Physicochemical properties and application of pullulan edible films and coatings in fruit preservation

2001 ◽  
Vol 81 (10) ◽  
pp. 988-1000 ◽  
Author(s):  
Tony Diab ◽  
Costas G Biliaderis ◽  
Dimitrios Gerasopoulos ◽  
Evangelos Sfakiotakis
Keyword(s):  
Physicochemical Properties ◽  
Edible Films ◽  
Fruit Preservation

Effect of α-tocopherol antioxidant on rheological and physicochemical properties of chitosan/zein edible films

LWT ◽  
2020 ◽  
Vol 118 ◽  
pp. 108799 ◽  
Author(s):  
Liming Zhang ◽  
Zhanli Liu ◽  
Yang Sun ◽  
Xiaomin Wang ◽  
Ling Li
Keyword(s):  
Physicochemical Properties ◽  
Edible Films

Effect of lactoferrin on physicochemical properties and microstructure of pullulan‐based edible films

2019 ◽  
Vol 99 (8) ◽  
pp. 4150-4157 ◽  
Author(s):  
Zhengtao Zhao ◽  
Xiong Xiong ◽  
Hui Zhou ◽  
Qian Xiao
Keyword(s):  
Physicochemical Properties ◽  
Edible Films

Pemanfaatan Edible Film Dari Limbah Nasi Aking Sebagai Bahan Pelapis Dalam Pengawetan Buah

2021 ◽  
Vol 1 ◽  
pp. 75-79
Author(s):  
Mubarokah N Dewi ◽  
Iqbal Maulana ◽  
Gariza Fadha ◽  
Michelle S Sesira
Keyword(s):  
Mechanical Properties ◽  
Mechanical Characteristics ◽  
Food Additives ◽  
Edible Films ◽  
Edible Film ◽  
Edible Coatings ◽  
Food Ingredients ◽  
Percent Elongation ◽  
Fruit Preservation

The use of synthetic coatings as Food Additives consumed in the long term can damage human health. These horrible effects have paved the way for the development of edible films and natural edible coatings. One of the edible film ingredients is scorched rice which can be used as a coating in fruit preservation. However, the use of this edible film on food ingredients has some problems, especially its mechanical properties which tend to be fragile (not flexible). This article examines the mechanical characteristics of scorched rice with variations in the concentration of glycerol and carrageenan. Based on these results, it was concluded that the higher the volume of glycerol used, the percent elongation increased. The greatest elongation was obtained in the ratio of 3 g of carrageenan with 8 ml of glycerol. However, the addition of glycerol volume causes the biodegradable plastic to tear more easily. The greatest tensile strength value was obtained with a ratio of 5 g of carrageenan and 4 ml of glycerol. The edible film can prevent the spoilage of apples tested for 10 days.

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