edible film
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Effect of Formaldehyde Treatment on the Barrier and Mechanical Properties of Oat Protein Films
Abstract: Oat protein 5% with 40% glycerol as a plasticizer was used to prepare edible films, and formaldehyde was chemically added to the film's solution at four concentrations. The films' barrier and mechanical properties were then investigated. The films were characterized by being medium transparency, homogeneous, odorless, and with a thickness ranging between 0.12 and 0.15 mm. It was also observed that the water vapor permeability decreased whenever the concentration of …
Published in Journal of Polymer & Composites · Vol. 11, Issue 2, 2023 · pp. 1–8 Read article