Investigation of the Effects of Rosemary Extract on Barrier and Colorimetric Properties of Mungbean Starch Films

Authors

1 MSc Student, Food Science and Technology Division, Faculty of Agriculture, Damghan Branch, Islamic Azad University, Damghan, Iran

2 Biopolymer Research Group, Food Science and Technology Division, Faculty of Agriculture, Damghan Branch, Islamic Azad University, Damghan, Iran

Abstract

Barrier properties are one of the most important factors in the edible film. In this study, edible mungbean films were prepared containing (0%, 15%, 30%, 45%) concentrations of rosemary aqueous extract. Then the effect of rosemary was investigated on colorimetric and barrier properties (water vapor permeability, oxygen permeability). Rosemary extract increased the absorption of color in the visible region, which in turn led to increase of the parameters a (index color tends toward green) and b (index color tends towards yellow). The results showed that increasing concentrations of rosemary extract have a significant effect( p <0.05) to reduce the amount of oxygen and water vapor permeability.  Also turbidity of mungbean starch was increased with increasing concentrations of rosemary in the film. Improving barrier properties and the colorimetric properties were showed by rosemary extract compounds that these materials can use as the safety of food and pharmaceutical packaging industry.

Keywords


Cagri A., Ustunol Z., Ryser E.T.,
Antimicrobial edible films and coatings,
Journal of Food Protection, 67, 2004. pp.
ââ‚‌“848
Brandenburg A.H., Weller C. L., Testin R.
F.,1993. Edible Films and Coatings from
Soy Protein. Journal of Food Science.
;58:1086-9.
Ramírez C., Gallegos I., Ihl M., Bifani
V.,2012. Study of contact angle, wettability
and water vapor permeability in
carboxymethylcellulose (CMC) based film
with murta leaves (Ugni molinae Turcz)
extract. Journal of Food Engineering.
;109:424-9.
Mohammadinafch A., Cheng L.H., Karim
A.A., 2011. Effects of plasticizers on
thermal properties and heat sealability of
sago starch films, Food Hydrocolloid., 25
(2011) 56-60.
McHugh T.H., Avena-Bustillos R., Krochta
J., 1993. Hydrophilic Edible Films:
Modified Procedure for Water Vapor
Permeability and Explanation of Thickness
Effects, J. Food Sci., 58 (1993) 899-903.
ASTM, Standard Test Methods for Water
Vapor Transmission of Materials
E96/E96M-05, in: Annual Book of ASTM
Standards, Philadelphia, PA, 2005.
Park S-i, Zhao Y.,2004. Incorporation of a
High Concentration of Mineral or Vitamin
into Chitosan-Based Films. Journal of
Agricultural and Food Chemistry.
;52:1933-9.
Hernandez R. J., 1994. Effect of water vapor
on the transport properties of oxygen
through polyamide packaging materials.
Journal of Food Engineering. 1994;22:495-
Kanatt S.R., Rao M.S., Chawla S. P.,
Sharma A., 2012. Active chitosanââ‚‌“polyvinyl
alcohol films with natural extracts. Food
Hydrocolloids. 2012;29:290-7.
Sothornvit R., Krochta J., 2000. Oxygen
permeability and mechanical properties of
films from hydrolyzed whey protein. journal
of Agricultural and Food
Chemistry,48,3913-3916
Siripatrawan U., Harte B. R., 2010. Physical
properties and antioxidant activity of an
active film from chitosan incorporated with
green tea extract. Food Hydrocolloids.
;24:770-5