Physical mechanical properties of carrageenan/gelatine based edible film with addition of canola oil and gluten.

The proper biological material used during edible film fabrication contributes to physical and mechanical properties. Therefore, compatibility between materials used should be more pay attention. Our main objective is to evaluate the effect of various concentrations of gluten and canola oil added into carrageenan/gelatine-based edible film on the mechanical and physical qualities. Edible films were prepared according to complete factorial design with three levels of gluten (no gluten, 5 g, 15 g) and canola oil concentration (no canola oil, 20%, 40%). Water vapor transmission rate (WVTR), water-soluble, thickness, tensile strength, and percent elongation were evaluated in this work. The results revealed that modifying the gluten and canola oil caused changes in the film's physical and mechanical qualities. The interaction between gluten and canola oil also resulted in a considerable water vapor transmission rate, thickness, water-soluble, and tensile strength. [ABSTRACT FROM AUTHOR]