Title of article
Edible Film Based on Lallemantia peltata L. Seed Gum: Development and Characterization
Author/Authors
Abdolshahi ، Anna Food Safety Research Center (salt) - Semnan University of Medical Sciences , Heydari Majd ، Mojtaba Zabol University of Medical Sciences , Abdollahi ، Mehdi Department of Biology and Biological Engineering – Food and Nutrition Science - Chalmers University of Technology , Fatemizadeh ، Saeideh Department of Food Science and Technology - Ferdowsi University of Mashhad (FUM) , Monjazeb Marvdashti ، Leila Food Safety Research Center (salt) - Semnan University of Medical Sciences
From page
47
To page
61
Abstract
A novel edible film was developed using Lallemantia peltata (L.) seed gum (LSG), and its water sensitivity, physico-mechanical, barriers, microstructural and thermal properties as a function of glycerol concentration (20, 30, 40, 50 and 60% w/w) were studied. Different models were also used to investigate the water sorption of the LSG films. Unplasticized LSG films were brittle and difficult to handle which were effectively modified by glycerol addition. Water sensitivity, oxygen permeability, and elongation of LSG films were increased with increasing glycerol concentration. Also, increasing of glycerol concentration resulted in reduction of tensile strength, glass transition temperature (Tg) and melting temperature (Tm) of the films. Electron scanning micrographs revealed a smooth surfaceand compact cross-section microstructure in LSG films.The films showed sigmoid shape type II water sorption isotherms, representing typical features of most of biopolymers. Accordingly, the results suggest that LSG films containing desired glycerol concentration could potentially be used as edible films in food packaging.
Keywords
Edible films , Lallemantia Peltata (L.) , Seed gum , Thermomechanical properties , Plasticizer
Journal title
Journal of Chemical Health Risks
Journal title
Journal of Chemical Health Risks
Record number
2707044
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