Barrier Properties Of Edible Films Research Articles

Additives in Edible Soy Protein Film Incorporation of Polysaccharides, Nano Polysaccharides, Vegetable Oils and Phenolic Additives in Edible Soy Protein Film

Soy protein isolate (SPI) is one such plant derived protein that holds significant potential for fabrication of edible films and packaging materials owing to its smooth, flexible and fair film forming abilities. However, native SPI suffers from several limitations such as poor water resistance, tensile strength, and susceptibility towards microbial attack. Many plants and animal derived compounds have been tried and tested to improve the material properties of these films. Incorporation of polysaccharides, nano polysaccharides, vegetable oils and polyphenolic compounds are explored to attain desirable properties in prepared films. Phenolic compounds are generally targeted to increase the tensile strength and resistance towards microbial attack as they possess rigid planar aromatic ring and hydroxyl groups that make them suitable candidate of choice. Polysaccharides or nanopolysaccharides and vegetable oils are reported to enhance the oxygen, carbon dioxide gas barrier properties of edible films that could delay putrefaction of packaged food items. Moreover, polyphenols and polysaccharide compound also exhibit bacteriostatic and bactericidal effect against S. aureus, L. monocytogenes and E. coli. This review paper summarizes the incorporation of polyphenolics, polysaccharides, nanopolysaccharides and vegetable oils in SPI films followed by their material and antibacterial characterization.

Effects of physical crosslinking methods on digestibility <i>in vitro</i> and safety of edible packaging: A primary study on collagen films

Crosslinking is often used to improve the mechanical strength and barrier properties of edible films. However, the effects on films’ digestibility and edible safety are still unknown. Herein, four crosslinking methods were utilized to crosslink collagen films, including UV irradiation, dehydrothermal treatment (DHT), tannin and glutaraldehyde. The crosslinked samples were then researched via <italic>in vitro</italic> digestion and cell culture model. With the INFOGEST method, the results of dry matter loss, degree of hydrolysis and absorbed collagen content have significantly correlated relation and showed the excellent digestive ability of UV treated and DHT films. The results of the FTIR suggest that the crosslinking affects the structure of digestion and absorption. The toxicity and nutrition of the hydrolytes of collagen films were measured in Caco-2 and HepG-2 cells, and the collagen films, especially UV treated and tannin treated films, can promote cell growth while the glutaraldehyde treated one reduced cell viability presumably due to its residual in the films.

An insight to potential application of synbiotic edible films and coatings in food products.

Edible films and coatings have gained significant consideration in recent years due to their low cost and decreasing environmental pollution. Several bioactive compounds can be incorporated into films and coatings, including antioxidants, antimicrobials, flavoring agents, colors, probiotics and prebiotics. The addition of probiotics to edible films and coatings is an alternative approach for direct application in food matrices that enhances their stability and functional properties. Also, it has been noted that the influence of probiotics on the film properties was dependent on the composition, biopolymer structure, and intermolecular interactions. Recently, the incorporation of probiotics along with prebiotic compounds such as inulin, starch, fructooligosaccharide, polydextrose and wheat dextrin has emerged as new bioactive packaging. The simultaneous application of probiotics and prebiotics improved the viability of probiotic strains and elevated their colonization in the intestinal tract and provided health benefits to humans. Moreover, prebiotics created a uniform and compact structure by filling the spaces within the polymer matrix and increased opacity of edible films. The effects of prebiotics on mechanical and barrier properties of edible films was dependent on the nature of prebiotic compounds. This review aims to discuss the concept of edible films and coatings, synbiotic, recent research on synbiotic edible films and coatings as well as their application in food products.

Effect of transglutaminase on mechanical and barrier properties of edible films made from soybeen and why protein isolate

This study was aimed to study the effect of adding transglutaminase (TGase) on the mechanical and reservation properties of the edible films manufactured from soybean meal protein isolate (SPI) and whey protein isolate(WPI). The results showed an improvement in the properties with increase in the WPI ratios. Thickness of the SPI films amounted 0.097 mm decreased to 0.096 mm for the WPI: SPI films at a ratio of 2:1, when TGase was added decreased to 0.075 mm. While the tensile strength increased from 7.64 MPa for SPI films to eight MPa for the WPI: SPI films at a ratio of 2:1, when TGase was added increased to 11.04 MPa. Also, the elongation of the WPI: SPI films at a ratio of 2:1 presence of the TGase decreased to 40.6% compared without TG ase amounted 47.75% after being in the SPI film 90%. TGase also reduced the water vapor permeability of the WPI: SPI films at a ratio of 2:1, reaching 5.608 (g. mm/cm². Pa. day), while without TGase reached 7.6548 (g. mm /cm². Pa. day) after it was 8.3082 (g. mm /cm². Pa. day) in SPI films.

Characterization of edible film based on grape juice and cross-linked maize starch and its effects on the storage quality of chicken breast fillets

Grape juice, maize starch cross-linked with sodium trimetaphosphate and glycerol were used to prepare edible film. The effects of grape juice:water volume ratio (10:90–50:50), cross-linked maize starch (3–5%, w/v), and glycerol (0.5–1.0%, w/v) concentration on the solubility, color, phenolic content, and barrier properties of edible films was examined with response surface methodology. Optimized film with low solubility (0.53 g soluble solid g−1 total solid), yellowness index (8.71), oxygen and water permeability coefficients (8.48 cm3μm m−2d−1kPa−1; 1.33 gmm m−2h−1kPa−1, respectively), and high phenolic content (43.34 mg GAE 100 g−1 dm) was found to be 16.15:83.85 of grape juice:water ratio, 3.61% of starch and 0.5% of glycerol. The best formula that meets defined quality constraints for edible film was used for the preservation of physicochemical and microbiological properties of chicken breast fillets. The amount of thiobarbituric acid-reactive substance in the coated chicken fillets decreased from 1.98 to 0.91 mg MDA kg−1 as a result of reduction of oxygen permeability and availability. Total aerobic mesophilic, psychrophilic, and Enterobacteriaceae counts decreased by 1.58, 0.94, and 0.85 log, respectively. These results clearly proved that coating chicken fillets with grape juice-based edible film affected positively lipid oxidation and microbial growth during cold storage.

Effect of Transglutaminase Cross-Linking in Protein Isolates from a Mixture of Two Quinoa Varieties with Chitosan on the Physicochemical Properties of Edible Films

The growing demand for minimally processed foods with a long shelf life and environmentally friendly materials has forced industry to develop new technologies for food preservation and handling. The use of edible films has emerged as an alternative solution to this problem, and mixtures of carbohydrates and proteins, may be formulated to improve their properties. The objective of this work was to evaluate the effect of protein cross-linking with transglutaminase (TG) of two varieties of quinoa protein isolate (Chenopodium quinoa) [Willd (QW), and Pasankalla (QP)] on the physicochemical and barrier properties of edible films based on chitosan (CT)-quinoa protein. The evaluated properties were water vapor permeability (WVP), solubility, adsorption, roughness determined by atomic force microscopy, and the interactions among the main film components determined by Raman spectroscopy. The results indicated that TG interacted with lysine of QW and QP. CT:QW (1:5, w/w) showed the lowest solubility (14.02 ± 2.17% w/w). WVP varied with the composition of the mixture. The WVP of CT:quinoa protein ranged from 2.85 to 9.95 × 10−11 g cm Pa−1 cm−2 s−1 without TG, whereas adding TG reduced this range to 2.42–4.69 × 10−11 g cm Pa−1 cm−2 s−1. The addition of TG to CT:QP (1:10, w/w) reduced the film surface roughness from 8.0 ± 0.5 nm to 4.4 ± 0.3 nm. According to the sorption isotherm, the addition of TG to CT-QW films improved their stability [monolayer (Xm) = 0.13 ± 0.02 %]. Films with a higher amount of cross-linking showed the highest improvement in the evaluated physical properties, but interactions among proteins that were catalyzed by TG depended on the protein source and profile.

Pembuatan Edible film Pati Jagung dengan Penambahan Kitosan Sisik Ikan Papuyu (Anabas testudienus)

Food packaging most used in order to keep the quality of food could be maintained to consumers. Plastic non-biogradable have weakness such as it is not degradable of environment and it is not safe to health because contain bhispenol. Edible film is solution for this problem because made of chitosan-starch. Starch is natural polymer that safe to use because easy to degradable, edible and economist. Corn starch contain high amylose content is 25%. Addition of chitosan could increase mechanical properties and barrier properties of edible film. The purpose of this research was to find out the effect of addition of chitosan on physiochemical properties edible film. Variation of chitosan used was 0,5; 1; 1,5 and 2 gram. The best result of solubility in water was addition chitosan 2 gram with value 49,74%.

High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films

The effect of high pressure homogenization (HPH) on edible films obtained from mechanically deboned chicken meat proteins (MDCM-P), a by-product of poultry industry, was investigated. Film forming suspensions (FFS) were prepared at 4% protein concentration and homogenized up to 150 MPa. FFSs were characterized in terms of particle size and steady shear rheology, whereas optical, barrier, mechanical and microstructural properties of resulting films were determined. Particle size of suspensions decreased as homogenization pressure increased, and suspensions treated up to 50 MPa showed shear thinning behavior with higher yield stress, while higher HPH treatment caused Newtonian flow. Shear stress-shear rate data were fitted to Herschel-Bulkley model. HPH treatment improved film appearance, and all films displayed good barrier properties against UV light which induces lipid oxidations in foods. The decreasing particle size of HPH treated MDCM-P suspensions up to 100 MPa caused lower water vapour permeability (WVP) and higher tensile strength (TS), and these results were also confirmed by film micrographs which had homogeneous, non-porous and un-cracked surface images. However, porous cross sectional images were observed from 150 MPa HPH treated films. FTIR spectra of films showed similar backbone structure, and the secondary structure of films was analyzed from the area of the deconvoluted Amide I peak, which changed significantly. β-sheet and β-turn contents of films showed high correlation coefficients with TS and EAB values. It can be concluded from this study that HPH applications up to 100 MPa can enhance the mechanical and barrier properties of films.

Chemical, Physical, and Barrier Properties of Edible Film from Flaxseed Mucilage

Chemical, physical, and barrier properties of flaxseed mucilage-based films were investigated to determine the appropriate applications for coating or packaging of food or bioproducts. The film samples were formed via casting with the addition of glycerol as a plasticizer up to a maximum of 5 wt.%. Fourier transform infrared (FTIR) spectra showed an increase of intensity in the –OH stretching vibration region and the appearance of a new peak at 2883.1 cm-1 in the plasticized film samples. These changes may indicate possible interactions between the mucilage and glycerol. With increasing glycerol concentration, the water activity decreased, while the moisture content and water solubility increased. With regard to barrier properties, the water vapour permeability (WVP) and oxygen permeability (OP) notably increased with increasing glycerol content. With these high WVP and OP values, the films can be potentially extended for coating or packaging fresh produce.

Characterization of Edible Film Fabricated with Channel Catfish Ictalurus punctatus Gelatin by Cross-Linking with Transglutaminase

The objectives of this research were to improve the film-forming properties of Channel Catfish Ictalurus punctatus skin gelatin (CSG) by cross-linking with transglutaminase (TG), determine and optimize the TG reaction time, and characterize the mechanical and barrier properties of CSG edible film. Cross-linking of CSG was performed by TG for 0, 10, 20, 30, and 40 min at 50°C, and the reaction was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The color and mechanical and barrier properties of edible films fabricated with CSG cross-linked with TG were characterized. Gelatin yields from the extraction ranged from 18.2% to 23.3%. SDS-PAGE exhibited dark bands at 120 and 250 kDa, indicating successful TG-mediated cross-linking. The color of CSG film was not affected by TG cross-linking. The tensile strength of CSG films cross-linked with TG decreased from 42.59 to 21.73 MPa and the percent elongation increased from 42.92% to 76.96% as reaction times increased from 0 to 40 min. There was no significant difference in water vapor permeability of CSG films.

Effect of 11S/7S Ratios on Mechanical and Barrier Properties of Edible Films Based on Soybean Protein Isolate

The effect of 11S/7S ratios on mechanical and barrier properties of soybean-protein-isolate films was evaluated. The tensile strength increased with an increase of 11S globulin ratio when it was higher than 50 % in soybean-protein-isolate films, and decreased with an increase of 11S globulin ratio when it was lower than 50%. Moreover, the total soluble matter of soybean-protein-isolate films decreased with an increase of 11S globulin ratio, while the elongation at break, moisture content, and optical transparency of soybean-protein-isolate films increased with an increase of 11S globulin ratio. Furthermore, 11S/7S ratios had no influence on the water vapor permeability of soybean-protein-isolate films. These phenomenon mainly resulted from that the matrix of soybean-protein-isolate films was mainly maintained by disulfide bonds when 11S globulin ratio was higher than 50%, while that was maintained by intermolecular hydrogen bonds when 11S globulin ratio was lower than 50%.

Edible Moisture Barriers: How to Assess of their Potential and Limits in Food Products Shelf-Life Extension?

Control of moisture transfer inside composite food products or between food and its environment remains today a major challenge in food preservation. A wide rage of film-forming compounds is now available and facilitates tailoring moisture barriers with optimized functional properties. Despite these huge potentials, a realistic assessment of the film or coating efficacy is still critical. Due to nonlinear water sorption isotherms, water-dependent diffusivities, and variations of physical state, modelling transport phenomena through edible barriers is complex. Water vapor permeability can hardly be considered as an inherent property of films and only gives a relative indication of the barrier efficacy. The formal or mechanistic models reported in literature that describe the influence of testing conditions on the barrier properties of edible films are reviewed and discussed. Most of these models have been validated on a narrow range of conditions. Conversely, few original predictive models based on Fick's Second Law have been developed to assess shelf-life extension of food products including barriers. These models, assuming complex and realistic hypothesis, have been validated in various model foods. The development of nondestructive methods of moisture content measurement should speed up model validation and allow a better comprehension of moisture transfer through edible films.

Storage Stability and Antibacterial Activity against Escherichia coli O157:H7 of Carvacrol in Edible Apple Films Made by Two Different Casting Methods

The antimicrobial activities against Escherichia coli O157:H7 as well as the stability of carvacrol, the main constituent of oregano oil, were evaluated during the preparation and storage of apple-based edible films made by two different casting methods, continuous casting and batch casting. Antimicrobial assays of films and high-performance liquid chromatography (HPLC) analysis of film extracts following storage up to 49 days at 5 and 25 degrees C revealed that (a) optimum antimicrobial effects were apparent with carvacrol levels of approximately 1.0% added to the purees prior to film preparation, (b) carvacrol in the films and film weights remained unchanged over the storage period of up to 7 weeks, and (c) casting methods affected carvacrol concentration, bactericidal activity, physicochemical properties, and colors of the apple films. Carvacrol addition to the purees used to prepare the films reduced water vapor and oxygen permeability of apple films. The results indicate that carvacrol has a dual benefit. It can be used to both impart antimicrobial activities and enhance barrier properties of edible films. The cited observations facilitate relating compositional and physicochemical properties of apple puree films containing volatile plant antimicrobials to their use in foods.

Characterization of Edible Film Fabricated with Channel Catfish (Ictalurus punctatus) Gelatin Extract Using Selected Pretreatment Methods

Farm-raised catfish are important to the economy of the southeastern states in the United States, and catfish processing produces about 55% of by-products for inexpensive sale. Therefore, the utilization of catfish by-products is of great interest to the catfish industry. The objectives of this research were to determine the optimum pretreatment method to extract catfish gelatin for edible film application, and to characterize physical, mechanical, and barrier properties of edible films fabricated with catfish skin gelatin. Catfish skins obtained from a local plant were treated with 6 selected pretreatment methods. The main extraction was performed with deionized water at 50 degrees C after pretreatment. The gelatin yield was calculated and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was performed to characterize molecular weight (MW) profile. Color, tensile strength (TS), elongation, and water barrier property were determined to characterize the fabricated catfish gelatin films. From the results of gelatin yield, color, SDS-PAGE, as well as mechanical and barrier properties of the film, the pretreatment method with 0.25 M NaOH and 0.09 M acetic acid, followed by extraction at 50 degrees C for 3 h, was determined as the optimum extraction method. The catfish gelatin exhibited higher MW fractions than commercial mammalian gelatin. The catfish gelatin extracts possessed film-forming properties determined by TS, elongation, and water vapor permeability (WVP) comparable to those of commercial mammalian gelatin. The selected formula for catfish gelatin film was determined as 1% gelatin and 20% glycerol, resulting in greatest TS and lowest WVP.

Use of a Mathematical Model to Describe the Barrier Properties of Edible Films

ABSTRACT: A study on the influence of the solubilization and diffusion process on the barrier properties of 4 different edible films is presented. The water and oxygen barrier properties of zein, alginate, casein, and chitosan films were measured at 25°C. A mathematical model was fitted to the experimental data to obtain quantitative information on both solubilization and diffusion process. Results suggest that alginate film, which shows the highest water and oxygen permeability coefficient, has both higher affinity with water and a higher macromolecular mobility than the other 3 films. The lowest water and oxygen permeability coefficient was detected for chitosan and zein films. The casein film has shown an intermediate behavior.

APPLICATION OF EDIBLE COATINGS TO IMPROVE SHELF-LIFE OF MEXICAN GUAVA

APPLICATION OF EDIBLE COATINGS TO IMPROVE SHELF-LIFE OF MEXICAN GUAVA

Tensile and Barrier Properties of Edible Films Made from Whey Proteins

ABSTRACT: Whey protein isolate (WPI)‐based edible biopolymer films were prepared using a film‐forming stage designed to provide heat‐induced gelation. Effects of whey‐protein ratios, calcium, glycerol (plasticizer), and emulsion droplet incorporation on film tensile and barrier properties were investigated. Protein ratios had less influence on tensile strength, elongation, and water vapor permeability than glycerol and calcium ion concentrations. Semitransparent films with reasonably high tensile and UV‐light barrier properties and moderate water vapor barrier properties were prepared from WPI:20% glycerol:10 mM calcium solutions. Microstructure analysis revealed the influence of glycerol and calcium concentrations on gel networks, which could be related to film tensile properties.

Oxygen and aroma barrier properties of edible films: A review

Interest in maintaining food quality while reducing packaging waste has encouraged the exploration of the oxygen and aroma transport properties of edible films. This review article introduces the theoretical basis for oxygen and aroma barrier property determination and presents a brief historical per- spective of the development of barrier polymers. The effects of structure and composition on mass transport in edible films are examined and compared with those of the more thoroughly investigated synthetic polymers. A survey of edible film oxygen and aroma barrier research is presented; areas re- quiring additional investigation are suggested, for applications as well as basic research. The potential of edible films and coatings to provide excellent aroma retention and superior oxygen barrier properties makes this quite a promising area of research for both food and packaging scientists.

Gas and water vapor barrier properties of edible films from protein and cellulosic materials

Edible films were made from proteins (corn-zein and wheat gluten) and celluloses (methyl cellulose and hydroxypropyl cellulose), and tested for permeability of gases. Oxygen and carbon dioxide permeabilities of edible films were generally lower than those of plastic films. However, water vapor permeabilities of edible films were higher than those of plastic films. The concentration of plasticizer significantly affected the permeability of gases. The gas permeabilities, O 2, CO 2 and water vapor, of cellulose films increased as the concentration of plasticizer increased. Addition of lipid (Myvacet 7-00 ™) in the hydroxypropyl cellulose (HPC) film decreased the gas permeability. Linear relationships were found between permeability of gases and film thickness in protein films.