scholarly journals Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

2017 ◽  
Vol 2017 ◽  
pp. 1-10 ◽  
Author(s):  
Zhe Wang ◽  
Shuaifeng Hu ◽  
Huaiyu Wang
Keyword(s):  
Sodium Alginate ◽  
Scale Up ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Obvious Effect ◽  
Blend Films ◽  
Force Microscopy ◽  
Atomic Force ◽  
Homogeneous Matrix

In an effort to produce scale-up of edible films, collagen-based films including different amounts of sodium alginate (CS) were prepared by casting method. Films were characterized based on their rheological, thermal, and mechanical properties, water vapor permeability (WVP), and oxygen permeability (OP). The microstructures were also evaluated by scanning electron microscopy (SEM), atomic force microscopy (AFM), and Fourier transform-infrared spectroscopy (FTIR). Furthermore, the addition of sodium alginate effectively improved the viscosity and thermal stability, significantly increased TS, and decreased E and WVP (P<0.05), but with no obvious effect on OP (P>0.05). SEM and AFM showed homogeneous matrix, with no signs of phase separation in the blends. Overall, films (CS2) produced using collagen (g) : sodium alginate (g) = 10 : 2 showed suitable rheological property (apparent viscosity was 4.87 m Pa s−1) and better TS (26.49 Mpa), E (64.98%), WVP (1.79 × 10−10 g·cm−1·s−1·Pa−1), and OP (3.77 × 10−5 cm3·m−2·d−1·Pa−1).

Biodegradable green composite film developed from Moringa Oleifera (Sahajana) seed filler and PVA: Surface functionalization, characterization and barrier properties

2021 ◽  
pp. 089270572110075
Author(s):  
Kajal Mishra ◽  
Shishir Sinha
Keyword(s):  
Composite Film ◽  
Surface Functionalization ◽  
Composite Films ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Vapor Permeability ◽  
Green Composite ◽  
X Ray Diffraction ◽  
Force Microscopy ◽  
Atomic Force

The present work focuses on surface functionalization, characterization, biodegradability and barrier properties of MOSF as a practicable reinforcement in PVA matrix. Film-forming dispersions at different concentrations of alkali and acid treatments were casted at room temperature. The effect of surface modifications on the developed film’s compositional, physical, mechanical, biodegradability and barrier properties were analyzed. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), Scanning electron microscopy (SEM) and Atomic force microscopy (AFM) were used to describe the functional composition, formation and surface morphology of the film. The 5% acid treated film significantly increases the tensile strength (33.69 MPa) and flexural strength (56.612 MPa), which was close to the frequently used LDPE and HDPE package films. Composite films were moisture absorptive but simultaneously capable to maintain uniformity and composition upon modifications. Lower water vapor permeability (1.42 × 10−10gs−1 m−1 Pa−1), eminent biodegradability proved the suitability of composite film for various packaging applications.

scholarly journals Physical and Antibacterial Properties of Sodium Alginate—Sodium Carboxymethylcellulose Films Containing Lactococcus lactis

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2645 ◽  
Author(s):  
Jingsong Ye ◽  
Donghui Ma ◽  
Wen Qin ◽  
Yaowen Liu
Keyword(s):  
Staphylococcus Aureus ◽  
Sodium Alginate ◽  
Lactococcus Lactis ◽  
Food Packaging ◽  
Antibacterial Properties ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Bacterial Cells ◽  
Sodium Carboxymethylcellulose

Edible films have gradually become a research focus for food packaging materials due to a variety of benefits, including environmental friendliness, good barrier properties, and good carrying capacity. In this experimental study, we used sodium alginate as a film-forming substrate, sodium carboxymethylcellulose as a modifier, and glycerol as a plasticizer, then Lactococcus lactis was added to film solutions to form bacteriostatic films via the tape casting method. With the addition of Lactococcus lactis, the films did not significantly change thickness, while the transparency decreased and a significant increase in red and yellow hues was observed. Meanwhile, the dispersion of bacterial cells in film solutions destroyed intermolecular interactions in the solutions during film formation and increased the volume of voids in the Lactococcus lactis-containing films, thereby slightly decreasing the tensile strength of the films, but significantly increasing water vapor permeability. Moreover, the films with added Lactococcus lactis showed significant bacteriostatic activity against Staphylococcus aureus at 4 °C. In a seven-day bacteriostatic test, the films with Lactococcus lactis added at a level of 1.5 g/100 g resulted in a decrease in the viable cell count of Staphylococcus aureus by at least four logarithmic units. This study of Lactococcus lactis-containing films has provided a new method and strategy for antibacterial preservation of foods.

scholarly journals Preparation and Characterization of Chinese Leek Extract Incorporated Cellulose Composite Films

2021 ◽  
Vol 9 ◽  
Author(s):  
Qiying Zeng ◽  
Naiyu Xiao ◽  
Xueqin Zhang ◽  
Wenhan Luo ◽  
Gengshen Xiao ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Composite Films ◽  
Volume Ratio ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Force Microscopy ◽  
Atomic Force ◽  
Biocomposite Films ◽  
Potential Applications ◽  
Biocomposite Film

This study aimed to prepare microcrystalline cellulose (MCC) films with good mechanical properties via plasticization using a Chinese leek (CL, Allium tuberosum) extract. The microstructure, crystal structure, mechanical properties, barrier ability, and thermal properties of the films were investigated. The chemical structure analysis of CL extract showed the existence of cellulose, lignin, and low-molecular-weight substances, such as polysaccharides, pectins, and waxes, which could act as plasticizers to enhance the properties of MCC:CL biocomposite films. The results of scanning electron microscopy and atomic force microscopy analyses indicated the good compatibility between MCC and CL extract. When the volume ratio of MCC:CL was 7:3, the MCC:CL biocomposite film exhibited the best comprehensive performance in terms of water vapor permeability (2.11 × 10–10 g/m·s·Pa), elongation at break (13.2 ± 1.8%), and tensile strength (24.7 ± 2.5 MPa). The results of a UV absorption analysis demonstrated that the addition of CL extract improved the UV-shielding performance of the films. Therefore, this work not only proposes a facile method to prepare MCC films with excellent mechanical properties via plasticization using CL extract but also broadens the potential applications of MCC films in the packaging area.

Preparation and Characterization of Soy Protein Isolate Films Incorporating Modified Nano-TiO2

2019 ◽  
Vol 15 (7) ◽  
Author(s):  
Yuanyuan Liu ◽  
Lina Xu ◽  
Rui Li ◽  
Huangjiang Zhang ◽  
Wenhui Cao ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Antimicrobial Properties ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Protein Isolate ◽  
Vapor Permeability ◽  
Force Microscopy ◽  
Atomic Force ◽  
Nano Titanium Dioxide

AbstractAntimicrobial films were prepared by incorporating nano-titanium dioxide (TiO2) modified by silane into soy protein isolate (SPI) films. The effects of different concentrations of modified nano-TiO2 (TiO2-NM) on the physical properties, antimicrobial properties, and microstructure of the SPI-based films were investigated. Attenuated total reflectance Fourier-transform infrared spectroscopy indicated that the interaction between the SPI and TiO2-NM was via hydrogen bonds. Scanning electron microscopy and atomic force microscopy both showed that the microstructure of SPI-based films with TiO2-NM was compact. Moreover, as the content of TiO2-NM increased from 0 to 1.5 g/100 mL, the water vapor permeability and oxygen permeability were decreased from 5.43 to 4.62 g· mm/m2d· kPa and 0.470 to 0.110 g· cm−2· d−1, respectively. An increase from 6.67 MPa to 14.56 MPa in tensile strength and a decrease from 36.53% to 27.62% in elongation at break indicate the optimal mechanical properties of all groups. TiO2-NM films had excellent UV barrier properties, with a whiter surface with increasing TiO2-NM content. In addition, the SPI-based films with TiO2-NM showed antimicrobial activity, as evidenced by an inhibitory zone increasing from 0 to 27.34 mm. Therefore, TiO2-NM can be used as an antimicrobial agent in packaging films.

scholarly journals Amazonian tuber starch based films incorporated with silver nanoparticles for preservation of fruits

2021 ◽  
Vol 10 (6) ◽  
pp. e23510615304
Author(s):  
Larissa Svetlana Cavalcante Silva ◽  
Salomão Rocha Martim ◽  
Dib Mady Diniz Gomes ◽  
Fabiano Brito Prado ◽  
Nélly Mara Vinhote Marinho ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Microbiological Analysis ◽  
X Ray Diffraction ◽  
Natural Polymers ◽  
Average Roughness ◽  
Force Microscopy ◽  
Atomic Force

Films and coatings based on natural polymers are used to conserve nutritional quality of fruits, vegetables and also delay their ripening. The purpose of this study was to develop films with starch extracted from Dioscorea altissima Lam. (dunguey) incorporated with silver nanoparticles for coating and preserving fruits. The films obtained by cast were characterized visually, by Scanning Electron Microscope, by Atomic Force Microscopy, by X-Ray Diffraction and by Fourier-Transform Infrared Spectroscopy. Antimicrobial activity and technological properties were also evaluated. The coating of camu-camu fruits [Myrciaria dubia (Kunth) McVaugh] was carried out by immersing them in the filmogenic solution, followed by their physicochemical and microbiological analysis. The films with silver nanoparticles showed transparency, flexibility, spherical clusters and a higher average roughness. A reduction in thickness, solubility and water vapor permeability was also observed. Antimicrobial action against Staphylococcus aureus and Escherichia coli was proved as well. The fruits coated with films exhibited delay in ripening, with maintenance of quality and longevity. Uncoated fruits showed greater wilting and wrinkling. The starch film incorporated with silver nanoparticles was effective for preserving camu-camu fruit.

A Novel Modified Starch/Carboxymethyl Cellulose/Montmorillonite Bionanocomposite Film: Structural and Physical Properties

2013 ◽  
Vol 10 (1) ◽  
pp. 121-130 ◽  
Author(s):  
Babak Ghanbarzadeh ◽  
Hadi Almasi ◽  
Seyed Amir Oleyaei
Keyword(s):  
Mechanical Properties ◽  
Carboxymethyl Cellulose ◽  
Corn Starch ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Modified Starch ◽  
Force Microscopy ◽  
Atomic Force ◽  
Bionanocomposite Films ◽  
Starch Films

Abstract A novel glycerol-plasticized and citric acid (CA)-modified starch/carboxymethyl cellulose (CMC)/montmorillonite (MMT) bionanocomposite films were prepared from corn starch by casting, to study the effect of the 10% CA, 10% CMC and four different loadings of MMT on the properties of starch films. Atomic force microscopy surface analysis showed that starch/CMC/MMT films had the highest roughness. X-ray diffraction test showed that the clay nanolayers formed an intercalated structure in the bionanocomposites. However, completely exfoliated structure formed only in the pure starch/MMT nanocomposites (without CA and CMC). CA, CMC and MMT improved mechanical properties of starch films. MMT had the greatest effect on the mechanical properties. The MMT addition at content of 7% caused to increase in ultimate tensile strength by more than threefold in comparison to modified starch/CMC films. The water vapor permeability (WVP) decreased significantly (p < 0.05) by the addition of CA and CMC. When the MMT content of the starch films reached to 7%, the WVP decreased about 75% in comparison to the neat starch film. However, the hydrophilic character of bionanocomposites increased as the increasing of MMT content.

scholarly journals The Effect of Extraction Conditions on the Barrier and Mechanical Properties of Kefiran Films

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 602
Author(s):  
Carmen Rodica Pop ◽  
Teodora Emilia Coldea ◽  
Liana Claudia Salanţă ◽  
Alina Lăcrămioara Nistor ◽  
Andrei Borşa ◽  
...  
Keyword(s):  
Water Vapor ◽  
Conformational Changes ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Film Structure ◽  
Water Soluble ◽  
Vapor Permeability ◽  
Water Molecules ◽  
Compact Structure ◽  
Technology Applications

Kefiran is an exopolysaccharide classified as a heteropolysaccharide comprising glucose and galactose in equimolar quantities, and it is classified as a water-soluble glucogalactan. This work aimed to investigate the effect of different extraction conditions of kefiran on the structural and physical properties of the edible films obtained. Fourier-transform infrared spectroscopy and scanning electron microscopy were performed, together with a determinations of moisture content, solubility, water vapor permeability and degree of swelling. The kefiran films presented values of the water vapor permeability between 0.93 and 4.38 × 10−11 g/m.s.Pa. These results can be attributed to the development of a more compact structure, where glycerol had no power to increase the free volume and the water vapor diffusion through their structure. The possible conformational changes in the kefiran film structure, due to the interspersing of the plasticizers and water molecules that they absorb, could be the reason for producing flexible kefiran films in the case of using glycerol as a plasticizer at 7.5% w/w. Moreover, it was observed that the extraction conditions are a significant factor in the properties of these films and their food technology applications.

scholarly journals Protein-Based Films and Coatings for Food Industry Applications

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 769
Author(s):  
Vlad Mihalca ◽  
Andreea Diana Kerezsi ◽  
Achim Weber ◽  
Carmen Gruber-Traub ◽  
Jürgen Schmucker ◽  
...  
Keyword(s):  
Food Packaging ◽  
Meat Products ◽  
Water Vapor Permeability ◽  
Food Product ◽  
Edible Films ◽  
Vapor Permeability ◽  
Area Of Interest ◽  
Industry Applications ◽  
Economic Perspectives ◽  
Materials Used

Food packaging is an area of interest not just for food producers or food marketing, but also for consumers who are more and more aware about the fact that food packaging has a great impact on food product quality and on the environment. The most used materials for the packaging of food are plastic, glass, metal, and paper. Still, over time edible films have become widely used for a variety of different products and different food categories such as meat products, vegetables, or dairy products. For example, proteins are excellent materials used for obtaining edible or non-edible coatings and films. The scope of this review is to overview the literature on protein utilization in food packages and edible packages, their functionalization, antioxidant, antimicrobial and antifungal activities, and economic perspectives. Different vegetable (corn, soy, mung bean, pea, grass pea, wild and Pasankalla quinoa, bitter vetch) and animal (whey, casein, keratin, collagen, gelatin, surimi, egg white) protein sources are discussed. Mechanical properties, thickness, moisture content, water vapor permeability, sensorial properties, and suitability for the environment also have a significant impact on protein-based packages utilization.

scholarly journals Preparation, properties and applications of wheat gluten edible films

2000 ◽  
Vol 9 (1) ◽  
pp. 23-35 ◽  
Author(s):  
P. TANADA-PALMU ◽  
H. HELÉN ◽  
L. HYVÖNEN
Keyword(s):  
Weight Loss ◽  
Tensile Strength ◽  
Water Vapor ◽  
Wheat Gluten ◽  
Single Layer ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Bilayer Film ◽  
Vapor Permeability ◽  
Elongation At Break

Edible films from wheat gluten were prepared with various amounts of glycerol as a plasticizer. Water vapor permeability, oxygen permeability, tensile strength and percentage elongation at break at different water activities ( aw ) were measured. Films with low amounts of glycerol had lower water vapor and oxygen permeabilities, higher tensile strength and lower elongation at break. Wheat gluten coatings reduced weight loss during two weeks of storage for cherry tomatoes and sharon fruits compared to uncoated controls. A bilayer film of wheat gluten and beeswax significantly lowered weight loss from coated cheese cubes compared to single layer coating of wheat gluten.;

Sign in / Sign up

Export Citation Format

Share Document