Utilization of lentil flour as a biopolymer source for the development of edible films

Basit Öğe Kaydı
dc.contributor.authorAydogdu, Ayca
dc.contributor.authorKirtil, Emrah
dc.contributor.authorSumnu, Gulum
dc.contributor.authorOztop, Mecit H.
dc.contributor.authorAydogdu, Yildirim
dc.date.accessioned2024-02-23T10:23:45Z
dc.date.available2024-02-23T10:23:45Z
dc.date.issued2018
dc.departmentNEÜen_US
dc.description.abstractLentils are one of the cheapest and most nutritional protein sources for vegetarians. Our objective in this study was to evaluate the feasibility of using lentil flour as a raw material for the development of edible films and to investigate the effects of the glycerol concentration (C-g=1%, 1.5%, and 2%) and process temperature (T-p; 70 and 90 degrees C) on the physical properties of these films. The films were characterized via their density; water solubility; thermal, morphological, and chemical characteristics; water vapor permeability (WVP); and tensile and optical properties. The lentil flour films were highly transparent and had lower water solubility values yet similar WVPs and mechanical properties compared to most other biodegradable films. An increase in C-g led to the formation of more flexible films with increased hydrophilicity. A T-p of 90 degrees C resulted in yellower, more transparent films with increased stiffness compared to a T-p of 70 degrees C. In this study, lentil flour was shown to be an ideal source for edible film production. (c) 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46356.en_US
dc.identifier.doi10.1002/app.46356
dc.identifier.issn0021-8995
dc.identifier.issn1097-4628
dc.identifier.issue23en_US
dc.identifier.scopus2-s2.0-85042448077en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1002/app.46356
dc.identifier.urihttps://hdl.handle.net/20.500.12452/10525
dc.identifier.volume135en_US
dc.identifier.wosWOS:000427252800026en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Applied Polymer Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBiodegradableen_US
dc.subjectFilmsen_US
dc.subjectPackagingen_US
dc.titleUtilization of lentil flour as a biopolymer source for the development of edible filmsen_US
dc.typeArticleen_US

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