Effect of Glycerol on Physical and Mechanical Properties of Wheat Starch Edible Films

2013 ◽  
Vol 44 (3) ◽  
pp. 176-186 ◽  
Author(s):  
Asgar Farahnaky ◽  
Bahareh Saberi ◽  
Mahsa Majzoobi
Keyword(s):  
Mechanical Properties ◽  
Physical And Mechanical Properties ◽  
Edible Films ◽  
Wheat Starch

Physical and Mechanical Properties of Pea Starch Edible Films Containing Beeswax Emulsions

2006 ◽  
Vol 71 (6) ◽  
pp. E290-E296 ◽  
Author(s):  
J.H. Han ◽  
G.H. Seo ◽  
I.M. Park ◽  
G.N. Kim ◽  
D.S. Lee
Keyword(s):  
Mechanical Properties ◽  
Physical And Mechanical Properties ◽  
Edible Films ◽  
Pea Starch

scholarly journals Interaction Between Caseinate and Carrageenans Results in Different Physical and Mechanical Properties of Edible Films

2018 ◽  
Vol 22 (1) ◽  
pp. 13-24
Author(s):  
Alfonso Totosaus ◽  
Reyna Gutierrez ◽  
M. Lourdes Pérez-Chabela
Keyword(s):  
Mechanical Properties ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Physical And Mechanical Properties ◽  
Sodium Caseinate ◽  
Edible Films ◽  
Edible Film ◽  
Specific Interactions ◽  
Different Types ◽  
Film Formulation

Abstract Edible films were elaborated with sodium caseinate and different types of carrageenans (iota, kappa or lambda), and glycerol as plasticizer, to determine the different specific interactions between caseinate and carrageenans on physical and mechanical properties via a response surface methodology approach. The different sulphate groups content in the different carrageenans affected differentially edible films properties. The use of lambda carrageenan in edible film formulation resulted in more soluble and permeably film, with a concomitantly both less rigid and more elastic structure. The edible film formulation was optimized to 8.0 % of caseinate, 0.4% of carrageenan (irrespectively of the type) and 0.3% of glycerol.

scholarly journals Physical and mechanical properties of edible films made from non-exportable Ecuadorian bananas

2020 ◽  
Vol 19 (4) ◽  
pp. 386-391
Author(s):  
Juliana Criollo-Feijóo ◽  
Carlos Alberto García-González ◽  
José Humberto Ayala-Armijos ◽  
Edison Omar Martínez-Mora ◽  
Fabián Patricio Cuenca-Mayorga
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Amylose Content ◽  
Physical And Mechanical Properties ◽  
Average Diameter ◽  
Edible Films ◽  
Starch Granules ◽  
Native Starch ◽  
Maximum Value ◽  
Low Solubility

This study set out to determine the physical and mechanical properties of edible films made from native starch extracted from non-exportable Ecuadorian bananas (Musa sapientum L.). The following treatments were applied: 0.5% starch - 0.25% glucose (T1), 0.5% starch - 0.5% glucose (T2), 1% starch - 0.25% glucose (T3), and 1% starch - 0.5% glucose (T4). Variables such as physicochemical properties, amylose content, maximum gelation temperature, and the morphology of native starch granules were assessed. Variables in the film, such as thickness, opacity, film solubility, and tensile strength, were also measured. The fruit used in this study was composed of 88.55% starch (dry basis, 15.35% amylose). The starch granules had a dominant ovoid morphology with an average diameter of 25 - 30 μm. The peak gelatinization temperature was 73.80 °C. The maximum value for viscosity was 3,836 cP at 86.8 °C. Films that presented good malleability, thickness, transparency, tensile strength, and low solubility were obtained from T4, which turned out to be the best treatment.

Effect of Amylose Content on Physical and Mechanical Properties of Potato-Starch-Based Edible Films

2008 ◽  
Vol 9 (2) ◽  
pp. 658-663 ◽  
Author(s):  
Riku A. Talja ◽  
Marko Peura ◽  
Ritva Serimaa ◽  
Kirsi Jouppila
Keyword(s):  
Mechanical Properties ◽  
Amylose Content ◽  
Potato Starch ◽  
Physical And Mechanical Properties ◽  
Edible Films

scholarly journals Physical and mechanical properties of composite edible films from sago starch and bulk chitosan

2017 ◽  
Vol 16 (Special issue) ◽  
pp. 98-104 ◽  
Author(s):  
Rungnapa Pimsen ◽  
Thanaputt Deawan ◽  
Nichapa Rattanakomon ◽  
Sudkamon Lasopha
Keyword(s):  
Mechanical Properties ◽  
Physical And Mechanical Properties ◽  
Edible Films ◽  
Sago Starch
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