Effect of Linseed Oil Lamination on Physical Properties of Gelatin Films

Gelatin has great attention in preparing edible films because of film forming ability and mechanical properties. The most disadvantage of gelatin films are high solubility and low water vapor barrier properties of these films. The objectives of this work is to determine effect of gelatin concentration and linseed lamination on mechanical and barrier properties of gelatin films. According to this study, gelatin content, linseed concentration influences on mechanical and barrier properties of gelatin films. Gelatin films that prepared with 7 g gelatin and laminated with 0.75 ml linseed oil showed lowest water vapor permeability, highest puncture force and Percentage of Elongation at Break. Lamination with linseed oil,cause significant reduction in film solubility. The lowest water solubility (40%)observed in films with 7 g gelatin and laminated with 0.75 ml linseed oil than non-laminated gelatin films.