Chickpea flour‐based biofilms containing gallic acid to be used as active edible films

Abstract

Chickpea is an easily accessible nutritious legume. Besides, gallic acid is a widespread phenolic found in various plants. In this study, it is aimed to investigate the effects of pH (9 and 11), glycerol concentration (1 and 3% w/v of film solution) and gallic acid concentration (5 and 10% w/w of total solid) on color, opacity, mechanical strength, water vapor permeability (WVP), microstructure, chemical characteristic, antioxidant activity, and phenolic content of films. At pH 11, films are stronger, darker and have higher antioxidant activity. Higher glycerol concentration makes the films more flexible but less strong and more hydrophilic. Higher gallic acid concentration makes great contribution to the films by decreasing WVP but by increasing opacity, antioxidant activity, phenolic content, lightness, and elongation. Film containing glycerol of 1% and gallic acid of 10% and prepared at pH 11 was found to be a great combination for obtaining antioxidant rich edible composite films. HIGHLIGHTS:1. Chickpea flour-based active films were successfully obtained with addition of gallic acid. 2. Higher gallic acid concentration decreased WVP, increased opacity, antioxidant activity, phenolic content, lightness, and elongation. 3. Higher pH provided stronger mechanical properties, low lightness, and higher antioxidant activity. 4. Lower glycerol concentration resulted lower WVP and stronger tensile properties. 5. Chickpea flour-based active films at pH 11 with 1% glycerol and 10% gallic acid can be used as active packaging material in especially highly oxidative food products.

Formation and characterization of protein-based films from yellow pea (Pisum sativum) protein isolate and concentrate for edible applications

“…In a previous water absorption kinetic study, water absorption of 30%–40% was observed for different cottonseed protein blends after 1000 min (~17 h) ( Yue et al., 2012 ). Nonetheless, no difference was observed (P > 0.05) for dissolved matter and moisture content, and the structural integrity of all the protein films was intact after removal of the films from water, as previously reported for other protein films ( Ramos et al., 2013 , Yue et al., 2012 , Kocakulak et al., 2019 ).…”

Sunflower oil preservation by using chickpea flour film as bio‐packaging material

“…A wide range of natural mixtures, such as pinha (Daudt et al., 2016), triticale (Borneo, Alba, & Aguirre, 2016), amaranth (Diéguez, Pelissari, do Amaral Sobral, & Menegalli, 2015), plantain (Gutiérrez, Guzmán, Medina, & Famá, 2016), defatted peanut flour (Riveros, Martin, Aguirre, & Grosso, 2017), and chickpea flour (Kocakulak, Sumnu, & Sahin, 2019) have been used to develop biodegradable films.…”

“…Some investigations have demonstrated that chickpea flour is a good base material for films preparation (Díaz, Ferreiro, Rodríguez‐Otero, & Cobos, 2019; Kocakulak et al., 2019). The annual global production of chickpea grains ( Cicer arietinum L.) is 13.7 million metric tons per year (Wang, Beltranena, & Zijlstra, 2017).…”

Bioactive Compounds of Legume Seeds

“…Most of the older literature considered many of these bioactive compounds as antinutritional factors in the diet as these interfered in the processes of digestion and absorption of nutrients. However, the tide has turned in their favor, with being recognized as health-promoting (2), groundnuts (3), lentils (4), soybeans (5), kidney beans (6), lima beans (7), pinto beans (8), adzuki beans (9), black beans (10), split beans (11), and green beans (12) and an overview of major bioactive compounds present in grain legume seeds bioactive components of foods [7]. Still, some of the antinutrients such as enzyme inhibitors can be easily removed by soaking legume seeds or by enough cooking while also softening them to enhance digestibility.…”

“…The study showed that phenolic content and protein content can be enhanced by legume incorporation. Kocakulak et al [9] reported that chickpeas seed flour can be used to make films having around 10% glycerol and had lower water vapor permeability than various flour-based ones. Additionally, the use of gallic acid, a phenolic acid, increased the flexibility of prepared film.…”