ingredient combination was determined and antimicrobial activity of films combined with sakacin A was confirmed against Listeria monocytogenes. Using predictive models, contour plots and the characteristics of commercial LDPE films as constraints, the following combination within the optimal region was selected: Pul 100 g/l, Gly 10 g/l, Xa 1 g/l and Lb 1 g/l. Statistical analysis demonstrated that Pul and Gly significantly influenced the properties of pullulan films. Strong interactions were observed between Pul-Gly and Xa-Gly. When sakacin A was added to the film mixture, no significant influence on films optical properties was reported, while an increase in flexibility was observed. Results obtained indicate the potential application of pullulan film developed in this study as an effective antimicrobial biopolymer in food-packaging systems.",
author = "V. Trinetta and Cutter, {Catherine Nettles} and Floros, {J. D.}",
year = "2011",
month = "12",
day = "1",
doi = "10.1016/j.lwt.2011.07.015",
language = "English (US)",
volume = "44",
pages = "2296--2301",
journal = "LWT - Food Science and Technology",
issn = "0023-6438",
publisher = "Academic Press Inc.",
number = "10",

}

Effects of ingredient composition on optical and mechanical properties of pullulan film for food-packaging applications. / Trinetta, V.; Cutter, Catherine Nettles; Floros, J. D.

In: LWT - Food Science and Technology, Vol. 44, No. 10, 01.12.2011, p. 2296-2301.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Effects of ingredient composition on optical and mechanical properties of pullulan film for food-packaging applications

AU - Trinetta, V.

AU - Cutter, Catherine Nettles

AU - Floros, J. D.

PY - 2011/12/1

Y1 - 2011/12/1

N2 - In the present research, the effects of pullulan (Pul), glycerin (Gly), xanthan gum (Xa) and locust bean (Lb) concentrations on pullulan film properties were investigated using a Central Composite Rotatable Design. Optimal ingredient combination was determined and antimicrobial activity of films combined with sakacin A was confirmed against Listeria monocytogenes. Using predictive models, contour plots and the characteristics of commercial LDPE films as constraints, the following combination within the optimal region was selected: Pul 100 g/l, Gly 10 g/l, Xa 1 g/l and Lb 1 g/l. Statistical analysis demonstrated that Pul and Gly significantly influenced the properties of pullulan films. Strong interactions were observed between Pul-Gly and Xa-Gly. When sakacin A was added to the film mixture, no significant influence on films optical properties was reported, while an increase in flexibility was observed. Results obtained indicate the potential application of pullulan film developed in this study as an effective antimicrobial biopolymer in food-packaging systems.

AB - In the present research, the effects of pullulan (Pul), glycerin (Gly), xanthan gum (Xa) and locust bean (Lb) concentrations on pullulan film properties were investigated using a Central Composite Rotatable Design. Optimal ingredient combination was determined and antimicrobial activity of films combined with sakacin A was confirmed against Listeria monocytogenes. Using predictive models, contour plots and the characteristics of commercial LDPE films as constraints, the following combination within the optimal region was selected: Pul 100 g/l, Gly 10 g/l, Xa 1 g/l and Lb 1 g/l. Statistical analysis demonstrated that Pul and Gly significantly influenced the properties of pullulan films. Strong interactions were observed between Pul-Gly and Xa-Gly. When sakacin A was added to the film mixture, no significant influence on films optical properties was reported, while an increase in flexibility was observed. Results obtained indicate the potential application of pullulan film developed in this study as an effective antimicrobial biopolymer in food-packaging systems.

UR - http://www.scopus.com/inward/record.url?scp=80051800779&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=80051800779&partnerID=8YFLogxK

U2 - 10.1016/j.lwt.2011.07.015

DO - 10.1016/j.lwt.2011.07.015

M3 - Article

VL - 44

SP - 2296

EP - 2301

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

IS - 10

ER -