Chickpea flour-based biofilms containing gallic acid to be used as active edible films

Date

2019-07-10

Author

Kocakulak, Secil
Şümnü, Servet Gülüm
Şahin, Serpil

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Chickpea is an easily accessible nutritious legume. Besides, gallic acid is a widespread phenolic found in various plants. In this study, it is aimed to investigate the effects of pH (9 and 11), glycerol concentration (1 and 3% w/v of film solution) and gallic acid concentration (5 and 10% w/w of total solid) on color, opacity, mechanical strength, water vapor permeability (WVP), microstructure, chemical characteristic, antioxidant activity, and phenolic content of films. At pH 11, films are stronger, darker and have higher antioxidant activity. Higher glycerol concentration makes the films more flexible but less strong and more hydrophilic. Higher gallic acid concentration makes great contribution to the films by decreasing WVP but by increasing opacity, antioxidant activity, phenolic content, lightness, and elongation. Film containing glycerol of 1% and gallic acid of 10% and prepared at pH 11 was found to be a great combination for obtaining antioxidant rich edible composite films. HIGHLIGHTS

Subject Keywords

Materials Chemistry, General Chemistry, Surfaces, Coatings and Films, Polymers and Plastics

URI

https://hdl.handle.net/11511/41410

Journal

JOURNAL OF APPLIED POLYMER SCIENCE

DOI

https://doi.org/10.1002/app.47704

Collections

Department of Food Engineering, Article

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Citation Formats

S. Kocakulak, S. G. Şümnü, and S. Şahin, “Chickpea flour-based biofilms containing gallic acid to be used as active edible films,” JOURNAL OF APPLIED POLYMER SCIENCE, pp. 0–0, 2019, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/41410.