Abstract
In this study, the impacts of UV-B irradiation and liquid smoke (LS) on the barrier, physicochemical, thermal, and mechanical characteristics of Salvia macrosiphon seed gum (SSG) based edible films were evaluated. LS significantly increased the thickness of the SSG films compared to the control, while the impact of increasing UV-B irradiation was not significant. The addition of LS also affected the color of the films, resulting in lower L* values. The solubility of the films decreased when LS was added. Additionally, the use of UV-B treatment reduced the solubility and water vapor permeability of the SSG films. The incorporation of LS increased the tensile strength (TS) of the films, while the elongation at break decreased in manner dependent on the level of LS. Furthermore, UV-B treatment increased the TS of the films. FTIR analysis revealed that LS and UV-B irradiation could form new connections between the starch chains. UV-B irradiation caused the polymer chain to dissociate. The control film had an uneven and coarse surface and lower thermal stability, but these issues were reduced with the addition of LS and UV-B irradiation. These findings suggest that UV-B irradiation and LS can be considered as sustainable, convenient, and accessible methods for modifying the properties of SSG-based films.
Published Version
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