Properties Of Edible Films Research Articles

Effect of Glucose Addition on Physical Characteristics of Edible Film from Kappa-Carrageenan Using Sorbitol Plasticizer

The development of increasingly advanced food technology has resulted in various new food product innovations, one example of which is edible film. Edible films can be made from polysaccharides such as kappa carrageenan with the addition of sorbitol and glucose plasticizers to improve their physical characteristics. This research aims to determine the effect of adding glucose on the physical properties of edible film from kappa carrageenan and sorbitol plasticizer. The research carried out was experimental using a Completely Randomized Design (CRD) with four treatments and five replications. Treatment consisted of glucose concentrations of 0%, 0.5%, 1%, and 1.5%. Data analysis used ANOVA, then continued with the DMRT test. The research results prove that glucose has a significant effect (p<0.05) on the physical characteristics of edible film. Optimal results were found at a glucose concentration of 0.5%, with a thickness value of 0.0972 mm, water vapor transmission rate of 3.319 g/m2/day, tensile strength of 3.2648 MPa, and elongation of 22.34%.

Enhancing the Properties of Starch-Based Edible Films through Rice Bran Oil Incorporation: A Comprehensive Investigation of Development and Characterization

Enhancing the Properties of Starch-Based Edible Films through Rice Bran Oil Incorporation: A Comprehensive Investigation of Development and Characterization

Thermal properties and FTIR spectroscopy: Edible film of chitosan-glycerol utilizes gamma irradiation

Abstract As chitosan and glycerol are mixed, they form a polymer blend that can be processed into edible films, or other plastic-like materials. Chitosan-glycerol mixing generates properties of edible, which means it can break down into non-toxic components over time through natural processes, reducing its environmental impact. In this work, edible film is contained chitosan-glycerol edible films were prepared by evaporation casting from its solution. Edible films were placed on the polyethylene packages and irradiated by Co-60 gamma rays on various radiation doses. After gamma irradiation process, edible films were stored at ambient temperature. To conduct a more in-depth analysis, the edible films undergo characterization using fourier transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC). Additionally, effects of gamma irradiation are shown in shifts of C-O stretching shifted to 1045-1080 cm−1. The N-H and O-H bond became narrow after irradiation of edible films as a higher gamma irradiation dose. Gamma irradiation increased the melting point of chitosan-glycerol mixtures from 173.4 °C to 190.2 °C endothermic peak. The findings revealed that gamma radiation led to enhanced molecular interaction between chitosan and glycerol, thereby influencing the thermal properties of edible films.

Effect of glycerol and holy basil essential oil contents on properties of edible films from purple sweet potato flour

Effect of glycerol and holy basil essential oil contents on properties of edible films from purple sweet potato flour

Chemical, physical, and antibacterial properties of alginate-based edible film with red betel leaf extract

Edible films are biodegradable and environmentally friendly, making them ideal for food packaging; however, they often exhibit low water resistance and poor water vapor barrier properties. This study aims to enhance alginate-based edible films by incorporating ethanol extract from red betel leaves known for their antibacterial properties. The effects of red betel leaf extract on the chemical, physical, and mechanical properties of these films were evaluated, in addition to their antibacterial activity. Concentrations of the extract tested were 0%, 10%, 12.5%, and 15%. The films were assessed for various properties, including moisture content, water vapor transmission rate (WVTR), water solubility, colour, opacity, thickness, tensile strength, and elongation at break. The antibacterial efficacy was tested against Escherichia coli, Staphylococcus aureus, Salmonella enterica, and Pseudomonas aeruginosa. Scanning electron microscopy (SEM) was used to analyze the impact of the extract on film surface morphology. Adding red betel leaf extract significantly impacted the thickness, WVTR, moisture content, water solubility, colour, and opacity of the films. Notably, incorporating the red betel leaf extract improved the WVTR and water solubility, with the 12.5% concentration showing the greatest antibacterial effectiveness.

Development of active edible films from coffee pulp pectin, propolis, and honey with improved mechanical, functional, antioxidant, and antimicrobial properties

This study examined the impact of propolis and honey on the physicochemical, structural, antioxidant, and antibacterial properties of coffee pulp pectin-based edible films. The films were made from pure pectin (P) and mixtures of pectin-glycerol (PG), pectin-propolis-glycerol (PPG), and pectin-honey (PH). Pectin solutions were prepared by varying the pectin-to-water ratio between 1 % and 5 % (wpectin/vwater). Propolis, glycerol, and honey were then added to the solution, with the ratio of these ingredients to pectin ranging from 0 % to 60 %. The films were characterized for their physicochemical, structural, antioxidant, and antibacterial properties. The results showed that films made from 2 % pectin (P), 2 % pectin with 20 % propolis and 20 % glycerol (PPG), 2 % pectin with 20 % honey (PH), and 2 % pectin with 20 % glycerol (PG) exhibited higher elongation at break and better tensile strength. Higher pectin, honey, and glycol concentrations increase the film thickness. Similarly, Young's modulus increased with rising pectin concentration. The tensile strength of the films increased with glycerol concentration up to 20 %, after which it decreased. Young's modulus decreased with increasing glycerol concentration. Tensile strength and elongation at break improved with honey-to-pectin ratios up to 20 %, then declined with further increases. The water vapor permeability (WVP) values of the edible films ranged from 3.154 to 3.437 × 10−10 g/m·s·Pa. The films were fully degraded in soil within 9 days. The results suggest that adding honey and propolis enhanced the antioxidant and antibacterial properties of the films.

Physical Properties of Cellulose Derivative-Based Edible Films Elaborated with Liposomes Encapsulating Grape Seed Tannins.

Combined use of edible films (EF) with nanoencapsulation systems could be an effective alternative for improving the films' physical properties and maintaining bioactive compounds' stability. This research work focuses on the combined use of EF of cellulose-derived biopolymers enriched with liposomes that encapsulate grape seed tannins and on the subsequent evaluation of the physical properties and wettability. Tannin-containing liposomal suspensions (TLS) showed 570.8 ± 6.0 nm particle size and 99% encapsulation efficiency. In vitro studies showed that the release of tannins from liposomes was slower than that of free tannins, reaching a maximum release of catechin of 0.13 ± 0.01%, epicatechin of 0.57 ± 0.01%, and gallic acid of 3.90 ± 0.001% over a 144 h period. Adding liposomes to biopolymer matrices resulted in significant decrease (p < 0.05) of density, surface tension, tensile strength, elongation percentage, and elastic modulus in comparison to the control, obtaining films with greater flexibility and lower breaking strength. Incorporating TLS into EF formulations resulted in partially wetting the hydrophobic surface, reducing adhesion and cohesion compared to EF without liposomes. Results indicate that the presence of liposomes improves films' physical and wettability properties, causing them to extend and not contract when applied to hydrophobic food surfaces.

Improvement of Physicochemical Properties of Cheese Whey Edible Film through Egg White Addition

Improvement of Physicochemical Properties of Cheese Whey Edible Film through Egg White Addition

Novel nanoemulsion-loaded hydroxyl propyl methyl cellulose films as bioactive food packaging materials containing Satureja khuzestanica essential oil

This study was conducted in response to a gap in the production of hydroxyl propyl methyl cellulose (HPMC) edible films from Satureja khuzestanica essential oil (SKEO) and to survey the preservation effect of natural edible films on the vapor phase. For these purpose varying concentrations of SKEO ranging from 1.25 % (EF1) to 7.5 % (EF5) led to producing different edible films for potential food packaging applications and the physicochemical, mechanical, and antimicrobial properties of edible films were evaluated across solid, liquid, and vapor phases. The incorporation of nanoemulsions into the polymer films led to an increase in thickness and opacity, while the addition of SKEO resulted in reduced water solubility without impacting film density. Notably, the antibacterial efficacy of the films was most pronounced against S. aureus, with a zone of inhibition measuring 41 ± 1 mm for EF5 on solid media. Time killing assays further demonstrated that specific formulations (EF3, EF4, and EF5) were capable of eradicating all microorganisms within 60 min. Moreover, SKEO edible films exhibited significant inhibitory effects against E. coli under refrigeration conditions (4 °C). These results highlighted the effect of herbal edible films in enhancing the functionality of bioactive food packaging technologies.

A Study of Optical Properties of Edible Film based Coconut Water for Sustainable and Environmentally Friendly Materials Packaging

A Study of Optical Properties of Edible Film based Coconut Water for Sustainable and Environmentally Friendly Materials Packaging

Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films.

Edible hydrogel coatings or films in comparison to conventional food packaging materials are characterized as thin layers obtained from biopolymers that can be applied or enveloped onto the surface of food products. The use of lipid-containing hydrogel packaging materials, primarily as edible protective coatings for food applications, is recognized for their excellent barrier capacity against water vapor during storage. With the high brittleness of waxes and the oxidation of different fats or oils, highly stable agents are desirable. Jojoba oil obtained from the jojoba shrub is an ester of long-chain fatty acids and monovalent, long-chain alcohols, which contains natural oxidants α, β, and δ tocopherols; therefore, it is resistant to oxidation and shows high thermal stability. The production of hydrogel films and coatings involves solvent evaporation, which may occur in ambient or controlled drying conditions. The study aimed to determine the effect of drying conditions (temperature from 20 to 70 °C and relative humidity from 30 to 70%) and jojoba oil addition at the concentrations of 0, 0.5, 1.0, 1.5, and 2.0% on the selected physical properties of hydrogel edible films based on whey protein isolate. Homogenization resulted in stable, film-forming emulsions with bimodal lipid droplet distribution and a particle size close to 3 and 45 µm. When higher drying temperatures were used, the drying time was much shorter (minimum 2 h for temperature of 70 °C and relative humidity of 30%) and a more compact structure, lower water content (12.00-13.68%), and better mechanical resistance (3.48-3.93 MPa) of hydrogel whey protein films were observed. The optimal conditions for drying hydrogel whey protein films are a temperature of 50 °C and an air humidity of 30% over 3 h. Increasing the content of jojoba oil caused noticeable color changes (total color difference increased from 2.00 to 2.43 at 20 °C and from 2.58 to 3.04 at 70 °C), improved mechanical elasticity (the highest at 60 °C from 48.4 to 101.1%), and reduced water vapor permeability (the highest at 70 °C from 9.00·10-10 to 6.35·10-10 g/m·s·Pa) of the analyzed films. The observations of scanning electron micrographs showed the heterogeneity of the film surface and irregular distribution of lipid droplets in the film matrix.

The effect of additional kepok banana blossom (Musa paradisiaca normalis) on mechanical properties of pectin-edible film as packaging

Edible film is a thin layer of film that is made from natural biodegradable material. Pectin-edible film is widely used in food as a packaging due to its bioactivity, biocompatibility, non-toxic and availability. Nevertheless, pectin-edible film has poor mechanical properties; therefore, Kepok Banana Blossom (Musa paradisiaca normalis) is added to improve its functional value. This study aims to determine the effect of Kepok Banana Blossom as a filler on the properties of edible film namely the thickness of the film, swelling, tensile strength, elongation at break, functional group analysis of FT-IR (Fourier Transform Infrared) and Scanning Electron Microscope (SEM). The film was made by mixing pectin and Kepok Banana Blossom. Various concentration of Kepok Banana Blossom (0% wt;1% wt;3% wt;5% wt;7% wt;9% wt) is diluted in water that contains tween 80 and sorbitol then is stirred around 1.5 hours. The results showed that the properties of the edible film such as tensile strength, elongation at break and elasticity value were decreased while more concentration of the Kepok Banana Blossom was added. For the thickness of the edible film, the addition of Kepok Banana Blossom increased the thickness of the film. Meanwhile, from the FT-IR results, it is shown that the edible film with a filler concentration of 9% shows that there is a new functional group, namely the N=O functional group. The SEM results show that at 9% filler concentration, the components in the form of fibers are identified and the fibers cover the cavity. In conclusion, these results indicate that the addition of Kepok Banana Blossom affects the properties of pectin-edible film.

Physical properties of pectin edible film with kepok banana blossom filler as food packaging

Kepok banana blossom is a part of banana plants that provide high antioxidant content. An antioxidant is defined as a component that can reduce the microbial activity of edible film. This research aims to determine the effect of kepok banana blossom on the physical properties of edible film. The material used in this research is kepok banana blossom which is obtained from a local market in Medan, Sumatera Utara. Pectin edible film was made by using the casting solution method which includes 0 wt%, 1.wt%, 3 wt%, 5wt%, 7wt%, and 9 wt% of kepok banana blossom as fillers. The physical properties of the edible film are observed by using Scanning Electron Microscope (SEM), Fourier Transform Infra-Red (FTIR), density test, and water vapor transmission rate (WVTR). FTIR resulting from edible film indicates the decreased functional group along with the additional filler concentrations of 5%. The SEM result of the edible film shows the form of fibers and the fibers cover the cavity. To conclude kepok banana blossom as a filler has an influence on the value of the antimicrobial index on the edible film.

Edible Film Based on Arrowroot Starch and Glycerol

The edible film aims to improve the shelf life and safety of food by providing a physical barrier to external influences to prevent food deterioration. Arrowroot starch has high amylose content and excellent gelling ability, and it is massively produced in Indonesia. At the same time, glycerol has water-soluble and polar properties. So, studies were carried out on edible film based on arrowroot starch as the polysaccharide and glycerol as the plasticizer. This study was contributed to investigate the effect of the concentration of arrowroot starch (3, 4% w/v) and glycerol (1.25, 1.5, and 1.75% w/v) on physical properties (thickness by micrometer, functional group by FTIR, molecular structure surface by SEM) of edible film. The results showed that increasing the concentration of arrowroot starch and glycerol could increase tensile strength. Besides that, the formulations of 30% arrowroot starch with 12.5% glycerol and 40% arrowroot starch with 17.5% glycerol had the best tensile strength of 27.24 and 22.88 MPa, respectively. However, the results of the morphological analysis of the edible film on the arrowroot starch-glycerol formulation still contained pores and cracks.

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.

Effects of fatty acid esters on mechanical, thermal, microbial, and moisture barrier properties of carboxymethyl cellulose-based edible films

Fatty acid esters being biodegradable and environment friendly has been a sought-after class of molecule for various food grade applications. This work involves the incorporation of fatty acid esters namely cetyl-caprylate and cetyl-caprate in edible Carboxymethyl cellulose -based films. The esters were enzymatically synthesized by esterification of caprylic acid and capric acid respectively with cetyl alcohol at a molar ratio of 1:1, using Candida antarctica lipase B which was immobilized (10 % w/w) at 65 °C. Carboxymethyl cellulose films were prepared. To it, glycerol and by emulsification, cetyl-caprylate or cetyl-caprate esters were amalgamated. Film characterizations involved analysis of surface morphology, mechanical properties, and thermal properties. It was further characterized by X-Ray diffraction analysis, water vapor permeability, and moisture uptake. Barrier property carboxymethyl cellulose films showed significant improvement due to the incorporation of cetyl-caprylate or cetyl-caprate esters. However, when the film's melting point was measured, it was seen that glycerol influenced the thermal properties more prominently than cetyl-caprylate and cetyl-caprate esters. Thus, the addition of an optimized amount of glycerol and cetyl-caprylate or cetyl-caprate esters to the carboxymethyl cellulose films is required for improved mechanical strength and better thermal properties. Further, an antimicrobial well diffusion assay of both the esters established the antimicrobial property of the same, which thereby recommends the addition of the wax esters even more.

Application of Plant Oils as Functional Additives in Edible Films and Coatings for Food Packaging: A Review.

Increasing environmental concerns over using petroleum-based packaging materials in the food industry have encouraged researchers to produce edible food packaging materials from renewable sources. Biopolymer-based edible films and coatings can be implemented as bio-based packaging materials for prolonging the shelf life of food products. However, poor mechanical characteristics and high permeability for water vapor limit their practical applications. In this regard, plant oils (POs) as natural additives have a high potential to overcome certain shortcomings related to the functionality of edible packaging materials. In this paper, a summary of the effects of Pos as natural additives on different properties of edible films and coatings is presented. Moreover, the application of edible films and coatings containing POs for the preservation of different food products is also discussed. It has been found that incorporation of POs could result in improvements in packaging's barrier, antioxidant, and antimicrobial properties. Furthermore, the incorporation of POs could significantly improve the performance of edible packaging materials in preserving the quality attributes of various food products. Overall, the current review highlights the potential of POs as natural additives for application in edible food packaging materials.

KARANFİL VE KAYISI ESANSİYEL YAĞLARI İLE AKTİF HALE GETİRİLMİŞ PEYNİIR ALTI SUYU PROTEİNİ İZOLAT BAZLI YENİLEBİLİR FİLMLER

The aim of this research is to investigate the effects of essential oils on the mechanical and antimicrobial properties of protein-based edible films. Clove and apricot oils were added to whey protein isolate (WPI) solutions and were named C-WPI and A-WPI, respectively. Kaşar cheese was chosen as a food sample to investigate the behavior of modified films on a food product. It was observed that the oil-protein interaction increased the elasticity but decreased the strength of the emulsified films. The incorporation of oil into the film matrix resulted in a more opaque appearance but also increased thermal stability. It was detected that both types of essential oils impart antimicrobial properties of the films, but clove oil is more effective than apricot oil. In conclusion, the successful antimicrobial properties of the modified WPI film make it a potential packaging material, especially for food products prone to microbiological spoilage.

Optimization of Mechanical, Optical, Barrier and Bioactive Properties of Edible Films from Tomato Puree, Tomato Peels and Moringa Leaf Extract

Optimization of Mechanical, Optical, Barrier and Bioactive Properties of Edible Films from Tomato Puree, Tomato Peels and Moringa Leaf Extract

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.