scholarly journals Active Edible Films Based on Arrowroot Starch with Microparticles of Blackberry Pulp Obtained by Freeze-Drying for Food Packaging

Polymers ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 1382 ◽  
Author(s):  
Gislaine Ferreira Nogueira ◽  
Farayde Matta Fakhouri ◽  
José Ignacio Velasco ◽  
Rafael Augustus de Oliveira
Keyword(s):  
Antioxidant Capacity ◽  
Food Packaging ◽  
Freeze Drying ◽  
Water Solubility ◽  
Research Work ◽  
Edible Films ◽  
Sem Images ◽  
Film Forming ◽  
Starch Films ◽  
Arrowroot Starch

This research work evaluated the influence of the type of incorporation and variation in the concentration of blackberry pulp (BL) and microencapsulated blackberry pulp (ML) powders by freeze-drying on the chemical and physical properties of arrowroot starch films. Blackberry powders were added to the film-forming suspension in different concentrations, 0%, 20%, 30% and 40% (mass/mass of dry starch) and through two different techniques, directly (D) and by sprinkling (S). Scanning electron microscopy (SEM) images revealed that the incorporation of blackberry powder has rendered the surface of the film rough and irregular. Films incorporated with BL and ML powders showed an increase in thickness and water solubility and a decrease in tensile strength in comparison with the film containing 0% powder. The incorporation of blackberry BL and ML powders into films transferred colour, anthocyanins and antioxidant capacity to the resulting films. Films added with blackberry powder by sprinkling were more soluble in water and presented higher antioxidant capacity than films incorporated directly, suggesting great potential as a vehicle for releasing bioactive compounds into food.

scholarly journals Effect of incorporation of blackberry particles obtained by freeze drying on physicochemical properties of edible films

2018 ◽  
Author(s):  
Rafael Augustus De Oliveira ◽  
Gislaine Ferreira Nogueira ◽  
Farayde Matta Fakhouri
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Research Work ◽  
Water Vapor Permeability ◽  
Gum Arabic ◽  
Edible Films ◽  
Vapor Permeability ◽  
Vapour Permeability ◽  
Freeze Dried ◽  
Arrowroot Starch

This research work aimed to evaluate the physicochemical properties of arrowroot starch films plasticized with glycerol and incorporated in film-forming solution directly (D) and by sprinkling (S) with 0%, 20%, 30%, 40% (mass blackberry solids / biopolymer mass) of blackberry pulp (BL) powder and freeze dried microencapsulated blackberry pulp (ML) using mixture of gum arabic and arrowroot starch (1: 1, mass / mass). Thickness, water solubility and water vapour permeability of the films significantly increased with increasing concentration of blackberry powder. Compared to arrowroot starch film (0%), the surface of films with BL and ML powder became irregular and rough. Keywords: Lyophilization; microstructure; water solubility; water vapor permeability; packing.

scholarly journals Edible Films and Coatings Formulated with Arrowroot Starch as a Non-Conventional Starch Source for Plums Packaging

2021 ◽  
Vol 2 (2) ◽  
pp. 373-386
Author(s):  
Gislaine Ferreira Nogueira ◽  
Bianca de Oliveira Leme ◽  
Gabriela Ragazzi Santana dos Santos ◽  
Juliana Viegas da Silva ◽  
Patrícia Barbosa Nascimento ◽  
...  
Keyword(s):  
Water Vapor ◽  
Storage Temperature ◽  
Research Work ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Alternative Strategies ◽  
Solubility In Water ◽  
Film Forming ◽  
Arrowroot Starch

Increasing environmental awareness has promoted an interest in alternative strategies to common plastics obtained from fossil sources, stimulating research on the use of biodegradable and edible films/coatings obtained from renewable sources such as arrowroot starch. This research work aimed to evaluate the use of arrowroot starch on the formation of edible films and coatings. Increasing the concentration of arrowroot starch (from 1% to 5%, mass/mass) in the film produced by casting resulted in increased water vapor permeability (from 2.20 to 3.68 g mm/m2 day kPa), moisture content (3.22% to 7.95%), increased thickness (from 0.029 to 0.101 mm), and decreased solubility in water (from 22.45% to 13.89%). The films were homogeneous, transparent and manageable, with the exception of the film with 1% starch. Film-forming solutions at concentrations of 0%, 2%, and 4% (mass/mass) of arrowroot starch were prepared and applied to plums to evaluate post-harvest behavior when stored at 25 and 5 °C for 35 days. The 2% coating adhered well to the plums’ surfaces, was bright and was effective in reducing mass loss and respiratory rate, associated with storage temperature of 5 °C. The 4% coating presented an opaque and flocculated appearance.

scholarly journals Use of Lemongrass Leaf Ethanol Extract for Developing Alginate Based Antibacterial Edible Films

2020 ◽  
Vol 10 (2) ◽  
pp. 99-107
Keyword(s):  
Antibacterial Activity ◽  
Moisture Content ◽  
Food Packaging ◽  
Antimicrobial Agents ◽  
Water Solubility ◽  
Brown Seaweed ◽  
Ethanol Extract ◽  
Edible Films ◽  
Edible Film ◽  
Alcohol Extract

Alginates extracted from brown seaweed have a variety of prospective applications such as thickeners, stabilizers, or restructuring agents. Due to its properties as a natural polysaccharide, alginate is very potential to be used as edible films for food packaging purposes. Edible films are developed for food protection being excellent barriers to gases but not to moisture. Incorporation of antimicrobial agents into edible film formulation can extend product shelf life and reduce the risk of pathogenic bacterial growth on food. Therefore, this study was aimed to develop an alginate based antibacterial edible film. Antibacterial agent extracted from lemongrass leaves using ethanol was employed. The study was conducted by varying the addition levels of lemongrass ethanol extract to the alginate based edible films, i.e. 0.5%, 1.0% and 1.5%. Before being added to the alginate based edible films, the lemongrass ethanol extract was investigated for its antibacterial activity. The edible films obtained were analyzed in terms of physical, mechanical and chemical and microbiological parameters, including thickness, water vapor transmission rate (WVTR), brightness, tensile strength, elongation, moisture content, water solubility and antibacterial activity. Results showed that the higher addition levels of lemongrass ethanol extract tended to produce alginate based edible films with lower WVTR and brightness value as well as higher elongation, moisture content and water solubility. Edible film added with lemongrass ethanol extract resulted in this study demonstrated antibacterial activity against Staphylococcus aureus. The addition of lemongrass alcohol extract at 0.5% was considered as a recommended concentration level for producing alginate based antibacterial edible films.

scholarly journals Black Edible Films from Protein-Containing Defatted Cake of Nigella sativa Seeds

2020 ◽  
Vol 21 (3) ◽  
pp. 832 ◽  
Author(s):  
Mohammed Sabbah ◽  
Mohammad Altamimi ◽  
Prospero Di Pierro ◽  
Chiara Schiraldi ◽  
Marcella Cammarota ◽  
...  
Keyword(s):  
Food Packaging ◽  
Animal Feed ◽  
Nigella Sativa ◽  
Edible Films ◽  
Acyl Donor ◽  
Experimental Conditions ◽  
Film Forming ◽  
Donor And Acceptor ◽  
Defatted Cake

Black biodegradable/edible protein-based films were prepared from defatted cake waste obtained from Nigella sativa (black cumin) seeds as by-product of oil extraction process. The effects of pH, glycerol concentrations, and transglutaminase-catalyzed protein cross-linking activity on the stability of film-forming solutions were studied to determine the best experimental conditions to produce handleable films. Proteins contained in the analyzed defatted cake were shown to be able to act as transglutaminase acyl donor and acceptor substrates being polymerized when incubated in vitro in the presence of the enzyme. Film-forming solutions containing 20% glycerol and casted at pH 8.0 after treatment with the enzyme gave rise to morphologically more homogeneous films possessing mechanical and barrier properties, as well as antimicrobial activity, compatible with their possible applications as food packaging materials and mulching sheets. These findings confirm the validity of the strategy to consider the seed oil processed cakes as protein-based renewable sources to produce not only fertilizers, animal feed, or culinary food but also further valuable products such as bioplastics.

scholarly journals Novel Materials in the Preparation of Edible Films and Coatings—A Review

Coatings ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 674 ◽  
Author(s):  
Sabina Galus ◽  
Emine Aytunga Arik Kibar ◽  
Małgorzata Gniewosz ◽  
Karolina Kraśniewska
Keyword(s):  
Food Packaging ◽  
Edible Films ◽  
Plant Residues ◽  
The Novel ◽  
Coating Technology ◽  
Film Forming ◽  
Quality Of Food ◽  
Novel Processing ◽  
Processing Techniques

The development of edible films and coatings has seen remarkable growth in recent decades and is expected to have an important impact on the quality of food products in the coming years. This growth is attributed to the increasing knowledge of edible films and edible coating technology, as well as advances in material science and processing technology. Packaging is used in order to reduce synthetic packaging and can play a role as an eco-friendly biodegradable package or a protective coating on the food surface. A large amount of bio-based polymers have been used in the production of edible films and coatings. Novel sources of edible materials, as well as the novel processing techniques, are a subject of great interest due to their promising potential as innovative food packaging systems. This paper presents the concept and potential for application of new film-forming materials and management of food wastes from the fruit and vegetable industry, which can encounter problems in appropriate disposal. It summarizes the extensive knowledge about the new film-forming materials such as plant residues, flours and gums to show their protective effectiveness and suitability in various types of foods.

Preparation and Properties of Edible Packaging Film Based on Potato Starch

2015 ◽  
Vol 727-728 ◽  
pp. 223-226
Author(s):  
Xin Lin Zhang ◽  
Shi Yong Luo ◽  
Wen Yu Zhang ◽  
Wen Cai Xu
Keyword(s):  
Potato Starch ◽  
Edible Films ◽  
Packaging Film ◽  
Environment Friendly ◽  
Film Forming ◽  
Wide Range ◽  
Edible Packaging ◽  
Starch Films ◽  
Film Substrate ◽  
Yellow Index

Low price of potato starch as a wide range of sources of edible film substrate, glycerol as a plasticizer, pullulan as a film-forming agent, prepared by solution casting of potato starch-based edible environment-friendly packaging materials. Tests were run on potato starch-based edible films to determine mechanical properties, transparency and color evaluation. It was observed that the increase of the glycerol content in the films increased the macromolecular mobility, the potato starch films became less stiff and more flexible. Meanwhile the transparency and yellow index are both increased, obviously.

scholarly journals Seaweed Polysaccharide in Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, and Coatings)

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2088
Author(s):  
Kalpani Y. Perera ◽  
Shubham Sharma ◽  
Dileswar Pradhan ◽  
Amit K. Jaiswal ◽  
Swarna Jaiswal
Keyword(s):  
Food Packaging ◽  
Water Solubility ◽  
Film Formation ◽  
Edible Films ◽  
Active Packaging ◽  
Intelligent Packaging ◽  
Sustainable Food ◽  
Contact Materials ◽  
Food Contact Materials ◽  
Food Contact

Food contact materials (FCMs) are materials that come in contact with food products such as food packaging which play a significant role in the food quality and safety. Plastic, which is a major food packaging material, harms the eco-system, wildlife, and the environment. As a result, numerous researches have been in progress on alternative polymers, which has similar properties as plastic but is also environmentally friendly (biodegradable). In recent years, the utilization of seaweed polysaccharides has piqued interest due to its biodegradability, non-toxicity, antioxidant capabilities, and excellent film formation ability. However, it has a number of drawbacks such as low tensile strength, water solubility, and moderate antibacterial characteristics, among others. The addition of other biopolymers, nanoparticles, or natural active agents improves these features. In this review article, we have summarized the current state of seaweed polysaccharide research in active packaging, intelligent packaging, edible films, and coatings. It also highlights the physical, thermal, antioxidant, and other properties of these materials. Finally, the article discusses the relevant legislation as well as the field’s future prospects. Research shows that seaweeds polysaccharide looks promising as a sustainable food contact material, but there is always a potential for development to make it market feasible.

scholarly journals Bioactive Edible Films Based on Arrowroot Starch Incorporated with Cranberry Powder: Microstructure, Thermal Properties, Ascorbic Acid Content and Sensory Analysis

Polymers ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 1650 ◽  
Author(s):  
Farayde Matta Fakhouri ◽  
Gislaine Ferreira Nogueira ◽  
Rafael Augustus de Oliveira ◽  
José Ignacio Velasco
Keyword(s):  
Ascorbic Acid ◽  
Thermal Properties ◽  
Sensory Analysis ◽  
Acid Content ◽  
Composite Films ◽  
Film Surface ◽  
Ascorbic Acid Content ◽  
Edible Films ◽  
Sem Images ◽  
Arrowroot Starch

The growing global awareness about environmental preservation has stimulated the search for alternatives to replace conventional plastics made from fossil sources. One of the advantages is using polymers from renewable sources, such as starch and gelatin, which, in addition to being biodegradable, may also be edible. The incorporation of cranberry into a polymeric matrix can transfer bioactive composite films, colour and flavour to the film, which are characteristic of this fruit, expanding its application to fruit stripes or colourful coatings for specific foods. In this context, the aim of this work was to evaluate the influence of the incorporation of 0, 5, 15, 25, 35, 45 and 55% (solids mass/biopolymer mass) cranberry powder on the microstructure, thermal properties, ascorbic acid content and sensory analysis of gelatin and arrowroot starch films obtained by casting. Scanning electron microscopy (SEM) images showed that the incorporation of cranberry made the film surface rough and irregular. All films presented an X-ray diffraction pattern typical of a semicrystalline material. The glass transition temperature (Tg) decreased when increasing the concentration of cranberry in films. All films with cranberry presented high ascorbic acid content and were well accepted by the tasters when sensory analysis was performed.

Preparation and Properties of Edible Packaging Film Based on Wheat Starch

2015 ◽  
Vol 731 ◽  
pp. 381-384
Author(s):  
Xin Lin Zhang ◽  
Shi Yong Luo ◽  
Xiao Jun Huang ◽  
Wen Cai Xu
Keyword(s):  
Edible Films ◽  
Wheat Starch ◽  
Packaging Film ◽  
Film Forming ◽  
Wide Range ◽  
Green Packaging ◽  
Edible Packaging ◽  
Starch Films ◽  
Film Substrate ◽  
Yellow Index

Low price of wheat starch as a wide range of sources of edible film substrate, glycerol as a plasticizer, pullulan as a film-forming agent, prepared by solution casting of wheat starch-based edible green packaging materials. Tests were run on wheat starch-based edible films to determine mechanical properties, transparency and color evaluation. It was observed that the increase of the glycerol content in the wheat starch films increased the macromolecular mobility, the wheat starch films became less stiff and more flexible. Meanwhile the transparency and yellow index are both increased, obviously.

scholarly journals Novel Bovine Plasma Protein Film Reinforced with Nanofibrillated Cellulose Fiber as Edible Food Packaging Material

Membranes ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 31
Author(s):  
Shihan Weng ◽  
Sara Sáez-Orviz ◽  
Ismael Marcet ◽  
Manuel Rendueles ◽  
Mario Díaz
Keyword(s):  
Water Vapor ◽  
Food Packaging ◽  
Water Solubility ◽  
Antimicrobial Properties ◽  
Nanofibrillated Cellulose ◽  
Edible Films ◽  
Light Transmittance ◽  
Vapor Permeability ◽  
Protein Film ◽  
Bovine Plasma

Proteins, such as those in blood from slaughterhouses, are a good option for developing edible films. However, films made exclusively from proteins have low strength and high water solubility, which makes them difficult to use in the food industry. The use of cellulosic material, such as nanofibrillated cellulose (NFC), can improve the properties of these films. In the present work, bovine plasma was acidified and treated with ethanol to precipitate its proteins, and these proteins were used to prepare films reinforced with several concentrations of NFC. In addition, control films prepared with untreated bovine plasma and reinforced with NFC were prepared as well. These new edible films were characterized according to their mechanical properties, water vapor permeability, light transmittance, and microstructure. Furthermore, the film with the best properties was selected to be additivated with nisin to test its antimicrobial properties by wrapping meat previously contaminated with Staphylococcus aureus. In this sense, films prepared with the extracted proteins showed better properties than the films prepared with untreated plasma. In addition, the results showed that the reinforcement of the films with a 10% (w/w) of NFC decreased their water solubility and improved their puncture strength and water vapor barrier properties. Finally, the addition of nisin to the films prepared with extracted protein from bovine plasma and NFC gave them antimicrobial properties against S. aureus.

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