J. Phys. IV France
Volume 125, June 2005
Page(s) 893 - 895

J. Phys. IV France 125 (2005) 893-895

DOI: 10.1051/jp4:2005125207

Study of water vapour permeability of protein and gum-based edible films by a photothermal method

S.A. Tomás1, R. Saavedra2, A. Cruz1, R. Pedroza-Islas3 and E. San Martín4

1  Departamento de Física, CINVESTAV-IPN, AP 14-740, Mexico 07300, DF, Mexico
2  Departamento de Física, Universidad de Concepción, Casilla 160-C, Concepción, Chile
3  Departamento de Ingeniería y Ciencias Químicas, Universidad Iberoamericana, Prol. Reforma 880, Lomas de Santa Fe, Mexico 01210, DF, Mexico
4  Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada-IPN, Legaria 694, Col. Irrigación, Mexico 11500, DF, Mexico

The water vapour permeability of protein and gum-based edible films was studied by means of a photothermal method. The films were prepared with two basic ingredients, whey protein concentrate and mesquite gum, according to the proportions 75:25, 50:50, 25:75, and 0:100 (weight:weight). The water vapour diffusion coefficient of the analyzed films was found within the interval $0.37 \times 10^{-6}$ to $2.04 \times 10^{-6}$ cm2/s, increasing linearly by increasing the mesquite gum composition in the films. The incorporation of mesquite gum in films produces less effective moisture barriers due to its highly hydrophilic property.

© EDP Sciences 2005