Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil

Abstract Mung bean starch (MBS)-based edible films with incorporation of guar gum (GG) and sunflower seed oil (SSO) were developed in this study. MBS, GG, and SSO were used as the main filmogenic biopolymer, thickener, and hydrophobicity-imparting substance, respectively. To investigate the effect o...

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Autores principales:	Jung-Soo Lee, Eun-sil Lee, Jaejoon Han
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2020
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/e060917ff7b642218f8f8733ef09fa37
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spelling	oai:doaj.org-article:e060917ff7b642218f8f8733ef09fa372021-12-02T18:50:55ZEnhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil10.1038/s41598-020-70651-52045-2322https://doaj.org/article/e060917ff7b642218f8f8733ef09fa372020-08-01T00:00:00Zhttps://doi.org/10.1038/s41598-020-70651-5https://doaj.org/toc/2045-2322Abstract Mung bean starch (MBS)-based edible films with incorporation of guar gum (GG) and sunflower seed oil (SSO) were developed in this study. MBS, GG, and SSO were used as the main filmogenic biopolymer, thickener, and hydrophobicity-imparting substance, respectively. To investigate the effect of SSO content on the physicochemical, mechanical, and optical properties of the films, they were supplemented with various concentrations (0, 0.5, 1, and 2%, w/w) of SSO. Increasing SSO content tended to decrease tensile strength, elongation at break, crystallinity, water solubility, and the water vapor permeability; in contrast, it increased the oxygen transmission rate and water contact angle. Consequently, the incorporation of SSO into the matrix of MBS-based films decreased their mechanical strength but effectively enhanced their water-resistance properties. Therefore, the MBS-based film developed here can be properly used as an edible film in settings that require high water-resistance properties but do not call for robust mechanical strength.Jung-Soo LeeEun-sil LeeJaejoon HanNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 10, Iss 1, Pp 1-15 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Jung-Soo Lee Eun-sil Lee Jaejoon Han Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil
description	Abstract Mung bean starch (MBS)-based edible films with incorporation of guar gum (GG) and sunflower seed oil (SSO) were developed in this study. MBS, GG, and SSO were used as the main filmogenic biopolymer, thickener, and hydrophobicity-imparting substance, respectively. To investigate the effect of SSO content on the physicochemical, mechanical, and optical properties of the films, they were supplemented with various concentrations (0, 0.5, 1, and 2%, w/w) of SSO. Increasing SSO content tended to decrease tensile strength, elongation at break, crystallinity, water solubility, and the water vapor permeability; in contrast, it increased the oxygen transmission rate and water contact angle. Consequently, the incorporation of SSO into the matrix of MBS-based films decreased their mechanical strength but effectively enhanced their water-resistance properties. Therefore, the MBS-based film developed here can be properly used as an edible film in settings that require high water-resistance properties but do not call for robust mechanical strength.
format	article
author	Jung-Soo Lee Eun-sil Lee Jaejoon Han
author_facet	Jung-Soo Lee Eun-sil Lee Jaejoon Han
author_sort	Jung-Soo Lee
title	Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil
title_short	Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil
title_full	Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil
title_fullStr	Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil
title_full_unstemmed	Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil
title_sort	enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil
publisher	Nature Portfolio
publishDate	2020
url	https://doaj.org/article/e060917ff7b642218f8f8733ef09fa37
work_keys_str_mv	AT jungsoolee enhancementofthewaterresistancepropertiesofanediblefilmpreparedfrommungbeanstarchviatheincorporationofsunflowerseedoil AT eunsillee enhancementofthewaterresistancepropertiesofanediblefilmpreparedfrommungbeanstarchviatheincorporationofsunflowerseedoil AT jaejoonhan enhancementofthewaterresistancepropertiesofanediblefilmpreparedfrommungbeanstarchviatheincorporationofsunflowerseedoil
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Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil

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