A quick-dissolving edible film was made from cassia gum (CG) incorporated with ethyl cellulose (EC). Mechanical results show that addition of 5% EC based on CG gave rise to the highest tensile strength (TS) of the composite film. Scanning electron microscopy revealed that excess addition of EC slightly decreased the homogeneousness of films. Fourier transform infrared spectroscopy showed that the compatibility between CG and EC was good and the incorporation of EC changed the original interaction of molecules by forming hydrogen bonds with CG. Although film light transmittance decreased, it is transparent enough for packaging. The film water vapour barrier property improved dramatically by blending CG and EC, although they showed dissolution rates over 80% in boiling water after 5 min. The dried carrot cube packaged by CG-EC films showed lower mass growth rates in 53% RH. Therefore, the film presents a potential application in packaging of dried vegetables in convenience foods.
Keywords: edible films; improved barrier properties; packaging film for dried vegetables; quick-dissolving performance.