Ali Ayad Hussein Al-Sabea
- Assistant Lecturer, College of Agriculture/University of Basrah, , Iraq
Oat protein 5% with 40% glycerol as a plasticizer was used to prepare edible films, and formaldehyde was chemically added to the film’s solution at four concentrations. The films’ barrier and mechanical properties were then investigated. The films were characterized by being medium transparency, homogeneous, odorless, and with a thickness ranging between 0.12 and 0.15 mm. It was also observed that the water vapor permeability decreased whenever the concentration of formaldehyde increased, with 1.963 at 4% of formaldehyde compared to 2.559 in untreated simple films. Tensile strength increased from 3.251 MPa for untreated films to 4.014 MPa for treated films when the formaldehyde concentration rose. The untreated films’ elongation decreased from 27.25% to
19.79% at a concentration of 3%. The solubility also increased in value to 14.63% whenever the concentration of the chemical treatment increased, compared to 12.28% in the untreated simple films. The results show an improvement in the mechanical and barrier properties of the oat protein films
after chemical treatment with formaldehyde.
Keywords: Formaldehyde treatment, barrier and mechanical properties, oat protein films, edible film
This article belongs to Special Issue Conference Material Science and Nanotechnology
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|Received||December 8, 2022|
|Accepted||January 31, 2023|
|Published||April 18, 2023|