2026-04-17T23:16:27Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/56012023-01-31T23:42:07Zcom_10259_4313com_10259_5086com_10259_2604col_10259_4314

00925njm 22002777a 4500 dc Nuvoli, Luca author Conte, Paola author Fadda, Costantino author Reglero Ruiz, José A. author García Pérez, José Miguel author Baldino, Salvatore author Mannu, Alberto author 2021-02 Films with different morphology can be obtained by mixing fish gelatin, Tara gum and glycerol in different ratio and by subjecting the Tara gum to a ball milling treatment before its use. The amount of the plasticizer glycerol, as well as the type of Tara gum employed (as received or milled) resulted, from SEM and AFM analyses, to strong influencing the morphology of the films and their density. Also, the morphological differences determine different thermal and mechanical behaviours. In particular, the employment of milled Tara gum allows to improve the thermal stability, as well as the mechanical properties of the polymers. A similar outcome can be obtained by increasing the glycerol content, which can be used up to 20 wt%. Glycerol amounts exceeding that percentage, are detrimental for the quality of the films and reduce their thermal and mechanical performances. 0032-3861 http://hdl.handle.net/10259/5601 10.1016/j.polymer.2020.123244 Tara gum Gelatin fish Biofilms Structural, thermal, and mechanical properties of gelatin-based films integrated with tara gum