Characterization Of Edible Films Research Articles

A novel biopolymeric composite edible film based on sunnhemp protein isolate and potato starch incorporated with clove oil: Fabrication, characterization, and amino acid composition

Composite edible films were developed by casting method using sunnhemp protein isolate (SHPI) and potato starch (PS) at various proportions (100:0, 90:10, 80:20; 70:30, 60:40, and 50:50) containing glycerol as a plasticizer and clove oil. All the edible films were evaluated for thickness, moisture content, solubility, swelling ratio, water activity. Further characterization of edible films was done on the basis of mechanical, optical, thermal and structural attributes along with morphology. Among all the films, composite film containing 50 % SHPI, 50 % PS and 1 % clove oil were having better characteristics. The solubility and WVP decreased, while the tensile strength and elongation at break of composite film increased with the inclusion of potato starch and clove oil. Intermolecular interactions in the composite film matrix were confirmed by FTIR and XRD analysis. SEM images confirmed the structural compactness and integrity of all the developed films. The amino acid composition of edible films indicated presence of most of the essential amino acids. The present finding of this research work shows that the utilization of sunnhemp protein in the development of biocomposite edible films represents an alternative opportunity of sustainable edible food packaging.

The Effect of Using a Combination of Sorbitol and Glycerol Plasticizers on the Characterization of Edible Film from Porang (Amorphophallus oncophyllus) Starch

Edible films present an eco-friendly alternative for food packaging compared to traditional plastic materials. This study investigates the effects of glycerol and sorbitol plasticizers on the properties of edible films. The research involves crafting these films using porang (Amorphophallus oncophyllus) starch. Glycerol plasticizers were incorporated at a concentration of 100%, while sorbitol was utilized at varying levels (0%, 25%, 50%, 75%, 100%) to evaluate their impact on film characteristics. The films were produced using the melt intercalation method at a gelatinization temperature of 80°C and a firing temperature of 70°C. Notably, the most favorable physical test outcomes were observed with adding 100% sorbitol, including thickness, density, water absorption, and degradability improvements. Meanwhile, adding 25% sorbitol yielded the highest tensile strength and elongation values.

Production and Characterization of Edible Film from A Mixture of Tapioca Flour, Yellow Pump (Cucurbita moschatal D), Chitosan, and Glycerine for Application as A Layer Cake Packing.

The experiment of production and characterization of an edible film by mixing tapioca starch, pumpkin (Curcubita moschatal D.), chitosan, and glycerine with applications as the wrapping of layer cake has been done. The edible film was produced by mixing 2.5 g of tapioca starch, 3.5 g of pumpkin, and 40 mL of aquadest, then adding 4 % of chitosan, and 2 mL of glycerine. After homogenous, it was poured into an acrylic pan and dried in an oven at 35-45°C degrees for 2 days. Characterization of an edible film physically obtained thickness was 0.25 mm, tensile strength was 0.06 kgF/mm2 and elongation was 22.77 %. Morphology test of SEM (Scanning Electron Microscopy) produces edible film have pores that were tight, flat, and a bit compatible surface. And the FT-IR spectrum analysis showed the spectrum at 2939.52 cm-1 for the Alkana group (CH) and 3402.43 cm-1 for the hydroxyl group (OH). The result of the nutrition analysis of edible film was 28.2 % of carbohydrate content, 8.23 % protein content, 1.49 % of fat content, 25.6 % of water content, and 0.36% of ash content. An edible film can also be used as a wrapping for a layer cake.

The Making and Characterization of Edible Film from Jackfruit Seeds (Artocarpus heterophyllus L.)

This study characterizes edible films from the starch of jackfruit seed (Artocarpus heterophyllus L.). It was found that the edible film had a thickness of 0.24 mm and 2.30 × 10-1 mm, tensile strength 8.35 × 10-5 N/mm2 and 2.56 × 10-4 N/mm2, elongation 49.19% and 30.33%, elasticity 1.69 × 10-5 and 8.44 × 10-5, pH 7.024 and 6.67, power absorption 75% and 50%, water vapor transmission 9.08 × 10-3 g/jam.m2 and 7.10 × 10-3 g/jam.m2. In this study, the edible film manufactured was biodegraded within 5 days. The FTIR spectroscopy did not identify any new functional groups. Furthermore, the shelf life of edible films used as potato coating is 4 days at room temperature and 6 days at cold temperatures. Therefore, the best treatment is using sorbitol and glycerol plasticizers at 1% concentration and jackfruit seed starch from the edible film at 3% concentration.

Preparation and characterization of edible films from starch nanoparticles and chitosan

This study aimed to investigate the properties of edible films derived from the biocomposites of starch nanoparticles (SNPs) and chitosan. Chitosan was prepared in concentrations of 1.5, 2.0 and 3.0 wt%. The SNPs and film properties were investigated. The functional group of SNPs and chitosan as the edible film was evaluated. Then, the morphological structure, mechanical properties, thermal behavior and contact angles of the obtained films were also investigated. The data were subjected to a general linear model, and analysis of variance was carried out by using the SPSS version 23 software. The results from the research demonstrated that the solubility in water and the degree of swelling increased after the utilization of SNPs. Additionally, there was less tensile strength and higher elongation after the use of SNPs. Scanning electron microscopy analysis exhibited a smoother surface, and there was no formation of cracks when the starch transformed into nanoparticles. However, the addition of chitosan in SNPGC resulted in a grainy structure with irregularity on the surface of the films. Chitosan enhanced the degree of contact angles to 70.65 ± 2.90°, indicating an increase in the hydrophobicity of the films. This research suggested that the biocomposite films derived from SNPs–chitosan showed better performance.

Preparation and characterization of edible film from Barnyard millet starch

Due to the cynical environmental impacts of synthetic plastics, there is an essential need for the development of edible films for industrial and many food applications. Researchers are creating various edible films based on starch for various food product applications. The present research work investigates the starch from barnyard millet and developed the edible film for packaging applications. These were developed by using barnyard millet starch, pectin, and glycerol with various amounts. The effect of the amount of additive on edible film thickness, moisture, solubility, swelling power, color, and transparency was investigated. Among all four samples B4 having the highest thickness which provides a thickness of 1.5mm, tensile strength 1.15MPa. B1 having the lowest solubility, swelling power, and transparency values. This research work contributes to the development of the barnyard millet starch edible film properties as an alternative food packaging by the addition of a different percentage of pectin. From this research the results show the application. This result shows the suitability of Barnyard millet starch for packaging applications.

Development and Characterization of Edible Films Based on Carboxymethyl Cellulose Enriched with Pomegranate Seed Oil and the Coating of Strawberries

Development and Characterization of Edible Films Based on Carboxymethyl Cellulose Enriched with Pomegranate Seed Oil and the Coating of Strawberries

Development and Characterization of Edible Films Based on Carboxymethyl Cellulose Enriched with Pomegranate Seed Oil and the Coating of Strawberries

Development and Characterization of Edible Films Based on Carboxymethyl Cellulose Enriched with Pomegranate Seed Oil and the Coating of Strawberries

Characterization of edible films from whey proteins treated with heat, ultrasounds and/or transglutaminase. Application in cheese slices packaging

Abstract Application of high power ultrasound and microbial transglutaminase addition, and their combination, have been studied for the modification of protein structure and crosslinking in order to change the properties of whey protein concentrate edible films. They were compared to untreated and heat-treated films (from heat-treated solutions). Ultrasound treatment modified some film properties. Water vapor permeability of ultrasound-treated films was slightly lower than those of untreated and heat-treated films. Ultrasound treatment increased tensile and puncture strengths of films in comparison with untreated samples. Transglutaminase addition only increased puncture deformation values and made films less green, more yellow and darker than non-added films. Heat-treated films showed better mechanical properties and were selected for a preliminary evaluation as separation material of cheese slices; they exhibited similar results regarding slice separation easiness and slice wholeness after separation that the commercial material, without modifying cheese color and odor.

Characterization of Edible Film from Starch of Taro (Colocasia esculenta (L.) Schott) with Addition of Chitosan on Dodol Substituted Seaweed (Eucheuma cottonii L.)

Abstract.Edible film is a thin layer to protect food which it can be consumed. One of the main components to make edible film is starch, which could be derived from taro tubers. Taro tubers contain high starch content about 70-80% which consists of 5.55% of amylose and 74.45% of amylopectin with yield reach to 28.7%. However, the weakness of starch-based edible film are low resistance to water and low barrier properties to water vapor. One of the recommended hydrophobic biopolymers to improve the film characteristics of starch as well having antimicrobial activity is chitosan. The objectives of this research are to know the interaction and influence of starch concentration from taro tuber and concentration of chitosan on physical and mechanical character of edible film, including thickness, density, transparency, tensile, elongation and water vapor transmission eate (WVTR). The best treatment from first objective will apply on dodol (food made by glutinous rice) substituted by seaweed to know the effect of its application on dodol shelf life (texture analysis, weight loss and microbiology). Therefore this research was conducted in 2 stages and 2 experimental design methods. The first stage was the process of making edible film using Randomized Block Design method and the second stage was the application of edible film using Random Design Complete method. The results of physical and mechanical analysis of edible film based on its effect on the storage of dodol showed that the best treatment was obtained of P3K3 treatment (6% of Taro starch: 3% of Chitosan), P3K1 (6% of Taro starch: 1% of Chitosan) and P3K2 (6% Taro starch: 2% of Chitosan). The application of 3 types of edible films based on the best treatment of dodol substitute of seaweed has significant effects on the value of weight loss, texture and total plate count during the storage period. Effectiveness of edible film in inhibiting damage to dodol was obtained of P3K3 treatment (6% of Taro starch: 3% of Chitosan) with WVTR value equal to 0.189 g / cm2 hour, 0.170 N / mm2 of tensile strength, 0.088% of elongation, 0.160 mm of thickness, 0.151 of density and 0.000 mm-1of transparency.

Characterization of edible film containing essential oils in hydroxypropyl methylcellulose and its effect on quality attributes of ‘Formosa’ plum (Prunus salicina L.)

Hydroxypropyl methylcellulose (H) films incorporated with oregano and bergamot essential oils were characterized and evaluated for their effectiveness suitability as an edible coating for fresh ‘Formosa’ plum. The effects of the oregano essential oil (OEO) and bergamot essential oil (BEO) at different concentrations of 0.5, 1, 1.5, and 2% (w/w) in the HPMC edible films were observed by measuring their physical and mechanical properties, gas permeation, color values, transparency, antimicrobial activities. The effect of HPMC edible coating with OEO and BEO for fresh ‘Formosa’ plum were analyzed using physiochemical properties and sensory parameters. The 2% H-OEO coating was shown to be very effective in reducing the respiration rate, ethylene production, total weight loss, and total cell count, compared to the plums treated with other coatings at 23 ± 2 °C. In addition, the 2% H-OEO coated plum was firmer and showed less surface color change than the control fruit at the end of storage. The results of our study indicated that the 2% H-OEO coating treatment showed good potential to extend the storage quality of harvested plums. Among all of the sample sensory aspects of H-OEO, H-BEO and H, increased respectively.

Biotechnological Applications of Galactomannan Matrices: Emphasis on Immobilization of Biomolecules

Polysaccharides are natural polymers extracted from plants, algae, animals, fungi or obtained via fermentation that can be applied on a wide range of uses, from food to biomedical industries. Galactomannans are polysaccharides mostly extracted from the endosperm of leguminous seeds and responsible to perform functions of energy reservation and hydration. They have singular properties that direct their potential use as films/coatings, gel agents, a part of mixed systems such Review Article Albuquerque et al.; AIR, 6(5): 1-17, 2016; Article no.AIR.23435 2 as hydrogels, emulsion stabilizers, thickeners, and cosmetics. The characterization of galactomannans from conventional and nonconventional sources were reported as capable to produce the broad range of galactomannan matrices (films/membranes, coatings, gels and hydrogels). Matrices based on galactomannans, in addition, were explored as effective supports for immobilization of different functional compounds. The knowledge of the application of galactomannans as films and coatings is still limited compared with those already reported for other polysaccharides; moreover, the some publications brought new insights of the properties and characterization of edible films. The works in which galactomannan films are used as support for immobilization of biomolecules are still scarce, especially in health care. Due to their viscous and elastic properties, galactomannans have been widely investigated in mixed gels containing two or more biopolymers with the aim to improve cohesion, appearance, stability and durability of the gel. Studies involving the use of galactomannans in gels for immobilization of biomolecules have also been developed with the important purpose of evaluating the controlled release of suspensions contained in nanostructures. This review article aimed to approach the most recent literature dealing with galactomannan-based matrices and exposes the main strategies for the immobilization of biomolecules and their potential applications in industry.

Development and characterization of edible films from mixtures of κ-carrageenan, ι-carrageenan, and alginate

Different proportions of κ-carrageenan, ι-carrageenan and alginate have been used to prepare glycerol-plasticized edible films, according to a simplex-centroid mixture design. κ-carrageenan was the component which most improved the moisture barrier and overall tensile properties (except elongation), while ι-carrageenan was the component which most impaired those properties. Alginate was the component which most favored film uniformity (as observed by SEM images) and transparency, while ι-carrageenan presented a high density of clusters and, accordingly, the highest effect on opacity. Aggregates in ι-carrageenan probably resulted from an early gelation induced either by the eventual presence of salt contaminants or by cooling the film dispersions to temperatures below 45 °C (coil-helix transition temperature of ι-carrageenan) upon casting. Those aggregates resulted in impaired physical (tensile, barrier, and optical) properties of films containing ι-carrageenan.

Preparasi Dan Karakterisasi Edible Film Dari Poliblend Pati Sukun-Kitosan

Abstrak Plastik biodegradable dan terbuat dari bahan terbarukan seperti edible film merupakan salah satu solusi permasalahan lingkungan. Bahan baku utamanya yaitu pati, karena keberadaannya melimpah serta beragam di Indonesia, salah satunya pati sukun yang memiliki kandungan pati cukup tinggi (60 %). Namun edible film berbahan dasar pati saja memberikan sifat mekanik dan ketahanan air yang masih rendah. Pada penelitian ini akan dipreparasi edible film dari poliblend pati sukun-kitosan dengan plasticizer sorbitol. Metode yang dilakukan yaitu preparasi dan karakterisasi pati sukun kemudian preparasi dan karakterisasi edible film. Hasil karakterisasi pati sukun yang diperoleh yaitu kadar pati total 76,39 %, kadar amilosa dan amilopektin berturut-turut 26,76 % dan 73,24 %, suhu gelatinisasi pati sukun 73,98 ºC, kadar air 22,38 % serta derajat kecerahan yang menunjukkan karakteristik cerah dan berwarna abu-abu pucat. Hasil karakterisasi edible film menunjukkan, dengan bertambahnya kitosan maka kuat tarik dan ketahanan air cenderung meningkat. Secara umum hasil terbaik edible film adalah pada formulasi pati sukun-kitosan 6:4 dengan nilai water uptake sebesar 212,98 %, nilai kuat tarik sebesar 16,34 MPa, nilai elongasi sebesar 6,00 % dan modulus young sebesar 2,72 MPa. Meskipun demikian, hasil analisis morfologi edible film pada formulasi pati sukun-kitosan 6:4 masih terdapat pori dan retakan. Kata kunci : edible film, pati sukun, kitosa. Abstract Biodegradable and renewable plastic such as edible film is one of solution the environmental problem. The main raw material is from starch, because of it is abundant and varied in Indonesia, one of them is breadfruit starch which has enough high starch content (60 %). But edible film based on starch give less mechanical properties and less water resistance. In this research the edible film was made from poliblend of breadfruit starch-chitosan with sorbitol addition. The Method was done, preparation and characterization of breadfruit starch then preparation and characterization of edible film. The characteristic result of breadfruit starch was obtained for total starch content 76.39 %, content of amylose and amylopecktin were 26.76 % and 73.24 % respectively, the gelatinitation temperature of breadfruit starch was 73.98 ºC, water content 22,38 % and the degree of brightness showed bright characteristic and pale grey colour. The characteristic result of edible film showed the increasing of chitosan concentration, the tensile strength and water resistance tended to rise. Generally the best result of edible film was on breadfruit starch-chitosan formulation 6:4 g/g by the value of water uptake was 212.98 %, tensile strength was 16.34 MPa, elongation was 6,00 % and modulus young was 2,72 MPa. However, the result of mhorphology analysis showed that the edible film of breadfruit starch-chitosan formulation 6:4 are still pores and cracks. Keywords : edible film, breadfruit starch, chitosan.

Karakteristik Edible Film dari Pektin Hasil Ekstraksi Kulit Pisang

Karakteristik Edible Film dari Pektin Hasil Ekstraksi Kulit Pisang

The application of maizena-edible film with addition of ginger extract as natural antioxidant in cow sausage coating

Estiningtyas HR, Kawiji, Manuhara GJ. 2012. The application of maizena-edible film with addition of ginger extract as natural antioxidant in cow sausage coating. Biofarmasi 10: 7-16. The addition of ginger extract containing natural antioxidants into the edible coating sausage is expected to reduce the oxidative deterioration of lipid in sausage. The objectives of this study were to determine the concentration of ginger extract addition to edible coating sausage, to determine the effect of ginger extract addition to edible coating on the level of lipid damage in sausage during storage, and to determine the physical and mechanical characteristics of edible film which most preferred by panelists compared with control. This study consisted of five main stages, i.e. the preparation of ginger extract, making edible film solution, the application of edible film, the edible film application as sausage coating, the characterization of edible film. This study used a random complete design with two replications of making edible film for each treatment of ginger extract concentration and two replications of characteristic test of edible film. The obtained data were analyzed for variant, if there was difference then it was continued to be analyzed with Duncan's Multiple Range Test at 0.05 of significance level. Based on the test results conducted on the application of edible coating sausage (organoleptic test, loss weight test, and lipid oxidation test), it was determined that the best treatment was the addition of 10% ginger extract on edible coating sausage. The edible film with 10% ginger extract addition was selected for the physical and mechanical characteristics test. When it was compared with control (without the addition of ginger extract), the results showed no significant difference for all parameters, except the solubility test. The solubility of edible film with the addition of ginger extract was higher than control.

Preparation and Characterization of Edible Films Based on Soy Protein Isolate-Fatty Acid Blends

Edible films containing soy protein isolate, long-chain fatty acids, and cross-linkers using glycerol as the plasticizer have been prepared. FTIR spectra reveal the presence of different groups present in the biofilms. The WVP value is highest in the case of films with 10% oleic acid and decreases with increasing concentration. The thermal degradation pattern and the tensile properties of the films have been discussed. The XRD values indicate that the SPI films remain mostly in the amorphous state. From the SEM picture, it is evident that the fatty acids act as modifier, furfural as the cross-linker, and ZnCl2 as the coordinator.

Development and Characterization of Edible Films from Cranberry Pomace Extracts

ABSTRACTThe feasibility of using cranberry pomace extract as a new film‐forming material was studied. Cranberry pomaces were extracted using hot water. Low methoxyl pectin (LMP) or high methoxyl pectin (HMP) at a concentration of 0.50% or 0.75% (w/w) and 0.25% (w/w) sorbitol or glycerol was incorporated into film‐forming solutions (FFSs) for improving film functionality. Proximate compositions of cranberry pomace and its extract were determined. The pH and total soluble solid content (SSC) of FFSs, physical and mechanical properties, water vapor permeability, and microstructure of dried films were analyzed. About 1.4% (w/w) of solids was obtained from cranberry pomace water extracts, of which about 93% was carbohydrate. Dried films had bright red color and strong cranberry flavor. Films plasticized with sorbitol were denser in matrix structure and had higher color intensity than those of glycerol plasticized films. In general, LMP and sorbitol incorporated films had higher tensile strength and lower elongation at break and lower water vapor permeability than other films. The higher (0.75%) pectin concentration resulted in increased tensile strength, but decreased elongation at break. Scanning electron microscopy images revealed that sorbitol added films had more regular and compact cross‐section structure than those of glycerol added films. This study demonstrated that it is feasible to create natural colorful and fruit flavor edible films from fruit pomace water extracts. Depending on specific applications of the films, targeted film functionality can be achieved by incorporating proper pectin type and concentration and plasticizer into pomace extracts.

Characterization of edible films from skin gelatin of brownstripe red snapper and bigeye snapper

Edible films were successfully prepared from fish skin gelatin of brownstripe red snapper ( Lutjanus vitta) and bigeye snapper ( Priacanthus macracanthus). Films with greater protein content had higher thickness and mechanical properties (tensile strength, TS and elongation at break, EAB) but lower water vapor permeability (WVP) than those with lower protein content. Films without glycerol were mostly brittle, and became more flexible in the presence of glycerol. TS generally decreased with increasing glycerol concentration from 25 to 75%. Films prepared from bigeye snapper skin gelatin exhibited the lower mechanical properties than those of brownstripe red snapper at any glycerol concentrations used. Marked decreases of transition temperature and transition enthalpy of the films were observed with increasing glycerol content. Films from bigeye snapper skin gelatin contained the lower content of high-molecular-weight cross-links with the concomitant increased degradation peptides, compared with gelatin powder and films from brownstripe red snapper skin gelatin. The addition EDTA and soybean trypsin inhibitor into the film forming solution (FFS) of bigeye snapper skin gelatin totally inhibited and mostly retarded the degradation of gelatin components, respectively. This suggested that metallo- and serine- proteinase/collagenase actively involved in protein hydrolysis in bigeye snapper skin gelatin, especially during FFS preparation. Addition of EDTA also increased TS and EAB of film from bigeye snapper skin gelatin.

Preparation and characterization of edible films from fish water-soluble proteins

As a means of effective utilization of fish water-soluble proteins (FWSP), which are mostly discarded into the waste water of seafood processing plants, the development and characterization of edible films from FWSP of blue marlin meat were investigated. The film-forming solutions were prepared from 3% FWSP solutions at pH 10 with 1.5% glycerol as a plasticizer, followed by heating at 70°C for 15 min. Edible films were successfully prepared by drying the film-forming solutions at 25°C for 20 h. It was revealed that FWSP had to be denatured somehow to unfold the protein structure, and the interaction of FWSP molecules, particularly through disulfide linkages, was attributed to the formation of films. Transparent edible films thus formed had better flexibility and lower water vapor permeability compared with most of the other protein films.