Production Of Edible Films Research Articles

Sustainable edible films based on seaweed mucilage enriched with pomegranate peel extract

The objective of this study was to develop sustainable edible films based on seaweed mucilage (Chondrus crispus) containing pomegranate peel extract (PPE). For this purpose, films containing different concentrations of PPE (%0, 0.25, 0.50, and 1; w/v) were evaluated for their thickness, mechanical properties, color, opacity, antioxidant capacity, and total phenolic content (TPC). The incorporation of PPE significantly affected the values of elongation at break, color, antioxidant capacity, and TPC (p<0.05). However, the effect of PPE incorporation on the thickness, tensile strength, and opacity of the films was not significant (p>0.05). The addition of PPE significantly (p<0.05) increased the elasticity of the films, with the highest elongation at break observed in the film containing 0.5% PPE (126.90%). The DPPH scavenging activity of the films containing PPE ranged from 0.13 to 0.23 mmol TEAC/g, and the TPC values ranged from 8.39 to 29.95 mg GAE/g film. The antioxidant capacity and TPC values of the films increased significantly (p<0.05) with higher concentrations of PPE. The addition of PPE resulted in a decrease in film brightness, but an increase in redness and yellowness. In conclusion, the developed films offer a promising alternative for sustainable edible film production.

The Development of Novel Edible Films from Single-Cell Protein Produced by the Biotechnological Valorization of Cheese Whey

The production of value-added products from microorganisms, such as single-cell protein (SCP), through the valorization of agricultural byproducts enhances circular economy while offering alternative solutions for waste treatment. In this study, SCP was obtained through the biotechnological treatment and valorization of cheese whey, the main byproduct of the dairy industry, for the development of novel edible films. To the best of the authors’ knowledge, this is the first report examining SCP as a biopolymer for edible film production. Specifically, Kluyveromyces marxianus, which has gained QPS and GRAS status, strain EXF-5288 cultivated in deproteinized cheese whey (DCW) lactose (10.0 g/L) in a 3 L fed-batch bioreactor, resulting in a SCPmax of 2.63 g/L with a protein content of up to 49.1% w/w. The addition of increased glycerol concentrations (30, 40, and 50% w/w of dry cells) as plasticizers was examined to develop SCP-based edible films. Regarding physicochemical characterization, increased glycerol concentration significantly increased moisture content (MC%) and solubility (S%), but there was not a significant difference in other parameters. Regarding wettability, SCP-based films could be described as oleophilic surfaces since the degree of oil contact angle (OCA) ranged between 46.7° ± 1.3 and 54.0° ± 0.5. The proposed holistic approach could contribute to the development of sustainable packaging materials through waste treatment.

Ozone-activated lignocellulose films blended with chitosan for edible film production

This work focuses on the influence of ozone pretreatment on the fractionation and solubilization of sugarcane bagasse and soda bagasse pulp fibers in sodium hydroxide/urea solution, as well as the application of regenerated cellulose for producing edible films. The methodology involved pretreating lignocelluloses with ozone for 20 to 120 min before dissolving in sodium hydroxide/urea solution. The influence of the pretreatment conditions on cellulose dissolution yield was investigated. Regenerated cellulose films were then formed, with and without the addition of 2 % chitosan. Mechanical, physical, structural, thermal, and antimicrobial attributes were determined as a function of ozonation conditions of raw materials and chitosan content. The findings exhibited positive effects of short ozonation on enhancing mechanical strength, cohesion, and hydrophobicity. The prolonged ozonation of 120 min demonstrated optimal improvements in continuity, swelling, and antibacterial resistance of obtained films. Incorporating chitosan enhanced tensile performance, stiffness, and vapor barriers but increased moisture absorption. Tailoring the activation of biomass through ozone pretreatment and chitosan addition resulted in renewable films with adjustable properties to meet diverse packaging requirements, particularly for fruit protective coatings, ensuring the preservation of post-harvest quality.

Comparison of the Film Properties of Lemon and Sour Cherry Seed Essential Oil-Added Glycerol and/or Sorbitol-Plasticized Corn, Potato, Rice, Tapioca, and Wheat Starch-Based Edible Films

In this study, lemon, and sour cherry seed essential oil-added glycerol and/or sorbitol-plasticized corn, potato, rice, tapioca, and wheat starch-based edible films were produced using the casting method. Starch, essential oil type and glycerol and/or sorbitol effects on the thickness, moisture content, water solubility, swelling index, and water vapor transmission rate of the films have been studied. The interaction of the film components was evaluated by Fourier transform infrared spectroscopy. It was seen that wheat starch-based control films give the lowest thickness value (0.010 mm). Wheat starch-based control films (15.50%), sour cherry seed essential oil-added corn starch (17.80%), and lemon essential oil-added rice starch-based composite films (17.70%) have high moisture content. The lowest solubility values were obtained from wheat starch control (22%) and sour cherry seed essential oil-added corn starch composite (16.40%) films. The highest swelling index values were obtained from wheat starch-based control (210.90-289.0%), sour cherry seed essential oil-added tapioca starch (388.80%), and lemon essential oil-added potato starch-based (433.20%) composite films. Rice starch-based control films have the lowest water vapor transmission rate (3.30×10−8−5.70×10−8). FTIR spectra of edible composite films proved that there is no chemical interaction between the film component and that they kept their structure. The main difference of this study from previous studies was the use of sour cherry seed essential oil for the first time in edible film production and the comparison of the film properties of corn, potato, rice, tapioca, and wheat starch-based edible films plasticized with glycerol or sorbitol.

Production of Edible Film from Isolate Soy Protein with Addition of Palmitic/Lauric Acids

Production of Edible Film from Isolate Soy Protein with Addition of Palmitic/Lauric Acids

Using LAB‐fermented whey for developing bioactive edible films based on purple sweet potato flour/potato starch

SummaryDuring edible film production, several processes are carried out to maintain the probiotic viability, increasing its cost. However, fermentation to culture probiotics that will be later used for edible film production may increase their resistance during production, application and storage. Therefore, this study aimed to develop edible films based on potato starch or sweet potato flour and non‐fermented or fermented (Lactobacillus rhamnosus) whey solution. Edible films were evaluated for their physical, probiotic survival, antioxidant capacity and structural characteristics after 28 days of storage (4 and 20 °C). Selected films were used for covering commercial surimi to evaluate their effect on some quality properties. The edible films presented a moisture content of 12.68–18.97%, colour characteristics according to the powder used in their formulation, and a probiotic count higher than 9‐log cycles. The fermentation process improved the stability of antioxidant compounds in edible films during storage and gastrointestinal simulation. According to the handling characteristics, edible films based on potato starch (100%) and potato starch/sweet potato (90/10% and 80/20%) were formulated and applied. Although the consumers well‐accepted covered surimi, the probiotic counts were lower than 6‐log after storage, values below the threshold required to exert its beneficial effects in humans.

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.

Development and Application of Bioactive Bi-Layer Edible Films Based on Starch and LAB-Fermented Whey and/or Mango Solution

This study aimed to develop bioactive bi-layer edible films based on starch (primary layer) and LAB-fermented whey and/or mango pulp powder solutions (secondary layer). Bioactive bi-layer edible films were evaluated for their physical properties, mechanical properties, antioxidant capacity, and Lactobacillus rhamnosus availability for 28 days (4 and 20 °C). Selected bioactive bi-layer edible film was applied to sushi to evaluate its sensory acceptance. The results indicated that bi-layer edible films based on LAB-fermented whey/mango solutions presented a higher quantity of phenolic compounds (95.87–107.67 mg GAE/100 g) and higher antioxidant capacity (74.84–77.64%). In addition, the higher viability (106–107 CFU/g) of L. rhamnosus after edible film production was obtained in those formulated with whey. After the storage period, the antioxidant capacity of all edible films was significantly affected by the storage time, while edible films containing whey in their formulation and stored at 4 °C had a L. rhamnosus count higher than 6 log cycles, which is the minimum required threshold to exert its beneficial effects in humans. The sushi covered with the selected bi-layer edible film was well accepted by the consumers, showing acceptance values between “I like it” and “I like it much”. Therefore, the developed bi-layer edible films can serve as an alternative for adding health-promoting compounds to sushi with an adequate sensory acceptance of the consumers.

Microencapsulation of curcumin by complex coacervation of lactoferrin and carboxymethyl tara gum for incorporation into edible films

Curcumin is a natural bioactive agent found in turmeric (Curcuma longa) with many health benefits, but with susceptibility to alkaline conditions, light, oxidation and heat. The present research aimed microencapsulate curcumin by complex coacervation using lactoferrin (LF) and carboxymethyl tara gum (CMTG) for application in edible films. The study of wall material formation was carried out by phase diagram, zeta potential and isothermal titration calorimetry. Curcumin was encapsulated by complex coacervation using different core-to-wall ratios and total biopolymer concentration. Finally, the microcapsules were used for the fabrication of edible gelatin-based films. The results showed that LF and CMTG could form complexes at pH 4.5 by electrostatic attraction with high affinity and optimum encapsulation efficiency of curcumin (74.78 %). The microcapsules protected curcumin during the oral and gastric phases with an average release in the intestinal phase of 81.81 %. After in vitro gastrointestinal digestion, the bioaccessibility of encapsulated curcumin was approximately 67 %. Curcumin microcapsules were added to edible gelatin films, which resulted in reduced light transmission and presence of antioxidant activity (FRAP and DPPH·+). The films containing microcapsules had their mechanical properties preserved. Therefore, curcumin-containing microcapsules formed by complex coacervation of LF/CMTG can be used in the production of edible films with high functional properties.

The Effect of Starch Concentration on the Characteristics of Modified Purple Yam Starch Using the Precipitation Method

Purple yam starch-based edible film experienced high water vapor transmission rate. The use of composite starch using addition of modified starch of smaller size particles may decrease the rate. This study aimed to obtain starch concentrations that produced smallest size of modified starch, to produce composite starch for edible films and to determine the characteristics of edible films made out of native starch and edible films from composite starch (mixture of native starch and modified starch with the smallest size). This research was conducted in 2 stages: modification of purple yam starch by precipitation method and production of edible films from native starch and composite starch. This study was designed to produce modified starch using 5 levels of starch concentration (0,2%, 0,4%, 0,6%, 0,8%, and 1%) and 2 repetitions. The results showed that the treatment of 0,8% starch concentration produced the smallest particle size of starch (3,211 x 10,340 µm) up to (20,876 x 25,437 µm) with starch yield of 76,25%. Edible films made out composite starch have different characteristics than native starch alone. Edible films from composite starch produced higher thickness values ​​of 0.161 ± 0.007 mm, lower solubility 32,080 ± 4,671%, lower transparency of 10.644 ± 0.357% / mm and lower water vapor transmission rate (WVTR) of 24,701 ± 7,05 g / m2. hour and higher compressive strength 356,87 ± 7,38 gF than native starch edible films.

Alginate Based Aloe Vera Gel And/Or Pomegranate Seed Essential Oil Added Edible Coating Film Production Using Casting Method To Extend Strawberries and Cherries Shelf Life

Many type of material used, for coating food to extend shelf life and that may be eaten together with the coated food. Today, environmentally friendly technologies, like edible films produced from biodegradable materials, are preferred in food coating. In this study alginate-based (3g) aloe vera gel (1.5g) and/or pomegranate seed essential oil (1%) added plasticized with glycerol (2g) edible films were produced by casting method for use in food coating at 5 different composition. Aloe vera gel and pomegranate seed essential oil (3%) added edible composite films have the lowest (72.56%) water solubility value. Pomegranate seed essential oil added edible films have lower water vapor transmission rate (0,0897*10-3), and lower moisture content (19.95%) values. 1% pomegranate seed essential oil added film has the lowest film thickness (0.125 mm). FTIR spectra of the films confirmed the interactions between alginate, aloe vera gel and pomegranate seed essential oil thus proving that the films were prepared successfully. Strawberries and cherries were coated with produced edible coating films and weight loss and color analysis were carried out to observe coating performance. It was seen that alginate based and pomegranate seed essential oil added edible coatings reducing moisture loss, color change and surface deformation of strawberries and cherries. The biggest difference of this study from previous studies is that pomegranate seed essential oil was used for the first time in this study, for edible coating film production and the results were quite successful especially for the cherry’s coating.

Development and Characterization of Edible Packaging Film Using Lignin Extracted from Coffee Silverskin

In this study, edible packaging films were developed by solvent casting method using lignin extracted from Costa Rican or Kenyan coffee silverskin and their barrier properties were investigated. Anise or cinnamon essential oil, glycerol or sorbitol or polyethylene glycol, and sodium alginate effects on the film properties were compared. The moisture content, swelling index and water vapor transmission rate analyses of the produced edible films were realized. Chemical structure analysis was done using Fourier Transform Infrared Spectroscopy device. Edible films plasticized with glycerol, have higher moisture content (23.21%), low swelling index (28.44%) and low water vapor transmission rate (0.7991*10-8(g/cm2.s)), than the films plasticized with sorbitol and polyethylene glycol. As a result, it was observed that coffee processing waste coffee silverskin, plasticized in preference with glycerol and mixed with anise or cinnamon essential oil, can be successfully used as a cost-effective lignin source for edible packaging film production.

POTATO STARCH AND OTHER BIOPOLYMERS AS AN ALTERNATIVE TO PLASTICS – LEGAL REGULATIONS, OPPORTUNITIES AND CHALLENGES FOR THE PACKAGING INDUSTRY

Background: Food packaging plays a crucial role throughout the product life-cycle, serving protec tive, informational and marketing functions. It should be durable, functional, safe and cost-effective. Non biodegradable synthetic materials, primarily derived from petroleum, dominate the global production of food packaging. In recent years, intensive research has been focused on the development and improvement of both biodegradable and non-biodegradable packaging made from polymers derived from renewable resources. These so-called bioplastics exhibit properties similar to synthetic materials, but offer additional benefits, including improved functionality and compostability. Starch which is used particularly as a base for producing edible films and thermoplastic starch (TPS) appears particularly promising in this regard. Results and Conclusions: The aim of the study was to discuss the latest legal regulations regarding packaging and the management of packaging waste in Poland and Europe. An overview of previous re search achievements was presented concerning the development of new, competitive materials for packag ing derived from renewable resources, with a specific focus on starch as a promising substrate for innova tive biopackaging. The limitations arising from the use of natural polymers as substitutes for synthetic materials were also discussed, along with potential challenges for the packaging industry. Attempts to produce innovative multilayer materials, composites with polyolefins, materials with nanostructures, active and intelligent packaging and packaging based on waste products from food industry were outlined. Based on literature reports, it can be concluded that bioplastics derived from renewable polymers offer an interesting alternative to traditional synthetic packaging, with starch being a promising substrate for the production of edible films and composite materials.

Physical, Mechanical Barrier, Antibacterial Properties, and Functional Group of Carrageenan-Based Edible Film as Influenced by Pectin from Dillenia Serrata Fruit Peel and Curcumin

The use of carrageenan-based edible film has increased since it can be functionalized with other biopolymers and active ingredients. Dillenia serrata peel pectin and curcumin were mixed at various proportions to form a carrageenan-based edible film by casting method. In this work, the main objectives are to utilize the peel of Dillenia serrata fruit as a source of pectin combined with curcumin for carrageenan-based edible film production and to assess the effect of various concentrations of pectin and curcumin on the physical, mechanical, barrier, antibacterial properties, and functional group of films. Nine carrageenan-based edible films produced by the casting method were designed on the basis of a complete factorial design with three concentrations of pectin and curcumin. Tensile strength, thickness, WVTR, swelling, colour, antibacterial activity, and FTIR analysis were measured. The results revealed that the concentration of pectin significantly influenced the thickness, WVTR, and swelling, while the addition of curcumin presents significantly influenced the WVTR and colour of films. The edible film containing high pectin and curcumin gave the lowest thickness and WVTR. All films showed a lower inhibitory zone for Escherichia coli than Staphylococcus aureus when higher curcumin was incorporated into the biopolymer matrix. FTIR analysis revealed that curcumin can be used along with Dillenia serrata pectin to form a good-quality carrageenan-based edible film. These findings suggested that carrageenan-based edible film with addition of pectin and curcumin improved overall performance. This approach can be a good strategy to encourage sustainable utilization of endemic fruit wastes (Dillenia serrata fruit peel) for development of edible packaging film.

Pea protein and starch: Functional properties and applications in edible films

Edible films and coatings, composed of biological components such as proteins, lipids, and polysaccharides, play a pivotal role in various applications. While proteins from diverse plant sources, including maize, soy, and wheat, have been extensively explored for their film-forming capabilities, soybean protein remains predominant in edible films. Nonetheless, researchers have increasingly investigated alternative legume proteins, such as those derived from various beans, peanuts, and field peas, as potential candidates for edible film applications. Pea, ranked fourth globally in food legume production after soybean, peanuts, and dry beans, emerges as a promising source for edible film production. Pea protein, valued for its low cost, high protein content, and absence of genetic modifications, along with pea starch, a by-product of pea protein extraction, has become the focal point of numerous studies in edible film development. This comprehensive review focuses on the examination of pea protein isolate, pea starch, and the edible films derived from these compounds. Functional properties of both pea protein and pea starch are systematically discussed. Subsequently, we delve into the extraction methods of these components, progressing to the creation of edible films from these materials. It then delves into various characteristics of edible films produced from pea protein and pea starch, encompassing mechanical properties, water vapor permeability, transparency, and solubility. Additionally, the review explores the influence of factors such as pH, heating, plasticizers, and other treatments on these film properties. Studies highlighted in this review demonstrate that modified edible film solutions based on pea protein and pea starch exhibit considerable potential for diverse applications in both food and non-food sectors. The promising outcomes suggest that these compounds could be utilized to produce edible films tailored to specific requirements, offering new possibilities for advancements in various industries.

EDIBLE FILM FOR FOOD PACKAGING

The purpose of this review article is to provide information about edible film, materials used, manufacturing methods, application for food packaging, and opportunities for future benefits of edible film. The method used by the author in reviewing this article, is by reading various journals from other authors and write the conclude using author own language. The conclusion is, edible film has potential to replace plastics (synthetic polymers) as food packaging. The ingredients used for edible film production are hydrocolloid (protein, polysaccharides, and alginates), lipid (polysaccharides, and alginates) and composite (mix of hydrocolloid and lipid). The methods for edible film production are wet process and dry process. Edible film can be used as food packaging, including cheese, meat, fish, vegetables, and fruit. Prospect of edible film has the potential to increase in the future because people are realizing the importance of reducing food waste with ecofriendly material as food packaging.

The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development.

Several consumable substances, including fruit and vegetable purees, extracts, juices, and plant residue, were analyzed for their matrix-forming potential. These matrices serve as the basis for the production of edible films, sheets, and coatings that can be eaten as nutritional treats or applied to food products, thereby contributing to their overall good quality. Furthermore, this innovative approach also contributes to optimizing the performance of synthetic packaging, ultimately reducing reliance on synthetic polymers in various applications. This article explores the viability of incorporating fruits and vegetables as basic ingredients within edible films, sheets, and coatings. The utilization of fruits and vegetables in this manner becomes achievable due to the existence of polysaccharides and proteins that facilitate the formation of matrices in their makeup. Moreover, including bioactive substances like vitamins and polyphenols can impart attributes akin to active materials, such as antioxidants or antimicrobial agents. Advancing the creation of edible films, sheets, and coatings derived from fruits and vegetables holds great potential for merging the barrier and mechanical attributes of biopolymers with the nutritional and sensory qualities inherent in these natural components. These edible films made from fruits and vegetables could potentially serve as alternatives to seaweed in sushi production or even replace conventional bread, pancakes, tortillas, and lavash in the diet of people suffering from celiac disease or gluten allergy, while fruit and vegetable coatings may be used in fresh and processed food products, especially fruits and vegetables but also sweets.

Chia (Salvia Hispanica): An Overview of Its Botany, Uses, Reproductive, Biology, Pharmacological Properties and Industrial Potentials

The consumption of chia seed (Salvia hispanica L.) has increased in recent years due to its high content of omega-3 and omega-6 fatty acids and dietary fibre. This seed also has a high concentration of proteins and essential amino acids, becoming a promising source of bioactive compounds such as chlorogenic acid, caffeic acid, myricetin, quercetin and kaempferol with the major phenolic acid being rosmarinic acide. Owing to the rich nutritional profile, chia seeds provide numerous health benefits such as cardiac and hepatic protective effects, anti-aging and anti-carcinogenic properties. The high amounts of dietary fibres present in the seeds also confer benefits by preserving good glycemic control thus helping in controlling diabetes mellitus. In addition to the food industry for the development of various baked products, production of biodegradable edible films, use as emulsifiers and stabilizers among other uses. In this article we have focused on drafting a technical description of the chia.

Characterization and Applications of the Pectin Extracted from the Peel of Passiflora tripartita var. mollissima.

The inadequate management of organic waste and excessive use of plastic containers cause damage to the environment; therefore, different studies have been carried out to obtain new biomaterials from agricultural subproducts. The objective of this work was to evaluate the feasibility of using the pectin extracted from the peel of Passiflora tripartita var. mollissima (PT), characterizing its type and viability for the production of edible biodegradable films. In addition, films of two thicknesses (23.45 ± 3.02 µm and 53.34 ± 2.28 µm) were prepared. The results indicated that PT is an excellent raw material for the extraction of pectin, with high yields (23.02 ± 0.02%), high galacturonic acid content (65.43 ± 2.241%), neutral sugars (ribose, xylose, glucose) and a high degree of esterification (76.93 ± 1.65%), classifying it as a high-methoxy pectin. Regarding the films, they were malleable and flexible, with a water vapor permeability from 2.57 × 10-10 ± 0.046 to 0.13 × 10-10 ± 0.029 g/s mPa according to thickness, being similar to other Passiflora varieties of edible films. The pectin extraction yield from PT makes this fruit a promising material for pectin production and its chemical composition a valuable additive for the food and pharmaceutical industries.

Novel Starchy Materials Isolated from Andean Native Potatoes: Physical–Chemical and Functional Characterization and Application in Edible Film Production

AbstractStarchy materials are extracted from five Andean native potato varieties—Yana Puma Maqui (YP), Yana Winku (YW), Mulu Mata (MM), Qeqorani (Q), and Kuchi Aqcha (KA)—and characterized. Edible films from potato starchy materials are then produced and characterized. The YP and YW starchy materials show better antioxidant activity. The YP starchy material presents the largest particle size, the lowest starch content, and the highest amylose content, which decreases its swelling power and prevents granules from being disrupted at high temperatures. The YP starchy material films have high mechanical strength, but they are the most hydrophilic. The KA starchy material yields a gel with greater clarity and less tendency to retrograde. Because of its high amylopectin content, its films are more elongatable and less hydrophilic and have the lowest mechanical strength. The MM starchy material presents the smallest particle size, which increases its thermal stability and decreases its swelling power and amylose leaching. This starchy material yields a less soluble gel with less clarity at 25, 4, and −18 °C, and its films are the most elongatable. Meanwhile, the YW starchy material has the greatest swelling power, which results in thicker films with better mechanical properties and water resistance.