Characteristics Of Edible Film Research Articles

Characterization of Biobased Alginate/Glycerol/ Sunflower Oil as Biodegradable Packaging

The most used packaging material was plastic, but can cause environmental problems because it was not easily degraded. Therefore, it was necessary to look for alternative packaging materials that are easily biodegraded including edible film. The main raw materials for edible films were alginates and plasticizers including glycerol and sunflower oil. The objective of this study was to determine the characteristics of edible film composed of alginate, glycerol and sunflower oil. The study was carried out through the manufacture of edible films composed of various alginates concentrations (2, 3, 4, 5 and 6%), 10% glycerol and 0.01% sunflower oil. The characteristics tested included thickness, tensile strength, elongation, solubility, and rate of water vapor transmission. The results showed that all treatments met the edible film standard of the Japanese Industrial Standard. The various alginate concentrations used did not significantly influence the water vapor transmission rate and tensile strength but significantly affected the elongation, solubility and thickness of the edible film.

Development and Characterization of Biobased Alginate/Glycerol/Virgin Coconut Oil as Biodegradable Packaging

Plastics are widely used as packaging materials but can cause environmental problems because they are not easily degraded. Therefore, it was necessary to find alternative packaging materials that were easily degraded, including edible film. The main raw materials for edible film were alginate and plasticizers including glycerol and virgin coconut oil (VCO). The aims of this study were to determine the characteristics of edible films composed of alginate, glycerol and VCO and to determine the best concentration of alginate in edible films. The study was carried out through the manufacture of edible films composed of alginates at various concentrations (2, 3, 4, 5 and 6%), 10% glycerol and 0.01% VCO. The characteristics observed included thickness, tensile strength, elongation, solubility, and water vapor transmission rate (WVTR). The results showed that increasing the concentration of alginate increased the thickness, tensile strength, and elongation of edible films but reduced the solubility and WVTR of edible films. The best alginate concentration was 4% with the following characteristics: thickness, 0.12±0.01 mm; tensile strength, 1.59±0.12 MPa; elongation, 48.73±1.97%; solubility, 92.07±0.57%; and WVTR, 49.18±0.59 g/m2.24 hours. The various alginate concentrations significantly affected the thickness, tensile strength, elongation, and water vapor transmission rate of the edible film produced.

Utilization of Uncaria gambir Roxb filtrate in the formation of bioactive edible films based on corn starch

Abstract The objective of this research was to determine the effect of Uncaria gambir Roxb filtrate addition on functional edible films based on corn starch. This study used a Factorial Randomized Completely Design with two treatments and three replication for each treatment. The first factor was the concentration of Uncaria gambir Roxb filtrate (20%, 30%, 40%) and the second factor was the mixing separation method (filtering, centrifuge 1000 rpm, centrifuge 2000 rpm). The results showed that treatment of Uncaria gambir Roxb filtrate and the mixing separation method had significant effect on thickness, elongation percentage, water vapour transmission rate, antioxidant and antibacterial activities of edible film. The interaction of Uncaria gambir Roxb filtrate and the mixing separation method had significant effect on water vapour transmission rate. The best treatment based on edible film characteristics was 40% concentration of Uncaria gambir Roxb filtrate and the mixed separation method of 1000 rpm centrifugation.

Environmental Friendly Packaging based on Liquid Whey as Edible Film: A Feasibility Study

Tofu is one the most common foodstuff consumed mainly in developing countries. Yet, tofu waste produced is also quite large in each process. Tofu liquid waste is the most obtained waste in making tofu and can still be utilized as a base material in making edible films. This study aims to determine the characteristics of edible films including thickness, tensile strength, elongation and water vapor transmission rate with the addition of glycerol and find out the best formulations made for edible film using whey as material bases. This study used a completely randomized design (CRD) with three treatments (addition of glycerol with variations of 0.5%, 1.5% and 2.5% respectively) and three replicates. The parameters tested were thickness, tensile strength, elongation and water vapor transition rate. Data from this study indicate that the value of thickness edible film obtained is about 0.078-0.095 mm, the tensile strength value is around 56.9832 kgF/cm2-59.3125 kgF/cm2, elongation between 170.58-208.5533% and the rate water vapor transmission around 6.21-12.02 g / m2/hour. The addition of glycerol variations did not have a significant effect (p> 0.05) on the value of thickness, tensile strength, elongation and water vapor transmission rate. A good glycerol formulation to produce edible film based on whey is a concentration of 0.5%.

Technological, applications, and characteristics of edible films and coatings: a review

In the last 2 decades, food packaging and packaging industry have received considerable attention from those who interested in manufacturing edible films and biodegradable packaging materials. The interest in whey proteins has increased because of their environmental benefits, availability in large quantities as residues, non-toxicity, low price, high nutritional values, and suitability for the packaging and protecting foods from damage. The purpose of this work is to highlight and review the importance of using edible films and coatings. This work also emphasizes the benefits of using edible films in the packaging industry. Finally, this work presents the most popular varieties of edible films, such as whey protein films and lipid films and their characteristics.

Effect of Pectin on the Characteristics of Edible Film from Skin Gelatin of Red Snapper (Lutjanus argentimaculatus)

The aim of this research was to determine the effect of addition of pectin on characteristics of edible film from gelatin of red snapper (Lutjanus argentimacalatus) skin. Concentration of pectin used were 0%, 0.2%, 0.4%, 0.6%, 0.8% and 1%. Water content, thickness, tensile strength, elongation, and the transmition rate of the water vapor of edible film were analysed. Results from analysis of variance showed that different concentration of pectin significantly affected (P<0.05) on the water content, thickness, tensile strength, elongation, and transmition rate of water vapor of edible film. Therefore, it was suggested that addition of 0.6% of pectin showed a good quality of edible film and in accordance with the Japan International Standard (JIS).

Characterization and Development of Edible Film/Coating from Lesser Yam Starch-Plasticizer Added with Potassium Sorbate or Cinnamon Oil in Affecting Characteristics and Shelf Life of Stored, Coated Strawberry

Starch of lesser yam (‘gembili’ in Indonesian) has been used as a base for edible film and coating. Potassium sorbate and cinnamon oil are known as strong antimicrobial agents. This research was aimed to investigate the physical and mechanical characteristics of edible film from lesser yam starch-plasticizer formulations added with potassium (K) sorbate or cinnamon oil and its application as coating to strawberries. Incorporation of either K-sorbate or cinnamon oil at higher concentration resulted in reduced tensile strength and elongation with higher water vapor transmission rate (WVTR). The selected edible film formulations were applied as coating on strawberry stored at two conditions: room (28-30°C) and refrigeration temperature (5-6°C). At room temperature, controls had shelf life only for 2 and 4 days and strawberries coated with addition of K-sorbate lasted for 5-6 days, and those with addition of cinnamon oil prolonged for 5-11 days. At refrigeration storage, shelf life of controls was 9 and 18 days whereas K-sorbate-added formulations further prolonged shelf life of strawberries for 19-21 days, and those added with cinnamon oil lasted for 25-26 days. Therefore, all coated, stored strawberries had longer shelf life and more retained strawberries’ quality including lower weight loss, higher hardness, and lower microbial count.Keywords: cinnamon oil; edible coating; edible film; potassium sorbate; strawberry

Development of dehydrated products from peach palm-tucupi blends with edible film characteristics using refractive window.

This study aimed to obtain a dehydrated product with film characteristics with superior functional and technological quality, prepared from different varieties of peach palm (Bactris gasipaes) using the refractance window drying (RW) process. The experiments were carried out at 70°C and drying was fully performed at an increasing rate. The physicochemical characteristics and mechanical, technological, and morphological properties were determined and the moisture and water activity curves of the different peach palm varieties were assessed. The dehydrated product by refractance window have good visual appearance and bright yellowish color due to the carotenoid content found in the samples used as raw material. All dehydrated products had non-homogenous microstructure, however, the products had low tensile strength, percent elongation, hygroscopicity, and water absorption and solubility, desired properties to obtain a food product. The presence of components such as proteins, lipids, and fibers had important effects on the mechanical properties of the products because the mechanical resistance of the biopolymers is influenced by the cohesion of the constituents of the polymer matrix. The production of a dehydrated product with film characteristics through the RW technique presented some advantages over conventional casting drying as such as short drying times, lower costs and without addition of plasticizers or non-food grade components. In general, the products dehydrated by RW are promising and can be consumed immediately after production as snacks or in the substitution of other ingredients, such as algae in sushi.

Application of Chitosan Shells Meti (Batissa Violacea L. Von Lamarck, 1818) as Edible Film

Edible films are thin layer films used for packaging material andformed from a mixture of polymer and plasticizer. The polymer used is chitosan obtained from shell so fmeti (Batissa violacea L. von Lamarck, 1818). This study aims to determine the characteristics of edible film and optimum concentration of chitosan and glycerol as plasticizer. Edible films were prepared in 9 formulas with variation of chitosan (1%, 2%, 3%) and glycerol (1.2; 1.5; 2 ml/g chitosan). The films were analyzed by physicalcharacterizations including organoleptic, pH, viscosity, moisture content, thickness, tensile strength, elongation, and morphology.The results showed that edible films, produced by varied concentration of chitosan and glycerol, are significantlydifferent in the characteristics of viscosity, pH, thickness, tensile strength, elongation and morphology. Chitosan1 % and glycerol (2 ml/g chitosan) was found to perform the best characteristics of film enhancing certain properties such as thickness, tensile strength, elongation, and morphology. In conclusion, chitosan from metishell can be potentially used as an edible film polymer with desirable properties.

PENGARUH PERBEDAAN KONSENTRASI GELATIN CEKER AYAM KAMPUNG TERHADAP KARAKTERISTIK FISIK EDIBLE FILM

THE EFFECT OF DIFFERENCES CONCENTRATION OF NATIVE CHICKEN CLAW GELATIN ON THE PHISYCAL CHARACTERISTICS OF EDIBLE FILM. This study aims to determine the effect of differences concentration on the physical characteristics of edible film from native chicken claw gelatin. This study used a completely randomized design with the treatment of chicken claw gelatin concentration 5%, 10%, 15 and 20%, each treatment repeated four times. The results showed that the differences concentration of native chicken claw gelatin had significantly different effect (P<0.05) on the value of tensile strength, elongation and thickness of edible film. Based on the results of discussion, it can be concluded that the concentration of native chicken claw gelatin from variables with 10% gelatin concentration had good physical characteristics of edible film. Keywords: Native chicken claw, Edible film Gelatin

Effect of Carrageenan Addition to the Edible Characteristics of Tilapia Skin Gelatin Film (Oreochromis niloticus)

Gelatin of skin tilapia (Oreochromis niloticus) has the potential as an edible film but has weaknesses due to the hydrophilic so that the value of the water vapor transmission rate is high. The addition of carrageenan combined with palmitic acid is used to improve the characteristics of edible films modified bythe polymer network so that it can act as cross linking which is expected to reduce the rate of water vapor transmission rate edible film. indigo and get the best carrageenan concentration edible film seen from the value of the water vapor transmission rate. The ingredients used are tilapia skin gelatin, carrageenan and palmitic acid. The research method used was experimental laboratories with completely randomized design (CRD) experimental design. Parameters observed were thickness test, solubility, tensile strength, percent elongation and water vapor transmission rate. Data were analyzed using variance analysis (ANOVA). To find out the differences between treatments, the data was tested by HSD further tests. The results showed that the difference in carrageenan concentration significantly affected (P<0,05) the thickness value, tensile strength, percent elongation, solubility and water vapor transmission rate. Addition of carrageenan 0.8% was the best result which has a tensile strength of 4.209 ± 0.241 MPa, elongation percent 16.332 ± 1.019%, solubility of 65.911 ± 2.930% and water vapor transmission rate of 7.792 ± 0.376 g / m2. Hour. Testing of tensile strength in 0,8% carrageenan film showed that the film matrix binds so that the film was not easily broken compared to the control. The low water vapor transmission rate in the 0.8% carrageenan addition edible film sample showed the formation of cross linking between gelatin and carrageenan protein molecules.

Analisis Edible Film dari Campuran Keratin dan Pati Jagung

<p>The objectives of this research are to know the physical characteristics (water vapor transmission rate, water absorption), mechanical characteristics of edible film (maturation, tensile strength), morphology<br />(functional group) and the edible film thermal properties made of corn starch and keratin. In this research, keratin extraction method of chicken feather waste is continued to know the influence of keratin preparation as filler material. Keratin concentration was used for each variation with comparison to corn starch matrix with keratin ie 0%, 3%, 5%, 7% and 9%. In the research used type sorbitol plasticizer which is a sugar substitute<br />compound that is non toxin. The data obtained from the results of the study in the analysis to see the properties of feeding for food packaging with a low rate of water vapor transmission with a value of 0.00334 g / cm2 / day. From the testing of mechanical properties for tensile strength and elongation, the optimum percentage of keratin addition was 9% whose values were 25.02 MPa and 3.64% respectively. Thermal analysis and functional groups with the addition of keratin increase the melting temperature and decomposition temperature by mixing physically. From all tests, the best percentage of keratin addition was found on the 9% keratin composition.</p>

Effect of storage conditions on the physicochemical characteristics of edible films based on whey protein concentrate and liquid smoke

In this study, whey protein concentrate-based edible films incorporated with 10% w/w of liquid smoke were prepared by casting and stored at 8 °C and 25 °C. The effect of storage conditions on physicochemical stability of films was studied. Light transmission, transparency, color, total content of carbonyl derivatives, browning index, moisture content, solubility, thickness, mechanical properties, SEM micrographs and FTIR spectra were evaluated after 0, 7, 14, 21 and 28 days of storage. Thickness and transparency did not change after 28 days of storage at any storage condition. Tensile strength and total difference color increased when storage was performed at 25 °C. Moisture content decreased after 7 days of storage for both storage conditions, but the effect was much more significant at 25 °C. Solubility decreased after 7 days of storage at 25 °C and after 28 days of storage at 8 °C. The main changes observed at 25 °C were caused by the loss of moisture and by the progress of the Maillard reaction. In general, the physicochemical characteristics of films were better preserved at 8 °C, indicating that films can be used to package foods that are stored under refrigeration conditions.

PENGARUH OLEORESIN DAUN KAYU MANIS (Cinnamomum burmanii) DUA TAHAP TERHADAP KARAKTERISTIK EDIBLE FILM TAPIOKA

<p><em>Synthetic packagin</em><em>g</em><em> </em><em>caused negative</em><em> impact</em><em>s</em><em> on environmental pollution. Utilization of edible film packaging is more effective than synthetic packaging </em><em>due to the </em><em>biodegradable p</em><em>roperties</em><em>.</em><em> </em><em>The </em><em>two stages cinnamon leaves </em><em>o</em><em>leoresin contain active compounds </em><em>th</em><em>a</em><em>t </em><em>performed the antimicrobial and antioxidant</em><em> </em><em>a</em><em>ctivity</em><em>. In this study, addition </em><em>of </em><em>two stages cinnamon leaves oleoresin </em><em>on</em><em> </em><em>edible tapioca</em><em> film can affect the characteristics of the edible film. E</em><em>ffect of </em><em>two stages cinnamon leaves oleoresin </em><em>on</em><em> edible films</em><em> char</em><em>a</em><em>cteristics</em><em> was investigated</em><em>.</em><em> The results </em><em>showed that the addition of two stages cinnamon leaves </em><em>o</em><em>leoresin (0%, 0</em><em>.</em><em>025%, 0</em><em>.</em><em>5%, 0</em><em>.</em><em>075%, and 0</em><em>.</em><em>1%) does not affect the thickness, tensile strength, and water vapor transmission rate of edible film, </em><em>while</em><em> affect</em><em>ed</em><em> </em><em>the</em><em> elongation and microbial inhibition of edible film. </em><em>T</em><em>he edible film with the addition of 0.1% two stages cinnamon leaves </em><em>o</em><em>leoresin resulted the best microbial inhibition and physical characteristics of edible film with the thickness of 0</em><em>.</em><em>128 mm, tensile strength </em><em>of </em><em>0</em><em>.</em><em>2189 MPa, elongation </em><em>of </em><em>283</em><em>.</em><em>2721%, water vapor transmission rate </em><em>of </em><em>29.786 g<strong>/</strong>jam.m<sup>2</sup>, and microbial inhibition zone of 31</em><em>.</em><em>394 mm</em><em>.</em><strong><em></em></strong></p>

Physical Characteristics of Edible Film made from Carrageenan and Beeswax Composites through Nanoemulsion Process

A research on producing edible film from composite of carrageenan and beeswax using nanoemulsion<br />process has been conducted, with the objective is to analyze the effect of composite concentrations<br />and homogenization rate on physical characteristics of edible films. The edible films were made using<br />carrageenan concentrations 3.5 and 4.5%, beeswax concentrations 0.2, 0.4, 0.6 and 0.8% and homogenization<br />rates of 2,000 and 3,000 rpm. Physical properties of the edible film were analyzed, i.e: thickness, tensile<br />strength, elongation, water vapor transmission rate and percent of solubility. The result, shows that the<br />composite concentration ratio of carrageenan and beeswax and homogenization rate influence the physical<br />characteristics of edible film. Increased concentrations of composite and homogenization rates have highly<br />significant effect (p<0.01) on decreased of water vapor transmission rate and increased of elongation and<br />percent of solubility, however have no significant effect (p>0.05) on increased of thickness and tensile<br />strength. The best treatment was obtained from composite concentration ratio of carrageenan 4,5% and<br />beeswax 0.8% with homogenization rate 3000 rpm, with the average value of thickness 0.1534 mm, tensile<br />strength 22.44 N/mm2, elongation 22.5%, water vapor transmission rate 25.3411 g/m2/hr and percent of<br />solubility 88%.<br /><br />

Karakteristik Edible Film dari Pati Kentang (Solanum Tuberosum L.) dengan Penambahan Gliserol

Edible film is a thin layer that serve as the packaging or upholstery as well as food that can be eaten with a product. It is packaged and can be degraded by nature. Potato starch can be used as raw material in manufacturing edible film, in which the addition of glycerol is needed as a plasticizer that function to improve the elasticity of the edible film. The goal of the research is to know the influence of glycerol concentration variation against the characteristics of edible film of starch potatoes (Solanum tuberosum L.) the parameters examined in this study i.e the physical test that includes a test of strong thickness, tensile test and present enlargement, test the solubility and organoleptic. To help figure out the data obtained in the real effect or not, is done using the SPSS Analysis Variant 1 direction or one-way ANOVA. Characteristics of edible film from potato starch with addition of glycerol with a concentration of 20%, 30% and 40% (v/v) to the value of the thickness of consecutive 0,058 mm, 0,062 mm and 0,071mm. The value of the tensile strengh i.e 0,75 N/mm 2 , 0,69 N/mm 2 and 0,35 N/mm 2 . The value obtained by elongation percent 4,96%, 9,04% and 9,51% where as the value of solubility is obtained that is 19%, 21,4% and 34,6%. Application of edible films from potato starch as the packaging on candy jelly can be acceptedas alternative packaging material for food .

Characteristic of Pedada Fruit Starch and Pectin and Its Application as Edible Film Raw Materials

The synthetic packaging which commonly used so far has been generating new problems for health and the environment. A safe packaging t which friendly environment is needed to be developed. One of them is edible film. Sonneratia caseolaris fruit has potential as raw material for edible film production, because its availability in nature is quite abundant as well as high starch and pectin content. The purpose of this study was to determine the characteristics of starch and pectin from Sonneratia caseolaris fruit and determine the edible film characteristics produced by its starch and pectin. The starch extracted by water, then produced 51.04% of total starch content (24.23% amylose and 26.81% amylopectin). The pectin extracted by 0.5% (w/v) ammonium oxalate solvent with 50 and 70 minutes as time variants. The results showed that starch and pectin with70 minutes of extraction tim) can be used as raw material in edible film production. Differences in starch and pectin concentrations affected the edible film characteristics. Edible film with 4% starch, 1.5% pectin, and 1.5% glycerol showed the best characteristics of tensile strength, percent of elongation, water vapour transmission rate, and water vapour permeability.

Characterization of Carrageenan Edible films Plasticized with Glycerol

Concentration of base materials and plasticizers used in the formulation of edible film was believed to affect physical characteristics of the film. The objectives of this study were to evaluate the effects of base material (carrageenan) and plasticiser (glycerol) concentrations on the characteristics of edible films produced and to determine the best concentrations of these two components based on the physical characteristics of the films. The experiment was conducted using a completely randomized factorial design with triplicated. The treatments applied were the concentrations of carrageenan (1%, 2%, and 3% (w/v)) and glycerol (5%, 10%, and 15% (w/w)). The results showed that carrageenan and glycerol concentrations used in the formulation of edible film affect the edible film characteristics. Film thickness and moisture content were significantly influenced by carrageenan and glycerol concentrations, while film elongation was only affected by carrageenan concentration. The best physical characteristic of the edible films was obtained when carrageenan and glycerol concentrations were 3% and 10% respectively.

Edible Film Characterization from Cassava Starch and Its Organoleptic Properties as Primary Packaging of Snake Fruit Lunkhead

Most of the food packaging material made from plastic, which is difilcult to be decomposed. We need food packaging materials environmentally friendly and edible directly with the product. The experiment was conducted in the laboratory of post-harvest, Yogyakarta AIAT in March to October 2012. The purpose of this study was to know the characteristics of edible film made from cassava starch and organoleptic value as primary packaging of snake fruit lunkhead. The experimental design used was completely randomized design with two factors, nine treatments and three replications. The first factor was the percentage of cassava starch used, the second factor was the type of plasticizer used. The results showed that: 1) The range of water content from the ninth edible film treatments were 10-32%. 2) The highest percentace of cassava starch addition, caused the increassing of edible film water vapor transmission rate. 3) The use of sorbitol plasticizers provides the highest water vapor transmission rate. 4) The range of peroxide content from ninth edible film treatment were 1,64 – 7,08 meq/kg. 5) As the primary packaging snake fruit lunkhead, the highest edible film panelist overall preferences was from sorbitol plasticizer and 4% use of cassava starch, ie. 80% of panelists like it, with an average value 3,8 which means they like it.

PEMBUATAN EDIBLE FILM DARI PATI SUKUN DAN EKSTRAK KULIT JERUK SEBAGAI SUMBER BELAJAR MATERI POLIMER

The use of plastic can cause environmental pollution and risk the health of consumers. One of ways to solve this problem is the use of biodegradable packaging food is that edible film. Raw material for preparing edible film can be derived from starch, one of them is Breadfruit starch. Edible film can protect the packaged product of the oxidation process by adding orange skin extract. This research aimed at knowing physical and chemical characteristics of edible film of breadfruit starch with the addition of orange skin extract and the implementation of the source of student learning on Polymer material. Edible film was prepared from breadfruit starch with variation by adding 0, 2, 4 and 6 grs orange skin extract. Physical analysis was tested by using Water Vapor Transmission Rate and chemical analysis was tested by using Water Content and Antioxidant Activity Tests. Research findings showed that along with increasing the composition of orange skin extract, edible film was impairing of water vapor transmission rate, and increasing of water levels and antioxidant activity. Research product appropriateness of preparing edible film of Breadfruit starch with the addition of orange skin extract as the source of student learning on Polymer material was on the category of good (88.33%).Keywords: Edible Film, Starch, Breadfruit, Extract, Orange Skin