scholarly journals Reinforced cassava starch based edible film incorporated with essential oil and sodium bentonite nanoclay as food packaging material

2018 ◽  
Vol 55 (5) ◽  
pp. 1953-1959 ◽  
Author(s):  
Butsadee Iamareerat ◽  
Manisha Singh ◽  
Muhammad Bilal Sadiq ◽  
Anil Kumar Anal
Keyword(s):  
Essential Oil ◽  
Food Packaging ◽  
Cassava Starch ◽  
Packaging Material ◽  
Edible Film ◽  
Sodium Bentonite

Antimicrobial Effects of Cinnamon and Rosemary Essential Oils

2015 ◽  
Vol 731 ◽  
pp. 385-388 ◽  
Author(s):  
Dong Mei Ding ◽  
Fang Jie Wang ◽  
Xin Xin Liu ◽  
Chun Yang Han
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Food Packaging ◽  
Packaging Material ◽  
Antimicrobial Efficacy ◽  
Chemical Components ◽  
Strong Inhibition ◽  
Active Constituents ◽  
Cinnamon Essential Oil ◽  
Rosemary Essential Oil

The objectives of this study were to evaluate the antimicrobial efficacy of cinnamon essential oil (CEO) and rosemary essential oil (REO) against 4 food-related microorganisms. The chemical components of CEO and REO were also analyzed by GC/MS. The major active constituents of CEO were cinnamaldehyde (80.010%) and 2-methoxycinnamaldehyde (10.550%), and the major active constituents of REO were 1,8-Cineole (51.783%) and α-Pinene (13.508%).The antimicrobial results indicated that both them display strong inhibition against 4 strains. The combination showed additive efficacy against all tested microorganisms. Thus, our study demonstrated that CEO and REO can be considered potential alternatives to control pathogens and microbial in the food or food packaging material.

scholarly journals ANTI-MICROBIC FOOD PACKAGING INNOVATION FROM WASTE BANANA SKIN AND DURIAN SEEDS

2021 ◽  
Vol 4 (1) ◽  
pp. 43
Author(s):  
Reno Susanto ◽  
W Revika ◽  
Irdoni Irdoni
Keyword(s):  
Tensile Strength ◽  
Essential Oil ◽  
Shelf Life ◽  
Food Packaging ◽  
Microbial Growth ◽  
Raw Materials ◽  
Extraction Process ◽  
Edible Films ◽  
Edible Film ◽  
Food Ingredients

Edible film is a packaging that has the advantage of being easily degraded so that it does not cause environmental problems such as plastic waste which can pollute the environment. Edible film is considered to have good prospects for application in food ingredients, one of which is meat, because meat has a limited shelf life. The addition of antimicrobial ingredients to the edible film in the form of essential oil of basil leaves is useful for reducing microbial growth. The purpose of this study was to make edible films to extend the shelf life of frozen meat, utilize banana peels and durian seeds as the main ingredients for making edible films and use basil essential oil as an antimicrobial agent. The stages of activities carried out in this study included the preparation of raw materials for waste banana peels, durian seeds, and basil leaves. This stage includes the extraction process of each ingredient that produces pectin from banana peels, starch from durian seeds, and essential oil from basil leaves. Furthermore, the making of edible films from these raw materials varied the ratio between the mass of pectin and starch. The formed edible films were analyzed using FTIR, attractiveness test, and microbial growth testing by comparing meat coated with edible film and meat not coated with edible film. The characteristics of the edible film produced are 0.1 mm thick with a tensile strength value of 64.65 MPa - 75.34 MPa and a percent elongation value of 0.318% - 0.36%. The best edible film was produced at a ratio of 4: 1 (pectin: starch) with the addition of antimicrobials which had a film thickness of 0.1 mm with a tensile strength value of 75.34 MPa and 0.35% elongation percent.

scholarly journals Development of Banana Edible Film and Assessment of Physicochemical Properties

2019 ◽  
pp. 1-6
Author(s):  
Jyoti Kumari Tak ◽  
Shashi Jain
Keyword(s):  
Physicochemical Properties ◽  
Sensory Evaluation ◽  
Food Packaging ◽  
Water Solubility ◽  
Low Cost ◽  
Food Product ◽  
Packaging Material ◽  
Edible Film ◽  
Banana Peel ◽  
Surface Reflection

Aim of Study: In today’s generation there is a need of biodegradable packaging material to overcome the diseases due to synthetic food packaging. Edible packaging is produced from renewable natural sources and can increase the shelf life of food product. In particular banana peel is abundantly present in nature, loaded with ample nutrients, renewable and low cost. Hence the research aimed to develop edible film from banana peel. Study Design: Experimental design Place and duration of study: Department of Food Science and Nutrition, College of Community and Applied Sciences, MPUAT, Udaipur, from January 2017 to August 2019. Methodology: For film production acetic acid and glycerol was added in solution to provide the better gelatinization, transparency and flexibility of film. The developed film was assessed for its physicochemical properties such as thickness, density, transparency, tensile strength, elongation at break, water solubility, surface reflection spectra and appearance. Moreover sensory evaluation of films was also conducted to know the acceptability of film using nine point hedonic scale. Results: After the various trials edible film was successfully developed from banana peels and developed banana film was found to have desirable properties as a packaging material. Results of sensory evaluation showed that film was neither liked nor disliked by panel members.       Conclusion: A non harmful and environment friendly edible film can be developed from the banana peel which will be beneficial for industrial use as a food packaging material. Moreover further researches are needed to bring this film from laboratory to consumer market.

scholarly journals Effect of antimicrobial addition from lime extract on edible film as food packaging

2021 ◽  
Vol 913 (1) ◽  
pp. 012031
Author(s):  
L Pudjiastuti ◽  
N N Sugianto ◽  
A Hamzah ◽  
D R Zuchrillah ◽  
N F Puspita ◽  
...  
Keyword(s):  
Water Vapor ◽  
Moisture Content ◽  
Food Packaging ◽  
Cassava Starch ◽  
Edible Film ◽  
Viable Option ◽  
Swelling Degree ◽  
Water Vapor Transmission

Abstract Edible film from cassava starch was successfully synthesized. It was equipped with antimicrobials created from glycerol and lime extract. In this study, edible film will be utilized as food packaging. It was easily produced through simple methods. Cassava starch was mixed with glycerol and lime extract in various concentrations. The effect of dosage concentration of lime extract was studied. The thickness of film, moisture content, swelling degree, solubility, water vapor transmission and biodegradability were also studied. Edible film obtained at 0.25 mm of thickness, the swelling degree did not reach 2%. The biodegradability for seven days was only at 60%. This edible film can be viable option as food packaging

Chitosan films incorporated with Apricot ( Prunus armeniaca ) kernel essential oil as active food packaging material

2018 ◽  
Vol 85 ◽  
pp. 158-166 ◽  
Author(s):  
Ruchir Priyadarshi ◽  
Sauraj ◽  
Bijender Kumar ◽  
Farha Deeba ◽  
Anurag Kulshreshtha ◽  
...  
Keyword(s):  
Essential Oil ◽  
Food Packaging ◽  
Packaging Material ◽  
Prunus Armeniaca ◽  
Active Food Packaging ◽  
Chitosan Films

Selection of biopolymers to develop a biodegradable and ediblefilm for packaging of luncheon chicken meat slices

2017 ◽  
Vol 36 (01) ◽  
Author(s):  
Dipanwita Bhattacharya ◽  
Kandeepan G.
Keyword(s):  
Food Packaging ◽  
Meat Products ◽  
Methyl Cellulose ◽  
Edible Films ◽  
Packaging Material ◽  
Edible Film ◽  
Carboxy Methyl Cellulose ◽  
Selection Of ◽  
Carboxy Methyl ◽  
Film Solubility

Environmental concerns over disposal of nonrenewable food packaging materials contributed to renewed interest in development of edible coating and films. Meat is one of the most nutrient rich food items and is therefore, highly perishable item due to a considerable microbial load and its autolytic degradation. Edible films and coatings extend the shelf life of foods and others by acting as barriers and also as carriers of substances to inhibit pathogenic and spoilage microorganisms. So, it was proposed to develop edible film as primary packaging material and LDPE film as secondary packaging material for luncheon chicken slices to protect from environmental hazards. The present study revealed 2% carboxy-methyl-cellulose (CMC) best suited for the preparation of edible film on the basis of parameters like elongation ability, film solubility and transparency. As in the cases of 1% and 1.5% levels of carboxy-methyl-cellulose (CMC) film, although they were superior in film solubility and elongation ability, it was difficult to wrap meat products with that due to their poor mechanical property.

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

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