naa a22 4500 510724418 CHVBK 20180411082929.0 cr unu---uuuuu 180411e20130601xx s 000 0 eng 10.1007/s11947-011-0753-x doi (NATIONALLICENCE)springer-10.1007/s11947-011-0753-x Utilization of Galactomannan from Gleditsia triacanthos in Polysaccharide-Based Films: Effects of Interactions Between Film Constituents on Film Properties [Elektronische Daten] [Miguel Cerqueira, Bartolomeu Souza, José Teixeira, António Vicente] The objective of this work was to evaluate the effect of the concentrations of Gleditsia triacanthos galactomannan and glycerol and the presence of corn oil in the physical properties of edible films. The influence of interactions between those constituents on films' permeability to gases (water vapour, CO2 and O2), solubility in water, mechanical properties and colour was evaluated. The effects of those variables were analysed according to a 23 factorial design; regression coefficients were used to understand the influence of each variable (factor) on the studied properties, and a multifactor model was developed. Results show that galactomannan concentration is the most significant factor affecting the studied properties; moreover, the increase of plasticizer concentration and the presence of oil showed to be the most influent in the particular cases of solubility and transport properties (water vapour permeability and O2 permeability), respectively. These results show that galactomannan films' properties can be tailored to allow their use as alternative to non-biodegradable, non-edible packaging materials. Springer Science+Business Media, LLC, 2011 Edible films nationallicence Galactomannan nationallicence Permeability nationallicence Mechanical nationallicence Water solubility nationallicence Colour nationallicence Cerqueira Miguel IBB-Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal aut Souza Bartolomeu IBB-Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal aut Teixeira José IBB-Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal aut Vicente António IBB-Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal aut Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1600-1608 1935-5130 6:6<1600 2013 6 11947 https://doi.org/10.1007/s11947-011-0753-x text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0753-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Cerqueira Miguel IBB-Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal aut NATIONALLICENCE 700 1- Souza Bartolomeu IBB-Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal aut NATIONALLICENCE 700 1- Teixeira José IBB-Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal aut NATIONALLICENCE 700 1- Vicente António IBB-Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1600-1608 1935-5130 6:6<1600 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer