Exploration of Foods and Foodomics

Table 2. Barrier properties of protein-lipid films from Bambara groundnut.

Sample	Film thickness (mm)	Solubility in water (%)	Opacity	Oxygen permeability (gm^–1s^–1Pa^–1)	Water vapour permeability (gm^–1s^–1Pa^–1)
SN	0.08 ± 0.01^bc	35.20 ± 0.12^d	0.76 ± 0.12^a	2.13 ± 0.08^c	0.80 ± 0.03^c
BN	0.06 ± 0.01^a	20.36 ± 0.03^a	1.12 ± 0.01^b	1.51 ± 0.11^b	0.49 ± 0.05^a
BF	0.09 ± 0.01^c	25.21 ± 0.08^c	1.16 ± 0.02^b	1.48 ± 0.03^ab	0.51 ± 0.02^a
BUV	0.11 ± 0.01^d	24.36 ± 0.10^b	1.28 ± 0.02^c	1.46 ± 0.02^a	0.63 ± 0.01^b

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Values are expressed as mean ± standard deviation. Values with the same superscript along the same column indicate no significant difference at p < 0.05. BF: Bambara groundnut formaldehyde treated film; BN: Bambara groundnut untreated film; BUV: Bambara groundnut ultraviolet treated film; SN: soybean film (yuba).

Declarations

Author contributions

AMO: Methodology, Formal analysis, Investigation, Writing—original draft. DOO: Formal analyses, Software, Writing—review & editing. AOA: Resources, Writing—review & editing. VNE: Conceptualization, Supervision, Writing—original draft, Writing—review & editing. All authors read and approved the submitted version.

Conflicts of interest

The authors declare that they have no conflicts of interest.

Ethical approval

Not applicable.

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The data that support the findings of this study are available from the corresponding author upon reasonable request.

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