Tara gum edible film incorporated with oleic acid
2016
Ma, Qianyun | Hu, Dongying | Wang, Haixia | Wang, Lijuan
The aim of this study was to develop films based on tara gum (TG). Oleic acid (OA) was added to the films to improve their water resistance. The effect of OA concentration (0%, 5%, 10%, 15%, and 20%, w/w, TG basis) on the color, opacity, moisture content, water vapor permeability (WVP), mechanical properties, and thermal properties of the TG based films were examined. The chemical structure and surface morphologies of the TG/OA films were analyzed by Fourier transform infrared spectroscopy and scanning electron microscopy, respectively. The results show no obvious interaction between TG and OA in the films, as well as the formation of more pores in films with higher OA content. Addition of OA caused the films to take on a yellow hue in preference to white and decreased the water content and WVP. The contact angle increased from 76.75° to 107.28°, but the tensile strength decreased from 57.4 to 26.8 MPa. In contrast, the thermal stability increased. The main conclusion of this study is that addition of OA significantly improved the hydrophobicity of TG-based films. This study provides a novel means of decreasing the sensitivity of these films to water. Therefore, TG/OA films may hold promise as material for biopolymer packaging.
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