Evaluation of edible film-forming ability of pumpkin oil cake; effect of pH and temperature

Autor:	Vera Lazić, Senka Popović, Žužana Vaštag, Draginja Peričin, Ljiljana Popović
Rok vydání:	2011
Předmět:	ABTS Scanning electron microscope General Chemical Engineering Swelling capacity General Chemistry chemistry.chemical_compound chemistry Permeability (electromagnetism) Heating temperature Ultimate tensile strength Organic chemistry Elongation Water content Food Science Nuclear chemistry
Zdroj:	Food Hydrocolloids. 25:470-476
ISSN:	0268-005X
Popis:	This study was conducted to evaluate the feasibility of pumpkin oil cake (PuOC) to form biodegradable films. The effect of heating treatment and pH of film solutions on films properties was determined. Film with the highest tensile strength (TS) (68.08 MPa) and elongation to break (EB) (36.62%) was produced when pH was 12 and heating T 90 °C. The same showed the best permeability properties. The total soluble matter and soluble protein reached the highest value, when the film was prepared at pH = 12 and T = 50 °C. ABTS test indicated that the film produced at pH = 10 and T = 60 °C was the best regarding the radical scavenging activity. Moisture content had not been significantly affected by the pH and heating temperature, whereas swelling capacity could be measured only for film prepared at T = 80 and 90 °C. To affirm and explain the influence of pH and T, scanning electron microscopy (SEM) was used.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a06089b508d18aa216e95b025e6b1b2f https://doi.org/10.1016/j.foodhyd.2010.07.022 Zobrazit plný text záznamu Full Text from ScienceDirect