Rapid-deposited high-performance submicron encapsulation film with in-situ plasma oxidized Al layer inserted

High-performance submicron thin-film encapsulation deposited rapidly under low temperature plays an important role in Si-based organic micro-displays. In this letter, the formation mechanism of high-performance encapsulation films consisting of SiO2/in-situ plasma oxidized Al at 77°C is explained. We think that the reason why the performance of encapsulation films deposited by this method behave better than the simple stacking of SiO2/Al2O3 is the formation of Al-O-Si bonds. By further optimizing the process parameters, the water vapor transmission rate and the transmittance in the visible region have been improved, which reached 10-6 g∙m 2∙day 1 and 90%, respectively.

Effect of antimicrobial addition from lime extract on edible film as food packaging

Edible film from cassava starch was successfully synthesized. It was equipped with antimicrobials created from glycerol and lime extract. In this study, edible film will be utilized as food packaging. It was easily produced through simple methods. Cassava starch was mixed with glycerol and lime extract in various concentrations. The effect of dosage concentration of lime extract was studied. The thickness of film, moisture content, swelling degree, solubility, water vapor transmission and biodegradability were also studied. Edible film obtained at 0.25 mm of thickness, the swelling degree did not reach 2%. The biodegradability for seven days was only at 60%. This edible film can be viable option as food packaging

Physico-chemical properties of gathot (fermented cassava) flour applied on edible film

The objective of this research is to examine the physicochemical properties of gathot and its potential as an edible film. The materials used included dried gathot, carrageenan, and glycerol with 4 levels of treatment and 5 repetitions. The treatment was in the form of variation of gathot flour’s concentration (0.00; 0.75; 1.00; 1.25 %). The test was conducted on gathot flour, covering scavenging ability, bulk density, water absorbency, color brightness, proximate analysis and crude fiber with descriptive analysis. Gathot flour-derived edible film’s characteristics were tested for tensile strength and water vapor transmission rate (WVTR) to examine whether gathot flour-derived edible film was able to compete with commercial bioplastics through quantitative statistical analysis and Completely Randomized Design (RAL) and processing with SPSS 23.0. The results of physicochemical test on gathot flour were scavenging ability 49.37%; bulk density 0.57 g/mL; water absorbency 2.37 g/g; color brightness 17.42; water content 9.32%; protein content 4.76%; fat content 0.13%; ash content 0.09%; carbohydrate 85.70%; and crude fiber 3.54%. The average results of edible film’s characteristics test with a variation of gathot flour’s concentration were tensile strength 1.41-3.00 N/mm2 and water vapor transmission rate (WVTR) 5.42-6.99%. From the perspective of physicochemical properties, it is concluded that gathot flour is almost equal to wheat flour and tapioca flour. In addition, gathot flour-derived edible film at up to concentration level 1.25% has met the criteria for the edible film with moderate properties and complied with the standard bioplastic packaging.

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

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%.

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

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.

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

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.

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.

Structural Impact on Some Common Physical Properties of Single Jersey Weft Knit Fabric

Single jersey weft knit fabrics include a large portion of knitted products. These fabrics are made using different types of stitches. In this study, several single jersey weft knit fabric samples containing four courses and two wales in the repeating unit of the fabric structure were made by introducing and gradually increasing the number of tuck stitches in the structure, to find out the effect of this stitch on fabric properties. Results showed that tuck stitches could positively affect the areal density, width, and tensile properties of the fabric. For some comfort-related properties, tuck stitches were found to improve wicking and drying properties, reduce water vapor transmission rate, and affect fabric smoothness. The position of tuck stitches in the structure also had some effect, but was not as significant as when the number of tuck stitches was varied.