Assessment of physical and mechanical properties of sodium caseinate and stearic acid based film-forming emulsions and edible films

2013 ◽  
Vol 116 (2) ◽  
pp. 598-605 ◽  
Author(s):  
Elham Rezvani ◽  
Gerhard Schleining ◽  
Gülşah Sümen ◽  
Ali R. Taherian
Keyword(s):  
Mechanical Properties ◽  
Stearic Acid ◽  
Physical And Mechanical Properties ◽  
Sodium Caseinate ◽  
Edible Films ◽  
Film Forming

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.

Effect of Glycerol on Physical and Mechanical Properties of Wheat Starch Edible Films

2013 ◽  
Vol 44 (3) ◽  
pp. 176-186 ◽  
Author(s):  
Asgar Farahnaky ◽  
Bahareh Saberi ◽  
Mahsa Majzoobi
Keyword(s):  
Mechanical Properties ◽  
Physical And Mechanical Properties ◽  
Edible Films ◽  
Wheat Starch

scholarly journals Development of milk protein edible films incorporated with Lactobacillus rhamnosus GG

BioResources ◽  
2020 ◽  
Vol 15 (3) ◽  
pp. 6960-6973
Author(s):  
Yun Ying Lee ◽  
Elaine ◽  
Yus Aniza Yusof ◽  
Liew Phing Pui
Keyword(s):  
Storage Temperature ◽  
Lactobacillus Rhamnosus ◽  
Sodium Caseinate ◽  
Edible Films ◽  
Protein Isolate ◽  
Drying Process ◽  
Lactobacillus Rhamnosus Gg ◽  
Film Forming ◽  
Puncture Force ◽  
And Storage

Bioactive edible films have the potential to be probiotic carriers. This innovative approach can replace plastic packaging and can benefit human health. This study demonstrated the incorporation of Lactobacillus rhamnosus GG (LGG) into whey protein isolate (WPI) and sodium caseinate (NaCas) edible films. Probiotic cells were directly incorporated into the film forming solutions, and the films were produced by the casting method. The physical, mechanical, and probiotic viability properties of the edible films were determined in the presence and absence of LGG. Furthermore, the viability of LGG was evaluated during the drying process and storage of 14 days at 4 °C and 25 °C, respectively. The results showed the incorporation of LGG increased the moisture content, puncture force, and lightness of both films. However, viability of LGG was lower in the WPI film regardless of storage temperature. At the end of storage days, both WPI and NaCas edible films maintained the LGG viability above the recommended levels when stored at 4 °C, which was 106 CFU/g. The findings of this study suggested that edible films made of WPI and NaCas showed feasibility to immobilize LGG with chilled storage at 4 ℃.

Research on Preparation and Properties of Edible Composite Protein Films

2011 ◽  
Vol 87 ◽  
pp. 213-222 ◽  
Author(s):  
Gui Yun Chen ◽  
Qiao Lei
Keyword(s):  
Mechanical Properties ◽  
Water Vapor ◽  
Water Solubility ◽  
Water Vapor Permeability ◽  
Sodium Caseinate ◽  
Barrier Properties ◽  
Edible Films ◽  
Protein Isolate ◽  
Vapor Permeability ◽  
Protein Films

Edible films based on whey protein isolate and sodium caseinate were prepared by uniform design method. Glycerol has been incorporated into the edible films as a plasticizer. For all types of films, the influences of components and forming temperature on film properties, such as mechanical properties, water solubility, optical properties, gas and water vapor permeability were investigated. The results suggested that glycerol was the most important factor influencing all the properties of edible composite protein films. However, both increases of sodium caseinate concentration and glycerol content contributed to decrease the barrier properties of gas and water vapor. Among the films studied, group D (prepared with 5% whey protein isolate, 2% sodium caseinate, 50% glycerol at the temperature of 50 °C) showed moderate mechanical properties, optical properties, water solubility and maximum barrier properties of gas and water vapor, with tensile strength=5.85MPa, elongation=101.20%, transparency=91.4%, gas permeability rate=49.92cm3m-2d-10.1MPa-1and water vapor permeability of 0.128×10-11g m-1s-1Pa-1, 0.260×10-11g m-1s-1Pa-1, 0.513×10-11g m-1s-1Pa-1, 1.252×10-11g m-1s-1Pa-1at the RH gradient of 10-40%, 10-50%, 10-60%, 10-70%, respectively.

Physical and Mechanical Properties of Pea Starch Edible Films Containing Beeswax Emulsions

2006 ◽  
Vol 71 (6) ◽  
pp. E290-E296 ◽  
Author(s):  
J.H. Han ◽  
G.H. Seo ◽  
I.M. Park ◽  
G.N. Kim ◽  
D.S. Lee
Keyword(s):  
Mechanical Properties ◽  
Physical And Mechanical Properties ◽  
Edible Films ◽  
Pea Starch

scholarly journals Physical and mechanical properties of edible films made from non-exportable Ecuadorian bananas

2020 ◽  
Vol 19 (4) ◽  
pp. 386-391
Author(s):  
Juliana Criollo-Feijóo ◽  
Carlos Alberto García-González ◽  
José Humberto Ayala-Armijos ◽  
Edison Omar Martínez-Mora ◽  
Fabián Patricio Cuenca-Mayorga
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Amylose Content ◽  
Physical And Mechanical Properties ◽  
Average Diameter ◽  
Edible Films ◽  
Starch Granules ◽  
Native Starch ◽  
Maximum Value ◽  
Low Solubility

This study set out to determine the physical and mechanical properties of edible films made from native starch extracted from non-exportable Ecuadorian bananas (Musa sapientum L.). The following treatments were applied: 0.5% starch - 0.25% glucose (T1), 0.5% starch - 0.5% glucose (T2), 1% starch - 0.25% glucose (T3), and 1% starch - 0.5% glucose (T4). Variables such as physicochemical properties, amylose content, maximum gelation temperature, and the morphology of native starch granules were assessed. Variables in the film, such as thickness, opacity, film solubility, and tensile strength, were also measured. The fruit used in this study was composed of 88.55% starch (dry basis, 15.35% amylose). The starch granules had a dominant ovoid morphology with an average diameter of 25 - 30 μm. The peak gelatinization temperature was 73.80 °C. The maximum value for viscosity was 3,836 cP at 86.8 °C. Films that presented good malleability, thickness, transparency, tensile strength, and low solubility were obtained from T4, which turned out to be the best treatment.

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