Preparation Of Edible Films Research Articles

The Development of Edible Straw from Apple and Durian Peel

Over the past few decades, there has been a surge in the demand for plastic utensils, especially plastic straw which contribute to consumption of toxic chemicals. The use of plastic straws has led to plastic pollution crisis due to their non-biodegradability and lengthy decomposition periods. Currently, various kinds of edible straw have been developed to replace traditional plastic straw to reduce the environmental pollution, however the edible straw usually has weak structural integrity and becomes soggy when immersed in beverages. The purpose of this study is to develop the production of edible straw from fruit peel, such as apple and durian peel skin and investigate the physicochemical characteristics of the edible straw at different temperatures. The manufacturing process of edible straw using fruit peel can be categorized into 3 main steps, including preparation of fruit peel paste using fruit peel and distilled water at weight ratio 1:0.3, preparation of edible film as well as drying and demoulding of edible straw. Then, a series of tests including water absorption test, heat resistance test and swelling ratio test have been conducted to investigate the functionality of the edible straw in different kinds of beverages, including hot and cold liquids at temperature ranges from 5 °C to 65 °C. The observation suggests that durian peel edible straw has higher water absorption capability, heat resistance and swelling ratio when soaked in liquids compared to apple peel edible straw. Both the apple and durian peel edible straw are best for use at beverage temperature within 25 °C. Durian peel edible straw has better performance as it can be used for beverage temperature up until 65 °C while only 45 °C for apple peel edible straw.

Effect of Ginger (Zingiber officinale) Extracts on Mechanical and Antimicrobial Properties of Ganyong Starch Edible Films as Primary Packaging of Crabstick

Research has been conducted on the effect of ginger (Zingiber officinale) extract addition in the combination of an edible film made from Ganyong starch, sorbitol and chitosan. This study aims to analyze whether this formulation can be used as a substitute packaging for crabsticks that have been using conventional plastic packaging. By using a variation of ginger extract concentrations of 0, 3%, 6% and 9% into 3 % Ganyong starch, 4 % sorbitol and 0.3 % chitosan (w/v). Mechanical characteristics were carried out in the form of tensile strength, elongation, young modulus, swelling, moisture content, thickness, and solubility test. Antimicrobial ability and DSC (Differential scanning calorimetry) for the thermal properties of the casted film were also conducted. Data was analyzed using One-way Anova SPSS version 29 with Turkey’s test. The addition of ginger extract to edible films based on Ganyong starch, sorbitol and chitosan can be used as primary packaging for crabsticks. The best formulation was found in the 6 % ginger extract variation with the results of swelling (95 %), moisture content (13 %), elongation (76 %), and antimicrobial properties of Escherichia coli (7.5 mm) and Bacillus cereus (6.9 mm). In addition, the melting temperature (Tm) of 6 % ginger extract concentration was also higher (134 °C), yet was not significantly different from the other variations. Therefore, this formulation has the potential as an alternative primary crabstick packaging. HIGHLIGHTS Preparation of edible film from 3 % Ganyong starch, 4 % sorbitol, 0.3 % chitosan with fixed concentration and 3 different variations of ginger extract concentration (0, 3, 6, and 9 %), respectively. Casting method of edible film as primary packaging of crabsticks Mechanical properties and antimicrobial activity against Bacillus cereus and Escherichia coli, gram-positive and gram-negative bacteria, respectively The 6 % ginger extract variation showed better results with elongation (76 %), moisture content (13 %), swelling (95 %), and antimicrobial properties of coli (7.5 mm) and B. cereus (6.9 mm) GRAPHICAL ABSTRACT

Edible film preparation by anthocyanin extract addition into acetylated cassava starch/sodium carboxymethyl cellulose matrix for oxidation inhibition of pumpkin seeds

In this study, an edible film was fabricated by incorporating anthocyanin extract from black rice (AEBR) into acetylated cassava starch (ACS)/carboxymethyl-cellulose (CMC) to enhance the shelf life of pumpkin seeds. The effects of AEBR on the rheological properties of film-forming solutions, as well as the structural characterization and physicochemical properties of the film, were evaluated. Rheological properties of solutions revealed that AEBR was evenly dispersed into polymer matrix and bound by hydrogen bonds, as confirmed by Fourier transform infrared spectroscopy analysis. The appropriate AEBR addition could be compatible with polymer matrix and formed a compact film structure, improving the mechanical properties, barrier properties, and opacity. However, with further addition of AEBR, the tensile strength and water vapor permeability decreased and the tight structure was destroyed. After being stored separately under thermal and UV light accelerated conditions for 20 days, the peroxide value and acid value of roasted pumpkin seeds coated with the AEBR film showed a significant reduction. Moreover, the storage stability of AEBR was improved through the embedding of ACS/CMC biopolymers. These results indicated that AEBR film could effectively delay pumpkin seeds oxidation and prolong their shelf life as an antioxidant material.

Retracted: Process Development for Edible Film Preparation Using Avocado Seed Starch: Response Surface Modeling and Analysis for Water-Vapor Permeability

Retracted: Process Development for Edible Film Preparation Using Avocado Seed Starch: Response Surface Modeling and Analysis for Water-Vapor Permeability

Extraction of protein from de-oiled ground nut cake for the preparation of edible film for food packing

Extraction of protein from de-oiled ground nut cake for the preparation of edible film for food packing

Chitosan-based edible film incorporated with wampee (Clausena lansium) seed essential oil: Preparation, characterization and biological activities

Chitosan (Ch)-based edible composite films were prepared by incorporating blending wampee seed essential oil (WSEO) into a Ch matrix, using the incorporation ratio as a variable. The physical, mechanical properties, structure morphology and rheological properties were determined using tensile strength (TS), elongation at break (EB), water vapor permeability (WVP) tests together with Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) observations and apparent viscosity and shear rate. In addition, the antimicrobial, antioxidant activities were investigated by the DPPH & ABTS radicals scavenging and inhibition zone assays, respectively. Compared with Ch, the incorporation of WSEO significantly decreased (P < 0.05) the TS, EB, and WVP values, especially when the WSEO ratio reached 1.0 % or higher. Meanwhile, the films exhibited greatly improved visible light barrier performance after WSEO incorporation. Both FTIR spectroscopy and SEM observations reflected the crosslinking between WSEO and Ch. Meanwhile, the composite films demonstrated smaller particle size and weaker rheological viscosities, which enhanced the antimicrobial and antioxidant capabilities when compared with those of Ch. Therefore, this study suggested that WSEO incorporated with Ch is an effective ingredient for the preparation of edible films with enhanced physicochemical and biological properties.

Effect of Birch Sap as Solvent and Source of Bioactive Compounds in Casein and Gelatine Films.

Birch sap consists of a natural water-based solution with valuable compounds such as minerals, sugars, organic acids and phenolic compounds that can be used advantageously in the preparation of edible films. In this study, gelatine- and casein-based films were prepared using birch sap as biopolymer solvent and source of bioactive compounds with the aim of developing new bioactive materials for food packaging. The physical, mechanical, barrier, antioxidant and iron-chelating properties of the obtained films were investigated. Birch sap enhanced the mechanical properties of the films by increasing puncture strength and flexibility, as well as their ultraviolet-visible light barrier properties. In addition, the presence of bioactive compounds endowed the birch sap films with an antioxidant capacity of almost 90% and an iron-chelating capacity of 40-50% with respect to the control films. Finally, to test these films as food packaging material, a photosensitive curcumin solution was packed and exposed to ultraviolet light. Tested films were able to protect curcumin against photodegradation, and the presence of bioactive compounds inside the birch-sap-enriched materials offered an additional 10% photoprotective effect compared to control films. Results showed the potential of birch sap as an environmentally friendly biopolymer solvent and plasticizer that can improve the mechanical and photoprotective properties of the prepared materials.

Chayote Root Starch Modified with Acyl and Acetyl Groups: Synthesis, Characterization, and Preparation of Edible Films

AbstractChemical modification of starch from the chayote root (Sechium edule Jacq) is carried out with lauric acid and acetic anhydride. The modified starch is characterized by Fourier‐transform infrared spectrometry (FTIR), X‐ray diffraction (XRD), and Differential Scanning Calorimetry (DSC) and used to formulate edible films. The developed edible films are characterized based on their physicochemical and mechanical properties. The physicochemical and functional properties of starch are affected by the incorporation of the acyl and acetyl group. Both starches exhibit a significant decrease in solubility. Starch modified by the incorporation of the acyl group (lauroyl) has higher thermal stability than starch modified by the incorporation of the acetyl group. The first shows an increase in emulsifying and foaming capacity, as well as water‐ and oil‐retention capacity, while the second exhibits adequate edible film‐forming properties. The edible films develop with modified starch with acetyl group has a homogeneous surface and exhibit a higher percentage of elongation at break when they are stored at a water activity of 0.561. In accordance with the above, it is concluded that the chayote root starch modified has physicochemical and functional properties that indicate their potential utility in the food industry.

Karakteristik Edible Film Aktif Berbasis Kitosan dengan Penambahan Ekstrak Daun Jati

Teak tree (Tectona grandis) is a tropical tree whose wood is often used in the furniture industry, while the leaves are still underutilized. Teak leaves possess active compounds with potential to be further explored. On the other hand, currently biodegradable-based packaging is being developed to address environmental problems. For this reason, research was carried out on active edible film made from chitosan with addition of active ingredients from teak leaf extract. This study investigated the physical characteristics (color, tensile strength, elongation, solubility, cell microstructure, water vapor transmission rate) and chemical characteristics (moisture content, functional groups, antioxidant and antimicrobial activity) of active edible film made from chitosan with addition of teak leaf extract. The research consisted of three stages. The first stage included the extraction of teak leaf using ethanol and evaluation of its antioxidant and antimicrobial activity. The second stage comprised edible film preparation from chitosan at 1 and 1.5% concentrations, and teak leaf extract addition at 0, 0.1, 0.2% concentrations. The third stage was the characterization of active edible film for physical and chemical properties. The results showed that teak leaf extract had antioxidant activity as evaluated by DPPH method with IC50 value of 46.78 ppm. The teak leave extract also showed antibacterial activity on Staphylococcus aureus. The optimum condition for the production of active edible film was use of 1% chitosan and 0.2% teak leaf extract. The active edible film produced had antioxidant activity of 8.53% RSA, 30.16%, moisture content, 38.28% solubility,1.52 MPa tensile strength, 9.54% elongation, water vapor transmission rate of 3672.32 g/m2, but the film did not show inhibitory effects on S. aureus.

Mechanical Properties of Protein-Based Food Packaging Materials

The quality and safety of food products greatly depend on the physiochemical properties of the food packaging material. There is an increasing trend in the utilization of protein-based biopolymers for the preparation of edible films and coating due to their film-forming properties. Various studies have reported the preparation of protein-based edible films with desirable mechanical and barrier properties. The mechanical attributes of the protein-based food packaging materials can be enhanced by incorporating various components in the film composition such as plasticizers, surfactants, crosslinkers, and various bioactive compounds, including antimicrobial and antioxidant compounds. This review article summarizes the recent updates and perspective on the mechanical attributes such as Tensile Strength (TS), Elongation at Break (EAB), and Young's Modulus (YM) of edible films based on different proteins from plants and animal sources. Moreover, the effects of composite materials such as other biopolymers, bioactive compounds, essential oils, and plasticizers on the mechanical properties of protein-based edible films are also discussed.

Optimization of Polyvinyl Alcohol (PVA) and Xanthan Gum Edible Film (Crocus sativus L.) as Antibacterial against Staphylococcus aureus

Staphylococcus aureus is a normal bacteria flora in the oral cavity and often causes infections. Saffron (Crocus sativus L.) contains flavonoids that can inhibit the growth of Staphylococcus aureus. Saffron extract is formulated into edible film preparations because it can control drug release and maintain active substances, especially antibacterial ones. This study aims to determine the effect of comparing PVA and xanthan gum concentrations on edible film preparation physical characteristics and antibacterial activity. Also, to find out the optimal formula. This study uses the Simplex Lattice Design method and Design Expert to determine the concentration ratio. The optimization parameters of the preparation included pH, soluble time, water absorption, and antibacterial activity test using the well diffusion method. The ANOVA results showed that adding PVA concentration accelerated the dissolution time and increased the antibacterial inhibition. The addition of xanthan gum concentration increased the pH value and water absorption. The test results obtained pH 5.52, dissolution time 22.25 seconds, water absorption capacity is 43.95%, and antibacterial inhibition is 0.53 cm. The optimal formula was received at the concentration of PVA at 5.59% and xanthan gum at 0.41%. T-test shows that the equation of each optimal parameter is valid.

Atmospheric Pressure Cold Plasma Modification of Basil Seed Gum for Fabrication of Edible Film Incorporated with Nanophytosomes of Vitamin D3 and Tannic Acid

The purpose of this work was to first investigate the impact of cold plasma (CP) treatment, performed at various times (0-30 min), on the characteristics of basil seed gum (BSG), as well as the fabrication of functional edible films with the modified BSG. FT-IR spectra of CP-treated BSG revealed change at 1596 and 1718 cm-1, indicating the formation of carbonyl groups. Both untreated and CP-modified BSG dispersions showed shear-thinning behavior with a higher apparent viscosity for the CP-modified dispersions at studied temperatures. Untreated BSG dispersion and the one treated by CP for 10 min revealed time-independent behavior, while those treated for 20 and 30 min showed a rheopectic behavior. CP-modified BSG dispersion had higher G', G″, and complex viscosity than untreated BSG. Higher contact angle for the CP-modified BSG suggested enhanced hydrophobic nature, while the surface tension was lower compared to the untreated BSG. SEM micrographs revealed an increase in the surface roughness of treated samples. Moreover, modified BSG was successfully used for the preparation of edible film incorporating tannic acid and vitamin D3-loaded nanophytosomes with high stability during storage compared to the free form addition. The stability of encapsulated forms of vitamin D3 and tannic acid was 39.77% and 38.91%, more than that of free forms, respectively. In conclusion, CP is an appropriate technique for modifying the properties of BSG and fabrication of functional edible films.

Chemical modification of edible sodium caseinate: A new grafting method of oleic acid. Characterization and thermal properties of the conjugate

Sodium caseinate is a well-known amphiphilic protein derived from natural products currently used for the preparation of edible films. To improve some properties, especially to decrease the hydrophilicity and water solubility of the caseinate, the covalent grafting of a hydrophobic edible fatty acid, namely oleic acid, onto caseinate, appears to be a solution. We describe a new synthesis method for the chemical modification of sodium caseinate involving the synthesis of an acid chloride derivative from oleic acid and a phase transfer catalysis reaction in a biphasic medium. Under these conditions, free amine and alcohol groups of the caseinate are likely to be grafted with a fairly high (>50 %) substitution degree. The caseinate derivative is finely characterized, in particular by DOSY NMR, to assess the formation of a casein/oleic acid grafted compound as well as the absence of residual oleic acid.

Tensile properties of edible films from various types of starch with the addition of glycerol as plasticizer: a review

The tensile properties of edible films are very important from their application as packaging for food products. Edible films are made from natural materials so that they are safe for the environment and can be consumed directly with packaged products. Starch used in the preparation of edible films can come from different sources to produce films with different characteristics. It is known that starch-based edible films have several weaknesses, such as being brittle, which causes the film to easily crack. Efforts should be made to improve the mechanical properties, elasticity, and hydrophobicity of edible films by mixing them with other additives such as glycerol as a plasticizer. The use of different starch sources and glycerol concentrations will affect the properties and characteristics of the edible film formed. Different starch sources significantly affect the properties of the thickness and strength of the film. Meanwhile, the addition of glycerol affects the tensile strength and flexibility of the film. Therefore, this review aims to examine the effect of different types of starch with the addition of glycerol on the tensile properties of the resulting film. Studies from various literature were carried out and several research results were compared and analysed regarding the tensile properties of edible films.

Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications.

Pectin is a heterogeneous hydrocolloid present in the primary cell wall and middle lamella in all dicotyledonous plants, more commonly in the outer fruit coat or peel as compared to the inner matrix. Presently, citrus fruits and apple fruits are the main sources for commercial extraction of pectin, but ongoing research on pectin extraction from alternate fruit sources and fruit wastes from processing industries will be of great help in waste product reduction and enhancing the production of pectin. Pectin shows multifunctional applications including in the food industry, the health and pharmaceutical sector, and in packaging regimes. Pectin is commonly utilized in the food industry as an additive in foods such as jams, jellies, low calorie foods, stabilizing acidified milk products, thickener and emulsifier. Pectin is widely used in the pharmaceutical industry for the preparation of medicines that reduce blood cholesterol level and cure gastrointestinal disorders, as well as in cancer treatment. Pectin also finds use in numerous other industries, such as in the preparation of edible films and coatings, paper substitutes and foams. Due to these varied uses of pectin in different applications, there is a great necessity to explore other non-conventional sources or modify existing sources to obtain pectin with desired quality attributes to some extent by rational modifications of pectin with chemical and enzymatic treatments.

KARAKTERISTIK FISIKOKIMIA EDIBLE FILM BERBASIS PEKTIN KULIT JERUK BABY JAVA (Citrus sinensis) DAN PATI JAGUNG DENGAN PLASTICIZER GLISEROL

Baby Java orange is one sweet orange variant with a high pectin content on its skin. Pectin and starch are examples of the main ingredients in making edible films. Besides its economical price, corn starch is also commonly used in preparing edible films as the biopolymer material that can produce a matrix used for the edible film preparation process. The addition of glycerol plasticizers can improve the structure of the film. This study aimed to determine the effect of pectin concentration of Baby Java orange peel and glycerol on the physicochemical characteristics of the resulting edible film and determine the formulation with the highest value in the manufacture of the edible film according to the Japanese Industrial Standard (JIS). This study used a Completely Randomized Design (CRD) with two factors. The first factor is Baby Java skin pectin concentration (15%, 25%, and 35% %b b/b starch), while the second factor is glycerol concentration (10%, 20%, and 30% v/v). The edible films were then analyzed for their moisture content, thickness, solubility, color, tensile strength, and water vapor permeability. The results show that the concentration of pectin and glycerol with the addition of corn starch significantly affects the parameters of moisture content, solubility, thickness, tensile strength, color, and water vapor permeability tests. The optimum formulation in the preparation of edible films according to JIS was the formulation with the addition of 15% pectin and 20% glycerol, which resulted in 6.24% of moisture content, 76.57% solubility, 0.25 mm thickness, 0.50 MPa tensile strength, 54.98 lightness, 3.66 blueness, -1.48 appearances and 1.42 g.mm/m2.h.kPa water vapor permeability

Preparation of Edible Film from A Mixture of Carrot Extract (Daucus carota L.) with Tapioca Flour, Wheat Flour, and Glycerine

The preparation of edible film from carrot extracts (Daucus Carota, L) with the addition of tapioca flour, wheat flour, and glycerin was carried out. The edible film was prepared by mixing carrot extract, tapioca flour, and wheat flour, and then heated and added with glycerin and stirred up. The homogeneous solution was put into an acrylic plate to form an edible film and dried in an oven at 40oC for ± 2 days. The edible film formed was characterized and analyzed its nutrition content. The tensile strength and elasticity of edible film with a ratio of 5 g tapioca flour and 5 g wheat flour were 0.1028 KgF/mm2 and 39.83% respectively. The thickness of edible film with a ratio of 2.5 g of tapioca flour and 7.5 g of wheat flour 7.5 g was 0.26 mm. The better nutrition content was found on edible film with a ratio of 5 g tapioca flour and 5 g wheat flour which has 13.94% moisture content, 2.67% ash content, 4.93% protein content, and 2.90% fat, 75.56% carbohydrate content, and 410.34 ppm carotene content. Organoleptic test edible film of color, taste, texture, and aroma gave an average score of 3 (like), because of the shiny color, crunchy taste, smooth texture, and interesting edible film. Based on the test indicated that people accepted the edible film produced.

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 of Edible Films with Lactobacillus plantarum and Lactobionic Acid Produced by Sweet Whey Fermentation.

Cheese whey, one of the most abundant by-products of the dairy industry, causes economic losses and pollution problems. In this study, deproteinised sweet whey was fermented by Pseudomonas taetrolens LMG 2336 to produce a prebiotic compound (lactobionic acid, LBA). Endotoxins produced by these microorganisms were successfully removed using microfiltration techniques, allowing the fermented whey permeate to be used in the food industry. The fermented whey permeate was used to develop prebiotic edible films by adding two different concentrations of gelatine (0.45 and 0.9 g gelatine g−1 LBA; LBA45 and LBA90). Furthermore, Lactobacillus plantarum CECT 9567 was added as a probiotic microorganism (LP45 and LP90), creating films containing both a prebiotic and a probiotic. The mechanical properties, water solubility, light transmittance, colour, and microstructure of the films were fully characterised. Additionally, the LBA and probiotic concentration in LP45 and LP90 were monitored under storage conditions. The strength and water solubility of the films were affected by the presence of LBA, and though all these films were homogeneous, they were slightly opaque. In LP45 and LP90, the presence of LBA as a prebiotic improved the viability of L. plantarum during cold storage, compared to the control. Therefore, these films could be used in the food industry to coat different foodstuffs to obtain functional products.

Formulation of Edible Film Ethanol Extract of Kaffir Lime (Citrus hystrix) Leaves Using Corn Starter and Cassava Starter Variations

Introduction: Kaffir lime leaves are plants that have antibacterial activity against Streptococcus mutans. Streptococcus mutans bacteria are bacteria located in the oral cavity and can cause dental caries disease. Objective: This research will develop edible film preparation of the extract of kaffir lime leaves ethanol using cassava starch and corn starch as gelling material. Methods: Edible film of kaffir lime leaf extracts is then evaluated for physical properties that include fragility, shrinkage drying, pH and thickness. The data obtained were analyzed by qualitative and quantitative analysis. Result: Kaffir lime leaf extract with 25% extract concentration showed that its physical properties qualified physical properties in accordance with comparative products, but for pH test only formula with the use of cassava starch as a hydrocolloid binder that meets the pH of mouth. Conclusion: Panelists prefer an edible film with cassava starch composition as a hydrocolloid former.