The Effect of Lauric Acid Addition on Characteristics of Biocomposite Edible Film

The biocomposites were prepared from chitosan, carragenan and modified tapioca with lauric acid addition. The biocomposite were used as edible film material thus improving the mechanical characteristics. The purpose of this study was to determine the amount of lauric acid addition that produced biocomposites with the best characteristics. This study used experimental method. The different concentration of lauric acid used as the treatment was 0%, 10%, 20%, 30%, 40% from total solid of hydrocolloids materials (w/w). Data were analyzed statistically using the F test (ANOVA test) with confidence level of 95%. The results showed more than 10% addition of lauric acid decreased the value of moisture content, tensile strenght, percent elongation and water vapor transmission but increase thickness, opacity and transparency value. The addition of 10% lauric acid produced biocomposite with the best characteristics according to JIS (Japanese Industrial Standard) which had the moisture content of 42.65%, thickness of 0.047 mm, tensile strength of 13.8 MPa, percent elongation of 29.2%, water vapor transmission rate of 8.5 g/m2/day, opacity 8.9% and transparency 7.5. This research used renewable and biodegradable materials that can be applied to produce edible packaging with the best characteristics and eco-friendly.

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Effect of Carrageenan Addition to the Edible Characteristics of Tilapia Skin Gelatin Film (Oreochromis niloticus)

Jurnal Ilmu Pangan dan Hasil Pertanian ◽

10.26877/jiphp.v2i2.3133 ◽

2019 ◽

Vol 2 (2) ◽

pp. 134 ◽

Cited By ~ 1

Author(s):

Anjar Setyaji ◽

Ima Wijayanti ◽

Romadhon Romadhon

Keyword(s):

Tensile Strength ◽

Water Vapor ◽

Palmitic Acid ◽

Oreochromis Niloticus ◽

Transmission Rate ◽

Edible Film ◽

Cross Linking ◽

Water Vapor Transmission Rate ◽

Percent Elongation ◽

Water Vapor Transmission

Gelatin of skin tilapia (Oreochromis niloticus) has the potential as an edible film but has weaknesses due to the hydrophilic so that the value of the water vapor transmission rate is high. The addition of carrageenan combined with palmitic acid is used to improve the characteristics of edible films modified bythe polymer network so that it can act as cross linking which is expected to reduce the rate of water vapor transmission rate edible film. indigo and get the best carrageenan concentration edible film seen from the value of the water vapor transmission rate. The ingredients used are tilapia skin gelatin, carrageenan and palmitic acid. The research method used was experimental laboratories with completely randomized design (CRD) experimental design. Parameters observed were thickness test, solubility, tensile strength, percent elongation and water vapor transmission rate. Data were analyzed using variance analysis (ANOVA). To find out the differences between treatments, the data was tested by HSD further tests. The results showed that the difference in carrageenan concentration significantly affected (P<0,05) the thickness value, tensile strength, percent elongation, solubility and water vapor transmission rate. Addition of carrageenan 0.8% was the best result which has a tensile strength of 4.209 ± 0.241 MPa, elongation percent 16.332 ± 1.019%, solubility of 65.911 ± 2.930% and water vapor transmission rate of 7.792 ± 0.376 g / m2. Hour. Testing of tensile strength in 0,8% carrageenan film showed that the film matrix binds so that the film was not easily broken compared to the control. The low water vapor transmission rate in the 0.8% carrageenan addition edible film sample showed the formation of cross linking between gelatin and carrageenan protein molecules.

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Development and Characterization of Alginate Based Biocomposite Films Reinforced by Gracilaria Powder

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/934/1/012084 ◽

2021 ◽

Vol 934 (1) ◽

pp. 012084

Author(s):

D Fransiska ◽

I Basriman ◽

A R Falafi ◽

P Priambudi ◽

Nurhayati ◽

...

Keyword(s):

Tensile Strength ◽

Water Vapor ◽

Moisture Content ◽

Water Solubility ◽

Transmission Rate ◽

Thin Sheet ◽

Edible Film ◽

Water Vapor Transmission Rate ◽

Water Vapor Transmission

Abstract The edible film is a thin sheet that functions as a coating or packaging material on foods that may be eaten simultaneously as packaged products. The ingredient that is often used is alginate made from seaweed. The advantage of using seaweed as a bioplastic material is that it can be produced in a large quantity, low price, and is non-toxic; it can also produce bioplastic that resembles conventional plastic. The experimental method with two components of Completely Randomized Factorial Design was employed in this study (CRFD), the concentration of Gracilaria seaweed powder with four levels (0%, 0.5%, 1%, 1.5%, and 1%) and concentration of alginate with three levels (1%, 1.25%, dan 1.5%). The result showed that the concentration of seaweed powder and concentration of alginate that used in the making of the edible film had a significant effect on the quality of the edible film on all parameters, which is thickness, moisture content, tensile strength, elongation, water vapor transmission rate, water-solubility, color, opacity and surface morphology. There is an interaction between the concentration of seaweed powder and concentration of alginate at the significant effect on the quality of the edible film, which is a concentration of seaweed powder at the level of 1.5% and concentration of alginate at the level of 1.5%. The film has a the thickness of 0.25mm, moisture content of 6.94%, tensile strength of 54.29 Mpa, elongation of 3.26%, the water solubility of 64.41%, water vapor transmission rate of 3242 g/cm2/24 h, and opacity of 81.7%.

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Effect of Pectin on the Characteristics of Edible Film from Pink Ear Emperor (Lethrinus lentjan) Gelatin

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/934/1/012089 ◽

2021 ◽

Vol 934 (1) ◽

pp. 012089

Author(s):

R Nurdiani ◽

H S Yufidasari ◽

I D Faturachma ◽

A A Prihanto ◽

M Firdaus ◽

...

Keyword(s):

Tensile Strength ◽

Water Vapor ◽

Moisture Content ◽

Transmission Rate ◽

Edible Films ◽

Edible Film ◽

Fish Gelatin ◽

Elastic Film ◽

Water Vapor Transmission ◽

Physical And Chemical

Abstract Edible film is a thin layer used to coat food. One of the biopolymers that can be used as a base for the edible film is fish gelatin. Gelatin can be obtained from the skin of Lethrinus lentjan. However, edible film is usually brittle if only gelatin is used, so other materials, such as pectin, are needed to form an elastic film. This study aims to determine the effect of pectin addition on the characteristics of the edible film. The method used in this research was the experimental method with five treatments of pectin concentration (0%, 0.2%, 0.25%, 0.3%, 0.35%). Physical and chemical characteristics (thickness, tensile strength, elongation, water vapor transmission, and moisture content) of edible films were analyzed. The results showed that different concentrations of pectin significantly affected the characteristics of edible film. The best characteristics of edible film (0.12 mm thickness, 15.40 MPa tensile strength, 26.50% elongation, 6.99 gram/m2 24 h water vapor transmission rate, and 8.745% moisture content) were obtained as 0.2% pectin added in making the gelatin-based edible film.

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

Indonesian Food Science and Technology Journal ◽

10.22437/ifstj.v3i2.9498 ◽

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

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

Potravinarstvo Slovak Journal of Food Sciences ◽

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.

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

E3S Web of Conferences ◽

10.1051/e3sconf/202014703016 ◽

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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CHARACTERIZATION OF EDIBLE FILM BASED ON DIFFERENT RATIOS OF κ-CARRAGEENAN/GELATINE WITH THE ADDITION OF CANOLA OIL

Jurnal Teknologi ◽

10.11113/jt.v82.13972 ◽

2020 ◽

Vol 82 (2) ◽

Cited By ~ 1

Author(s):

Adiansyah Syarifuddin ◽

Paddasejati Paddasejati ◽

Andi Dirpan ◽

Nandi Kuswandi Sukendar ◽

Mulyati Muhammad Tahir

Keyword(s):

Tensile Strength ◽

Water Vapor ◽

Moisture Content ◽

Ethyl Acetate ◽

Canola Oil ◽

Transmission Rate ◽

Edible Films ◽

Water Vapor Transmission Rate ◽

Volatile Substances ◽

Water Vapor Transmission

κ-carrageenan/gelatin mixtures and canola oil can form an emulsion film when they are well combined and can mediate the release of volatile substances. The objectives of this study were: 1) to investigate the effect of different ratios of κ-carrageenan/gelatin with and without the addition of canola oil on moisture content, solubility, thickness, water vapor transmission rate, tensile strength and percent elongation, 2) to study the release of ethyl acetate with different ratios of κ-carrageenan/gelatin with added canola oil. Edible films were prepared with varying ratios of κ-carrageenan/gelatin with and without the addition of canola oil. Ethyl acetate release from selected films was also observed. The results showed that different ratios of κ-carrageenan/gelatin with canola oil addition induced changes in moisture content, thickness, water vapor transmission rate, and tensile strength (p<0.05). A significant decrease in the water vapor transmission rate of films was induced by canola oil with a ratio of κ-carrageenan/gelatin of 1.35:1.65. In addition, κ-carrageenan/gelatin at a ratio of 1.35:1.65 with added canola oil triggered a larger release of ethyl acetate. These findings confirmed that different ratios of κ-carrageenan/gelatin with canola oil could be used to tailor emulsified films with enhanced barrier properties and to trigger the release of volatile substances.

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

E3S Web of Conferences ◽

10.1051/e3sconf/202014703003 ◽

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.

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PENGARUH OLEORESIN DAUN KAYU MANIS (Cinnamomum burmanii) DUA TAHAP TERHADAP KARAKTERISTIK EDIBLE FILM TAPIOKA

Caraka Tani Journal of Sustainable Agriculture ◽

10.20961/carakatani.v32i1.15474 ◽

2018 ◽

Vol 32 (1) ◽

pp. 55

Author(s):

Rohula Utami ◽

Lia Umi Khasanah ◽

Katut Kompi Yuniter ◽

Godras Jati Manuhara

Keyword(s):

Tensile Strength ◽

Water Vapor ◽

Transmission Rate ◽

Inhibition Zone ◽

Edible Films ◽

Edible Film ◽

Water Vapor Transmission Rate ◽

Microbial Inhibition ◽

Water Vapor Transmission ◽

Two Stages

Synthetic packaging caused negative impacts on environmental pollution. Utilization of edible film packaging is more effective than synthetic packaging due to the biodegradable properties. The two stages cinnamon leaves oleoresin contain active compounds that performed the antimicrobial and antioxidant activity. In this study, addition of two stages cinnamon leaves oleoresin on edible tapioca film can affect the characteristics of the edible film. Effect of two stages cinnamon leaves oleoresin on edible films characteristics was investigated. The results showed that the addition of two stages cinnamon leaves oleoresin (0%, 0.025%, 0.5%, 0.075%, and 0.1%) does not affect the thickness, tensile strength, and water vapor transmission rate of edible film, while affected the elongation and microbial inhibition of edible film. The edible film with the addition of 0.1% two stages cinnamon leaves oleoresin resulted the best microbial inhibition and physical characteristics of edible film with the thickness of 0.128 mm, tensile strength of 0.2189 MPa, elongation of 283.2721%, water vapor transmission rate of 29.786 g/jam.m2, and microbial inhibition zone of 31.394 mm.

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Pengaruh Konsentrasi Gliserol Dan Sorbitol Terhadap Karakteristik Daya Serap Air Edible Film Dari Pektin Kulit Pisang

FLUIDA ◽

10.35313/fluida.v13i2.2244 ◽

2020 ◽

Vol 13 (2) ◽

pp. 54-58

Author(s):

Nisya Qonita Zahra ◽

Royfa Fenandita Finadzir ◽

Fitria Yulistiani

Keyword(s):

Water Vapor ◽

Transmission Rate ◽

Edible Films ◽

Edible Film ◽

Banana Peel ◽

Film Production ◽

Water Vapor Transmission Rate ◽

Literature Study ◽

Japanese Industrial Standard ◽

Water Vapor Transmission

ABSTRAK Penggunaan edible film menghasilkan limbah dan polusi yang lebih sedikit, namun karakteristiknya masih belum mendekati sifat kemasan sintetis. Salah satu karakteristik yang perlu diperbaiki adalah daya serap air/WVTR (Water Vapor Transmission Rate). Pada penelitian ini dilakukan studi literatur mengenai pengaruh jenis dan konsentrasi pemlastis (gliserol dan sorbitol) terhadap karakteristik WVTR edible film dari pektin kulit pisang. Literatur yang akan dikaji dalam penelitian ini dibatasi pada hasil penelitian terkait pembuatan edible film berbasis pektin kulit pisang serta menggunakan pemlastis gliserol dan sorbitol. Pada produk edible film yang dibuat menggunakan pemlastis dengan konsentrasi 10%, pemlastis sorbitol menghasilkan WVTR yang lebih rendah (3,66 g.H2O/jam.m2) dibandingkan dengan pemlastis gliserol (3,93 g.H2O/jam.m2). Dari kedua jenis pemlastis tersebut, konsentrasi yang memberikan nilai WVTR terendah (3,66 – 4,66 g.H2O/jam.m2) ada pada rentang 5-15%. Dari seluruh hasil penelitian yang dikaji, karakteristik WVTR produk edible film sudah memenuhi Japanese Industrial Standard (JIS Z 1707, 1975). Kata kunci: Edible film, pemlastis, daya serap air, pektin kulit pisang ABSTRACT The use of edible films results in less waste and pollution, but their properties are still not close to those of synthetic packaging. One of its properties that need to be improved is its water vapor transmission rate (WVTR). In this study, a literature study was carried out regarding the effect of plasticizers (glycerol and sorbitol) on WVTR of edible film from banana peel pectin. The literature being studied in this study is limited to the research related to edible film production based on banana peel pectin and using glycerol and sorbitol plasticizers. In the edible film which is made using a plasticizer with concentration 10%, sorbitol plasticizer produces the edible film with lower WVTR (3.66 g.H2O/hr.m2) compared to glycerol plasticizers (3.93 g.H2O/hr.m2). Of the two types of plasticizers, the concentrations that give the lowest WVTR values (3.66 – 4.66 g.H2O/hr.m2) are in the range of 5-15%. From all the research results reviewed, the WVTR characteristics of edible film products have met the Japanese Industrial Standard (JIS Z 1707, 1975). Keywords: Edible film, plasticizer, water vapor transmission rate, banana peel pectin

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