The effects of fatty acids chain length on the techno-functional properties of basil seed gum-based edible films.

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ID: 106755
2020
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Abstract
In this study, the effects of various fatty (including caprylic, lauric, and palmitic) acids on physicochemical, mechanical, and barrier properties of basil seed gum (BSG)-based edible films were investigated. The introduction of fatty acids (FAs) into the BSG-based matrix was confirmed by FT-IR. Increasing the FA chain length resulted in an increase in the thickness and opacity of FA-modified BSG films, while water solubility decreased. The water vapor permeability (WVP) of FA-modified films was significantly (P < 0.05) lower than that of control film. The mechanical properties and color attributes of edible films were improved after incorporating caprylic and lauric acids. SEM micrographs revealed a more homogenous microstructure with a higher surface density in the films incorporated with caprylic acid, while a higher roughness and insoluble particles were observed in those incorporated with lauric, and palmitic acids. Our findings showed that lauric acid is a good candidate for improving the barrier and textural characteristics of BSG-based edible films.
Reference Key
gahruie2020theinternational Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Gahruie, Hadi Hashemi;Mostaghimi, Mahsa;Ghiasi, Fatemeh;Tavakoli, Samad;Naseri, Mahmood;Hosseini, Seyed Mohammad Hashem;
Journal International journal of biological macromolecules
Year 2020
DOI
S0141-8130(20)33287-6
URL
Keywords
edible film barrier properties basil seed gum fatty acid chain length

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