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Effect of drying conditions and plasticizer type on some physical and mechanical
properties of amaranth our lms
D.R. Tapia-Blcido a, *, P.J. do Amaral Sobral b, F.C. Menegalli c
a
Departamento de Qumica, Faculdade de Filosoa, Cincias e Letras de Ribeiro Preto, Bandeirantes Avenue, Universidade de So Paulo, CEP 14040-901, Ribeiro Preto e SP, Brazil
Food Engineering Department, FZEA-USP, PO Box 23, CEP 13630-000, Pirassununga e SP, Brazil
c
Food Engineering Department, FEA, UNICAMP, CEP 13083-862, Campinas e SP, Brazil
b
a r t i c l e i n f o
a b s t r a c t
Article history:
Received 18 April 2012
Received in revised form
4 September 2012
Accepted 11 September 2012
In this work we studied the inuence of the drying temperature and relative humidity on the solubility,
mechanical properties, water vapor permeability (WVP), and drying time of amaranth our lms
plasticized with glycerol or sorbitol. The effect of drying temperature and relative humidity on the
mechanical properties of the lm is a function of the plasticizer type. In the presence of glycerol, tougher
our lms are obtained at a lower drying rate, but an inverse behavior is observed for the lms
plasticized with sorbitol. The drying conditions do not have a signicant effect on WVP compared with
sorbitol-plasticized samples, the water sorption isotherm shows that the glycerol-plasticized our lms
are able to retain more water at equilibrium at all the studied temperatures. The lower moisture content,
WVP and drying time achieved for these lms in all the drying conditions indicate better interaction of
sorbitol with the starch and protein macromolecules present in the amaranth our. The optimized drying
conditions are 50 C and 76.2% RH, and 35 C and 70.3% RH for the lms plasticized with glycerol and
sorbitol, respectively.
2012 Elsevier Ltd. Open access under the Elsevier OA license.
Keywords:
Edible lm
Amaranth our
Drying
Glycerol
Sorbitol
1. Introduction
Because of its high protein content and balanced amino acids
composition, the amaranth is a pseudocereal recognized as
a potential food source. Foods, such as ours, breakfast cereals,
pasta, gluten-free biscuits, and tortillas can be produced from
amaranth grains, in order to meet the requirements of special diets,
enrich the protein content of bread, and increase the lysine content
of foods (Breene, 1991; Tosi, Re, Masciarelli, Sanchez, & de la Torre,
2002). The amaranth our was recently used as raw material for the
production of edible lms and coatings, still on a laboratory scale
(Colla, Sobral, & Menegalli, 2006; Tapia-Blcido, Mauri, Menegalli,
Sobral, & An, 2007; Tapia-Blcido, Sobral, & Menegalli, 2005a;
Tapia-Blcido, Sobral, & Menegalli, 2011).
Edible lms are usually obtained by the casting methodology. In
the nal stage of the process, the lm-forming suspension of the
polymer is dried on an appropriate support. In the literature, several
researchers reported on the inuence of drying conditions on the
mechanical and barrier properties of alginate, gelatin, whey protein,
chitosan, soy protein, amylose, and amylopectin lms (Alcantara,
Rumsey, & Krochta, 1998; Da Silva, Bierhalz, & Kieckbush, 2012;
* Corresponding author. Tel.: 55 16 36020580; fax: 55 16 36332660.
E-mail address: delia@ffclrp.usp.br (D.R. Tapia-Blcido).
0023-6438 2012 Elsevier Ltd. Open access under the Elsevier OA license.
http://dx.doi.org/10.1016/j.lwt.2012.09.008
D.R. Tapia-Blcido et al. / LWT - Food Science and Technology 50 (2013) 392e400
393
Table 1
Properties mechanical, solubility, moisture content, WVP and drying time of amaranth our lm plasticized with sorbitol.
T (X1)a
RH (X2)
TSb (MPa)
E (%)
30(1)
30(1)
50(1)
50(1)
25.9(1.414)
54.1(1.414)
40(0)
40(0)
40(0)
40(0)
40(0)
40(1)
70(1)
40(1)
70(1)
55(0)
55(0)
33.8(1.414)
76.2(1.414)
55(0)
55(0)
55(0)
2.9
5.0
3.9
3.3
1.9
3.1
5.4
4.8
4.5
4.4
4.4
30.0
14.2
23.6
35.4
47.3
38.9
10.5
18.2
28.2
26.1
25.1
0.3
0.2
0.2
0.1
0.3
0.3
0.8
0.5
0.6
0.4
0.3
6.3
1.1
2.6
3.9
2.2
0.7
1.3
2.6
1.7
1.1
0.9
YM (MPa)
S (%)
108.2
233.0
200.0
112.1
90.1
105.1
292.7
181.2
215.6
225.2
228.2
53.8
42.5
56.2
27.6
50.8
42.2
38.3
30.2
57.0
55.9
55.0
7.1
8.8
11.4
5.2
3.1
3.1
7.2
5.9
10.1
7.4
5.9
MC (g H2O/100 g)
0.4
0.3
4.3
2.2
4.1
3.1
3.9
2.9
1.6
2.5
1.0
11.9
12.7
13.9
12.3
13.0
13.4
12.5
12.5
13.8
12.3
12.8
0.1
0.4
0.2
0.3
0.4
0.1
0.8
0.1
0.5
0.4
0.3
0.48
0.42
0.48
0.40
0.51
0.48
0.50
0.46
0.43
0.42
0.43
10.0
14.6
4.2
8.7
9.8
5.5
4.6
12.8
7.6
7.6
7.6
0.03
0.05
0.01
0.02
0.02
0.01
0.03
0.03
0.02
0.04
0.05
0.2
0.1
0.2
0.2
0.4
0.3
0.2
0.2
0.3
0.2
0.3
394
D.R. Tapia-Blcido et al. / LWT - Food Science and Technology 50 (2013) 392e400
Table 2
Properties mechanical, solubility, moisture content, WVP and drying time of amaranth our lm plasticized with sorbitol.
T (X1)a
RH (X2)
TSb (MPa)
E (%)
30(1)
30(1)
50(1)
50(1)
25.9(1.414)
54.1(1.414)
40(0)
40(0)
40(0)
40(0)
40(0)
40(1)
70(1)
40(1)
70(1)
55(0)
55(0)
33.8(1.414)
76.2(1.414)
55(0)
55(0)
55(0)
5.0
7.5
8.5
5.0
6.2
8.0
8.0
5.8
6.2
6.0
6.2
18.5
13.1
10.6
19.1
17.7
11.3
8.9
16.3
20.1
21.1
20.1
0.2
0.9
0.5
0.1
0.1
0.6
1.4
0.3
0.5
0.3
0.3
4.4
1.5
2.0
2.4
1.8
1.5
1.2
2.2
2.5
0.9
1.1
YM (MPa)
S (%)
296.4
401.9
465.2
248.0
358.2
480.2
405.9
279.2
302.2
306.9
310.6
60.7
50.3
44.1
35.0
58.2
50.0
39.4
30.4
47.5
47.1
48.2
3.8
5.0
8.8
7.0
4.8
7.5
5.9
3.1
3.3
3.5
2.8
4.0
2.6
2.3
1.5
4.3
2.0
1.7
2.9
2.5
1.2
2.0
MC (g H2O/100 g)
11.9
12.7
13.9
12.3
13.0
13.4
12.5
12.5
13.8
12.3
12.8
0.266
0.250
0.287
0.217
0.204
0.262
0.233
0.264
0.240
0.243
0.240
0.1
0.4
0.2
0.3
0.4
0.1
0.8
0.1
0.5
0.4
0.3
0.06
0.04
0.03
0.04
0.00
0.01
0.03
0.03
0.02
0.02
0.03
0.2
0.2
0.2
0.2
0.3
0.2
0.3
0.2
0.2
0.2
0.2
cell containing silica gel. The cells were then placed in desiccators
containing distilled water. The weight gain of the cells was monitored every 24 h, for 7 days.
2.6. Water sorption isotherms
Initially, the lm samples were placed in chambers containing
silica gel, which allowed for determination of the water vapor
absorption isotherms. Film specimens (approximately 500 mg), in
triplicate, were placed in hermetic chambers containing oversaturated salt solutions of LiCl (aw 0.111), MgCl2$6H2O (aw 0.328),
K2CO3 (aw 0.432), NaBr (aw 0.577), NaNO2 (aw 0.642), NaCl (aw
0.757), KCl (aw 0.843), and BaCl2 (aw 0.904) at 25 2 C for 3 weeks,
which was the time period required for equilibrium to be reached.
The equilibrium moisture content was determined by drying the
samples to constant weight in a vacuum oven at 70 C. The
GuggenheimeAndersoneDe Boer (GAB) model was used to
represent the experimental equilibrium data. The GAB model
follows the formula (Bizot, 1984)
mo $C$K$aw
M
;
1 K$aw $1 K$aw C$K$aw
(1)
(2)
1=k
(3)
where:
gi
Yi Ymin
;
Ymax Ymin
(4)
gi
Ymax Yi
Ymax Ymin
(5)
D.R. Tapia-Blcido et al. / LWT - Food Science and Technology 50 (2013) 392e400
395
For glycerol:
(6)
R2 0:87
(7)
(8)
For sorbitol:
R2 0:90
R2 0:88
(9)
(10)
Fig. 1. Drying curves of amaranth our lms at (-) 25.9 C, 55% RH; (B) 30 C, 55%
RH; (6) 30 C, 70% RH; (:) 40 C, 33.8% RH; (C) 40 C, 55% RH; () 40 C, 76.2% RH;
(,) 50 C, 40% RH; (*) 50 C, 70% RH; (7) 54.1 C, 55% RH. (a) Glycerol, (b) Sorbitol.
(11)
396
D.R. Tapia-Blcido et al. / LWT - Food Science and Technology 50 (2013) 392e400
For glycerol:
molecular mass (glycerol 92 mol g1 and sorbitol 182 mol g1),
which makes it a more effective plasticizer for many edible lms.
Youngs modulus exhibits the same behavior as the TS as
a function of T and RH (gure not shown). The larger YM values for
lms plasticized with sorbitol are obtained at higher drying rates,
so a different behavior is detected for the lms plasticized with
glycerol. In the latter case, intermediate temperatures and a wide
range of relative humidity give higher YM values.
(12)
For sorbitol:
(13)
D.R. Tapia-Blcido et al. / LWT - Food Science and Technology 50 (2013) 392e400
397
Fig. 4. Solubility of amaranth our lms as a function of the temperature and relative
humidity. (a) Glycerol, (b) Sorbitol.
Fig. 5. Water sorption isotherms of amaranth our lms at (-) 30 and (B) 40 C. (a)
Glycerol, (b) Sorbitol. (d) GAB 30 C, () GAB 40 C.
398
D.R. Tapia-Blcido et al. / LWT - Food Science and Technology 50 (2013) 392e400
Table 3
Parameters of the GuggenheimeAndersonede Boer (GAB) model for sorption
isotherms of amaranth our lm plasticized with glycerol or sorbitol.
Plasticizer
Temperature ( C)
mo (g H2O/100 g db)
RMSE (%)
Glycerol
30
40
30
40
6.3
6.3
5.2
5.7
4.5
5.7
3.1
3.9
0.960
0.957
0.970
0.962
3.6
4.2
1.0
3.7
Sorbitol
mo moisture content of the monolayer, C and K are constants, RSME Root mean
square error.
For glycerol:
R2 0:90
(14)
For sorbitol:
(15)
The drying time corresponds to the time required for the lms
plasticized with glycerol or sorbitol to reach a moisture content of
3.04 g H2O/g db (Tables 1 and 2). As drying to those nal moisture
contents virtually takes place during the constant rate period, the
drying rate is controlled by heat and mass transfer in the external
gas phase. Hence, the drying time is almost a linear function of the T
and is inversely related to the RH (gure not shown).
3.6. Water sorption isotherms
The water sorption isotherms of our lms plasticized with
glycerol or sorbitol as plasticizer are presented in Fig. 5. The
experimental data obtained for these lms at 30 and 40 C t by the
GAB model well. The parameters for the GAB equation are
summarized in Table 3. All the water sorption curves of the lms are
sigmoid in shape, revealing a slower increase in the equilibrium
moisture content until aw 0.6; thereafter, there is a dramatic
increase in the slope of the isotherm, indicating the presence of
non-bound or free-state water associated with enhanced solubilization (Hernndez-Muoz, Kanavouras, Ng, & Gavara, 2003; Su
et al., 2010). For the lms containing sorbitol, at lower aw (<0.5)
there is clear reduction in the equilibrium moisture content of the
lms with rising temperature. However, this behavior is less
evident for lms plasticized with glycerol. At the same aw, the
equilibrium moisture content is higher for amaranth our lms in
the presence of glycerol (Fig. 5a), compared with lms containing
sorbitol (Fig. 5b). Therefore, the glycerol-plasticized our lms are
able to retain more water at equilibrium, compared with the
"
G
!3
(16)
D.R. Tapia-Blcido et al. / LWT - Food Science and Technology 50 (2013) 392e400
399
!3
"
1:59 0:52X2 1:49X1 X2 3 11:61 2:53X12 3:49X22 3:50X1 X2
G
*
3:5
12:3
!6 #1=3
16:98 7:59X2 2:16X12 7:33X22 5:10X1 X2
*
30:4
(17)
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