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A Comprehensive Study on Sorption, Water Barrier, and Physicochemical Properties of Some Protein- and Carbohydrate-Based Edible Films

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Abstract

The main aim was to discuss the relation between water vapor transmission rate (WVTR) and moisture sorption isotherms (MSIs) of whey protein (WPI), soy protein isolate (SPI), and carboxymethyl cellulose (CMC) films. MSIs obtained using dynamic vapor sorption (DVS) instrument were fitted to GAB, BET, Oswin, Halsey, and Harkins–Jura models, and examined in detail with Peleg approach. BET and Oswin models had the highest R2 values (0.999). The MSI’s data were used to assess water vapor barrier interactions between permeability (P-calculated using WVTR), diffusivity (D), and solubility (S) properties and to compare their feasibility in P = DS simple equation. D and S were calculated using different approaches of Fick’s second law and Henry’s law. Calculated, measured, and predicted all different P, D, and S presented good operational interchangeability (r = 0.84–0.95). CMC films had the highest WVTR at 1008.06 g/m2 day; those of WPI and SPI films were 865.79 and 595.71 g/m2 day at studied condition. The hydrophilicity of CMC films deduced from its high water vapor adsorption capacity might lead to the lowest D among the studied films. This might result in swelling of film matrix and reduction of film porosity. It was interesting to note that films having the highest So (128.8 cm3/cm3 cmHg) presented the lowest diffusivity (2.51 × 10−11 cm2/s) with a highest WVTR. Oxygen barrier, mechanical, thermal, and structural measurements were also applied to characterize the films. SPI film was the finest film in terms of its barrier film properties and good film-forming ability.

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Availability of Data and Materials

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Abbreviations

r :

Correlation coefficients

R 2 :

Determination coefficient

t :

Time (s or day)

p :

Pressure (cmHg or atm)

A :

Area (cm2)

M w :

Molecular weight (g/mol)

ρ :

Density (g/cm3)

N :

Sample size

Y p :

Predicted values

Y m :

Measured values

m o :

Monolayer moisture content (%)

a w :

Water activity

m :

Equilibrium moisture content (%)

C :

Guggenheim constant

K :

Factor correcting properties of the multilayer molecules corresponding to the bulk liquid

T g :

Glass transition temperature (°C)

ΔH :

Enthalpy (kJ/kg)

k 1 :

Peleg rate constant of MSI’s of the films (hour per g/100 g on dry basis)

k 2 :

Peleg capacity constant of MSI’s of the films (reciprocal of g/100 g on a dry basis)

k 1′:

Peleg rate constant of the films exposed to direct to 30, 50, and 75%RH (hour per g/100 g on dry basis)

k 2′:

Peleg capacity constant of the films exposed to direct to 30, 50, and 75%RH (reciprocal of g/100 g on a dry basis)

D :

Diffusivity coefficients of water vapor (cm2/s)

S :

Solubility coefficients of water vapor (cm3/cm3 cmHg)

P :

Permeability coefficients of water vapor (g cm/cm2 cmHg s)

M :

Amounts of water vapor absorbed (g)

n :

A mathematical/trigonometric variable

l :

Film thickness (cm or mm)

b m :

The slope of MSI (cm3/cm3 film)

a :

Constant for MSI model

b :

Constant for MSI model

rH :

Constant for MSI model

30 :

Measured or calculated from 30%RH data

50 :

Measured or calculated from 50%RH data

75 :

Measured or calculated from 75%RH data

t :

At a time

∞ :

Infinite time

o :

Calculated using measured data

WPI :

Whey protein isolate

SPI :

Soy protein isolate

CMC :

Carboxymethyl cellulose

DVS :

Dynamic Vapor Sorption

RH :

Relative humidity (%)

MSI :

Moisture sorption isotherm

WVTR :

Water vapor transmission rate (g/m2 day)

STP :

Standard temperature and pressure

OTR :

Oxygen transmission rate (cm3/m2 day)

RMSE :

The root of mean square error

ASTM :

American society for testing and materials

TS :

Tensile strength (MPa)

E%:

Percent elongation (%)

FTIR:

Fourier transform infrared spectroscopy

SEM:

Scanning electron microscopy

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Authors and Affiliations

  1. Food Engineering Department, Engineering Faculty, University of Gaziantep, Gaziantep, 27310, Turkey

    Burcu Gökkaya Erdem & Sevim Kaya

  2. Food Technology Department, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100, Tarsus/Mersin, Turkey

    Sevgin Dıblan

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  1. Burcu Gökkaya Erdem
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  2. Sevgin Dıblan
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  3. Sevim Kaya
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Contributions

S. Kaya emerged the study conception and design. B. Gökkaya Erdem carried out the experiments and acquisition of data collected. S. Diblan decided the theoretical formalism and performed the analytic calculations in consultation with S. Kaya. S. Diblan took the lead in writing the manuscript. All authors provided critical feedback and helped shape the research, analysis, and manuscript. S. Kaya contributed to the final version and critical revision of the manuscript.

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Correspondence to Sevgin Dıblan.

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Gökkaya Erdem, B., Dıblan, S. & Kaya, S. A Comprehensive Study on Sorption, Water Barrier, and Physicochemical Properties of Some Protein- and Carbohydrate-Based Edible Films. Food Bioprocess Technol 14, 2161–2179 (2021). https://doi.org/10.1007/s11947-021-02712-0

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