Edible Film Based on Lallemantia peltata L. Seed Gum: Development and Characterization

Document Type : Original Article

Authors

1 Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran

2 Zabol University of Medical Sciences, Zabol, Iran

3 Department of Biology and Biological Engineering – Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden

4 Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran

10.22034/jchr.2020.1896596.1118

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.

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