scholarly journals Development of Banana Edible Film and Assessment of Physicochemical Properties

2019 ◽  
pp. 1-6
Author(s):  
Jyoti Kumari Tak ◽  
Shashi Jain
Keyword(s):  
Physicochemical Properties ◽  
Sensory Evaluation ◽  
Food Packaging ◽  
Water Solubility ◽  
Low Cost ◽  
Food Product ◽  
Packaging Material ◽  
Edible Film ◽  
Banana Peel ◽  
Surface Reflection

Aim of Study: In today’s generation there is a need of biodegradable packaging material to overcome the diseases due to synthetic food packaging. Edible packaging is produced from renewable natural sources and can increase the shelf life of food product. In particular banana peel is abundantly present in nature, loaded with ample nutrients, renewable and low cost. Hence the research aimed to develop edible film from banana peel. Study Design: Experimental design Place and duration of study: Department of Food Science and Nutrition, College of Community and Applied Sciences, MPUAT, Udaipur, from January 2017 to August 2019. Methodology: For film production acetic acid and glycerol was added in solution to provide the better gelatinization, transparency and flexibility of film. The developed film was assessed for its physicochemical properties such as thickness, density, transparency, tensile strength, elongation at break, water solubility, surface reflection spectra and appearance. Moreover sensory evaluation of films was also conducted to know the acceptability of film using nine point hedonic scale. Results: After the various trials edible film was successfully developed from banana peels and developed banana film was found to have desirable properties as a packaging material. Results of sensory evaluation showed that film was neither liked nor disliked by panel members.       Conclusion: A non harmful and environment friendly edible film can be developed from the banana peel which will be beneficial for industrial use as a food packaging material. Moreover further researches are needed to bring this film from laboratory to consumer market.

scholarly journals TAPIOCA AND RICE FLOUR COOKIES: TECHNOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES

2015 ◽  
Vol 39 (5) ◽  
pp. 514-522 ◽  
Author(s):  
Simone de Souza Montes ◽  
Laís Maciel Rodrigues ◽  
Ryzia de Cássia Vieira Cardoso ◽  
Geany Peruch Camilloto ◽  
Renato Souza Cruz
Keyword(s):  
Celiac Disease ◽  
Sensory Evaluation ◽  
Low Cost ◽  
Food Product ◽  
Rice Flour ◽  
Sensory Properties ◽  
Brown Sugar ◽  
Texture Profile ◽  
Legal Standards ◽  
Rice Flours

ABSTRACTTapioca flour is derived from the starch extracted from manioc and is a widely used food product in Brazil. Rice flour is produced from grains of rice and is used in the production of bread, porridge, cakes and cookies, which are recommended for people with celiac disease. The goal of this work was to add value to the aforementioned products by developing cookies based on tapioca and rice flours. Five formulations were prepared: A 100:0, B 75:25, C 50:50, D 25:75 and E 0:100 to tapioca and rice flour respectively, with the addition of brown sugar, and analyses its technological, nutritional and sensory properties. The following physical, physicochemical and nutritional properties were analyzed: dough texture profile, cookie weight, diameter and volume, acidity, water activity, carbohydrates, lipids, proteins, dietary fiber, ash content and moisture. A sensory evaluation was held using an affective test with 90 judges and a structured nine-point hedonic scale ranging from 'like extremely' to 'dislike extremely' for the attributes scent, color, texture, taste and overall impression in addition to purchase intent. The results indicate that cookies made of tapioca and rice flours with the addition of brown sugar have technological, physicochemical and nutritional profiles within legal standards; however, the fiber contents were below recommendations. The sensory evaluation showed good acceptance of the cookies, with average scores above 7.0. This study is part of an attempt to raise further discussions regarding the production of new low-cost bakery products that are nutritionally enriched, viable and easily accessible to all, including to people with celiac disease.

scholarly journals Use of Lemongrass Leaf Ethanol Extract for Developing Alginate Based Antibacterial Edible Films

2020 ◽  
Vol 10 (2) ◽  
pp. 99-107
Keyword(s):  
Antibacterial Activity ◽  
Moisture Content ◽  
Food Packaging ◽  
Antimicrobial Agents ◽  
Water Solubility ◽  
Brown Seaweed ◽  
Ethanol Extract ◽  
Edible Films ◽  
Edible Film ◽  
Alcohol Extract

Alginates extracted from brown seaweed have a variety of prospective applications such as thickeners, stabilizers, or restructuring agents. Due to its properties as a natural polysaccharide, alginate is very potential to be used as edible films for food packaging purposes. Edible films are developed for food protection being excellent barriers to gases but not to moisture. Incorporation of antimicrobial agents into edible film formulation can extend product shelf life and reduce the risk of pathogenic bacterial growth on food. Therefore, this study was aimed to develop an alginate based antibacterial edible film. Antibacterial agent extracted from lemongrass leaves using ethanol was employed. The study was conducted by varying the addition levels of lemongrass ethanol extract to the alginate based edible films, i.e. 0.5%, 1.0% and 1.5%. Before being added to the alginate based edible films, the lemongrass ethanol extract was investigated for its antibacterial activity. The edible films obtained were analyzed in terms of physical, mechanical and chemical and microbiological parameters, including thickness, water vapor transmission rate (WVTR), brightness, tensile strength, elongation, moisture content, water solubility and antibacterial activity. Results showed that the higher addition levels of lemongrass ethanol extract tended to produce alginate based edible films with lower WVTR and brightness value as well as higher elongation, moisture content and water solubility. Edible film added with lemongrass ethanol extract resulted in this study demonstrated antibacterial activity against Staphylococcus aureus. The addition of lemongrass alcohol extract at 0.5% was considered as a recommended concentration level for producing alginate based antibacterial edible films.

Effect of food packaging material on some physicochemical properties of polyacrylate varnish layers

2019 ◽  
Vol 21 ◽  
pp. 100370 ◽  
Author(s):  
Andrzej L. Dawidowicz ◽  
Przemyslaw Nowakowski ◽  
Rafal Typek ◽  
Michal P. Dybowski
Keyword(s):  
Physicochemical Properties ◽  
Food Packaging ◽  
Packaging Material ◽  
Effect Of Food

scholarly journals Edible film characteristic from yellowfin skin tuna (Thunnus albacares) gelatin enriched with cinnamon (Cinnamomum zeylanicum) and roselle (Hibiscus sabdariffa)

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1646-1652
Author(s):  
A. Ningrum ◽  
M.W. Hapsari ◽  
A.A. Nisa ◽  
H.S.H. Munawaroh
Keyword(s):  
Essential Oil ◽  
Physicochemical Properties ◽  
Physicochemical Characteristic ◽  
Principal Component ◽  
Food Product ◽  
Edible Films ◽  
Active Packaging ◽  
Raw Material ◽  
Edible Film ◽  
Cinnamon Essential Oil

Fish skin gelatin can be developed as a raw material for developing biodegradable packaging such as edible film. The present study was to investigate the feasibility of the combination of fish gelatin and addition of roselle powder (GFRP), cinnamon powder (GFCP) and cinnamon essential oil (GFCEO) in producing edible film and to determine protective effect to food product e.g. bread on the physicochemical properties of the active packaging edible films. All the films were analyzed for their physicochemical properties and its observation as the active packaging for bread. It was observed that the addition of roselle powder, cinnamon powder and cinnamon essential oil gave a better result in edible film properties than control (without addition). Principal Component Analysis (PCA) revealed the distinction among the physicochemical characteristic of GFRP, GFCP and GFCEO. This study also mapped the several physicochemical characteristics of different edible film as packaging treatment.

scholarly journals Physicochemical Properties and Sensory Evaluation of Banana Peel Flour Biscuits

2019 ◽  
Vol 7 (4.14) ◽  
pp. 253
Author(s):  
Syarifah Khadijah Syed Abu Bakar ◽  
Noorlaila Ahmad ◽  
Fadhilah Jailani
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Dietary Fiber ◽  
Texture Analysis ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Ash Content ◽  
Banana Peel ◽  
Total Dietary Fiber ◽  
Overall Acceptability

Banana peels consist of valuable bioactive compounds and yet remain underutilised. This study investigated the effect of banana peel flour incorporation into biscuit formulation. The physicochemical properties and sensorial acceptability of biscuits produced at the different level of substitution (0%, 10%, 20%, 30% and 40%) of Banana Peel Flour (BPF) were determined. The ash content (1.66% to 2.11%), moisture content (2.13% to 2.66%), fat content (24.2% to 30.7%) and total dietary fiber content (1.83 g/100g to 4.70 g/100g) in biscuits increased when the level of BPF substitution increased. The texture analysis demonstrated that BPF-containing biscuits had significantly higher value in hardness (1071.15 to 1300.61g) than control biscuit (992.69 g). İn contrast, the study showed a significant decrease in fracturability, lightness, width and height as the concentration of BPF increased. Sensory evaluation indicated that biscuit incorporated with BPF up to 20% level did not affect the appearance, taste, texture and overall acceptability ratings by the panelists. İn conclusion, BPF can be used as a functional ingredient and partially substituted wheat flour in biscuit production. 

scholarly journals Compositional and antioxidant analysis of peels from different banana varieties (Musa spp.) for their possible use in developing enriched flours

2019 ◽  
Vol 29 ◽  
pp. 1-14
Author(s):  
Francisco Javier Gómez Montaño ◽  
Victoria Eugenia Bolado García ◽  
Gabriela Blasco López
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Antioxidant Capacity ◽  
Sensory Evaluation ◽  
Food Product ◽  
Essential Amino Acids ◽  
Banana Peel ◽  
Ethereal Extract ◽  
Production Chain ◽  
Fiber Proteins

The banana peel represents about 30% of the fruit, it is discarded and could be used for food development, due to its chemical and antioxidant composition. It is rich in fiber, proteins, essential amino acids, polyunsaturated fatty acids, potassium and in phenolic compounds; which could be used in the treatment of certain types of cancer and coronary heart disease. The objective was to bromatologically evaluate banana peels of five different varieties, as well as their antioxidant activity and sensory acceptance for use in food fortification. Bromatological and antioxidant capacity analyzes of five banana varieties (roatán, macho, morado, manzano, and dominico), cereal flour formulation for product generation and sensory evaluation of the food product were performed. The macho banana peel obtained the highest values for protein, fiber and ethereal extract; presented a high antioxidant capacity for ABTS•+ and DPPH• methods. The five varieties of banana peel showed the presence of linoleic and linolenic fatty acids. The macho banana peel, obtained a high presence of essential amino acids. Products with banana peel flour were made with three other flours, where interaction with cornmeal was the best. The sensory evaluation was made with a nacho-type snack, the results showed tendency neither I like nor dislike for attributes of smell, color and flavor. A series of applications for the banana peel were generated to help its production chain and increase food availability.

scholarly journals PEMAHAMAN MASYARAKAT TERHADAP BAHAYA PENYALAH-GUNAAN PEMAKAIAN KEMASAN PRODUK MAKANAN DAN PENEGAKAN HUKUMNYA

LITIGASI ◽  
2016 ◽  
Vol 16 (1) ◽  
Author(s):  
Dewi Sulistianingsih
Keyword(s):  
Law Enforcement ◽  
Food Packaging ◽  
Secondary Data ◽  
Food Product ◽  
Packaging Material ◽  
Primary Data ◽  
Quality And Safety ◽  
Legal Research ◽  
Product Packaging ◽  
Product Quality And Safety

Food packaging is the material used to wrap food either in direct contact with food or not. The knowledge of materials packaging are very important for producers and consumers.  Consumers need to know the packaging material that is able to maintain product quality, and safety. This research used socio-legal research. The data type covered primary data obtained through interviews and observation and secondary data obtained through the study of documents. The data and information obtained will be analyzed qualitatively. The technique of checking the validity of the data will be used data triangulation technique. This article discusses about the importance of good packaging for food. The understanding of the dangers associated with the misuse of food product packaging. Communities can become victims of the lack of knowledge and understanding of the use of good packaging for food. Bad packaging is not only bad for health but also for the environment. The implemented of law enforcement against abuse of packaging is not optimal, it can be seen the level of complaints against misuse of packaging is still minimal.Keywords: Community; Food; Enforcement; Packaging AbuseABSTRAK Kemasan pangan adalah bahan yang digunakan untuk mewadahi dan atau pembungkus pangan baik yang bersentuhan langsung dengan pangan maupun tidak. Produsen membutuhkan pengetahuan bahan kemasan yang dapat melindungi produk yang dihasilkan, membuat produk lebih menarik, ekonomis, dan aman. Konsumen perlu mengetahui bahan kemasan yang mampu mempertahankan mutu produk, dan aman. Penelitian ini menggunakan pendekatan socio legal atau yuridis sosiologis. Jenis data yang digunakan meliputi data primer yang diperoleh melalui wawancara dan observasi dan data sekunder yang diperoleh melalui studi dokumen. Data dan informasi yang diperoleh, akan di analisis secara kualitatif. Adapun teknik pengecekan keabsahan data digunakan teknik trianggulasi data. Artikel ini membahas mengenai akan arti penting kemasan yang baik untuk makanan. Pemahaman tersebut berkaitan dengan bahaya penyalahgunaan pemakaian kemasan produk makanan. Masyarakat dapat menjadi korban atas kurangnya pengetahuan maupun pemahaman akan penggunaan kemasan yang baik untuk makanan. Kemasan yang tidak baik akan berakibat buruk tidak hanya bagi kesehatan tapi juga bagi lingkungan. Penegakan hukum terhadap penyalahgunaan kemasan juga dilaksanakan belum optimal, hal ini dapat dilihat tingkat pengaduan terhadap penyalahgunaan kemasan masih minim.Kata Kunci:  Masyarakat; Makanan; Penegakan; Penyalahgunaan Kemasan

scholarly journals Water barrier properties of carboxymethyl cellulose/halloysite nanotubes nanocomposite to be used in food packaging applications

2021 ◽  
Vol 24 (02) ◽  
Author(s):  
S.N. Wijesooriya ◽  
N. Adassooriya
Keyword(s):  
Water Vapor ◽  
Carboxymethyl Cellulose ◽  
Food Packaging ◽  
Water Solubility ◽  
Methyl Cellulose ◽  
Barrier Properties ◽  
Halloysite Nanotubes ◽  
Packaging Material ◽  
Nanocomposite Films ◽  
Moisture Uptake

In this research, novel carboxymethyl cellulose (CMC) based nanocomposite film containing 5%wt of halloysite nanotubes (HNT) was fabricated via solvent casting method as a potential biodegradable packaging material. The performances of the nanocomposite packaging material was investigated by assessing the moisture content, moisture uptake, water solubility, water vapor barrier properties and opacity. The incorporation of 5%wt HNT into the film remarkably reduced the moisture uptake by ∼ 28.01% at 97% RH and 31.08% at 40% RH. Water permeability value of CMC/HNT film showed as 7.08 ± 0.26 × 10−11 gm/m2Pas at freezing, 3.37 ± 0.33 × 10−11 gm/m2Pas at refrigeration and 1.14 ± 0.00 × 10−11 gm/m2Pas at ambient environmental conditions respectively. Subsequent to the thermal annealing process, the water vapor permeation ability was drastically declined in the HNT added nanocomposite films at all three different conditions (freezing, refrigeration and ambient) due to enhancing the crystalline structure. Furthermore, the addition of nanofillers into the polymer matrix significantly induced the UV blocking property of the film. These findings disclosed that prepared CMC/5%HNT nanocomposite films can be a potential food packaging material.Keywords: barrier properties, carboxy methyl cellulose, halloysite nanotubes

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