Effect of Plasticizer on the Physical and Mechanical Characteristics of Caesalpinia pulcherrima Gum Edible Film

Abstract:

The gum edible films were prepared from Caesalpinia pulcherrima seeds. The effects of plasticizer types and contents on physical and mechanical properties of gum edible film were investigated. Three plasticizers as glycerol and sorbitol and propylene glycol at different adding concentrations (0.5%, 1.0%, and 1.5%) were used. Glycerol provided flexible and sticky films with the highest water vapour permeability and elongation at break but the lowest tensile strength. In contrast, propylene glycol provided brittle films with the highest tensile strength but the lowest elongation at break and water vapour permeability. In addition, increasing in plasticizer content resulted in decreased tensile strength concomitant with an increased in elongation at break and water vapor permeability.

• Periodical: Materials Science Forum (Volume 987)
• Pages: 112-117
• DOI: https://doi.org/10.4028/www.scientific.net/MSF.987.112
• Online since: April 2020
• Authors: Wancheng Sittikijyothin*, Khanaphit Khumduang, Chularat Hongvaleerat, Rattanaphol Mongkholrattanasit
• Keywords: Caesalpinia pulcherrima, Mechanical Property, Physical Property, Plasticizer

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