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Effects of Sodium Alginate and Gelatin on Physical and Thermal Properties of Pullulan Blend Films |
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PP: 53-63 |
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doi:10.18576/ijtfst/150104
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Author(s) |
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Imelda Yi Zi Liew,
Ing Hong Ooi,
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Abstract |
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| In this paper, we discussed blending pullulan with other polysaccharides or proteins as a strategic approach to improve the inferior properties of pullulan films, such as brittleness and low water resistance. In this work, films made from pullulan:sodium alginate, pullulan:gelatin, and pullulan:sodium alginate:gelatin mixture were prepared by the solvent casting method. By adjusting the alginate-to-gelatin ratio in PU:SA:GE blend films, the water content, light transmittance/absorbance, thermal stability, and water solubility of the films can be tailored to achieve desirable performance levels, highlighting their potential for packaging applications. The PU:SA:GE (5:1:3) ternary blend film exhibited the highest light absorbance, good thermal stability, adequate mechanical strength, and moderate water solubility, making it a promising candidate for packaging light-sensitive foods. Compared with PU:SA and PU:GE binary blends, this formulation provides greater opacity and reduced water sensitivity, thereby offering a functional advantage for food packaging applications. |
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