Fabrication and characterization of an active biodegradable edible packaging film based on sesame seed gum (Sesamum indicum L.)

The possibility of production of novel edible biodegradable packaging films from sesame seed gum as an agro-industrial byproduct was investigated in our study. The edible packaging films were made by sesame seed gum (SSG) at different concentrations (0.5-2% w/v) and glycerol plasticizer (25-75%, w/w). Functional, physical, thermal, and microstructural characteristics of the films were analyzed. Micrographs obtained from scanning electron showed that adding glycerol at 50% w/w resulted in a uniform structure and smooth surface in the SSG film matrix. Values of thickness, contact angle, moisture content, water solubility, water vapor permeability, oxygen permeability, tensile strength, elastic modulus, elongation at break, glass transition temperature, antioxidant activity, lightness, redness and yellowness for optimal films were 0.077 mm, 56.56 degrees, 17.39%, 46.78%, 6.40 x 10(-11) g H2O m(-1) s(-1) Pa-1, 49.58 cm(3) mu m/m(2) d kPa, 16.95 MPa, 38.70 MPa, 42.11%, -31.3 degrees C, 21.87%, 80.213, 1.669, and 19.073, respectively. This study showed that sesame seed gum has good potential for use in the production of biodegradable edible films for various food applications that require antioxidant and color bio-packaging.