Bahareh Saberi

TL;DR: In this article, the influence of process variables (pea starch, guar gum and glycerol) on the viscosity (V), solubility (SOL), moisture content (MC), transparency (TR), Hunter parameters (L, a, and b), total color difference (ΔE), yellowness index (YI), and whiteness index (WI) of the pea starch based edible films was studied using three factors with three level Box-Behnken response surface design.

TL;DR: In this paper, the authors compared a commercial wax (CW) and uncoated fruit on post-harvest quality of Valencia oranges held for up to four weeks at 20°C and 5°C with an additional storage for 7 d at 20°C.

TL;DR: Results showed that the films containing plasticizers with higher functional groups had lower equilibrium moisture content at aw <0.4, and a reduction in tensile strength and Young's modulus and an increase in elongation at break were detected when molecular weight of plasticizers and relative humidity increased in all film formulations.

TL;DR: The three-parameter Lewicki model was found to be the best-fitted model for representing the experimental data within the studied temperatures and whole range of relative humidities (11%–98%).

TL;DR: FT-IR and XRD results reveal that molecular interactions between RS-ι-car have a great impact on the film properties confining the compatibility and miscibility of mixed polysaccharide.