| Autor: |
Elsebaie EM; Food Technology Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt., Mousa MM; Food Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31732, Egypt., Abulmeaty SA; Food Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31732, Egypt., Shaat HAY; Food Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31732, Egypt., Elmeslamy SA; Food Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31732, Egypt., Asker GA; Food Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31732, Egypt., Faramawy AA; Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt., Shaat HAY; Food Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31732, Egypt., Abd Elrahman WM; Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt., Eldamaty HSE; Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt., Abd Allah AL; Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt., Badr MR; Food Science and Technology Department, Agriculture Faculty, Tanta University, Tanta 31512, Egypt. |
| Abstrakt: |
This work focuses on studying the preparation, characterization (physical, mechanical, optical, and morphological properties as well as antioxidant and antimicrobial activities) and packaging application of chitosan (CH)-based gel films containing varying empty green pea pod extract (EPPE) concentrations (0, 1, 3, and 5% w / w ). The experiments revealed that adding EPPE to CH increased the thickness (from 0.132 ± 0.08 to 0.216 ± 0.08 mm), density (from 1.13 ± 0.02 to 1.94 ± 0.02 g/cm 3 ), and opacity (from 0.71 ± 0.02 to 1.23 ± 0.04), while decreasing the water vapour permeability, water solubility, oil absorption ratio, and whiteness index from 2.34 to 1.08 × 10 -10 g -1 s -1 pa -1 , from 29.40 ± 1.23 to 18.75 ± 1.94%, from 0.31 ± 0.006 to 0.08 ± 0.001%, and from 88.10 ± 0.43 to 77.53 ± 0.48, respectively. The EPPE films had better tensile strength (maximum of 26.87 ± 1.38 MPa), elongation percentage (maximum of 58.64 ± 3.00%), biodegradability (maximum of 48.61% after 3 weeks), and migration percentages than the pure CH-gel film. With the addition of EPPE, the antioxidant and antibacterial activity of the film improved. SEM revealed that as EPPE concentration increased, agglomerates formed within the films. Moreover, compared to control samples, packing corn oil in CH-based EPPE gel films slowed the rise of thiobarbituric acid and peroxide values. As an industrial application, CH-based EPPE films have the potential to be beneficial in food packaging. |
