Volume 19, Issue 129 (2022)
FSCT 2022, 19(129): 1-12 |
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Arab M S, lashkari H, Niakousari M, Eskandari M H. Characterization and optimization of Gelatin-Persian gum-based edible film. FSCT 2022; 19 (129) :1-12
URL: http://fsct.modares.ac.ir/article-7-60569-en.html
URL: http://fsct.modares.ac.ir/article-7-60569-en.html
1- Ph.D. student, Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran.
2- Assistant Professor, Department of Food Science and Technology, Zarin Dasht Branch, Islamic Azad University, Zarin Dasht, Iran. ,hlashkari@gmail.com
3- Professor, Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran
4- 4Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran.
2- Assistant Professor, Department of Food Science and Technology, Zarin Dasht Branch, Islamic Azad University, Zarin Dasht, Iran. ,
3- Professor, Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran
4- 4Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran.
Abstract: (1060 Views)
In this study, an edible film based on gelatin-Persian gum was prepared and optimization of the edible film was done using Design Expert and Mixture Design. The resulting films were subjected to various physicochemical tests, including pH, total solid, heat seal ability, tensile strength, contact angle, calorimetric and moisture absorption. At first, modeling of responses was done using data regression analysis, and then 3D charts were drawn to show the effects of gelatin (0.5 -1), Persian gum (0.5 -1), and Glycerol (0-0.5) on the film characteristics. Finally, Numerical optimization based on optimization goals was performed and the optimal point with the highest desirability (0.78) was obtained. The ratio of each of the independent variables in the optimal formula was 0.5. Various properties of the optimal film including pH, total solid, heat seal ability, tensile strength, contact angle, moisture absorption, L*, a* and b* were obtained at 6.66, 95.61%, 84.45 N/M, 64.5 N, 77.34°, 4.5%, 70.98, 0.97 and 0.66 respectively. Generally, the findings proposed that the gelatin-persian gum-based edible film can be used as a food packaging material.
Article Type: Original Research |
Subject:
Hydrocolloids, emulsion
Received: 2022/04/4 | Accepted: 2022/07/2 | Published: 2022/12/1
Received: 2022/04/4 | Accepted: 2022/07/2 | Published: 2022/12/1
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