Development of pea flour based active films produced through different homogenization methods and their effects on lipid oxidation

The objective of this study was to investigate the effects of gallic acid incorporation and homogenization method (high-speed homogenization and ultrasonication) on the physicochemical characteristics of pea flour based active films and the activity of the films against lipid oxidation. The water vapor permeability results of the active films increased by approximately 16% with the addition of gallic acid. Furthermore, active films had higher elongation and flexibility due to the plasticizing effect of gallic acid and an increase in the free volume of the film structure. Although the phenolic content of the films prepared by ultrasonication was higher than the ones prepared by high-speed homogenization, their antioxidant activities were the same. The films were immersed in a model food, olive oil, and stored at 40 °C for 2 weeks. Peroxide value, TBARS, p-anisidine value, and totox analysis were carried out to test the effects of films on lipid oxidation. Active films reduced the formation of primary lipid oxidation products, hydrogen peroxides, up to 28%. In addition, the use of active films reduced totox values up to 20% as compared to control samples. Regardless of the homogenization method, gallic acid incorporation reduced olive oil oxidation significantly. Therefore, gallic acid incorporated pea flour films can be used as a packaging material to minimize the oxidation of susceptible foods.
Food Hydrocolloids


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Citation Formats
E. Yıldız, S. G. Şümnü, and S. Şahin, “Development of pea flour based active films produced through different homogenization methods and their effects on lipid oxidation,” Food Hydrocolloids, pp. 0–0, 2021, Accessed: 00, 2020. [Online]. Available: