COMPARISON OF QUALITY PARAMETERS OF EDIBLE FILMS WITH RHUBARB ADDITION PRODUCED BY TWO DIFFERENT METHODS

Esra PEKDOĞAN ÇAKAL; Ebru AKKEMİK; Bülent HALLAÇ

doi:10.24193/subbchem.2026.2.03

Authors

Esra PEKDOĞAN ÇAKAL Atatürk University, Faculty of Agriculture, Department of Food Engineering, Erzurum, Türkiye;Siirt University, Faculty of Engineering, Department of Food Engineering, Siirt, Türkiye. https://orcid.org/0000-0002-4859-3672
Ebru AKKEMİK Siirt University, Faculty of Engineering, Department of Food Engineering, Siirt, Türkiye. *Corresponding author: eakkemik@siirt.edu.tr https://orcid.org/0000-0002-4177-4884
Bülent HALLAÇ Siirt University, Faculty of Engineering, Department of Food Engineering, Siirt, Türkiye. https://orcid.org/0000-0002-6948-1565

DOI:

https://doi.org/10.24193/subbchem.2026.2.03

Keywords:

Edible film, rhubarb (Rheum ribes L.), chitosan, starch-gelatin, antioxidant activity, biodegradability

Abstract

In edible films with added plant extracts, the effects of the polymer matrix used and the production method on film performance have not yet been sufficiently clarified. Therefore, in this study, the quality parameters of starch-gelatin and chitosan-based edible films with added rhubarb (Rheum ribes L.), produced by two different methods, were comparatively examined. The films were characterized in terms of thickness, water solubility, mechanical properties, water vapor permeability, optical properties, color parameters, antioxidant capacity, biodegradability, and structural properties. The results showed that the film properties changed significantly depending on both the polymer matrix used and the rhubarb extract concentration. Starch-gelatin-based films exhibited higher water solubility and flexibility, while chitosan-based films showed higher mechanical strength and better water vapor barrier properties. Rhubarb addition significantly increased the antioxidant potential of the film-forming mixtures in both methods. Color analyses revealed that the films darkened with increasing rhubarb concentration. SEM and FT-IR analyses showed that rhubarb addition caused physical changes in the film structure but did not alter the chemical structure. Chitosan-based films with rhubarb addition may be considered as a potential alternative for active and sustainable food packaging applications.

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COMPARISON OF QUALITY PARAMETERS OF EDIBLE FILMS WITH RHUBARB ADDITION PRODUCED BY TWO DIFFERENT METHODS

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