Abstract
This study investigated the feasibility of using basil seed gum (BSG), as a new film-forming material. Edible films based on BSG and different three concentrations of glycerol (GLY) (25%, 35% and 50% w/w BSG) as plasticizer were developed, and their water vapor permeability (WVP), physical, and mechanical properties were characterized. WVP of the films was found to increase as the GLY content increased. As expected, the increase of GLY concentration from 25% to 50% w/w increased extensibility but decreased tensile strength, suggesting weaker mechanical strength and higher mobility of polymer chains by the plasticizing effect of GLY. The effect of plasticizer plays, then, an important rule on the physical and functional properties of these films. This study revealed that the BSG had a good potential to be used in producing edible films for various food applications.
Published Version
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