scholarly journals Effect of Addition of Polyethylene Glycol (PEG) as Plasticizer on Edible Film Characteristics of Milkfish (Chanos Chanos) Skin Gelatin

2021 ◽  
Vol 11 (10) ◽  
pp. 382-388
Author(s):  
Nabila Ardianisa ◽  
Eddy Suprayitno
Keyword(s):  
Polyethylene Glycol ◽  
Edible Film ◽  
Chanos Chanos ◽  
Film Characteristics

scholarly journals Chitosan Added as an Antimicrobial in Edible Film and Its Application to The Dodol of Seaweed (Eucheuma cottonii L.)

2018 ◽  
Vol 47 ◽  
pp. 01001 ◽  
Author(s):  
Warkoyo ◽  
Noor Harini ◽  
David Hermawan ◽  
Yuliarie Wulandari
Keyword(s):  
Antimicrobial Activity ◽  
Shelf Life ◽  
Functional Food ◽  
Microbial Growth ◽  
Storage Period ◽  
Edible Film ◽  
Degenerative Diseases ◽  
Chitosan Concentration ◽  
Film Characteristics ◽  
Eucheuma Cottonii

Eucheuma cottonii L. seaweed contains dietary fiber that can cure some degenerative diseases. Dodol seaweed without preservatives can be an alternative as a functional food that many people need to maintain their health. Generally dodol made with the addition of preservatives to enhance the shelf life. Dodol without preservative makes its easily microbes growth and oxidized, thus making it quickly damaged and not accepted by consumers. The use of active edible film on dodol seaweed is expected to inhibit damage and prolong the shelf life. Chitosan is one of the recommended hydrophobic biopolymers to improve the film characteristics based starch while having antimicrobial activity. The purpose of this research is to know the effect of chitosan concentration on character of edible film, and the effect of its application on weight loss, texture and microbial quantity on dodol seaweed in the storage period. The research results showed that the addition of chitosan can increase tensile and transparency, and decrease of elongation and WVTR edible film. Active edible film application has been shown to inhibit the damage of dodol seaweed during the storage period compared without active edible film and inhibiting microbial growth.

scholarly journals Effect of Alginate and Polyethylene Glycol Addition on Physical and Mechanical Characteristics of k-Carrageenan-based Edible Film

2020 ◽  
Vol 15 (1) ◽  
pp. 41
Author(s):  
Giyatmi Giyatmi ◽  
Tika Annisa Eka Poetri ◽  
Hari Eko Irianto ◽  
Dina Fransiska ◽  
Agusman Agusman
Keyword(s):  
Tensile Strength ◽  
Polyethylene Glycol ◽  
Moisture Content ◽  
Renewable Resources ◽  
Water Solubility ◽  
Transmission Rate ◽  
Edible Film ◽  
Biodegradable Films ◽  
Elongation At Break ◽  
Physical And Mechanical Characteristics

Waste disposal problems have attracted scientists around the world to explore the use of renewable resources to produce biodegradable films and coatings. Indonesia has diverse renewable resources of biopolymers that originated from seaweeds such as carrageenan, agar, and alginate. Carrageenan is considered as a potential biopolymer for edible film manufacture due to its characteristic range. This study aimed to develop carrageenan-based edible film using alginate and polyethylene glycol as plasticizers. Edible film made from k-carrageenan with the addition of alginate and polyethylene glycol (PEG) as plasticizers was tested for its mechanical properties, water vapor transmission rate (WVTR) and water solubility.  Blending k-carrageenan with alginate (0%, 0.25%, 0.5%, 0.75%, and 1.0% w/v) increased tensile strength, thickness, and water solubility, but reduced elongation at break, WVTR, and moisture content. The addition of PEG (1%, 2%, and 3% w/v) reduced tensile strength and water solubility, but increased elongation at break, thickness, and moisture content. This study recommended that the best carrageenan-based edible film was obtained from a formula using 1% alginate (w/v) and 1% PEG (w/v).

scholarly journals Development of a dehydrated product with edible film characteristics from mammee apple (Mammea americana L.) using Refractance Window drying

2020 ◽  
Vol 40 (1) ◽  
pp. 245-249
Author(s):  
Cintieley dos Santos NASCIMENTO ◽  
Antonio Manoel da Cruz RODRIGUES ◽  
Luiza Helena Meller da SILVA
Keyword(s):  
Edible Film ◽  
Film Characteristics

scholarly journals Characterization of Carrageenan Edible films Plasticized with Glycerol

2017 ◽  
Vol 20 (2) ◽  
pp. 219 ◽  
Author(s):  
Arham Rusli ◽  
M. Metusalach ◽  
Mulyati Muhammad Tahir
Keyword(s):  
Moisture Content ◽  
Film Thickness ◽  
Physical Characteristic ◽  
Base Material ◽  
Edible Films ◽  
Physical Characteristics ◽  
Edible Film ◽  
Base Materials ◽  
Film Characteristics

Concentration of base materials and plasticizers used in the formulation of edible film was believed to affect physical characteristics of the film. The objectives of this study were to evaluate the effects of base material (carrageenan) and plasticiser (glycerol) concentrations on the characteristics of edible films produced and to determine the best concentrations of these two components based on the physical characteristics of the films. The experiment was conducted using a completely randomized factorial design with triplicated. The treatments applied were the concentrations of carrageenan (1%, 2%, and 3% (w/v)) and glycerol (5%, 10%, and 15% (w/w)). The results showed that carrageenan and glycerol concentrations used in the formulation of edible film affect the edible film characteristics. Film thickness and moisture content were significantly influenced by carrageenan and glycerol concentrations, while film elongation was only affected by carrageenan concentration. The best physical characteristic of the edible films was obtained when carrageenan and glycerol concentrations were 3% and 10% respectively.

scholarly journals Development of dehydrated products from peach palm–tucupi blends with edible film characteristics using refractive window

2019 ◽  
Vol 56 (2) ◽  
pp. 560-570 ◽  
Author(s):  
Rebeca Desireé Sousa da Costa ◽  
Antonio Manoel da Cruz Rodrigues ◽  
João Borges Laurindo ◽  
Luiza Helena Meller da Silva
Keyword(s):  
Edible Film ◽  
Peach Palm ◽  
Film Characteristics

Synthesis Edible Film Chitosan/Polyethylene Glycol/ Carboxymethylcellulose with Lemongrass Oils as Insect Ovipositing Repellent

2020 ◽  
Vol 840 ◽  
pp. 142-148
Author(s):  
M.G. Cinthya S. Perwita ◽  
Tutik Dwi Wahyuningsih ◽  
Endang Astuti ◽  
Deni Pranowo
Keyword(s):  
Tensile Strength ◽  
Polyethylene Glycol ◽  
Linear Chain ◽  
Testing Machine ◽  
Chitosan Film ◽  
Fruit Fly ◽  
Psidium Guajava ◽  
Edible Film ◽  
Chain Polymer ◽  
Modified Chitosan

Chitosan is a long linear chain polymer that has biodegradable properties. Chitosan can be found naturally in marine and terrestrial environments. However, chitosan as an edible film has brittle and weak properties. Therefore, addition of plasticizers such as polyethylene glycol and also emulsifiers such as carboxymethylcellulose (CMC) could improve the chitosan properties. In this study, the potency of modified chitosan as an edible film will be tested as an Insect Ovipositing Repellent (IOR) against B. carambolae fruit fly, which is known as one of the main pests on fruits in Southern East Asia. Chitosan-based films plasticized with polyethylene glycol, emulsified with carboxymethylcellulose and lemongrass oils as essential oils were prepared. Then the films was characterized; intermolecular interactions were determined by Fourier-transform infrared spectroscopy (FT-IR), surface morphology was observed by scanning electron microscopy (SEM), and the mechanical properties such as elongation, tensile strength, the thickness was tested using universal testing machine (UTM). Guava (Psidium guajava L), as a sample was used for testing the potential of chitosan film as IOR against the B. carambolae fruit fly. The addition of CMC and lemongrass oils to the chitosan/PEG films increased tensile strength and reduced elongation at break of the blended films. The best film resulted from composite of Chitosan/PEG/CMC/Lemongrass oil with a ratio of 1%/0.5%/0.1%/2%, and it is active as fruit fly repellent with IOA and ER of -0.745 and 85.412%, respectively.

scholarly journals Characteristics and Permeability Properties of Sago Starch Edible Film

2019 ◽  
Vol 8 (2) ◽  
pp. 34-41
Author(s):  
Payung Layuk ◽  
Joula Sondakh ◽  
Marietje Pesireron
Keyword(s):  
Mass Transfer ◽  
Water Vapor ◽  
Oxygen Permeability ◽  
Water Vapor Permeability ◽  
Packaging Material ◽  
Edible Film ◽  
Vapor Permeability ◽  
Sago Starch ◽  
Starch Films ◽  
Film Characteristics

The research was aimed to study the potential of sago starch as an edible film or edible wrapper, which is used as a barrier to mass transfer. The edible film was made from sago starch with the addition of nutmeg pectin at concentrations of 0%, 10%, 15%, 20% and 25% by adding glycerol as much as 20% w/w. The results showed that the addition of nutmeg pectin and glycerol was able both to improve film characteristics and to control mass transfer. Addition of nutmeg pectin caused an increase in the Water Vapor Permeability (WVP) value of the film. Edible sago starch films can be used as a dodol packaging material because it protects products from oxidation and fungi, and is a better barrier from oxygen when compared to synthetic films. The increase in nutmeg pectin concentration caused an increase in WVP and exponential oxygen permeability. Keywords: edible film, sago, wrapping

scholarly journals Edible film characteristics at different casein concentrations

2021 ◽  
Vol 788 (1) ◽  
pp. 012115
Author(s):  
S Sabil ◽  
F Maruddin ◽  
T Wahyuni ◽  
M Taufik
Keyword(s):  
Edible Film ◽  
Film Characteristics
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