Utilization of lentil flour as a biopolymer source for the development of edible films

Abstract

Lentils are one of the cheapest and most nutritional protein sources for vegetarians. Our objective in this study was to evaluate the feasibility of using lentil flour as a raw material for the development of edible films and to investigate the effects of the glycerol concentration (C g 5 1%, 1.5%, and 2%) and process temperature (T p ; 70 and 90 8C) on the physical properties of these films. The films were characterized via their density; water solubility; thermal, morphological, and chemical characteristics; water vapor permeability (WVP); and tensile and optical properties. The lentil flour films were highly transparent and had lower water solubility values yet similar WVPs and mechanical properties compared to most other biodegradable films. An increase in C g led to the formation of more flexible films with increased hydrophilicity. A T p of 90 8C resulted in yellower, more transparent films with increased stiffness compared to a T p of 70 8C. In this study, lentil flour was shown to be an ideal source for edible film production. V C 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46356.

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

“…Cross‐sectioned scanning electron microscopy (SEM) images of chickpea flour‐based films containing gallic acid were shown in Figure . Cross‐sectioned images showed analogous with the images of lentil flour films . Due to composite matrix involving lipid, starch, protein, and fiber, some nonhomogeneities and irregularities were observed.…”

“…Chickpea flour‐based active films had lower tensile strength as compared to that of some other flour‐based films like achira and lentil . It can be explained by the effect of addition of gallic acid.…”

“…WVP test was performed using the method described by Aydogdu et al . Permeability cups were filled with 35 mL of water to provide 100% RH.…”

“…Flour‐based edible films are also considered as composite films. In the previous studies, amaranth, blue corn, achira, rice, red rice, lentil, plantain, semolina, peanut, and wheat flour have been studied for flour‐based edible films. Surprisingly, chickpea flour has not been used before in composite edible film.…”

Physicochemical and microbiological stability of muffins packed in actives edible coatings from cassava starch: Inverted sugar/sucrose and natural additives

“…The biopolymers mostly used in the manufacturing of these coatings are the proteins (gelatines, casein, egg albumin, wheat gluten, zein and myofibrillar proteins), the polysaccharides (starch and its derivatives, pectin, cellulose and its derivatives, alginate and carrageenan) and the lipids (acetylated glycerides, stearic acid, wax and fatty acid ester) or their combination (Oriani et al, 2014;Antoniou et al, 2015;Gutiérrez et al, 2015;Ban et al, 2015;Barba et al, 2015;Aydogdu et al, 2018).…”