Sorbitol Addition Research Articles

Liquid in vitro culture system allows gradual intensification of osmotic stress in Solanum tuberosum through sorbitol

Because of their shallow root system, drought stress is a major problem in potato cultivation. Due to climate change more severe drought periods are expected to occur in the vegetative growth phase of potato growth. Therefore, there is a great need for drought tolerant potato genotypes. Potato responds to drought stress in the field in various ways, including osmoregulation. Osmotic stress can be induced in vitro by adding an osmotic agent and thus lowering the osmotic potential of the medium. In this study, a new, cost-effective in vitro test system is presented, in which the osmotic agent can be gradually added after root formation to prevent an osmotic shock. This is achieved by using sieves as plant holders and liquid medium, which, allows an improved simulation of gradually drying soil. Responses to osmotic stress in four potato genotypes were analysed and an increase in proline under osmotic stress was detected. Moreover, genes of interest that were postulated to be linked to drought stress were shown by quantitative qRT-PCR to be regulated under osmotic stress. Furthermore, we showed that the content of sorbitol, which was used as osmotic agent, was 700- fold higher for ‘Eurostarch’ after seven days under osmotic stress and 1093- fold higher after 14 days, respectively, compared to control plants without sorbitol addition. Therefore, further investigations must show, whether it was taken up through the roots, is metabolised, stored or de novo synthesised by the potato plants.KeypointsThe established novel in vitro test system for potato allows gradually increasing stress exposition of rooted plants. Sorbitol seems not an ideal osmotic agent as it is likely taken up.

Effect of sorbitol on the in vitro starch digestibility in semi-dried black highland barley noodles

Sorbitol is commonly used in semi-dried noodles for holding water, thus extending the shelf life. This research analyzed the effect of sorbitol on the in vitro starch digestibility in semi-dried black highland barley noodles (SBHBN). In vitro starch digestion revealed that the hydrolysis extent and digestive rate decreased with increasing sorbitol addition, although its inhibition abated when added >2 %. Compared with the control, adding 2 % of sorbitol lowered the equilibrium hydrolysis (C∞) significantly (P < 0.05) from 75.18 to 66.57 % and decreased the kinetic coefficient (k) significantly (P < 0.05) by 20.29 %. Adding sorbitol increased the tightness of microstructure, relative crystallinity, V-type crystal, molecular structure order, and hydrogen bond strength of starch in cooked SBHBN. Meanwhile, gelatinization enthalpy change (ΔH) of starch in raw SBHBN was increased by adding sorbitol. In addition, the swelling power and amylose leaching in SBHBN added with sorbitol were reduced. Pearson correlations analysis observed significant (P < 0.05) correlations among short-range ordered structure, ΔH, and related in vitro starch digestion indexes of SBHBN after being added with sorbitol. These results revealed that sorbitol might form hydrogen bonds with starch, making it a potential additive to lower the eGI in starchy foods.

The Effect of Sorbitol Addition in Bioplastic from Cellulose Acetate (Sugarcane Bagasse)-Chitosan

This study aimed to determine the effect of sorbitol addition into cellulose acetate-chitosan bioplastic and its biodegradation properties. Cellulose was isolated from the pulp of sugarcane bagasse and acetylated to be cellulose acetate. Cellulose acetate was characterized by FTIR, the results of FTIR characterization contained C=O and C-O functional groups with wavenumbers of 1644.99 cm-1 and 1059.86 cm-1 which indicated the formation of cellulose acetate. Cellulose acetate-chitosan bioplastic and cellulose acetate-chitosan-sorbitol bioplastic has been successfully synthesized and characterized. The results of FTIR characterization showed that bioplastics had C=O and C-O functional groups at wavenumbers of 1644.99 cm-1, 1059.86 cm-1 which was indicated as cellulose acetate and N-H functional group at wavenumber of 1559.66 cm-1 which was indicated as the presence of chitosan in bioplastics and there is an increase in absorption intensity of the O-H functional group which indicates that sorbitol has been successfully added to bioplastics. The addition of sorbitol could improve the percent of elongation from 14.0635% to 19.9379% and decrease the tensile strength from 6.3049 MPa to 0.6309 MPa. It also could increase water absorption from 16.68% to 88.73%, and could accelerate the bioplastic degradation process from 24 days to 8 days.

Effect of Sorbitol Addition to Polymer Solid Electrolytes based on Chitosan

Effect of Sorbitol Addition to Polymer Solid Electrolytes based on Chitosan

Enhanced performance of “Candidatus Brocadia sinica” treating nitrogen-laden saline wastewater resulting from sorbitol addition: Enzyme activities and kinetics

Nitrogen removal performance and key enzyme activities of “Candidatus Brocadia sinica” with sorbitol addition were investigated in nitrogen-laden saline wastewater treatment. Nitrogen removal through “Candidatus Brocadia sinica” first increased and then decreased with sorbitol addition. Optimal ammonia removal rate and nitrite removal rate were 0.53 and 0.67 kg/(m3·d) at 0.8 mM sorbitol, which increased by 39.5% and 71.8%, respectively. Moreover, appropriate sorbitol content could resist salt stress and decrease extracellular polymeric substances content of “Candidatus Brocadia sinica”. Independent of sorbitol concentration, hydrazine dehydrogenase and nitrite reductase activities were enhanced about 1.37–2.36 folds. Remodified Logistic model was the most appropriate to analyze nitrogen removal process with sorbitol addition. Fitted Rmax (%/h) could be converted into Vmax (kg/(m3·d)) to predict optimal substrate conversion rates of “Candidatus Brocadia sinica” treating nitrogen-laden saline wastewater with various sorbitol contents.

Effect of interaction between sorbitol and gelatin on gelatin properties and its mechanism under different citric acid concentrations

In this study, the effects of citric acid (CA) concentrations on the gelatin/sorbitol gel properties and the interaction mechanisms were investigated. Furthermore, the alternative effect of sorbitol on sucrose was also investigated and compared in gelatin gel systems. The results showed that the gel strength, viscosity and gelling/melting temperatures of gelatin could be “protected” due to the sorbitol addition at a low CA concentration (<0.5%). As the CA concentration gradually increased, the values of these indicators in the gelatin/sorbitol group were close to those of the gelatin/sucrose group, showing no obvious difference. The SDS-PAGE results indicated that this “protective” effect of sorbitol on gelatin was mainly reflected in the reduction of polymer subunit components degradation of gelatin. The X-ray diffraction (XRD) results showed that the sorbitol addition promoted the triple helical structure formation of gelatin at a low CA concentration (<0.5%). However, the high CA concentration not only destroyed the hydrogen bonds formed by sorbitol, but also destroyed the structure of the gelatin. The increase in the yellowness value of the gel color and the peak shifts of the amide I and II bands probably implied the occurrence of the Maillard reactions between sucrose and gelatin, which is not found in gelatin/sorbitol group. Hence, sorbitol can be used as a good alternative to sucrose in gelatin sweet products.

The addition of sorbitol and glycerol to improve the physicochemical and sensory characteristics of chocolate dodol

Dodol is a traditional food from Indonesia which made from glutinous rice flour, coconut milk, and sugar. Chocolate dodol is one variant of dodol that use cocoa powder on its formulation. Dodol has a sweet taste and chewy texture, but its shelf life is very short, i.e., 4-5 days only. Therefore it needs an additional humectant, such as glycerol and sorbitol, to decrease the water activity (aw) of the product and increase its shelf life. This research aimed to determine the effect of glycerol and sorbitol addition to the physical, chemical and sensory characteristics of chocolate dodol. The addition of glycerol and sorbitol to the chocolate dodol formulation were 0%, 6%, 8%, and 10%. The addition of sorbitol and glycerol to chocolate dodol product decreased water activity, increased texture characteristic, and have no significant difference in sensory preferences. In the same concentration, the addition of glycerol has a lower aw than sorbitol. Panelists most preferred chocolate dodol with 6% sorbitol addition. It have aw 0, 74; L*-a*-b* value 25, 47; 3, 66 and 0, 73.

Quality and Nutritional Value of Functional Strawberry Marmalade Enriched with Chia Seed (Salvia hispanica L.)

The aim of the study was to develop and characterize marmalade having functional food ingredients such as omega-3 fatty acid, dietary fiber, protein, and antioxidants with the addition of chia seed (Salvia hispanica L.). During the development of marmalade formulations, sweetener type and chia content in the strawberry marmalade were decided by two-step sensory analysis. In the first step, four different formulas were prepared separately by using sorbitol, isomalt, commercial Stevia™ powder, and isomalt together with sorbitol. The control formula was prepared with sucrose (refined commercial sugar). In the first part of the study, sensorial parameters showed good acceptability for sorbitol. Thereafter, in the second step, marmalades were prepared with 2.5% and 5% (by weight) chia seed including sorbitol. According to sensory panels, sorbitol had the highest acceptance level and the chia seed content was chosen to be used as 5% in the formulations. Chia seed and sorbitol addition increased the phenolic content by 15.45% and the dietary fiber content by 168% and decreased the caloric value by 48% compared to the control prepared with sucrose and without chia seed. The final product had 1.5% omega-3 fatty acid and could be declared as “omega-3 source” in the label. The viscosity of chia-added marmalade was found to be slightly higher than the viscosity of control, even though there was no distinct difference between the two samples. The gel-like character was more dominant in chia-added strawberry marmalade compared to the control. The addition of chia at 5% may contribute to the crosslinking without formation of a gel structure.

The Effect of Sorbitol Addition on the Characteristic of Carrageenan Edible Film

Edible film is a thin layer functioning for packaging or coating of food ingredients. Edible films can be made up from basic ingredients such as carrageenan as it is cost efficient and environmentally friendly. Carrageenan edible film is fragile and therefore it is important to add sorbitol as a plasticizer to produce a more elastic and stronger edible and meet the standard. This study aims to determine the effect of sorbitol concentration addition on a characteristics of edible film carrageenan, and to determine the optimal addition of sorbitol concentration in producing carrageenan edible film with the best characteristics. This study used a completely randomized design (CRD) with four types of treatment of different sorbitol concentrations, namely 0%, 2%, 4%, 6%. Each treatment was conducted five times. The results and analysis of the data showed that the addition of sorbitol concentration could affect the characteristics of edible film carrageenan, including its thickness, tensile strength, and elongation at break. On the other hand, the transmission rate of edible film carrageenan vapor was not affected by the addition of sorbitol concentration. The addition of 6% sorbitol concentration resulted in carrageenan edible film with thickness of 0.222 mm, tensile strength of 7.136 kgf/cm2, broken extension of 20.46%, and water vapor transmission rate of 6.83 g/m2/day.

Cyclosis-mediated intercellular transmission of photosynthetic metabolites in Chara revealed with chlorophyll microfluorometry.

Symplastic interconnections of plant cells via perforations in adjoining cell walls (plasmodesmata) enable long-distance transport of photoassimilates and signaling substances required for growth and development. The pathways and features of intercellular movement of assimilates are often examined with fluorescent tracers whose molecular dimensions are similar to natural metabolites produced in photosynthesis. Chlorophyll fluorescence was recently found to be a sensitive noninvasive indicator of long-distance intracellular transport of physiologically produced photometabolites in characean internodes. The present work shows that the chlorophyll microfluorometry has a potential for studying the cell-to-cell transport of reducing substances released by local illumination of one internode and detected as the fluorescence increase in the neighbor internode. The method provides temporal resolution in the time frame of seconds and can be used to evaluate permeability of plasmodesmata to natural components released by illuminated chloroplasts. The results show that approximately one third of the amount of photometabolites released into the streaming cytoplasm during a 30-s pulse of local light permeates across the nodal complex with the characteristic time of ~10s. The intercellular transport was highly sensitive to moderate elevations of osmolarity in the bath solution (150mM sorbitol), which contrasts to the view that only transnodal gradients in osmolarity (and internal hydrostatic pressure) have an appreciable influence on plasmodesmal conductance. The inhibition of cell-to-cell transport was reversible and specific; the sorbitol addition had no influence on photosynthetic electron transport and the velocity of cytoplasmic streaming. The conductance of transcellular pores increased in the presence of the actin inhibitor cytochalasin D but the cell-to-cell transport was eventually suppressed due to the deceleration and cessation of cytoplasmic streaming. The results show that the permeability of plasmodesmata to low-molecular photometabolites is subject to upregulation and downregulation.

Enhancement of xylanase expression by Komagataella phaffii through pexophagy inhibition

Xylanase is widely used in agriculture and food industry. To increase heterologous xylanase expression by Komagataella phaffii under the condition of mixed carbon source feeding, the atg30 gene was knocked out from this yeast to inhibit pexophagy for increasing sorbitol consumption. Komagataella phaffii atg30Δ was constructed through homologous recombination that resulted in the inhibition of pexophagy. When compared with the control, the yield of secretory xylanase increased by 4.1 ± 0.2%, 5.7 ± 0.5%, 11.8 ± 0.4% and 11.4 ± 0.7% under the conditions of 1.5% methanol and 0.5, 1, 1.5 and 2% sorbitol addition, respectively. The residual sorbitol analysis showed that sorbitol consumed by Komagataella phaffii atg30Δ increased by 121.3 ± 9.3%, 66.8 ± 15.2% and 31.2 ± 3.2% following 1, 1.5 and 2 sorbitol addition, respectively. Thus, non-methanol carbon source, co-feeding with methanol, provided more energy without pexophagy by atg30 gene knockout. Pexophagy inhibition increased the heterologous protein expression by Komagataella phaffii, which provided basis for increased yield of xylanase through pexophagy monitoring.

Stability, bio-functionality and bio-activity of crude phycocyanin from a two-phase cultured Saharian Arthrospira sp. strain

Crude phycocyanin extract (PC-E) from a two-phase cultured Saharian Arthrospira sp. strain with a purity grade of 1.24 (reagent grade) was characterized regarding its stability, bio-functionality and bio-activity. PC-E showed higher solubility values above pH 6.0, while the maximum stability was achieved at pH 6.0. PC-E was stable only up to 50 °C, while the addition of stabilizing agents (PEG-4000 and sorbitol) significantly enhanced thermostability. FTIR and DSC analysis revealed that thermostabilization by PEG-4000 and sorbitol addition was achieved through hydrogen bound and amorphous glass formation. Emulsifying and foaming properties of PC-E were concentration-dependent. PC-E displayed antioxidant activity in a dose dependent manner, including β-carotene bleaching inhibition, ferrous chelating effect, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of 63%, 78% and 100% at 5 mg mL−1, respectively. Moreover, PC-E exhibited great antibacterial activity at 5 mg mL−1 against Staphylococcus aureus, Micrococcus luteus, Escherichia coli and Pseudomonas sp.

Effect of sorbitol content on microstructure and thermal properties of chitosan films

In this work, the influence of sorbitol content on the microstructure and thermal properties of chitosan films was investigated by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), Thermogravimetric analysis (TGA) and Differential scanning calorimetry (DSC). It showed that the addition of sorbitol weakened the hydrogen bonding between chitosan molecules as well as the electrostatic interactions existed in chitosan films. Structural analysis revealed that a small amount of sorbitol (~10 wt%) could facilitate the crystallization of chitosan, whereas it was seriously hindered at high content of sorbitol (~50 wt%). The thermal behavior of composite films indicated that the sorbitol addition did not reduce the thermal stability of polymer films. When the sorbitol content rose to above 30 wt%, phase separation may occur and two glass transitions presented in composite films. The lower temperature transition was associated with the glass-rubber transition of sorbitol-rich phase, and the higher one was related to chitosan-rich phase. These results implied that the microstructure as well as properties of the plasticized chitosan films can be controlled by adding sorbitol, which is important for their usage as packaging materials.

Gene optimization and efficient expression of Trichoderma reesei Cel5A in Pichia pastoris

Deficient activity of endo-1,4-beta-glucanase II (Cel5A) secreted by Trichoderma reesei is one of the challenges involved in effective cellulase saccharification of cellulosic substrates. Therefore, we expressed Cel5A in Pichia pastoris by constructing a recombinant strain. With the gene optimization based on codon bias, and the construction of expression vector pPIC9K-eg2, the optimized gene was electro-transformed into P. pastoris GS115 to form transformants. Then, a high Cel5A activity producing recombinant, namely P. pastoris GS115-EG Ⅱ, was selected on G-418 resistant plates, followed by shake-flask cultivation. Enzyme characterization showed that the recombinant Cel5A reacted optimally at pH 4.5 and 60 ℃, with 50 kDa of molecular weight, preferentially degrading amorphous cellulose. Recombinant Cel5A was not significantly different from the native T. reesei Cel5A. Moreover, a shake-flask fermentation of the recombinant strain was optimized as below: incubation temperature 28 ℃, initial pH 5.0, inoculum volume 2%, methanol addition (per 24 h) 1.5% (V/V), sorbitol addition (per 24 h) 4 g/L and Tween 80 4 g/L. Under above optimized condition, the recombinant produced 24.0 U/mL of the Cel5A after 192 h fermentation. When incubated in a 5 L fermentation, Cel5A enzyme activity reached 270.9 U/mL at 180 h, with 4.16 g/L of the total protein. The study indicates that the recombinant strain P. pastoris GS115-EG Ⅱ is extremely suitable for heterologous expression of T. reesei cellulase Cel5A. And the recombinant Cel5A can be used as an alternative to the native T. reesei Cel5A in development of a commercially relevant enzyme based biorefinery process.

Effect of Glycerol and Sorbitol on the Properties of Dough and White Bread

Polyols could prolong shelf life and improve the quality of white bread. But the effect of high contents of polyols on dough properties and bread qualities is not yet clearly known. Thus, the properties of dough and white bread with different addition of polyols were evaluated by means of selected physicochemical properties. Rheology experiment results showed that both glycerol and sorbitol decreased the G′ and G″ of the dough. The results of thermogravimetric analysis revealed that polyols hindered the evaporation of water and that glycerol had a greater capacity for water retention than did sorbitol. In the bread, they caused more water to be absorbed on the surface of the gluten–starch system. They decreased the water activity and mass loss of the bread, but the specific volume of the bread also decreased. We found when glycerol and sorbitol addition was higher than 8%, it could slightly increase the viscidity of dough, enhance the moisture content of bread, and reduce the water activity of bread. But the gluten strength of dough decreased, and shaping and proofing of dough were difficult, which resulted in the deterioration the quality of white bread. We conclude that the addition of glycerol or sorbitol below 8% would be beneficial to the properties of dough and white bread and that sorbitol is a better option than glycerol.

Instrumental colour profile of dieteic Sandesh as function of ingredients using response surface methodology

For growing the sale of product consumer preferences are taken as priorities which can approximately be judged by the quality of food. Colour is first parameter to assess the quality of food product and hence is the purpose of present study. Effect of varying fat content, WPC-70, sucralose and sorbitol addition was investigated on the colour values i.e. L*, a*, b* of dietetic sandesh ( chhana -based Bengali sweet) using response surface methodology. All variables were found to affect the colour values significantly. Fat removal increases the whiteness of sample (L* value) but WPC-70 addition increases the melanoidin content (redness) (a* value). Sucralose was found to affect only yellowness of product (b* value). Sorbitol addition increases the darkness in sample and reduces yellowness. Optimized solution with maximum desirability of 0.980 was found to be milk fat-1%, WPC-70-0.5%, sorbitol-15% and sucralose-600ppm.

Enhanced expression of an industry applicable CotA laccase from Bacillus subtilis in Pichia pastoris by non-repressing carbon sources together with pH adjustment: Recombinant enzyme characterization and dye decolorization

In this study, protease-deficient Pichia pastoris strain SMD1168H was selected for heterologous expression of the CotA laccase from Bacillus subtilis. Four non-repressing carbon sources were individually applied to facilitate the recombinant laccase production. An up to 76-fold increase in laccase activity was achieved through sorbitol addition in combination with pH adjustment. Recombinant CotA (rCotA) demonstrated a remarkable stability under alkaline conditions, the enzyme retained 637% and 94.37% of its initial activity after 10-day incubation at pH 9.0 and 10.0, respectively. The rCotA laccase showed an outstanding thermostability and exhibited higher tolerance towards organic solvents than the spore laccase. The Km and kcat values of rCotA laccase for ABTS were of 146.4±2.7μM and 14.4±0.1s−1 and for SGZ of 12.7±2.6μM and 6.9±0.6s−1, respectively. A repeated-batch decolorization experiment was carried out at pH 10.0, 40°C to evaluate the capacity of rCotA for repetitive decolorization of indigo carmine under alkaline conditions. During the first six repeated cycles, more than 95% decolorization was observed in 10min and total color was removed within one hour. The decolorization efficiency stayed above 90% after twenty decolorization cycles.

Physicochemical, mechanical and thermal properties of chitosan films with and without sorbitol

The effect of sorbitol on the physicochemical, mechanical and thermal properties of chitosan films with different degrees of deacetylation (DD; i.e., DD85% and DD95%) was investigated. The thickness, moisture content (MC), water solubility (WS) and water–vapor permeability (WVP) of the films were evaluated. Sorbitol addition reduced MC, increased WS and significantly (p<0.01) reduced WVP of both film types. DD95% films had lower MC and WVP, and higher WS than DD85% films. Static (thermomechanical analysis) and dynamic (dynamic mechanical analysis) tests indicated that sorbitol increased the strain and decreased stress for both DD films, but DD95% could sustain higher strain and DD85% could sustain higher stress. Thermogravimetrics analysis and differential scanning calorimetry showed that sorbitol elicited a lower degradation temperature for both films, and that DD95% films exhibited higher thermal stability than DD85% films.

Preparasi Dan Karakterisasi Edible Film Dari Poliblend Pati Sukun-Kitosan

Abstrak Plastik biodegradable dan terbuat dari bahan terbarukan seperti edible film merupakan salah satu solusi permasalahan lingkungan. Bahan baku utamanya yaitu pati, karena keberadaannya melimpah serta beragam di Indonesia, salah satunya pati sukun yang memiliki kandungan pati cukup tinggi (60 %). Namun edible film berbahan dasar pati saja memberikan sifat mekanik dan ketahanan air yang masih rendah. Pada penelitian ini akan dipreparasi edible film dari poliblend pati sukun-kitosan dengan plasticizer sorbitol. Metode yang dilakukan yaitu preparasi dan karakterisasi pati sukun kemudian preparasi dan karakterisasi edible film. Hasil karakterisasi pati sukun yang diperoleh yaitu kadar pati total 76,39 %, kadar amilosa dan amilopektin berturut-turut 26,76 % dan 73,24 %, suhu gelatinisasi pati sukun 73,98 ºC, kadar air 22,38 % serta derajat kecerahan yang menunjukkan karakteristik cerah dan berwarna abu-abu pucat. Hasil karakterisasi edible film menunjukkan, dengan bertambahnya kitosan maka kuat tarik dan ketahanan air cenderung meningkat. Secara umum hasil terbaik edible film adalah pada formulasi pati sukun-kitosan 6:4 dengan nilai water uptake sebesar 212,98 %, nilai kuat tarik sebesar 16,34 MPa, nilai elongasi sebesar 6,00 % dan modulus young sebesar 2,72 MPa. Meskipun demikian, hasil analisis morfologi edible film pada formulasi pati sukun-kitosan 6:4 masih terdapat pori dan retakan. Kata kunci : edible film, pati sukun, kitosa. Abstract Biodegradable and renewable plastic such as edible film is one of solution the environmental problem. The main raw material is from starch, because of it is abundant and varied in Indonesia, one of them is breadfruit starch which has enough high starch content (60 %). But edible film based on starch give less mechanical properties and less water resistance. In this research the edible film was made from poliblend of breadfruit starch-chitosan with sorbitol addition. The Method was done, preparation and characterization of breadfruit starch then preparation and characterization of edible film. The characteristic result of breadfruit starch was obtained for total starch content 76.39 %, content of amylose and amylopecktin were 26.76 % and 73.24 % respectively, the gelatinitation temperature of breadfruit starch was 73.98 ºC, water content 22,38 % and the degree of brightness showed bright characteristic and pale grey colour. The characteristic result of edible film showed the increasing of chitosan concentration, the tensile strength and water resistance tended to rise. Generally the best result of edible film was on breadfruit starch-chitosan formulation 6:4 g/g by the value of water uptake was 212.98 %, tensile strength was 16.34 MPa, elongation was 6,00 % and modulus young was 2,72 MPa. However, the result of mhorphology analysis showed that the edible film of breadfruit starch-chitosan formulation 6:4 are still pores and cracks. Keywords : edible film, breadfruit starch, chitosan.

Stability of methylcellulose-based films after being subjected to different conservation and processing temperatures

Methylcellulose films with and without sorbitol addition were developed. The major objective of this study was to attempt insights into the stability of the methylcellulose-based film properties after having been subjected to freezing, storage or a combination of both procedures. The importance of the sorbitol concentration and process temperature was also to be elucidated. As-prepared film solubility decreased at 100°C, as a result of the methylcellulose thermogelation property when the samples were exposed to high temperatures.By analyzing the film pattern behavior and its properties 0.25% w/v sorbitol concentration turned out to be an inflexion point. The moisture content as well as the mechanical and thermal properties made this fact evident. Moreover the elastic modulus (Ec) and glass transition temperature (Tg) did not undergo significant changes for higher plasticizer concentrations. The methylcellulose film properties remained more stable in the presence of sorbitol, which would act as a protective agent due to its hydrogen bonding capacity. This stability is crucial for film and coating applications in the food industry.