The effects of glycerol and guar-xanthan mixture on mechanical and barrier properties of starch based edible films - chemometric analysis

Abstract

The aim of this work was to evaluate the simultaneous effect of glycerol (30%, 40%, 50%) and guar-xanthan gum addition (0.1%, 0.3%, 0.5%) effect on starch based edible film mechanical and barrier properties. According to Response Surface Methodology, the most influential parameter in the second order polynomial models calculation was the percentage of glycerol, while the linear term of guar-xanthan content was important only for second order polynomial model calculation for tensile strength and water vapor permeability. According to Principal Component Analysis, samples grouping along the first component are primarily due to the content of glycerol, which is also confirmed by ANOVA analysis. According Cluster Analysis, two separate clusters are observed on the dendrogram, which includes the right (with the increased value of tensile strength) and the left cluster (with the increased value of elongation break and water vapor permeability). The observed distance the two clusters is considerable (approx. 80). [Projekat Ministarstva nauke Republike Srbije, br. TR-31055: Osmotic dehydration of food - energy and environmental aspects of sustainable production]

Keywords

• edible films
• plasticizers
• characteristics
• pattern recognition techniques