Physical, mechanical, barrier, and thermal properties of polyol-plasticized biodegradable edible film made from kefiran
The feasibility of using kefiran as a new film-forming material was studied. Edible kefiran films were
produced using glycerol and sorbitol as plasticizers at the ratio of 10, 15, and 25% (w/w) by the casting
method. Physical, mechanical and water vapor permeability (WVP) properties were determined as a
function of plasticizer concentration. Dynamic mechanical thermal analysis was used to determine the
glass transition temperature. Increased glycerol concentration caused an increase in flexibility and WVP,
as expected. However, the plasticizing effect of glycerol became less significant, particularly for puncture
deformation and tensile strength. Glycerol was found to be a more suitable plasticizer for kefiran films
than sorbitol. The properties of the films were related to their microstructure, which was observed by
scanning electron microscopy. It was determined that plasticizers can play an important role in adapting
the properties of these films to make them more suitable for food technology applications