Combined effect of plasticizers and surfactants on the
It was observed a synergistic behavior between the plasticizer and the surfactants. Films with glycerol and high level of any of the surfactants behaved as films with larger amount of plasticizer (with lower tensile strength, higher elongation, and higher WVP). Tween 20 was the surfactant that showed the most intense synergistic effect with
Combined effect of plasticizers and surfactants on the
The incorporation of plasticizers resulted in more flexible and manageable films and higher WVP. At low concentration, Tween 20 was the surfactant that reduced surface tension the most, while at high concentration it was lecithin.
Combined effect of plasticizers and surfactants on the
Combined effect of plasticizers and surfactants on the physical properties of starch based edible films M. Rodriguez, J. Osés, +1 author J. Maté Published 1 October 2006 Chemistry Food Research International View via Publisher Save to Library Create Alert Cite 364 Citations Citation Type More Filters
Combined effect of plasticizers and surfactants on the
The small molecule of plasticizers can penetrate the biopolymer chains and increase the free volume of polymer network and segmental movements by reducing intermolecular interactions. Therefore,...
Effect of plasticizer and surfactant on the properties
Glycerol incorporation into PVA/CTS blends resulted in higher flexibility and greater water absorption capacity of the three- and four-component polymeric blends compared with these blends with sorbitol. By contrast, the addition of the surfactant to the materials is essential for their application in personal hygiene products as disposable wipes.
- Do plasticizers and Surfactants affect starch-based edible films and coatings?
- The combined effect of plasticizers and surfactants on starch-based edible films and coatings was investigated using glycerol, Tween 20, and Spam 80 as plasticizers and soy lecithin as a surfactant .
- Which surfactant reduces wettability of film solutions?
- The wettability of the film solutions was quantified by measuring their surface tension. The incorporation of plasticizers resulted in more flexible and manageable films and higher WVP. At low concentration, Tween 20 was the surfactant that reduced surface tension the most, while at high concentration it was lecithin.
- Do Surfactants affect mechanical properties?
- In the absence of glycerol, surfactants had a significant effect on mechanical properties, but they did not modify significantly WVP of the films. It was observed a synergistic behavior between the plasticizer and the surfactants.
- Which surfactant reduces surface tension?
- At low concentration, Tween 20 was the surfactant that reduced surface tension the most, while at high concentration it was lecithin. In the absence of glycerol, surfactants had a significant effect on mechanical properties, but they did not modify significantly WVP of the films.
- Does glycerol interact with surfactants?
- It was observed a synergistic behavior between the plasticizer and the surfactants. Films with glycerol and high level of any of the surfactants behaved as films with larger amount of plasticizer (with lower tensile strength, higher elongation, and higher WVP).
- Which surfactant has the most synergistic effect with glycerol?
- Tween 20 was the surfactant that showed the most intense synergistic effect with glycerol. The use of edible films and coatings has been constantly increasing in the food industry. Coatings help meet many challenges related to the storage and marketing of food products.
