scholarly journals Physical Properties of Banana Stem and Leaf Papers Laminated with Banana Film

2018 ◽  
Vol 16 (10) ◽  
pp. 753-763
Author(s):  
Natcharee JIRUKKAKUL
Keyword(s):  
Tensile Strength ◽  
Physical Properties ◽  
Raw Materials ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Packaging Materials ◽  
Environment Impact ◽  
Lamination Process ◽  
Banana Flour ◽  
Stems And Leaves

A sustainable development requires the use of bio-based packaging materials because of ready availability and limited environment impact. The porous structure and hydrophilic nature of cellulose in paper based materials needs to be combined or laminated with other materials to overcome these limitations. The fiber found in the banana stems and leaves, it is possible to use these raw materials in pulp processing and banana flour can be produced into an edible film. The aim of the study was to discover a suitable method (wet lamination or dry lamination) for producing paper (stems, leaves, or a 1:1 ratio of mixed stems and leaves) lamination with banana film and to study their physical properties for packaging application. Banana flour (4 %) solution was used as adhesive media between paper and film for wet lamination process where as the heating and compression were applied for dry lamination process. The results showed the efficiency of banana stems for paper production. However, there was an improvement in results when a 1:1 ratio of mixed stems and leaves was used due to an increase in tensile strength, elongation, and the L value.  There was no significance in the water vapor permeability in all treatments. All treatments of paper lamination expressed 6 - 13 % moisture content. The separation of film and paper layers occurred in dry lamination samples. The wet lamination of the leaf paper and mixed paper caused high tensile strength and elongation. Therefore, it could be used as an alternative and environmentally friendly method in the application of packaging materials.

scholarly journals Physical Properties of Composite Films from Tilapia Skin Collagen with Pachyrhizus Starch and Rambutan Peel Phenolics

Marine Drugs ◽  
2019 ◽  
Vol 17 (12) ◽  
pp. 662
Author(s):  
Yongliang Zhuang ◽  
Shiyan Ruan ◽  
Hanghang Yao ◽  
Yun Sun
Keyword(s):  
Tensile Strength ◽  
Physical Properties ◽  
Food Packaging ◽  
Composite Films ◽  
Water Vapor Permeability ◽  
Amorphous Structure ◽  
Vapor Permeability ◽  
Scanning Calorimetry ◽  
Active Food Packaging ◽  
Skin Collagen

Different composite films composed of tilapia skin collagen (TSC) with Pachyrhizus starch (PS) or rambutan peel phenolics (RPP) were prepared, and the physical properties of these films were determined. The effects of PS and RPP on TSC films were investigated, and our results indicated that PS and RPP could improve the physical properties of TSC films. Opacity and film thickness showed an enhanced trend with increasing PS and RPP contents in TSC films, whereas solubility in water, elongation-at-break (EAB), and water vapor permeability (WVP) showed declining trends. TSC film with 10% PS and 0.5% RPP had the highest tensile strength, and the tensile strength dropped drastically when the content of PS and RPP increased. The light transmittances of the films could decrease with the incorporation of PS and RPP. Differential scanning calorimetry (DSC) demonstrated that the addition of PS and RPP improved the thermal stability of TSC films. In addition, X-ray diffraction indicated that the crystallinity of the films decreased and the amorphous structure of the films tended to become more complex with the addition of PS and RPP. As shown by fourier transform infrared spectroscopy (FTIR) analysis, PS and RPP can strongly interact with TSC, resulting in a modification of its structure. Scanning electron microscope (SEM) analysis showed that there was a good compatibility between TSC, PS, and RPP. The results indicated that TSC film incorporated with 10% PS and 0.5% RPP was an effective method for improve the physical properties of the film. TSC–PS–RPP composite films can be used not only in biomedical applications, but also as active food packaging materials.

scholarly journals Experimental Investigation of The Properties of Laminated Nonwovens Used for Packaging of Powders in Mineral Warmers

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
E. Irzmańska ◽  
M. Jurczyk-Kowalska ◽  
M. Bil ◽  
M. Płocińska
Keyword(s):  
Differential Scanning Calorimetry ◽  
Experimental Investigation ◽  
Tensile Strength ◽  
Thermal Properties ◽  
Cold Work ◽  
Water Vapor Permeability ◽  
Mechanical Analysis ◽  
Vapor Permeability ◽  
Packaging Materials ◽  
Scanning Calorimetry

AbstractThe study involved laminated nylon and viscose nonwovens, both perforated and non-perforated, with a view to using them for packaging of powders in mineral warmers. The nonwovens were examined in terms of morphology as well as tensile strength in dry and wet states. Thermal properties were determined by differential scanning calorimetry. Dynamic mechanical analysis was carried out in a broad range of temperatures. Surface wettability and water vapor permeability were assessed. The findings were analyzed to determine the utility of the studied materials as mineral warmer packaging materials in cold work or living environments.

scholarly journals Preparation, properties and applications of wheat gluten edible films

2000 ◽  
Vol 9 (1) ◽  
pp. 23-35 ◽  
Author(s):  
P. TANADA-PALMU ◽  
H. HELÉN ◽  
L. HYVÖNEN
Keyword(s):  
Weight Loss ◽  
Tensile Strength ◽  
Water Vapor ◽  
Wheat Gluten ◽  
Single Layer ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Bilayer Film ◽  
Vapor Permeability ◽  
Elongation At Break

Edible films from wheat gluten were prepared with various amounts of glycerol as a plasticizer. Water vapor permeability, oxygen permeability, tensile strength and percentage elongation at break at different water activities ( aw ) were measured. Films with low amounts of glycerol had lower water vapor and oxygen permeabilities, higher tensile strength and lower elongation at break. Wheat gluten coatings reduced weight loss during two weeks of storage for cherry tomatoes and sharon fruits compared to uncoated controls. A bilayer film of wheat gluten and beeswax significantly lowered weight loss from coated cheese cubes compared to single layer coating of wheat gluten.;

scholarly journals Effect of Chitosan Nanoparticles Incorporated with Antioxidants from Salvia hispanica L. on the Amaranth Flour Films

2021 ◽  
Vol 60 (1) ◽  
Author(s):  
Gema Morales-Olán ◽  
María Antonieta Ríos-Corripio ◽  
Aleida Selene Hernández-Cázares ◽  
Placido Zaca-Morán ◽  
Silvia Luna-Suárez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Tensile Strength ◽  
Water Vapor ◽  
Antioxidant Properties ◽  
Chitosan Nanoparticles ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Salvia Hispanica ◽  
Amaranth Flour ◽  
Salvia Hispanica L

Research background. Amaranth flour (Amaranthus hypochondriacus) produces films with excellent barrier properties against water vapor, allowing food preservation, but the mechanical properties are poor versus to synthetic films. One strategy to improve these properties is the incorporation of nanoparticles. The particles can also serve as a vehicle for the addition of antioxidants agents into the films. The objective of this work was to optimize the formulation for preparation of amaranth flour films treated with antioxidant chia (Salvia hispanica L.) extract-loaded chitosan particles using RSM. Experimental approach. Chitosan nanoparticles with the extract were synthesized by ionic gelation, and the films were made by the casting method. Three independent variables were assigned: amaranth flour (4-6 %), glycerol (25-35 %), and chitosan nanoparticles loaded with the chia extract (0-0.75 %). We then evaluated the physical (thickness), mechanical (tensile strength, Young´s modulus, and elongation), barrier (water vapor permeability, moisture, and water solubility), and antioxidant properties of the films. The experimental results of the properties were analyzed using a Box-Behnken experimental design generating 15 runs with three replicates at the central point. Results and conclusions. Second and third order polynomial models were obtained from the ANOVA analysis of the evaluated responses, and high coefficients of determination were found (0.91-1.0). The films presented a water vapor permeability of 0.82-2.39·10-7 (g·mm)/(Pa·s·m2), a tensile strength of 0.33-1.63 MPa, and antioxidant activity of 2.24-5.65 %. The variables had different effects on the films: The glycerol negatively affected their properties, and the permeability values increased with amaranth flour concentration. The nanoparticles improved the mechanical, barrier, and antioxidant properties of the films versus films without nanosystems. The optimal formulation was 4 % amaranth flour, 25 % of glycerol, and 0.36 % of chitosan nanoparticles. The optimized films had better mechanical (1.62 MPa) properties, a low water vapor permeability value (0.91·10-7 (g·mm)/(Pa·s·m2)), and moderate antioxidant activity (6.43 %). Novelty and scientific contribution. The results show the effect of chitosan nanoparticles on the properties of amaranth flour films for the first time. The resulting equations are useful in the design of food packaging.

scholarly journals Elaboration and Characterization of Active Apple Starch Films Incorporated with Ellagic Acid

Coatings ◽  
2018 ◽  
Vol 8 (11) ◽  
pp. 384
Author(s):  
Juan Tirado-Gallegos ◽  
Paul Zamudio-Flores ◽  
José Ornelas-Paz ◽  
Claudio Rios-Velasco ◽  
Guadalupe Olivas Orozco ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Water Vapor ◽  
Antioxidant Capacity ◽  
Ellagic Acid ◽  
Uv Light ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Starch Films

Apple starch films were obtained from apples harvested at 60, 70, 80 and 90 days after full bloom (DAFB). Mechanical properties and water vapor permeability (WVP) were evaluated. The apple starch films at 70 DAFB presented higher values in the variables of tensile strength (8.12 MPa), elastic modulus (3.10 MPa) and lower values of water vapor permeability (6.77 × 10−11 g m−1 s−1 Pa−1) than apple starch films from apples harvested at 60, 80 and 90 DAFB. Therefore, these films were chosen to continue the study incorporating ellagic acid (EA). The EA was added at three concentrations [0.02% (FILM-EA0.02%), 0.05% (FILM-EA0.05%) and 0.1% (FILM-EA0.1%) w/w] and compared with the apple starch films without EA (FILM-Control). The films were characterized by their physicochemical, optical, morphological and mechanical properties. Their thermal stability and antioxidant capacity were also evaluated. The FILM-Control and FILM-EA0.02% showed a uniform surface, while FILM-EA0.05% and FILM-EA0.1% showed a rough surface and insoluble EA particles. Compared to FILM-Control, EA modified the values of tensile strength, elasticity modulus and elongation at break. The antioxidant capacity increased as EA concentration did. EA incorporation allowed obtaining films with higher antioxidant capacity, capable of blocking UV light with better mechanical properties than film without EA.

The Structure and Properties Research on Poly(Lactide-Co-Trimethylene Carbonate) Film Prepared by Blow Molding

2013 ◽  
Vol 750-752 ◽  
pp. 1930-1933
Author(s):  
Jiang Ping Chang ◽  
Hong Li Li ◽  
Ying Jie Zhang ◽  
Guo Xian Zhou ◽  
Ming Long Yuan
Keyword(s):  
Tensile Strength ◽  
Ring Opening ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Trimethylene Carbonate ◽  
Blown Films ◽  
Elongation At Break ◽  
Blow Molding ◽  
Food And Beverage ◽  
Carbonate Film

The poly (lactide-co-trimethylene carbonate) copolymers are prepared by ring opening polymerization and catalyzed by SnOct and their films are prepared by blow molding. The 1HNMR study demonstrates that PLA-PTMC copolymers were successfully obtained and the graft way is A-B model. The water vapor permeability (WVP) of the films decreases with the increasing TMC content due to the formation of denser structure. The mechanical measurement reveals that the tensile strength of blown films has been declined with the increasing TMC content, but the elongation at break is improved and the tensile strength can be satisfied for the requirement of film product. Therefore, the copolymer film will be great prospect in the application of food and beverage packing.

scholarly journals Optimizing Edible Film from Corn Cobs with Surface Response Method

2021 ◽  
Vol 328 ◽  
pp. 08009
Author(s):  
Ni Ketut Sari ◽  
Adelia Hayu Regita ◽  
Dimas Wahyu Dwi Putra ◽  
Dira Ernawati ◽  
Widi Wurjani
Keyword(s):  
Raw Materials ◽  
Starch Content ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Edible Film ◽  
Vapor Permeability ◽  
Corn Cob ◽  
Corn Cobs ◽  
Surface Response Method ◽  
Response Method

The increase in plastic production worldwide has created quite a serious environmental problem. Edible film is an alternative packaging that can decompose naturally, one of the materials that can be used to make edible films is starch. This study aims to determine the composition of corn cob starch and plasticizers that can produce edible films with the best properties. The starch used is derived from corn cobs and the plasticizers used are glycerol and sorbitol. The edible film in this study was made by the casting method by dispersing the raw materials, heating the mixture, printing the edible film and drying the edible film. This research was conducted with variations in the corncob of 5, 6 and 7 in grams and the variation of the ratio of glycerol to sorbitol plasticizer is 2:8; 3:7; 5:5; 7:3; 8:2 (ml). The more starch content increases the thickness of the edible film and tensile strength, but the elongation and water vapor permeability decreases, the best edible film is obtained at the glycerol-sorbitol composition ratio of 5:5 with the amount of corncob starch of 7 grams.

scholarly journals Blowing Properties and Functionality of Thermoplastic Polyester Film Using Thermally Expandable Microcapsules

Polymers ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 1652 ◽  
Author(s):  
A Ram Pak ◽  
Jung Hyun Park ◽  
Seung Geol Lee
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Hydrostatic Pressure ◽  
Specific Gravity ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Cell Stability ◽  
Polyester Film

Blowing film was prepared using a polyester elastomer with thermally expandable microcapsules to investigate its blowing properties and functionality. Film with 11% microcapsule contents showed the lowest specific gravity and the highest blowing efficiency. However, the collapse and merging of blowing cells with 11% microcapsule contents was found by SEM. Therefore, film with 9% microcapsule contents was shown to have better blowing and cell stability than that of film with 11% microcapsule contents. Tensile strength and elongation decreased by increasing microcapsule contents. Film curl and film shrinkage properties were unaffected by microcapsule contents. Water vapor permeability and hydrostatic pressure was decreased by increasing microcapsule contents.

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