Effect of Anthocyanin Preparations as Colorants on Hygroscopicity of Dry-Pack Foods

1979 ◽  
Vol 42 (3) ◽  
pp. 225-227 ◽  
Author(s):  
F. M. CLYDESDALE ◽  
J. H. MAIN ◽  
F. J. FRANCIS ◽  
K. M. HAYES
Keyword(s):  
Water Vapor ◽  
Relative Humidity ◽  
Transmission Rate ◽  
Packaging Material ◽  
Physical Parameters ◽  
Water Vapor Transmission Rate ◽  
Natural Colorants ◽  
Water Vapor Transmission ◽  
Grape Skins ◽  
Equilibrium Relative Humidity

The equilibrium relative humidity isotherm of a cherry beverage base and a strawberry gelatin dessert mix colored with anthocyanins from grape skins, cranberries and roselle was evaluated versus a Red No. 2 control. As well, the water vapor transmission rate of the packaging material was evaluated to evaluate probable shelf-life. Results indicated that physical parameters, such as hygroscopicity, must be considered in estimating effects of the use of natural colorants in foods as well as the color and chemical stability normally investigated.

scholarly journals Chitosan/Gelatin/Silver Nanoparticles Composites Films for Biodegradable Food Packaging Applications

Polymers ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 1680
Author(s):  
Sreelekha Ediyilyam ◽  
Bini George ◽  
Sarojini Sharath Shankar ◽  
Thomas Thuruthiyil Dennis ◽  
Stanisław Wacławek ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Water Vapor ◽  
Food Packaging ◽  
Transmission Rate ◽  
Composite Films ◽  
Packaging Material ◽  
Packaging Materials ◽  
Water Vapor Transmission Rate ◽  
Moisture Retention ◽  
Water Vapor Transmission

The food packaging industry explores economically viable, environmentally benign, and non-toxic packaging materials. Biopolymers, including chitosan (CH) and gelatin (GE), are considered a leading replacement for plastic packaging materials, with preferred packaging functionality and biodegradability. CH, GE, and different proportions of silver nanoparticles (AgNPs) are used to prepare novel packaging materials using a simple solution casting method. The functional and morphological characterization of the prepared films was carried out by using Fourier transform infrared spectroscopy (FTIR), UV–Visible spectroscopy, and scanning electron microscopy (SEM). The mechanical strength, solubility, water vapor transmission rate, swelling behavior, moisture retention capability, and biodegradability of composite films were evaluated. The addition of AgNPs to the polymer blend matrix improves the physicochemical and biological functioning of the matrix. Due to the cross-linking motion of AgNPs, it is found that the swelling degree, moisture retention capability, and water vapor transmission rate slightly decrease. The tensile strength of pure CH–GE films was 24.4 ± 0.03, and it increased to 25.8 ± 0.05 MPa upon the addition of 0.0075% of AgNPs. The real-time application of the films was tested by evaluating the shelf-life existence of carrot pieces covered with the composite films. The composite film containing AgNPs becomes effective in lowering bacterial contamination while comparing the plastic polyethylene films. In principle, the synthesized composite films possessed all the ideal characteristics of packaging material and were considered biodegradable and biocompatible food packaging material and an alternate option for petroleum-based plastics.

scholarly journals A porous PDMS pulsewave sensor with haircell structures for water vapor transmission rate and signal-to-noise ratio enhancement

2021 ◽  
Author(s):  
Minho Seok ◽  
Sunghyun Yoon ◽  
Mookyum Kim ◽  
Young-Ho Cho
Keyword(s):  
Water Vapor ◽  
Transmission Rate ◽  
Signal To Noise Ratio ◽  
Water Vapor Transmission Rate ◽  
Signal To Noise ◽  
Water Vapor Transmission ◽  
Noise Ratio

We present a porous polydimethylsiloxane (PDMS) pulsewave sensor with haircell structures that improves both water vapor transmission rate (WVTR) and signal-to-noise ratio (SNR).

scholarly journals Preparing of Cornstarch (Zea mays) Bioplastic Using ZnO Metal

2018 ◽  
Vol 1 (1) ◽  
pp. 23
Author(s):  
Nurwani Hayati ◽  
Lazulva Lazulva
Keyword(s):  
Tensile Strength ◽  
Zea Mays ◽  
Water Vapor ◽  
Water Content ◽  
Transmission Rate ◽  
Test Results ◽  
Mixing Process ◽  
Water Vapor Transmission Rate ◽  
Water Vapour Transmission Rate ◽  
Water Vapor Transmission

The manufacture of the bioplastic was done through the mixing process using an aquades solvent with a ratio massa 10 gram and 7 gram cornstarch, 150 mL aquades, 2 Ml glycerol and 0,5 gram ZnO. This study aim to find out physical characteristies (water vapour transmission rate, water content, thickness,biodegradation) and mechanical charateristics (tensile strength, elongasi, modulus young) are made of cornstrach (Zea mays) using ZnO metal. From the test results tensile strength was 2.744-4.018 Mpa, percentage of elongation was 28.4632.383%, modulus young’s was 8.9031026535-14.08617709Mpa, thickness was 0.16-0.29mm, water vapor transmission rate was 0.4329-1.52525g/m2.24 hours, water content was 13.5-14.5%, and biodegradation was 3.7798-7.0346% and 455-809 days.

Active Starch/PVA Composite Films Containing Syzygium oleana for Ammonia Vapor Colorimetric Indicators

2020 ◽  
Vol 990 ◽  
pp. 318-324
Author(s):  
Arie Listyarini ◽  
Windri Handayani ◽  
Vivi Fauzia ◽  
Cuk Imawan
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Color Change ◽  
Transmission Rate ◽  
Composite Films ◽  
Ammonia Vapor ◽  
Water Vapor Transmission Rate ◽  
Food Spoilage ◽  
Water Vapor Transmission ◽  
Food Freshness

Ammonia is one of the compounds released during the food spoilage process, so a device that can detect ammonia can be used as an indicator of food spoilage. This article reports on the preparation and characteristics of Starch/PVA composite films with Syzygium oleana as indicator films to detect ammonia vapor. The indicator was made by first preparing the starch / PVA composite films by casting method and then the films were dipped in Syzygium oleana extract. These films were characterized by using a UV-Vis spectrophotometer, Fourier Transformed Infra-Red Spectrophotometer and tested for mechanical properties such as tensile strength and elongation, and the water vapor transmission rate (WVT). The results showed that the addition of PVA reduced the absorbance value in the UV and visible area, the value of the water vapor transmission rate and the tensile strength but the elongation value of the film on the other hand rose. The indicator films can detect ammonia which was marked by its color change from red to blue. For further application, it can be used as a smart packaging label that can detect food freshness.

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