Edible Films and Coatings from Soybean and Other Protein Sources

2020 ◽  
pp. 1-21
Author(s):  
Loong‐Tak Lim ◽  
Navam S. Hettiarachchy ◽  
Satchithanandam Eswaranandam
Keyword(s):  
Edible Films ◽  
Protein Sources

PEMANFAATAN LIMBAH KULIT DURIAN (Durio zibethinus) DAN KULIT CEMPEDAK (Artocarpus integer) SEBAGAI EDIBLE FILM

2014 ◽  
Vol 6 (1) ◽  
pp. 27 ◽  
Author(s):  
Desi Mustika Amaliyah
Keyword(s):  
Tensile Strength ◽  
Food Packaging ◽  
Raw Materials ◽  
Edible Films ◽  
Edible Film ◽  
Durio Zibethinus ◽  
Yield Result ◽  
Pre Treatment

Durian (Durio zibethinus) and cempedak (Artocarpus integer) peels waste are not used by the society. The research aim is to extract pectin from durian and cempedak peels and to formulate the pectin into edible films for food packaging. The research stages were first pre-treatment of durian and cempedak peels, pectin extraction, pectin drying, and  pectin application as edible films with concentration of 0%, 5%, and 15%. Based on this research it was concluded that pectin can be extracted from durian and cempedak peels with yield result of 27.97 % and 55.58 %, respectively. Edible film obtained has  similar characteristics between raw materials cempedak and durian peels. The higher concentration of cempedak peel  pectin increased the thickness, but decreased the tensile strength and elongation at a concentration of 15%. While in edible films from durian peel pectin, the higher concentration of pectin decreased the thickness of edible film on pectin concentration of 15%, lowered tensile strength and raised the edible film elongation.Keywords: waste, durian, cempedak, pectin extraction, edible film

Obtaining and Characterisation of Starch-Based Edible Films Incorporating Honey, Propolis and Bee Bread

2019 ◽  
Vol 23 (2) ◽  
pp. 193-198
Author(s):  
Monica Mironescu ◽  
Laura Fratila ◽  
Alexandru Hupert ◽  
Ion Dan Mironescu
Keyword(s):  
Water Activity ◽  
Mechanical Characteristics ◽  
Edible Films ◽  
Ash Content ◽  
Colour Intensity ◽  
Sensorial Analysis ◽  
Physical Chemical ◽  
Control Film ◽  
Bee Bread

Abstract This research investigates the physical-chemical, sensorial and mechanical characteristics of starch-based edible films incorporating three types of bee hive products: honey, propolis and bee bread, in concentrations varying from 1% to 3%, reported to starch. The results indicates an increasing of films moisture, water activity, ash content and acidity, in the order: honey<propolis<bee bread, all values increasing with the increasing of hive products percentage into the control film; aw is remaining at very low values, under 0.4. Sensorial analysis indicated honey as the better suited for improving taste and flavour and bee bread for increasing colour intensity of the films; the sensorial characteristics are maintained during 30 days of films storage, in all cases. Compared with the control starch-based film (which is elastic, brittle and hard), the films containing 2% bee hive products are elasto-plastic and more resistant to penetration, the resistance increasing in the order: bee bread<propolis<honey.

Nitrogen in the Abomasum of Wethers Fed Different Protein Sources

1968 ◽  
Vol 27 (6) ◽  
pp. 1722 ◽  
Author(s):  
C. Oran Little ◽  
G. E. Mitchell ◽  
G. D. Potter
Keyword(s):  
Protein Sources

scholarly journals Growth, sensory and chemical characterization of Mediterranean yellowtail (Seriola dumerili) fed diets with partial replacement of fish meal by other protein sources

2020 ◽  
Vol 18 ◽  
pp. 100466
Author(s):  
R. Monge-Ortiz ◽  
S. Martínez-Llorens ◽  
M.J. Lemos-Neto ◽  
S.L. Falcó-Giaccaglia ◽  
M.J. Pagán ◽  
...  
Keyword(s):  
Fish Meal ◽  
Chemical Characterization ◽  
Partial Replacement ◽  
Protein Sources ◽  
Seriola Dumerili

scholarly journals Edible Films from Carrageenan/Orange Essential Oil/Trehalose—Structure, Optical Properties, and Antimicrobial Activity

Polymers ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 332
Author(s):  
Jancikova Simona ◽  
Dordevic Dani ◽  
Sedlacek Petr ◽  
Nejezchlebova Marcela ◽  
Treml Jakub ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Antibacterial Properties ◽  
Edible Films ◽  
Attenuated Total Reflectance ◽  
Practical Application ◽  
Film Properties ◽  
Gram Positive Bacteria ◽  
Edible Packaging ◽  
Orange Essential Oil

The research aim was to use orange essential oil and trehalose in a carrageenan matrix to form edible packaging. The edible packaging experimentally produced by casting from an aqueous solution were evaluated by the following analysis: UV-Vis spectrum, transparency value, transmittance, attenuated total reflectance Fourier-Transform spectroscopy (FTIR), scanning electron microscopy (SEM) and antimicrobial activity. The obtained results showed that the combination of orange essential oil with trehalose decreases the transmittance value in the UV and Vis regions (up to 0.14% ± 0.02% at 356 nm), meaning that produced films can act as a UV protector. Most produced films in the research were resistant to Gram-positive bacteria (Staphylococcus aureus subsp. aureus), though most films did not show antibacterial properties against Gram-negative bacteria and yeasts. FTIR and SEM confirmed that both the amount of carrageenan used and the combination with orange essential oil influenced the compatibility of trehalose with the film matrix. The research showed how different combinations of trehalose, orange essential oils and carrageenan can affect edible film properties. These changes represent important information for further research and the possible practical application of these edible matrices.

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