{"title":"Fabrication and characterization of novel biodegradable films based on tomato seed mucilage and gelatin plasticized with polyol mixtures","authors":"","doi":"10.1016/j.fbp.2024.09.015","DOIUrl":null,"url":null,"abstract":"<div><div>This research evaluates the potential of tomato seed mucilage (TSM) –gelatin (Ge) in producing edible films. Edible films were made using various ratios of TSM to Ge (1:0, 0.33:0.66, 0.66:0.33, and 0:1). Moreover, the effects of including three types of plasticizers, namely, glycerol (Gly), sorbitol (Sor), and polyethylene glycol (PEG) were investigated. The findings indicated that adding Ge did not affect the thickness of the films (p>0.05). However, it significantly increased the tensile strength (TS) and Young's modulus while reducing the elongation at break (EB) (p˂0.05). A higher TSM ratio significantly increased total color difference (ΔE) and yellowness index while decreasing film lightness and whiteness index (WI) (p˂0.05). The contact angle significantly decreased with the TSM ratio increases and Ge decreases (p˂0.05). Moreover, this led to higher opacity, solubility, moisture content, oxygen permeability, water vapor permeability (WVP), swelling, and moisture absorption (p˂0.05). Adding a plasticizer had no effect on the films' opacity, contact angle, and thickness. The Gly-containing film featured the highest EB, solubility, moisture content, swelling, WVP, oxygen permeability, and moisture absorption. The Sor-containing film had the highest TS. TSM concentration was directly correlated with increased film heterogeneity and surface roughness. X-ray diffraction peaks became sharper by increasing TSM concentration and including PEG, while Gly inclusion produced ordered broad peaks.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5000,"publicationDate":"2024-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0960308524001925","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
This research evaluates the potential of tomato seed mucilage (TSM) –gelatin (Ge) in producing edible films. Edible films were made using various ratios of TSM to Ge (1:0, 0.33:0.66, 0.66:0.33, and 0:1). Moreover, the effects of including three types of plasticizers, namely, glycerol (Gly), sorbitol (Sor), and polyethylene glycol (PEG) were investigated. The findings indicated that adding Ge did not affect the thickness of the films (p>0.05). However, it significantly increased the tensile strength (TS) and Young's modulus while reducing the elongation at break (EB) (p˂0.05). A higher TSM ratio significantly increased total color difference (ΔE) and yellowness index while decreasing film lightness and whiteness index (WI) (p˂0.05). The contact angle significantly decreased with the TSM ratio increases and Ge decreases (p˂0.05). Moreover, this led to higher opacity, solubility, moisture content, oxygen permeability, water vapor permeability (WVP), swelling, and moisture absorption (p˂0.05). Adding a plasticizer had no effect on the films' opacity, contact angle, and thickness. The Gly-containing film featured the highest EB, solubility, moisture content, swelling, WVP, oxygen permeability, and moisture absorption. The Sor-containing film had the highest TS. TSM concentration was directly correlated with increased film heterogeneity and surface roughness. X-ray diffraction peaks became sharper by increasing TSM concentration and including PEG, while Gly inclusion produced ordered broad peaks.
期刊介绍:
Official Journal of the European Federation of Chemical Engineering:
Part C
FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.
Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.
The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:
• Primarily concerned with food formulation
• That use experimental design techniques to obtain response surfaces but gain little insight from them
• That are empirical and ignore established mechanistic models, e.g., empirical drying curves
• That are primarily concerned about sensory evaluation and colour
• Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,
• Containing only chemical analyses of biological materials.