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

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.

Optimized Materials Properties for Organosilicate Glasses Produced by Plasma-Enhanced Chemical Vapor Deposition

2003 ◽  
Vol 766 ◽  
Author(s):  
M.L. O'Neill ◽  
R.N. Vrtis ◽  
J.L. Vincent ◽  
A.S. Lukas ◽  
E.J. Karwacki ◽  
...  
Keyword(s):  
Vapor Deposition ◽  
Material Properties ◽  
Chemical Vapor ◽  
Film Structure ◽  
Structure And Properties ◽  
Materials Properties ◽  
Precursor Structure ◽  
Processing Platform ◽  
The Relationship ◽  
Organosilicate Glasses

AbstractIn this paper we examine the relationship between precursor structure and material properties for films produced from several leading organosilicon precursors on a common processing platform. Results from our study indicate that for the precursors tested the nature of the precursor has little effect upon film composition but significant impact on film structure and properties.

The effect of thin film structure and properties on gold ball bonding

1998 ◽  
Vol 27 (11) ◽  
pp. 1211-1215 ◽  
Author(s):  
J. E. Krzanowski ◽  
E. Razon ◽  
A. F. Hmiel
Keyword(s):  
Thin Film ◽  
Film Structure ◽  
Structure And Properties ◽  
Thin Film Structure ◽  
Gold Ball ◽  
Ball Bonding

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 ADVANCES IN PRESERVATION OF FRUITS AND VEGETABLES WITH BIOACTIVE COATINGS

2015 ◽  
Vol 33 (2) ◽  
Author(s):  
ROMEO ROJAS ◽  
ANTONIO A. VICENTE ◽  
CRISTÓBAL N. AGUILAR
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Fruits And Vegetables ◽  
Edible Films ◽  
High Quality ◽  
Bioactive Coatings ◽  
Food Engineering ◽  
Science Technology ◽  
Challenges And Opportunities ◽  
Continue Research

Bioactive compounds are a large group of compounds (antimicrobials, antioxidants, nutrients, etc.), but its use in edible films and coatings for application on fruits and vegetables has been very important because nowadays the consumers demand fruits and vegetables that are fresh, healthy, high quality and easy to prepare. A number of investigations have shown that the use of additives in edible films and coatings improve its functionability and provide compounds for human health. However, it is necessary to continue research that can generate specific or tailor-made edible films and coatings for each product with the best characteristics for preservation. In this review we present and analyze the concepts, progress and perspectives in the design and application of edible films and coatings for fruits and vegetables in order to define the challenges and opportunities that this topic of study in the field of science, technology and food engineering.

scholarly journals Plasma-deposited hydrogenated amorphous silicon films: multiscale modelling reveals key processes

RSC Advances ◽  
2017 ◽  
Vol 7 (31) ◽  
pp. 19189-19196 ◽  
Author(s):  
Z. Marvi ◽  
S. Xu ◽  
G. Foroutan ◽  
K. Ostrikov ◽  
I. Levchenko
Keyword(s):  
Amorphous Silicon ◽  
Hydrogenated Amorphous Silicon ◽  
Film Structure ◽  
Multiscale Modelling ◽  
Structure And Properties ◽  
Growth Processes ◽  
Chemical Mechanisms ◽  
Physical And Chemical ◽  
Hydrogenated Amorphous

Physical and chemical mechanisms and role of plasma in the synthesis of hydrogenated amorphous silicon were studied numerically to reveal the key growth processes and, hence, to ensure a higher level of control over the film structure and properties.

scholarly journals Application of Encapsulation Technology in Edible Films: Carrier of Bioactive Compounds

2021 ◽  
Vol 5 ◽  
Author(s):  
Vandana Chaudhary ◽  
Neha Thakur ◽  
Priyanka Kajla ◽  
Shubham Thakur ◽  
Sneh Punia
Keyword(s):  
Bioactive Compounds ◽  
Food Systems ◽  
Food Packaging ◽  
Edible Films ◽  
Oxidation Reactions ◽  
Environment Friendly ◽  
Edible Packaging ◽  
Delivery Vehicles ◽  
Packaging Industry ◽  
Safe Food

Nutraceuticals, functional foods, immunity boosters, microcapsules, nanoemulsions, edible packaging, and safe food are the new progressive terms, adopted to describe the food industry. Also, the rising awareness among the consumers regarding these has created an opportunity for the food manufacturers and scientists worldwide to use food as a delivery vehicle. Packaging performs a very imminent role in the food supply chain as well as it is a consequential part of the process of food manufacturing. Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc. and other consumable constituents extracted from various non-conventional sources like microorganisms are used alone or imbibed together. These edible packaging are indispensable and are meant to be consumed with the food. This shift in paradigm from traditional food packaging to edible, environment friendly, delivery vehicles for bioactive compounds have opened new avenues for the packaging industry. Bioactive compounds imbibed in food systems are gradually degenerated, or may change their properties due to internal or external factors like oxidation reactions, or they may react with each other thus reducing their bioavailability and ultimately may result in unacceptable color or flavor. A combination of novel edible food-packaging material and innovative technologies can serve as an excellent medium to control the bioavailability of these compounds in food matrices. One promising technology for overcoming the aforesaid problems is encapsulation. It can be used as a method for entrapment of desirable flavors, probiotics, or other additives in order to apprehend the impediments of the conventional edible packaging. This review explains the concept of encapsulation by exploring various encapsulating materials and their potential role in augmenting the performance of edible coatings/films. The techniques, characteristics, applications, scope, and thrust areas for research in encapsulation are discussed in detail with focus on development of sustainable edible packaging.

scholarly journals Fruit and Vegetable Peels: Utilization of High Value Horticultural Waste in Novel Industrial Applications

Molecules ◽  
2020 ◽  
Vol 25 (12) ◽  
pp. 2812 ◽  
Author(s):  
Harsh Kumar ◽  
Kanchan Bhardwaj ◽  
Ruchi Sharma ◽  
Eugenie Nepovimova ◽  
Kamil Kuča ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Fruits And Vegetables ◽  
Low Cost ◽  
Value Added ◽  
Economic Loss ◽  
Edible Films ◽  
Industrial Applications ◽  
Fruit And Vegetable ◽  
Horticultural Crops ◽  
Fully Cooked

Fruits and vegetables are the highly used food products amongst the horticultural crops. These items are consumed uncooked, nominally cooked or fully cooked, according to their nature and cooking process. With the change in diet habits and rising population, the production, as well as the processing of horticultural crops, has exponentially improved to meet its increasing demand. A large amount of peel waste is generated from fruit and vegetable-based industries and household kitchen and has led to a big nutritional and economic loss and environmental problems. Processing of fruits and vegetables alone generates a significant waste, which amounts to 25–30% of the total product. Most common wastes include pomace, peels, rind and seeds, which are highly rich in valuable bioactive compounds such as carotenoids, enzymes, polyphenols, oils, vitamins and many other compounds. These bioactive compounds show their application in various industries such as food to develop edible films, food industries for probiotics and other industries for valuable products. The utilization of these low-cost waste horticultural wastes for producing the value-added product is a novel step in its sustainable utilization. The present review intends to summarize the different types of waste originating from fruits as well as vegetables peels and highlight their potential in developing edible films, probiotics, nanoparticles, carbon dots, microbial media, biochar and biosorbents.

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.

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