title: Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum L.) gum.
abstract: It is well known that the market for edible films is experiencing remarkable growth and expected to continue. This study investigated the using of basil seed gum (BSG) as a new film-forming material under the influence of addition of glycerol (GLY) as plasticizer. Edible films based on BSG and three different concentrations of GLY (25%, 35%, and 50% w/w BSG) were developed, and their water vapor permeability (WVP), as well as physical, thermal and mechanical properties were measured. The addition of glycerol significantly increased water vapor permeability and solubility of the film (p<0.05). As expected, the increase in GLY concentration from 25% to 50% (w/w) increased the extensibility, but decreased tensile strength. This suggests weaker mechanical strength and higher mobility of polymer chains by plasticizing effect of GLY. The color measurement values showed that increasing the glycerol concentration in polymer matrix caused the b and L values increased while ΔE value decreased. The electron scanning micrograph showed plasticized films as smooth, and uniform which lacked pores or cracks compared with those were not plasticized. This study revealed that the BSG had a good potential to be used in producing edible films for various food applications.
authors: Department of Food Science and Technology, Faculty of Agricultural Engineering, University of Urmia, Iran.
authors: Naimeh
authors: N
authors: Khazaei
authors: Department of Food Science and Technology, Faculty of Agricultural Engineering, University of Urmia, Iran. Electronic address: m.esmaiili@urmia.ac.ir.
authors: Mohsen
authors: M
authors: Esmaiili
authors: Department of Food Science, Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, 6, Iran.
authors: Zahra Emam
authors: ZE
authors: Djomeh
authors: School of Packaging, Michigan State University, MI 48824, East Lansing, USA.
authors: Mehran
authors: M
authors: Ghasemlou
authors: Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, 7, Iran.
authors: Mohammad
authors: M
authors: Jouki
mesh_terms: D001672:Biocompatible Materials; D003116:Color; D008422:Materials Testing; D008855:Microscopy, Electron, Scanning; D018649:Ocimum basilicum / Q000196:embryology*; D010539:Permeability; D010968:Plasticizers / Q000737:chemistry; D012639:Seeds / Q000737:chemistry*; D012995:Solubility; D014867:Water / Q000737:chemistry
chemical_list: D001672:Biocompatible Materials; D010968:Plasticizers; D014867:Water
keywords: Basil seed gum; Contact angle; Mechanical properties; Optical properties; Plasticizer