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

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Titel: Edible Film Based on Lallemantia peltata L. Seed Gum: Development and Characterization
Autoren: Abdolshahi, Anna, Majd, Mojtaba Heydari, Abdollahi, Mehdi, 1985, Fatemizadeh, Saeideh, Marvdashti, Leila Monjazeb
Quelle: Journal of Chemical Health Risks. 12(1):47-61
Schlagwörter: Thermomechanical properties, Seed gum, Plasticizer, Lallemantia Peltata (L.), Edible films
Beschreibung: 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.
Dateibeschreibung: electronic
Zugangs-URL: https://research.chalmers.se/publication/528318
https://research.chalmers.se/publication/528318/file/528318_Fulltext.pdf
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  Data: Edible Film Based on Lallemantia peltata L. Seed Gum: Development and Characterization
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Abdolshahi%2C+Anna%22">Abdolshahi, Anna</searchLink><br /><searchLink fieldCode="AR" term="%22Majd%2C+Mojtaba+Heydari%22">Majd, Mojtaba Heydari</searchLink><br /><searchLink fieldCode="AR" term="%22Abdollahi%2C+Mehdi%22">Abdollahi, Mehdi</searchLink>, 1985<br /><searchLink fieldCode="AR" term="%22Fatemizadeh%2C+Saeideh%22">Fatemizadeh, Saeideh</searchLink><br /><searchLink fieldCode="AR" term="%22Marvdashti%2C+Leila+Monjazeb%22">Marvdashti, Leila Monjazeb</searchLink>
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <i>Journal of Chemical Health Risks</i>. 12(1):47-61
– Name: Subject
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  Data: <searchLink fieldCode="DE" term="%22Thermomechanical+properties%22">Thermomechanical properties</searchLink><br /><searchLink fieldCode="DE" term="%22Seed+gum%22">Seed gum</searchLink><br /><searchLink fieldCode="DE" term="%22Plasticizer%22">Plasticizer</searchLink><br /><searchLink fieldCode="DE" term="%22Lallemantia+Peltata+%28L%2E%29%22">Lallemantia Peltata (L.)</searchLink><br /><searchLink fieldCode="DE" term="%22Edible+films%22">Edible films</searchLink>
– Name: Abstract
  Label: Description
  Group: Ab
  Data: 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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  Data: electronic
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.22034/jchr.2020.1896596.1118
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      – Text: English
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      Pagination:
        PageCount: 15
        StartPage: 47
    Subjects:
      – SubjectFull: Thermomechanical properties
        Type: general
      – SubjectFull: Seed gum
        Type: general
      – SubjectFull: Plasticizer
        Type: general
      – SubjectFull: Lallemantia Peltata (L.)
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      – SubjectFull: Edible films
        Type: general
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      – TitleFull: Edible Film Based on Lallemantia peltata L. Seed Gum: Development and Characterization
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            NameFull: Abdolshahi, Anna
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            NameFull: Majd, Mojtaba Heydari
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            NameFull: Abdollahi, Mehdi
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            NameFull: Fatemizadeh, Saeideh
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            NameFull: Marvdashti, Leila Monjazeb
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              M: 01
              Type: published
              Y: 2022
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            – TitleFull: Journal of Chemical Health Risks
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