Table 1.
CMC, gelatin (%), and DbE (ppm) contents used in the formulation of edible films and pistachios uncoated and coated
| Formula |
CMC (%) |
Gelatin (%) |
DbEE (ppm) |
|---|---|---|---|
| F1A | 0 | 100 | – |
| F2A | 20 | 80 | – |
| F3A | 50 | 50 | – |
| F4A | 80 | 20 | – |
| F5A | 100 | 0 | – |
| F6B | 80 | 20 | – |
| F7B | 80 | 20 | 300 |
| F8B | 80 | 20 | 450 |
| F9B | 80 | 20 | 600 |
| P1C | – | – | – |
| P2D | 80 | 20 | 300 |
| P3D | 80 | 20 | 450 |
| P4D | 80 | 20 | 600 |
A
Edible films formulated with varying levels of CMC and gelatin: F1–F5.
B
Edible films formulated with CMC and gelatin in the ratio 4 to 1 containing different concentrations of DbE: F6–F9.
C
Uncoated pistachio as control: P1.
D
Coated pistachios with edible films formulated with CMC and gelatin in the ratio 4 to 1 containing different concentrations of DbE: P2, P3, and P4.
E
DbE: Dianthus barbatus essential oil.