Influence of the physical state of water on the barrier properties of hydrophilic and hydrophobic films.

J Agric Food Chem 48(1):11-6 (2000) PMID 10637042

Water transfer through different films, as a function of the physical state of water in contact with the film, the relative humidity difference, and the water vapor pressure difference, was investigated. The films were two synthetic packagings (hydrophobic polyethylene and hydrophilic cellophane) and an edible film. The physical state of water affects water sensitive films, such as cellophane, inducing a higher liquid water transfer due to interactions with the polymer. For hydrophobic polymers, such as polyethylene, neither the physical state of water nor the relative humidity has an influence on the water permeability. In complex system, such as an edible film composed of hydrophilic particles dispersed in a lipid phase, barrier efficiency is influenced by the continuous hydrophobic phase but could also be affected by the physical state of water due to the presence of hydrophilic compounds.