Arabinoxylan−Lipid-Based Edible Films and Coatings. 3. Influence of Drying Temperature on Film Structure and Functional Properties

2002 ◽  
Vol 50 (8) ◽  
pp. 2423-2428 ◽  
Author(s):  
D. Phan The ◽  
F. Debeaufort ◽  
C. Péroval ◽  
D. Despré ◽  
J. L. Courthaudon ◽  
...  
Keyword(s):  
Functional Properties ◽  
Edible Films ◽  
Film Structure ◽  
Drying Temperature

scholarly journals The Effect of Extraction Conditions on the Barrier and Mechanical Properties of Kefiran Films

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 602
Author(s):  
Carmen Rodica Pop ◽  
Teodora Emilia Coldea ◽  
Liana Claudia Salanţă ◽  
Alina Lăcrămioara Nistor ◽  
Andrei Borşa ◽  
...  
Keyword(s):  
Water Vapor ◽  
Conformational Changes ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Film Structure ◽  
Water Soluble ◽  
Vapor Permeability ◽  
Water Molecules ◽  
Compact Structure ◽  
Technology Applications

Kefiran is an exopolysaccharide classified as a heteropolysaccharide comprising glucose and galactose in equimolar quantities, and it is classified as a water-soluble glucogalactan. This work aimed to investigate the effect of different extraction conditions of kefiran on the structural and physical properties of the edible films obtained. Fourier-transform infrared spectroscopy and scanning electron microscopy were performed, together with a determinations of moisture content, solubility, water vapor permeability and degree of swelling. The kefiran films presented values of the water vapor permeability between 0.93 and 4.38 × 10−11 g/m.s.Pa. These results can be attributed to the development of a more compact structure, where glycerol had no power to increase the free volume and the water vapor diffusion through their structure. The possible conformational changes in the kefiran film structure, due to the interspersing of the plasticizers and water molecules that they absorb, could be the reason for producing flexible kefiran films in the case of using glycerol as a plasticizer at 7.5% w/w. Moreover, it was observed that the extraction conditions are a significant factor in the properties of these films and their food technology applications.

Effect of lipid incorporation on functional properties of wheat gluten based edible films

2016 ◽  
Vol 69 ◽  
pp. 275-282 ◽  
Author(s):  
Jeancarlo R. Rocca-Smith ◽  
Eva Marcuzzo ◽  
Thomas Karbowiak ◽  
Jessica Centa ◽  
Marco Giacometti ◽  
...  
Keyword(s):  
Functional Properties ◽  
Wheat Gluten ◽  
Edible Films

The influence of the thickness on the functional properties of cassava starch edible films

2007 ◽  
pp. 291-300 ◽  
Author(s):  
Nivea Maria Vicentini ◽  
Paulo José do Amaral Sobral ◽  
Marney Pascoli Cereda
Keyword(s):  
Functional Properties ◽  
Edible Films ◽  
Cassava Starch

scholarly journals Functional Properties and Applications of Edible Films Made of Milk Proteins

1995 ◽  
Vol 78 (11) ◽  
pp. 2563-2583 ◽  
Author(s):  
Hongda Chen
Keyword(s):  
Functional Properties ◽  
Milk Proteins ◽  
Edible Films

scholarly journals Characterization of tuna (Thunnus albacares) skin gelatin edible film incorporated with clove and ginger essential oils and different surfactants

Food Research ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 440-450
Author(s):  
E. Sutrisno ◽  
A. Ningrum ◽  
Supriyadi ◽  
H.S.H. Munawaroh ◽  
Siti Aisyah ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Functional Properties ◽  
Radical Scavenging ◽  
Edible Films ◽  
Edible Film ◽  
Soy Lecithin ◽  
Tuna Fish ◽  
Clove Essential Oil ◽  
And Control

Tuna skin gelatin has the ability to form a good film, transparent color, and a good barrier against oxygen, CO2, and lipids. But the tuna skin gelatin edible film needs to be modified by adding hydrophobic materials and surfactants, to improve their physical and functional properties. The objectives were to determine the physical properties, antioxidant activity, and antimicrobial of tuna skin gelatin edible film were incorporated with ginger, clove essential oils, and surfactants. The stage 1) the extraction of gelatin from the tuna fish skin, 2) making edible films: ginger-tween edible film (GTF), ginger-soy lecithin edible film(GSF), clove-Tween® 20 edible films (CTF), and clove-soy lecithin edible film (CSF). The results showed an increase of thickness, *b values, and the highest value (*b) on GTF, but did not significantly affect *L and *a value. CTF and CSF have higher tensile strength compared to GTF, GSF, and control but not significantly different for elongation at break for all samples. Water vapor permeability was not significantly different amongst all edible films. Solubility decrease when clove essential oil was incorporated, in comparison with GTF, GSF, and control. Fourier transform infrared spectroscopy analyses spectra indicated that edible film added with clove essential oil and soy lecithin exhibited higher hydrophobicity than the control edible film. CTF showed the highest DPPH radical scavenging activities and the highest antimicrobial inhibitory activity. Therefore, clove essential oil and both surfactants could affect the physical and functional properties of resulting edible films.

scholarly journals Physicochemical and Functional Properties of Active Fish Gelatin-Based Edible Films Added with Aloe Vera Gel

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1248
Author(s):  
Jorge Trujillo Sánchez ◽  
Arantzazu Valdés García ◽  
Antonio Martínez-Abad ◽  
Francisco Vilaplana ◽  
Alfonso Jiménez ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Infrared Spectroscopy ◽  
Functional Properties ◽  
Food Packaging ◽  
Structural Changes ◽  
Aloe Vera ◽  
Edible Films ◽  
Postharvest Quality ◽  
Fish Gelatin ◽  
Aloe Vera Gel

Edible films based on the addition of Aloe Vera gel (AV) into fish gelatin (FG) with antimicrobial and functional properties for food packaging applications were proposed in this work. AV showed an amphiphilic nature by infrared spectroscopy, high total phenolics content (TPC), antioxidant activity and thermal stability with an initial degradation temperature of 174 ± 2 °C. Mannose and glucose were quantified as main monosaccharides whereas the linkage composition study confirmed the presence of acemannan as main active polysaccharide. Three different formulations were obtained by the casting technique and the addition of AV contents of 0, 1 and 4 wt.% to FG, showing films with 4 wt.% of AV the best performance. The addition of AV did not significantly affect mechanical and barrier properties to oxygen and water vapour. However, some structural changes were observed by infrared spectroscopy and the obtained glass transition temperature values due to intermolecular interactions that increased the hydrophilicity and solubility of the resulting FG/AV films. A higher thermal stability was observed in films with AV content increasing the initial degradation and oxidation onset temperatures. An antimicrobial activity against S. aureus was also observed for FG/AV films. The addition of AV into FG could be proposed as a potential effective material to increase the postharvest quality of packed fruits and vegetables by retarding the microbial growth and extending the shelf-life of these food products.

Biodegradable Edible Film on the Basis of Apple Waste Products, i.e. Apple Marrow

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 32-43
Author(s):  
Nadezhda Makarova ◽  
Natalya Eremeeva ◽  
Yana Davydova
Keyword(s):  
Low Temperatures ◽  
Raw Materials ◽  
High Strength ◽  
Edible Films ◽  
Strength Properties ◽  
Film Structure ◽  
Apple Pomace ◽  
Edible Film ◽  
Plastic Properties ◽  
Waste Products

Edible film spread worldwide as an alternative to biodegradable polymer film can partially replace it as a packaging material for a number of food products. The article presents data on the study of samples of one-, two-, three-, four-, five-, six-, seven-, eight-, nine-, ten-layer edible films. Edible films are based on one of the most common types of fruit – apples. The film peculiarity is the Apple pomace introduction into its composition, which is currently not used enough in the food industry and is waste. The researchers studied: a) organoleptic properties (appearance, color, taste, aroma, chewability), surface microstructure of edible films using the laser microscopy; b) film structure by the IR spectroscopy; C) the ratio of the film to water, to the effects of high and low temperatures; d) strength properties. Research results show that the edible multi-layer film based on Apple raw materials with the addition of Apple pomace is quite suitable for organoleptic indicators for use. Despite the presence of individual cracks and voids in the film structure, it has high strength characteristics, is moderately resistant to water and low temperatures, but loses its plastic properties when MV-heating.

scholarly journals Effect of surfactants on the functional properties of gelatin-based edible films

2011 ◽  
Vol 103 (2) ◽  
pp. 129-136 ◽  
Author(s):  
Caroline Andreuccetti ◽  
Rosemary A. Carvalho ◽  
Tomás Galicia-García ◽  
Fernando Martínez-Bustos ◽  
Carlos R.F. Grosso
Keyword(s):  
Functional Properties ◽  
Edible Films

Bioactive edible films for food applications:Influence of the bioactive compounds on film structure and properties

2017 ◽  
Vol 59 (7) ◽  
pp. 1137-1153 ◽  
Author(s):  
Nasreddine Benbettaïeb ◽  
Thomas Karbowiak ◽  
Frédéric Debeaufort
Keyword(s):  
Bioactive Compounds ◽  
Edible Films ◽  
Film Structure ◽  
Structure And Properties

Influence of Emulsifier Type and Content on Functional Properties of Polysaccharide Lipid-Based Edible Films

2004 ◽  
Vol 52 (21) ◽  
pp. 6448-6455 ◽  
Author(s):  
Barbara Bravin ◽  
Donatella Peressini ◽  
Alessandro Sensidoni
Keyword(s):  
Functional Properties ◽  
Edible Films
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