scholarly journals The Effect of Temperature Variation on the Yield Edible Film of Canna Starch (Canna edulis Kerr) Modified by Aloe Vera (Aloe vera L) with Addition of Purple Cabbage (Brassica oleracea) Anthocyanin Pigment as Bioindicator

2019 ◽  
Vol 2 ◽  
pp. 213-217
Author(s):  
Meida Dwi Nugraheni ◽  
Dwiarni Fitri Wulansari ◽  
Endaruji Sedyadi ◽  
Irwan Nugraha ◽  
Ika Nugraheni Arimartiwi
Keyword(s):  
Brassica Oleracea ◽  
Temperature Variation ◽  
Aloe Vera ◽  
Edible Films ◽  
Edible Film ◽  
Effect Of Temperature ◽  
Ph Indicator ◽  
Aloe Vera Gel ◽  
Film Synthesis ◽  
Cabbage Extract

Edible films are made from canna tuber starch, glycerol, aloe vera gel, and addition of purple cabbage extract (Brassica oleracea) aimed to determine the effect of temperature variation on the results of edible film synthesis and anthocyanin effectivenes s of purple cabbage as a pH indicator. The stages in this study include isolation of canna tuber starch, extraction of purple cabbage, making aloe vera gel, determination of anthocyanin extract proportions, synthesis of edible films with varied temperatures, and characterization of edible film results. Optimal composition of cabbage extract as a pH bio-indicator is used for synthesis of edible film with temperature variations between 75-90oC and elongation of 26.6% and WVTR value of 4.750 g/m2h at 85oC.

scholarly journals The Effect of Aloe vera and Glycerol Addition on Edible Film of Lesser Yam Starch (Dioscorea esculenta L. Burkill)

2020 ◽  
Vol 3 (1) ◽  
pp. 26
Author(s):  
Devi Dwi Siskawardani ◽  
Warkoyo Warkoyo ◽  
Anggit Ayu Pradana Siwi
Keyword(s):  
Tensile Strength ◽  
Food Packaging ◽  
Transmission Rate ◽  
Block Design ◽  
Aloe Vera ◽  
Edible Films ◽  
Thin Layers ◽  
Edible Film ◽  
Two Factors ◽  
Starch Gel

Edible films are thin layers made from hydrocolloids, lipids, and their combinations, functioning as a barrier to mass transfer. The hydrocolloid source that commonly used for the edible film is starch. Lesser yam has the potential to be developed into food packaging products. It has a high starch yield (21.4%). The starch properties, which usually obstruct the edible film production are not resistant to high temperature, it produces a starch suspension with viscosity and ability to form a gel is not uniform, cannot stand in acidic conditions, does not resist stirring, limited solubility in water, and starch gel is easy to syneresis and brittle. This study aimed to investigate the effect of glycerol and Aloe vera concentration on the physical and mechanical edible film. Randomized complete block design (RCBD) factorial with two factors was adopted. The first factor was Aloe vera concentration (0, 1%, 0.2% and 0.3% b / v), and the second factor wasglycerol concentration (17.5, 22.5 and 27.5% v/b). The parameters tested included thickness, tensile strength, elongation, solubility, transparency, and water vapor transmission rate (WVTR). The results showed an interaction between the addition of glycerol and Aloe vera to thickness, tensile strength, solubility, transparency, and WVTR. The best characteristics of edible film were produced by the addition of glycerol 17.5% and Aloe vera0.1% with the thickness (0.11 mm), tensile strength (2.03 MPa), elongation (15.38%), solubility (64.44%), transparency (2.88 mm-1), and WVTR (13.27 g m-2 24 h-1).

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.

Aloe vera gel, an excellent base material for edible films and coatings

2021 ◽  
Author(s):  
Abid Aslam Maan ◽  
Zienab Fawzy Reiad Ahmed ◽  
Muhammad Kashif Iqbal Khan ◽  
Asad Riaz ◽  
Akmal Nazir
Keyword(s):  
Aloe Vera ◽  
Base Material ◽  
Edible Films ◽  
Aloe Vera Gel

scholarly journals Study of Physical Characteristic, Water Vapor Transmission Rate and Inhibition Zones of Edible Films from Aloe vera (Aloe barbadensis) Incorporated with Yellow Sweet Potato Starch and Glycerol

2019 ◽  
Vol 2 (2) ◽  
pp. 195
Author(s):  
Nur Rahmiatiningrum ◽  
Sukardi Sukardi ◽  
Warkoyo Warkoyo
Keyword(s):  
Tensile Strength ◽  
Sweet Potato ◽  
Transmission Rate ◽  
Potato Starch ◽  
Aloe Vera ◽  
Edible Film ◽  
Water Vapor Transmission Rate ◽  
Aloe Vera Gel ◽  
Inhibition Zones ◽  
Sweet Potato Starch

Glucomannan was the main polysaccharide of Aloe vera gel. It was dissolved in water, formed a gel, and transparent as a film. Aloe vera gel was reported antimicrobial and antioxidant activity such as saponin and anthraquinone that was potential for the increased value of an edible film. However, Aloe vera gel form weak film caused glucomannan to have high water absorption. In this research, Aloe vera gel was used as a basis for the polymer film. Yellow sweet potato starch added for the strength matrix component used amylose. This starch expected to give colors from carotenoids. Glycerol also added for the flexibility of an edible film. Randomized Complete Block Design Factorial (RCBD) was applied. The first factor was concentration of yellow sweet potato starch (1%, 2%, 3%) and the second one was glycerol (0,1%, 0,25%, and 0,5%). The parameters tested were color, thickness, transparency, tensile strength, elongation, solubility, water vapor transmission rate, and inhibition zones against E. coli, and S. aureus, fungi A. niger and C. Albicans. The results showed that the addition of yellow sweet potato starch and glycerol with different concentration had a significant effect on color, thickness, transparency, tensile strength, elongation, and solubility. However, an edible film on this research has not to show bacteria and fungi inhibition zone of edible film. P2G1 is the best treatment (yellow sweet potato starch 2% and glycerol 0,1%) produced an edible film with a thickness of 0.12mm, elongation 50.85%, tensile strength 0.55 MPa, solubility 41.03%, transparency 2.13%, vapor transmission rate 3,40 g/m2/24hours, L, a+, b+ score in sequence 41.87, 0.2, and 4.1.

scholarly journals Novel Colour-Based, Prototype Indicator for Use in High-Pressure Processing (HPP)

Chemosensors ◽  
2021 ◽  
Vol 9 (7) ◽  
pp. 164
Author(s):  
Dilidaer Yusufu ◽  
Michael Bingham ◽  
Andrew Mills
Keyword(s):  
High Pressure ◽  
Silica Gel ◽  
Barrier Layer ◽  
High Pressures ◽  
Aloe Vera ◽  
Colour Change ◽  
High Pressure Processing ◽  
Ph Indicator ◽  
Permeable Barrier ◽  
Aloe Vera Gel

The preparation and testing of a colour-based prototype indicator for high-pressure processing (HPP) are described. The indicator is a layered structure comprising a pressed disc of a mixture of silica gel, which has been previously loaded with a set wt% of acidified water, and polytetrafluoroethylene, PTFE, powders, a water-permeable barrier layer, and a Congo-Red-based pH indicator layer, all vacuum-sealed in a water impermeable plastic film. The value of the wt% is calculated from the ratio of the mass of acidified water added to the mass of originally dry silica gel. The high pressures associated with HPP drive the release of the acidified water from the silica gel and its subsequent transport through the water-permeable barrier layer to the pH indicator, thereby producing a striking red-to-blue colour change. The response of the HPP indicator can be tuned to different HPP conditions by varying the wt% of acidified water used to load the silica gel powder. Indicators, with 61, 63, and 65 wt% acidified water loaded silica gel, are prepared and found to require, respectively, the application of at least, 600, 400, and 300 MPa pressure for 3 min to effect a change colour. To our knowledge, this is the first reported example of a prototype HPP indicator that can be tuned to respond to the very different pressure and time conditions used in HPP to sterilise such very different products as milk, apple and orange juice, and aloe vera gel.

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