Influence of the Concentrations of Chitosan and Glycerol on Edible Film Properties Showed by Response Surface Methodology

2012 ◽  
Vol 20 (3) ◽  
pp. 830-837 ◽  
Author(s):  
Mohamed Cissé ◽  
Didier Montet ◽  
Gérard Loiseau ◽  
Marie-Noëlle Ducamp-Collin
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Edible Film ◽  
Film Properties

scholarly journals Interaction Between Caseinate and Carrageenans Results in Different Physical and Mechanical Properties of Edible Films

2018 ◽  
Vol 22 (1) ◽  
pp. 13-24
Author(s):  
Alfonso Totosaus ◽  
Reyna Gutierrez ◽  
M. Lourdes Pérez-Chabela
Keyword(s):  
Mechanical Properties ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Physical And Mechanical Properties ◽  
Sodium Caseinate ◽  
Edible Films ◽  
Edible Film ◽  
Specific Interactions ◽  
Different Types ◽  
Film Formulation

Abstract Edible films were elaborated with sodium caseinate and different types of carrageenans (iota, kappa or lambda), and glycerol as plasticizer, to determine the different specific interactions between caseinate and carrageenans on physical and mechanical properties via a response surface methodology approach. The different sulphate groups content in the different carrageenans affected differentially edible films properties. The use of lambda carrageenan in edible film formulation resulted in more soluble and permeably film, with a concomitantly both less rigid and more elastic structure. The edible film formulation was optimized to 8.0 % of caseinate, 0.4% of carrageenan (irrespectively of the type) and 0.3% of glycerol.

OPTIMASI FORMULA EDIBLE FILM BERBASIS AMILOPEKTIN PATI SINGKONG DAN KARAGENAN

2017 ◽  
Vol 11 (1) ◽  
pp. 31-40
Author(s):  
Heri Purwoto, G Jeni Christi A
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Program Design ◽  
Edible Film ◽  
Design Expert

Penelitian ini dilakukan untuk mendapatkan formula optimum antara amilopektin pati singkong dan karagenan sebagai bahan baku edible film. Program Design Expert 7.0.0 (trial version) dengan Response Surface Methodology (RSM) Central Composite Design (CCD) digunakan untuk mengoptimasi formula edible film. Variabel bebas yang digunakan yaitu persentase amilopektin, karagenan dan gliserin. Variabel respon yang diukur dan dioptimasi yaitu laju transmisi uap air, kuat tarik dan modulus elastisitas. Hasil optimasi dari program Design Expert 7.0.0 merekomendasikan 15 solusi optimasi dengan nilai desirability tertinggi sebesar 0.821. Formula satu dipilih untuk divalidasi dengan faktor-faktor yaitu amilopektin 3.00 %, karagenan 2.00 %, dan gliserin 2.00 %. Nilai respon prediksi untuk laju transmisi uap air sebesar 16.331 g/m2/24 jam, kuat tarik sebesar 180.657 kgf/cm2 dan modulus elastisitas sebesar 139.262 kgf/cm2. Nilai hasil validasi untuk laju transmis uap air sebesar 16.1027 g/m2/24 jam, kuat tarik sebesar 208.42 kgf/cm2 dan modulus elastisitas sebesar 183.05 kgf/cm2, sehingga solusi yang direkomendasikan oleh program sudah cukup baik.

scholarly journals Use of response surface methodology (RSM) to optimize pea starch–chitosan novel edible film formulation

2017 ◽  
Vol 54 (8) ◽  
pp. 2270-2278 ◽  
Author(s):  
Rahul Thakur ◽  
Bahareh Saberi ◽  
Penta Pristijono ◽  
Costas E. Stathopoulos ◽  
John B. Golding ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Edible Film ◽  
Pea Starch ◽  
Film Formulation
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