Edible Packaging Films Research Articles

Fabrication and characterization of tea polyphenols loaded pullulan-CMC electrospun nanofiber for fruit preservation

Edible packaging films using polymer for food preservation have been developed for a long time. In this study, the effects of different concentrations (0.5%, 1%, 1.5%, w/v) of tea polyphenols incorporated into pullulan-Carboxymethylcellulose sodium (Pul-CMC) solutions on electrospun nanofiber films were evaluated. The fiber size distribution was characterized by scanning electron microscopy. The morphological features of nanofibers were modulated through adjusting process parameters (e.g. concentration of polymer solution, applied voltage and feeding rate). Increasing the applied voltage from 19 to 21kV and the feed rate from 0.36 to 0.6mL/h leads to a reduction in mean fiber diameter. Fruit packaging potential was evaluated using strawberry. The pullulan-CMC-TP nanofibers significantly decreased weight loss and maintained the firmness of the strawberries, and improved the quality of the fruit during storage. The findings demonstrate a facile packaging route to improve food sustainability and reduce waste.

Verdezyne groundbreaking ceremony in Malaysia commemorates initiation of the world's first bio-based DDDA plant

Edible films have potential to overcome the problems of synthetic plastics and biodegradable plastics, such as, non-degradability of plastics, difficulty in allotting land fill areas and health hazards. Since the edible packaging films are produced from edible ingredients, they can be eaten by humans and animals along with the contained food items or beverages. As a result, the waste disposal problem is greatly reduced. Even if they do are not eaten, they can degrade more readily compared to those made of the synthetic or biodegradable packaging. Hydrocolloids and lipids have been used for years for edible coating and films for various applications. Among various sources of hydrocolloids, starch based edible films are promising due to easy availability, easy processing, higher yield, high nutritional value, low cost, biocompatibility, biodegradability, edibility and convincing functional properties. Each starch, produced from different sources, is different in composition, and the edible films produced from them could exhibit different film properties. However, the effects of starch source on the film properties were rarely investigated. In this article, the influence of starch sources on film properties was determined. Five starches, extracted from potato, tapioca, corn, rice and tapioca, were used in this investigation. Edible films were prepared using free casting method and the film properties, such as water permeability, film colour, and the mechanical strength were determined. The results were compared and discussed.

Molecular dynamics of carrageenan composites reinforced with Cloisite Na+ montmorillonite nanoclay

Nanocomposites comprising biodegradable carrageenan and glycerol (KCg) as the host polymer, with different contents of natural montmorillonite (MMT) as filler, were prepared by a solution casting process. Different techniques have been used to determine the interaction/behavior among the different components of the samples such as Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), Transmission electron microscope (TEM) and, mainly, Dielectric relaxation spectroscopy (DRS). FTIR indicates hydrogen interaction between carrageenan matrix and silicate that is confirmed by the XRD data indicating some kind of carrageenan intercalation between the MMT layers. A rather homogenous distribution of MMT into KCg matrix were observed using transmission electron microscopy. The MMT effect on the molecular mobility at the glass transition was studied by dielectric relaxation spectroscopy. The MMT addition resulted in a slower relaxation and a wider distribution of the relaxation times. The fragility index, m, increased upon MMT incorporation, which may be attributed to a reduction in mobility chains, due to the MMT confinement of the KCg network. In addition, the apparent activation energy associated with the relaxation dynamics of the chains at Tg increased with the MMT content. The modified films developed in this paper could be used to prepare biodegradable and edible packaging films and films for biomedical applications with improved mechanical and good dielectric response.

A biodegradable and edible packaging film based on papaya puree, gelatin, and defatted soy protein

Abstract Study of physical and mechanical properties of edible films produced out of various blends of papaya puree (PP), gelatin (G) and defatted soy protein (DSP). Film forming solutions at different levels of papaya puree, gelatin and defatted soy protein were prepared and the films were cast at room temperature. The results of this study indicated, with the addition of gelatin to the papaya puree, the films had shown significant increase (P g = 121.81 ± 0.20 a °C, T m = 174.59 ± 0.52 a ° C and ΔH = 220.76 ± 0.36 a J/g). The analysis of blended papaya films by fourier transforms infrared spectra revealed significant compatibility of papaya puree, gelatin and defatted soy protein and their influence on optical, mechanical, barrier and structural properties. Thus, based on these observations, the papaya blended films could be effectively used as primary packaging material in near future.

Characterization of edible packaging films based on semi-refined kappa-carrageenan plasticized with glycerol and sorbitol

Semi-refined kappa-carrageenan (SRC) based edible films plasticized with glycerol or sorbitol at 20, 25 and 30% (w/w) were prepared and characterized. SRC films containing plasticizers had higher tensile strength and elongation at break than the control (unplasticized) SRC film. Increased moisture content, water solubility and water vapor permeability were found in films plasticized with 25–30% of glycerol and 30% of sorbitol as compared to the control SRC film. Water sorption kinetics indicated that all plasticized films reached the equilibrium rate. Films were more transparent and their seal strength increased significantly, whilst, their oil permeability was reduced when the plasticizers concentration increased from 20 to 30%. Films plasticized with sorbitol were more effective oxygen barriers than films plasticized with glycerol. Scanning electron microscopy and atomic force microscopy showed that SRC films plasticized with sorbitol were more homogeneous and smoother than the control SRC film. This study showed that the inexpensive SRC is a promising packaging material and has good potential to be used as an alternative polysaccharide material for the production of edible biodegradable packaging films with improved mechanical and barrier properties.

Impact ofS. aromaticumandC. cassiaIncorporated Edible Films on Shelf Life of Seer Fish (Scomberomorus guttatus) Stored at Different Temperature Conditions

The aim of this study was to investigate the effect of Syzygium aromaticum and Cinnamomum cassia fused edible film on the shelf life of seer fish meat. Physical, chemical and microbial parameters of edible film wrapped seer fish meat was analyzed for estimation of its shelf life. Peroxide value and total volatile base nitrogen analysis of edible film wrapped seer fish meat showed controlled chemical degradation of seer fish meat. Microbial analysis was used as a scale for estimation of shelf life. Shelf life of edible film wrapped seer fish meat was estimated as 20 days at storage temperature of 10C and 30 days at storage temperature of 4C. Sensory evaluation of edible film wrapped seer fish meat showed acceptable sensory scores till 20th day of storage in both trained and untrained panel scoring. Practical Applications The presented work will give elaborate analysis of edible film wrapped seer fish to prove the effectiveness of using spice incorporated edible films for shelf life extension and packaging of seer fish meat. These spice incorporated edible film packaging can be utilized for industrial processing, transport and storage of seer fish meat.

Characterization of whey protein-carboxymethylated chitosan composite films with and without transglutaminase treatment

Edible composite packaging has the advantage of complementary functional properties over its each bio-components. However, reports on whey protein concentrates (WPC)-carboxymethylated chitosan (CMC) composite films have not yet been released. To investigate the preparation of WPC-CMC composite films and its functional properties, four types of WPC-CMC composite films were prepared with and without Transglutaminase (TGase) treatment by mixing WPC aqueous solutions (10%, w/v) with CMC aqueous solutions (3%, w/v) at WPC to CMC volume ratios of (100:0), (75:25), (50:50), and (25:75). SDS-PAGE confirmed that TGase catalyzed crosslinking of whey protein. Results revealed that CMC incorporation conferred a smooth and even surface microstructure on the films and markedly improved the transparency, water barrier properties, mechanical properties and solubility of the composite film. Furthermore, TGase resulted in an improvement in the water vapor barrier properties and mechanical properties of WPC-CMC (75:25 and 50:50, v/v) composite films, and there was no impairment of thermal stability of composite films. Therefore, TGase successfully facilitated the formation of WPC-CMC composite films with some improved functional properties. This offers potential applications as an alternative approach to the preparation of edible packaging films.

Properties of Edible Film Produced using Combination of Collagen Extracts of Bligon Goatskin with Glycerol

Edible films are one of packaging products that environmental friendly. Edible films can produce from the by-products of the slaughtering of livestock locally. Edible films used as materials packaging of foodstuff to protect food products of contamination of air, light, lipid, dissolved substances and microorganisms. One of the main advantages of edible film packaging is a natural character, so it can consume together with such food products. The purpose of this study was to evaluate the properties of edible film that produced from a combination of collagen extracts from glycerol as a plasticizer. The study was using collagen extract produced from materials of goatskin, Bligon types and ages 2-2.5 years as the main material and glycerol as ingredients plasticizer. Methods of this study were using experiment design with completely randomized pattern unidirectional the design. Three concentrations of glycerol applied, namely: 80%; 90% and 100% (of the total extract collagen in the mix) combined with 10% (w/v) extract collagen. The results showed that the difference concentration of glycerol that used in the mix effect in the thickness, tensile strength and elongation, but no significant on the solubility, water vapor transmission rate (WVTR) as well as aw values of edible films. The study implication was the application F1 formula (10 g (10%) of extract collagen solid + 8 g of glycerol (80%) + 100 mL of distilled water) generating properties of edible films better.

Design and characterization of spice fused tamarind starch edible packaging films

Abstract The main aim of this study was to produce and optimize spice fused tamarind seed starch edible films for meat packaging. Among fourteen different spices examined for incorporation with tamarind starch edible films, ball milled Syzygiumaromaticum and Cinnamomum cassia were selected because of its high preservative properties. Ball milled spices were found to have break point for release of active compounds. Break point sample of S. aromaticum was found to have high antioxidant property with total phenolic content of 29.31 ± 0.31 mg GAE/g. Break point sample of C. cassia was found to have high antibacterial activity against a panel of food pathogenic and meat putrefying bacteria. Edible films prepared from tamarind seed starch were studied for its mechanical properties. Artificial Neural Network (ANN) model was developed for prediction of mechanical properties of edible film using central composite design experimental data. Examined model of Probabilistic neural network was found to be fit for experimental data with average correlation coefficient (R2) of 0.989. Minimum inhibitory concentration mixture of S. aromaticum and C. cassia was supplemented with optimized edible film mixture and improvement in antioxidant and antibacterial properties of edible films were observed.

Preparation and Properties of Edible Packaging Film Based on Potato Starch

Low price of potato starch as a wide range of sources of edible film substrate, glycerol as a plasticizer, pullulan as a film-forming agent, prepared by solution casting of potato starch-based edible environment-friendly packaging materials. Tests were run on potato starch-based edible films to determine mechanical properties, transparency and color evaluation. It was observed that the increase of the glycerol content in the films increased the macromolecular mobility, the potato starch films became less stiff and more flexible. Meanwhile the transparency and yellow index are both increased, obviously.

Preparation and Properties of Edible Packaging Film Based on Wheat Starch

Low price of wheat starch as a wide range of sources of edible film substrate, glycerol as a plasticizer, pullulan as a film-forming agent, prepared by solution casting of wheat starch-based edible green packaging materials. Tests were run on wheat starch-based edible films to determine mechanical properties, transparency and color evaluation. It was observed that the increase of the glycerol content in the wheat starch films increased the macromolecular mobility, the wheat starch films became less stiff and more flexible. Meanwhile the transparency and yellow index are both increased, obviously.

AKTIVITAS ANTIOKSIDAN KOMPLEKS KITOSAN MONOSAKARIDA (Chitosan Monossacharides Complex)

The purpose of this research was to observe antioxidative activity of chitosan monosaccharides complex. The research was conducted in May until June 2013 at chemistry and microbiology laboratory, study program of agricultural technology. All treatment are chitosan, chitosan glucose complex, chitosan galactose complex and chitosan fructose complex using a invitro testing. The parameters were brown color analysis, analysis antioxidant activity with DPPH and reducing power method . The result showed that all chitosan monosaccharides complex demonstrated better antioxidative than chitosan. It is indicated that Maillard reaction product (MRP) exhibited antioxidant activity. The brown color analysis (0.031-0.224), antioxidant antioxidant analysis with DPPH method of IC50 (92-131 ppm) and reducing power method was 1.059-1.274. Chitosan galactose complex (A2) is the best to antioxidative from all treatments. Chitosan monosaccharides complex could be used as natural preservatives, edible packaging (film and couting) and food additive.

Edible Film Making of Starch Canna Tuber (Canna Edulis Kerr) and Aplication to Packaging Galamai

Canna (Canna edulis Kerr) was a tuber that had a high carbohydrate content so canna had excellent prospects to develop into edible film. The purpose of this study was to make edible film of canna starch, knowing storability galamai was packed with edible film and determine the level of preference panelists through organoleptic tests. In this research, manufacture of edible films with various concentrations of canna starch 2%, 3%, 4% and the use of plasticizer (glycerol) 1%, 2% and 3% with 100 ml of water as a solven and then applied to galamai as a packaging. Of research on edible film get the best that was produced with the use of starch canna tuber 3% with the addition of 1% glycerol, wherein the edible film produced slightly thick and easily opened from the mold. Of organoleptic test showed that galamai packed with edible films of canna tuber starch 3% was the highest scores of the panelists with categories like. From the Friedman test showed that all three variations of the edible film packaging galamai, provide diversity to the test variable organoleptic (color, aroma, texture and flavor). Galamai was packed with edible film could be stored for 1 month.

Jumbo squid (Dosidicus gigas) myofibrillar protein concentrate for edible packaging films and storage stability

Properties and storage stability of two different jumbo squid myofibrillar protein-based films were investigated. Myofibrillar proteins were extracted by isoelectric precipitation after acidic and alkaline solubilization, obtaining the same extraction yield. During extraction the edible fraction, which was discarded during mantle skinning, was recovered, and the fishy flavour produced by nitrogen and other undesirable compounds was removed, although some sarcoplasmic proteins were lost simultaneously. In alkaline-Concentrate (C), myosin unfolding led to water resistant films, less water vapour permeable and more mechanically resistant than acidic–Films (F); whereas acidic-C protein hydrolysis resulted in more transparent and soluble films, with higher protein release (∼80 g/L). During 4 months of storage some structure reorganization occurred, and both films incremented their yellowish tendency, especially the acidic-F, being this attributed to a Maillard reaction with plasticizers. After storage time, water solubility increased in C-films. While acidic-F aggregation led to a protein release reduction and tensile strength improvement, alkali-F became weak and brittle, loosing transparency. C-films offered different filmogenic properties, proving to be promising biodegradable packaging materials.

Design and Characterization of Controlled-Release Edible Packaging Films Prepared with Synergistic Whey-Protein Polysaccharide Complexes

This paper describes an investigation into the properties of a doubly emulsified film incorporated with protein-polysaccharide microcapsules, which serves as a multifunctional food packaging film prepared using common edible materials in place of petroleum--based plastics. The relationships between the microstructural properties and controlled release features of a series of water-in-oil-in-water (W/O/W) microcapsulated edible films prepared in thermodynamically incompatible conditions were analyzed. The hydrophilic riboflavin (V(B2)) nano-droplets (13-50 nm) dispersed in α-tocopherol (V(E)) oil phase were embedded in whey protein-polysaccharide (WPs) microcapsules with a shell thickness of 20-56 nm. These microcapsules were then integrated in 103 μm thick WPs films. Different polysaccharides, including gum arabic (GA), low-methoxyl pectin (LMP), and κ-carrageenan (KCG), exhibited different in vitro synergistic effects on the ability of both films to effect enteric controlled release of both vitamins. GA, which showed a strong emulsifying ability, also showed better control of V(E) than other polysaccharides, and the highly charged KCG showed better control of V(B2) than GA did.

Study on Konjac Glucom Annan-Carrageenan Edible Blend Films

The konjac glucom annan-Carrageenan edible blend films were prepared.The mechanical properties and the optical properties of the edible films were tested. The results showed that the properties of Blend Films is best when the mass ratio of blend films is 3:1, plasticizer glycerin can significantly improve the properties of blend films , this blend films is expected to develop into a new type of edible packaging films.

Edible Packaging Films Based on Fish Myofibrillar Proteins: Formulation and Functional Properties

ABSTRACTBiopackaging materials based on fish myofibrillar proteins have been developed. The effects of protein concentration, pH, temperature and storage time before casting on the apparent viscosity of the film forming solution (FFS) were evaluated using experimental design methodology. The first objective was to determine a feasible experimental range for film‐forming. The pH and protein concentration had strong interactive effects on FFS viscosity. During FFS storage before casting, partial degradation of high molecular weight protein components led to decreased viscosity, allowing thin layer casting. In the experimental range for film‐forming, none of the conditions affected film functional properties. Standard conditions were determined at: pH 3.0, 2.0g protein/100g FFS, 25°C and 6 hr storage. The functional properties of the standard biopackaging were slightly better than those that determined for known protein‐based films, with tensile strength close to those of low density polyethylene films.

Digestibility of Selected Carbohydrate and Lipid Based Polymers

Carbohydrate and lipid based polymers are potential components of edible packaging films and should be evaluated for their nutritional implications. The digestibility was determined for eight polymers (cellulose acetate, polyhydroxy-beta-valerate (PHBV), ethylene vinyl alcohol (EVOH), polyethylene, chitosan, shellac, pullulan, and Novamont which is a starch-polycaprolactone blend) and a cellulose based control diet. Each diet was fed to a group of 20 24-day old, male, Sprague-Dawley descended rats (Charles Rivers Labs, Research Triangle Park, NC) for 28 days. Diets consisted of 3% cellulose, 15% starch, 53.5% sucrose, 11% casein, 53.5% sucrose, 11% casein, 8% oil, 1% vitamin mix, 3.5% mineral mix, and 5% of the polymer or cellulose. Food intake was measured daily, weight gain was recorded bi-weekly, and feces were collected and pooled for each week. Excretion of the polymers was determined by colorimetric analysis of reducing sugars to measure starch, HPLC analysis for pullulan and chitosan, and gravimetric analysis for the others. Statistical analyses were conducted with the Statistical Analysis Package. All rats grew normally with the exception of those fed diets containing chitosan or pullulan (p<0.05). Food efficency ratios, calculated from food intake and weight gain, were statistically similar for all diets except pullulan which was significantly lower (p<0.05). EVOH and polyethylene were completely undigested. PHBV, chitosan, cellulose acetate, cellulose and Novamont had limited digestibility (10–25%). Pullulan and shellac were almost completely digested. The limited digestibility of most of these polymers suggests that they act physiologically as dietary fiber. Potential interactions with other nutrients need to be evaluated.

Comparison of in-vitro proteolysis of casein and gluten as edible films or as untreated proteins

In-vitro trypsin hydrolysis of two protein edible packaging films was studied and compared with that of their raw materials: casein and gluten. Both initial reaction rates and whole progress curves were considered for this comparison. Michaelis parameter values showed only small differences between casein film and untreated protein. The progress curve of the hydrolysis of these samples was described by the semi-empirical Chrastil-Wilson model and no significant differences between the parameters of the correlative equation were obtained for the casein solutions or casein films. The Km value of gluten film was nearly 10 times higher than that of raw gluten. In these samples, a good fit of data of the reaction time course was achieved by a first-order equation. Overall rate constant ( k) values were greater for untreated samples; however, film samples seemed to yield a higher whole broken peptide bond concentration.