Effects of plasticizer type and concentration on the physicochemical properties of edible film from squid Todarodes pacificus mantle muscle

Abstract

Physical properties of edible film from squid Todarodes pacificus mantle muscle plasticized with different plasticizers (glycerol, sorbitol, glucose, and fructose) at various concentrations (10%, 20%, and 30% w/w of protein) were determined. The results showed that tensile strength (TS) significantly decreased (P < 0.05) while elongation at break significantly increased (P < 0.05) upon plasticizer addition. Water vapor permeability (WVP) significantly increased (P < 0.05) upon addition of glycerol or sorbitol but significantly decreased (P < 0.05) upon addition of glucose or fructose. Among the plasticizers used in this study, glycerol showed the greatest ability to decrease film TS. However, glycerol-plasticized film was less transparent than those with other plasticizers. Addition of glucose or fructose seemed to decrease the WVP of the film via a Maillard reaction. However, change in film color also occurred to a greater degree than for glycerol- or sorbitol-plasticized film.