Volume 18, Issue 118 (2021)
FSCT 2021, 18(118): 93-105 |
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Kashiri M, Dehghani M, Maghsoudlou Y, Ghorbani M, Shahiri Tabarestani H, Hassani M. Investigation the effect of Oleic acid and Beeswax on physical and functional properties of emulsion films based on fine wheat powder. FSCT 2021; 18 (118) :93-105
URL: http://fsct.modares.ac.ir/article-7-41376-en.html
URL: http://fsct.modares.ac.ir/article-7-41376-en.html
Mahboobeh Kashiri 
1, Meysam Dehghani2 , Yahya Maghsoudlou3 , Mohammad Ghorbani2 , Hoda Shahiri Tabarestani2 , Mahboobeh Hassani2
1, Meysam Dehghani2 , Yahya Maghsoudlou3 , Mohammad Ghorbani2 , Hoda Shahiri Tabarestani2 , Mahboobeh Hassani2
1- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resources , kashiri.m@gmail.com
2- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resources
3- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resource
2- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resources
3- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural Resource
Abstract: (2342 Views)
Fine wheat powder is a natural polymer that obtained from of pneumatic process in which light particles are not allowed to be used in bakeries despite the presence of nutrients and lead to reduced quality of flour. The purpose of this study was production of emulsion film based on wheat soft powder as a new and inexpensive raw material and investigation of two types lipids (oleic acid and beeswax) at different concentrations (5, 10 and 15%) on physical and mechanical properties of emulsion films. The results showed that by increasing lipid concentration, thickness, turbidity and tensile strength increased. But moisture decreased and elongation at break decreased as compared the control film. Comparison between the lipid concentration showed that increasing the concentration of beeswax compared to oleic acid had more effect on increasing the turbidity value of the emulsion film. Water vapor permeability of emulsion film containing 5% oleic acid (1.82×10-10 g-1m-1s-1pa-1) was lower as compared beeswax film at similar concentrations (2.30×10-10 g-1m-1s-1pa-1). In addition, scanning electron microscopy images showed the surface of 10% oleic acid film was smooth and uniform with smaller pores as compared the control sample which confirm the water vapor permeability results. The results of this study indicated the good capability of fine wheat powder in preparation of emulsion film containing oleic acid and beeswax application in food packaging.
Article Type: Original Research |
Subject:
Packing and all types of coatings in the food industry
Received: 2020/03/12 | Accepted: 2021/07/11 | Published: 2021/12/5
Received: 2020/03/12 | Accepted: 2021/07/11 | Published: 2021/12/5
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