Effect of emulsified oil droplets and glycerol content on the physicochemical properties of Persian gum-based edible films

This work focused on the development and characterization of relatively novel edible films from Persian gum (PG) under different concentrations of glycerol and emulsified oil droplets. At 0.3% of glycerol, PG films were highly brittle for studying their mechanical properties. Higher concentrations o...

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Autores principales:	Seyed Davood Tabatabaei, Fatemeh Ghiasi, Hadi Hashemi Gahruie, Seyed Mohammad Hashem Hosseini
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2022
Materias:	Persian gum Edible film Emulsified oil Glycerol Modification Polymers and polymer manufacture TP1080-1185
Acceso en línea:	https://doaj.org/article/81aba15c4e764ef2932a423b2253842f
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spelling	oai:doaj.org-article:81aba15c4e764ef2932a423b2253842f2021-11-22T04:16:27ZEffect of emulsified oil droplets and glycerol content on the physicochemical properties of Persian gum-based edible films0142-941810.1016/j.polymertesting.2021.107427https://doaj.org/article/81aba15c4e764ef2932a423b2253842f2022-02-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S0142941821003706https://doaj.org/toc/0142-9418This work focused on the development and characterization of relatively novel edible films from Persian gum (PG) under different concentrations of glycerol and emulsified oil droplets. At 0.3% of glycerol, PG films were highly brittle for studying their mechanical properties. Higher concentrations of glycerol increased the ductility of films. The increase of oil droplet concentrations resulted in a reduction in the tensile strength, whereas, elongation at break increased. Incorporating the emulsified oil droplets resulted in a significant reduction of water solubility, swelling ability, and water vapor permeability of films. The presence of glycerol and emulsified oil droplets within the film matrix was confirmed by FTIR spectroscopy. SEM micrographs revealed that the plasticized PG films had a uniform microstructure, while, incorporating emulsified oil droplets led to relatively rough microstructure. In conclusion, PG films containing 0.9% glycerol and 1% emulsified oil droplets had desirable properties, which can be exploited for food packaging.Seyed Davood TabatabaeiFatemeh GhiasiHadi Hashemi GahruieSeyed Mohammad Hashem HosseiniElsevierarticlePersian gumEdible filmEmulsified oilGlycerolModificationPolymers and polymer manufactureTP1080-1185ENPolymer Testing, Vol 106, Iss , Pp 107427- (2022)
institution	DOAJ
collection	DOAJ
language	EN
topic	Persian gum Edible film Emulsified oil Glycerol Modification Polymers and polymer manufacture TP1080-1185
spellingShingle	Persian gum Edible film Emulsified oil Glycerol Modification Polymers and polymer manufacture TP1080-1185 Seyed Davood Tabatabaei Fatemeh Ghiasi Hadi Hashemi Gahruie Seyed Mohammad Hashem Hosseini Effect of emulsified oil droplets and glycerol content on the physicochemical properties of Persian gum-based edible films
description	This work focused on the development and characterization of relatively novel edible films from Persian gum (PG) under different concentrations of glycerol and emulsified oil droplets. At 0.3% of glycerol, PG films were highly brittle for studying their mechanical properties. Higher concentrations of glycerol increased the ductility of films. The increase of oil droplet concentrations resulted in a reduction in the tensile strength, whereas, elongation at break increased. Incorporating the emulsified oil droplets resulted in a significant reduction of water solubility, swelling ability, and water vapor permeability of films. The presence of glycerol and emulsified oil droplets within the film matrix was confirmed by FTIR spectroscopy. SEM micrographs revealed that the plasticized PG films had a uniform microstructure, while, incorporating emulsified oil droplets led to relatively rough microstructure. In conclusion, PG films containing 0.9% glycerol and 1% emulsified oil droplets had desirable properties, which can be exploited for food packaging.
format	article
author	Seyed Davood Tabatabaei Fatemeh Ghiasi Hadi Hashemi Gahruie Seyed Mohammad Hashem Hosseini
author_facet	Seyed Davood Tabatabaei Fatemeh Ghiasi Hadi Hashemi Gahruie Seyed Mohammad Hashem Hosseini
author_sort	Seyed Davood Tabatabaei
title	Effect of emulsified oil droplets and glycerol content on the physicochemical properties of Persian gum-based edible films
title_short	Effect of emulsified oil droplets and glycerol content on the physicochemical properties of Persian gum-based edible films
title_full	Effect of emulsified oil droplets and glycerol content on the physicochemical properties of Persian gum-based edible films
title_fullStr	Effect of emulsified oil droplets and glycerol content on the physicochemical properties of Persian gum-based edible films
title_full_unstemmed	Effect of emulsified oil droplets and glycerol content on the physicochemical properties of Persian gum-based edible films
title_sort	effect of emulsified oil droplets and glycerol content on the physicochemical properties of persian gum-based edible films
publisher	Elsevier
publishDate	2022
url	https://doaj.org/article/81aba15c4e764ef2932a423b2253842f
work_keys_str_mv	AT seyeddavoodtabatabaei effectofemulsifiedoildropletsandglycerolcontentonthephysicochemicalpropertiesofpersiangumbasedediblefilms AT fatemehghiasi effectofemulsifiedoildropletsandglycerolcontentonthephysicochemicalpropertiesofpersiangumbasedediblefilms AT hadihashemigahruie effectofemulsifiedoildropletsandglycerolcontentonthephysicochemicalpropertiesofpersiangumbasedediblefilms AT seyedmohammadhashemhosseini effectofemulsifiedoildropletsandglycerolcontentonthephysicochemicalpropertiesofpersiangumbasedediblefilms
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Effect of emulsified oil droplets and glycerol content on the physicochemical properties of Persian gum-based edible films

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