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Iranian Journal of Chemistry and Chemical Engineering، جلد ۴۴، شماره ۲، صفحات ۴۹۲-۵۰۳
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عنوان انگلیسی Caking Prevention in Palm Date Powder Using Isomalt-Infused PVA Films
چکیده انگلیسی مقاله The research focused on enhancing the preservation and flowability of palm date powder using isomalt-incorporated polyvinyl alcohol (PVAC/ISO) films for food storage applications. Various concentrations of isomalt (ISO) were integrated into PVAC films, and their properties were thoroughly analyzed. The incorporation of ISO led to significant changes in the films' characteristics, including increased thickness (from 0.09 mm for pure PVAC to 0.31 mm for PVAC/ISO3) and moisture content (from 10.15% in PVAC to 16.36% in PVAC/ISO3). Mechanical properties also improved, with tensile strength reaching 84.95 MPa and elongation at break increasing to 79.38% for PVAC/ISO2. Additionally, antioxidant properties were enhanced, as evidenced by the total phenolic content of 128.09 µg/g, DPPH radical scavenging activity of 21.55%, and ABTS radical scavenging activity of 38.21% for PVAC/ISO3. The films showed a significant reduction in water vapor permeability (2.756 × 10−10 g. m−1 s-1 pa−1 for PVAC/ISO3) and increased solubility in water (32.68% for PVAC/ISO3). Furthermore, the biodegradability of the films in moist soil conditions improved with the addition of ISO. The storage tests with palm date powder demonstrated that PVAC/ISO films effectively maintained the powder's flowability and prevented moisture-induced caking, confirming their potential as an effective food packaging material for powdered food products. This study highlights the benefits of using PVAC/ISO films in extending the shelf life and preserving the quality of palm date powder while also offering a sustainable solution for the packaging industry. However, further studies are needed to explore the long-term stability and applicability to other hygroscopic food products.
کلیدواژه‌های انگلیسی مقاله Palm date powder,Polyvinyl alcohol,isomalt,Flowability
نویسندگان مقاله Mahmoud Younis |
CChair of Dates Industry and Technology, Department of Agricultural Engineering, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh 11451, SAUDI ARABIA

Abdulla Alhamdan |
Chair of Dates Industry and Technology, Department of Agricultural Engineering, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh 11451, SAUDI ARABIA

Assem Zein El-Abedein |
Chair of Dates Industry and Technology, Department of Agricultural Engineering, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh 11451, SAUDI ARABIA

Reham Kamel |
Agricultural Engineering Research Institute, Agricultural Research Center, Dokki, Giza 12611, EGYPT

Mohamed Abdelbaset Salama |
Agricultural Research Center, Food Technology Research Institute, Giza 12611, EGYPT

Mohamed Abdin |
Agricultural Research Center, Food Technology Research Institute, Giza 12611, EGYPT

نشانی اینترنتی https://ijcce.ac.ir/article_717858_a9536c0490eafea8fbaf0d05c297d589.pdf
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