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The influence of different plasticisers and fatty acids on functional properties of basil seed gum edible film
Author(s) -
Mohammad Amini Asad,
Razavi Seyed Mohammad Ali,
Zahedi Younes
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12765
Subject(s) - plasticizer , glycerol , solubility , chemistry , moisture , sorbitol , stearic acid , water content , fatty acid , food science , palmitic acid , elongation , oleic acid , food packaging , chemical engineering , materials science , organic chemistry , biochemistry , composite material , ultimate tensile strength , geotechnical engineering , engineering
Summary In this study, the influence of different concentrations of plasticisers and fatty acids on functional properties of basil seed gum ( BSG ) films was investigated. The results revealed that glycerol and sorbitol were effective plasticisers for BSG films. Glycerol‐plasticised films exhibited hydrophilic nature with high moisture content (27–49%) and water vapour permeability (4.2–6.5 × 10 −11 g Pa −1 m −1 s −1 ), moisture uptake higher than 100%, solubility ranging 39–50% and moderate mechanical properties. The films containing sorbitol showed lower moisture content, moisture uptake and percentage elongation compared with glycerol‐plasticised samples. Presence of fatty acids promoted an increase in hydrophobicity of samples, characterised by lower moisture uptake, solubility, water vapour permeability and higher contact angles. Among investigated fatty acids, oleic acid efficiency on improving the characteristics of films was higher than saturated fatty acids (palmitic and stearic acid). Concluding, BSG films showed a substantial potential to be incorporated into food packaging applications, especially for those that require less hydrophilic films.