The Effect of Whey Protein addition on the Physical Properties of Alginate-Based Edible Films from Brown Algae (Sargassum sp.) as Halal Edible Film Alternative

Edible films made of Na-alginate from brown algae have great potential to be developed as brown algae have a fairly high abundance in Indonesia but have not been widely used. Therefore, in this study conducted by making edible films made from Na-alginate modified by the addition of hydrocolloids carrageenan and glycerol plasticizier. The addition of carrageenan biopolymers is the property of the produced Edible film. The use of glycerol as a plasticizer aims to improve the properties of elasticity Edible films. This research method consists of two stages. First, the isolation and characterization of Na-alginate. Both the preparation and characterization of making edible films. Na-alginate characterization results in yield of 25.68%, 10.84% moisture content, ash content of 23.79%. The carrageenan on the formula Edible films affect the characterization of the resulting films. The value of water absorption from 333.13% to 335.45% and the elongation of 26.26% to 33.34%, and the declining value of tensile strength of 8.93 MPa to 4.17 MPa and young's modulus values of 0.34 MPa to 0.22 MPa with the addition of carrageenan on an Edible film formula.

Download Full-text

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

Download Full-text

Effect of Carbonate Hydroxyapatite (CHA) on the Properties of Pectin Edible Films

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.840.87 ◽

2020 ◽

Vol 840 ◽

pp. 87-92

Author(s):

Nisaul Fadilah Dalimunthe ◽

Yuni Kusumastuti ◽

Sang Kompiang Wirawan

Keyword(s):

Tensile Strength ◽

Thin Layer ◽

Physical Properties ◽

Tween 80 ◽

Edible Films ◽

Edible Film ◽

Release Behavior ◽

Cinnamon Bark ◽

Carbonate Hydroxyapatite ◽

Drug Sample

Pectin is a derivative polysaccharides biopolymer that can be used as a material for an edible film. In this study, pectin edible film was made from a thin layer of edible pectin. The physical properties of the edible films such as elongation of the break, tensile strength, and the swelling degree were observed when carbonate hydroxyapatite (CHA) was added to the pectin edible film. In order to study the loading and release behavior of the pectin edible film, cinnamaldehyde (2 wt%) was also added to the film used as a drug sample. Cinnamaldehyde is known as a derivative compound of cinnamon bark. The edible film was made by mixing pectin (0.015 g/mL) and carbonate hydroxyapatite (CHA). Various concentration of carbonate hydroxyapatite (1, 3, 5, 7 wt%) was diluted in water and stirred using tween 80 and glycerol for about 1.5 h at a temperature of 70 °C. Then, cinnamaldehyde was added to the mixture and stirred for 30 minutes. The mixture was dried in an oven at a temperature of 50 °C for 15 h and stored in the desiccator. The experiment results showed that the tensile strength of pectin edible film was increased when more concentration of CHA added to the film, but the elongation of break and swelling were decreased. These results indicate that the addition of carbonate hydroxyapatite (CHA) affects the properties of pectin edible film significantly but does not affect the thickness of the film.

Download Full-text

Effects of the free and pre-encapsulated calcium ions on the physical properties of whey protein edible film

International Journal of Food Science & Technology ◽

10.1111/j.1365-2621.2010.02303.x ◽

2010 ◽

Vol 45 (7) ◽

pp. 1532-1538 ◽

Cited By ~ 6

Author(s):

Zhi Chai ◽

Jiejing Shang ◽

Yanfeng Jiang ◽

Fazheng Ren ◽

Xiaojing Leng

Keyword(s):

Physical Properties ◽

Whey Protein ◽

Calcium Ions ◽

Edible Film

Download Full-text

Physical characteristics of eddible film from carrageenan with liquid smoke addition

AQUATIC SCIENCE & MANAGEMENT ◽

10.35800/jasm.6.1.2018.24811 ◽

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.

Download Full-text