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100			_aFaezeh Akafian
245			_aNatural resin as a biosource and bio-based plasticizer for edible resin/ethylcellulose composite film preparation
300			_ap 1105–1116
520			_aNowadays, finding natural and inexpensive resources that can be easily used to make food films has been considered. Despite the widespread use of synthetic resins, natural resins are rarely used. Opopanax resin (OR) was used in this study as a new biosource to prepare the hydrophobic edible film. Ethylcellulose (EC) was blended well with the resin, allowing the formation of a composite film. Film preparation was possible using different amounts of OR and EC. It was interesting that OR had a plasticizing effect on EC film. While using up to 33% w/w glycerol could not produce an elastic EC film, using only 8.5% w/w OR produced a stiff and flexible EC film with lower water sensitivity. Fourier transform infrared (FTIR) spectroscopy analysis showed that the strength of C–O–C and CH bonds in OR + EC film was higher than in EC film. Despite the higher water sensitivity of OR-based composite films than EC-based composite films, they had lower water vapor permeability (WVP) and higher contact angle due to their smoother and more homogeneous film structures with lower porosity, confirmed by scanning electron microscopy (SEM) images. The mechanical properties showed that the film with the highest resin content had the lowest tensile strength (~ 0.4 MPa) and the higher elongation at break (~ 67%) and, therefore, the highest flexibility. The use of natural resins as a biosource is a promising approach in food packaging to prepare hydrophobic films with desirable mechanical properties.
654			_aNatural film _aPlasticizer _aResin _aEthylcellulose
773	0		_080310 _9110099 _dGermany Springer _oJP340 _tJournal of Food Science and Technology _x0022-1155
942			_cJA
942			_2ddc
999			_c129982 _d129982