Optimization of physical and optical properties of biodegradable edible films based on pea starch and guar gum

By Bahareh Saberi, Rahul Thakur, Q. Vuong, S. Chockchaisawasdee, J. Golding, C. Scarlett, C. Stathopoulos. 2016

175 citations recorded by the source corpus.

Abstract The influence of process variables (pea starch, guar gum and glycerol) on the viscosity (V), solubility (SOL), moisture content (MC), transparency (TR), Hunter parameters (L, a, and b), total color difference (ΔE), yellowness index (YI), and whiteness index (WI) of the pea starch based edible films was studied using three factors with three level Box–Behnken response surface design. The individual linear effect of pea starch, guar and glycerol was significant (p  0.93). Three-dimensional response surface plots were established to investigate the relationship between process variables and the responses. The optimized conditions with the goal of maximizing TR and minimizing SOL, YI and MC were 2.5 g pea starch, 25% glycerol and 0.3 g guar gum. Results revealed that pea starch/guar gum edible films with appropriate physical and optical characteristics can be effectively produced and successfully applied in the food packaging industry.

Subfields: Biochemistry, Biomaterials, Food Science

View Paper: https://www.semanticscholar.org/paper/251b5e64d1cb461822db6f1d821f775f30196611