Abstract
The use of flours as a material for biopolymer-based film preparation has gained interest due to the fact that they are a natural mixture of compatible macromolecules and due to their low cost. Chickpea flour shows a promising composition for the development of edible films. The aim of this study was to characterize and evaluate the properties of chickpea flour films as affected by pH (7 or 10) and plasticizer concentration (1% or 3% w/v) of film-forming solutions. Water vapor permeability, solubility, color, opacity, mechanical properties, thermal stability, structural changes by Fourier transform infrared analysis, and microstructure of the films were determined. Glycerol content and pH influenced chickpea flour film properties, microstructure and structural organization; interactions were also observed. The 1% glycerol films showed lower water vapor permeability, thickness, radical scavenging capacity, elongation at break and puncture deformation, and higher dry matter content, swelling, opacity, elastic modulus, and tensile and puncture strengths than 3% glycerol films. Film-forming solutions at pH 10 produced films with higher thickness and swelling, and were greener than those from solutions at neutral pH. The changes were more intense in 1% glycerol films. Glycerol concentration and pH could be combined in order to obtain chickpea flour films with different properties according to different food packaging requirements.
Highlights
Biopolymer-based films have been widely investigated as an eco-friendly option to petroleumbased plastic materials for food packaging
The Water vapor permeability (WVP) values of chickpea flour 1% glycerol films (16.7% w/w flour) were lower than those found in films with close glycerol content based on achira, pinhâo, chia and red rice flours [2,3,4,8], higher than in amaranth flour films [23,24], and similar to those reported in lentil films [9]
The amount of glycerol added as a plasticizer and the pH of film-forming solutions have a great influence on chickpea flour film properties
Summary
Biopolymer-based films have been widely investigated as an eco-friendly option to petroleumbased plastic materials for food packaging They are derived from renewable natural sources and are commonly based on carbohydrates and proteins. Often, these hydrocolloids form films that show some drawbacks related to barrier or mechanical properties. Chickpea (Cicer arietinum L.) is a legume grown and consumed in more than fifty countries on five continents due to its nutritional value It is a good source of proteins and carbohydrates, including dietary fiber, and, it cannot be classified as an oilseed crop, chickpea lipid content is higher than that of other pulses [12]. The properties of the films based on this renewable natural biomaterial can be modified by changing pH and glycerol content and could meet particular packaging demands in food applications
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