Volume 21, Issue 153 (2024)
FSCT 2024, 21(153): 43-62 |
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Razm S, Ataye salehi E, Arianfar A, Hakimzadeh V. Evaluation of the physicochemical, and mechanical properties of the edible film prepared from soy protein isolate containing the essential oil of the Ziziphorpa capitata. FSCT 2024; 21 (153) :43-62
URL: http://fsct.modares.ac.ir/article-7-62965-en.html
URL: http://fsct.modares.ac.ir/article-7-62965-en.html
1- PhD student in Food Science and Technology, Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
2- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran ,eatayesalehi@yahoo.com
3- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
2- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran ,
3- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
Abstract: (710 Views)
Today, the production of edible and biodegradable films is one of the growing technologies in advanced societies. The use of these coatings is due to the replacement with polymeric materials and increasing the storage time of food. The main purpose of this study was to produce an edible film of soybeans protein isolate (3 to 7%), glycerol (1 to 3%) and Ziziphorpa capitata essential oil (0 to 1%) in order to create better taste and antimicrobial properties. After preparing the film, the physicochemical and mechanical properties of the film (thickness, density, solubility in water and acid, water vapor permeability, transparency, color changes, elongation percentage and tensile strength) were evaluated. After performing the above tests and investigating the effects of independent variables on the dependent variables, the oral film formulation was optimized. The results showed that the optimal formula can be achieved by using 3.54% soy protein isolate, 1% glycerol and 1% cactus essential oil at the level of desirability of 0.624.
Article Type: Original Research |
Subject:
Food Chemistry
Received: 2022/07/17 | Accepted: 2023/09/10 | Published: 2024/09/22
Received: 2022/07/17 | Accepted: 2023/09/10 | Published: 2024/09/22
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