Corrigendum
Corrigendum to “Edible Polymers: Challenges and Opportunities”
Table 2
Water vapor permeability (WVP) properties of different polymers [12].
| | Film formulation | WVP (g m−1 s−1Pa−1) |
| | Corn zein | 5.35 × 10−10 | | Corn zein plasticized with glycerol | 8.90 × 10−10 | | Fish skin gelatin | 2.59 × 10−10 | | Whey protein plasticized with sorbitol | 7.17 × 10−10 | | Wheat gluten plasticized with glycerol | 7.00 × 10−10 | | Gelatin (obtained from pigskin) plasticized with sorbitol | 1.6 × 10−10 | | Amylose | 3.8 × 10−10 | | Corn starch plasticized with glycerol | 2.57 × 10−10 | | Corn starch plasticized with sorbitol | 1.75 × 10−10 | | Amylomaize starch plasticized with sorbitol | 1.21 × 10−10 | | Hydroxypropyl methylcellulose with plasticizer and oil | 1.90 × 10−10 | | Amylomaize starch with sorbitol and sunflower oil | 9.7 × 10−11 | | Methylcellulose | 8.70 × 10−11 | | Methylcellulose 3% | 8.4–12.1 × 10−11 | | Chitosan 2% (unknown source) | 3.66–4.80 × 10−11 | | Chitosan 3% | 6.19–15.27 × 10−11 | | Cellophane | 8.4 × 10−11 | | PVDC | 2.22 × 10−13 | | LPDE (low-density polyethylene) | 9.14 × 10−13 | | HDPE (high-density polyethylene) | 2.31 × 10−13 |
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