2016/08/12 by Bahareh Saberi, Rahul Thakur, Deep Jyoti Bhuyan +5
Agricultural and Biological Sciences · Materials Science · #Botanical Research and Applications #Nanocomposite Films for Food Packaging #Polysaccharides Composition and Applications
paper · doi:10.1002/star.201600227
openalex publication_date 2016/08/12 · crossref created 2016/08/12 · crossref issued 2016/09/26 · crossref published 2016/09/26 · crossref published-online 2016/09/26 · crossref published-print 2017/01/01 · crossref deposited 2023/09/13 · openalex created_date 2025/10/10 · crossref indexed 2026/07/30 · openalex updated_date 2026/07/30
The individual and interactive impacts of guar gum and glycerol on the pea‐starch‐based edible film characteristics were examined using three factors with three‐level Box–Behnken response surface design (BBD). The results showed that density and elongation at break were only significantly ( p < 0.05) affected by pea starch and guar gum in a positive linear fashion. The quadratic regression coefficient of pea starch showed a significant effect ( p < 0.05) on thickness, density, puncture force, water vapor permeability, and tensile strength, while tensile strength and Young's modulus were affected by the quadratic regression coefficient of glycerol and guar gum, respectively. The results were analyzed using Pareto analysis of variance (ANOVA) and the developed predictive equations for each response variable presented reliable and satisfactory fit with high coefficient of determination ( R 2 ) values (≥0.96). The optimized conditions with the goal of maximizing mechanical properties and minimizing water vapor permeability were 2.5 g pea starch, 0.3 g guar gum, and 25% w/w glycerol based on the dry film matter in 100 mL of distilled water.