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.
Highlights
Mung bean starch (MBS)-based edible films with incorporation of guar gum (GG) and sunflower seed oil (SSO) were developed in this study
Evidence of the increase in the amorphous phase in the SSO/GG/MBS composite films as the SSO content increased is provided in subsection “X‐ray diffraction (XRD)”
Oil-in-water emulsions are unstable without any added surfactant, and was separated into oil and water phases if it left with no a gitation[19]
Summary
Mung bean starch (MBS)-based edible films with incorporation of guar gum (GG) and sunflower seed oil (SSO) were developed in this study. The incorporation of SSO into the matrix of MBS-based films decreased their mechanical strength but effectively enhanced their water-resistance properties. Many different ingredients are used for manufacturing edible films and coatings Among these diverse sources of materials, starch is the most significant polysaccharide polymer because it has a superb ability to form a compact, homogenous, and continuous matrix. The strength and resistance properties of amylose-based films are, in general, better than those of amylopectin-based films[10] For this reason, MBS with a high amylose content was chosen as a filmogenic biopolymer for the development of starch-based edible films in this study
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