Effect of glycerol concentration on edible film production from cress seed carbohydrate gum

In this study an edible film plasticized with glycerol was successfully prepared from cress seed gum (CSG). The physical, optical, water vapor permeability (WVP) and mechanical properties of CSG films incorporated with three levels of glycerol (25%, 35%, and 50% w/w) as plasticizer were determined. Dynamic mechanical thermal analysis was used to determine the glass transition temperature. WVP of the films was found to increase as the glycerol content increased from 25% to 50% w/w in the formulation, resulted in improvement of films flexibility and significantly lower tensile strength and higher elongation at break. The color measurement values showed that increasing the glycerol concentration in polymer matrix caused the b and L values increased while ΔE value decreased. The electron scanning micrograph indicated smooth and uniform surface morphology without signs of phase separation between the film components. The results of the present study demonstrated that CSG can promisingly be used in producing edible films with improved quality characteristics.