期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 120, 期 -, 页码 1639-1645出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijbiomac.2018.09.126
关键词
Edible films; Eggplant flour (EF); Corn starch (CS); Physical properties
资金
- Urmia University [RD/4223]
In this study, biodegradable and edible films based on eggplant flour (EF) and corn starch (CS) were prepared using casting method at proportion of 0-100, 25-75, 50-50, 75-25 and 100-0%, w/w. The mechanical, barrier, physical, and biodegradability properties were evaluated. Tensile strength, elongation at break, Young's modulus, thickness, density and L* parameter of pure starch films were higher than those of other films. Solubility, water vapor permeability (WVP), moisture content and swelling index of films were augmented with the substitution of CS by EF. Color measurement of the edible films indicated that increasing the proportion of EF increased a*, b* and opacity values. The highest amount of water sorption was obtained for pure EF films. Moreover, the incorporation of EF accelerated films biodegradability compared to ones with only starch. In general, EF is a promising material for the formulation of edible and biodegradable films with adequate physical properties for food applications by direct contact. (C) 2018 Elsevier B.V. All rights reserved.
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