Optimization, Characterization, and Influence of Microfluidization on Almond Gum‐based Composite Edible Film

Abstract

AbstractThe present study aim is to carry out optimization, development, and characterization of almond – guar gum based composite edible film using response surface statistical methodology . The Box‐Behnken design is used to develop almond gum – guar gum composite edible film with incorporation of plasticizer and surfactant to optimized independent variables concentration and relationship between properties of composite edible film. The study also investigates the effect of microfluidization (at 10 000 and 150 00 psi) on physical, mechanical, barrier, and structural properties of optimized composite edible films. The optimized experiment values of Almond gum, Guar gum, and Sunflower oil are the independent variables, whereas water vapor permeability , Tensile strength , and elongation at break are the dependent variables. Results of study demonstrate that the incorporation of guar gum significantly improves the tensile strength of composite edible films. However, the process of microfluidization significantly improves the properties of the optimized edible film. The paper presents the concept and potential for development of novel composite edible film by almond gum – guar gum biopolymers and effect of microfludization techniques on its physical, barrier, mechanical, and structural properties which can encounter problems in appropriate disposal with food safety and food preservation.