Abstract

The moisture sorption behavior of pectin films formulated with different sorbitol content was evaluated and films with different equilibrium moisture contents were obtained. Different models were used to describe the moisture sorption isotherms (MSI) of pectin films, sorbitol and pectin powder. Based on changes observed in MSI, sorbitol was found to strongly interact with pectin polymers. Incorporation of sorbitol in pectin films resulted in lower equilibrium moisture contents at low to intermediate water activities (aw), but much higher moisture contents at aw > 0.53. Estimates of monolayer moisture values (1.53 – 3.81 g H2O kg-1 solids) were obtained by the application of Guggenheim-Anderson-DeBoer (GAB) model. A differential mechanical analyzer (DMA) was used for mechanical properties of formulated films while a differential scanning calorimeter (DSC) was used for thermal properties and glass transition temperature (Tg). With both DMA and DSC tests, the strong plasticizing action of water and sorbitol was evident. Tg vs. moisture content data were successfully fitted to the Fox empirical model. Multi-frequency DMA measurements provided estimates for the apparent activation energy (Ea) of the second glass transition in the range of 131-184 kJ/mol; the values for Ea decreased with increasing sorbitol concentration. Water vapor permeability (WVP) and mechanical properties of the films were also analyzed under varying sorbitol and moisture contents. Increasing moisture or addition of sorbitol to pectin films increased the elongation at break, but decreased the tensile strength, modulus of elasticity and Tg, and increased WVP of the films.

Submitted: September 11, 2006 · Accepted: February 27, 2007 · Published: August 24, 2007

Recommended Citation

Maftoonazad, Neda; Ramaswamy, Hosahalli S.; and Marcotte, Michele (2007) "Moisture Sorption Behavior, and Effect of Moisture Content and Sorbitol on Thermo-Mechanical and Barrier Properties of Pectin Based Edible Films," International Journal of Food Engineering: Vol. 3 : Iss. 4, Article 10.
DOI: 10.2202/1556-3758.1137
Available at: http://www.bepress.com/ijfe/vol3/iss4/art10