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

References

  1. Cagri A., Ustunol Z., Ryser E.T.,
  2. Antimicrobial edible films and coatings,
  3. Journal of Food Protection, 67, 2004. pp.
  4. ââ‚‌“848
  5. Brandenburg A.H., Weller C. L., Testin R.
  6. F.,1993. Edible Films and Coatings from
  7. Soy Protein. Journal of Food Science.
  8. ;58:1086-9.
  9. Ramírez C., Gallegos I., Ihl M., Bifani
  10. V.,2012. Study of contact angle, wettability
  11. and water vapor permeability in
  12. carboxymethylcellulose (CMC) based film
  13. with murta leaves (Ugni molinae Turcz)
  14. extract. Journal of Food Engineering.
  15. ;109:424-9.
  16. Mohammadinafch A., Cheng L.H., Karim
  17. A.A., 2011. Effects of plasticizers on
  18. thermal properties and heat sealability of
  19. sago starch films, Food Hydrocolloid., 25
  20. (2011) 56-60.
  21. McHugh T.H., Avena-Bustillos R., Krochta
  22. J., 1993. Hydrophilic Edible Films:
  23. Modified Procedure for Water Vapor
  24. Permeability and Explanation of Thickness
  25. Effects, J. Food Sci., 58 (1993) 899-903.
  26. ASTM, Standard Test Methods for Water
  27. Vapor Transmission of Materials
  28. E96/E96M-05, in: Annual Book of ASTM
  29. Standards, Philadelphia, PA, 2005.
  30. Park S-i, Zhao Y.,2004. Incorporation of a
  31. High Concentration of Mineral or Vitamin
  32. into Chitosan-Based Films. Journal of
  33. Agricultural and Food Chemistry.
  34. ;52:1933-9.
  35. Hernandez R. J., 1994. Effect of water vapor
  36. on the transport properties of oxygen
  37. through polyamide packaging materials.
  38. Journal of Food Engineering. 1994;22:495-
  39. Kanatt S.R., Rao M.S., Chawla S. P.,
  40. Sharma A., 2012. Active chitosanââ‚‌“polyvinyl
  41. alcohol films with natural extracts. Food
  42. Hydrocolloids. 2012;29:290-7.
  43. Sothornvit R., Krochta J., 2000. Oxygen
  44. permeability and mechanical properties of
  45. films from hydrolyzed whey protein. journal
  46. of Agricultural and Food
  47. Chemistry,48,3913-3916
  48. Siripatrawan U., Harte B. R., 2010. Physical
  49. properties and antioxidant activity of an
  50. active film from chitosan incorporated with
  51. green tea extract. Food Hydrocolloids.
  52. ;24:770-5

Files

History

  • Receive Date: 12 October 2013
  • Revise Date: 15 June 2021
  • Accept Date: 29 October 2018

Share

How to cite

Statistics