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- W2898022723 abstract "Abstract Agar/maltodextrin (A/M) emulsion films incorporated with beeswax (BW), shortening (SH), and liquid paraffin (LP), respectively, at different concentrations (0, 10%, 20%) were prepared using the solution casting method, and their physicochemical properties were investigated. Fourier transform infrared spectra indicated that the intermolecular hydrogen bonds weakened with the increase in the concentration of hydrophobic agents. Differential scanning calorimetry and scanning electron microscopy analyses revealed good compatibility between agar and maltodextrin. Phase separation occurred when the hydrophobic agents were incorporated in the A/M films. SEM images of the composite films showed incompatibility between the A/M matrix and hydrophobic agents, causing an irregular and heterogeneous structure. Incorporation of hydrophobic agents significantly improved the hydrophobicity of the A/M films. A/M-10% BW and A/M-10% LP films achieved the lowest water vapor permeability (6.86 × 10−13 g·m−1·s−1·Pa−1) and oxygen permeability (1.17 × 10−17 cm2·s−1 Pa−1), respectively. The tensile strength (TS), elongation at break (EAB) and Young's Modulus (YM) of the A/M films simultaneously increased in the presence of hydrophobic agents. The TS and YM of A/M-20% BW film was 112% and 179% higher than A/M film, respectively. The EAB of A/M-20% LP film was 240% higher than A/M film. These results revealed that the A/M-hydrophobic agent films with high barrier and mechanical properties show promising potential for food packaging." @default.
- W2898022723 created "2018-10-26" @default.
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- W2898022723 date "2019-03-01" @default.
- W2898022723 modified "2023-10-15" @default.
- W2898022723 title "Effects of hydrophobic agents on the physicochemical properties of edible agar/maltodextrin films" @default.
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- W2898022723 doi "https://doi.org/10.1016/j.foodhyd.2018.10.008" @default.
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