The gi function was obtained by considering these minimum and max

The gi function was obtained by considering these minimum and maximum values. The optimization was performed in order to achieve films with higher resistance to break, moderate elongation, and lower solubility. So the weight of gi functions for elongation was reduced and the weight for TS and S was increased. Thus, the gi functions for TS, E,

and S were assigned weights 3, 1, and 3, respectively (Eqs. (18) and (19)): For glycerol films equation(18) G=[(0.6667−1.118X1+0.45X12+0.48X2−0.10X22−0.35X1X23.9)3×(74.73+26.18X1−11.11X12−10.26X2+2.88X22+8.10X1X298)1×(23+7.42X1−8.46X2+2.05X22+5.10X1X243)3]1/3 For sorbitol films equation(19) G=[(0.998−2.70X1+1.09X12+0.80X2−0.47X1X29.5)3×(54.52+30.86X1−7.33X12−6.11X2+7.39X1X282)1×(29.91−7.57X1−7.93X12−9.52X2−4.46X22+5.41X1X248)3]1/3 Optimization of the desirability function (G) for flour films plasticized Fulvestrant nmr with glycerol and sorbitol shows that films with greater resistant to break, moderate elongation, and lower solubility can be obtained at Cg, Cs, and Tp values of 20.02 g glycerol/100 g flour, 29.6 g sorbitol/100 g flour, and 75 °C, respectively. To validate the optimization

methodology employed in this work, amaranth flour films plasticized with glycerol and sorbitol were prepared using the optimal formulation. TS, E, and S of the flour http://www.selleckchem.com/products/Rapamycin.html films were measured and compared with values predicted by Eqs. (8), (9) and (10) for

the films plasticized with glycerol, and by Eqs. (13), (14) and (17) for the films plasticized with sorbitol. The values of relative deviations revealed good correlation between the predicted and experimental values (Table 3). Films prepared with the optimal formulation were characterized with respect to solubility as well as mechanical, barrier, and thermal properties; water sorption isotherms; and microstructure. Results are summarized in Table 4. Tukey’s test demonstrated that the amaranth flour films plasticized with glycerol and sorbitol differs significantly in terms of moisture content and solubility (P < 0.05). Glycerol films display higher moisture content after conditioning (58% Mannose-binding protein-associated serine protease RH, 48 h), compared to sorbitol films with large sorbitol content. This indicates that glycerol acts as a water-holding agent, while sorbitol acts as a plasticizer with minimum contribution from water molecules. It had been reported that the moisture content of pea starch films also changed little after conditioning when sorbitol was the plasticizer, while addition of glycerol to the latter films promoted a 2–4.5 fold increase in moisture content ( Zhan & Han, 2006). Although glycerol enhances the hydrophilicity of flour films, thus increasing their affinity for water molecules, glycerol films are not readily solubilized in the presence of water, but remain intact even after 24 h.

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