Abstract
Edible films with fruit and vegetable purees have a potential to serve as healthy snacks, edible oven bags as well as wraps for sushi or instead of pancakes, tortillas or lavash in a gluten-free diet. The film-forming solution was prepared by mixing sodium alginate, apple puree and three kinds of vegetable oils such as rapeseed oil, coconut oil and hazelnut oil. Glycerol was used as a plasticizer. Pure sodium alginate and sodium alginate–apple films were used as control samples. All the films had the thickness and moisture content characteristic for this type of materials. The results showed that the addition of apple puree and vegetable oils had a significant effect on the visual appearance of edible films. DSC curves proved stability of the researched edible films. The drying conditions used for film production and the formulations appeared to be suitable to avoid phase separation.
Highlights
Poland and France are two prominent producers of apples in the European Union with the production of approximately 3.2 million t and 1.4 million t, respectively [1]
The addition of vegetable oils resulted in a milky and opaque appearance of the films based on sodium alginate and apple puree
The addition of vegetable oils caused a slight increase in the values of thickness compared to sodium alginate–apple puree films. These results indicated that the addition of apple puree and vegetable oils altered the thickness and microstructure of the films
Summary
Poland and France are two prominent producers of apples in the European Union with the production of approximately 3.2 million t (tonnes) and 1.4 million t, respectively (data from 2017) [1]. There are many trends in the technology of edible films which are strongly dependent on their further application, including antimicrobial compounds incorporation for fresh fruit [8], minimally processed vegetables [9] or meat [10], nanocompounds incorporation and cross-linking to improve mechanical and water vapour barrier properties of biopolymer films The effect of this type of modification is to increase their potential to replace the conventional non-biodegradable petroleum-based plastics, especially in the food packaging industries [11,12,13,14] as well as probiotic [15], minerals and vitamins [16] incorporation for medical applications. They may be used as edible oven bags [7] as well as wraps for sushi instead of seaweed or instead of pancakes, tortillas or lavash in a gluten-free diet [20]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
