Effect of the addition of pumpkin oil cake to gelatin to produce biodegradable composite films

Abstract

This study was conducted to evaluate the possibility of pumpkin oil cake (PuOC) addition to gelatin in attempt to form biodegradable composite films. Different amounts of PuOC (40-95%) were added to gelatin and films with improved characteristics were made. The best tensile strength (TS) had the film made of 60% gelatin and 40% PuOC, with all used concentration of glycerol, compared to pure gelatin film, made in this work. Elongation to break (EB), increased with increase of PuOC % in films, and when 0.15 and 0.2 g glycerol g-1 protein were used, was two to three times higher then EB of 100% gelatin film, made under the same conditions. Swelling properties, as well as solubility, colour and antioxidant activity were investigated and results showed that film, with similar or improved properties could be produced, when PuOC was added to gelatin. © 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology.