Production Of Edible Films Research Articles

The preparation, characterization and antibacterial properties of chitosan/pectin silver nanoparticle films

Edible film production from natural biodegradable polymers that will not cause environmental waste problems has been increasing in recent years. Antibacterial materials can be added to these films to increase the shelf life and quality of products. In this work, chitosan-based and chitosan/pectin-based silver nanoparticle films which has eco-friendly and antibacterial properties were synthesized. The morphological test of the prepared films was performed by scanning electron microscope and transmission electron microscope. The presence of silver element was detected by energy-dispersive X-ray. Thermal analysis was tested with thermogravimetric analysis and differential scanning calorimeter analyzer. The crystallinity (%) of films was determined with X-ray diffraction analyzer. The presence of pectin increased the thermal stability and crystallinity%. The mechanical tests were examined with Zwick universal testing machine and the content of pectin improved the mechanical properties of film. The antibacterial test was done toward Gram-negative bacteria (Escherichia coli). Chitosan/pectin-based films compared with chitosan-based film displayed long-lasting antibacterial activity against E.coli.

Valorization of mangoes with internal breakdown through the production of edible films by continuous solution casting

Mangoes are usually wasted by consumers due to a physiological disorder known as Internal breakdown (IB). In this study, Palmer mangoes affected by IB were valorized by turning into edible films by continuous solution casting. The films were produced using mango pulps with different IB levels, being 0 (no IB), 2 (1/3–2/3 of IB-affected pulp) and 3 (more than 2/3 of IB-affected pulp), and pectin as a matrix former. The influence of IB level on the physicochemical composition of mango pulps was assessed by pH, soluble solid content, and fiber content analyses. Continuous casting allowed for high productivity of edible films with natural mango color attributes. The films obtained from mango pulps with the highest IB level displayed lowest thickness and water vapor permeability, and largest elongation and opacity, in addition to exhibiting a short composting time (10 days). The physical properties of mango edible films are influenced by the pulp physiochemical composition which changes with IB progression.

Production and Characteristics of Composite Edible Films Based on Polysaccharides and Proteins

The use of plastic materials as food packaging materials has caused environmental problems, namely the accumulation of plastic waste. The presence of innovation in making food packaging with organic materials in the form of edible films can minimize plastic waste because organic materials can be degraded by decomposing microbes in a relatively short time. This review examines the production and characteristics of composite edible films based on polysaccharides and proteins. Several characteristics of the material that this film must meet, such as resistance to water and evaporation, are the standards that must be met for edible films. Starch-based materials are still too brittle to be the base material for making films because the hydrophilic nature of starch makes it easy to dissolve in water. The functional properties of starch need to be improved, including mixing it with other ingredients such as proteins, plasticizers, and essential oils in formulations. The mixing of these ingredients can form a formulation that forms an edible film with characteristics suitable for various food products.

Selection of the conveyor belt material for edible film production by a continuous casting process

Abstract The scaling up of the wet process and the design of a coating line to produce edible films, require the consideration of several factors such as, the film formulation, drying kinetics of the films, and the selection of a suitable support material in which to pour the solution. This work aimed to select the most suitable material for the construction of a conveyor belt for the fabrication of edible films through the wet process. The surface properties of the starch film-forming solution were determined. Several commercial materials for conveyor belts were tested. The film-forming solution spreadability and work of adhesion were determined. The mechanical behavior of the dry film was evaluated through mechanical properties and peeling resistance. All materials tested showed good performance under the operational conditions assayed to obtain edible films. Finally, the polyurethane band was chosen due to its appropriate performance and lower cost.

Phenolic Compounds Obtained from Olea europaea By-Products and their Use to Improve the Quality and Shelf Life of Meat and Meat Products-A Review.

Consumers are interested in consuming clean label foods. Replacing synthetic additives with natural alternatives (especially sources rich in polyphenols) is a valid solution to produce and also preserve foods, especially meat and meat products. Olea europaea leaves and olive pomace and wastewater contain polyphenols that can be explored in this context. In this review, we summarize the main aspects related to the phenolic composition, extraction conditions, antimicrobial potential, and antioxidant activity (in vitro and in vivo) of Olea europaea leaves, olive pomace and wastewater as well as their applications in the production of meat and meat products. This review found evidence that extracts and isolated polyphenols from the Olea europaea tree and olive processing by-products can be explored as natural antioxidant and antimicrobial additives to improve the preservation of meat and meat products. The polyphenols found in these residues (especially oleuropein, hydroxytyrosol and tyrosol) increased the redox state in the main meat-producing animals and, consequently, the oxidative stability of fresh meat obtained from these animals. Moreover, the extracts and isolated polyphenols also improved the shelf life of fresh meat and meat products (as additive and as active component in film) by delaying the growth of microorganisms and the progression of oxidative reactions during storage. The accumulated evidence supports further investigation as a natural additive to improve the preservation of reformulated muscle products and in the production of edible and sustainable films and coatings for fresh meat and meat products.

DEVELOPMENT OF BIODEGRADABLE PACKAGING FILMS AND EDIBLE COATINGS FOR FOOD PRODUCTS BASED ON COMPOSITE MATERIALS

Plastic is undoubtedly the most convenient type of packaging, but at the same time it is not ecologically friendly. The widespread use of packaging materials all over the world makes us think more and more about the harm of plastic to the environment and humans. It does not decompose in natural conditions and accumulates in huge quantities, because it is mostly used as a single-use packaging. Therefore, the development of environmentally friendly biodegradable edible films and coatings is relevant. Edible food packaging is an important step in food production and one of the innovative directions of food packaging development. This article presents materials on the development of the formulation and manufacturing technology of new composite materials based on sodium alginate and chitosan for the production of edible coatings and films. The results of the physical, chemical and bactericidal properties of these materials are presented.

Cloning and expression of maize transglutaminase gene inEscherichia coliand its action over dairy proteins

In this study, total RNA was extracted from young leaves of maize. Reverse transcription-PCR (RT-PCR) method was used to obtain full-length TGase gene. The amplified fragment was sequenced to have 1,605 bp. The gene consisted of 535 amino acid residues with a calculated molecular mass of 60.9 kD. It was identical to the published TGase gene (GenBank NO.AJ421525). The TGase fragment was cloned into pET-28a prokaryotic expression vector. The pET-28a-TGase was transformed into Escherichia coli competent cells. The expression of TGase was induced and identified with SDS-PAGE. The recombinant protein with 60 kD was expressed as expected. It concludes that the recombinant TGase was expressed in prokaryotic cell. The inclusion body was extracted and purified with Ni2+-NTA agarose. The antigenicity of recombinant protein was confirmed with Western Blotting. This study on functional characteristics was also carried out. The recombinant protein has a strong polymerization effect on casein and catalyzed restructured yogurt cross-linking. Practical applications Transglutaminase is an effective enzyme that catalyzes the cross-linking of various food proteins, improves food product quality, and is widely used in the food industry in various processes, as in the manufacture of cheese and other dairy products, in meat products, as in the production of edible films and in the manufacture of bakery products. Moreover, TGase has a wide variety of applications in the pharmaceutical industry, such as the production of antibody-drug conjugates, in regenerative medicine. It also finds applications in the textile and leather industries, biofilm production, and enzyme immobilization.

Novel Materials in the Preparation of Edible Films and Coatings—A Review

The development of edible films and coatings has seen remarkable growth in recent decades and is expected to have an important impact on the quality of food products in the coming years. This growth is attributed to the increasing knowledge of edible films and edible coating technology, as well as advances in material science and processing technology. Packaging is used in order to reduce synthetic packaging and can play a role as an eco-friendly biodegradable package or a protective coating on the food surface. A large amount of bio-based polymers have been used in the production of edible films and coatings. Novel sources of edible materials, as well as the novel processing techniques, are a subject of great interest due to their promising potential as innovative food packaging systems. This paper presents the concept and potential for application of new film-forming materials and management of food wastes from the fruit and vegetable industry, which can encounter problems in appropriate disposal. It summarizes the extensive knowledge about the new film-forming materials such as plant residues, flours and gums to show their protective effectiveness and suitability in various types of foods.

Averrhoa bilimbi pectin-based edible films: Effects of the linearity and branching of the pectin on the physicochemical, mechanical, and barrier properties of the films

The potential of Averrhoa bilimbi pectin (ABP) as a source of biopolymer for edible film (EF) production was explored, and deep eutectic solvent (DES) (1% w/w) containing choline chloride–citric acid monohydrate at a molar ratio of 1:1 was used as the plasticizer. The EF-ABP3:1, which was produced from ABP with large branch size, showed a higher value of melting temperature (175.30 °C), tensile stress (7.32 MPa) and modulus (33.64 MPa). The EF-ABP3:1 also showed better barrier properties by obtaining the lowest water vapor transmission rates (1.10–1.18 mg/m2.s) and moisture absorption values (2.61–32.13%) depending on the relative humidity compared to other EF-ABPs (1.39–1.83 mg/m2.s and 3.48–51.50%, respectively) that have linear structure with smaller branch size. From these results, it was suggested that the galacturonic acid content, molecular weight, degree of esterification and pectin structure of ABP significantly influenced the properties of EFs. The interaction of highly branched pectin chains was stronger than the linear chains, thus reduced the effect of plasticizer and produced a mechanically stronger EF with better barrier properties. Hence, it was suggested that these EFs could be used as alternative degradable packaging/coating materials.

Edible film cassava starch/eggshell powder composite containing antioxidant: preparation and characterization

Edible film is a thin layer that is edible and acts as a protective food from environmental affect such as water vapor, oxygen, and moisture. Edible film with antioxidant content could prevent food from bacterial activity. In the present research, source of antioxidant is derived from “Kelakai” extract. This aims of this study are to evaluate the effect of eggshell powder concentration and cassava starch as raw material for edible film production and to study the physical and chemical properties of the edible film. The edible film was made from a mixture of eggshell powder (5%, 10%, 15%, 20%, 30%, wt/v) and cassava starch (5% wt/v) in distilled waterThe mixture was added 1.5% v/v of glycerol and 5% and 10%, v/v of Kelakai (Stenochlaena palustris) extract. The mixture was heated up to ∼96 ºC, 100 rpm for 40 min. Then, mixture was poured into the acrylic mold (20x10 cm) and dried in an oven at 50 ºC for 24 h. The optimum composition of edible film is 10% of eggshell powder which has thickness of 0.122 mm, 1.6 MPa of tensile strength, 25.4% of elongation. The surface morphology of edible film was shown the rough surface and transparent which contains of C-H, O-H, and C=O groups that identified by Fourier Transform Infra-Red (FT-IR) analysis. The antioxidant activity of edible film was shown by scavenging activity about 10.13% after 10 min.

Production and characterization of edible film based on gelatin–chitosan containing Ferulago angulate essential oil and its application in the prolongation of the shelf life of turkey meat

Production and characterization of edible film based on gelatin–chitosan containing <i>Ferulago angulate</i> essential oil and its application in the prolongation of the shelf life of turkey meat

Preparation and characterization of a new edible film based on Persian gum with glycerol plasticizer.

A new type of biodegradable film was formulated and characterized when based on the water-soluble-phase of Persian gum (SPG). The edible film was formulated optimally by using different concentrations of SPG (2.0, 2.5, 3.0, 3.5 and 4%) and glycerol as plasticizer (25, 35, and 35% based on dried SPG). Further examinations involved evaluating the manufactured films in terms of the barrier and physical properties, mechanical qualities, optical indices, microstructural properties and Fourier transform. The results showed that the increase in SPG and plasticizer content caused increases in thickness, moisture uptake, water vapor permeability and density of films (p < 0.05). Water solubility increased in response to higher concentrations of glycerol but decreased by higher amounts of dry matter (p < 0.05). The highest levels of the tensile strength (59.95%) and elongation at break (40.3MPa) were obtained by SPG (3.5%) + 35% glycerol treatment. The L*, a* and opacity values decreased, while there was an increase in the b* value, as a result of increasing the plasticizer content (p < 0.05). A reduction occurred in the L* value of films, while the a* and b* values increased when using higher amounts of dry matter (p < 0.05). By analyzing the samples with field emission scanning electron microscopy, no cracks were observed on films when the contents of glycerol and dry matter were higher than 30% and 2.5%, respectively. The findings demonstrated that creating edible films from SPG can be an effective approach to the production of edible films.

Enhancement of ��-Cyclodextrin Production and Fabrication of Edible Antimicrobial Films Incorporated with Clove Essential Oil/��-cyclodextrin Inclusion Complex

Edible films containing antimicrobial agents can be used as safe alternatives to preserve food products. Essential oils are well-recognized antimicrobials. However, their low water solubility, volatility and high sensitivity to oxygen and light limit their application in food preservation. These limitations could be overcome by embedding these essential oils in complexed product matrices exploiting the encapsulation efficiency of β-cyclodextrin. This study focused on the maximization of β-cyclodextrin production using cyclodextrin glucanotransferase (CGTase) and the evaluation of its encapsulation efficacy to fabricate edible antimicrobial films. Response surface methodology (RSM) was used to optimize CGTase production by Brevibacillus brevis AMI-2 isolated from mangrove sediments. This enzyme was partially purified using a starch adsorption method and entrapped in calcium alginate. Cyclodextrin produced by the immobilized enzyme was then confirmed using high performance thin layer chromatography, and its encapsulation efficiency was investigated. The clove oil/β-cyclodextrin inclusion complexes were prepared using the coprecipitation method, and incorporated into chitosan films, and subjected to antimicrobial testing. Results revealed that β-cyclodextrin was produced as a major product of the enzymatic reaction. In addition, the incorporation of clove oil/β-cyclodextrin inclusion complexes significantly increased the antimicrobial activity of chitosan films against Staphylococcus aureus, Staphylococcus epidermidis, Salmonella Typhimurium, Escherichia coli, and Candida albicans. In conclusion, B. brevis AMI-2 is a promising source for CGTase to synthesize β-cyclodextrin with considerable encapsulation efficiency. Further, the obtained results suggest that chitosan films containing clove oils encapsulated in β-cyclodextrin could serve as edible antimicrobial food-packaging materials to combat microbial contamination.

Development of a dehydrated product with edible film characteristics from mammee apple (Mammea americana L.) using Refractance Window drying

Abstract The Mammee apple (Mammea americana L.) is a widely grown fruit, popular in tropical areas, which is mainly consumed fresh. Refractance Window (RW) drying is used to produce food films, flakes, and powders, and may be an alternative to commercially used dry food production methods. The aim of this study was to obtain a dehydrated product from the pulp of mammee apple using RW. The dehydrated product presented a homogeneous microstructure and good mechanical (TS = 1.15 Mpa, %E = 13.93) and technological properties (hygroscopicity = 21.46 g.100 g-1, water solubility index = 32.73 ± 0.67 g.100 g-1). RW drying was found to be a viable and low-cost method for edible film production, generating products with adequate technological characteristics and high nutritional value. Its dehydrated products can be consumed directly or used as ingredients in the development of food products.

The Effect of Aloe vera and Glycerol Addition on Edible Film of Lesser Yam Starch (Dioscorea esculenta L. Burkill)

Edible films are thin layers made from hydrocolloids, lipids, and their combinations, functioning as a barrier to mass transfer. The hydrocolloid source that commonly used for the edible film is starch. Lesser yam has the potential to be developed into food packaging products. It has a high starch yield (21.4%). The starch properties, which usually obstruct the edible film production are not resistant to high temperature, it produces a starch suspension with viscosity and ability to form a gel is not uniform, cannot stand in acidic conditions, does not resist stirring, limited solubility in water, and starch gel is easy to syneresis and brittle. This study aimed to investigate the effect of glycerol and Aloe vera concentration on the physical and mechanical edible film. Randomized complete block design (RCBD) factorial with two factors was adopted. The first factor was Aloe vera concentration (0, 1%, 0.2% and 0.3% b / v), and the second factor wasglycerol concentration (17.5, 22.5 and 27.5% v/b). The parameters tested included thickness, tensile strength, elongation, solubility, transparency, and water vapor transmission rate (WVTR). The results showed an interaction between the addition of glycerol and Aloe vera to thickness, tensile strength, solubility, transparency, and WVTR. The best characteristics of edible film were produced by the addition of glycerol 17.5% and Aloe vera0.1% with the thickness (0.11 mm), tensile strength (2.03 MPa), elongation (15.38%), solubility (64.44%), transparency (2.88 mm-1), and WVTR (13.27 g m-2 24 h-1).

Assessment of Prickly Pear Peel Mucilage and Potato Husk Starch for Edible Films Production for Food Packaging Industries

Agro-industrial waste, being biodegradable and environmentally-benign, is a sustainable resource for edible film production. Edible films were fabricated from by-products, prickly pear peel mucilage (PPM) and potato husk starch (PHS), and characterised for their physical–chemical properties. Various films were prepared by varying the PPM, PHS and glycerine (plasticiser) while maintaining a constant amount of vinegar (acidifying agent). Results showed that the formulation composition influenced the properties of the films. High concentrations of PPM and glycerine led to films with higher thickness, opacity, moisture and water retention capacity (WRC), and the percentage of water solubility (% WS) was influenced by the PHS content. All edible films presented very low water permeability (WP), and thereby good barrier properties. The WS, WRC and WP were closely associated with the PPM and glycerine contents. Consequently, the FTIR and SEM analyses showed similarities between the spectra and images. The preparation of edible films from agro-industrial wastes, along with their specific application in food packaging, especially for fresh fruits and vegetables, contributes to sustainable alternatives due to the recovery and reuse of the processing residues.

Application of Pectin Extracted from Cocoa Pod in the Production of Edible Film

Cocoa pod is lignocellulosic waste which contain cellulose, hemicellulose, lignin, pectin and other compounds. Pectin is a polymer of D-galactaconic acid linked by an α-1,4 glycoside bond. Some carboxyl groups in pectin compounds undergo esterification with methyl (methylation) to methoxyl groups. This compound is referred to as pectinic acid or pectin. Pectin in cocoa pod can be produced by extraction. The purpose of this research is to know the physical and chemical characteristics of pectin-based edible film from cocoa pod. This research is conducted in two steps. The first stage is the extraction of pectin from cocoa pod, and the second stage is the process of making edible film. Pectin extraction was performed by using 5% citric acid. The extracted pectin will be made into an edible film using glycerol as plastisizer. The glycerol treatments are 0%, 2%, 4%, 6%, 8%. The design used was Completely Randomized Design (CRD) at 5% significant level. The results showed that the addition of glycerol has significant effect on water content, thickness, color and water vapor transmission rate.

Cheese whey as potential resource for antimicrobial edible film and active packaging production

Many cheese manufacturers still have not utilized cheese whey that damages to the environment as it is directly been drained into waters. Cheese whey can be used as active packaging material to prolong the shelf-life of food products. Fermented cheese whey contains bioactive peptides which are able to improve the functional properties of cheese whey as an antimicrobial agent. The combination of cheese whey with polysaccharides, lipid, and other additional ingredients can improve the physical characteristics of the active packaging in the form of edible film. Around 20-45% of plasticizer will expose the film formed. Cheese whey with agro-industrial waste starch-based formulation can be used as an alternative way to produce an antimicrobial edible film as an active packaging. The film has shown acceptable physical characteristics and high antimicrobial activity, which makes it possible to extend the shelf life of food products. An advanced process, for example, the use of transglutaminase enzyme and Candida tropicalis mutant, is also effective. The result of that is the formation of the essential compound which can improve the active packaging quality. The utilisation of cheese whey and agro-industrial waste based on starch contributes significantly to the environmental conservation.

Chia (Salvia hispanica L.) – A Potential Crop for Food and Nutrition Security in Africa

There has been an increasing demand for functional foods with numerous health benefits due to intensified consumer awareness leading to a major shift in the consumption patterns of food. This has largely been attributed to increased lifestyle diseases across different populations. The use of food with nutraceutical and functional properties for management of lifestyle diseases like diabetes, obesity, and cardiovascular problems is now gaining momentum among the public. Consequently, the consumption of chia seeds (Salvia hispanica L.) has increased in recent years particularly due to its high content of omega-3 fatty acids and dietary fiber. Chia seeds also contain high quality proteins which offer all the essential amino acids and several vital minerals. In addition, chia seeds are a potential source of antioxidants and polyphenolic compounds such as chlorogenic acid, caffeic acid, myricetin, quercetin, and kaempferol with the major phenolic acid being rosmarinic. Owing to the rich nutritional profile, chia seeds provide numerous health benefits such as; cardiac protective and hepatic protective effects, anti-aging and anti-carcinogenic properties. The high amounts of dietary fibers present in the seeds also confer benefits by preserving good glycemic control thus helps in controlling diabetes mellitus. In addition to the numerous health benefits accrued to consumption of chia seeds, they have great potential in application in the food industry for; development of various baked products, production of biodegradable edible films, use as emulsifiers and stabilizers among other uses. This review provides an in-depth insight into the potential of chia crop in promoting nutrition and food security by providing comprehensive information pertaining to; its origin, cultivation and distribution, physical properties, nutritional characteristics, health benefits, functional properties and its potential use in the food industry. It evident that chia seeds contain superior nutritional components as compared to other seeds and also confers many health benefits such as antioxidative, anti-hypertensive and hypoglycemic properties among others. It possesses physical and functional properties that make it an excellent crop for use in food applications for the development of functional foods. Moreover, its application not only limited to food but can also be used for feed. Chia therefore demonstrates great potential as a crop that can be utilized for improved food and nutrition security.

Quinoa as polymer in edible films with essential oil: Effects on rainbow trout fillets shelf life

In this study, it is aimed to investigate the potential effects of the use of quinoa as a carrier polymer in the production of edible film and the importance of essential oils (with lemon and sage oil) with highly important biological activity as supportive in this coating material. The rainbow trout fillets were wrapped with the edible film which were produced for this trial. The treatment varations were as the first group 2% lemon oil + quinoa edible film, second group 2% sage oil + quinoa edible film and the third group quinoa edible film alone and the last group control (untreated). All groups' fillets were stored at refrigerator (4 ± 0.5°C) for 15 days then they were periodically examined for some microbiological (psychrotrophic, mesophilic, aerobic, lactic acid bacteria, Enterobacteriaceae, and Pseudomonas counts) and chemical parameters (lipid peroxidation [Thiobarbituric Acid Reactive Substrate], total volatile basic nitrogen, and pH). The difference between the control group and the application groups was found to be important for all examined quality parameters during the storage period (p < .05). Lemon oil + quinoa was the most effective in preventing lipid oxidation of rainbow trout fillets. However, sage oil + quinoa group has proven to stronger antimicrobial specifications. As a result, it was determined that the coating material prepared by adding lemon and sage essential oil to quinoa edible film had positive effects on quality and shelf life in rainbow trout fillets. Practical applications An alternative to edible packaging of animal origin, plant materials are researched with functional properties to obtain new packaging's for the food industry, especially fisheries, and to develop healthy, environmental, and natural packaging materials instead of synthetic packaging.