Work

Enhancing a Vegan Snack Bar: Edible Coating Infused with Lentil Protein and Pomegranate Peel

Year: 2024

Type: article

Abstract: High Resolution Image Download MS PowerPoint Slide This study aimed to coat a snack bar with an edible film made from pomegranate peel and lentil protein. The bars with edible film coating were stored at 25 °C and 35% relative humidity (normal conditions) and at 35 °C and 70% relative humidity (climate conditions). Snack bars containing dried figs and strawberries were coated using the dipping method. The physicochemical profile, microbial safety, and sensory properties of the bars were examined. The film thickness was 0.06 mm, the degree of swelling was 4.53%, and the tensile strength was 7.60 MPa. The combination of the pomegranate peel and lentil protein formed a continuous film network. The coating resulted in an increase in the phenolic and protein contents of the bars and also lowered their water activity. However, color differences were observed in the bars under the climate conditions. The edible film coating maintained the nutritional value and quality of the snack bars throughout storage.

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.4c00451

Authors: Hande Atik, Menşure Elvan, Şebnem Harsa

Institution: Izmir Institute of Technology

Language: English

Topic: Nanocomposite Films for Food Packaging

Subfield: Biomaterials

Field: Materials Science

Domain: Physical Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: hybrid

Estimated APC paid: $4,500