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 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

Preparation and Characterization of Cellulose/Modified Nano-SiO2 Composites Packaging Films by NMMO Technology

2011 ◽  
Vol 233-235 ◽  
pp. 1162-1166 ◽  
Author(s):  
Feng Jun Wang ◽  
Jian Qing Wang ◽  
Mei Xu
Keyword(s):  
Mechanical Properties ◽  
Thermal Stability ◽  
Tensile Strength ◽  
Water Vapor ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Elongation At Break ◽  
Packaging Films ◽  
Pure Cellulose ◽  
Cellulose Composites

Cellulose-based composites packaging films containing various amounts of modified nano-SiO2 were prepared by utilizing hardwood pulps as natural cellulose resource through NMMO-technology to improve the mechanical properties, permeability for oxygen and water vapor etc. The tensile strength, elongation at break, thermal stability and permeability of the cellulose composites films as a function of the content of modified nano-SiO2 were studied. The investigation suggested that the capabilities of composites films with 2 wt.% modified nano-SiO2 added were improved largely, compared to pure cellulose films, when the diameter of particles is 30nm. The tensile strength was increased from 8.95 to 17.37 MPa and the elongation at break of the cellulose composites films was improved from 41.11% to 58.34%. The composites films with rational mechanical properties have adjustable oxygen permeability (7.90×10-15-72.18×10-15 cm3·cm/cm2·s·Pa) and water vapor permeability (7.12×10-13-5.32×10-13g·cm/cm2·s·Pa). And thermal stability of the composites films was advanced through adding modified nano-SiO2.

scholarly journals DEVELOPMENT OF A BIODEGRADABLE COMPOSITE FILM FROM CHITOSAN, AGAR AND GLYCEROL BASED ON OPTIMIZATION PROCESS BY RESPONSE SURFACE METHODOLOGY

2021 ◽  
Vol 55 (7-8) ◽  
pp. 849-865
Author(s):  
PARTHIBAN FATHIRAJA ◽  
SUGUMAR GOPALRAJAN ◽  
MASILAN KARUNANITHI ◽  
MURALIDHARAN NAGARAJAN ◽  
MOHAN CHITRADURGA OBAIAH ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Response Surface Methodology ◽  
Water Vapor ◽  
Composite Film ◽  
Response Surface ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Hydroxyl Groups ◽  
Elongation At Break ◽  
Puncture Resistance

The aim of the study has been to develop a biodegradable film from marine polysaccharides. The optimization of polysaccharides quantity for the composite film was sought by empirical response surface methodology. The Box–Behnken Model Design was applied to optimize the concentration of chitosan (1.0-2.0% (w/v), agar (1.0-2.0% (w/v) and glycerol (0.1-0.5% (w/v) as independent variables to achieve the goal. The overall desirability function fits with the quadratic model (0.862043) at a significant level (p < 0.05) for the optimum concentration of chitosan (1.5% (w/v), agar (2.0% (w/v) and glycerol (0.41% (w/v) to obtain the minimum water vapor permeability (7.25 10-10g m m-2 Pa-1 s-1) and maximum tensile strength (12.21 Ma P), elongation at break (7.32%) and puncture resistance (16.18 N) in the optimized composite film. The absolute residual errors of experimental and predicted responses were between 1.24 and 3.56% acceptable levels. Attenuated total reflection–Fourier transform infrared spectroscopy confirmed the intermolecular non-covalent hydrogen bond between the hydroxyl groups of agar and glycerol with the amino group of chitosan. 3D atomic force microscopy images revealed that the chitosan, agar and glycerol film has layer-by-layer smooth surface properties due to homogenous interaction among the polysaccharides; this provides the film with good mechanical properties and with functional application. Chitosan was found to be responsible for the lower level of water vapor permeability and higher puncture resistance of the film. Tensile strength and elongation at break were influenced by agar and glycerol. The whiteness of the film was negatively affected with the concentration of chitosan.

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.

Effect of Plasticizer on the Physical and Mechanical Characteristics of Caesalpinia pulcherrima Gum Edible Film

2020 ◽  
Vol 987 ◽  
pp. 112-117
Author(s):  
Wancheng Sittikijyothin ◽  
Khanaphit Khumduang ◽  
Chularat Hongvaleerat ◽  
Rattanaphol Mongkholrattanasit
Keyword(s):  
Tensile Strength ◽  
Propylene Glycol ◽  
Water Vapour ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Water Vapour Permeability ◽  
Edible Film ◽  
Vapor Permeability ◽  
Vapour Permeability ◽  
Elongation At Break

The gum edible films were prepared from Caesalpinia pulcherrima seeds. The effects of plasticizer types and contents on physical and mechanical properties of gum edible film were investigated. Three plasticizers as glycerol and sorbitol and propylene glycol at different adding concentrations (0.5%, 1.0%, and 1.5%) were used. Glycerol provided flexible and sticky films with the highest water vapour permeability and elongation at break but the lowest tensile strength. In contrast, propylene glycol provided brittle films with the highest tensile strength but the lowest elongation at break and water vapour permeability. In addition, increasing in plasticizer content resulted in decreased tensile strength concomitant with an increased in elongation at break and water vapor permeability.

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 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 The Effect of Extraction Conditions on the Barrier and Mechanical Properties of Kefiran Films

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 602
Author(s):  
Carmen Rodica Pop ◽  
Teodora Emilia Coldea ◽  
Liana Claudia Salanţă ◽  
Alina Lăcrămioara Nistor ◽  
Andrei Borşa ◽  
...  
Keyword(s):  
Water Vapor ◽  
Conformational Changes ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Film Structure ◽  
Water Soluble ◽  
Vapor Permeability ◽  
Water Molecules ◽  
Compact Structure ◽  
Technology Applications

Kefiran is an exopolysaccharide classified as a heteropolysaccharide comprising glucose and galactose in equimolar quantities, and it is classified as a water-soluble glucogalactan. This work aimed to investigate the effect of different extraction conditions of kefiran on the structural and physical properties of the edible films obtained. Fourier-transform infrared spectroscopy and scanning electron microscopy were performed, together with a determinations of moisture content, solubility, water vapor permeability and degree of swelling. The kefiran films presented values of the water vapor permeability between 0.93 and 4.38 × 10−11 g/m.s.Pa. These results can be attributed to the development of a more compact structure, where glycerol had no power to increase the free volume and the water vapor diffusion through their structure. The possible conformational changes in the kefiran film structure, due to the interspersing of the plasticizers and water molecules that they absorb, could be the reason for producing flexible kefiran films in the case of using glycerol as a plasticizer at 7.5% w/w. Moreover, it was observed that the extraction conditions are a significant factor in the properties of these films and their food technology applications.

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