Preparation and Properties of Agar/Konjac Glucomannan/Ethyl Cellulose Composite Film

HU Wanting; LUO Man; LU Jieyi; HUANG Yuchun; QIAO Dongling

doi:10.13386/j.issn1002-0306.2021090150

Volume 43 Issue 11

May 2022

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Science and Technology of Food Industry > 2022 > 43(11): 260-266. > DOI: 10.13386/j.issn1002-0306.2021090150

HU Wanting, LUO Man, LU Jieyi, et al. Preparation and Properties of Agar/Konjac Glucomannan/Ethyl Cellulose Composite Film[J]. Science and Technology of Food Industry, 2022, 43(11): 260−266. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090150.

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Preparation and Properties of Agar/Konjac Glucomannan/Ethyl Cellulose Composite Film

School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China

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Received Date: September 12, 2021
Available Online: April 15, 2022

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Abstract

Abstract

To develop a kind of food packaging material with good hydrophobicity, agar/konjac glucomannan (AK) composite film incorporated with ethyl cellulose (EC) was developed. The effect of the addition of EC on the microstructure, mechanical properties and water resistance ability (swelling rate, dissolution rate and water vapor transmittance) of the composite film were explored by scanning electron microscopy (SEM), Fourier infrared spectroscopy (FTIR), X-ray diffraction (XRD), and texture analyzer. The results showed that the EC molecular chain in AKE composite film was not completely extended, and the addition of EC inhibited the crystallization of agar. Compared with AK composite film, the AKE-25% composite film had the highest elongation at break (15.08%) and water vapor transmittance (9.88×10⁻¹²·g·cm/(cm²·s·Pa)). The dissolution rate decreased from 40.70% to 25.64%. Therefore, the inclusion of EC improved the ductility and water resistance for Agar/KGM/EC composites.
- composite film,
- agar,
- konjac glucomannan,
- ethyl cellulose,
- hydrophobicity

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