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Data from: Effect of storage condition on the physicochemical properties of corn-wheat starch / zein edible bilayer films

Citation

Chen, Chen (2020), Data from: Effect of storage condition on the physicochemical properties of corn-wheat starch / zein edible bilayer films, Dryad, Dataset, https://doi.org/10.5061/dryad.sqv9s4n07

Abstract

The functional properties of biopolymer-based film packaging materials are susceptible to external storage conditions. The effects of different storage temperature, relative humidity (RH) and duration on the apparent form, barrier properties, mechanical properties and microstructure of corn-wheat starch/zein bilayer films were studied. From 0 to 150 d, storage temperature and RH, but not storage time, affected the appearance and colour of the bilayer films. The increase in haze of the bilayer films stored at 25°C was much greater than that at low temperatures. With increased storage time, the moisture content first increased and then decreased, while the water resistance and oxygen barrier properties of the bilayer films worsened. After 150 d, the bilayer film stored at 25°C with 54% RH had better water resistance properties. The oxygen barrier properties of the bilayer film stored at 25°C with 43% RH were preferable to those of other groups because the peroxide value of vegetable oil packed in the former bilayer film was the lowest. The tensile strength of bilayer films stored at 25°C with RH of 43%, 54%, and 65% decreased, but were still better than those stored at low temperatures (-17°C, 4°C), which were tough due to their high elongation at break. SEM results showed tight bonds between the bilayer films, and the network structure inside the films disappeared and reappeared during storage. The cross-sectional compactness changed, and there was no film separation after 150 d.

Usage Notes

Variations of the functional properties of edible bilayer films during storage, including the transmittance, haze, moisture content, WVP, POV, tensile strength, and elongation at break.

Funding

National Natural Science Foundation of China, Award: 21676073

the 13th Five-year National Key Research and Development Plan, Award: 2018YFD0401100