Abstract
Mung bean starch (MBS)-based edible films with incorporation of guar gum (GG) and sunflower seed oil (SSO) were developed in this study. MBS, GG, and SSO were used as the main filmogenic biopolymer, thickener, and hydrophobicity-imparting substance, respectively. To investigate the effect of SSO content on the physicochemical, mechanical, and optical properties of the films, they were supplemented with various concentrations (0, 0.5, 1, and 2%, w/w) of SSO. Increasing SSO content tended to decrease tensile strength, elongation at break, crystallinity, water solubility, and the water vapor permeability; in contrast, it increased the oxygen transmission rate and water contact angle. Consequently, the incorporation of SSO into the matrix of MBS-based films decreased their mechanical strength but effectively enhanced their water-resistance properties. Therefore, the MBS-based film developed here can be properly used as an edible film in settings that require high water-resistance properties but do not call for robust mechanical strength.
| Original language | English |
|---|---|
| Article number | 13622 |
| Journal | Scientific reports |
| Volume | 10 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 2020 Dec 1 |
Bibliographical note
Funding Information:This research was supported by the Korea Food Research Institute (KFRI) Grant funded by the Ministry of Science, ICT & Future Planning (E0164800-02), Korea University Grant, and School of Life Sciences and Biotechnology for BK21 PLUS, Korea University.
Publisher Copyright:
© 2020, The Author(s).
ASJC Scopus subject areas
- General