Investigation of the Effects of Rosemary Extract on Barrier and Colorimetric Properties of Mungbean Starch Films

Subject Areas : Journal of Chemical Health Risks

H. Safari Maznabi ¹ , A. Reza MohammadiNafchi ²

1 - MSc Student, Food Science and Technology Division, Faculty of Agriculture, Damghan Branch, Islamic Azad University, Damghan, Iran
2 - Biopolymer Research Group, Food Science and Technology Division, Faculty of Agriculture, Damghan Branch, Islamic Azad University, Damghan, Iran

Received: 2013-10-12 Accepted : 2018-10-29 Published : 2013-06-01

Keywords: Colorimetery, starch film mungbean, Rosemary Extract, barrier properties,

Abstract :

Barrier properties are one of the most important factors in the edible film. In this study, edible mungbean films were prepared containing (0%, 15%, 30%, 45%) concentrations of rosemary aqueous extract. Then the effect of rosemary was investigated on colorimetric and barrier properties (water vapor permeability, oxygen permeability). Rosemary extract increased the absorption of color in the visible region, which in turn led to increase of the parameters a (index color tends toward green) and b (index color tends towards yellow). The results showed that increasing concentrations of rosemary extract have a significant effect( p <0.05) to reduce the amount of oxygen and water vapor permeability.  Also turbidity of mungbean starch was increased with increasing concentrations of rosemary in the film. Improving barrier properties and the colorimetric properties were showed by rosemary extract compounds that these materials can use as the safety of food and pharmaceutical packaging industry.

References:

1. Cagri A., Ustunol Z., Ryser E.T.,
2. Antimicrobial edible films and coatings,
3. Journal of Food Protection, 67, 2004. pp.
4. ââ‚‌“848
5. Brandenburg A.H., Weller C. L., Testin R.
6. F.,1993. Edible Films and Coatings from
7. Soy Protein. Journal of Food Science.
8. ;58:1086-9.
9. Ramírez C., Gallegos I., Ihl M., Bifani
10. V.,2012. Study of contact angle, wettability
11. and water vapor permeability in
12. carboxymethylcellulose (CMC) based film
13. with murta leaves (Ugni molinae Turcz)
14. extract. Journal of Food Engineering.
15. ;109:424-9.
16. Mohammadinafch A., Cheng L.H., Karim
17. A.A., 2011. Effects of plasticizers on
18. thermal properties and heat sealability of
19. sago starch films, Food Hydrocolloid., 25
20. (2011) 56-60.
21. McHugh T.H., Avena-Bustillos R., Krochta
22. J., 1993. Hydrophilic Edible Films:
23. Modified Procedure for Water Vapor
24. Permeability and Explanation of Thickness
25. Effects, J. Food Sci., 58 (1993) 899-903.
26. ASTM, Standard Test Methods for Water
27. Vapor Transmission of Materials
28. E96/E96M-05, in: Annual Book of ASTM
29. Standards, Philadelphia, PA, 2005.
30. Park S-i, Zhao Y.,2004. Incorporation of a
31. High Concentration of Mineral or Vitamin
32. into Chitosan-Based Films. Journal of
33. Agricultural and Food Chemistry.
34. ;52:1933-9.
35. Hernandez R. J., 1994. Effect of water vapor
36. on the transport properties of oxygen
37. through polyamide packaging materials.
38. Journal of Food Engineering. 1994;22:495-
40. Kanatt S.R., Rao M.S., Chawla S. P.,
41. Sharma A., 2012. Active chitosanââ‚‌“polyvinyl
42. alcohol films with natural extracts. Food
43. Hydrocolloids. 2012;29:290-7.
44. Sothornvit R., Krochta J., 2000. Oxygen
45. permeability and mechanical properties of
46. films from hydrolyzed whey protein. journal
47. of Agricultural and Food
48. Chemistry,48,3913-3916
49. Siripatrawan U., Harte B. R., 2010. Physical
50. properties and antioxidant activity of an
51. active film from chitosan incorporated with
52. green tea extract. Food Hydrocolloids.
53. ;24:770-5