| Investigating the physicomechanical properties of gelatin-based multi-layered edible film containing flaxseed oil, quince seed gum and zein particles |
| Paper ID : 1301-NICAME1402 |
| Authors: |
|
Sheida -- Mehrparvar *1, Ahmad Rajaei Najaf Abadi2, Mohamad Hadi Movahednejad3 1Food Science and Industry, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran 2Department of Food Science and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran 3Biosystem engineering, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran |
| Abstract: |
| Due to importance of improving the properties of edible films in order to preserve food products and reduce environmental problems and wastes, in this paper, the effect of adding pickering emulsion prepared by zein and quince seed gum (wall material) and flaxseed oil (core material) to gelatin-based edible films was investigated.ٍ After preparing the dispersion made by zein and quince seed gum, the 20% emulsion of flaxseed oil was prepared by ultrasound technology. There were three types of film, the control (single-layer gelatin), composite (mixture of emulsion and gelatin) and three-layer film (gelatin+emulsion+gelatin). Each layer of the film need to be dried and then the next layer wad added to have the three-layer film. In general, it was observed that the composite films had the most flexibility, although their tensile strength was the approximately equal of control film. Moreover, the control and three-layer film had the smooth surface with no crack. |
| Keywords: |
| Edible Film, Gelatin, Pickering Emulsion, Flaxseed oil, Zein, Quince seed gum |
| Status : Paper Accepted (Poster Presentation) |
