Nanoemulsion and emulsion vitamin D fortified edible film based on quince seed gum.

Carbohydr Polym

Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran. Electronic address:

Published: June 2021

AI Article Synopsis

  • Emulsions and nanoemulsions with vitamin D were incorporated into quince seed gum films, enhancing properties like thickness and opacity while reducing water permeability and solubility.
  • The interaction with water decreased due to oil droplet penetration, resulting in films with greater elongation but lower tensile strength.
  • Vitamin D stability was higher in lower concentrations and nanoemulsions over a 14-day storage period, suggesting these films could serve as effective edible packaging.

Article Abstract

In this research, emulsions and nanoemulsions containing two concentrations of vitamin D were added to quince seed gum film and its properties were examined. Incorporation of emulsified oil droplets to the films structure was confirmed by FTIR. It was observed that presence of emulsion and nanoemulsion in the films, increased their thickness, opacity, and hydrophobicity and interaction of the gum chains with water molecules was decreased and so, water vapor permeability, water solubility, and moisture content decreased. Due to the penetration of oil molecules to the chain, the resultant films had higher elongation at break and lower tensile strength. SEM micrographs of samples showed instability of the oil droplets within the matrix. Vitamin content during 14 days of storage showed that it was more stable at lower concentration and in the nanoemulsion compared to emulsion. So, quince seed gum films containing vitamin can be introduces as an ideal edible packaging.

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http://dx.doi.org/10.1016/j.carbpol.2021.117948DOI Listing

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