EFFECT OF PLASTICIZERS AND CALCIUM ON WATER VAPOR PERMEABILITY OF MESQUITE GUM-CANDELILLA WAX BASED FILMS
The barrier properties of edible films depend strongly on film composition. It is well known that the ability of hydrophobic substances to retard moisture transfer depends on the homogeneity of their final distribution in the hydrophilic matrix. The objective of this study was to evaluate the effect of different concentrations of glycerol and sorbitol with or without calcium on the structural matrix and water vapour permeability of mesquite gum-candelilla wax and mesquite gum-candelilla:mineral oil films and their potential to protect the shelf-life of Persian lime fruits. Results indicated that a ratio of mesquite gum-plasticizer (1:0.2) and a disperse phase of candelilla wax yielded films providing a WVP lower than basic formulation mesquite gum-candelilla wax. However, there was no important difference on WVP when calcium added in these films. The films elaborated with the blend of candelilla wax:mineral oil in a 2:1 ratio, in which plasticizers and calcium were added, showed a noticeable improvement on WVP barrier. These results are explained by the changes induced by plasticizers and interactions of calcium on the support matrix as evidenced by SEM. Finally, the least weight loss in Persian limes was obtained with mesquitecandelilla wax:mineral oil containing sorbitol formulation and their shelf life was 25 days
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