DescriptionThere is lot of literature on the physico-chemical changes occurring in the ingredients (mainly starches, proteins) during food processing, but there is a need to understand how these biopolymers interact with the minor ingredients (plasticizer, sugars, emulsifiers, antioxidants, etc) during processing and thus their impact on the final product quality. Phosphorescence spectroscopy allows us to monitor the modes, rates, and distribution of molecular mobility in complex foods, providing the molecular detail necessary to connect food quality and stability to molecular structure and mobility. The mobility contours generated from this research provided us with information about the onset temperature and level of molecular mobility required to support permeability of atmospheric oxygen. The phosphorescence emission spectra and lifetimes of the triplet probe Erythrosin B and Tryptophan embedded in the biomaterial films provide measures of the modes, rates, and distribution of molecular mobility in the film, providing the molecular detail necessary to connect food quality and stability to molecular structure and mobility. The interactions between the biopolymers with food additives depend on the molecular weight and structures of biopolymers. In this research, we have used embedded triplet probes (erythrosin B, tryptophan) to provide a facile and sensitive measure of matrix molecular mobility and oxygen permeability, AFM to imagine the matrix microstructure,