Chickpea flour-based biofilms containing gallic acid to be used as active edible films

Kocakulak S., Sumnu G., ŞAHİN S.

JOURNAL OF APPLIED POLYMER SCIENCE, vol.136, no.26, 2019 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 136 Issue: 26
  • Publication Date: 2019
  • Doi Number: 10.1002/app.47704
  • Journal Name: JOURNAL OF APPLIED POLYMER SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Keywords: packaging, polysaccharides, proteins, BIODEGRADABLE FILMS, BARRIER PROPERTIES, PHENOLIC-COMPOUNDS, MICROSTRUCTURAL PROPERTIES, FUNCTIONAL-PROPERTIES, STRUCTURAL-PROPERTIES, ANTIOXIDANT ACTIVITY, PHYSICAL-PROPERTIES, COMPOSITE FILMS, PROTEIN
  • Middle East Technical University Affiliated: Yes

Abstract

Chickpea is an easily accessible nutritious legume. Besides, gallic acid is a widespread phenolic found in various plants. In this study, it is aimed to investigate the effects of pH (9 and 11), glycerol concentration (1 and 3% w/v of film solution) and gallic acid concentration (5 and 10% w/w of total solid) on color, opacity, mechanical strength, water vapor permeability (WVP), microstructure, chemical characteristic, antioxidant activity, and phenolic content of films. At pH 11, films are stronger, darker and have higher antioxidant activity. Higher glycerol concentration makes the films more flexible but less strong and more hydrophilic. Higher gallic acid concentration makes great contribution to the films by decreasing WVP but by increasing opacity, antioxidant activity, phenolic content, lightness, and elongation. Film containing glycerol of 1% and gallic acid of 10% and prepared at pH 11 was found to be a great combination for obtaining antioxidant rich edible composite films. HIGHLIGHTS