Study of Diffusion and Water Vapor Permeability in Chitosan Films and Chitosan Emulsified Films

2012 ◽  
Vol 326-328 ◽  
pp. 170-175 ◽  
Author(s):  
Arlete Barbosa dos Reis ◽  
Cristiana Maria Pedroso Yoshida ◽  
Vera Solange Oliveira Farias ◽  
Wilton Pereira Silva
Keyword(s):  
Water Vapor ◽  
Lipid Analysis ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Oxygen Barrier ◽  
Water Vapor Barrier ◽  
Industry Waste ◽  
Diffusive Permeability ◽  
Hydrophobic Compound ◽  
Chitosan Films

Chitosan is an abundant, natural polysaccaride obtained from fishing industry waste and films of chitosan also provide an efficient oxygen barrier. However, they are a poor water vapor barrier, which can be improved by incorporation of a hydrophobic compound, forming a emulsified film. Chitosan films were produced with the addition of palmitic acid lipid analysis and then the process in parallel with the diffusive permeability to water vapor. The objective of this work was to characterize the diffusion and water vapor permeability behavior of chitosan films and chitosan emulsified films.

scholarly journals Using food wraps based on gelatin to preserve food quality

2019 ◽  
Vol 48 (1) ◽  
pp. 156-163
Author(s):  
Ольга Сергазиева ◽  
Olga Sergazieva ◽  
Наталья Долганова ◽  
Natalya Dolganova
Keyword(s):  
Water Vapor ◽  
Film Formation ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Fish Scale ◽  
Waste Products ◽  
Industry Waste ◽  
Confectionery Products ◽  
Thickness Variability ◽  
The Given

The research in the given sphere is essential because it is concerned with the development of ecologically clean natural edible food wraps production technology using fish industry waste products. The article presents the results of the studies devoted to the consideration of properties and possibilities of using edible food wraps based on ichthyo-gelatin to preserve quality of different food products. To produce edible food wrap the author used gelatin obtained from the waste products (fish scale) of fish-processing industry (ichthyo-gelatin). The wrap was produced based on ichthyo-gelatin with concentration from 5 to 15% and plasticizer (glycerol with concentration from 2 to 20%). All obtained wraps were subject to quality control considering organoleptic (flavor, color, look) and physicochemical properties (pH, moisture content, dissolution rate, film thickness, breaking stress at stretching, water vapor permeability). The obtained results showed that it is possible to use food wraps based on ichthyo-gelatin in public catering. Changes in plasticizer proportion made it possible to produce two types of film: the first one was thicker (2% of plasticizer) having low stretching ability it can further be used in production of bags for products storage and freezing; the second type of the film (5% of plasticizer) can be used to produce colorful films with prints which can be applied for protective and decorative wrapping of confectionery products. To use the developed films as a protective wrapping for cold dishes (such as salads and various cold cuts), to protect banquet dishes against drying and thick film formation it is necessary to pay especial attention to water vapor permeability of the film its dependence on the proportion of plasticizer and thickness. Variability of this parameter can extend the application sphere of the developed edible film.

scholarly journals Effect of chitosan addition in starch and poly(lactic acid) sheets produced by extrusion

2015 ◽  
Vol 6 (1) ◽  
pp. 80
Author(s):  
Matheus Luz Alberti ◽  
Sílvio José De Souza ◽  
Heliberto Gonçalves ◽  
Fabio Yamashita ◽  
Marianne Ayumi Shirai
Keyword(s):  
Lactic Acid ◽  
Water Vapor ◽  
Food Packaging ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Extrusion Process ◽  
Pilot Scale ◽  
Poly Lactic Acid ◽  
Vapor Permeability ◽  
Water Vapor Barrier

<p>The use of blends containing biodegradable polymers like starch and poly (lactic acid) (PLA) has gained considerable attention, especially for the food packaging production. Current research has also highlighted the use of chitosan because their antimicrobial activity, biodegradability and applicability in the production of active biodegradable food packaging. The objective of this work was to produce cassava starch and PLA sheets incorporated with chitosan by flat extrusion process (calendering-extrusion), and evaluate the mechanical, water vapor barrier and microstructural properties. In order to simplify the obtainment of the material reducing processing steps, all components of the blend were homogenized in one step extrusion The incorporation of chitosan in the starch/PLA sheets decreased significantly the tensile strength, Young's modulus, elongation at break and density. In addition, the scanning electron microscopy images showed the formation of non-homogeneous mixtures with the presence of pores between the blend compounds, and this fact affected the water vapor barrier properties increasing water vapor permeability, solubility and diffusion coefficients. It was possible to conclude that although the incorporation of chitosan to the starch/PLA sheets has not contributed to obtain materials with suitable properties, it was able to produce them by calendering-extrusion process in pilot scale. Studies about chitosan incorporation in starch and PLA sheets still needed.</p><p>&nbsp;</p><p>DOI: 10.14685/rebrapa.v6i1.208</p><p>&nbsp;</p>

scholarly journals Effect of relative humidities on microstructural, barrier and mechanical properties of Yam starch-monoglyceride films

2009 ◽  
Vol 52 (6) ◽  
pp. 1505-1512 ◽  
Author(s):  
Fábio Avelino Bublitz Ferreira ◽  
Maria Victória Eiras Grossmann ◽  
Suzana Mali ◽  
Fábio Yamashita ◽  
Lisandro Pavie Cardoso
Keyword(s):  
Mechanical Properties ◽  
Water Vapor ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Screw Extruder ◽  
Relative Crystallinity ◽  
Single Screw ◽  
Single Screw Extruder ◽  
Hydrophobic Compound ◽  
Starch Films

The effect of monoglyceride on microstructural, barrier and mechanical properties of casted yam starch films were investigated in different relative humidities (RH) and compared with glycerol-starch films. A single screw extruder was used to produce the starch - monoglyceride complex before film production and this process was effective to inhibit the phase separation in films. The addition of the hydrophobic compound reduced hydrophobicity, transparency and water vapor permeability of films. This later value for starch-glycerol film (1.7 x 10-10 g Pa-1 s-1 m-1) was higher than starch (1.2 x 10-10 g Pa-1 s-1 m-1) and monoglyceride-starch films (1.0 x 10-10 g Pa-1 s-1 m-1). Films containing glycerol had higher relative crystallinity (B and V H) with a slight increase at higher RH values, while for monoglyceride films, the crystallinity was constant. Monoglyceride-starch films presented poor mechanical properties when compared to glycerol- starch ones but they presented a stable behavior under different relative humidities.

scholarly journals Physicochemical and Antioxidant Properties of Chitosan Films Incorporated with Cinnamon Oil

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Marco A. López-Mata ◽  
Saul Ruiz-Cruz ◽  
Norma Patricia Silva-Beltrán ◽  
José de Jesús Ornelas-Paz ◽  
Víctor Manuel Ocaño-Higuera ◽  
...  
Keyword(s):  
Water Vapor ◽  
Antioxidant Properties ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Protective Effects ◽  
Protective Capacity ◽  
Cinnamon Oil ◽  
Low Concentrations ◽  
Yellow Coloration ◽  
Chitosan Films

Chitosan films (CF) with cinnamon bark oil (CO) incorporated at 0% (control), 0.25%, 0.5%, and 1.0% v/v were prepared by an emulsion method. The films were characterized based on their physical properties (solubility, water vapor permeability, optical property, and microstructure) and antioxidant properties (DPPH, ABTS, and its protective effects on human erythrocytes). The results showed that the incorporation of 0.5 and 1.0% of CO into the CF significantly decreased its solubility to 22% of the control (p<0.05). The water vapor permeability of the CF-CO was significantly reduced to 40% with low concentrations of CO (0.25%) incorporated into the CF. In general, the films presented a yellow coloration and an increase in transparency with the incorporation of CO into the CF. It was also observed that the incorporation of CO increased the antioxidant activity between 6.0-fold and 14.5-fold compared to the control, and the protective capacity against erythrocyte hemolysis increased by as much as 80%.

scholarly journals Characterization of Chitosan Film Incorporated with Curcumin Extract

Polymers ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 963
Author(s):  
Pornchai Rachtanapun ◽  
Warinporn Klunklin ◽  
Pensak Jantrawut ◽  
Kittisak Jantanasakulwong ◽  
Yuthana Phimolsiripol ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Antioxidant Activity ◽  
Infrared Spectroscopy ◽  
Water Vapor ◽  
Moisture Content ◽  
Water Solubility ◽  
Chitosan Film ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Chitosan Films

Curcumin is a phenolic compound derived from turmeric roots (Curcuma longa L.). This research studied the effects of curcumin extract on the properties of chitosan films. The film characteristics measured included mechanical properties, visual aspects, color parameters, light transmission, moisture content, water solubility, water vapor permeability, infrared spectroscopy, and antioxidant activity. The results suggest that adding curcumin to chitosan-based films increases yellowness and light barriers. Infrared spectroscopy analysis showed interactions between the phenolic compounds of the extract and the chitosan, which may have improved the mechanical properties and reduced the moisture content, water solubility, and water vapor permeability of the films. The antioxidant activity of the films increased with increasing concentrations of the curcumin extract. This study shows the potential benefits of incorporating curcumin extract into chitosan films used as active packaging.

scholarly journals Enhancement of Mechanical and Barrier Property of Hemicellulose Film via Crosslinking with Sodium Trimetaphosphate

Polymers ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 927
Author(s):  
Yuelong Zhao ◽  
Hui Sun ◽  
Biao Yang ◽  
Baomin Fan ◽  
Huijuan Zhang ◽  
...  
Keyword(s):  
Water Vapor ◽  
Food Packaging ◽  
Water Vapor Permeability ◽  
Preliminary Test ◽  
Esterification Reaction ◽  
Vapor Permeability ◽  
Mechanical And Thermal Properties ◽  
Water Vapor Barrier ◽  
Sodium Trimetaphosphate ◽  
Barrier Performance

Hemicellulose is a kind of biopolymer with abundant resources and excellent biodegradability. Owing to its large number of polar hydroxyls, hemicellulose has a good barrier performance to nonpolar oxygen, making this biopolymer promising as food packaging material. Hydrophilic hydroxyls also make the polymer prone to water absorption, resulting in less satisfied strength especially under humid conditions. Thus, preparation of hemicellulose film with enhanced oxygen and water vapor barrier ability, as well as mechanical strength is still sought after. Herein, sodium trimetaphosphate (STMP) was used as esterification agent to form a crosslinked structure with hemicellulose through esterification reaction to render improved barrier performance by reducing the distance between molecular chains. The thus modified hemicellulose film achieved an oxygen permeability and water vapor permeability of 3.72 cm3 × μm × m−2 × d-1 × kPa−1 and 2.85 × 10−10 × g × m−1 × s−1 × Pa−1, respectively, at the lowest esterification agent addition of 10%. The crosslinked structure also brought good mechanical and thermal properties, with the tensile strength reaching 30 MPa, which is 118% higher than that of the hemicellulose film. Preliminary test of its application in apple preservation showed that the barrier film obtained can effectively slow down the oxidation and dehydration of apples, showing the prospect of application in the field of food packaging.

scholarly journals Production of starch/poly(lactic acid) sheets containing citric acid and tributyl citrate

2016 ◽  
Vol 7 (2) ◽  
pp. 173 ◽  
Author(s):  
Silvio José Souza ◽  
Nicolli Grecco Marchiore ◽  
Marcella Vitória Galindo ◽  
Fabio Yamashita ◽  
Marianne Ayumi Shirai
Keyword(s):  
Lactic Acid ◽  
Water Vapor ◽  
Citric Acid ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Thermoplastic Starch ◽  
Poly Lactic Acid ◽  
Vapor Permeability ◽  
Water Vapor Barrier

In this work thermoplastic starch and poly(lactic acid) (PLA) sheets added of tributyl citrate (TBC) and citric acid was produced by flat extrusion (calendaring-extrusion). The incorporation of TBC and citric acid reduced the rigidity, increased the water vapor permeability (WVP) and density of the sheets. This occurred probably because these compounds acted as plasticizer for PLA and starch. Thus, it was possible to conclude that it was possible to produce starch and PLA blended sheets by extrusion, but studies are still required to find the appropriate concentration of TBC and citric acid that does not significantly impair the water vapor barrier properties.

scholarly journals Alginate-Edible Coatings for Application on Wild Andean Blueberries (Vaccinium meridionale Swartz): Effect of the Addition of Nanofibrils Isolated from Cocoa By-Products

Polymers ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 824
Author(s):  
Carolina Medina-Jaramillo ◽  
Carmen Quintero-Pimiento ◽  
Catalina Gómez-Hoyos ◽  
Robin Zuluaga-Gallego ◽  
Alex López-Córdoba
Keyword(s):  
Water Vapor ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Vapor Permeability ◽  
Edible Coatings ◽  
Refrigerated Storage ◽  
Water Vapor Barrier ◽  
Postharvest Management ◽  
Wild Blueberry ◽  
By Products

Edible coatings and films are appealing strategies for the postharvest management of blueberries. In the current work, alginate and alginate/cellulose nanofibril (CNF) edible coatings crosslinked with calcium chloride were developed for application on Andean blueberry (a promissory wild blueberry). Cocoa by-products were valorized through the isolation of their CNFs, and these were incorporated in the edible coatings. Edible coating formulations were based on blends of alginate (2% w/v), CNFs (0%, 0.1%, or 0.3%), glycerol, and water. In addition, stand-alone films were prepared, and their light and water vapor barrier properties were studied before applying the coating on the fruit surface. The results show that the addition of CNFs caused a significant decrease in the transparency and the water vapor permeability of the alginate films. After applying on the Andean blueberry fruits, the alginate and alginate/CNF coatings enhanced the appearance and the firmness of the fruits. Moreover, they significantly reduced the respiration rate and the water loss of the Andean blueberries throughout the 21 days of refrigerated storage. Alginate and alginate/CNFs coatings may be considered a useful alternative for the delay of the postharvest deterioration of Andean blueberries.

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