scholarly journals Starch-Glycerol Based Edible Film and Effect of Rosella (Hibiscus Sabdariffa Linn) Extract and Surimi Dumbo Catfish (Clarias gariepinus) Addition on Its Mechanical Properties

2016 ◽  
Vol 5 (2) ◽  
pp. 33 ◽  
Author(s):  
Endaruji Sedyadi ◽  
Syafiana Khusna Aini ◽  
Dewi Anggraini ◽  
Dian Prihatiningtias Ekawati
Keyword(s):  
Mechanical Properties ◽  
Clarias Gariepinus ◽  
Edible Films ◽  
Packaging Material ◽  
Edible Film ◽  
Hibiscus Sabdariffa ◽  
Solvent Casting ◽  
Environment Friendly ◽  
Flower Extract

Effect of Rosella (<em>Hibiscus Sabdariffa</em> Linn) Extract and Surimi Dumbo catfish (<em>Clarias gariepinus</em>) addition on Starch-Based Edible Film-Glycerol Mechanical Properties has been done. The purpose of this study is to create an active environment-friendly packaging material. Surimi additions are intended to improve the mechanical properties of bioplastics and additions of Rosella extract intended as a bio-indicator of acidity. The method used was Solvent Casting. An amount of surimi and rosella extract varied to obtain the best mechanical properties. The results shows that the addition of surimi and rosella flower extract significantly effect the elongation of Edible films produced up to 27%.

scholarly journals Starch–Mucilage Composite Films: An Inclusive on Physicochemical and Biological Perspective

Polymers ◽  
2021 ◽  
Vol 13 (16) ◽  
pp. 2588
Author(s):  
Mansuri M. Tosif ◽  
Agnieszka Najda ◽  
Aarti Bains ◽  
Grażyna Zawiślak ◽  
Grzegorz Maj ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Barrier Properties ◽  
Edible Films ◽  
Packaging Material ◽  
Polymer Materials ◽  
Synthesis Process ◽  
Packaging Materials ◽  
Packaging Film ◽  
Biodegradable Packaging ◽  
Effective Manner

In recent years, scientists have focused on research to replace petroleum-based components plastics, in an eco-friendly and cost-effective manner, with plant-derived biopolymers offering suitable mechanical properties. Moreover, due to high environmental pollution, global warming, and the foreseen shortage of oil supplies, the quest for the formulation of biobased, non-toxic, biocompatible, and biodegradable polymer films is still emerging. Several biopolymers from varied natural resources such as starch, cellulose, gums, agar, milk, cereal, and legume proteins have been used as eco-friendly packaging materials for the substitute of non-biodegradable petroleum-based plastic-based packaging materials. Among all biopolymers, starch is an edible carbohydrate complex, composed of a linear polymer, amylose, and amylopectin. They have usually been considered as a favorite choice of material for food packaging applications due to their excellent forming ability, low cost, and environmental compatibility. Although the film prepared from bio-polymer materials improves the shelf life of commodities by protecting them against interior and exterior factors, suitable barrier properties are impossible to attain with single polymeric packaging material. Therefore, the properties of edible films can be modified based on the hydrophobic–hydrophilic qualities of biomolecules. Certain chemical modifications of starch have been performed; however, the chemical residues may impart toxicity in the food commodity. Therefore, in such cases, several plant-derived polymeric combinations could be used as an effective binary blend of the polymer to improve the mechanical and barrier properties of packaging film. Recently, scientists have shown their great interest in underutilized plant-derived mucilage to synthesize biodegradable packaging material with desirable properties. Mucilage has a great potential to produce a stable polymeric network that confines starch granules that delay the release of amylose, improving the mechanical property of films. Therefore, the proposed review article is emphasized on the utilization of a blend of source and plant-derived mucilage for the synthesis of biodegradable packaging film. Herein, the synthesis process, characterization, mechanical properties, functional properties, and application of starch and mucilage-based film are discussed in detail.

Preparation and Characterization of Starch/PVA Blend for Biodegradable Packaging Material

2010 ◽  
Vol 123-125 ◽  
pp. 351-354 ◽  
Author(s):  
Fahmida Parvin ◽  
Md. Arifur Rahman ◽  
Jahid M.M. Islam ◽  
Mubarak A. Khan ◽  
A.H.M. Saadat
Keyword(s):  
Mechanical Properties ◽  
Packaging Material ◽  
Rice Starch ◽  
Packaging Materials ◽  
Casting Method ◽  
Environment Friendly ◽  
Elongation At Break ◽  
Biodegradable Packaging ◽  
Soil And Water

Polymer films of rice starch/Polyvinyl alcohol (PVA) were prepared by casting method. Different blends were made varying the concentration of rice starch and PVA. Tensile strength (TS) and elongation at break (Eb) of the prepared films were studied. Films made up of rice starch and PVA with a ratio of 2:8 showed highest TS. 10% sugar was added with highest TS giving four composition of Starch/PVA blend in order to increase TS and Eb. Films made up of rice starch and PVA and sugar with a ratio of 1:8:1 showed highest TS and Eb and the recorded value was 14.96MPa and 637% respectively. The physico-mechanical properties of the prepared sugar incorporated films were improved by grafting with acrylic monomer with the aid of UV radiation. A formulation was prepared with monomer, methylmethacrylat in methanol, and a photo initiator. The highest TS of the grafted films were recorded and the value was 16.38 MPa. The water uptake and weight loss in both soil and water of the grafted films are lower than the non-grafted films. The prepared films were further characterized with stereo micrograph and XRD. Finally, the produced film can be used as biodegradable packaging materials for shopping and garbage bags that are very popular and environment friendly.

Improvement in Food Packaging Industry with Biobased Nanocomposites

2007 ◽  
Vol 3 (4) ◽  
Author(s):  
Zahra Akbari ◽  
Talat Ghomashchi ◽  
Shahin Moghadam
Keyword(s):  
Mechanical Properties ◽  
Food Packaging ◽  
Gas Permeability ◽  
Edible Films ◽  
Edible Film ◽  
Comprehensive Review ◽  
General Review ◽  
Flexible Packaging ◽  
Packaging Industry ◽  
New Challenges

Nanotechnology will become one of the most powerful forces for innovation in the food packaging industry. One such innovation is biobased nanocomposite technology, which holds the key to future advances in flexible packaging. Biobased nanocomposites are produced from incorporation of nanoclay into biopolymers (or Edible films). Advantages of biobased nanocomposites are numerous and possibilities for application in the packaging industry are endless. A comprehensive review of biobased nanocomposite applications in food packaging industry should be necessary because nanotechnology is changing rapidly and the food packaging industry is facing new challenges. This provides a general review of previous works. Many of the works reported in the literature are focused on the production and the mechanical properties of the biobased nanocomposites. Little attention has been paid to gas permeability of biobased nanocomposites. In regard to extensive research on Edible film, this article suggests investigating the replacement of biobased nanocomposites instead of Edible films in different areas of food packaging.

Pemanfaatan Edible Film Dari Limbah Nasi Aking Sebagai Bahan Pelapis Dalam Pengawetan Buah

2021 ◽  
Vol 1 ◽  
pp. 75-79
Author(s):  
Mubarokah N Dewi ◽  
Iqbal Maulana ◽  
Gariza Fadha ◽  
Michelle S Sesira
Keyword(s):  
Mechanical Properties ◽  
Mechanical Characteristics ◽  
Food Additives ◽  
Edible Films ◽  
Edible Film ◽  
Edible Coatings ◽  
Food Ingredients ◽  
Percent Elongation ◽  
Fruit Preservation

The use of synthetic coatings as Food Additives consumed in the long term can damage human health. These horrible effects have paved the way for the development of edible films and natural edible coatings. One of the edible film ingredients is scorched rice which can be used as a coating in fruit preservation. However, the use of this edible film on food ingredients has some problems, especially its mechanical properties which tend to be fragile (not flexible). This article examines the mechanical characteristics of scorched rice with variations in the concentration of glycerol and carrageenan. Based on these results, it was concluded that the higher the volume of glycerol used, the percent elongation increased. The greatest elongation was obtained in the ratio of 3 g of carrageenan with 8 ml of glycerol. However, the addition of glycerol volume causes the biodegradable plastic to tear more easily. The greatest tensile strength value was obtained with a ratio of 5 g of carrageenan and 4 ml of glycerol. The edible film can prevent the spoilage of apples tested for 10 days.

scholarly journals Preparation and Characterization of Chitosan-Avocado Seed Starch (KIT-PBA) Edible Film

2019 ◽  
Vol 4 (3) ◽  
pp. 197
Author(s):  
Endang Susilowati ◽  
Ary Eny Lestari
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Experimental Method ◽  
Edible Films ◽  
Edible Film ◽  
Solubility Test ◽  
Avocado Seed

<pre>Chitosan is a biopolymer that has the advantage of being able to form films that are non-toxic which has great potential to form edible films. To improve the properties of edible films in the form of antioxidants, it is necessary to add other materials such as avocado seed starch. This study aims to determine the effect of the use of avocado seed starch on mechanical properties, degree of <em>swelling</em> and solubility of edible film chitosan-Avocado Seed Starch (Kit-PBA). This study uses a laboratory experimental method. Steps in this study are (1) extraction of avocado seed starch; (2) Making edible film Kit-PBA (mixing chitosan and avocado seed starch), heating and neutralizing) with a ratio between chitosan: avocado seed starch are at 50:50; 60:40; 70:30; 80:20; 90:10; 100: 0; (3) Characterization of Kit-PBA are (tensile strength and elongation) edible film mechanical properties, <em>swelling</em> test and solubility test. The results showed that the higher the concentration of chitosan in the Kit-PBA edible film, the tensile and elongation strength values would increase while the degree of <em>swelling</em> and solubility would decrease.</pre>

scholarly journals Application of Chitosan Shells Meti (Batissa Violacea L. Von Lamarck, 1818) as Edible Film

2019 ◽  
Vol 7 (1) ◽  
pp. 253-264
Author(s):  
EVI SULASTRI ◽  
YONELIAN YUYUN ◽  
NIA HERIANI ◽  
AKHMAD KHUMAIDI
Keyword(s):  
Tensile Strength ◽  
Moisture Content ◽  
Thin Layer ◽  
Edible Films ◽  
Packaging Material ◽  
Optimum Concentration ◽  
Edible Film ◽  
Film Polymer ◽  
Varied Concentration

Edible films are thin layer films used for packaging material andformed from a mixture of polymer and plasticizer. The polymer used is chitosan obtained from shell so fmeti (Batissa violacea L. von Lamarck, 1818). This study aims to determine the characteristics of edible film and optimum concentration of chitosan and glycerol as plasticizer. Edible films were prepared in 9 formulas with variation of chitosan (1%, 2%, 3%) and glycerol (1.2; 1.5; 2 ml/g chitosan). The films were analyzed by physicalcharacterizations including organoleptic, pH, viscosity, moisture content, thickness, tensile strength, elongation, and morphology.The results showed that edible films, produced by varied concentration of chitosan and glycerol, are significantlydifferent in the characteristics of viscosity, pH, thickness, tensile strength, elongation and morphology. Chitosan1 % and glycerol (2 ml/g chitosan) was found to perform the best characteristics of film enhancing certain properties such as thickness, tensile strength, elongation, and morphology. In conclusion, chitosan from metishell can be potentially used as an edible film polymer with desirable properties.

scholarly journals EFFECT OF PLASTICIZERS ON MECHANICAL PROPERTIES OF EDIBLE FILM FROM JANENG STARCH – CHITOSAN

2016 ◽  
Vol 16 (2) ◽  
pp. 45-49
Author(s):  
Narlis Juandi ◽  
Rahmi Rahmi ◽  
Hira Helwati
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Palm Oil ◽  
Edible Films ◽  
Ftir Spectra ◽  
Edible Film ◽  
Biodegradable Films ◽  
Elongation At Break

The interest in the development of edible and biodegradable films has increased because it is every day more evident that non degradable are doing much damage to the environment. In this research, edible films were based on blends of janeng starch in different proportions, added of palm oil or glycerol, which were used as plasticizers. The objective was to study the effect of two different plasticizers, palm oil and glycerol of edible film from janeng starch–chitosan on the mechanical properties and FTIR spectra. Increasing concentration of glycerol as plasticizer resulted tend to increased tensile strength and elongation at break. The tensile strength and elongation at break values for palm oil is higher than glycerol as plasticizer at the same concentration. FTIR spectra show the process of making edible film from janeng starch–chitosan with palm oil or glycerol as plasticizers are physically mixing in the presence of hydrogen interactions between chains.

scholarly journals Making Edible Film from Jackfruit Seed Starch (Artocarpus Heterophyllus) with the Addition of Rosella Flower Extract (Hibiscus Sabdariffa L.) as Antioxidant

2021 ◽  
Vol 16 (6) ◽  
pp. 691-699
Author(s):  
Purnama Ningsih ◽  
Sitti Rahmawati ◽  
Ni Made Nila Santi ◽  
Suherman ◽  
Anang Wahid M. Diah
Keyword(s):  
Room Temperature ◽  
Edible Film ◽  
Hibiscus Sabdariffa ◽  
Test Results ◽  
Cold Temperatures ◽  
Artocarpus Heterophyllus ◽  
Flower Extract ◽  
Ic50 Value ◽  
Physical And Chemical ◽  
Transmission Speed

This study aims to determine the physical and chemical characteristics of the edible film of jackfruit seed starch (Artocarpus heterophyllus) added with antioxidant rosella flower extract (Hibiscus sabdariffa). The type of plasticizer used is glycerol. The best treatment in this study was the jackfruit seed edible film with the addition of rosella flower extract 3% (v/v) with the results obtained respectively for a thickness of 0.09 mm, tensile strength 0.003332 N/mm2, elongation percentage 126.36%, elasticity 0.002637 Kgf/mm2, pH 6.122, water absorption 61.67%, solubility 40%, water vapor transmission speed 0.6714 gram/hour m2, FTIR test results show that the process of making edible film in this research is the mixing process Physics, the shelf life of edible film at room temperature is 6 days and at cold temperatures is 8 days, and has antioxidant activity with an IC50 value 219.948 ppm. The addition of rosella flower extract enhances another benefit of edible film which functions as a food protector from the oxidation process (antioxidant).

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.

scholarly journals PROPERTIES OF EDIBLE FILM FROM MODIFIED SAGO STARCH PRECIPITATED BY BUTANOL

2020 ◽  
Vol 21 (4) ◽  
pp. 164
Author(s):  
Riska Surya Ningrum ◽  
Dewi Sondari ◽  
Putri Amanda ◽  
Bernadeta Ayu Widyaningrum ◽  
Dian Burhani ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Contact Angle ◽  
Tensile Strength ◽  
Food Packaging ◽  
Water Solubility ◽  
Petri Dish ◽  
Edible Films ◽  
Edible Film ◽  
Sago Starch ◽  
Transparent Film

ROPERTIES OF EDIBLE FILM FROM MODIFIED SAGO STARCH PRECIPITATED BY BUTANOL. The edible film is a thin layer that can be used as food packaging and safe for consumption. Starch is a material that can be used as an edible film because it is biodegradable, non-toxic, able to form a strong and transparent film. In this research, sago starch has been precipitated using butanol for 1, 2, 3, 4, and 5 hours. Precipitated sago is reacted with 3% glycerol and then formed into a film by printing it on a petri dish. Characterizations of edible films are FTIR, contact angle, water solubility, swelling power, WVTR, and mechanical properties (thickness, tensile strength, and elongation). Edible film (B2) has the best mechanical properties, that is high hydrophobicity (contact angle is 60,351 degree), tensile strength (6,8843 N/mm2), and elongation (49,5081 %), also low water solubility (0,3352 %), moisture content (18,6005 %), and WVTR (0,02986 g s-1 m-2).

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