Mechanical Properties Of Edible Films Research Articles

Modification of Cassava Peel Starch, Substituting Chitosan and Seaweed: Production of High Quality Edible Film

Biodegradable packaging materials from biomass have been proven to be effective and efficient in improving the quality of materials food because it has the advantages of long shelf life, biodegradable, safe for health and cheap easy to use. The aim of the research is to determine the best formulation and water vapor rate properties as well as the mechanical properties of edible film based on cassava peel starch with the addition of palm oil and chitosan. The method used to determine the best formulation of edible film by making cassava peel starch, mixing raw materials and printing edibles film. Next, the water vapor rate and mechanical properties tests were carried out which included tensile strength tests, elongation tests and biodegradation tests. Results What was obtained from this research was the optimum concentration, namely 5 gr of cassava starch, 2 ml glycerol, 2 grams chitosan and 1 ml Palm oil with edible film characteristics was obtained respectively for the water vapor transmission rate test of 15.37 gr/hour.m2, tensile strength test of 0.66 MPa, elongation test of 4.05%, thickness test of 0.17 mm, and biodegrability test for 2 Sunday.

Gıda Sistemlerinde Yenilebilir Filmler ve Kaplamalar

Reducing the negative effects of synthetic packaging on the environment and increasing consumer demands for the natural preservation of food has pioneered the search for alternative methods in this field. Edible films and coatings, one of the innovations in packaging technology, are used to extend the shelf life of foods and improve their quality by acting as a barrier against moisture, gas, oil, and flavor transmission. Different biopolymers such as protein, polysaccharides, and lipids are used in the production of edible films and coatings that are applied to the surface of foods as a thin layer or can be used as packaging material. In addition to these biopolymers, plasticizers, emulsifiers, antioxidants and antimicrobials can be used to improve the mechanical and functional properties of edible films and coatings. The method used to make the films, the type of coating material used, the type and concentration of plasticizer used, the drying process used during the film preparation stage, and environmental factors (temperature, relative humidity, pressure) all have an impact on the physical and mechanical properties of edible films or coatings. In this review article, the film materials used for edible films and coatings, film preparation methods, environmental and structural factors affecting the structure of the films were compiled together, and the effects of these factors on the quality properties of the films were evaluated. At the same time, the usage areas of edible films in food were also evaluated.

Improving the Characteristics of Edible Film Using Modified Cassava Starch Over Ethanol Precipitation

Cassava starch has been widely explored as film forming material, however its hydrophilicity restricts its application. Hydrophobic material such as modified starch can be used in the film elaboration to improve its quality. This study aims to examine the effect of modified cassava starch concentration on the physical, barrier, and mechanical properties of edible films. A completely randomized design was used with 5 concentrations of modified starch at 0%, 5%, 10%, 15%, and 20% and 4 repetitions to obtain a total of 20 experimental combinations. The ANOVA showed that the modified starch concentration affected the compressive strength, thickness, transparency, and solubility of the edible film, but has no effect on its water vapor transmission rate (WVTR). Usage of 20% modified starch gave the product with the best characteristics at 0.22 mm thickness, 89.45 N/m2 strength, 6.484%/mm transparency, 52.19% solubility, and 21.00 g/m2.hour WVTR.

Physicochemical and mechanical properties of edible films based on WPI and a novel hydrocolloid: Persian gum

Abstract In this study, the effect of Persian gum (PG) as a novel gum to be used in edible films was examined. Sorbitol-plasticized whey protein isolate (WPI) films with incorporation of PG in different ratios (100:0, 80:20, 60:40, 50:50, 40:60 and 20:80 WPI: PG) were prepared. The effects of PG concentration on the physicochemical properties; water vapour permeability (WVP), moisture sorption isotherms and mechanical properties; tensile strength (σmax) and elongation at break (%EB) were observed. Incorporation of PG in the film matrix significantly increased WVP (p<0.05) when added in ratios 60:40, 50:50, 40:60 and further increased in the ratio of 20:80 (WPI: PG). The moisture uptake of the films was not greatly influenced by the increment of PG. Addition of PG in the lowest concentration of 80:20 (WPI: PG) highly decreased the tensile strength of the films; however further addition of PG did not cause any great decrement. A significantly higher elongation was observed especially when PG was present in ratios 40:60 and 20:80 (WPI: PG). Overall, incorporation of PG in sorbitol-plasticized WPI films affected positively the elongation characteristics. However, improvement is needed for WVP to retain more stable values. This study suggests further examination of the soluble and insoluble fractions of PG using different polymers and plasticizers. A study on the antimicrobial properties of PG in edible films could also be examined since PG is traditionally used as a remedy.

PEMANFAATAN LIMBAH TONGKOL JAGUNG MELALUI PENAMBAHAN EKSTRAK DAUN KERSEN (Muntingia Calabura) DALAM PEMBUATAN EDIBLE FILM

Food is a product that is synonymous with packaging techniques to protect the quality of the food. The packaging technique used edible film. This study aims to make a food protective coating from corn cobs and cherry leaf extract. The research method used the preparation of edible film, functional group analysis with FTIR instrument, mechanical properties analysis, pH testing and antibacterial properties analysis. The results showed that the edible film contains flavonoid compounds with antibacterial activity. The results of the analysis of the identification of functional groups on edible films are the presence of typical absorption of hydroxide groups, C-H groups, carbonyl groups and glycosidic bonds. Analysis of the mechanical properties of edible film for the thickness level is 0.224 mm and the tensile strength is 3.855 N/cm2. Meanwhile, based on pH testing, edible films were at a neutral pH during a 10-day storage period.

Preparation and characterization of the protein edible film extracted from the migratory locust (Locusta migratoria)

In recent years, there has been more research on the use of edible insects in food additives and nutrition due to their high protein content. However, such an abundant natural protein source has not been explored for its potential use as edible film for green packaging. In this study, the locust (Locusta migratoria) was first used as a new source of protein to develop edible film by solvent casting. The parameters of protein (6–8 %), glycerol (35–45 %) content and pH (9−11) were set to evaluate the physicochemical properties of films. The FTIR and XRD results showed that there was good compatibility between protein and glycerol due to the hydrogen bonding interactions. The positive correlation between protein concentration and glass transition temperature was confirmed by DSC. All the samples had hydrophilic surface and the protein and glycerol content could both increase the WVP of films. Response surface methodology (RSM) was used to determine the best mechanical properties of the film. The results showed that barrier and mechanical properties of edible films from the locust were comparable with unmodified cereal protein, indicating the potential application value in food packaging. It also means that edible insect proteins, an untapped resource of proteins, can be harnessed to develop green biomaterials.

The effect of konjac glucomannan and Aloe vera gel concentration on physical and mechanical properties of edible film

Glucomannan from konjac can be used as an ingredient for edible films. However, the use of glucomannan as an edible film has a high water vapour transmission rate and water solubility. Aloe vera is known to have the ability to reduce water vapour transmission and solubility, thus, it is suitable to improve these properties of glucomannan edible film. The purpose of this study was to determine the effect, interaction, and best treatment between three levels of glucomannan flour concentration (1%, 1.3%, 1.6%) and the addition of Aloe vera gel (0%, 5%, 10%) on the physical (thickness, water-solubility, optical transparency) as well as mechanical characteristics (tensile strength, elongation at break, water vapour transmission rate) of the edible film using randomized block factorial experimental design. The results showed that there were interactions between the concentration of glucomannan flour and the addition of Aloe vera gel on the elongation of the film. Glucomannan flour addition had a significant effect on thickness, solubility, tensile strength, and elongation of edible films. The addition of Aloe vera gel significantly affected the elongation of the edible film. The best treatment in this study was the treatment with 1.6% glucomannan flour and 10% Aloe vera gel which obtained a thickness value of 0.105 mm; tensile strength 0.854 MPa; elongation 9.53%; water solubility 54.72%; transparency 2.925 A.mm-1 ; and WVTR value 3.889 g.m-2 .day-1 .

Mechanical properties of edible film based bacterial cellulose from sago liquid waste using starch as stabilizer

Edible film is a thin layer made of edible material as a packaging for food products. In the edible film production, required additional material that serves as stabilizer and plasticizer. This research aimed to determine the mechanical properties of the edible film-based bacterial cellulose from sago liquid waste using some types of starch as a stabilizer. The starches used as stabilizers in making edible films were corn, cassava, and sago starch. Mechanical properties were measured include tensile strength, elongation at break, elasticity (Young’s modulus), and water holding capacity (WHC). The results showed that the thickness of corn, sago, and cassava starch was 0.08 mm, 0.09 mm, and 0.11 mm, respectively. The mechanical properties of the edible film with corn, sago, and cassava starch as stabilizers namely a tensile strength (MPa) were 10.90; 15.90 and 61.92 respectively, elongation at break (%) were 8, 20, and 87, young’s modulus (MPa) were 13.48, 7.84 and 6.98, respectively and water holding capacity (g/g) were 34.26; 18.18 and 16.40 respectively. Therefore, the utilization of starch as a stabilizer in edible film can improve its mechanical properties.

Synthesis and Characterization of Nata de Coco Based Edible film with the Addition of Cinnamon Oil

The edible film is an alternative packaging with renewable and safe materials. The edible film used is methylcellulose from nata de coco with polyvinyl alcohol (PVA) plasticizers and cinnamon oil additives. This research aimed to determine the effect of PVA on the mechanical properties of edible film and the effect of adding cinnamon oil on the character of edible film. PVA added were 5%, 10%, 15%, 20%, 25% and cinnamon oil added were 2%, 4%, 6%, 8%, 10%. The mechanical properties of the edible film were observed by tensile strength tester, whereas water vapor absorption by gravimetric method. The result showed the optimum mechanical properties of the edible film was addition PVA 15% which was 1.565 MPa. The more cinnamon oil was added, the mechanical properties of edible film tend to decrease, however, the water vapor absorption tends to increase. The addition of cinnamon oil also showed antimicrobial activity that the fungus did not grow on the edible film.

Transparency and thickness of jackfruit and durian seed starch edible film

Edible films are plastics that can be degraded by microorganismnisms and are made from renewable materials. The purpose of this study was to determine the characteristics of jackfruit and durian seed starches, improve the physical and mechanical properties of edible film from starch to characteristics physical properties edible film. The concentration of jackfruit and durian seed starches are 3%, 4%, and 5% with an addition of glycerol as a plasticizer. The durian seed starch edible films were 0.032–0.041 mm thinner than the edible film from jackfruit seed starch (0.035–0.043 mm) and the thickness increased as the starch concentration in the film making solution increased. At the same concentration level, jjackfruit seed starch resulted in a thicker film compared to film from the durian seed starch. Transparency of film was detected using UV-VIS and showed that the transparency of film decreased when the concentration of starch increased. Durian seed starch edible film showed that jackfruit seed starch edible film has a higher transmittance value compared to durian seed starch film. All films show a very low transmittance (below 23% at 550 nm); this opaque film can be applied for uses in food packaging for which transparency is not required.

Mechanical properties of edible film from Tanduk Banana (Musa corniculata Rumph) peels for food packaging

The widespread use of plastic has adverse environmental impacts. Therefore, it is necessary to find environmentally friendly packaging material alternatives, derived from biopolymers. This study aimed to make biodegradable films from Tanduk Banana (Musa corniculata Rumph) peels and determine the characteristics of these films. The methods used were extraction of pectin from Tanduk banana peel, making of edible film and characterization of mechanical properties of edible film. The raw materials used were variation of tapioca flour (0g; 0.6g; 1.2g and 1.8g), CMC 3%, Glycerol 0.5 ml, and 6g of banana peel pectin. Various tests were carried out to determine mechanical properties of edible film, include tensile strength, elongation, modulus Young, and thickness. Test results show the optimum value of edible film thickness is 1.025 mm and obtained at the composition of 2.4g of tapioca flour. The optimum value of tensile strength is 8.22 MPa, the elongation percentage is 40.4% and obtained at the composition of 1.2g tapioca flour. The optimum value of modulus young is 0.20347 MPa and obtained at the composition of 1.2g tapioca flour.

Physical and mechanical properties of edible films made from non-exportable Ecuadorian bananas

This study set out to determine the physical and mechanical properties of edible films made from native starch extracted from non-exportable Ecuadorian bananas (Musa sapientum L.). The following treatments were applied: 0.5% starch - 0.25% glucose (T1), 0.5% starch - 0.5% glucose (T2), 1% starch - 0.25% glucose (T3), and 1% starch - 0.5% glucose (T4). Variables such as physicochemical properties, amylose content, maximum gelation temperature, and the morphology of native starch granules were assessed. Variables in the film, such as thickness, opacity, film solubility, and tensile strength, were also measured. The fruit used in this study was composed of 88.55% starch (dry basis, 15.35% amylose). The starch granules had a dominant ovoid morphology with an average diameter of 25 - 30 μm. The peak gelatinization temperature was 73.80 °C. The maximum value for viscosity was 3,836 cP at 86.8 °C. Films that presented good malleability, thickness, transparency, tensile strength, and low solubility were obtained from T4, which turned out to be the best treatment.

Improving the oxidative stability of sunflower seed kernels by edible biopolymeric coatings loaded with rosemary extract

An optimized combination of whey protein concentrate (WPC), glycerol and carboxymethyl cellulose (CMC) was determined by evaluating the mechanical properties of edible films and coating percentage on sunflower seed kernels (SUKs). The optimal coating solutions with/without rosemary extract (RAE) were used to improve oxidative stability of SUKs. Moreover, the efficiency of the coated SUKs was assessed in a sesame-based product, as a food system. The optimized composite coating (CMC 0.6% and WPC 8% by total solution weight, and glycerol 51% by WPC weight) provided the better color features for SUKs stored at elevated temperature compared to WPC coatings (10 and 11%, w/w) with a Maillard-induced red color, and it was more effective than CMC (4%, w/w) coating to improve the oxidative stability of the nuts. The RAE had a positive effect on the color characteristics of the composite and CMC coatings; however, it enhanced the oxidation of SUKs, which could be due to disruption of coating polymer network, and thus increasing the oxygen diffusion into the product. The food system containing the coated nuts exhibited a lower oxidation extent in comparison to the control formulation prepared by uncoated ones. Therefore, using an optimal composite coating, reddening of WPC at high temperatures and less oxidation protection efficiency of CMC were resolved as the kernels with desirable color and oxidative stability properties were produced, applicable in the formulation of products needing thermal processing.

Comparison of physicochemical and mechanical properties of edible films made from navy bean and corn starches

Recently, there has been a great interest in developing new applications of edible dry beans (Phaseolus vulgaris L.). The utilization of starch, comprising the major component of dry bean seeds, for the preparation of edible films has just emerged. In the present study, we chose navy bean as a model dry bean source, isolated its starch component, prepared edible films with different formulations (35 and 40 g L-1 ), and compared these with the films made using isolated and commercial corn starches. Sunflower oil at 10 g L-1 was dispersed into film-forming solution to design composite films. The water vapor barrier property, mechanical properties and microstructure of starch films from navy bean and corn were studied to evaluate their potential for use in food packaging. All of the films had smooth and uniform surface and were transparent. Navy bean starch film showed physicochemical and mechanical properties comparable to corn starch films, and the addition of sunflower oil could further improve the water vapor barrier and mechanical properties of films. The findings obtained in the present study demonstrate the potential of using navy bean starch to prepare edible films. © 2020 Society of Chemical Industry.

Structural and mechanical properties of edible films from composite mixtures of starch, dextrin and different types of chemically modified starch

Recent regulations restricting the use of one-use-plastics open the possibility to develop starch-based edible packaging material. The objective of this work was to determine the effect of three different modified starches on starch and dextrin composite edible films by a mixture design approach on edible films’ mechanical properties. The amylose content of chemically modified starches influenced their swelling capacities, where higher amylose content was inversely related to water-power uptake and directly related to film thickness. CMS3 Nifrastarch-TS edible films, with higher amylose content, presented higher puncture force and tensile strength, but lower puncture deformation and elongation, related to a less smooth surface, according to atomic force micrographs. The use of CMS1 Gelamil-100, with lower amylose content, decreased stiffness but increased films’ stretching, presenting higher surface smoothness film topography. The use of commercial chemical modified starches in combination with starch and dextrin will allow to control of edible film thickness and hence, mechanical properties, depending on food covering necessities.

Development and evaluation of edible films based on cassava starch, whey protein, and bees wax

Films and edible coatings based on biopolymers have been developed as a packaging, which can be obtained from biodegradable materials and have properties similar to common plastics. These edible materials have many applications in the food industry, preventing mass transfer between the product and the surrounding environment. The objective of this study was to develop and evaluate the physicochemical and mechanical properties of edible films based on cassava starch (CS), whey protein (WP), and beeswax (BW). Response surface methodology has been used and the experiments were carried out based on face-centred composite design. On the other hand, three CS-based controls were formulated to evaluate the effect of the inclusion of WP and BW. The optimization of multiple responses established the optimal formulation: CS (3.17 %), WP (1.30 %), BW (0.50 %), presenting the following response variables: tensile stress (1.92 MPa), elongation (40.4 %), Young's modulus (42.1 MPa), water vapor permeability 1.79 × 10−11 (g mm/s cm2 Pa), swelling capacity (300.3 %), thickness (0.128 mm), moisture content (6.74 %), and colour: lightness (89.9), chromaticity a∗ (-1.8), chromaticity b∗ (7.7), saturation (9.9), tone (101.1°), and yellowness index (17.7). The selection and evaluation of this optimal formulation are essential because it is the material that shows the best possible mechanical and physicochemical properties using the studied components. The results, especially its good mechanical properties and low permeability to water vapour, would allow its application as a coating for fruits, vegetables, among others, effectively delaying its weight loss due to dehydration.

Preparation and investigation of Withania Somnifera extracts on physicochemical, antimicrobial, and mechanical properties of edible films based on sago starch

Preparation and investigation of Withania Somnifera extracts on physicochemical, antimicrobial, and mechanical properties of edible films based on sago starch

Acetylated sago starch-based antimicrobial edible film

Sago starch has potential to be used as the material of edible film packaging. However, the use of native starch has a limitation due to the hydrophilic character. Modified sago starch with acetylation can improve the characteristics of native starch. Most of the food contamination can be found in the surface area of the product. Antimicrobial compounds such as chitosan or garlic extract can be added to the edible film so it can protect the product from contamination. The experiments investigated the effect of acetate sago starch (3, 4, 5%) on the physical and mechanical properties of edible film. From the best formulation of edible film-making, the antimicrobial compounds were added. There were two antimicrobial compounds, garlic extract and chitosan; and three levels of chitosan concentration (0; 15; and 30%) and garlic extract (0; 0.2; and 0.4%). Each antimicrobial activity was carried out by in vitro assay using the disk diffusion method (diameter 5 mm). The best edible film resulted from 4% starch acetate with high tensile strength (1.635 MPa) and elongation (49.101%) values. The edible film with the addition of 0.4% garlic extract has the highest inhibitory activity against Escherichia coli (21.40 mm) and against Salmonella typhi (28.20 mm).

Process design of acetylated sago starch-based edible film

Starch has potential as a material of edible film packaging. However, the use of native starch has a limitation due to the hydrophilic character. Native starch produces brittle edible film and low physical, mechanical properties. This research modified the sago starch with acetylation to produce more hydrophobic starch and improve the film characteristics. The experiments investigated the effect of sago acetylated starch (3%, 4%, and 5%) on the physical and mechanical properties of edible film. The acetylated starch films showed improved physical-mechanical properties compared to the edible film made from native starch. Edible film made by 4% acetylated starch presented lower thickness (0.14 mm), moisture content (7.43%), solubility (26.891 %) and water vapor transmission rate (0.87 g/hour.mm2). This edible film also had higher transparency and tensile strength (87.84%, 1.99 MPa). Characteristics of the edible film were improved and affected by the acetylated starch that used.

Physiochemical and antibacterial analysis of gelatin–chitosan edible film with the addition of nitrite and garlic essential oil by response surface methodology

The mechanical properties of edible films upon variation of gelatin (G) and chitosan (C) concentration (G%/C%) were compared using constrained mixture and response surface methodology (RSM) and their antibacterial activities against P. aeruginosa, B. cereus, and L. monocytogenes by the addition of sodium nitrite and garlic essential oil (GEO) were analyzed. Both methods show that increasing chitosan concentration will gradually enhance edible film tensile strength but decrease their elongation at break. Optimization to find the gelatin–chitosan edible film with the maximum elasticity was performed by minimizing the Young’s modulus which yields a value of 0.41 MPa corresponding to a G60/C40 gelatin–chitosan concentration using constrained mixture and 0.31 MPa corresponding to a G76/C24 gelatin–chitosan concentration using the RSM method. Antibacterial analysis of the edible film showed that the addition of sodium nitrite and GEO in gelatin–chitosan edible film enhances their antibacterial activity significantly and increasing the GEO concentration also improve the antibacterial activity of the film. Practical applications The outcome of our work has practical applications in the field of biodegradable edible film, for example, for environmentally friendly meat coatings due to its optimum elasticity property. In addition, our gelatin–chitosan film with garlic essential oil also exhibits significant antibacterial properties which can compete with commercial film that uses nitrite addition and therefore prolong the shelf life of the food without the risk of carcinogenic effects. From the potential point of view, our work should stimulate more research toward the development and optimization of biodegradable edible films with noncarcinogenic antibacterial properties.