Title of article
Water vapor permeation and antimicrobial properties of sago starch based films formed via microwave irradiation
Author/Authors
Bajpai, S. K. Govt. Model Science College (Auton.) - Department of Chemistry, Polymer Research Laboratory, India , Navin, C. Advanced Materials and Processes Research Institute (Formely RRL Bhopal), India , Ruchi, L. Gyan Ganga College of Technology - Department of Applied Chemistry, India
From page
417
To page
426
Abstract
This work describes investigation of water vapor permeation properties of sago starch based edible film, prepared by microwave irradiation. The films were characterized by the FTIR, XRD, DSC and Tensile strength measurements. The equilibrium moisture content (EMC) data, obtained at 23 and 31°C was fairly interpreted in terms of well known GAB isotherm model. The extent of water vapor, permeated through films was observed to increase with temperature and relative humidities of surrounding environments but decrease with thickness of the films. The rate of water vapor permeation showed a linear relationship with thickness of the films.The presence of chitosan micro particles within the films matrix also caused a decrease in the extent of moisture permeated. Finally the films were loaded with ethylenediamine tetra acetic acid (EDTA) as antimicrobial agent. These films showed excellent antibacterial action against E. coli.
Keywords
Sago starch films , microwave , edible film , GAB isotherm , antimicrobial properties
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2559873
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