Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Production of biodegradable film based on pistachio protein and investigation of its physicochemical properties

Document Type : Original Article

Authors
Farima Aghaee 1
Naser Sedaghat 2
Narges Jannatiha 3
Ali Sharif 4
1 MSc student, Department of Food Sciences and Technology, Agriculture Faculty, Ferdowsi University of Mashhad, Mashhad, Iran
2 Ferdowsi University of Mashhad (FUM)
3 Ph.D student, Department of Food Sciences and Technology, Agriculture Faculty, Ferdowsi University of Mashhad, Mashhad, Iran
4 Asistant Professor, Department of Food Sciences and Technology, Agriculture Faculty, Ferdowsi University of Mashhad, Mashhad, Iran
10.48311/fsct.2026.119041.83046
Abstract
Pistachio meal constitutes the major part of the by-products of pistachio oil extraction (more than 60%). Pistachio meal contains compounds with nutritional value including protein, minerals and vitamins. Pistachio meal is likely to be a rich source of protein. The aim of this study was to produce biodegradable film from pistachio meal protein and the effect of glycerol treatments at three levels (0.3, 0.5 and 0.7) microscopically. The results of mechanical properties showed that with increasing glycerol concentration, tensile strength and elongation increased, while elastic modulus decreased (P<0.05). Increasing pH increased tensile strength, elongation, and elastic modulus (P<0.05). Investigation of the barrier properties of biodegradable film samples showed that increasing glycerol concentration and pH had a significant effect on permeability to oxygen and water vapor (P<0.05). With increasing glycerol concentration and pH, permeability to oxygen and water vapor decreased (P<0.05). In studying the morphology of the structure of different biodegradable films, the physicochemical properties of the samples were completely consistent with the obtained micrographs. Therefore, the optimal film based on pistachio meal protein was selected at a concentration level of 0.5 g/g protein glycerol and pH of 11.
Keywords
Protein
Mechanical properties
Barrier properties
biodegradable film
Pistachio meal
Subjects
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