Influence of Emulsifier Type and Content on Functional Properties of Polysaccharide Lipid-Based Edible Films

2004 ◽  
Vol 52 (21) ◽  
pp. 6448-6455 ◽  
Author(s):  
Barbara Bravin ◽  
Donatella Peressini ◽  
Alessandro Sensidoni
Keyword(s):  
Functional Properties ◽  
Edible Films

Effect of lipid incorporation on functional properties of wheat gluten based edible films

2016 ◽  
Vol 69 ◽  
pp. 275-282 ◽  
Author(s):  
Jeancarlo R. Rocca-Smith ◽  
Eva Marcuzzo ◽  
Thomas Karbowiak ◽  
Jessica Centa ◽  
Marco Giacometti ◽  
...  
Keyword(s):  
Functional Properties ◽  
Wheat Gluten ◽  
Edible Films

The influence of the thickness on the functional properties of cassava starch edible films

2007 ◽  
pp. 291-300 ◽  
Author(s):  
Nivea Maria Vicentini ◽  
Paulo José do Amaral Sobral ◽  
Marney Pascoli Cereda
Keyword(s):  
Functional Properties ◽  
Edible Films ◽  
Cassava Starch

Arabinoxylan−Lipid-Based Edible Films and Coatings. 3. Influence of Drying Temperature on Film Structure and Functional Properties

2002 ◽  
Vol 50 (8) ◽  
pp. 2423-2428 ◽  
Author(s):  
D. Phan The ◽  
F. Debeaufort ◽  
C. Péroval ◽  
D. Despré ◽  
J. L. Courthaudon ◽  
...  
Keyword(s):  
Functional Properties ◽  
Edible Films ◽  
Film Structure ◽  
Drying Temperature

scholarly journals Characterization of tuna (Thunnus albacares) skin gelatin edible film incorporated with clove and ginger essential oils and different surfactants

Food Research ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 440-450
Author(s):  
E. Sutrisno ◽  
A. Ningrum ◽  
Supriyadi ◽  
H.S.H. Munawaroh ◽  
Siti Aisyah ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Functional Properties ◽  
Radical Scavenging ◽  
Edible Films ◽  
Edible Film ◽  
Soy Lecithin ◽  
Tuna Fish ◽  
Clove Essential Oil ◽  
And Control

Tuna skin gelatin has the ability to form a good film, transparent color, and a good barrier against oxygen, CO2, and lipids. But the tuna skin gelatin edible film needs to be modified by adding hydrophobic materials and surfactants, to improve their physical and functional properties. The objectives were to determine the physical properties, antioxidant activity, and antimicrobial of tuna skin gelatin edible film were incorporated with ginger, clove essential oils, and surfactants. The stage 1) the extraction of gelatin from the tuna fish skin, 2) making edible films: ginger-tween edible film (GTF), ginger-soy lecithin edible film(GSF), clove-Tween® 20 edible films (CTF), and clove-soy lecithin edible film (CSF). The results showed an increase of thickness, *b values, and the highest value (*b) on GTF, but did not significantly affect *L and *a value. CTF and CSF have higher tensile strength compared to GTF, GSF, and control but not significantly different for elongation at break for all samples. Water vapor permeability was not significantly different amongst all edible films. Solubility decrease when clove essential oil was incorporated, in comparison with GTF, GSF, and control. Fourier transform infrared spectroscopy analyses spectra indicated that edible film added with clove essential oil and soy lecithin exhibited higher hydrophobicity than the control edible film. CTF showed the highest DPPH radical scavenging activities and the highest antimicrobial inhibitory activity. Therefore, clove essential oil and both surfactants could affect the physical and functional properties of resulting edible films.

scholarly journals Physicochemical and Functional Properties of Active Fish Gelatin-Based Edible Films Added with Aloe Vera Gel

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1248
Author(s):  
Jorge Trujillo Sánchez ◽  
Arantzazu Valdés García ◽  
Antonio Martínez-Abad ◽  
Francisco Vilaplana ◽  
Alfonso Jiménez ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Infrared Spectroscopy ◽  
Functional Properties ◽  
Food Packaging ◽  
Structural Changes ◽  
Aloe Vera ◽  
Edible Films ◽  
Postharvest Quality ◽  
Fish Gelatin ◽  
Aloe Vera Gel

Edible films based on the addition of Aloe Vera gel (AV) into fish gelatin (FG) with antimicrobial and functional properties for food packaging applications were proposed in this work. AV showed an amphiphilic nature by infrared spectroscopy, high total phenolics content (TPC), antioxidant activity and thermal stability with an initial degradation temperature of 174 ± 2 °C. Mannose and glucose were quantified as main monosaccharides whereas the linkage composition study confirmed the presence of acemannan as main active polysaccharide. Three different formulations were obtained by the casting technique and the addition of AV contents of 0, 1 and 4 wt.% to FG, showing films with 4 wt.% of AV the best performance. The addition of AV did not significantly affect mechanical and barrier properties to oxygen and water vapour. However, some structural changes were observed by infrared spectroscopy and the obtained glass transition temperature values due to intermolecular interactions that increased the hydrophilicity and solubility of the resulting FG/AV films. A higher thermal stability was observed in films with AV content increasing the initial degradation and oxidation onset temperatures. An antimicrobial activity against S. aureus was also observed for FG/AV films. The addition of AV into FG could be proposed as a potential effective material to increase the postharvest quality of packed fruits and vegetables by retarding the microbial growth and extending the shelf-life of these food products.

scholarly journals Effect of surfactants on the functional properties of gelatin-based edible films

2011 ◽  
Vol 103 (2) ◽  
pp. 129-136 ◽  
Author(s):  
Caroline Andreuccetti ◽  
Rosemary A. Carvalho ◽  
Tomás Galicia-García ◽  
Fernando Martínez-Bustos ◽  
Carlos R.F. Grosso
Keyword(s):  
Functional Properties ◽  
Edible Films
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