Publication:
Effect of Xanthan and Locust Bean Gum Synergistic Interaction on Characteristics of Biodegradable Edible Film

Simple item page
dc.authorscopusid56023809500
dc.authorscopusid53878618900
dc.authorscopusid37073587500
dc.contributor.authorKurt, A.
dc.contributor.authorToker, O.S.
dc.contributor.authorTornuk, F.
dc.date.accessioned2020-06-21T13:18:43Z
dc.date.available2020-06-21T13:18:43Z
dc.date.issued2017
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Kurt] Abdullah, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey, Department of Food Engineering, Bitlis Eren Üniversitesi, Bitlis, Turkey; [Toker] Omer Said, Department of Food Engineering, Yıldız Teknik Üniversitesi, Istanbul, Turkey; [Tornuk] Fatih, Department of Food Engineering, Yıldız Teknik Üniversitesi, Istanbul, Turkeyen_US
dc.description.abstractThe present study was aimed to use different combinations of xanthan (XG) and locust bean gum (LBG) in the biodegradable edible film preparation by benefitting from their synergistic interactions for the first time. Concentrations of LBG, XG and glycerol of the optimized film sample were found to be 89.6%, 10.4% and 20%, respectively. At the optimum point the WVP, TS, E% and EM values of film were found 0.22 g mm h−1 m2 kPa, 86.97 MPa, 33.34% and 177.25 MPa, respectively. The optimized film was characterized for its physical, thermal and structural behavior. The scanning electron microscopy (SEM), X-ray diffraction (XRD), differential scanning calorimetry (DSC) and fourier transform infrared spectroscopy (FTIR) analyses exhibited miscibility and presence of interaction between polymers. In conclusion, XG and LBG interaction was used successfully to get biodegradable films and coatings with improved characteristics. © 2017 Elsevier B.V.en_US
dc.identifier.doi10.1016/j.ijbiomac.2017.04.081
dc.identifier.endpage1044en_US
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.pmid28450249
dc.identifier.scopus2-s2.0-85018369776
dc.identifier.scopusqualityQ1
dc.identifier.startpage1035en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2017.04.081
dc.identifier.volume102en_US
dc.identifier.wosWOS:000406984300113
dc.identifier.wosqualityQ1
dc.language.isoenen_US
dc.publisherElsevier B.V.en_US
dc.relation.ispartofInternational Journal of Biological Macromoleculesen_US
dc.relation.journalInternational Journal of Biological Macromoleculesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBiodegradable Filmen_US
dc.subjectFilm Structureen_US
dc.subjectRheologyen_US
dc.subjectSynergyen_US
dc.subjectThermal Analysisen_US
dc.titleEffect of Xanthan and Locust Bean Gum Synergistic Interaction on Characteristics of Biodegradable Edible Filmen_US
dc.typeArticleen_US
dspace.entity.typePublication

Files

Collections

Scopus İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu