Water Sorption Isotherm of Pea Starch Edible Films and Prediction Models

Bahareh Saberi; Quan V. Vuong; Suwimol Chockchaisawasdee; John B. Golding; Christopher J. Scarlett; Costas E. Stathopoulos

doi:10.3390/foods5010001

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Water Sorption Isotherm of Pea Starch Edible Films and Prediction Models

Journal article

Open access

Peer reviewed

Water Sorption Isotherm of Pea Starch Edible Films and Prediction Models

Bahareh Saberi, Quan V. Vuong, Suwimol Chockchaisawasdee, John B. Golding, Christopher J. Scarlett and Costas E. Stathopoulos

Foods, Vol.5(1), pp.1-18

2015

DOI: https://doi.org/10.3390/foods5010001

PMID: 28231096

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Abstract

Food Science & Technology

Life Sciences & Biomedicine

Science & Technology

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 degrees C by using gravimetric method. The results showed that the equilibrium moisture content of all films increased substantially above a(w) = 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.

Details

Title: Water Sorption Isotherm of Pea Starch Edible Films and Prediction Models
Authors/Creators: Bahareh Saberi - Hunter Water
Quan V. Vuong - Hunter Water
Suwimol Chockchaisawasdee - Loei Rajabhat University
John B. Golding - New South Wales Department of Primary Industries
Christopher J. Scarlett - Hunter Water
Costas E. Stathopoulos - Murdoch University, Food Futures Institute
Publication Details: Foods, Vol.5(1), pp.1-18
Publisher: MDPI
Number of pages: 18
Grant note: University of Newcastle, NSW Australia
Identifiers: 991005707257107891
Murdoch Affiliation: Food Futures Institute
Language: English
Resource Type: Journal article

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Collaboration types: Domestic collaboration; International collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.85 Food Science & Technology; 3.85.741 Chitosan Packaging Films
Web Of Science research areas: Food Science & Technology
ESI research areas: Agricultural Sciences