Journal
CARBOHYDRATE POLYMERS
Volume 87, Issue 2, Pages 1318-1325Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2011.09.019
Keywords
Emulsion films; Chitosan; Olive oil
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Funding
- CONICET [PIP 6250/05]
- Science and Technology National Promotion Agency (ANPCyT [PICT-2006-02153]
- National University of Mar del Plata (UNMdP) [15/G312 - ING 318/11]
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The properties of plasticized chitosan-olive oil emulsion films prepared with increasing oil concentrations were investigated. Emulsifying nature of chitosan was enough to stabilize olive oil droplets in the film forming emulsions; hence homogeneous, thin and translucent films were obtained in all cases. The homogeneity of the lipid globules distribution in the films was confirmed by contact angle measurements and optical microscopy. All the tensile properties (Young Modulus, strength and maximum elongation) increased with olive oil concentration and were explained considering the interactions developed between lipid and carbohydrate phases in addition to the lubricant characteristics of the oil. Moisture sorption, water vapor permeation through the films and effective diffusion coefficients decreased as oil concentration increases, as a result of the non-polar nature of the lipid. Total soluble matter measurements were used to confirm the development of strong associations between chitosan and olive oil. (C) 2011 Elsevier Ltd. All rights reserved.
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