The present investigation studied the physicochemical, mechanical, structural, thermal, and morphological attributes of a novel edible film formed from fenugreek protein concentrate. Films were produced at different pH -9, 10, 11, and 12- and the effect of the pH on the films was studied. As the pH increased, tensile strength increased while water vapor absorption decreased, which is interrelated to the surface morphological properties; as the pH increased, the surface became smoother and compact without any cavities. The films produced were darker in color. Fenugreek protein films exhibited good thermal stability. Fourier transform infrared spectroscopy (FTIR) revealed the presence of strong bonding for the films made at alkaline pH. X-ray diffraction analysis (XRD) indicated the major structure of the film was amorphous. The study demonstrated that the fenugreek protein concentrate film has influential characteristics and can be used as an edible packaging film. © 2021 by the authors. Licensee MDPI,...
Development and characterization of fenugreek protein-based edible film.
Pradyuman Kumar, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal 148106, India. E-mail firstname.lastname@example.org
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Neha Kumari, Punia Bangar, S., Michal Petru, Ilyas, R. A., Ajay Singh, Pradyuman Kumar; Development and characterization of fenugreek protein-based edible film.. IFIS Food and Health Sciences Database 2022; doi:
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