Development of zein/gum arabic blend-based edible films incorporated with fish oil: effects of fish oil concentration and cooking method

A.  Sukoco; T.  Yoshino; Y.  Yamamoto

doi:10.3989/gya.0430251.2313

Authors

A. Sukoco Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima - Study Program of Agricultural Product Technology, Universitas Jember https://orcid.org/0000-0001-8039-1096
T. Yoshino Faculty of Bioresource Sciences, Prefectural University of Hiroshima https://orcid.org/0009-0008-0486-0717
Y. Yamamoto Faculty of Bioresource Sciences, Prefectural University of Hiroshima https://orcid.org/0000-0002-8204-057X

DOI:

https://doi.org/10.3989/gya.0430251.2313

Keywords:

Edible film, Fish oil, Gum arabic, Microwave, Pan-frying, Zein

Abstract

A zein/gum arabic (ZS/GA)-based edible film incorporated with fish oil (FO) was developed and characterized for physical, mechanical, oxidative, structural, and thermal properties. Moisture content < 1% was produced in uncooked films using FO at 10 and 15%, and their thickness increased to 285-288 μm. In this respect, a lower water vapor transmission rate (WVTR) of around 2.14-3.68 g/m²/day was observed, yet it still adversely promoted peroxide value (PV) formation of up to 26.97 meq/kg. Both tensile strength and elongation at break (EAB) were remarkably decreased to 2.42 kPa and 72.07%, respectively, when using 15% FO. The film was also less thermally stable and structurally incompact. Pan-frying and microwave heating significantly changed the edible film properties, including thickness (315-357 μm), tensile strength (7-34 kPa), EAB (32-80%), WVTR (7-14 g/m²/day), and PV (12-32 meq/kg). The uncooked edible film with FO at not more than 5% can be suggested for app lication in ready-to-eat foods.

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