Water Vapor and Oxygen-Barrier Performance of Corn-Zein Coated Polypropylene Films
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BRONZE
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Yes
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No
Abstract
A novel corn-zein coating structure on polypropylene (PP) films was developed to examine its feasibility as an alternative water vapor and oxygen-barrier for flexible packaging industry. The barrier properties of the resulting films were evaluated as affected by coating formulation (solvent, corn-zein, plasticizer concentration and plasticizer type). Corn-zein with different amounts (5% and 15%) was dissolved in 70% and 95% aqueous ethanol solution at 50 °C, respectively. Solutions of corn-zein plasticized by polyethylene glycol (PEG) and glycerol (GLY) with various levels (20% and 50%) were applied on corona-discharged-treated PP by using solvent-casting method. The significant improvements in water vapor and oxygen-barrier properties of uncoated PP films were obtained with corn-zein coating. Water vapor permeability (WVP) of the coated films decreased significantly with increasing corn-zein concentration. The application of plasticized corn-zein coating on PP films showed nearly more than three order of reduction in oxygen permeability (OP). The high water vapor and oxygen-barriers were obtained for films coated with coating formulation consisting of higher amounts of corn-zein plasticized by GLY. The statistical analysis defined the key parameters of coating formulation that had major effect on the final properties of coated PP films as corn-zein, plasticizer concentration, and plasticizer type. © 2009 Elsevier Ltd. All rights reserved.
Description
Keywords
Zea mays, Water vapor, Barrier properties, Food packaging, Oxygen permeability, Food packaging, Barrier properties, Zea mays, Oxygen permeability, Water vapor
Fields of Science
0404 agricultural biotechnology, 04 agricultural and veterinary sciences, 0405 other agricultural sciences
Citation
Tıhmınlıoğlu, F., Atik, İ. D., and Özen, B. (2010). Water vapor and oxygen-barrier performance of corn-zein coated polypropylene films. Journal of Food Engineering, 96(3), 342-347. doi:10.1016/j.jfoodeng.2009.08.018
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OpenCitations Citation Count
114
Volume
96
Issue
3
Start Page
342
End Page
347
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CrossRef : 59
Scopus : 135
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105
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909
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1501
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