Physical and mechanical properties of biodegradable edible film obtained from Salep

Document Type : Research Paper



In this study the feasibility of using salep as a new film-forming material was studied. The mechanical properties, water vapor permeability and thickness of salep films incorporated with glycerol were determined. Increasing the content of dry material of salep from 1% to 3%(w/v) increased values for tensile strength and elongation at break from 16.16% and 18.85 MPa to 70.15% and 24.50 MPa respectively. Also values for water vapor permeability, decreased and then increased. Surface and dorsal of Salep edible films studied by Scanning Electron Microscopy to explain structure properties. This study revealed that the salep had a good potential to be used in producing edible films with interesting specifications.


Main Subjects

Ahmadi, R., Kalbasi-Ashtari, A., Oromiehie, A.,
Yarmand, M. S. and Jahandideh, F. (2011).
Development and characterization of a novel
biodegradable edible film obtained from psyllium
seed Plantago ovata Forsk. Journal of Food
ASTM D882 (2001). Standard Test Method for
Tensile Properties of Thin Plastic Sheeting.
Standard designations. Philadelphia: American
Society for Testing and Materials.
ASTM E96-95 (1995). Standard Test Methods for
Water Vapor Transmission of Material.
Philadelphia: American Society for Testing and
Bertuzzi, M., Castro Vidaurre, E. F., Armada, M. and
Gottifredi, J. C. (2007). Water vapor permeability
of edible starch based films. Journal of Food
Engineering, 80(3), 972-978.
Bohlmann, G.M. (2005). General characteristics,
processability, industrial applications and market
evolution of biodegradable polymers. Handbook
of Biodegradable Polymers, Rapra Technology
Ltd, Shawbury, UK: 183-212.
Cha, D.S. and Chinnan, M. (2004). Biopolymer- Based
Antimicrobial Packaging: A Review. Journal of
Food Science and Nutrition, 44, 223-237.
Chick, J. and Hernandez, R. J. (2002). Physical,
thermal, and barrier characterization of caseinwax-
based edible films. Journal of food science,
Debeaufort, F., Quezada-Gallo, J. and Voilley, A.
(1998). Edible films and coatings: tomorrow's
packagings: a review. Critical Reviews in Food
Science, 38(4), 299-313.
Dong, S. and Chinnan, M. (2004). Biopolymer-based
antimicrobial packaging: a review. Critical
Reviews in Food Science and Nutrition, 44(4),
Farhoosh, R. and Riazi, A. (2007). A compositional
study on two current types of Salep in Iran and
their rheological properties as a function of
concentration and temperature. Food
Hydrocolloids, 21(4), 660-666.
Frinault, A., Gallant, D. J., Bouchet, B. and Dumont, J.
P. (2006). Preparation of casein films by a
modified wet spinning process. Journal of Food
Science, 62(4), 744-747.
Ghanbarzadeh, B., Musavi, M., Oromiehie, A. R.,
Rezayi, K., Razmi Rad, E. and Milani, J. (2007).
Effect of plasticizing sugars on water vapor
permeability, surface energy and microstructure
properties of zein films. LWT-Food Science and
Technology, 40(7), 1191-1197.
Godbillot, L., Dole, P., Joly, C., Rogé, B. and
Mathlouthi, M. (2006). Analysis of water
binding in starch plasticized films. Food
Chemistry, 96(3), 380-386.
Guilbert, S., Cuq, B. and Gontard, N. (1997). Recent
innovations in edible and/or biodegradable
packaging materials. Food Additives &
Contaminants, 14(6-7), 741-751.
Guilbert, S., Gontard, N. and Cuq, B. (1995).
Technology and applications of edible protective
films. Packaging Technology and Science, 8(6),
Hosseini, M., Razavi, S. H. and Mousavi, M. A.
(2009). Antimicrobial, Physical And Mechanical
Properties of Chitosan-Based Films Incorporated
With Thyme, Clove And Cinnamon Essential
Oils. Journal of Food Processing and
Preservation, 33(6), 727-743.
Kaya, S. and Tekin, A . (2001). The effect of Salep
content on the rheological characteristics of a
typical ice-cream mix. Journal of Food
Engineering, 47(1), 59-62.
Kayacier, A. and Dogan, M. (2006). Rheological
properties of some gums-Salep mixed solutions.
Journal of Food Engineering, 72(3), 261-265.
Laohakunjit, N. and Noomhorm, A. (2004). Effect of
plasticizers on mechanical and barrier properties
of rice starch film. Starch-Stärke, 56(8), 348-356.
McHugh, T.H. and Krochta, J. (1994). Milk-proteinbased
edible films and coatings. Food technology
Miller, K. and Krochta, J. (1997). Oxygen and aroma
barrier properties of edible films: A review.
Trends in Food Science & Technology, 8(7), 228-
Nazan Turhan, K. and Sahbaz, F. (2004). Water vapor
permeability, tensile properties and solubility of
methylcellulose-based edible films. Journal of
Food Engineering, 61(3), 459-466.
Oses, J., Niza, S., Ziani, K. and Maté, J. (2009). Potato
starch edible films to control oxidative rancidity
of polyunsaturated lipids: effects of film
composition, thickness and water activity.
International Journal of Food Science &
Technology, 44(7), 1360-1366.
Parris, N. and Coffin, D. (1997). Composition factors
affecting the water vapor permeability and tensile
properties of hydrophilic zein films. Journal of
agricultural and food chemistry, 45(5), 1596-
Piermaria, J.A., Pinotti, A., Garcia, M. A. and
Abraham, A. (2009). Films based on kefiran, an
exopolysaccharide obtained from kefir grain:
Development and characterization. Food
Hydrocolloids, 23(3), p. 684-690.
Sinha Ray, S. Bousmina, M. (2005). Biodegradable
polymers and their layered silicate
nanocomposites: In greening the 21st century
materials world. Progress in Materials Science,
50(8), 962-1079.