Influence of vegetable oils addition on the selected physical properties of apple–sodium alginate edible films

Edible films with fruit and vegetable purees have a potential to serve as healthy snacks, edible oven bags as well as wraps for sushi or instead of pancakes, tortillas or lavash in a gluten-free diet. The film-forming solution was prepared by mixing sodium alginate, apple puree and three kinds of vegetable oils such as rapeseed oil, coconut oil and hazelnut oil. Glycerol was used as a plasticizer. Pure sodium alginate and sodium alginate–apple films were used as control samples. All the films had the thickness and moisture content characteristic for this type of materials. The results showed that the addition of apple puree and vegetable oils had a significant effect on the visual appearance of edible films. DSC curves proved stability of the researched edible films. The drying conditions used for film production and the formulations appeared to be suitable to avoid phase separation.