scholarly journals Effects of Geomaterial-Originated Fillers on Microstructure and Mechanical/Physical Properties of α- and β-Chitosan-Based Films

Molecules ◽  
2021 ◽  
Vol 26 (24) ◽  
pp. 7514
Author(s):  
Abdellah Mourak ◽  
Mohamed Hajjaji ◽  
Abdelhakim Alagui ◽  
Patrick Martin ◽  
Nicolas Joly
Keyword(s):  
Physical Properties ◽  
Food Packaging ◽  
Transmission Rate ◽  
Edible Films ◽  
Water Vapor Transmission Rate ◽  
Coarse Aggregates ◽  
Solvent Cast ◽  
Ft Ir ◽  
Thermal Stability Of ◽  
Ft Ir Spectroscopy

Edible films and coatings with good mechanical/physical properties are highly required for carrying medical substances and food packaging. So, solvent-cast films of α- or β-chitosan filled with palygorskite, montmorillonite or geopolymer-containing material (GCM), were prepared, and the effects of their clay contents (up to 50 wt.%) on the mechanical/physical properties were assessed. The microstructure of the films was investigated using FT-IR spectroscopy, SEM and thermal analysis. The results showed that, except for the films composed of GCM and β-chitosan, the mechanical properties of the films with limited (up to 5 wt.%) to moderate (5–25 wt.%) amounts of fillers increased as a result of the attractive electrostatic forces formed between the fillers and chitosan functional groups (–NH3+, CH2OH and NHCOCH3). However, due to the occurrence of coarse aggregates, the strength of filler-rich films declined. The addition of fillers led to an increase in porosity and water absorption of the films, but it had irregular effects on their wettability and water vapor transmission rate. These observations as well as the thermal stability of the films were discussed in relation to the characterization results.

scholarly journals Effect of Different Formulations on Characteristic of Biobased Alginate Edible Films as Biodegradable Packaging

2020 ◽  
Vol 147 ◽  
pp. 03003
Author(s):  
Novia Racmayani ◽  
Amir Husni
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Olive Oil ◽  
Food Packaging ◽  
Raw Materials ◽  
Transmission Rate ◽  
Edible Films ◽  
Edible Film ◽  
Water Vapor Transmission Rate ◽  
Water Vapor Transmission

Edible film can be used for food packaging. The main raw materials for edible film were alginates and plasticizers including glycerol and olive oil. This study aims to determine the characteristics of edible film composed of alginate, glycerol and olive oil. The study was carried out through the manufacture of edible films composed of alginates with various concentrations (2, 3, 4, 5 and 6%, w / v), 10% glycerol and 0.01% olive oil. Characteristics of edible film was observed including thickness, tensile strength, water vapor transmission rate, solubility and elongation. The results showed that the products met the edible film standard of the Japanese Industrial Standard. Concentration of alginate used had significant effect on thickness, tensile strength, solubility and elongation of the edible film. The films with 6% concentration of alginate showed optimum results with thickness 0,227 ± 0,008 mm, tensile strength 3,097 ± 0,384 MPa, elongation 86,682 ± 5,090 %, solubility 8,690 ± 2,892 % and water vapor transmission rate 45,477 ± 6,262 g/m2/24 h.

scholarly journals Physical characteristics of eddible film from carrageenan with liquid smoke addition

2019 ◽  
Vol 6 (1) ◽  
pp. 15
Author(s):  
Tomy Moga ◽  
Roike I Montotolalu ◽  
Sigfried Berhimpon ◽  
Feny Mentang
Keyword(s):  
Tensile Strength ◽  
Physical Properties ◽  
Transmission Rate ◽  
Edible Films ◽  
Edible Film ◽  
Packaging Materials ◽  
Water Vapor Transmission Rate ◽  
Liquid Smoke ◽  
Water Vapor Transmission ◽  
Bahasa Indonesia

Title (Bahasa Indonesia): Karakteristik fisik edible filmdarikaraginan dengan penambahan asap cair Packaging materials food which are multifunctional and safe for consumers and the environment is thefocus of today’sfood packaging studies. Edible films that are made from carrageenan is one form of primary packaging for food. The physical properties of the packaging has become an important component to be consideredin choosing packaging. Thestudywasconducted to determine the effect of carrageenan concentration on the physical properties of solubility, thickness, tensile strength, percentage of elongation and water vapor transmission rate. The result showed that edible film processed fromcarrageenan with different concentrations have different physical properties. The higher the concentration of carrageenan used in the manufacture of edible film, the stronger the solubilityof the edible film, the stronger the attractiveness, andthe thicker and more resistant. Vapor transmission rateis getting lower, or in other word the ability to withstand wateris high.Kemasan bahan pangan yang multifungsi dan aman bagi konsumen dan lingkungan menjadi fokus kajian kemasan bahan pangan saat ini. Edible filmdari bahan karaginan merupakan salah satu bentuk kemasan primer bagi bahan pangan. Sifat fisik kemasan menjadi komponen penting yang dipertimbangkan dalam memilih kemasan. Penelitian inidilakukan untuk mengetahui pengaruh konsentrasi karaginan terhadap sifat fisik kelarutan, ketebalan, kuat tarik, persentasi perpanjangan putus dan laju transmisi uap air. Hasilnya diperolehedible filmyang diproses dari karaginan dengan konsentrasi yang berbeda memiliki sifat fisik yang berbeda. Semakin tinggi  konsentrasi karaginan yang digunakan di dalam pembuatan edible film, maka edible filmyang dihasilkan semakin tinggi kelarutannya, semakin kuat daya tariknya, semakin tebal dan semakin tahan serta laju transmisi uapnya makin rendah atau kemampuan menahan airnya tinggi.

scholarly journals Polyethylene Migration from Food Packaging on Cheese Detected by Raman and Infrared (ATR/FT-IR) Spectroscopy

Materials ◽  
2021 ◽  
Vol 14 (14) ◽  
pp. 3872
Author(s):  
Klytaimnistra Katsara ◽  
George Kenanakis ◽  
Zacharias Viskadourakis ◽  
Vassilis M. Papadakis
Keyword(s):  
Vibrational Spectroscopy ◽  
Food Packaging ◽  
Time Frame ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Ft Ir ◽  
Comparative Results ◽  
Short Time ◽  
And Storage ◽  
Ft Ir Spectroscopy

For multiple years, food packaging migration has been a major concern in food and health sciences. Plastics, such as polyethylene, are continuously utilized in food packaging for preservation and easy handling purposes during transportation and storage. In this work, three types of cheese, Edam, Kefalotyri and Parmesan, of different hardness were studied under two complementary vibrational spectroscopy methods, ATR-FTIR and Raman spectroscopy, to determine the migration of low-density polyethylene from plastic packaging to the surface of cheese samples. The experimental duration of this study was set to 28 days due to the degradation time of the selected cheese samples, which is clearly visible after 1 month in refrigerated conditions at 4 °C. Raman and ATR-FTIR measurements were performed at a 4–3–4–3 day pattern to obtain comparative results. Initially, consistency/repeatability measurement tests were performed on Day0 for each sample of all cheese specimens to understand if there is any overlap between the characteristic Raman and ATR-FTIR peaks of the cheese with the ones from the low-density polyethylene package. We provide evidence that on Day14, peaks of low-density polyethylene appeared due to polymeric migration in all three cheese types we tested. In all cheese samples, microbial outgrowth started to develop after Day21, as observed visually and under the bright-field microscope, causing peak reverse. Food packaging migration was validated using two different approaches of vibrational spectroscopy (Raman and FT-IR), revealing that cheese needs to be consumed within a short time frame in refrigerated conditions at 4 °C.

scholarly journals Synthesis, Spectral, Structural and Thermal Characterization of Inorganic Crystal: Phenyl Trimethylammonium Tetrachlorocobaltate

2019 ◽  
Vol 31 (8) ◽  
pp. 1779-1784
Author(s):  
V. Mohanraj ◽  
R. Pavithra ◽  
M. Thenmozhi ◽  
R. Umarani
Keyword(s):  
Three Dimensional ◽  
Thermal Characterization ◽  
Dimensional Structure ◽  
X Ray Diffraction ◽  
Monoclinic Crystal ◽  
Evaporation Technique ◽  
Ft Ir ◽  
Thermal Stability Of ◽  
Ft Ir Spectroscopy

Phenyl trimethylammonium tetrachlorocobaltate, crystals were grown by slow evaporation technique. The crystal was bright, transparent. The three dimensional structure of the phenyl trimethylammonium tetrachlorocobaltate was obtained from single crystal X-ray diffraction studies. The molecule belongs to monoclinic crystal system with C2/c space group. The presence of functional groups and modes of vibrations were identified by FT-IR spectroscopy. 1H NMR spectroscopy was also used to characterise the compound and the thermal stability of the crystal was established by TGA/DT analysis. This work undergoes phase transition which makes the study interesting.

Preparation of Polyaniline/SiO2 Composites by Modified Silica Using Succinic Acid

2012 ◽  
Vol 535-537 ◽  
pp. 149-153 ◽  
Author(s):  
Er Yuan Li ◽  
Xiu Feng Wang ◽  
Xue Zhi Wang ◽  
Hao Wang
Keyword(s):  
Thermal Stability ◽  
Succinic Acid ◽  
X Ray Diffraction ◽  
Modified Silica ◽  
X Ray ◽  
Surface Character ◽  
Ft Ir ◽  
Thermal Stability Of ◽  
Scanning Electron ◽  
Ft Ir Spectroscopy

Polyaniline/SiO2 composites were prepared by the SiO2 particles whose surface character was modified by succinic acid. The composites were characterized by Fourier transform infrared (FT–IR) spectroscopy, X–ray diffraction (XRD), thermogravimetric analysis (TGA), scanning electron microscope (SEM). The results demonstrated that the thermal stability of PANI had improved.

scholarly journals The Effect of Aloe vera and Glycerol Addition on Edible Film of Lesser Yam Starch (Dioscorea esculenta L. Burkill)

2020 ◽  
Vol 3 (1) ◽  
pp. 26
Author(s):  
Devi Dwi Siskawardani ◽  
Warkoyo Warkoyo ◽  
Anggit Ayu Pradana Siwi
Keyword(s):  
Tensile Strength ◽  
Food Packaging ◽  
Transmission Rate ◽  
Block Design ◽  
Aloe Vera ◽  
Edible Films ◽  
Thin Layers ◽  
Edible Film ◽  
Two Factors ◽  
Starch Gel

Edible films are thin layers made from hydrocolloids, lipids, and their combinations, functioning as a barrier to mass transfer. The hydrocolloid source that commonly used for the edible film is starch. Lesser yam has the potential to be developed into food packaging products. It has a high starch yield (21.4%). The starch properties, which usually obstruct the edible film production are not resistant to high temperature, it produces a starch suspension with viscosity and ability to form a gel is not uniform, cannot stand in acidic conditions, does not resist stirring, limited solubility in water, and starch gel is easy to syneresis and brittle. This study aimed to investigate the effect of glycerol and Aloe vera concentration on the physical and mechanical edible film. Randomized complete block design (RCBD) factorial with two factors was adopted. The first factor was Aloe vera concentration (0, 1%, 0.2% and 0.3% b / v), and the second factor wasglycerol concentration (17.5, 22.5 and 27.5% v/b). The parameters tested included thickness, tensile strength, elongation, solubility, transparency, and water vapor transmission rate (WVTR). The results showed an interaction between the addition of glycerol and Aloe vera to thickness, tensile strength, solubility, transparency, and WVTR. The best characteristics of edible film were produced by the addition of glycerol 17.5% and Aloe vera0.1% with the thickness (0.11 mm), tensile strength (2.03 MPa), elongation (15.38%), solubility (64.44%), transparency (2.88 mm-1), and WVTR (13.27 g m-2 24 h-1).

scholarly journals Physical Properties of Edible Films from Pangasius catfish Bone Gelatin-Breadfruits Strach with Different Formulations

2020 ◽  
Vol 3 (2) ◽  
pp. 42-47
Author(s):  
Rian Adhi Santoso ◽  
Yoni Atma
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Moisture Content ◽  
Physical Properties ◽  
Food Packaging ◽  
Edible Films ◽  
Fish Bone ◽  
Edible Film ◽  
Japanese Industrial Standard ◽  
Water Vapor Transmission

Abstract— This research aims to provide edible film made from fish bone gelatin of Pangasius catfish mixed breadfruit starch with different formulations. The study was carried out through three stages including breadfruit starch isolation, edible films fabrication and analysis of physical properties of resulted edible film such as thickness, water vapor transmission, tensile strength and percent of elongation as well as moisture content. Edible films which were formulated from fish bone gelatin of Pangasius catfish by breadfruit starch addition have thickness values ranged of ​​0.084-0.123 mm, 6.08 - 16.77% of moisture content, water vapor transmission of 1.07 - 1.60 g/ m²/hour, tensile strength of 0.245 - 1.186 MPa, and percent of elongation around 70 - 87.14%. The edible films from gelatin of Pangasius catfish bone with breadfruit starch addition have physical characteristic which fulfill the standard requirements issued by Japanese Industrial Standard (JIS) Keywords— edible film; biodegradable materials; fish gelatin;breadfruit starch; food packaging    

scholarly journals The role of gambeir filtrate and red palm oil in the formation of canna starch based-functional edible film

10.5219/1580 ◽  
2021 ◽  
Vol 15 ◽  
pp. 869-876
Author(s):  
Budi Santoso ◽  
Doni Andrian Saragih ◽  
Gatot Priyanto ◽  
Hermanto Hermanto
Keyword(s):  
Water Vapor ◽  
Palm Oil ◽  
Transmission Rate ◽  
Edible Films ◽  
Edible Film ◽  
Water Vapor Transmission Rate ◽  
Red Palm Oil ◽  
Water Vapor Transmission ◽  
Elongation Percentage

This study aims to analyze the role of gambier filtrate and red palm oil in the formation of functional edible film and to determine whether the gambier filtrate and red palm oil are synergistic or antagonistic in the formation of functional edible films. The study design used a factorial randomized block design with two treatment factors and each treatment consisted of three levels, namely: gambier filtrate concentration (A): 20, 30, and 40% (v/v) as well as red palm oil concentration (B): 1.2 and 3% (v/v). The observed parameters were thickness, elongation percentage, water vapor transmission rate, antioxidant activity, and antibacterial activity. Gambier filtrate and red palm oil were capable to improve the antioxidant and antibacterial properties of canna starch-based edible film. Gambier filtrate plays a role in increasing the elongation percentage, thickness, and water vapor transmission rate of edible film.

scholarly journals Development and Characterization of Biobased Alginate/Glycerol/Virgin Coconut Oil as Biodegradable Packaging

2020 ◽  
Vol 147 ◽  
pp. 03016
Author(s):  
Adinda Dwi Putri Marismandani ◽  
Amir Husni
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Transmission Rate ◽  
Coconut Oil ◽  
Edible Films ◽  
Edible Film ◽  
Packaging Materials ◽  
Water Vapor Transmission Rate ◽  
Virgin Coconut Oil ◽  
Water Vapor Transmission

Plastics are widely used as packaging materials but can cause environmental problems because they are not easily degraded. Therefore, it was necessary to find alternative packaging materials that were easily degraded, including edible film. The main raw materials for edible film were alginate and plasticizers including glycerol and virgin coconut oil (VCO). The aims of this study were to determine the characteristics of edible films composed of alginate, glycerol and VCO and to determine the best concentration of alginate in edible films. The study was carried out through the manufacture of edible films composed of alginates at various concentrations (2, 3, 4, 5 and 6%), 10% glycerol and 0.01% VCO. The characteristics observed included thickness, tensile strength, elongation, solubility, and water vapor transmission rate (WVTR). The results showed that increasing the concentration of alginate increased the thickness, tensile strength, and elongation of edible films but reduced the solubility and WVTR of edible films. The best alginate concentration was 4% with the following characteristics: thickness, 0.12±0.01 mm; tensile strength, 1.59±0.12 MPa; elongation, 48.73±1.97%; solubility, 92.07±0.57%; and WVTR, 49.18±0.59 g/m2.24 hours. The various alginate concentrations significantly affected the thickness, tensile strength, elongation, and water vapor transmission rate of the edible film produced.

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