University of Illinois Urbana-Champaign

Development and characterization of edible films made from four dietary fibers -pectin, guar gum, locust bean gum, and hydroxypropyl methylcellulose

Wang, Shengya

Content Files
WANG-THESIS-2021.pdf

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https://hdl.handle.net/2142/113215

Description

Title
Development and characterization of edible films made from four dietary fibers -pectin, guar gum, locust bean gum, and hydroxypropyl methylcellulose
Author(s)
Wang, Shengya
Issue Date
2021-07-21
Director of Research (if dissertation) or Advisor (if thesis)
Wang, Yi-Cheng
Committee Member(s)
  • Lee, Youngsoo
  • Miller, Michael J
Department of Study
Food Science & Human Nutrition
Discipline
Food Science & Human Nutrition
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
M.S.
Degree Level
Thesis
Date of Ingest
2022-01-12T22:35:20Z
Keyword(s)
Edible films
Abstract
Food needing to be easier to make with less processing time is becoming prevalent due to increasingly fast-paced lifestyles becoming the norm. This makes edible film packaging that can bring both convenience and health benefits to consumers and no pollution to the environment a need for the market. This research aims to determine the effect of polymer concentration of 4 dietary fibers, e.g., guar gum, locust bean gum, pectin, and hydroxypropyl methylcellulose, and glycerol concentration to the mechanical properties and dissolution/ partial dissolution time of their films and the viscosity of their solution. Specifically, it investigates if the higher glycerol and polymer concentration leads to the better mechanical properties and shorter dissolution/ partial dissolution time of the films and higher viscosity of polymer solutions. In this context, partial dissolution time is defined as the time it takes for polymer films to break down to pieces smaller than 2 mm × 2 mm. In this study, I tested the film thickness, mechanical properties e.g., tensile strength and elongation at break, moisture content, partial dissolution/dissolution time, water vapor permeability, color of films, and viscosity of solutions of different concentrations of each polymer and different concentrations of glycerol. I also analyzed and compared the test results of guar gum, locust bean gum, pectin, and hydroxypropyl methylcellulose comprehensively. The results showed that the assumption was proved correct for guar gum, locust bean gum and pectin solutions and films, but hydroxypropyl methylcellulose showed its special properties because of its thermo-gelatinous characteristics and structure. My study indicates that higher polymer concentration and glycerol concentration of solution leads to better mechanical properties, longer dissolution/ partial dissolution time and higher viscosity for some but not all polymers, but the data of all the test results can be used to guide the production and application of edible film packages made from guar gum, locust bean gum, pectin and hydroxypropyl methylcellulose for the potential health benefits and convenience for consumers.
Graduation Semester
2021-08
Type of Resource
Thesis
Permalink
http://hdl.handle.net/2142/113215
Copyright and License Information
Copyright 2021 Shengya Wang

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Graduate Dissertations and Theses at Illinois PRIMARY
Graduate Theses and Dissertations at Illinois
Dissertations and Theses - Food Science and Human Nutrition