ArticleFoods (Basel, Switzerland)2021
Development and Characterization of Fenugreek Protein-Based Edible Film.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed, 74 citations in OpenAlex.
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- The multifaceted potential of fenugreek seeds: From health benefits to food and nanotechnology applications.Food science & nutrition · 2024Review
- Pea protein isolate-based active films for salmon preservation: The role of different essential oils in film properties, antioxidant, and antibacterial activities.Current research in food science · 2024Article
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- Introduction of Curdlan Optimizes the Comprehensive Properties of Methyl Cellulose Films.Foods (Basel, Switzerland) · 2023Article
- A Novel Sodium Alginate-Carnauba Wax Film Containing Calcium Ascorbate: Structural Properties and Preservative Effect on Fresh-Cut Apples.Molecules (Basel, Switzerland) · 2023Article
- Evaluation of the use ofFrontiers in nutrition · 2023Article
- Preparation and Properties of Blended Composite Film Manufactured Using Walnut-Peptide-Chitosan-Sodium Alginate.Foods (Basel, Switzerland) · 2022Article
- Effect of Copper and Titanium-Exchanged Montmorillonite Nanostructures on the Packaging Performance of Chitosan/Poly-Vinyl-Alcohol-Based Active Packaging Nanocomposite Films.Foods (Basel, Switzerland) · 2021Article
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- Critical Review of Natural Fiber Reinforced Hybrid Composites: Processing, Properties, Applications and Cost.Polymers · 2021Review
- Development and Characterization of Cornstarch-Based Bioplastics Packaging Film Using a Combination of Different Plasticizers.Polymers · 2021Article
- Review
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Authors and funding
6 authors at 4 institutions in 4 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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