Tensile and water vapour properties of calcium crosslinked alginate-cashew tree gum films

International Journal of Food Science & Technology

Tensile and Water Vapour Properties of Calcium Crosslinked Alginate-Cashew Tree Gum Films

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International Journal of Food Science and Technology IJFST-2011-08013.R3 Original Manuscript Edible Films, Biodegradable Packaging, Polysaccharides, Gums

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Tensile and Water Vapour Properties of Calcium Crosslinked Alginate-Cashew Tree Gum Films

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Alginate/Cashew Tree Gum Films Henriette M.C. Azeredo*, Ulysses S. Magalhães, Samira A. Oliveira, Hálisson L. Ribeiro, Edy S. Brito, Márcia R. De Moura Embrapa Tropical Agroindustry *Corresponding author. Embrapa Tropical Agroindustry, R. Dra. Sara Mesquita, 2270, Fortaleza, CE, Brazil, CEP 60511-110, [e-mail].

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Abstract

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In this study, sodium alginate films were blended with cashew tree gum (CTG) and immersed in CaCl2 solution. The influence of CTG concentration and immersion time in CaCl2 on tensile properties, water vapour permeability and water solubility of alginate films was evaluated. Glycerol-plasticized alginate/CTG films were cast on glass plates, which were then immersed in a 2% CaCl2 solution in order to crosslink alginate. CTG concentration in the film solution and immersion time in