Characteristics of Moisture Content, Swelling, Opacity and Transparency with Addition Chitosan as Edible Films/Coating Base on Casein

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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Moisture Sorption Behavior, and Effect of Moisture Content and Sorbitol on Thermo-Mechanical and Barrier Properties of Pectin Based Edible Films

International Journal of Food Engineering ◽

10.2202/1556-3758.1137 ◽

2007 ◽

Vol 3 (4) ◽

Cited By ~ 4

Author(s):

Neda Maftoonazad ◽

Hosahalli S. Ramaswamy ◽

Michele Marcotte

Keyword(s):

Mechanical Properties ◽

Glass Transition ◽

Moisture Content ◽

Moisture Sorption ◽

Water Vapor Permeability ◽

Edible Films ◽

Vapor Permeability ◽

Sorption Behavior ◽

Intermediate Water ◽

Moisture Contents

The moisture sorption behavior of pectin films formulated with different sorbitol content was evaluated and films with different equilibrium moisture contents were obtained. Different models were used to describe the moisture sorption isotherms (MSI) of pectin films, sorbitol and pectin powder. Based on changes observed in MSI, sorbitol was found to strongly interact with pectin polymers. Incorporation of sorbitol in pectin films resulted in lower equilibrium moisture contents at low to intermediate water activities (aw), but much higher moisture contents at aw > 0.53. Estimates of monolayer moisture values (1.53 3.81 g H2O kg-1 solids) were obtained by the application of Guggenheim-Anderson-DeBoer (GAB) model. A differential mechanical analyzer (DMA) was used for mechanical properties of formulated films while a differential scanning calorimeter (DSC) was used for thermal properties and glass transition temperature (Tg). With both DMA and DSC tests, the strong plasticizing action of water and sorbitol was evident. Tg vs. moisture content data were successfully fitted to the Fox empirical model. Multi-frequency DMA measurements provided estimates for the apparent activation energy (Ea) of the second glass transition in the range of 131-184 kJ/mol; the values for Ea decreased with increasing sorbitol concentration. Water vapor permeability (WVP) and mechanical properties of the films were also analyzed under varying sorbitol and moisture contents. Increasing moisture or addition of sorbitol to pectin films increased the elongation at break, but decreased the tensile strength, modulus of elasticity and Tg, and increased WVP of the films.

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Na-Alginate Utilization of Brown Algae (Sargassum sp.) as A Halal Edible Film Basic Materials

Indonesian Journal of Halal Research ◽

10.15575/ijhar.v1i1.4242 ◽

2019 ◽

Vol 1 (1) ◽

pp. 9-13

Author(s):

Nisa Nur Khasanah ◽

Vina Amalia ◽

Baiq Vera El Viera ◽

Asti Sawitri

Keyword(s):

Tensile Strength ◽

Moisture Content ◽

Brown Algae ◽

Research Method ◽

Edible Films ◽

Ash Content ◽

Edible Film ◽

Isolation And Characterization ◽

Two Stages

Edible films made of Na-alginate from brown algae have great potential to be developed as brown algae have a fairly high abundance in Indonesia but have not been widely used. Therefore, in this study conducted by making edible films made from Na-alginate modified by the addition of hydrocolloids carrageenan and glycerol plasticizier. The addition of carrageenan biopolymers is the property of the produced Edible film. The use of glycerol as a plasticizer aims to improve the properties of elasticity Edible films. This research method consists of two stages. First, the isolation and characterization of Na-alginate. Both the preparation and characterization of making edible films. Na-alginate characterization results in yield of 25.68%, 10.84% moisture content, ash content of 23.79%. The carrageenan on the formula Edible films affect the characterization of the resulting films. The value of water absorption from 333.13% to 335.45% and the elongation of 26.26% to 33.34%, and the declining value of tensile strength of 8.93 MPa to 4.17 MPa and young's modulus values of 0.34 MPa to 0.22 MPa with the addition of carrageenan on an Edible film formula.

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Evaluation of the physicochemical and antibacterial properties of films based on biopolymers incorporating Zingiber officinale extract

Research Society and Development ◽

10.33448/rsd-v9i8.6199 ◽

2020 ◽

Vol 9 (8) ◽

pp. e618986199

Author(s):

Gabriel Augusto Rodrigues ◽

Wanderson de Oliveira dos Santos ◽

Geoffroy Roger Pointer Malpass ◽

Mônica Hitomi Okura ◽

Rafaela Cristina Sanfelice ◽

...

Keyword(s):

Antimicrobial Activity ◽

Moisture Content ◽

Antibacterial Properties ◽

Zingiber Officinale ◽

Edible Films ◽

Laboratory Research ◽

Solubility In Water ◽

Selective Permeability ◽

Quantitative Basis ◽

Low Solubility

Polysaccharides are a sustainable material for coatings and edible films, as they are nontoxic, widely available in nature and have selective permeability to CO2 and O2. In this work, a laboratory research on a quali/quantitative basis, sodium alginate films were developed, with and without post-film cross-linking, as well as chitosan films incorporating Z. officinale extract as an antimicrobial additive. Several properties such as solubility, moisture content, swelling, morphology and antimicrobial activity of prepared films were compared. The alginate films with crosslinking and incorporation of extract of Z. officinale showed the best characteristics to be used as medicated dressing, since it presents low solubility in water, higher swelling, and lower moisture content. In addition, the alginate film with crosslinking and incorporation of medium concentration of Z. officinale extract showed antimicrobial activity against Bacillus cereus.

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Physical Properties of Edible Films from Pangasius catfish Bone Gelatin-Breadfruits Strach with Different Formulations

Indonesian Food Science and Technology Journal ◽

10.22437/ifstj.v3i2.9498 ◽

2020 ◽

Vol 3 (2) ◽

pp. 42-47

Author(s):

Rian Adhi Santoso ◽

Yoni Atma

Keyword(s):

Tensile Strength ◽

Water Vapor ◽

Moisture Content ◽

Physical Properties ◽

Food Packaging ◽

Edible Films ◽

Fish Bone ◽

Edible Film ◽

Japanese Industrial Standard ◽

Water Vapor Transmission

Abstract— This research aims to provide edible film made from fish bone gelatin of Pangasius catfish mixed breadfruit starch with different formulations. The study was carried out through three stages including breadfruit starch isolation, edible films fabrication and analysis of physical properties of resulted edible film such as thickness, water vapor transmission, tensile strength and percent of elongation as well as moisture content. Edible films which were formulated from fish bone gelatin of Pangasius catfish by breadfruit starch addition have thickness values ranged of 0.084-0.123 mm, 6.08 - 16.77% of moisture content, water vapor transmission of 1.07 - 1.60 g/ m²/hour, tensile strength of 0.245 - 1.186 MPa, and percent of elongation around 70 - 87.14%. The edible films from gelatin of Pangasius catfish bone with breadfruit starch addition have physical characteristic which fulfill the standard requirements issued by Japanese Industrial Standard (JIS) Keywords— edible film; biodegradable materials; fish gelatin;breadfruit starch; food packaging

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Novel Edible Coating with Antioxidant and Antimicrobial Activities Based on Whey Protein Isolate Nanofibrils and Carvacrol and Its Application on Fresh-Cut Cheese

Coatings ◽

10.3390/coatings9090583 ◽

2019 ◽

Vol 9 (9) ◽

pp. 583

Author(s):

Qiannan Wang ◽

Hongliang Yu ◽

Bo Tian ◽

Bin Jiang ◽

Jing Xu ◽

...

Keyword(s):

Antimicrobial Activity ◽

Antioxidant Activity ◽

Moisture Content ◽

Whey Protein ◽

Radical Scavenging ◽

Cheddar Cheese ◽

Edible Films ◽

Edible Coating ◽

Weight Losses ◽

Fresh Cut

The composition and properties of edible coatings (ECs) will significantly influence their effects of food preservation. For the first time, whey protein isolates nanofibers (WPNFs), as a novel material with high hydrophobicity and antioxidant activity, combined with carvacrol (CA) as an antimicrobial agent and glycerol (Gly) as a plasticizer, was used to prepare edible coating (WPNFs-CA/Gly) for preserving fresh-cut Cheddar cheese. The prepared WPNFs and ECs emulsions have been investigated with transmission electron microscopy. Furthermore, the antioxidant activity of ECs emulsions, antimicrobial activity of edible films, and the physical properties of edible films, such as micromorphology, thickness, transparency, and moisture content, have also been evaluated. The weight losses and physical characteristics of both coated and uncoated fresh-cut Cheddar cheese samples have been assessed during storage. The DPPH free radical scavenging rate of WPNFs-CA/Gly emulsion was up to 67.89% and the reducing power was 0.821, which was higher than that of WPI-CA/Gly emulsions. The antimicrobial activity of WPNFs-CA/Gly films was nearly 2.0-fold higher than that of WPNFs/Gly films for the presence of CA. The WPNFs-CA/Gly films had smooth and continuous surfaces, and the transparency reached 49.7% and the moisture content was 26.0%, which was better than that of WPI-CA/Gly films. Furthermore, Cheddar cheese with WPNFs-CA/Gly coatings has shown lower weight losses (15.23%) and better textural properties than those uncoated samples. This in-depth study has provided a valuable and noteworthy approach about the novel edible coating material.

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CHARACTERIZATION OF EDIBLE FILM BASED ON DIFFERENT RATIOS OF κ-CARRAGEENAN/GELATINE WITH THE ADDITION OF CANOLA OIL

Jurnal Teknologi ◽

10.11113/jt.v82.13972 ◽

2020 ◽

Vol 82 (2) ◽

Cited By ~ 1

Author(s):

Adiansyah Syarifuddin ◽

Paddasejati Paddasejati ◽

Andi Dirpan ◽

Nandi Kuswandi Sukendar ◽

Mulyati Muhammad Tahir

Keyword(s):

Tensile Strength ◽

Water Vapor ◽

Moisture Content ◽

Ethyl Acetate ◽

Canola Oil ◽

Transmission Rate ◽

Edible Films ◽

Water Vapor Transmission Rate ◽

Volatile Substances ◽

Water Vapor Transmission

κ-carrageenan/gelatin mixtures and canola oil can form an emulsion film when they are well combined and can mediate the release of volatile substances. The objectives of this study were: 1) to investigate the effect of different ratios of κ-carrageenan/gelatin with and without the addition of canola oil on moisture content, solubility, thickness, water vapor transmission rate, tensile strength and percent elongation, 2) to study the release of ethyl acetate with different ratios of κ-carrageenan/gelatin with added canola oil. Edible films were prepared with varying ratios of κ-carrageenan/gelatin with and without the addition of canola oil. Ethyl acetate release from selected films was also observed. The results showed that different ratios of κ-carrageenan/gelatin with canola oil addition induced changes in moisture content, thickness, water vapor transmission rate, and tensile strength (p<0.05). A significant decrease in the water vapor transmission rate of films was induced by canola oil with a ratio of κ-carrageenan/gelatin of 1.35:1.65. In addition, κ-carrageenan/gelatin at a ratio of 1.35:1.65 with added canola oil triggered a larger release of ethyl acetate. These findings confirmed that different ratios of κ-carrageenan/gelatin with canola oil could be used to tailor emulsified films with enhanced barrier properties and to trigger the release of volatile substances.

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

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.7.1.25 ◽

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.

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Edible coating as factor of preserving freshness and increasing biological value of gingerbread cakes

Food Science and Technology ◽

10.15673/fst.v10i4.247 ◽

2016 ◽

Vol 10 (4) ◽

Author(s):

О. Shulga ◽

А. Chorna ◽

L. Аrsenieva

Keyword(s):

Experimental Study ◽

Moisture Content ◽

Linseed Oil ◽

Edible Films ◽

Edible Coating ◽

Biological Value ◽

Physico Chemical

The article presents experimental study on the feasibility of using edible films (in the coating) as a means of preventing staling and method of increasing the biological value of gingerbread products. Grounded components of edible coating. Based on the organoleptic and physico-chemical showers properties (moisture content, water absorptivity and friability) proved the feasibility and necessity of use last one edible coating, which also can increase the biological value of products, as part of the cover is linseed oil.

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Mechanical Properties of Cabbage-Based Edible Films

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.666.11 ◽

2013 ◽

Vol 666 ◽

pp. 11-16

Author(s):

Xiao Xuan Wang ◽

Jing Zhou ◽

Zhe Wang ◽

Yan Qing Niu ◽

Zhong Su Ma

Keyword(s):

Mechanical Properties ◽

Moisture Content ◽

Edible Films ◽

Drying Time ◽

Drying Temperature ◽

Optimal Technology ◽

Thickening Agents

Effects of drying time, drying temperature, plasticizer and thickening agents on the mechanical properties of cabbage-based edible films were investigated. Films plasticized with glycerol exhibited significantly effect on mechanical properties. Drying time and temperature could show significantly effect on moisture content of the films. Thus, the optimal technology stuff ratio (CMC-Na :gelatine :glycerol :cabbage slurry) was 0.6 :0.3 :3 :96.1. The drying temperature was 55°C, and the drying time was 6.5hrs. The achieved cabbage-based edible films had original flavor, color and suitable strength.

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