Water vapor permeability and tensile strength of cellulose-based composite edible films

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A unique highly refined cellulose (HRC) dispersion made from agricultural by-products such as corn cobs and husks was co-pulverized at high pressure with various polysaccharides (gum guar, alginate, carragenna, pectin, and xanthan) and coconut oil of different concentrations to form emulsions, which were then cast into films. Polyethylene glycol (PEG) was used as plaslicizer to provide the flexibility. The water vapor permeability and tensile strength of the HRC composite edible films were tested. HRC film composed of gum guar had highest tensile strength among the group of polysaccharides applied, while HRC film composed of xanthan had strongest water resistance. Addition of coconut oil to the films improved the water vapor resistant capacity of the films, but reduced the tensile strength. The properties of HRC composite film were improved compared with that of either HRC or polysaccharide individually. Heat treatment also improved both water vapor resistance and tensile strength.

Original languageEnglish (US)
Pages (from-to)411-413
Number of pages3
JournalApplied Engineering in Agriculture
Issue number4
StatePublished - Jul 1 1998


  • Edible films
  • Food packaging
  • Mechanical properties
  • Tensile strength
  • Water vapor permeability


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