Preparation and preliminary characterization of semi refined kappa carrageenan-based edible film incorporated with cinnamon essential oil

2016 ◽  
Author(s):  
Danar Praseptiangga ◽  
Nurmalita Fatmala ◽  
Godras Jati Manuhara ◽  
Rohula Utami ◽  
Lia Umi Khasanah
Keyword(s):  
Essential Oil ◽  
Edible Film ◽  
Preliminary Characterization ◽  
Cinnamon Essential Oil ◽  
Kappa Carrageenan

Characterization of nanobiocomposite kappa-carrageenan film with Zataria multiflora essential oil and nanoclay

2014 ◽  
Vol 69 ◽  
pp. 282-289 ◽  
Author(s):  
Saeedeh Shojaee-Aliabadi ◽  
Mohammad Amin Mohammadifar ◽  
Hedayat Hosseini ◽  
Abdorreza Mohammadi ◽  
Mehran Ghasemlou ◽  
...  
Keyword(s):  
Essential Oil ◽  
Zataria Multiflora ◽  
Kappa Carrageenan

Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil

2013 ◽  
Vol 38 (3) ◽  
pp. 1251-1258 ◽  
Author(s):  
Somayeh Bahram ◽  
Masoud Rezaei ◽  
Mehdi Soltani ◽  
Abdolghasem Kamali ◽  
Seyed Mehdi Ojagh ◽  
...  
Keyword(s):  
Essential Oil ◽  
Whey Protein ◽  
Edible Film ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Cinnamon Essential Oil

scholarly journals Edible film characteristic from yellowfin skin tuna (Thunnus albacares) gelatin enriched with cinnamon (Cinnamomum zeylanicum) and roselle (Hibiscus sabdariffa)

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1646-1652
Author(s):  
A. Ningrum ◽  
M.W. Hapsari ◽  
A.A. Nisa ◽  
H.S.H. Munawaroh
Keyword(s):  
Essential Oil ◽  
Physicochemical Properties ◽  
Physicochemical Characteristic ◽  
Principal Component ◽  
Food Product ◽  
Edible Films ◽  
Active Packaging ◽  
Raw Material ◽  
Edible Film ◽  
Cinnamon Essential Oil

Fish skin gelatin can be developed as a raw material for developing biodegradable packaging such as edible film. The present study was to investigate the feasibility of the combination of fish gelatin and addition of roselle powder (GFRP), cinnamon powder (GFCP) and cinnamon essential oil (GFCEO) in producing edible film and to determine protective effect to food product e.g. bread on the physicochemical properties of the active packaging edible films. All the films were analyzed for their physicochemical properties and its observation as the active packaging for bread. It was observed that the addition of roselle powder, cinnamon powder and cinnamon essential oil gave a better result in edible film properties than control (without addition). Principal Component Analysis (PCA) revealed the distinction among the physicochemical characteristic of GFRP, GFCP and GFCEO. This study also mapped the several physicochemical characteristics of different edible film as packaging treatment.

Preparation and characterization of blended cloves/cinnamon essential oil nanoemulsions

LWT ◽  
2017 ◽  
Vol 75 ◽  
pp. 316-322 ◽  
Author(s):  
Shengjiang Zhang ◽  
Min Zhang ◽  
Zhongxiang Fang ◽  
Yaping Liu
Keyword(s):  
Essential Oil ◽  
Cinnamon Essential Oil
Sign in / Sign up

Export Citation Format

Share Document