In this study, we investigated the potential of quince seed mucilage (QSM) as a new source for preparation of edible films and determined the physical, mechanical, barrier, antioxidant, microstructural and thermal properties. QSM films were prepared by incorporation of three levels of glycerol (25–50%, w/w). As glycerol concentration increased, water vapor permeability (WVP), oxygen permeability (O2P), elongation atbreak (EB), water solubility and moisture content of QSM films increased while, tensile strength (TS), den-sity and surface hydrophobicity decreased significantly. The measurement of color values showed that by the increasing of the glycerol concentration in polymer matrix, the b and L values increased while E value decreased. Microscopic views indicated smooth and uniform surface morphology without obvious cracks, breaks, or openings on the surfaces after the incorporation of glycerol as a plasticizer. The results of the present study suggest that QSM as a new antioxidant edible film with interesting specifications can potentially be used for packaging of a wide range of food products.

Keywords