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Foods 2016, 5(1), 1; doi:10.3390/foods5010001

Water Sorption Isotherm of Pea Starch Edible Films and Prediction Models

1
School of Environmental and Life Sciences, University of Newcastle, Ourimbah NSW 2258, Australia
2
NSW Department of Primary Industries, Ourimbah NSW 2258, Australia
3
Division of Food and Drink, School of Science, Engineering and Technology, University of Abertay, Dundee DD1 1HG, UK
*
Authors to whom correspondence should be addressed.
Academic Editor: Sheryl Barringer
Received: 8 October 2015 / Revised: 16 December 2015 / Accepted: 17 December 2015 / Published: 24 December 2015
(This article belongs to the Special Issue Food Coatings)
View Full-Text   |   Download PDF [1135 KB, uploaded 24 December 2015]   |  

Abstract

The moisture sorption isotherm of pea starch films prepared with various glycerol contents as plasticizer was investigated at different storage relative humidities (11%–96% RH) and at 5 ± 1, 15 ± 1, 25 ± 1 and 40 ± 1 °C by using gravimetric method. The results showed that the equilibrium moisture content of all films increased substantially above aw = 0.6. Films plasticized with glycerol, under all temperatures and RH conditions (11%–96%), adsorbed more moisture resulting in higher equilibrium moisture contents. Reduction of the temperature enhanced the equilibrium moisture content and monolayer water of the films. The obtained experimental data were fitted to different models including two-parameter equations (Oswin, Henderson, Brunauer–Emmitt–Teller (BET), Flory–Huggins, and Iglesias–Chirife), three-parameter equations Guggenhiem–Anderson–deBoer (GAB), Ferro–Fontan, and Lewicki) and a four-parameter equation (Peleg). The three-parameter Lewicki model was found to be the best-fitted model for representing the experimental data within the studied temperatures and whole range of relative humidities (11%–98%). Addition of glycerol increased the net isosteric heat of moisture sorption of pea starch film. The results provide important information with estimating of stability and functional characteristics of the films in various environments. View Full-Text
Keywords: pea starch; edible film; moisture sorption isotherm; modeling pea starch; edible film; moisture sorption isotherm; modeling
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Saberi, B.; Vuong, Q.V.; Chockchaisawasdee, S.; Golding, J.B.; Scarlett, C.J.; Stathopoulos, C.E. Water Sorption Isotherm of Pea Starch Edible Films and Prediction Models. Foods 2016, 5, 1.

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