Volume 41, Issue 1 e12636

Original Article

Structure evolution of pullulan–alginate edible films during drying studied by low-field NMR

Qian Xiao,

Corresponding Author

Qian Xiao

[email protected]

orcid.org/0000-0001-7596-5833

School of Food Science and Technology, Hunan Agricultural University, Hunan 410128, People's Republic of China

Department of Food Science, University of Guelph, Guelph, N1G 2W1 ON, Canada

Correspondence Qian Xiao, School of Food Science and Technology, Hunan Agricultural University, Hunan 410128, People's Republic of China. Email: [email protected]Search for more papers by this author

Zhengtao Zhao,

Zhengtao Zhao

Department of Food Science, University of Guelph, Guelph, N1G 2W1 ON, Canada

Search for more papers by this author

Loong-Tak Lim,

Loong-Tak Lim

Department of Food Science, University of Guelph, Guelph, N1G 2W1 ON, Canada

Search for more papers by this author

Qian Xiao,

Corresponding Author

Qian Xiao

[email protected]

orcid.org/0000-0001-7596-5833

School of Food Science and Technology, Hunan Agricultural University, Hunan 410128, People's Republic of China

Department of Food Science, University of Guelph, Guelph, N1G 2W1 ON, Canada

Zhengtao Zhao,

Zhengtao Zhao

Department of Food Science, University of Guelph, Guelph, N1G 2W1 ON, Canada

Search for more papers by this author

Loong-Tak Lim,

Loong-Tak Lim

Department of Food Science, University of Guelph, Guelph, N1G 2W1 ON, Canada

Search for more papers by this author

First published: 20 October 2017

https://doi.org/10.1111/jfpe.12636

Citations: 4

Funding information: Natural Science Foundation of China, Grant/Award Number: 31401658; China Scholarship Council, Natural Science Foundation of Hunan Province, Grant/Award Number: 2017JJ3115; “1515 Talents Program” of the Hunan Agricultural University; Young Scholars Program of Hunan Agricultural University, Grant/Award Number: 15QN19

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Abstract

The evolutions of spatial structure for pullulan, alginate, and pullulan–alginate blend aqueous solutions during drying were investigated by low-field nuclear magnetic resonance. For pullulan solutions, during the first 1,320 min of drying, NMR signal intensity in profiles did not vary with position. Thereafter, the apparent shift of the air–pullulan interface began at 1,440 min, indicating the onset of progressive shrinkage of pullulan samples. Similar shrinkage phenomena were observed for alginate and pullulan–alginate blend solutions. In contrast, spatial structural heterogeneity was observed for alginate solution during drying time from 1,200 to 1,560 min, due to the formation of a skin layer near the air–alginate interface. Based on the change of polymer solutions during drying, two-stage evaporation process was detected in the aqueous pullulan, alginate, and their blend solutions. Moreover, the evaporation rate of water during the second stage of drying was significantly lower than that of the first stage.

Practical applications

Edible films have emerged as an alternative to synthetic petroleum-based polymers for food packaging. The evolutions of spatial structure of pullulan–alginate solutions during drying were studied by monitoring of their NMR profiles. Information shown in this study would provide some scientific basis for studying film-forming mechanism of edible films and their applications in the food field.

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Volume41, Issue1

February 2018

e12636

Structure evolution of pullulan–alginate edible films during drying studied by low-field NMR

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Practical applications

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Structure evolution of pullulan–alginate edible films during drying studied by low-field NMR

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Practical applications

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