scholarly journals The effects of glycerol and guar-xanthan mixture on mechanical and barrier properties of starch based edible films - chemometric analysis

2016 ◽  
Vol 70 (6) ◽  
pp. 739-744 ◽  
Author(s):  
Danijela Suput ◽  
Vera Lazic ◽  
Lato Pezo ◽  
Senka Popovic ◽  
Nevena Hromis ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Water Vapor Permeability ◽  
Principal Component ◽  
Barrier Properties ◽  
Edible Films ◽  
Second Order ◽  
Vapor Permeability ◽  
Order Polynomial ◽  
The Right

The aim of this work was to evaluate the simultaneous effect of glycerol (30%, 40%, 50%) and guar-xanthan gum addition (0.1%, 0.3%, 0.5%) effect on starch based edible film mechanical and barrier properties. According to Response Surface Methodology, the most influential parameter in the second order polynomial models calculation was the percentage of glycerol, while the linear term of guar-xanthan content was important only for second order polynomial model calculation for tensile strength and water vapor permeability. According to Principal Component Analysis, samples grouping along the first component are primarily due to the content of glycerol, which is also confirmed by ANOVA analysis. According Cluster Analysis, two separate clusters are observed on the dendrogram, which includes the right (with the increased value of tensile strength) and the left cluster (with the increased value of elongation break and water vapor permeability). The observed distance the two clusters is considerable (approx. 80).

scholarly journals Preparation, properties and applications of wheat gluten edible films

2000 ◽  
Vol 9 (1) ◽  
pp. 23-35 ◽  
Author(s):  
P. TANADA-PALMU ◽  
H. HELÉN ◽  
L. HYVÖNEN
Keyword(s):  
Weight Loss ◽  
Tensile Strength ◽  
Water Vapor ◽  
Wheat Gluten ◽  
Single Layer ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Bilayer Film ◽  
Vapor Permeability ◽  
Elongation At Break

Edible films from wheat gluten were prepared with various amounts of glycerol as a plasticizer. Water vapor permeability, oxygen permeability, tensile strength and percentage elongation at break at different water activities ( aw ) were measured. Films with low amounts of glycerol had lower water vapor and oxygen permeabilities, higher tensile strength and lower elongation at break. Wheat gluten coatings reduced weight loss during two weeks of storage for cherry tomatoes and sharon fruits compared to uncoated controls. A bilayer film of wheat gluten and beeswax significantly lowered weight loss from coated cheese cubes compared to single layer coating of wheat gluten.;

scholarly journals Preparation and Characterization of Edible Dialdehyde Carboxymethyl Cellulose Crosslinked Feather Keratin Films for Food Packaging

Polymers ◽  
2020 ◽  
Vol 12 (1) ◽  
pp. 158
Author(s):  
Yao Dou ◽  
Liguang Zhang ◽  
Buning Zhang ◽  
Ming He ◽  
Weimei Shi ◽  
...  
Keyword(s):  
Water Vapor ◽  
Carboxymethyl Cellulose ◽  
Food Packaging ◽  
Light Transmission ◽  
Value Added ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Edible Films ◽  
Vapor Permeability ◽  
Feather Keratin

The development of edible films based on the natural biopolymer feather keratin (FK) from poultry feathers is of great interest to food packaging. Edible dialdehyde carboxymethyl cellulose (DCMC) crosslinked FK films plasticized with glycerol were prepared by a casting method. The effect of DCMC crosslinking on the microstructure, light transmission, aggregate structure, tensile properties, water resistance and water vapor barrier were investigated. The results indicated the formation of both covalent and hydrogen bonding between FK and DCMC to form amorphous FK/DCMC films with good UV-barrier properties and transmittance. However, with increasing DCMC content, a decrease in tensile strength of the FK films indicated that plasticization, induced by hydrophilic properties of the DCMC, partly offset the crosslinking effect. Reduction in the moisture content, solubility and water vapor permeability indicated that DCMC crosslinking slightly reduced the moisture sensitivity of the FK films. Thus, DCMC crosslinking increased the potential viability of the FK films for food packaging applications, offering a value-added product.

Research on Preparation and Properties of Edible Composite Protein Films

2011 ◽  
Vol 87 ◽  
pp. 213-222 ◽  
Author(s):  
Gui Yun Chen ◽  
Qiao Lei
Keyword(s):  
Mechanical Properties ◽  
Water Vapor ◽  
Water Solubility ◽  
Water Vapor Permeability ◽  
Sodium Caseinate ◽  
Barrier Properties ◽  
Edible Films ◽  
Protein Isolate ◽  
Vapor Permeability ◽  
Protein Films

Edible films based on whey protein isolate and sodium caseinate were prepared by uniform design method. Glycerol has been incorporated into the edible films as a plasticizer. For all types of films, the influences of components and forming temperature on film properties, such as mechanical properties, water solubility, optical properties, gas and water vapor permeability were investigated. The results suggested that glycerol was the most important factor influencing all the properties of edible composite protein films. However, both increases of sodium caseinate concentration and glycerol content contributed to decrease the barrier properties of gas and water vapor. Among the films studied, group D (prepared with 5% whey protein isolate, 2% sodium caseinate, 50% glycerol at the temperature of 50 °C) showed moderate mechanical properties, optical properties, water solubility and maximum barrier properties of gas and water vapor, with tensile strength=5.85MPa, elongation=101.20%, transparency=91.4%, gas permeability rate=49.92cm3m-2d-10.1MPa-1and water vapor permeability of 0.128×10-11g m-1s-1Pa-1, 0.260×10-11g m-1s-1Pa-1, 0.513×10-11g m-1s-1Pa-1, 1.252×10-11g m-1s-1Pa-1at the RH gradient of 10-40%, 10-50%, 10-60%, 10-70%, respectively.

scholarly journals The effect of relative humidity on tensile strength and water vapor permeability in chitosan, fish gelatin and transglutaminase edible films

2015 ◽  
Vol 35 (4) ◽  
pp. 690-695 ◽  
Author(s):  
Sofia ALVARADO ◽  
Glória SANDOVAL ◽  
Isidro PALOS ◽  
Simón TELLEZ ◽  
Yaneli AGUIRRE-LOREDO ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Relative Humidity ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Fish Gelatin

scholarly journals Effect of cellulose nanofibers concentration on mechanical, optical, and barrier properties of gelatin-based edible films

DYNA ◽  
2015 ◽  
Vol 82 (191) ◽  
pp. 219-226 ◽  
Author(s):  
Ricardo David Andrade Pizarro ◽  
Olivier Skurtys ◽  
Fernando Osorio-Lira
Keyword(s):  
Mechanical Properties ◽  
Water Vapor ◽  
Cellulose Nanofibers ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Edible Films ◽  
Mechanical Tests ◽  
Vapor Permeability ◽  
Glycerol Concentration ◽  
Gelatin Concentration

The effect of gelatin, glycerol, and cellulose nanofiber (CNFs) concentrations on the mechanical properties, water vapor permeability, and color parameters of films was evaluated. The results indicate that the color is only affected by the gelatin concentration. Mechanical tests indicated that with increasing concentration of gelatin and CNFs, there is an increase in tensile strength, whereas an increase in glycerol concentration causes an increase in elongation, making the films more flexible. An increased concentration of gelatin and glycerol makes the film more permeable to water vapor, while an increase in the concentration of CNFs reduces this property. Finally, the addition of CNFs to gelatin-based films improves their mechanical and barrier properties (water vapor) without affecting the appearance (color) of the films.

Effect of glycerol concentration on physical and texture properties of edible films prepared from karaya gum

2020 ◽  
pp. 62-68
Author(s):  
Vi N. H. Vu
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Glycerol Concentration ◽  
Texture Properties ◽  
Best Value ◽  
Puncture Force ◽  
Karaya Gum

This study formulated edible films based on karaya gum in the presence of glycerol. Physical properties of films were investigated by various methods including texture analysis and differential scanning calorimeter (DSC). The obtained results revealed that glycerol acted as a plasticizer contributing to improve the flexibility, water vapor permeability and heat resistance of karaya films. The best value of tensile strength and puncture force for edible films could be achieved by the combination of karaya gum and glycerol at the concentrations of 4% (w/v) and 10% (w/w), respectively.

scholarly journals COMPARATIVE STUDIES OF THE EDIBLE FILM BASED ON LOW PECTIN METHOXYL WITH GLYCEROL AND SORBITOL PLASTICIZERS

2017 ◽  
Vol 6 (2) ◽  
pp. 158-167 ◽  
Author(s):  
Yuli Darni ◽  
Herti Utami ◽  
Rina Septiana ◽  
Rizka Aidila Fitriana
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Edible Film ◽  
Vapor Permeability ◽  
Percent Elongation ◽  
Weight Variation ◽  
Agitation Time ◽  
Plasticizer Concentration

This study aims to compare the characteristics of mechanical and water vapor permeability of edible film based on low pectin methoxyl from cocoa skin with glycerol and sorbitol as plasticizer. In the research also added CaCO3 filler with the weight variation of 0; 0.2; and 0.4 gr. Pectin from cocoa peel was isolated by extraction use ammonium oxalic at a temperature of 85oC, pH of 3.6 for 60 minutes. An edible film synthesized at a temperature of 85oC to the agitation time of 50 minutes. 200 mesh of pectin used with the variation of glycerol and sorbitol plasticizer concentration are 1, 2 and 3% in volume. Edible films produced were dried at a temperature of 55oC for 6 hours. The results of the study obtained in 0.2 gr CaCO3 concentration and 1% glycerol of edible films has a tensile strength of 0.3267 mpa, percent elongation of 12.84%, modulus young of 2.5441 mpa, and the water vapor permeability of 4.1676 g/m2.day. While in 0.4 gr CaCO3 concentration and 1% sorbitol of edible films has a tensile strength of 6.511 mpa, percent elongation of 2.419%, modulus young of 269.119 mpa, and the water vapor permeability of 5.583 g/m2.day. Based on percent elongation characteristics, glycerol plasticizer made higher elasticity than sorbitol plasticizer. While the addition of filler able to increase tensile strength two times larger than without filler.

scholarly journals TiO2-KH550 Nanoparticle Reinforced PVA/Xylan Composite Films with Multifunctional Properties

2018 ◽  
Author(s):  
Xinxin Liu ◽  
Xiaofeng Chen ◽  
Junli Ren ◽  
Chunhui Zhang
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Composite Film ◽  
Oxygen Permeability ◽  
Positive Impact ◽  
Uv Light ◽  
Composite Films ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Vapor Permeability

In order to improve the strength of PVA/xylan composite films and endow them with ultraviolet (UV) shielding ability, TiO2-KH550 nanoparticle was synthesized and added into the PVA/xylan matrix. The TiO2-KH550 nanoparticle dispersed well in the 0.04% sodium hexametaphosphate (SHMP) solution under ultrasonic and stirring treatments. Investigations on the properties of films showed that TiO2-KH550 had the positive impact on improving the strength, moisture and oxygen barrier properties of the composite films. The maximum tensile strength (27.3 MPa), the minimum water vapor permeability (2.75×10-11 g•m-1•s-1•Pa-1) and oxygen permeability (4.013 cm3•m-2•24h-1•0.1MPa-1) were obtained under the addition of 1.5% TiO2-KH550. The tensile strength of TiO2-KH550 reinforced composite film was increased by 70% than that of the pure PVA/xylan composite film, and the water vapor and oxygen permeability were decreased by 31% and 41%, respectively. Moreover, the UV transmittance of film at the wavelength of 400 nm was almost zero when adding 1.5~2.5% of TiO2-KH550, which indicated the PVA/xylan composite films were endowed with excellent UV light shielding ability.

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