Using quinoa protein and starch nano particles to produce edible films
Abstract: The aim of the study is to from quinoa protein and starch nano particles produce edible natural films from quinoa protein and starch nano particles. Rheological properties of edible solution and suspensions were studied. Rheological, mechanical properties, permeability, partical size distribution, zeta potentioal emulsion, X-R diffraction(XRD) films as well as the scanning electron microscopy of the films were evaluated. The results of the study film-forming quinoa protein and starch nanoparticles with the incorporation of (0.5/4.5%) of crude phenolic compounds extracts (as antioxidants) luria leaves or pomegranate Peels/acetic acid glacial. Tests and measurements showed that the best film-forming nano suspensions were in decreasing order B(55.61nm), E(68.66nm) then followed treatment F(73.51nm) and C(84.13nm) Compared to non-carrying natural films (as antioxidants) were D(156.8nm) and A(280.9nm). These protein and starch nano particles are able to form films and coatings with good barrier properties against the transport of gases such as oxygen, carbon dioxide and water vapors. On the other hand, the thickness, tensile strength, elongation, present solubility is important mechanical properties where they increased in strength with treatment nanoparticles. This technology will also enable the development of new edible natural films materials to extend the shelf life of food. Nanoparticles have the ability to provide a safe packaging system and its new technological applications in the production of edible natural films to inhibit microbial growth, reduce oxidation and food-borne preservation, increase the economic feasibility and benefit of quinoa seeds since these seeds are not commercially used and are not used for their high content of saponine.
Publication year 2018
Pages 297?308
Organization Name
serial title Journal of Nutritional Health & Food Engineering
Author(s) from ARC
Publication Type Journal
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