Thyme Antimicrobial Effect in Edible Films with High Pressure Thermally Treated Whey Protein Concentrate

Application of high pressure-thermal treatment (600 MPa and 70 °C, 20 min) for obtaining edible films functionalized with thyme extracts have been studied in order to evaluate the antimicrobial capacity of films structure to retain and release the bioactive compounds. The high pressure-thermally treated films (HPT) were compared with the thermally treated (TT) ones (80 ± 0.5 °C, 35 min). The film structures were analyzed and the sorption isotherms, water vapor permeability, antimicrobial activity and the volatile fingerprints by GC/MS were performed. The HPT film presented more binding sites for water chemi-sorption than TT films and displayed significantly lower WVP than TT films (p < 0.05). TT films displayed slightly, but significant higher, antimicrobial activity (p < 0.05) against Geotrichum candidum in the first day and against Bacillus subtilis in the 10th day of storage. The HPT film structure had ~1.5-fold higher capacity to retain volatiles after drying compared to TT films. From the HPT films higher amount of p-cymene and α-terpinene was volatilized during 10 days of storage at 25 °C, 50% RH while from the TT films higher amount of caryophyllene and carvacrol were released. During storage HPT films had a 2-fold lower capacity to retain monoterpenes compared to TT films.

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

Coatings ◽

10.3390/coatings11050602 ◽

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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Application of Whey Protein-Based Edible Films and Coatings in Food Industries: An Updated Overview

Coatings ◽

10.3390/coatings11091056 ◽

2021 ◽

Vol 11 (9) ◽

pp. 1056

Author(s):

Sujatha Kandasamy ◽

Jayeon Yoo ◽

Jeonghee Yun ◽

Han-Byul Kang ◽

Kuk-Hwan Seol ◽

...

Keyword(s):

Whey Protein ◽

Food Packaging ◽

Polymer Network ◽

Water Vapor Permeability ◽

Edible Films ◽

Industrial Applications ◽

Whey Protein Concentrate ◽

Vapor Permeability ◽

Active Ingredients ◽

Processing Technologies

The recent surge in environmental awareness and consumer demand for stable, healthy, and safe foods has led the packaging and food sectors to focus on developing edible packaging materials to reduce waste. Edible films and coatings as a modern sustainable packaging solution offer significant potential to serve as a functional barrier between the food and environment ensuring food safety and quality. Whey protein is one of the most promising edible biopolymers in the food packaging industry that has recently gained much attention for its abundant nature, safety, and biodegradability and as an ecofriendly alternative of synthetic polymers. Whey protein isolate and whey protein concentrate are the two major forms of whey protein involved in the formation of edible films and coatings. An edible whey film is a dry, highly interacting polymer network with a three-dimensional gel-type structure. Films/coatings made from whey proteins are colorless, odorless, flexible, and transparent with outstanding mechanical and barrier properties compared with polysaccharide and other-protein polymers. They have high water vapor permeability, low tensile strength, and excellent oxygen permeability compared with other protein films. Whey protein-based films/coatings have been successfully demonstrated in certain foods as vehicles of active ingredients (antimicrobials, antioxidants, probiotics, etc.), without considerably altering the desired properties of packaging films that adds value for subsequent industrial applications. This review provides an overview of the recent advances on the formation and processing technologies of whey protein-based edible films/coatings, the incorporation of additives/active ingredients for improvement, their technological properties, and potential applications in food packaging.

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Properties of Solvent Cast Polycaprolactone Films Containing Pomegranate Seed Oil Stabilized with Nanocellulose

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v7isp1.67-72.2706 ◽

2019 ◽

Vol 7 (sp1) ◽

pp. 67

Author(s):

Ece Söğüt

Keyword(s):

Antimicrobial Activity ◽

Seed Oil ◽

Antioxidant Activities ◽

Direct Interaction ◽

Water Vapor Permeability ◽

Antimicrobial Effect ◽

Vapor Permeability ◽

Pomegranate Seed Oil ◽

Pomegranate Seed ◽

Potential Antimicrobial Activity

The increase of consumer demand for using natural products and reducing the use of non-compostable packaging materials have encouraged research on biodegradable polymers including natural components such as essential oils. Pomegranate seed oil (PSO) has active properties such as antimicrobial and antioxidant activities. The aim of this study was to prepare active polycaprolactone (PCL) films by using PSO. PCL films including PSO emulsions (5-30%), which were stabilized with nanocellulose (NC) particles, were prepared by casting method. The physical and active properties of PCL films were determined by means of water vapor permeability (WVP), mechanical properties, optical properties, release behaviour, and potential antimicrobial activity. The WVP values of PCL films was lower when incorporated with NC-stabilized PSO emulsions. The incorporation of PSO into PCL films in the form of NC-stabilized emulsions significantly reduced the transmittance and lightness values, which resulted in an increase in opacity. In the release tests, the slower release of PSO was observed for NC-stabilized films. The stabilization of PSO with NC showed to be less effective when high concentrations of oil (30%) were used. Film samples showed potential antimicrobial activity against Escherichia coli, and Listeria monocytogenes, however, a clear zone of inhibition around the film samples was not detected. Results also suggested that the antimicrobial effect was dependent on two important factors: the release behaviour of PSO through the film samples and, the direct interaction between PSO and microorganisms. These results showed that the combination PCL films and PSO stabilized with NC could be an interesting approach in active packaging technologies.

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Modified Starch-Chitosan Edible Films: Physicochemical and Mechanical Characterization

Coatings ◽

10.3390/coatings7120224 ◽

2017 ◽

Vol 7 (12) ◽

pp. 224 ◽

Cited By ~ 9

Author(s):

Monserrat Escamilla-García ◽

Andrea Reyes-Basurto ◽

Blanca García-Almendárez ◽

Elvia Hernández-Hernández ◽

Georgina Calderón-Domínguez ◽

...

Keyword(s):

Antimicrobial Activity ◽

Positive Charge ◽

Water Vapor Permeability ◽

Edible Films ◽

Food Preservation ◽

Vapor Permeability ◽

Modified Starch ◽

Amino Groups ◽

Oh Groups ◽

Charge Interaction

Starch and chitosan are widely used for preparation of edible films that are of great interest in food preservation. This work was aimed to analyze the relationship between structural and physical properties of edible films based on a mixture of chitosan and modified starches. In addition, films were tested for antimicrobial activity against Listeria innocua. Films were prepared by the casting method using chitosan (CT), waxy (WS), oxidized (OS) and acetylated (AS) corn starches and their mixtures. The CT-starches films showed improved barrier and mechanical properties as compared with those made from individual components, CT-OS film presented the lowest thickness (74 ± 7 µm), water content (11.53% ± 0.85%, w/w), solubility (26.77% ± 1.40%, w/v) and water vapor permeability ((1.18 ± 0.48) × 10−9 g·s−1·m−1·Pa−1). This film showed low hardness (2.30 ± 0.19 MPa), low surface roughness (Rq = 3.20 ± 0.41 nm) and was the most elastic (Young’s modulus = 0.11 ± 0.06 GPa). In addition, films made from CT-starches mixtures reduced CT antimicrobial activity against L. innocua, depending on the type of modified starch. This was attributed to interactions between acetyl groups of AS with the carbonyl and amino groups of CT, leaving CT with less positive charge. Interaction of the pyranose ring of OS with CT led to increased OH groups that upon interaction with amino groups, decreased the positive charge of CT, and this effect is responsible for the reduced antimicrobial activity. It was found that the type of starch modification influenced interactions with chitosan, leading to different films properties.

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The Properties of Ultra-High Pressure Treated Chitosan Edible Films

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.573-574.131 ◽

2012 ◽

Vol 573-574 ◽

pp. 131-134 ◽

Cited By ~ 2

Author(s):

Yan Qing Niu ◽

Shan Shan Chen ◽

Yu Peng Gao ◽

Zhong Su Ma

Keyword(s):

High Pressure ◽

Oxygen Permeability ◽

Water Vapor Permeability ◽

Edible Films ◽

Vapor Permeability ◽

Test Range ◽

Ultra High Pressure ◽

Elongation Percentage ◽

Chitosan Films ◽

Permeability Rate

The Ultra-High Pressure (UHP) technology has not been reported in modifying chitosan. This paper studied the properties of UHP treated chitosan edible films. The results show that the Ultra-high Pressure (UHP) treatment can increase the Tensile Strength of the chitosan films and lower the Elongation percentage, Water Vapor Permeability and Oxygen Permeability rate values. The structure of treated films is more stable and compact than control samples. In the experimental test range, the optimum condition for UHP treatment is 400 MPa.

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Protein-Based Films and Coatings for Food Industry Applications

Polymers ◽

10.3390/polym13050769 ◽

2021 ◽

Vol 13 (5) ◽

pp. 769

Author(s):

Vlad Mihalca ◽

Andreea Diana Kerezsi ◽

Achim Weber ◽

Carmen Gruber-Traub ◽

Jürgen Schmucker ◽

...

Keyword(s):

Food Packaging ◽

Meat Products ◽

Water Vapor Permeability ◽

Food Product ◽

Edible Films ◽

Vapor Permeability ◽

Area Of Interest ◽

Industry Applications ◽

Economic Perspectives ◽

Materials Used

Food packaging is an area of interest not just for food producers or food marketing, but also for consumers who are more and more aware about the fact that food packaging has a great impact on food product quality and on the environment. The most used materials for the packaging of food are plastic, glass, metal, and paper. Still, over time edible films have become widely used for a variety of different products and different food categories such as meat products, vegetables, or dairy products. For example, proteins are excellent materials used for obtaining edible or non-edible coatings and films. The scope of this review is to overview the literature on protein utilization in food packages and edible packages, their functionalization, antioxidant, antimicrobial and antifungal activities, and economic perspectives. Different vegetable (corn, soy, mung bean, pea, grass pea, wild and Pasankalla quinoa, bitter vetch) and animal (whey, casein, keratin, collagen, gelatin, surimi, egg white) protein sources are discussed. Mechanical properties, thickness, moisture content, water vapor permeability, sensorial properties, and suitability for the environment also have a significant impact on protein-based packages utilization.

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Preparation, properties and applications of wheat gluten edible films

Agricultural and Food Science ◽

10.23986/afsci.5650 ◽

2000 ◽

Vol 9 (1) ◽

pp. 23-35 ◽

Cited By ~ 24

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.;

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Formulation and Characterization of Edible Films Based on Organic Mucilage from Mexican Opuntia ficus-indica

Coatings ◽

10.3390/coatings9080506 ◽

2019 ◽

Vol 9 (8) ◽

pp. 506 ◽

Cited By ~ 9

Author(s):

Dulce C. González Sandoval ◽

Brenda Luna Sosa ◽

Guillermo Cristian Guadalupe Martínez-Ávila ◽

Humberto Rodríguez Fuentes ◽

Victor H. Avendaño Abarca ◽

...

Keyword(s):

Water Vapor ◽

Light Transmission ◽

Transmission Rate ◽

Film Formation ◽

Water Vapor Permeability ◽

Edible Films ◽

Solution Viscosity ◽

Vapor Permeability ◽

Yellowness Index ◽

Opuntia Ficus Indica

The consumption of organic products has increased in recent years. One of the most important products in Mexico is nopal. Nopal’s content and properties make the formulation of edible films possible. In this study, we aimed to develop and characterize biodegradable edible films containing mucilage from Opuntia ficus-indica. The mucilage extraction yield, thickness, color, water vapor permeability, light transmission rate, film transparency, solubility, stability of dispersion, and puncture strength were measured. The use of mucilage from different cultivars affected the water vapor permeability (8.40 × 10−11 g·m−1·s−1·Pa−1 for cultivar Villanueva, 3.48 × 10−11 g·m−1·s−1·Pa−1 for Jalpa, and 1.63 × 10−11 g·m−1·s−1·Pa−1 for Copena F1). Jalpa provided the most soluble mucilage with the highest thickness (0.105 mm). Copena F1 provided the clearest film with the greatest transparency (3.81), the best yellowness index, and the highest resistance (4.44 N·mm−1). Furthermore, this film had the best light transmission rate (48.93%). The Copena F1 showed the best film formation solution viscosity. These results indicate that mucilage mixed with pectin is a potential source for the formulation of edible films.

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

Polymers ◽

10.3390/polym12010158 ◽

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.

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