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Open AccessArticle

Thermodynamic Properties and State Diagram of Gum Ghatti-Based Edible Films: Effects of Glycerol and Nisin

1
School of Agricultural Engineering and Food Science, Shandong University of Technology, Xincun West Road, Zibo, Shandong 255000, China
2
School of Agriculture and Food, The University of Melbourne, Parkville 3010, Australia
*
Author to whom correspondence should be addressed.
Pingping Zhang and Ya Zhao contributed equally to this work and are co-first authors.
Polymers 2020, 12(2), 449; https://doi.org/10.3390/polym12020449 (registering DOI)
Received: 14 January 2020 / Revised: 3 February 2020 / Accepted: 11 February 2020 / Published: 14 February 2020
(This article belongs to the Special Issue Thermodynamics and Kinetics of Multicomponent Polymer Systems)
In this present study, the thermodynamic and thermal properties of glycerol and nisin-incorporated gum ghatti (GG, Anogeissus latifolia)-based films were determined. The films exhibited type III isotherm behaviors. Moisture content (MC) of films was increased with increasing water activity (aw) and decreased with higher temperature. The incorporation of glycerol and nisin increased the sorption ability of GG films. The net isosteric heat of adsorption (qst) and differential entropy (Sd) were decreased with increasing MC, showing an exponential negative correlation between them. Spreading pressure (φ) was increased with increasing aw, but decreased with higher temperature. This incorporation of glycerol and nisin increased the qst, Sd and φ of the GG films. The sorption behaviors were enthalpy-driven and non-spontaneous processes. The glass transition temperature (Tg), critical MC and aw of the films were decreased, and increased respectively with the incorporation of glycerol and nisin. This work provides a theoretical basis for the application of edible films in fresh food preservation. View Full-Text
Keywords: gum ghatti; glycerol; nisin; thermodynamic properties; state diagram gum ghatti; glycerol; nisin; thermodynamic properties; state diagram
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MDPI and ACS Style

Zhang, P.; Zhao, Y.; Zhang, X.; Zhu, L.; Fang, Z.; Shi, Q. Thermodynamic Properties and State Diagram of Gum Ghatti-Based Edible Films: Effects of Glycerol and Nisin. Polymers 2020, 12, 449.

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