Production Of Edible Films Research Articles

Production and Characterization of Edible Film from A Mixture of Tapioca Flour, Yellow Pump (Cucurbita moschatal D), Chitosan, and Glycerine for Application as A Layer Cake Packing.

The experiment of production and characterization of an edible film by mixing tapioca starch, pumpkin (Curcubita moschatal D.), chitosan, and glycerine with applications as the wrapping of layer cake has been done. The edible film was produced by mixing 2.5 g of tapioca starch, 3.5 g of pumpkin, and 40 mL of aquadest, then adding 4 % of chitosan, and 2 mL of glycerine. After homogenous, it was poured into an acrylic pan and dried in an oven at 35-45°C degrees for 2 days. Characterization of an edible film physically obtained thickness was 0.25 mm, tensile strength was 0.06 kgF/mm2 and elongation was 22.77 %. Morphology test of SEM (Scanning Electron Microscopy) produces edible film have pores that were tight, flat, and a bit compatible surface. And the FT-IR spectrum analysis showed the spectrum at 2939.52 cm-1 for the Alkana group (CH) and 3402.43 cm-1 for the hydroxyl group (OH). The result of the nutrition analysis of edible film was 28.2 % of carbohydrate content, 8.23 % protein content, 1.49 % of fat content, 25.6 % of water content, and 0.36% of ash content. An edible film can also be used as a wrapping for a layer cake.

Physical-Mechanical Properties of Edible Film Based on Beneng Taro (Xanthosoma Undipes K.Koch) Starch with Plasticizer

Edible film is a thin layer as a coating for foodstuffs made from edible materials such as taro. One of the taro tubers variety that can be used as edible film is Beneng from Banten. Edible films made from starch have a weakness that is easy to tear and have low elasticity, to change the physical properties of the film from starch it is necessary to add a plasticizer. Plasticizers that are often added to the production of edible films are xylitol, sorbitol, polyethylene glycol, and glycerol. The purpose of this study was to determine the effect of the type of treatment and concentration of plasticizer on the physical-mechanical properties of edible film made from taro beneng starch. The treatment in this study was divided into 2 factors, the first factor was the type of plasticizer (sorbitol, glycerol and PEG), while the second factor was the concentration of the plasticizer (1%, 3%, and 5%). The tests carried out in this study were the tensile strength, elongation, thickness, water vapor transmission, and water solubility tests. The results showed that the type and concentration of plasticizer have a significant effect on the characteristics of the edible film. The interaction between the type and concentration of plasticizer has no significant effect on the water vapor transmission test. The best edible film in this study was the edible film with the addition of the plasticizer sorbitol with a concentration of 3%.

Physical, mechanical, and thermal properties of gelatine‐based edible film made using kefir: Monitoring Aspergillus flavus and A. parasiticus growth on the film surface

In present work, the effect of kefir use on edible film quality was characterized, and the mold growth on the films was monitored. Kefir was used in the production of gelatine-based film at concentrations ranging from 10% to 50%. The thickness of the films did not change with the use of kefir, however, their density increased. Hydrophilic properties of the films increased due to the decrease in the contact angle values of the films. The addition of kefir increased the greenness and yellowness of films and more significantly the opacity. The surface morphology of the films improved with the use of kefir, however cloudy structures were observed with excessive use. Kefir has also slightly reduced the mechanical properties of the films. Maximum thermogravimetric weight loss was determined on films with 30 and 50% kefir added. While no growth of Aspergillus flavus and A. paraciticus was observed on the film surface for 10 days. Novelty impact statement In the food and packaging industry, efforts to increase the use of natural packaging materials such as environmentally friendly, biodegradable coating, and edible films that can be used instead of petrochemical packaging materials are gaining importance. For this purpose, in this study, the use of kefir in the production of edible films was considered as an alternative. The use of kefir, which has many health benefits, contains a wide variety of antimicrobials and is the source of some probiotic strains, in the production of edible films gains importance in terms of functional food development.

Chitosan based edible film incorporating different Prunella L. extracts, characterization and their antioxidant properties

In this study, the production, characterization, antioxidant capacity, and antibacterial activity of chitosan-based edible and biodegradable films prepared with the Prunella grandiflora (PG), Prunella laciniata (PL), Prunella orientalis (PO), and Prunella vulgaris (PV) extracts were investigated. For extraction, Prunella L plants were placed in 70% (v/v) ethanol solution and extracted in a mixer. For the production of the films, 1, 5, and 10 ml extracts were mixed with a 1% (w/v) chitosan solution containing 1% (v/v) glacial acetic acid solution and after adding glycerol, the solutions were allowed to dry. Some physical and surface properties (solubility, water vapor permeability, swelling ratio, moisture content, thickness, FTIR, and SEM analysis) of the films were determined and each of them were found to be compatible with the literature. Phenolic compounds (rosmarinic acid, protocatechuic acid, caffeic acid, rutin, and chlorogenic acid) were quantitatively determined in films by HPLC-DAD. Practical applications This study proved the antioxidant and antimicrobial properties of four different Prunella L. extract incorporated in films. Chitosan edible films have a homogeneous structure, color transparency, and had antioxidant and antibacterial properties that are desired in food and packaging applications. The results confirm that the Prunella-chitosan films can be used as an active package material.

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

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

Physical and functional properties of fish gelatin-based film incorporated with mangrove extracts.

BackgroundThe fishery processing industry produces a remarkable number of by-products daily. Fish skin accounts for one of the significant wastes produced. Fish skin, however, can be subjected to extraction to yield gelatine and used as the primary raw material for edible film production. To increase the functionality of edible films, bioactive compounds can be incorporated into packaging. Mangroves produce potential bioactive compounds that are suitable as additional agents for active packaging. This study aimed to create a fish gelatine-based edible film enriched with mangrove extracts and to observe its mechanical and biological properties.MethodsTwo mangrove species (Bruguiera gymnorhiza and Sonneratia alba) with four extract concentrations (control, 0.05%, 0.15%, 0.25%, and 0.35%) were used to enrich edible films. The elongation, water vapour transmission, thickness, tensile strength, moisture content, antioxidant and antibacterial properties of the resulting packaging were analysed.ResultsThe results showed that the mangrove species and extract concentration significantly affected (p < 0.05) the physical properties of the treated films such as elongation (16.89–19.38%), water vapour transmission (13.31–13.59 g/m2), and active packaging-antioxidant activities (12.36%–60.98%). The thickness, tensile strength, and water content were not significantly affected. Potent antioxidant activity and relatively weak antimicrobial activity of this active gelatine packaging were observed.

The Effect of Sorbitol Concentration on The Characterictics of Purple Yam Starch (Dioscorea alata) Based Edible Film

Edible film is a thin layer made of edible material, used as a food surface coating that serves to inhibit the migration of moisture, oxygen, carbon dioxide, aroma, and lipids. This research used yam starch (Dioscorea alata) as the main ingredient in the production of edible film and sorbitol as plasticizer. The aim of the research was to determine the effect of sorbitol at different concentration on the characteristic of yam starch-based edible film. Sorbitol was applied at different concentration (w/w): 0.67%, 0.80%, 0.93%, 1.07%, 1.20% and 4 replications. Sorbitol concentration was found to be a significant factor affecting the value of water vapor transmission rate and sweetness, but not a significant factor for thickness, transparency, brightness and solubility of edible film. The concentration of sorbitol 0.67 is preferred for edible film with 0.15mm thickness, transparency 11.87%/mm, compressive strength 52.150%, solubility 9.60%, water vapor transmission rate 18.1608g/m2h and brightness 59.525.

Optimization of Citron Peel Pectin and Glycerol Concentration in the Production of Edible Film Using Response Surface Methodology (RSM), FTIR and Thermal Properties

Optimization of Citron Peel Pectin and Glycerol Concentration in the Production of Edible Film Using Response Surface Methodology (RSM), FTIR and Thermal Properties

The Effect of Hydrochloric Acid Solution and Glycerol on The Mechanical, Hydrate Properties and Degradation Rate of Biofilm from Ripe Banana Peels

Banana peel is a biomass waste that has not been utilised optimally, despite its high starch content. Moreover, starch has potential as a raw material for biofilm or edible film production. This research focused on using the starch content from the mature banana peel to create a biofilm. Starch was extracted from the banana peel; then, it was hydrolyzed with a variation of hydrochloric acid solution (HCl) of 0.5 M (0, 2, 4 %-v/v Starch). Glycerol (0, 20, 40 %-w/w starch) was used as a plasticizer. It was found that the formulation of 4%-v/v HCl solution and glycerol 20%-w/w resulted in the highest biofilm’s tensile strength of 4.18 MPa. However, the elongation break percentage achieved the best result at 20,2% when the formulation of 0%-v/v HCl solution and 40%-w/w glycerol was applied. Increasing HCl solution and glycerol was proven to improve the biofilm’s solubility in the water, where 47.9% solubility was attained in the formulation of 40%-w/w glycerol and 4%-v/v HCl solution. The degradation rate of biofilm in the soil was measured using zero- and first-order kinetic rates. The zero-order resulted in the best model with a half-life time (t1/2) between 73 to 108 days.

Edible Film Production from Effluents of Potato Industry Incorporated with Origanum onites Volatile Oils and Changes Its Textural Behaviors under High Hydrostatic Pressure

Development and characterization of edible film incorporated with Origanum onites volatile oil from the effluents of potato industry, determination of changes on its textural properties of force and elongation at break (EAB) under high hydrostatic pressure (HHP) in addition to its antimicrobial effect against Escherichia coli O157:H7 and Salmonella Enteritis were prompted. The optimum operational conditions under HHP for maximum force and EAB were achieved with 350 MPa pressure, 8 min operational time, and addition of 45 μL O. onites volatile oil concentration (VOC). Inhibition zones for S. Enteritis and E. coli O157:H7 at the optimum conditions were 1.7 ± 0.109 and 2.386 ± 0.07 cm, respectively. Textural properties of force and EAB of the HHP-processed films ranged from 2.27 ± 0.52 to 5.23 ± 0.79 N, and from 7.47 ± 1.68 to 15.71 ± 0.65 mm, respectively. Thermal transition of the edible film was observed at 86.77°C for 7.19 min. The microscopic observation of the film surfaces shoowed homogenous and translucent structure. The improved textural properties with HHP and VOC revealed that it carries a potential to be used as a food packaging material.

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.

Effect of Edible Onion (Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties.

The production of edible film from onion (Allium cepa L.) to be applied as packaging is attractive, due to its chemical properties and biodegradable characteristics. Thus, we tested the hypothesis that edible onion film can positively influence the sensory properties, quality and increasing shelf life of beef burgers patties. The experiment was designed in a 4 × 2 factorial scheme, with two treatments (beef burgers patties with or without edible onion film) at an interval of four storage times (0, 3, 6 and 9 days) at 4 °C. The uncoated burger patties (control) suffered the most intense color modifications during the storage (p < 0.05). The luminosity index was higher (p < 0.05) in the control at all storage times, except at day 6, and redness, yellowness and chrome were higher (p < 0.05) in the edible onion film patties at all storage times. The pH of the beef burger patties was lower (p < 0.05) at all storage times when the edible onion film was applied. For the texture profile, only the chewiness was affected, as the inclusion of the edible onion film improved the chewing of the beef burgers patties over the storage time (p < 0.05). Additionally, there was an inhibition of the microbial growth of mesophiles and psychrophiles with the application of the edible onion film in beef burgers patties. The use of edible onion film improved the perception of panelists for the variables texture, color, flavor, odor and overall appearance, and increased the preference of panelists. The edible onion film is recommended for preserving beef burgers patties, as it delays the proliferation of unwanted microorganisms, stabilizes and improves the color parameters and sensory attributes, and increases the overall acceptance of the consumer.

Optimization of preparation process of egg white protein/ κ ‐carrageenan composite film

Biopolymer with good biocompatibility and biodegradability can replace petroleum-based plastics materials, which can improve the safety of food and is the development direction of modern food green packaging materials. Based on this, egg white protein (EWP) and κ-carrageenan (κ-C) were used as raw materials to prepare an EWP/κ-C composite film in this paper. First, the pH environment and mechanism of the film-forming dispersion (FFD) were explored. On this basis, the single factor and response surface optimization experiments were carried out, and the optimal film-forming process was obtained. The results of the rheological study were consistent with those of turbidity, zeta-potential, and particle size analysis, indicating that the stability of alkaline film-forming environment was improved and film-forming ability was stronger than that of acidic and neutral. The optimal technological parameters of composite film were as follows: 1.8% of EWP, 1.6% of κ-C, 0.50 g/ml of glycerol, and pH 10.5. Under these conditions, the elongation at break (EAB) of the composite film was 12.24%. It is concluded that the optimized composite film has good mechanical properties and can be used as food packaging materials in food industry. This study provides theoretical basis and reference for the production and application of new edible composite film. Novelty impact statement ● pH environment and mechanism of the film-forming dispersion were explored. ● The optimized composite film of protein and κ-carrageenan was determined by response surface methodology. ● It provides a reference for application of edible packaging materials and improving food safety.

Production of Edible Films Based on Pea Starch with Incorporation of Active Compounds Obtained from the Purple Araçá (Psidium myrtoides).

The aim of this study was to incorporate the active compounds present in purple araçá (Psidium myrtoides) in pea starch-based films and to verify the influence of different plasticizers (glycerol, sorbitol, and polyethylene glycol 400) on film properties. Films were produced and characterized in relation to visual appearance, active compounds, antimicrobial activity, and mechanical and barrier properties. Pea starch has a high amylose content and a final viscosity of 5371.5 RVU, which contributes to the elaboration of films even without the addition of plasticizers. Purple araçá and pea starch formed films with good water vapor barrier characteristics (0.398 g·mm/m2·h·KPa) and low solubility (33.30%). Among plasticizers, sorbitol promoted a lower permeability to water vapor. The selected formulations, 0%, 20%, and 30% sorbitol, presented a high concentration of phenolic compounds (1194.55, 1115.47, and 1042.10 mg GAE 100 g−1, respectively) and were able to inhibit the growth of Staphylococcus aureus. Therefore, films contained the active compounds of purple araçá and potential to be used as food packaging.

Design of Chitosan and Alginate Emulsion-Based Formulations for the Production of Monolayer Crosslinked Edible Films and Coatings.

This study aimed to develop edible monolayer emulsion-based barriers with polysaccharides as film-forming components (chitosan and sodium alginate), soy lecithin as a surfactant and olive oil as a hydrophobic barrier. Monolayer barriers in the form of films were prepared by casting filmogenic emulsions composed of 2% w/v chitosan (dissolved in lactic acid 1% v/v) or 1% w/v sodium alginate, with different lipid contents (25, 50 and 100% w/w biopolymer basis) and different surfactant concentrations (5, 10 and 25% w/w, lipid basis). Glycerol was used as a plasticizer (25 % w/w, biopolymer basis). After the emulsion drying process, the obtained stand-alone films were sprayed with a crosslinking solution, achieving an optimized crosslinker content of 3.2 mgCa2+/cm2 alginate film and 4 mg tripolyphosphate/cm2 chitosan film. The effect of oil and lecithin contents, as well the presence of crosslinking agents, on the film’s water vapour permeability (WVP), water vapour sorption capacity, mechanical properties and colour parameters, was evaluated. The results have shown that the lowest WVP values were obtained with formulations containing 25% lipid and 25% surfactant for chitosan films, and 100% lipid and 25% surfactant for alginate films. The application of the crosslinking agents decreased even further the WVP, especially for chitosan films (by 30%). Crosslinking also increased films’ resistance to deformation under tensile tests. Overall, the films developed present a good potential as polysaccharide-based barriers with increased resistance to water, which envisages the use of the designed formulations to produce either edible/biodegradable films or edible coatings.

Nopal cladode (Opuntia ficus-indica) flour: Production, characterization, and evaluation for producing bioactive film

Nopal cladode flour (NC) was prepared by milling and sieving, and its use in edible film production was evaluated. NCs with different granulometry were produced (NC-45, NC-80, and NC-120), and their chemical composition, physical properties (analyzed by SEM, XRD, and FT-IR), phenolic compounds content, and antioxidant activity were characterized. The FTIR spectra of NCs showed bands related to proteins, fibers, lipids, sugars, and pectin. The XRD pattern of NCs showed the presence of crystallites related to calcium salts and peaks due to cellulose type I and hemicellulose. NC-120 presented the smallest average particle size (166 μm), the lowest carbohydrate content (72%), and the highest lipid content (2.9%) and antioxidant activity, so it was chosen to prepare starch/NC120 composite films by casting; glycerol was used as plasticizer. NC120 addition to the starch matrix did not improve the mechanical resistance of the film, but it decreased the permeability to water vapor and enhanced the phenolics compound content (13.67 ± 0.5 mg of GAE/g of film) and the antioxidant activity measured by DPPH• and ABTS•+ radicals. Thus, NC has potential application as bioactive compound for the development of starch-based composite films with antioxidant activity.

Use of basil leaf ethanol extract in alginate base edible film

Alginate is usually obtained by extracting from brown seaweed, mainly Sargassum sp which grows almost along the coasts of the islands in Indonesia. One of the efforts to utilize alginate was by employing as raw material in the production of edible film. The disadvantage of films made from carbohydrates is that they are not very good at regulating water vapor migration. One way to improve performance of edible film in inhibiting water vapor transmission is to add vegetable oil. In this study, the effect of adding basil leaf ethanol extract was observed to improve the performance of alginate-based edible film. Basil leaf extract was added at concentrations of 0.5%, 1% and 1.5%. The resulting edible films were observed for chemical characteristics (moisture content), physical characteristics (thickness, tensile strength, water vapor transmission rate, elongation, brightness, solubility) and antibacterial performance. The results showed that the concentration of basil leaf extract had a significant effect on moisture content, thickness, tensile strength, water vapor transmission rate (WVTR), and elongation values. Edible films do not have antibacterial activity against Staphylococcus aureus and Escherichia coli. The addition of basil leaf extract at a higher concentration resulted in an alginate-based edible film with lower moisture content, higher water solubility, higher thickness, higher tensile strength, lower WVTR, and lower elongation percentage.

Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation.

Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials. The possibilities of the application of main animal proteins and natural polysaccharides are considered in the review, including the sources, structure, and limitations of usage. The main ways for overcoming the limitations caused by the physico-chemical properties of biopolymers are also discussed, including composites approaches, plasticizers, and the addition of crosslinking agents. Approaches for the production of biopolymer-based films and coatings are classified according to wet and dried processes and considered depending on biopolymer types. The methods for mechanical, physico-chemical, hydration, and uniformity estimation of edible films are reviewed.

Production of edible film based on catfish (Clarias batrachus) protein results of enzymatic cross-linking by transglutaminase

The existence of plastic is useful for various kinds of packaging purposes in our activities. However, it takes around 500 years to decompose because these plastics are made from petroleum. Thus the production of plastic is in high dependency on oil stock. Due to this problem, an edible film can be an alternative packaging because it is biodegradable. Protein is the most potential biopolymer to be an edible film but still needs improvement. The enzymatic cross-linking reaction can be selected as a good method to improve protein-based edible film’s mechanical properties. In this study, catfish meat (Clarias batrachus) was used as a protein source to produce an edible film through enzymatic cross-linking reaction with The Transglutaminase enzyme (TG-ase). The results of this protein-based edible film showed an improvement in thickness where TG-05 is the thickest film. The solubility decreases from 42.86 % to 20 %. Tensile Strength (TS) and Elongation at Break (EAB) results have range value from 1.630 ± 0.19-10.032 ± 1.316 MPa and 10.733 ± 0.6798-31.9 ± 6.531 %, respectively. FTIR analysis showed the change in Amide II. The biodegradable test showed that edible film could degrade in 6 days.

Plant gums as the functional compounds for edible films and coatings in the food industry: A review

The application of petroleum polymers and plastics in food packaging is exhibiting an increasing trend, due to low price and desirable characteristics. Nevertheless, these polymers are nonbiodegradable, nonrenewable, and require landfills. Edible polymers are suitable alternative for synthetic polymers, which can be consumed by animals or human beings without health risk. Edible packaging can protect the foodstuff from microbial and chemical deterioration during storage and distribution, which can lead to extend the quality and safety of packaged food. The plant gums as natural polymers are able to form films and coatings with good barrier properties against the transfer of gases such as oxygen, carbon dioxide, and moisture. This review summarized the production and characteristics of novel edible films and coatings based on plant gums such as tree exudate, seed, and tubers.