Development Of Edible Films Research Articles

Valorization of waste prickly pear peels: optimization for pectin extraction, characterization, and development of edible film

Valorization of waste prickly pear peels: optimization for pectin extraction, characterization, and development of edible film

Role of Varieties of Starch in the Development of Edible Films—A Review

AbstractStarch, a stored form of energy in plants, plays an important role in the human diet as it is a vital source of carbohydrate. The classification of starch based on its botanical origin as cereal starch, tuber starch, and millet starch gives a new dimension to starch classification. The starches generally have an amylose (AM) content of 20–30%, amylopectin (AP) of 70–80% and gelatinization temperature of 60–95°C. Conventionally, starch is used in the food industry as a thickening agent and flavor enhancer in soups, sauces, bakery, and confectionery products. But, the less explored area is its utilization in the manufacture of edible films. Starch, due to its plasticizing effect, gelatinization, and pasting property produces film with desirable tensile strength (TS), elongation at break (EAB), and water vapor permeability (WVP). Starch films are not only biodegradable and renewable, but also possess excellent barrier properties. These films produced by wet and dry processing techniques can be used to package confectioneries, meat, sea foods, fruits, and vegetables. In the recent times, superhydrophobic, active, and agro‐waste based edible films have gained industrial importance.

Development of edible films and partial coating, a novel coating technique for tomato fruits, using citric acid-crosslinked starch and cellulose nanofiber

Application of edible coating is an efficient method to increase fruit storability. In this study, partial coating, a novel coating technique, was used to extend the shelf-life of tomato fruits. Coating materials were developed by incorporating four different concentrations of cellulose nanofibers (CNFs; 0, 2, 4, 6, and 8 % [w/w] of starch) with citric acid-crosslinked starch and characterized as biodegradable films prior to fruit application. Their chemical structures were confirmed using Raman and Fourier-transform infrared spectroscopy. The morphology, mechanical properties, thermal stability, water vapor permeability, transparency, and water sensitivity (moisture content and water solubility) of the films were also investigated. Films containing high concentrations of CNF exhibited superior mechanical, thermal, and barrier properties compared to those with low concentrations of CNF and the controls. However, no effect on water sensitivity was observed. Consequently, the effect of partial coating on the quality of tomato fruits was investigated using the developed coating material (crosslinked starch +8 % CNF), and the results were compared with those of the full coated fruits without CNF and uncoated fruits (control). Notably, the coated samples exhibited a significant reduction in weight loss, while retaining the firmness and color of the fruit. Moreover, comparisons of these parameters revealed no significant differences between the partial and full coatings. Therefore, the novel partial coating method used in this study is an effective alternative to conventional coating methods. Moreover, the use of CNFs as fillers for cross-linked starch enhances the properties of the composite film and increases the shelf-life of tomatoes.

Extraction and Characterization of Bioactive Compounds from Prunus Spinosa L. Fruits with Potential in the De-velopment of Edible Films

Prunus spinosa L., commonly known as blackthorn, is rich in bioactive compounds such as flavonoids, anthocyanins, phenolic acids, vitamins, minerals, and organic acids, displaying strong antioxidant and antibacterial properties. This investigation aims to assess bioactive compounds in fresh and lyophilized blackthorn fruits and analyze ethanolic extracts for phenolic content, antioxidant activity, and antimicrobial effects. The primary objective was to develop a chitosan-based film with antimicrobial and antioxidant properties, targeting the enhancement of food packaging solutions, along with inhibition of S. aureus bacteria. Results showed that ethanolic extracts of blackthorn possess significant antimicrobial efficacy, demonstrating notable effectiveness against S. aureus. Notably, the film incorporating an 80% ethanolic extract demonstrated greater effectiveness against S. aureus-inoculated cheese. This outcome underscores the inhibitory potential of blackthorn extracts on S. aureus growth within a food matrix.

Development of edible films by incorporating nanocrystalline cellulose and anthocyanins into modified myofibrillar proteins.

In this study, a myofibrillar protein (MP) system was used to investigate the film properties changes by adjusting the intensity of the interaction of proteins with other food components. The structure and rheological properties of several film-forming solutions were then determined. Furthermore, the structure of these composite films was examined using Fourier transform infrared (FT-IR), X-ray diffraction (XRD), and X-ray photoelectron spectroscopy (XPS). The smooth and uniform surface acquired by scanning electron microscopy (SEM) substantiated the increased compatibility and continuity observed for films with greater food component interaction. In addition, the MP-based edible films with stronger food component interactions (the MP-Myr/ANT/NCC group) displayed superior mechanical (tensile strength: 6.68MPa, elongation at break: 94.43%), water vapor barrier (10.01×10-9gm-1s-1Pa-1), and ammonia sensitivity (total color difference: 17.00) capabilities compared to those of the other groups (the MP/ANT/NCC, MP-Lut/ANT/NCC, and MP-Que/ANT/NCC groups).

The development of Aloe vera-based edible film with the addition of sago starch and glycerol for food packaging

The edible film is a thin sheet material made of carbohydrates, protein or fat compounds. Research on the development of edible film is promising due to the increased plastic waste, which could disturb the environmental balance. The biodegradable nature of edible film provides an environmental-friendly material for packaging. Nevertheless, creating an edible film with similar properties to plastic will require extensive research. This research aims to develop Aloe vera-based edible film with the addition of sago starch as a texture enhancer and glycerol as a plasticizer and investigate the effect of different concentrations of sago starch on the physicochemical properties of edible film. In this research, six different concentration of sago starch was applied, which are 2.5%; 3%; 3.5%; 4%; 4.5%; and 5% (w/w). Each treatment was repeated four times. The result shows that the increase of sago starch concentration could increase the tensile strength and percent of elongation of edible film. On the contrary, the moisture content, water activity, and water vapor transmission rate (WVTR) were decreased. The range of tensile strength, percent of elongation, moisture content, water activity, and WVTR were 0.0254-0.4827 N/cm2, 46.67%-61,79%, 13.39%-16.65%, 0.559-0.636, and 5.6460-10.0810 g/m2/hour, respectively.

Harnessing plum (Prunus domestica L.) processing wastes for the fabrication of bio-composite edible films: An attempt towards a food circular bioeconomy

This study investigated the effects of different biopolymer matrices on the quality characteristics of edible films produced from plum kernel protein isolate (PKPI), arrowroot starch (ARS), and plum kernel oil (PKO). All eight film-forming matrices produced a self-supporting and peelable film. Among the formulations tested, a composite film containing 50% PKPI, 50% ARS, and 1% PKO (P50S50O) exhibited favourable features, including the highest glass transition temperature and tensile strength, which were 2.05 and 1.59-folds higher than PKPI film, respectively. The composite film (P50S50O) showed a reduced water vapour transmission rate (WVTR), permeance, and water vapour permeability (WVP) indicating a decreased affinity for moisture and an improved tortuosity of the vapour diffusion path. XRD analysis revealed a 55.75% increase in crystallinity, and SEM micrographs showed smoother and more homogeneously entrapped PKO in P50S50O films. Peak shifting in FT-IR spectra confirmed the development of additional cross-linking among various film-forming matrices, which improved the barrier, mechanical, and thermal properties of the composite films, paving the way for the prospective application of plum processing waste in the development of edible films and curbing the environmental pollution of plastics films.

Extraction and characterization of Tikhur starch (Curcuma angustifolia) and its utilisation in the development of edible films

Isolation and characterization of starch from Curcuma angustifolia rhizome (Tikhur) was carried out for the development of novel edible food packaging film.Various characteristics viz. physicochemical and functional was studied for determining its suitability for edible film development. The low percentage of ash, protein and fat revealed the purity and high quality of isolated starch. Functional characteristics indicated good paste clarity and water retaining capacity. The isolated starch contains 31.9 ± 0.45% amylose which offer better stability and film forming property. Isolated starch was used for the development of edible food packaging film by solvent casting method and its mechanical, optical, barrier, thermal, and morphological properties were examined. The developed starch film displayed good tensile strength and flexibility. The characteristic diffraction peak of the starch film showed more crystalline structure than the amorphous structure. The thermogravimetric investigation revealed the required thermal stability of extracted starch film for the packaging of food products with 40% of the mass loss occurred between 330 °C and 410 °C. The film was uniform, transparent and easy to handle. The study showed that Curcuma angustifolia rhizome starch is a sustainable starch source for application of starch in food packaging industry.

Natural Gum-Based Functional Bioactive Films and Coatings: A Review.

Edible films and coatings are a current and future food packaging trend. In the food and envi-ronmental sectors, there is a growing need to understand the role of edible packaging and sus-tainability. Gums are polysaccharides of natural origin that are frequently utilized as thickeners, clarifying agents, gelling agents, emulsifiers, and stabilizers in the food sector. Gums come in a variety of forms, including seed gums, mucilage gums, exudate gums, and so on. As a biodegradable and sustainable alternative to petrochemical-based film and coatings, gums could be a promising option. Natural plant gum-based edible packaging helps to ensure extension of shelf-life of fresh and processed foods while also reducing microbiological alteration and/or oxidation processes. In this review, the possible applications of gum-based polymers and their functional properties in development of edible films and coatings, were comprehensively dis-cussed. In the future, technology for developing natural gum-based edible films and coatings might be applied commercially to improve shelf life and preserve the quality of foods.

Tuning the physical and functional properties of whey protein edible films: Effect of pH and inclusion of antioxidants from spent coffee grounds

This study presents a food waste valorization scheme targeting to the production of novel whey protein edible films. Initially, the effect of pH of whey protein on the physical properties of films was studied. Whey protein edible films were subsequently supplemented by an antioxidant-rich extract derived from spent coffee grounds targeting to improve the functional properties of films. The results showed significant changes at different pH, indicating that, depending on the intended application, films' properties can be controlled by shifting pH of whey protein solution. Inclusion of antioxidants resulted in edible films with UV-light resistance properties, whereas the mechanical properties and in particular tensile strength and elastic (Young's) modulus were increased. Water vapor permeability of films was considerably increased by the inclusion of antioxidants, compared to control films. Additionally, whey films enriched with phenolic compounds from spent coffee grounds presented high antioxidant activity (73.2%), which was decreased only 16.8% after a 12-month storage period. The proposed valorization scheme resulted in the development of edible films with tailor-made properties conforming with the pillars of Circular Economy.

Underutilized Sources of Pectin as Edible Coating

Natural and biodegradable materials are becoming a trend in the food processing and packaging industries to reduce environmental problems and minimize toxic waste production. The development of natural edible coating and thin films is a research interest among scientists. Pectin, a natural polysaccharide used in the development of edible films and coating, increases the shelf life of perishable food items by protecting them from the outer environment, delaying loss of nutrition, and helping in maintaining physical and chemical properties for a longer duration. Pectin is commercially produced from Apple and Citrus fruits because of its phenomenal gelling quality. However, many other fruits and vegetables also contain a good amount of pectin, but pectin has structure variation, making it versatile for a wide range of applications. The Indigenous minor fruits and vegetables also serve as a good source of pectin, which may differ in structural and gelling properties from commercial pectin but may have the ability to use in making the edible coating. The development of edible thin film and coating from underutilized sources of pectin increases the demand and cultivation of these sources on an industrial level, which are limited to local and small-scale industries. The present review focuses on different types of underutilized sources of pectin to develop natural edible thin films and coatings.

Development of edible films from protein of brewer's spent grain: Effect of pH and protein concentration on physical, mechanical and barrier properties of films

Brewer's spent grain (BSG) is the protein-rich agro-industrial waste generated from breweries. In this study, the protein extracted from BSG was used in the development of edible film. BSG protein films plasticized with glycerol were developed at varying pH and protein concentrations. The effect of pH and protein concentration on the physical properties of films were studied. Film's properties were significantly affected by pH and protein concentration. High pH favors the increase in the protein film's solubility, with increased tensile strength, elongation at break, and puncture strength. The tensile strength of the films was in the range of 0.71 to 1.44 MPa. The film's solubility increased by increasing pH, whereas swelling capacity, water activity, and water vapor permeability (WVP) decreased. Increased concentrations of protein in films resulted in enhanced moisture content, mechanical properties, and water activity. The transparency values of films were increased by increasing pH and decreased by increasing the protein concentration.

Development and characterization of edible films made with Indian jujube fruit puree and pectin

AbstractIndian jujube (Ziziphus mauritiana Lamk) fruit also known as “Ber” has been a useful fruit in India from age‐old days. It contains antioxidant, anti‐inflammatory, and antibacterial properties, additionally they are rich in vitamin C, thiamine, riboflavin, etc. The jujube puree was used for developing edible films along with varying concentrations of pectin (1, 2, 3, 4, and 5%). The edible films on characterization show that a rise in pectin concentration helps to improve the tensile strength of the film from 54.55 to 472.32 kPa. But the stability or water tolerance of the films were negatively affected by a rise in pectin concentration. The solubility of films was increased to 83.32% from 76.77%. Properties like color, water activity, and water vapor permeability were less affected with the addition of pectin. The work leads to the successful development of jujube puree—pectin‐based edible film that can create a positive influence on film mechanical and barrier properties. The properties of these edible films can be further improved with the administration of suitable cross‐linking agents or bioactive compounds.Practical ApplicationsIndian jujube is a seasonal fruit and generally available for a very short duration mostly from January to April and mostly consumed as raw. The pulp and peel of this fruit are rich in different bioactive compounds. As the fruit is highly perishable major fraction of the total yield gets wasted every year. It is not yet commercially explored to make value‐added products. The development of edible films from these fruit purees helps to introduce novel colors and flavors to the edible film research. The film composition used in the study can also be adapted for coating perishable fruits by spraying, which helps to add barriers to its spoilage. It can also help to increase the nutrition and quality of the product for which the film is used. The study helped to understand the potential of jujube fruit as a novel edible packaging material and opened new opportunities to utilize the indigenous varieties of seasonal fruits that are not celebrated in the market.

Dextran-Based Edible Coatings to Prolong the Shelf Life of Blueberries.

The development of edible films and coatings in the food packaging industry presents one of the modern strategies for protecting food products and ensuring their freshness and quality during their shelf lives. The application of microbial polysaccharides to the development of food package materials, as an alternative option to the commonly used plastic materials, is both economic and environmentally favorable. New edible films were developed using dextran from lactic acid bacterium Leuconostoc mesenteroides T3, and additionally plasticized by different concentrations of polyglycerol. The best tensile strength of the films was obtained using a formulation that contained 10 wt% of polyglycerol, which corresponded to a value of 4.6 MPa. The most flexible formulation, with elongation at break of 602%, was obtained with 30 wt% of polyglycerol. Water vapor permeability values of the films synthesized in this study were in the range of (3.45–8.81) ∗ 10−12 g/m s Pa. Such low values indicated that they could be efficient in preventing fruit from drying out during storage. Thus, the film formulations were used to coat blueberries in order to assess their quality during a storage time of 21 days at 8 °C. The results showed that dextran/polyglycerol films could be efficient in extending the shelf life of blueberries, which was evidenced by lower weight loss and total sugar solids values, as well as a delay in titratable acidity, in comparison to the uncoated blueberries.

Pemanfaatan Edible Film Dari Limbah Nasi Aking Sebagai Bahan Pelapis Dalam Pengawetan Buah

The use of synthetic coatings as Food Additives consumed in the long term can damage human health. These horrible effects have paved the way for the development of edible films and natural edible coatings. One of the edible film ingredients is scorched rice which can be used as a coating in fruit preservation. However, the use of this edible film on food ingredients has some problems, especially its mechanical properties which tend to be fragile (not flexible). This article examines the mechanical characteristics of scorched rice with variations in the concentration of glycerol and carrageenan. Based on these results, it was concluded that the higher the volume of glycerol used, the percent elongation increased. The greatest elongation was obtained in the ratio of 3 g of carrageenan with 8 ml of glycerol. However, the addition of glycerol volume causes the biodegradable plastic to tear more easily. The greatest tensile strength value was obtained with a ratio of 5 g of carrageenan and 4 ml of glycerol. The edible film can prevent the spoilage of apples tested for 10 days.

An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges.

Global demand for minimally processed fruits and vegetables is increasing due to the tendency to acquire a healthy lifestyle. Losses of these foods during the chain supply reach as much as 30%; reducing them represents a challenge for the industry and scientific sectors. The use of edible packaging based on biopolymers is an alternative to mitigate the negative impact of conventional films and coatings on environmental and human health. Moreover, it has been demonstrated that natural coatings added with functional compounds reduce the post-harvest losses of fruits and vegetables without altering their sensorial and nutritive properties. Furthermore, the enhancement of their mechanical, structural, and barrier properties can be achieved through mixing two or more biopolymers to form composite coatings and adding plasticizers and/or cross-linking agents. This review shows the latest updates, tendencies, and challenges in the food industry to develop eco-friendly food packaging from diverse natural sources, added with bioactive compounds, and their effect on perishable foods. Moreover, the methods used in the food industry and the new techniques used to coat foods such as electrospinning and electrospraying are also discussed. Finally, the tendency and challenges in the development of edible films and coatings for fresh foods are reviewed.

Process Parameter Optimization and Characterization for an Edible Film: Flaxseed Concern

Consumer demands for biocompatible, minimally processed and eco-friendly foods have increased drastically and are currently trending. Polysaccharides derived from various plant seeds exhibiting structure conformational diversity are among such foods and used for the development of edible films. In this study, the physical properties of flaxseed, proximate characterization and rheological, mechanical and thermal features of flaxseed meal-based edible films were investigated. A development strategy worked through adding pectin + flaxseed meal to a plasticizer (glycerol) with a ratio of 7:3 w/v, whereas, in the control group, the flaxseed meal remained unaltered. The rheological results showed the non-Newtonian behavior of film-forming solutions and data were well fitted into the power law model. The developed film (flaxseed + pectin) was slightly brownish and exhibited a transparency of 17.78, which is clear enough to be used as see-through packaging material, whereas the control sample had a transparency of 38.25, indicating its fair transparency. The water vapor permeability of the test sample was also beneficial (0.992 g/cm2/24 h) and was competitively close to the control (0.981 g/cm2/24 h). The developed blended films were 98–99% soluble in water and acid, indicating their usefulness when applied as a coating. The mechanical properties, tensile strength and elongation value of the test sample were less than the control. This study will be helpful in the development of a novel biodegradable film for extending the life of different foods.

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

There has been a significant increase in the development of edible films and coatings in recent times, and this is expected to have a significant impact on the quality of fruit and vegetables in the coming years. Consumers expect fresh fruit and vegetables free from pesticide residues, with high quality, nutritional value and an extended shelf life. The application of coatings and edible films to fruits and vegetables represents an environmentally friendly approach to an innovative solution to this problem. Coatings and edible films can act as ecological and biodegradable packaging. The coating strategy involves a combination of natural biopolymers and appropriate preservation methods. The article presents the applicability, trends and perspectives of polysaccharide coatings and edible films and their impact on the quality of fruit and vegetables, providing an understanding of their main functions and benefits. Numerous studies show that natural polysaccharides are well suited for use as packaging material for fresh fruit and vegetables and can often be an important alternative to synthetic compounds. Natural polymer materials are a good barrier to oxygen and carbon dioxide; however, they are characterised by excessive solubility in the water environment, water vapour permeability and low extensibility. The properties of edible coatings can be modified by the addition of plasticisers, surfactants, cross-linkers, antimicrobial agents, functional additives, nanosilver particles or fruit and vegetable residues. The use of an electric field is also a promising technology here. The use of polysaccharides for the preparation of edible films and coatings is justified not only by the possibility of reducing the consumption of packaging made of synthetic polymer materials but also by the fact that the production of some natural polymers can be made using waste products generated during the processing of food raw materials.

Design and performance evaluation of edible film printing machine based on automatic casting knife

The development of edible films has been widely applied in recent years as an environmentally friendly food packaging, increasing shelf life and improving food quality. The most commonly used technique for producing starch-based films was classical casting, leading to film thickness measurement difficult. Therefore, this study aimed to design an edible film printing machine based on an automatic casting knife. The method used in this research was the engineering method. The edible printing machine was designed for a laboratory scale with a 1200 mm length, 500 mm width and 300 mm height. There were three main parts, namely an automatic casting knife, automatic pouring and control box. The performance evaluation showed that the automatic casting knife could be printing an edible film thickness between 0-20 mm with an accuracy level of 99.3%. An edible film with a length of 200 mm and 130 mm width can be printed in a shorter time (10 seconds). The edible film also has a smoother appearance on microscopic observation and was preferred by panellists to its appearance, texture and transparency parameters compared with edible film from manual casting. Based on the performance evaluation results that promise to be more efficient in printing edible film, this machine was expected to be scaled up and become a solution for the realization of Indonesian green packaging in the industrial revolution 4.0.

New approach in the development of edible films: The use of carnauba wax micro- or nanoemulsions in arrowroot starch-based films

Starch-based films can have their poor technological properties improved by lipid supplementation using emulsification step as strategy. Our aim was to evaluate the incorporation of carnauba wax (0−15 wt%) using emulsion technology micro-(ME) and nanoemulsion (NE) in the characteristics (physical, technological, and optical) of arrowroot starch films. The presence of carnauba wax in the films increased their hydrophobic characteristics, reducing water solubility, moisture, water vapor permeability, and thermal stability, as well as improved the light barrier properties. The films with NE presented lower water vapor permeability and light barrier properties, as well as a better tensile strength and smoother microstructure than the films performed with ME. The addition of either ME or NE enhanced the barrier properties and elongation of films, which results in films that may be used as environmentally friendly food packaging materials. In addition, nanoemulsification seems to be a good strategy for incorporating hydrophilic compounds in starch-based films.