Development of pea flour-based active films produced through different homogenization methods and their effects on lipid oxidation

摘要

The objective of this study was to investigate the effects of gallic acid incorporation and homogenization (high-speed homogenization and ultrasonication) on the physicochemical characteristics of pea flour-based active films and the activity of the films against lipid oxidation. The water vapor permeability results of the active films increased by approximately 16% with the addition of gallic acid. Furthermore, active films had higher elongation and flexibility due to the plasticizing effect of gallic acid and an increase in the free volume of the film structure.