Volume 22, Issue 161 (2025)
FSCT 2025, 22(161): 260-274 |
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Nahalkar A, Rajaei Najafabadi A, mirzaee moghaddam H. Investigation of the possibility of producing a stabilized walnut oil emulsion with chia seed mucilage and its application in edible films. FSCT 2025; 22 (161) :260-274
URL: http://fsct.modares.ac.ir/article-7-78673-en.html
URL: http://fsct.modares.ac.ir/article-7-78673-en.html
1- Master of Food Science and Engineering, School of Agricultural Engineering, Shahrood University of Technology, Shahrood, Iran
2- Associate Professor, School of Agricultural Engineering, Shahrood University of Technology, Shahrood, Iran
3- Assistant Professor, School of Agricultural Engineering, Shahrood University of Technology, Shahrood, Iran ,hosseinsg@yahoo.com
2- Associate Professor, School of Agricultural Engineering, Shahrood University of Technology, Shahrood, Iran
3- Assistant Professor, School of Agricultural Engineering, Shahrood University of Technology, Shahrood, Iran ,
Abstract: (114 Views)
In this study, walnut oil emulsions stabilized with chia seed mucilage with different oil percentages (10, 20, 30 and 50%) were prepared by the Pickering method. Then, the best emulsion was used in the preparation of bilayer and combined edible films based on sodium carboxymethyl cellulose, and the effect of this oil emulsion on the physical properties (permeability, contact angle, turbidity, tensile strength, strain at break and Young's modulus) of the produced films was investigated. The results showed that the walnut oil emulsion with 10% oil had the highest stability after 14 days. Moreover, the droplet size (D50) of the emulsion (10% oil) was 886 nm, which was in the range of below one micrometer. Then, the walnut oil emulsion stabilized with chia seed mucilage (10% oil) was added to the edible films based on sodium carboxymethyl cellulose in bilayer and combined form. The results showed that adding walnut oil emulsion to sodium carboxymethyl cellulose films in a combined form increased turbidity and yellowness index compared to the bilayer films. There was no significant difference (p>0.05) in water vapor permeability between the bilayer and combined films, but the films containing walnut oil had lower water vapor permeability than the control sample. The results indicated a decrease in tensile strength in the bilayer and combined films with the addition of walnut oil emulsion. Furthermore, the bilayer film containing walnut oil emulsion had the lowest Young's modulus (41.68 MPa) and the highest strain at break point (0.18). In general, the findings of this study showed that valuable walnut oil in the form of an emulsion stabilized with chia seed mucilage m in the structure of sodium carboxymethyl cellulose edible films not only can create an edible film, but also improve the physical properties of the films.
Keywords: Sodium carboxymethyl cellulose, bilayer film, walnut oil, chia seed mucilage, physical properties
Article Type: Original Research |
Subject:
Food Rheology
Received: 2024/12/28 | Accepted: 2025/01/27 | Published: 2025/06/22
Received: 2024/12/28 | Accepted: 2025/01/27 | Published: 2025/06/22
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