Effect of gum ghatti on physicochemical and microstructural properties of biodegradable sodium alginate edible films

The amount of plastics used globally today exceeds a million tonnes annually, with an alarming annual growth. The final result is that plastic packaging is thrown into the environment, and the problem of waste is increasing every year. A real alternative is the use bio-based polymer packaging materials. Research carried out in the laboratory context and products tested at the industrial level have confirmed the success of replacing plastic-based packaging with new, edible or completely biodegradable foils. Of the polysaccharides used to obtain edible materials, sodium alginate has the ability to form films with certain specific properties: resistance, gloss, flexibility, water solubility, low permeability to O2 and vapors, and tasteless or odorless. Initially used as coatings for perishable or cut fresh fruits and vegetables, these sodium alginate materials can be applied to a wide range of foods, especially in the meat industry. Used to cover meat products, sodium alginate films prevent mass loss and degradation of color and texture. The addition of essential oils prevents microbial contamination with Escherichia coli, Salmonella enterica, Listeria monocytogenes, or Botrytis cinerea. The obtained results promote the substitution of plastic packaging with natural materials based on biopolymers and, implicitly, of sodium alginate, with or without other natural additions. These natural materials have become the packaging of the future.

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Pullulan-sodium alginate based edible films: Rheological properties of film forming solutions

Carbohydrate Polymers ◽

10.1016/j.carbpol.2011.09.077 ◽

2012 ◽

Vol 87 (2) ◽

pp. 1689-1695 ◽

Cited By ~ 54

Author(s):

Qian Xiao ◽

Qunyi Tong ◽

Loong-Tak Lim

Keyword(s):

Rheological Properties ◽

Sodium Alginate ◽

Edible Films ◽

Film Forming

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Probiotic Coating for Ripened Cheeses With Lactobacillus Acidophilus and Lactobacillus Helveticus Inclusion

Journal of Agricultural Studies ◽

10.5296/jas.v8i3.16052 ◽

2020 ◽

Vol 8 (3) ◽

pp. 152 ◽

Cited By ~ 1

Author(s):

Paula Martins Olivo ◽

Monica Regina da Silva Scapim ◽

Luciana Furlaneto Maia ◽

Juliana Miazaki ◽

Bruna Moura Rodrigues ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Sodium Alginate ◽

Lactobacillus Acidophilus ◽

Random Amplified Polymorphic Dna ◽

Edible Films ◽

Edible Coating ◽

Lactobacillus Helveticus ◽

Water Steam ◽

Gastrointestinal Conditions

Edible films have been employed to improve the food quality. Thus, the objective of this study was to evaluate the edible coverage as a vehicle for probiotics bacteria in cheeses. The experimental design was completely randomized containing four treatments: uncoated cheeses, sodium alginate coated cheeses, sodium alginate + Lactobacillus acidophilus coated cheeses and sodium alginate + Lactobacillus helveticus coated cheeses, analysed for 15 days. The parameters of water steam permeability, thickness and Young's modulus were significant. In the simulation of gastrointestinal conditions, there was a reduction in lactic acid bacteria. There was a reduction in coliform values in coated cheeses. In the identification using Random Amplified Polymorphic DNA technique, Lactobacillus helveticus strains were isolated, suggesting the microorganism migration to inside the cheese. Scanning electron microscopy showed that the lactic acid bacteria were distributed throughout the surface of the edible coating. It suggested the Lactobacillus helveticus permeability added in the cover to the cheese interior, ensuring that the cover can be a vehicle for dairy bacteria.

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Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Journal of Food Quality ◽

10.1155/2017/4954259 ◽

2017 ◽

Vol 2017 ◽

pp. 1-10 ◽

Cited By ~ 8

Author(s):

Zhe Wang ◽

Shuaifeng Hu ◽

Huaiyu Wang

Keyword(s):

Sodium Alginate ◽

Scale Up ◽

Water Vapor Permeability ◽

Edible Films ◽

Vapor Permeability ◽

Obvious Effect ◽

Blend Films ◽

Force Microscopy ◽

Atomic Force ◽

Homogeneous Matrix

In an effort to produce scale-up of edible films, collagen-based films including different amounts of sodium alginate (CS) were prepared by casting method. Films were characterized based on their rheological, thermal, and mechanical properties, water vapor permeability (WVP), and oxygen permeability (OP). The microstructures were also evaluated by scanning electron microscopy (SEM), atomic force microscopy (AFM), and Fourier transform-infrared spectroscopy (FTIR). Furthermore, the addition of sodium alginate effectively improved the viscosity and thermal stability, significantly increased TS, and decreased E and WVP (P<0.05), but with no obvious effect on OP (P>0.05). SEM and AFM showed homogeneous matrix, with no signs of phase separation in the blends. Overall, films (CS2) produced using collagen (g) : sodium alginate (g) = 10 : 2 showed suitable rheological property (apparent viscosity was 4.87 m Pa s−1) and better TS (26.49 Mpa), E (64.98%), WVP (1.79 × 10−10 g·cm−1·s−1·Pa−1), and OP (3.77 × 10−5 cm3·m−2·d−1·Pa−1).

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Preparation and Sealing Processing of Sodium Alginate Based Blending Film

Mathematical Problems in Engineering ◽

10.1155/2015/895637 ◽

2015 ◽

Vol 2015 ◽

pp. 1-7 ◽

Cited By ~ 2

Author(s):

Liqiang Wang ◽

Osvaldo Campanella ◽

Bhavesh Patel ◽

Lixin Lu

Keyword(s):

Sodium Alginate ◽

Research Work ◽

Edible Films ◽

Optimum Combination ◽

Edible Film ◽

Lower Strength ◽

Sealing Performance ◽

Edible Packaging ◽

Seal Strength ◽

Elastic Characteristics

Edible packaging has been successfully used for packaging of low moisture foods such as wrappers. One of the hurdles in the use of edible packaging for moisture rich foods is its ability to successfully seal the package, which is critical due to the lower strength and elastic characteristics of edible films compared to plastic based films. Three important sealing parameters, namely, adhesive concentration, pressure, and temperature during sealing, were investigated to assess sealing performance of the edible film. The edible film was prepared from blend of three polymers (sodium alginate, sodium carboxymethyl cellulose, and gelatin) based on previous research work. The seal was evaluated for seal strength and a quadric regression model to predict seal strength as a function of adhesive concentration, pressure, and temperature during sealing was established. The model was statistically significantP<0.05and an optimum combination of sealing parameters was obtained to be 24.4% adhesive concentration, 0.28 MPa pressure, and 153°C temperature. A sealing time of 1 s was used for all samples. All three factors were significant taken individually and interactions of the three factors were also significant (P<0.05or 0.10) except for the interaction between adhesive concentration and sealing temperature.

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