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September 2019 (published: 24.09.2019)
Number 3(41)
Home > Issue > Properties of edible packaging based on apple raw materials with the addition of plasticizers – chia seeds (Salvia hispanica) and flax seeds (Linum usitatisimum L.)
Makarova N.V. , Eremeeva N.B. , Eliseeva E.A.
A method for the production of edible food packaging based on apple raw materials with an addition of chia seeds (Salvia hispanica) and gel of flax seeds (Linum usitatisimum L.) as a plasticizer is analyzed. The optimum viscosity of gels with different rations of water and seeds was pre-defined to find a hydromodulus for chia and flax seeds. To obtain flax seed gel, the ratio of seeds to solvent (drinking water) was 1: 6, and to obtain chia seed gel – 1:12. The plasticizer was added in the amount of 5, 25, 50% by weight of applesauce. The package had the shape of a glass and was made according to the composite principle. The dependence of the physicochemical parameters and the organoleptic properties of the package depending on the content of plasticizer in the weight of applesauce is analized. A package made without the use of a plasticizer (100% apple sauce) was used as a control sample. The moisture content, water absorption, and resistance to various liquids of the obtained samples of edible packaging are determined. The surface was microscopically examined and the organoleptic properties of the samples obtained were evaluated. It was revealed that organoleptic and physico-chemical parameters of all samplesallow recommending chia seed gel and flax seed gel to be used as structure-forming agents in the production of edible food packaging. It has been established that samples with chia seed gel and flax seed gel have similar properties, but the cost of flax seeds is 2–3 times less than the one of chia seeds, therefore, their use as a plasticizer in the production of edible apple film can be considered to be more appropriate. Samples containing 25 and 50% apple puree also exhibit similar properties, which makes the use of 50% plasticizer less rational.
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Keywords: food packaging; edible packaging; apple raw materials; chia seeds (Salvia hispanica); flax seeds (Linum usitatisimum L.)
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.856:634.11
Properties of edible packaging based on apple raw materials with the addition of plasticizers – chia seeds (Salvia hispanica) and flax seeds (Linum usitatisimum L.)
A method for the production of edible food packaging based on apple raw materials with an addition of chia seeds (Salvia hispanica) and gel of flax seeds (Linum usitatisimum L.) as a plasticizer is analyzed. The optimum viscosity of gels with different rations of water and seeds was pre-defined to find a hydromodulus for chia and flax seeds. To obtain flax seed gel, the ratio of seeds to solvent (drinking water) was 1: 6, and to obtain chia seed gel – 1:12. The plasticizer was added in the amount of 5, 25, 50% by weight of applesauce. The package had the shape of a glass and was made according to the composite principle. The dependence of the physicochemical parameters and the organoleptic properties of the package depending on the content of plasticizer in the weight of applesauce is analized. A package made without the use of a plasticizer (100% apple sauce) was used as a control sample. The moisture content, water absorption, and resistance to various liquids of the obtained samples of edible packaging are determined. The surface was microscopically examined and the organoleptic properties of the samples obtained were evaluated. It was revealed that organoleptic and physico-chemical parameters of all samplesallow recommending chia seed gel and flax seed gel to be used as structure-forming agents in the production of edible food packaging. It has been established that samples with chia seed gel and flax seed gel have similar properties, but the cost of flax seeds is 2–3 times less than the one of chia seeds, therefore, their use as a plasticizer in the production of edible apple film can be considered to be more appropriate. Samples containing 25 and 50% apple puree also exhibit similar properties, which makes the use of 50% plasticizer less rational.
Read the full article
Keywords: food packaging; edible packaging; apple raw materials; chia seeds (Salvia hispanica); flax seeds (Linum usitatisimum L.)
DOI 10.17586/2310-1164-2019-12-3-13-24
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License