scholarly journals Development and Characterization of Active Native and Cross-Linked Pearl Millet Starch-Based Film Loaded with Fenugreek Oil

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3097
Author(s):  
Sanju Bala Dhull ◽  
Sneh Punia Bangar ◽  
Ranjan Deswal ◽  
Preeti Dhandhi ◽  
Manish Kumar ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Pearl Millet ◽  
Amylose Content ◽  
Antibacterial Properties ◽  
Edible Films ◽  
Vapor Permeability ◽  
Native Starch ◽  
Starch Films ◽  
Pearl Millet Starch ◽  
Oil Films

In this study, cross-linked pearl millet starch and fenugreek oil was used to develop active starch edible films to overcome the limitations of native starch and to substitute artificial preservatives with natural one. The starch was cross-linked at three levels (1%, 3% and 5%) using sodium trimetaphosphate (STMP), and physicochemical properties were studied. Moreover, a comparative study was conducted among four samples of films prepared using native starch, cross-linked starch, and native and cross-linked starch loaded with fenugreek oil for physical, thermal, mechanical, morphological, and antibacterial properties. The solubility, swelling, and amylose content of native and modified starch varied from 11.25–12.75%, 12.91–15.10 g/g, and 8.97–16.55%, respectively. The values of these parameters were reduced as the concentration of STMP increased. Cross-linked starch films showed lower moisture, solubility, water vapor permeability(WVP), and elongation at break (EB) values while having higher thickness, opacity, thermal, and tensile strength values. The microscopic images of cross-linked starch films showed smooth surfaces and the absence of ridges, pores, and cracks. The films loaded with fenugreek oil showed different results; the moisture content, water solubility, and tensile strength were decreased while thickness, opacity, WVP, and EB were increased. The onset temperature and peak temperature were lower, while enthalpy of gelatinization was increased to a greater extent than films without oil. The addition of fenugreek oil to films showed a good inhibition area of 40.22% for native+oil films and 41.53% for cross-linked+oil films % against Escherichia coli. This study confirmed the successful utilization of fenugreek oil as a very effective antimicrobial agent in preparing edible films.

scholarly journals Physical and mechanical properties of edible films made from non-exportable Ecuadorian bananas

2020 ◽  
Vol 19 (4) ◽  
pp. 386-391
Author(s):  
Juliana Criollo-Feijóo ◽  
Carlos Alberto García-González ◽  
José Humberto Ayala-Armijos ◽  
Edison Omar Martínez-Mora ◽  
Fabián Patricio Cuenca-Mayorga
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Amylose Content ◽  
Physical And Mechanical Properties ◽  
Average Diameter ◽  
Edible Films ◽  
Starch Granules ◽  
Native Starch ◽  
Maximum Value ◽  
Low Solubility

This study set out to determine the physical and mechanical properties of edible films made from native starch extracted from non-exportable Ecuadorian bananas (Musa sapientum L.). The following treatments were applied: 0.5% starch - 0.25% glucose (T1), 0.5% starch - 0.5% glucose (T2), 1% starch - 0.25% glucose (T3), and 1% starch - 0.5% glucose (T4). Variables such as physicochemical properties, amylose content, maximum gelation temperature, and the morphology of native starch granules were assessed. Variables in the film, such as thickness, opacity, film solubility, and tensile strength, were also measured. The fruit used in this study was composed of 88.55% starch (dry basis, 15.35% amylose). The starch granules had a dominant ovoid morphology with an average diameter of 25 - 30 μm. The peak gelatinization temperature was 73.80 °C. The maximum value for viscosity was 3,836 cP at 86.8 °C. Films that presented good malleability, thickness, transparency, tensile strength, and low solubility were obtained from T4, which turned out to be the best treatment.

scholarly journals Proso-Millet-Starch-Based Edible Films: An Innovative Approach for Food Industries

Coatings ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 1167
Author(s):  
Sneh Punia Bangar ◽  
Kawaljit Singh Sandhu ◽  
Alexandru Vasile Rusu ◽  
Pinderpal Kaur ◽  
Sukhvinder Singh Purewal ◽  
...  
Keyword(s):  
Water Vapor ◽  
Water Solubility ◽  
Amylose Content ◽  
Antioxidant Properties ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Food Industries ◽  
Native Starch ◽  
Proso Millet

The present investigation searches for functional and antioxidant properties in proso millet starch and films. Proso millet starch was studied for its physical, chemical, morphological, and antioxidant properties. Furthermore, films were prepared from proso millet starch (native) and a starch–ĸ-carrageenan blend. Both films were characterized for moisture content, thickness, water-solubility, opacity, water vapor permeability, and textural and antioxidant properties. The amylose content, water absorption capacity, swelling, and solubility power of the proso millet starch were 19.19%, 87.5%, 15.32%, and 19%, respectively. Compared to aqueous extracts (0.68 mg GAE/g and 0.36 mg AAE/g), the total phenolics and total antioxidant capacity were observed to be higher in methanolic starch extracts (0.75 mg GAE/g and 0.41 mg AAE/g). Methanol extracts of native starch-based films showed higher antioxidant activity than the film prepared using a ĸ-carrageenan blend. The water vapor permeability and solubility of films prepared from native starch (2.38 g/Pa·s·m2 and 28%) were lower than those prepared using the ĸ-carrageenan blend (3.19 g/Pa·s·m2 and 42.05%). The findings may be of commercial interest to pharmaceutical and food industries in producing new antioxidant-rich drugs and food products.

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 Elaboration and Characterization of Active Apple Starch Films Incorporated with Ellagic Acid

Coatings ◽  
2018 ◽  
Vol 8 (11) ◽  
pp. 384
Author(s):  
Juan Tirado-Gallegos ◽  
Paul Zamudio-Flores ◽  
José Ornelas-Paz ◽  
Claudio Rios-Velasco ◽  
Guadalupe Olivas Orozco ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Water Vapor ◽  
Antioxidant Capacity ◽  
Ellagic Acid ◽  
Uv Light ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Starch Films

Apple starch films were obtained from apples harvested at 60, 70, 80 and 90 days after full bloom (DAFB). Mechanical properties and water vapor permeability (WVP) were evaluated. The apple starch films at 70 DAFB presented higher values in the variables of tensile strength (8.12 MPa), elastic modulus (3.10 MPa) and lower values of water vapor permeability (6.77 × 10−11 g m−1 s−1 Pa−1) than apple starch films from apples harvested at 60, 80 and 90 DAFB. Therefore, these films were chosen to continue the study incorporating ellagic acid (EA). The EA was added at three concentrations [0.02% (FILM-EA0.02%), 0.05% (FILM-EA0.05%) and 0.1% (FILM-EA0.1%) w/w] and compared with the apple starch films without EA (FILM-Control). The films were characterized by their physicochemical, optical, morphological and mechanical properties. Their thermal stability and antioxidant capacity were also evaluated. The FILM-Control and FILM-EA0.02% showed a uniform surface, while FILM-EA0.05% and FILM-EA0.1% showed a rough surface and insoluble EA particles. Compared to FILM-Control, EA modified the values of tensile strength, elasticity modulus and elongation at break. The antioxidant capacity increased as EA concentration did. EA incorporation allowed obtaining films with higher antioxidant capacity, capable of blocking UV light with better mechanical properties than film without EA.

scholarly journals THE PHYSIOCHEMICAL AND ANTIBACTERIAL PROPERTIES OF GALACTOMANNAN EDIBLE FILM OF ARENGA PINNATA INCORPORATED WITH ZINGIBER OFFICINALE ESSENTIAL OIL

2018 ◽  
Vol 11 (12) ◽  
pp. 138
Author(s):  
Juliati Br Tarigan ◽  
Irwana Nainggolan ◽  
Jamaran Kaban
Keyword(s):  
Tensile Strength ◽  
Antibacterial Activity ◽  
Pathogenic Bacteria ◽  
Antibacterial Properties ◽  
Zingiber Officinale ◽  
Salmonella Typhi ◽  
Edible Films ◽  
Shigella Dysenteriae ◽  
The Third ◽  
The Fourier Transform

Objective: This study aimed to demonstrate the incorporation of Zingiber officinale essential (ZOE) oil onto galactomannan from Arenga pinnata (GAP) matrix and determined the antibacterial activity of the edible films (EF).Methods: EF was obtained from the incorporation of GAP (0.5, 0.9, or 1.3 g) with ZOE (0.5 or 1 g) using glycerol (0.6 g) and monoglycerol oleic (0.2 g) as a plasticizer.Results: The thickness of the films increased with the increase of GAP and ZOE oil. However, the tensile strength and water permeability decreased in the fourth EF when the ZOE oil was increased. The maximum value of tensile strength and modulus elongation was obtained with the ratio of GAP to ZOE oil at 0.9, 0.5, 4.502 MPa, and 0.0633 MPa, respectively. The Fourier transform infrared spectrum showed that the interaction occurred between GAP and ZOE oil. The EFs showed antibacterial activity against Escherichia coli, Staphylococcus aureus, Shigella dysenteriae, Salmonella typhi, Pseudomonas aeruginosa, Candida albicans, and Saccharomyces cerevisiae with the highest activity in the third EF. The total bacteria amount in a colony decreased until the 5th day compared with the control. Furthermore, the third EF could inhibit oxygen migration with a respiratory quotient of 7.71.Conclusions: This study revealed that EFs from GAP and ZOE could be prepared and have antibacterial activity against several pathogenic bacteria. 

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 Cross-Linking Modification on Structural and Film-Forming Characteristics of Pearl Millet (Pennisetum glaucum L.) Starch

Coatings ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 1163
Author(s):  
Anil Kumar Siroha ◽  
Sneh Punia Bangar ◽  
Kawaljit Singh Sandhu ◽  
Monica Trif ◽  
Manoj Kumar ◽  
...  
Keyword(s):  
Pearl Millet ◽  
Pennisetum Glaucum ◽  
Loss Modulus ◽  
Edible Films ◽  
Cross Linking ◽  
In Vitro Digestibility ◽  
Film Forming ◽  
Forming Characteristics ◽  
Pearl Millet Starch

Pearl millet starch was modified using epichlorohydrin (EPI) at different concentrations (0.1%; 0.3%; 0.5%; and 0.8%) and evaluated for physicochemical, rheological, in vitro digestibility, and film-forming characteristics. The degree of cross-linking was observed at higher levels (0.5% and 0.8%) of EPI. Upon cross-linking, breakdown and setback viscosity reduced whereas pasting temperature was increased. Storage modulus (G′) and loss modulus (G″) value of cross-linked (CL) starches ranged between 2877 to 5744 Pa and 168 to 237 Pa, respectively, during the frequency sweep test. A drastic decrease was observed for steady shear (yield stress and consistency index) characteristics of CL starches. Resistant starch (RS) content was increased after starch modification, which imparts its nutritional values and starch modified at 0.8% had the highest RS content. Modifications of starch at different levels had significant effects on the moisture, opacity, solubility and mechanical properties of films. Outcomes of this study will be helpful to understand the properties of native and CL starches for their potential applications in preparation of edible films.

scholarly journals Physical and Antibacterial Properties of Sodium Alginate—Sodium Carboxymethylcellulose Films Containing Lactococcus lactis

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2645 ◽  
Author(s):  
Jingsong Ye ◽  
Donghui Ma ◽  
Wen Qin ◽  
Yaowen Liu
Keyword(s):  
Staphylococcus Aureus ◽  
Sodium Alginate ◽  
Lactococcus Lactis ◽  
Food Packaging ◽  
Antibacterial Properties ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Bacterial Cells ◽  
Sodium Carboxymethylcellulose

Edible films have gradually become a research focus for food packaging materials due to a variety of benefits, including environmental friendliness, good barrier properties, and good carrying capacity. In this experimental study, we used sodium alginate as a film-forming substrate, sodium carboxymethylcellulose as a modifier, and glycerol as a plasticizer, then Lactococcus lactis was added to film solutions to form bacteriostatic films via the tape casting method. With the addition of Lactococcus lactis, the films did not significantly change thickness, while the transparency decreased and a significant increase in red and yellow hues was observed. Meanwhile, the dispersion of bacterial cells in film solutions destroyed intermolecular interactions in the solutions during film formation and increased the volume of voids in the Lactococcus lactis-containing films, thereby slightly decreasing the tensile strength of the films, but significantly increasing water vapor permeability. Moreover, the films with added Lactococcus lactis showed significant bacteriostatic activity against Staphylococcus aureus at 4 °C. In a seven-day bacteriostatic test, the films with Lactococcus lactis added at a level of 1.5 g/100 g resulted in a decrease in the viable cell count of Staphylococcus aureus by at least four logarithmic units. This study of Lactococcus lactis-containing films has provided a new method and strategy for antibacterial preservation of foods.

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