4.7 Article

Novel synergistic transparent k-Carrageenan/Xanthan gum/Gellan gum hydrogel film: Mechanical, thermal and water barrier properties

Journal

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 118, Issue -, Pages 561-568

Publisher

ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijbiomac.2018.06.110

Keywords

k-Carrageenan; Xanthan gum; Gellan gum; Thermal properties; Mechanical properties; Water barrier properties

Funding

  1. Technology Innovation Program - Ministry of Trade, Industry and Energy (MOTIE Korea) [10076409]
  2. Yeungnam University

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The aim is to develop novel synergistic transparent k-Carrageenan/Xanthan gum/Gellan gum (k-C/X/G) hydrogel films with different weight ratio composition and to study the effect of these compositions on the physical properties of the films. The structure and morphological properties of the films were investigated by Fourier-transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), X-ray diffraction (XRD) and differential scanning calorimeter (DSC). Results for FT-IR, DSC and SEM analysis showed a clear interaction between k-C, X, and G to form a new material. The mechanical, thermal and water barrier properties such as water vapor permeability (WVP), water contact angle (WCA) and moisture content were determined. The temperature at 5% weight loss (T-5%) are in the range of 64.2-121.9 degrees C. The WVP exhibits are in the range of 1.8-2.4, contact angle are in the range of 32-65.8 degrees and moisture content 16.5-21.51. The hydrogel film had good tensile strength of 19.1-31.0 MPa and elongation at break of 13-19% and tensile modulus of 1.6-2.4 GPa. The UV results indicate that the films were very transparent. The range of properties of the ternary k-C/X/G hydrogel films suggest that the presence molecular interaction and cross linking within the blends. (C) 2018 Elsevier B.V. All rights reserved.

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