Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil
Abstract Mung bean starch (MBS)-based edible films with incorporation of guar gum (GG) and sunflower seed oil (SSO) were developed in this study. MBS, GG, and SSO were used as the main filmogenic biopolymer, thickener, and hydrophobicity-imparting substance, respectively. To investigate the effect o...
Main Authors: | , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Nature Publishing Group
2020-08-01
|
Series: | Scientific Reports |
Online Access: | https://doi.org/10.1038/s41598-020-70651-5 |
id |
doaj-e060917ff7b642218f8f8733ef09fa37 |
---|---|
record_format |
Article |
spelling |
doaj-e060917ff7b642218f8f8733ef09fa372021-08-15T11:23:11ZengNature Publishing GroupScientific Reports2045-23222020-08-0110111510.1038/s41598-020-70651-5Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oilJung-Soo Lee0Eun-sil Lee1Jaejoon Han2Department of Biotechnology, College of Life Sciences and Biotechnology, Korea UniversityDepartment of Biotechnology, College of Life Sciences and Biotechnology, Korea UniversityDepartment of Biotechnology, College of Life Sciences and Biotechnology, Korea UniversityAbstract Mung bean starch (MBS)-based edible films with incorporation of guar gum (GG) and sunflower seed oil (SSO) were developed in this study. MBS, GG, and SSO were used as the main filmogenic biopolymer, thickener, and hydrophobicity-imparting substance, respectively. To investigate the effect of SSO content on the physicochemical, mechanical, and optical properties of the films, they were supplemented with various concentrations (0, 0.5, 1, and 2%, w/w) of SSO. Increasing SSO content tended to decrease tensile strength, elongation at break, crystallinity, water solubility, and the water vapor permeability; in contrast, it increased the oxygen transmission rate and water contact angle. Consequently, the incorporation of SSO into the matrix of MBS-based films decreased their mechanical strength but effectively enhanced their water-resistance properties. Therefore, the MBS-based film developed here can be properly used as an edible film in settings that require high water-resistance properties but do not call for robust mechanical strength.https://doi.org/10.1038/s41598-020-70651-5 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Jung-Soo Lee Eun-sil Lee Jaejoon Han |
spellingShingle |
Jung-Soo Lee Eun-sil Lee Jaejoon Han Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil Scientific Reports |
author_facet |
Jung-Soo Lee Eun-sil Lee Jaejoon Han |
author_sort |
Jung-Soo Lee |
title |
Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil |
title_short |
Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil |
title_full |
Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil |
title_fullStr |
Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil |
title_full_unstemmed |
Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil |
title_sort |
enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil |
publisher |
Nature Publishing Group |
series |
Scientific Reports |
issn |
2045-2322 |
publishDate |
2020-08-01 |
description |
Abstract Mung bean starch (MBS)-based edible films with incorporation of guar gum (GG) and sunflower seed oil (SSO) were developed in this study. MBS, GG, and SSO were used as the main filmogenic biopolymer, thickener, and hydrophobicity-imparting substance, respectively. To investigate the effect of SSO content on the physicochemical, mechanical, and optical properties of the films, they were supplemented with various concentrations (0, 0.5, 1, and 2%, w/w) of SSO. Increasing SSO content tended to decrease tensile strength, elongation at break, crystallinity, water solubility, and the water vapor permeability; in contrast, it increased the oxygen transmission rate and water contact angle. Consequently, the incorporation of SSO into the matrix of MBS-based films decreased their mechanical strength but effectively enhanced their water-resistance properties. Therefore, the MBS-based film developed here can be properly used as an edible film in settings that require high water-resistance properties but do not call for robust mechanical strength. |
url |
https://doi.org/10.1038/s41598-020-70651-5 |
work_keys_str_mv |
AT jungsoolee enhancementofthewaterresistancepropertiesofanediblefilmpreparedfrommungbeanstarchviatheincorporationofsunflowerseedoil AT eunsillee enhancementofthewaterresistancepropertiesofanediblefilmpreparedfrommungbeanstarchviatheincorporationofsunflowerseedoil AT jaejoonhan enhancementofthewaterresistancepropertiesofanediblefilmpreparedfrommungbeanstarchviatheincorporationofsunflowerseedoil |
_version_ |
1721206913490747392 |