Production and physical evaluation of an emulsified edible films based on wild pistachio (Baneh) protein with oleic acid

With the increasing trends of global population growth and concerns about limited resources and environmental pollution that caused by their stability and lack of decomposition of synthetic polymers, use of renewable resources to produce biodegradable films that can improve product quality and reduce waste disposal problems are being explored. In this study, an emulsified edible films based on protein extracted from wild pistachio meal (6 grams per 100 mL), oleic acid (C18: 1) (2, 4 and 6% w / w protein) and glycerol as plasticizer, the ratio of 1: 0.3 protein and the addition of emulsifiers and homogenizer to reduce the water vapor permeability (WVP) was developed and improved physical properties. Impact of different concentrations of oleic acid was conducted by examining physical characteristics. The water vapor permeability (WVP) of emulsion films decreased from g.mm/m2dKpa 25.99 to 12.90 as a result of increasing the amount of fatty acid. The Moisture content and moisture absorption of emulsion films decreased significantly (001/0 P <) with increasing concentrations of oleic acid (OA). Tensile strength (TS) was decreased significantly from 20/10 to 50/2 MPa in Banehprotein based emulsified edible film. Elongation (E) of control film indicated a significant increase from 82/20% to 71/48% and then the downward trend was observed with increasing the oleic acid concentration. Opacity as undesirable sensory characteristic, increased in the protein film by increasing concentrations of the fatty acid.