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Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil
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 con...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group UK
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7423944/ https://www.ncbi.nlm.nih.gov/pubmed/32788603 http://dx.doi.org/10.1038/s41598-020-70651-5 |
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author | Lee, Jung-Soo Lee, Eun-sil Han, Jaejoon |
author_facet | Lee, Jung-Soo Lee, Eun-sil Han, Jaejoon |
author_sort | Lee, Jung-Soo |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-7423944 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-74239442020-08-14 Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil Lee, Jung-Soo Lee, Eun-sil Han, Jaejoon Sci Rep Article 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. Nature Publishing Group UK 2020-08-12 /pmc/articles/PMC7423944/ /pubmed/32788603 http://dx.doi.org/10.1038/s41598-020-70651-5 Text en © The Author(s) 2020 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/. |
spellingShingle | Article Lee, Jung-Soo Lee, Eun-sil Han, Jaejoon Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil |
title | 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_short | 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 |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7423944/ https://www.ncbi.nlm.nih.gov/pubmed/32788603 http://dx.doi.org/10.1038/s41598-020-70651-5 |
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