Selection of biopolymers to develop a biodegradable and ediblefilm for packaging of luncheon chicken meat slices

2017 ◽  
Vol 36 (01) ◽  
Author(s):  
Dipanwita Bhattacharya ◽  
Kandeepan G.
Keyword(s):  
Food Packaging ◽  
Meat Products ◽  
Methyl Cellulose ◽  
Edible Films ◽  
Packaging Material ◽  
Edible Film ◽  
Carboxy Methyl Cellulose ◽  
Selection Of ◽  
Carboxy Methyl ◽  
Film Solubility

Environmental concerns over disposal of nonrenewable food packaging materials contributed to renewed interest in development of edible coating and films. Meat is one of the most nutrient rich food items and is therefore, highly perishable item due to a considerable microbial load and its autolytic degradation. Edible films and coatings extend the shelf life of foods and others by acting as barriers and also as carriers of substances to inhibit pathogenic and spoilage microorganisms. So, it was proposed to develop edible film as primary packaging material and LDPE film as secondary packaging material for luncheon chicken slices to protect from environmental hazards. The present study revealed 2% carboxy-methyl-cellulose (CMC) best suited for the preparation of edible film on the basis of parameters like elongation ability, film solubility and transparency. As in the cases of 1% and 1.5% levels of carboxy-methyl-cellulose (CMC) film, although they were superior in film solubility and elongation ability, it was difficult to wrap meat products with that due to their poor mechanical property.

scholarly journals Analisis Penambahan Carboxymethyl Cellulose terhadap Edible Film Pati Umbi Garut sebagai Pengemas Buah Strawberry

2019 ◽  
Vol 3 (2) ◽  
pp. 77
Author(s):  
Rr. Dewi Artanti Putri ◽  
Desi Sulistyowati ◽  
Tias Ardhiani
Keyword(s):  
Carboxymethyl Cellulose ◽  
Methyl Cellulose ◽  
Edible Film ◽  
Carboxy Methyl Cellulose ◽  
Biodegradable Film ◽  
Carboxy Methyl

Edible film dari pati merupakan strategi penyusunan kemasan makanan bersifat biodegradable. Film dari  pati memiliki kekurangan sebagai kemasan makanan karena realtif mudah robek, sehingga perlu penambahan plasticizer gliserol agar lebih elastis. Sedangkan untuk meningkatkan kuat tarik dan perbaikan struktur permukaan digunakan turunan selulosa yaitu CMC (Carboxy Methyl Cellulose). Umbi garut berpotensial sebagai bahan baku edible film dengan kandungan pati 86,1%. Dalam penelitian ini dilakukan sintesis edible film dengan penambahan konsentrasi CMC bervariasi (0%, 5%, 10%, 15%, 20% b/b). Selanjutnya dilakukan karakterisasi pengaruh konsentrasi CMC pada ketebalan, ketahanan, kelarutan dalam air, kuat tarik, perpanjangan, dan elastisitas. Edible film dengan penambahan 20% CMC menunjukkan karakteristik ketebalan (0,144 mm), ketahanan terhadap air (93,75%), dan kelarutan dalam air (34%) terbaik. Edible Film dengan penambahan CMC 10% menunjukkan karakteristik kuat tarik (3,5597 Mpa) dan elastisitas (25,85 Mpa) terbaik. Nilai perpanjangan terbaik (18,3%) dengan penambahan CMC 15%. Edible film yang telah diaplikasikan pada buah strawberry dapat memperpanjang umur simpan buah hingga 4 hari.

scholarly journals Chitosan edible films of shrimp waste as food packaging, friendly packaging.

2011 ◽  
Vol 6 (1) ◽  
pp. 38
Author(s):  
Nurhayati Nurhayati ◽  
Agusman Agusman
Keyword(s):  
Environmental Pollution ◽  
Microbial Activity ◽  
Food Packaging ◽  
Meat Products ◽  
Chitosan Film ◽  
Food Products ◽  
Edible Films ◽  
Edible Film ◽  
Shrimp Waste

In an effort to reduce environmental pollution, edible film chitosan has been developed recentlyto maximize the utilization of shrimp waste and to promote the use of environmentally friendlypackaging. Chitosan is obtained through the process of deproteination, demineralization,depigmentation, and deacetylation of chitin. The next phase is dissolving chitosan in acid solventwith addition of plasticizer, followed by printing and drying. Edible chitosan film is applied as acoating on fresh fruits, meat products, sausages and other food products. The advantages ofedible chitosan film is its biodegradability, edibility, and anti microbial activity.

PEMANFAATAN LIMBAH KULIT DURIAN (Durio zibethinus) DAN KULIT CEMPEDAK (Artocarpus integer) SEBAGAI EDIBLE FILM

2014 ◽  
Vol 6 (1) ◽  
pp. 27 ◽  
Author(s):  
Desi Mustika Amaliyah
Keyword(s):  
Tensile Strength ◽  
Food Packaging ◽  
Raw Materials ◽  
Edible Films ◽  
Edible Film ◽  
Durio Zibethinus ◽  
Yield Result ◽  
Pre Treatment

Durian (Durio zibethinus) and cempedak (Artocarpus integer) peels waste are not used by the society. The research aim is to extract pectin from durian and cempedak peels and to formulate the pectin into edible films for food packaging. The research stages were first pre-treatment of durian and cempedak peels, pectin extraction, pectin drying, and  pectin application as edible films with concentration of 0%, 5%, and 15%. Based on this research it was concluded that pectin can be extracted from durian and cempedak peels with yield result of 27.97 % and 55.58 %, respectively. Edible film obtained has  similar characteristics between raw materials cempedak and durian peels. The higher concentration of cempedak peel  pectin increased the thickness, but decreased the tensile strength and elongation at a concentration of 15%. While in edible films from durian peel pectin, the higher concentration of pectin decreased the thickness of edible film on pectin concentration of 15%, lowered tensile strength and raised the edible film elongation.Keywords: waste, durian, cempedak, pectin extraction, edible film

scholarly journals Protein-Based Films and Coatings for Food Industry Applications

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 769
Author(s):  
Vlad Mihalca ◽  
Andreea Diana Kerezsi ◽  
Achim Weber ◽  
Carmen Gruber-Traub ◽  
Jürgen Schmucker ◽  
...  
Keyword(s):  
Food Packaging ◽  
Meat Products ◽  
Water Vapor Permeability ◽  
Food Product ◽  
Edible Films ◽  
Vapor Permeability ◽  
Area Of Interest ◽  
Industry Applications ◽  
Economic Perspectives ◽  
Materials Used

Food packaging is an area of interest not just for food producers or food marketing, but also for consumers who are more and more aware about the fact that food packaging has a great impact on food product quality and on the environment. The most used materials for the packaging of food are plastic, glass, metal, and paper. Still, over time edible films have become widely used for a variety of different products and different food categories such as meat products, vegetables, or dairy products. For example, proteins are excellent materials used for obtaining edible or non-edible coatings and films. The scope of this review is to overview the literature on protein utilization in food packages and edible packages, their functionalization, antioxidant, antimicrobial and antifungal activities, and economic perspectives. Different vegetable (corn, soy, mung bean, pea, grass pea, wild and Pasankalla quinoa, bitter vetch) and animal (whey, casein, keratin, collagen, gelatin, surimi, egg white) protein sources are discussed. Mechanical properties, thickness, moisture content, water vapor permeability, sensorial properties, and suitability for the environment also have a significant impact on protein-based packages utilization.

Slip velocity and temperature jump of a non-Newtonian nanofluid, aqueous solution of carboxy-methyl cellulose/aluminum oxide nanoparticles, through a microtube

2019 ◽  
Vol 29 (5) ◽  
pp. 1606-1628 ◽  
Author(s):  
Marjan Goodarzi ◽  
Saeed Javid ◽  
Ali Sajadifar ◽  
Mehdi Nojoomizadeh ◽  
Seyed Hossein Motaharipour ◽  
...  
Keyword(s):  
Heat Transfer ◽  
Aqueous Solution ◽  
Aluminum Oxide ◽  
Temperature Jump ◽  
Methyl Cellulose ◽  
Oxide Nanoparticles ◽  
Carboxy Methyl Cellulose ◽  
Aluminum Oxide Nanoparticles ◽  
Content Type ◽  
Carboxy Methyl

Purpose With respect to two new subjects, i.e. nanofluids and microchannels, in heat transfer systems and modern techniques used for building them, this paper aims to study on effect of using aluminum oxide nanoparticles in non-Newtonian fluid of aqueous solution of carboxy-methyl cellulose in microtube and through application of different slip coefficients to achieve various qualities on surface of microtube. Design/methodology/approach Simultaneously, the effect of presence of nanoparticles and phenomenon of slip and temperature jump has been explored in non-Newtonian nanofluid in this essay. The assumption of homogeneity of nanofluid and fixed temperature of wall in microtube has been used in modeling processes. Findings The results have been presented as diagrams of velocity, temperature and Nusselt Number and the investigations have indicated that addition of nanoparticles to the base fluid and increase in microtube slip coefficient might improve rate of heat transfer in microtube. Originality/value The flow of non-Newtonian nanofluid of aqueous solution of carboxy methyl cellulose-aluminum oxide has been determined in a microtube for the first time.

scholarly journals Isolasi Dan Karakteristik Fungi Lignoselulolitik Dari Limbah Sawit Sebagai Agen Pendegradasi Pakan Berserat

2019 ◽  
Vol 12 (2) ◽  
pp. 39-48
Author(s):  
Yunilas Yunilas ◽  
Lili Warly ◽  
Yetti Marlida ◽  
Irsan Ryanto
Keyword(s):  
Methyl Cellulose ◽  
Selective Medium ◽  
High Ability ◽  
Carboxy Methyl Cellulose ◽  
Fiber Degradation ◽  
Trichoderma Sp ◽  
Colony Color ◽  
Degradation Test ◽  
Palm Waste ◽  
Carboxy Methyl

Abstrak. Penelitian ini bertujuan untuk mengisolasi dan mengkarakteristik fungi lignoselulolitik dari limbah sawit sebagai pendegradasi serat (senyawa polisakarida). Penelitian ini menggunakan metode eksplorasi melalui isolasi, karakteristik, uji degradasi lignoselulosa dan identifikasi. Isolasi menggunakan medium selektif yang dimodifikasi mengandung carboxy methyl cellulose (CMC), xylan, lignin dan manan. Dari hasil isolasi diperoleh 16 isolat fungi lignoselulolitik dan 4 diantaranya memiliki kemampuan tinggi dalam mendegradasi lignoselulosa yaitu isolate fungi YLF2, YLF3, YLF4 dan YLF8. Isolat fungi yang diperoleh memiliki karakteristik yang bervariasi meliputi bentuk, permukaan, tepi dan warna koloni. Hasil uji degradasi (hidrolitik) menunjukkan bahwa isolat fungi YLF8 menghasilkan indeks hidrolitik lebih tinggi dibanding fungi lainnya. Berdasarkan hasil dapat disimpulkan bahwa isolat fungi YLF8 termasuk pada strain Trichoderma sp berpotensi sebagai isolat pendegradasi serat dan dapat digunakan sebagai bioktivator dalam fermentasi pakan berserat.Isolation And Characteristic Of Lignocellulolitic Fungi Of Palm Waste As a Fiber Feed Degrading AgentAbstract. This study aims to isolate and characterize lignocellulolytic fungi from palm wastes as fiber degradation (polysaccharide compounds). This research uses exploration method through isolation, characteristic, lignocellulosic degradation test and identification. Isolation using modified selective medium contains carboxy methyl cellulose (CMC), xylan, lignin and manan. From isolation result obtained 16 isolates of lignocellulolytic fungi and 4 of them have high ability in degrading lignocellulose that is fungi YLF2, YLF3, YLF4 and YLF8. The obtained fungi isolates have varying characteristics including shape, surface, edges and colony color. The result of degradation test (hydrolytic) showed that YLF8 fungi isolates yielded higher hydrolytic index than other fungi. Based on the results it can be concluded that the isolates of YLF8 fungi belong to the Trichoderma sp strain potentially as fiber degrading isolates and can be used as bioctivators in fibrous fermentation feed. 

scholarly journals Use of Lemongrass Leaf Ethanol Extract for Developing Alginate Based Antibacterial Edible Films

2020 ◽  
Vol 10 (2) ◽  
pp. 99-107
Keyword(s):  
Antibacterial Activity ◽  
Moisture Content ◽  
Food Packaging ◽  
Antimicrobial Agents ◽  
Water Solubility ◽  
Brown Seaweed ◽  
Ethanol Extract ◽  
Edible Films ◽  
Edible Film ◽  
Alcohol Extract

Alginates extracted from brown seaweed have a variety of prospective applications such as thickeners, stabilizers, or restructuring agents. Due to its properties as a natural polysaccharide, alginate is very potential to be used as edible films for food packaging purposes. Edible films are developed for food protection being excellent barriers to gases but not to moisture. Incorporation of antimicrobial agents into edible film formulation can extend product shelf life and reduce the risk of pathogenic bacterial growth on food. Therefore, this study was aimed to develop an alginate based antibacterial edible film. Antibacterial agent extracted from lemongrass leaves using ethanol was employed. The study was conducted by varying the addition levels of lemongrass ethanol extract to the alginate based edible films, i.e. 0.5%, 1.0% and 1.5%. Before being added to the alginate based edible films, the lemongrass ethanol extract was investigated for its antibacterial activity. The edible films obtained were analyzed in terms of physical, mechanical and chemical and microbiological parameters, including thickness, water vapor transmission rate (WVTR), brightness, tensile strength, elongation, moisture content, water solubility and antibacterial activity. Results showed that the higher addition levels of lemongrass ethanol extract tended to produce alginate based edible films with lower WVTR and brightness value as well as higher elongation, moisture content and water solubility. Edible film added with lemongrass ethanol extract resulted in this study demonstrated antibacterial activity against Staphylococcus aureus. The addition of lemongrass alcohol extract at 0.5% was considered as a recommended concentration level for producing alginate based antibacterial edible films.

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