Consumer demands for biocompatible, minimally processed and eco-friendly foods have increased drastically and are currently trending. Polysaccharides derived from various plant seeds exhibiting structure conformational diversity are among such foods and used for the development of edible films. In this study, the physical properties of flaxseed, proximate characterization and rheological, mechanical and thermal features of flaxseed meal-based edible films were investigated. A development strategy worked through adding pectin + flaxseed meal to a plasticizer (glycerol) with a ratio of 7:3 w/v, whereas, in the control group, the flaxseed meal remained unaltered. The rheological results showed the non-Newtonian behavior of film-forming solutions and data were well fitted into the power law model. The developed film (flaxseed + pectin) was slightly brownish and exhibited a transparency of 17.78, which is clear enough to be used as see-through packaging material, whereas the control sample had a transparency of 38.25, indicating its fair transparency. The water vapor permeability of the test sample was also beneficial (0.992 g/cm²/24 h) and was competitively close to the control (0.981 g/cm²/24 h). The developed blended films were 98–99% soluble in water and acid, indicating their usefulness when applied as a coating. The mechanical properties, tensile strength and elongation value of the test sample were less than the control. This study will be helpful in the development of a novel biodegradable film for extending the life of different foods.

中文翻译：

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食用薄膜的工艺参数优化和表征：亚麻籽问题

消费者对生物相容性、最低限度加工和环保食品的需求急剧增加，目前呈趋势。来自各种植物种子的多糖表现出结构构象的多样性，属于此类食品，用于开发可食用薄膜。在这项研究中，研究了亚麻籽的物理特性、近似表征以及亚麻籽粕基可食用薄膜的流变学、机械和热特性。一种开发策略是通过将果胶 + 亚麻籽粉添加到增塑剂（甘油）中，其比例为 7:3 w / v，而在对照组中，亚麻籽粉保持不变。流变学结果表明成膜溶液的非牛顿行为和数据很好地拟合了幂律模型。显影后的薄膜（亚麻籽+果胶）略带褐色，透明度为17.78，足以用作透明包装材料，而对照样品的透明度为38.25，表明其透明度一般。测试样品的水蒸气渗透率也是有益的（0.992 g/cm ² /24 h），并且与对照（0.981 g/cm ²/24 小时）。开发的混合薄膜在水和酸中的溶解度为 98-99%，表明它们在用作涂层时是有用的。试样的力学性能、拉伸强度和伸长率值均小于对照。这项研究将有助于开发一种新型的可生物降解的薄膜，以延长不同食物的寿命。