Utilization of lentil flour as a biopolymer source for the development of edible films |
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| Authors: | Ayca Aydogdu Emrah Kirtil Gulum Sumnu Mecit H. Oztop Yildirim Aydogdu |
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| Affiliation: | 1. Department of Food Engineering, Middle East Technical University, Ankara, Turkey;2. Department of Food Engineering, University of Necmettin Erbakan, Konya, Turkey;3. Department of Physics, Gazi University, Ankara, Turkey |
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| 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 (Cg = 1%, 1.5%, and 2%) and process temperature (Tp; 70 and 90 °C) 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 Cg led to the formation of more flexible films with increased hydrophilicity. A Tp of 90 °C resulted in yellower, more transparent films with increased stiffness compared to a Tp of 70 °C. In this study, lentil flour was shown to be an ideal source for edible film production. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018 , 135, 46356. |
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| Keywords: | biodegradable films packaging |
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