scholarly journals Surface Morphology Formation of Edible Holographic Marker on Potato Starch with Gelatin or Agar Thin Coatings

Polymers ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1123
Author(s):  
Aleksandr Podshivalov ◽  
Alexandra Toropova ◽  
Maria Fokina ◽  
Mayya Uspenskaya
Keyword(s):  
Surface Morphology ◽  
Potato Starch ◽  
Storage Conditions ◽  
Edible Films ◽  
Consistency Index ◽  
Water Contact ◽  
Agar Film ◽  
Film Forming ◽  
Index Value ◽  
Starch Agar

Edible films and coatings based on biopolymers to protect and extend the shelf life of food and medicine can be functionalized, by applying a holographic marker on the coating surface for marking products or sensing storage conditions. In this work, holographic markers were prepared on the surface of thin biopolymer coatings based on starch, gelatin, agar and also starch/gelatin and starch/agar blends by the nanoimprint method from a film-forming solution. The morphology of the surface of holographic markers using optical microscopy in reflection mode was examined, as well as the reasons for its formation using an analysis of the flow curves of film-forming solutions. It was found that the surface morphology of the marker strongly depends on the composition, consistency index of film-forming solution and miscibility of the components. It was shown that the starch/agar film-forming solution at the ratio of 70/30 wt.% has a low consistency index value of 21.38 Pa·s0.88, compared to 64.56 Pa·s0.67 for pure starch at a drying temperature of 30 °C, and the components are well compatible. Thus, an isotropic morphology of the holographic marker surface was formed and the value of diffraction efficiency of 3% was achieved, compared to 1.5% for the marker made of pure starch. Coatings without holographic markers were analyzed by tensile strength and water contact angle, and their properties are highly dependent on their composition.

Preparation and Properties of Edible Packaging Film Based on Potato Starch

2015 ◽  
Vol 727-728 ◽  
pp. 223-226
Author(s):  
Xin Lin Zhang ◽  
Shi Yong Luo ◽  
Wen Yu Zhang ◽  
Wen Cai Xu
Keyword(s):  
Potato Starch ◽  
Edible Films ◽  
Packaging Film ◽  
Environment Friendly ◽  
Film Forming ◽  
Wide Range ◽  
Edible Packaging ◽  
Starch Films ◽  
Film Substrate ◽  
Yellow Index

Low price of potato starch as a wide range of sources of edible film substrate, glycerol as a plasticizer, pullulan as a film-forming agent, prepared by solution casting of potato starch-based edible environment-friendly packaging materials. Tests were run on potato starch-based edible films to determine mechanical properties, transparency and color evaluation. It was observed that the increase of the glycerol content in the films increased the macromolecular mobility, the potato starch films became less stiff and more flexible. Meanwhile the transparency and yellow index are both increased, obviously.

scholarly journals Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

2014 ◽  
Vol 2014 ◽  
pp. 1-18 ◽  
Author(s):  
Irais Sánchez-Ortega ◽  
Blanca E. García-Almendárez ◽  
Eva María Santos-López ◽  
Aldo Amaro-Reyes ◽  
J. Eleazar Barboza-Corona ◽  
...  
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Barrier Properties ◽  
Storage Conditions ◽  
Edible Films ◽  
Animal Origin ◽  
Chemical Additives ◽  
Processed Meats ◽  
Physicochemical Changes ◽  
Preservation Technology

Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.

scholarly journals Gıda Endüstrisinde Kitosan Filmlerin Önemi

2013 ◽  
Vol 1 (2) ◽  
pp. 79 ◽  
Author(s):  
Filiz Uçan ◽  
Hatice Aysun Mercimek
Keyword(s):  
Fruits And Vegetables ◽  
Moisture Transfer ◽  
Barrier Properties ◽  
Edible Films ◽  
Production Costs ◽  
Film Forming ◽  
Materials Used ◽  
Bacteria And Fungi ◽  
Simple Technology ◽  
Storage Times

Requirement simple technology, low production costs, lack of polluting effects and reliability in terms of health of it is the most important advantages of edible films. Chitosan that extend the shelf life of food and increase the economic efficiency of packaging materials is one of the new materials used for edible films. Chitosan was obtained by deacetylation of chitin which is the most commonly occurred polymer after cellulose in nature, in shells of arthropods such as crab, shrimp, lobster and in cell walls of some bacteria and fungi. Chitosan has the important bioactive properties such as hemostatic, bacteriostatic, fungistatic, spermicidal, anticarcinogenic, anticholesteremic, antacids, antiulcer, wound and bone healing accelerator and stimulating the immune system. As well as these features, the film forming and barrier properties of its, chitosan is made the ideal material for edible films and coatings in antimicrobial characters. Especially, in the protection of qualities and the improving storage times of fruits and vegetables, have been revealed the potential use of chitosan. The coating food with chitosan films reduces the oxygen partial pressure in the package, maintains temperature with moisture transfer between food and its environment, declines dehydration, delays enzymatic browning in fruits and controls respiration. In addition to, chitosan are also used on issues such as the increasing the natural flavour, setting texture, increasing of the emulsifying effect, stabilization of color and deacidification.

scholarly journals Hydrophobic Starch-Based Films Using Potato Washing Slurries and Spent Frying Oil

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2897
Author(s):  
Sílvia Petronilho ◽  
André Oliveira ◽  
M. Rosário Domingues ◽  
Fernando M. Nunes ◽  
Manuel A. Coimbra ◽  
...  
Keyword(s):  
Potato Starch ◽  
Contact Angles ◽  
Single Step ◽  
Frying Oil ◽  
Biodegradable Films ◽  
Water Contact ◽  
Alkaline Catalyst ◽  
Application Range ◽  
Structural Differences

Starch is a promising candidate for preparing biodegradable films with useful gas barriers and thermoplastic capabilities. However, these materials are hydrophilic and brittle, thus limiting their application range. To overcome these drawbacks, it has been hypothesized that starch can be hydrophobized and plasticized during the starch-based film production using a single-step approach and following transesterification principles. In this work, KOH powder and spent frying oil (SFO) were used as an alkaline catalyst and a source for triacylglycerides, respectively, to promote the modification of starch. Different ratios of SFO (w/w related to the dried starch weight) were tested. When compared to the neat films (without a catalyst and SFO), the incorporation of at least 15% SFO/KOH gave rise to transparent, hydrophobic (water contact angles of ca. 90°), stretchable (ca. 20×), elastic (ca. 5×), and water tolerant starch-based films, contrary to the films produced without the catalyst. ATR-FTIR and 1H NMR revealed structural differences among the produced films, suggesting that starch was modified with the SFO-derived fatty acids. Therefore, adding KOH during the potato starch/spent frying oil-based film’s production was determined to be a promising in situ strategy to develop starch-based materials with improved hydrophobicity and flexibility, while valorizing the potato chip industry’s byproducts.

Effects of Continuous and Discontinuous Deposition Time in Reactive Direct Current Magnetron Sputtering of Titanium Dioxide Thin Films

2015 ◽  
Vol 1131 ◽  
pp. 251-254
Author(s):  
Montri Aiempanakit ◽  
Chantana Salawan ◽  
Kamon Aiempanakit
Keyword(s):  
Thin Films ◽  
Grain Size ◽  
Surface Morphology ◽  
Magnetron Sputtering ◽  
Direct Current ◽  
Deposition Time ◽  
Spherical Shape ◽  
Contact Angles ◽  
Water Contact ◽  
Direct Current Magnetron Sputtering

The effect of continuous and discontinuous deposition time on the properties of TiO2 thin films deposited by reactive direct current magnetron sputtering (DCMS) on glass substrates was investigated. The deposition processes were designed for a condition of continuous deposition time D1 (60 min) and three conditions of discontinuous deposition time D2 (30 min × 2 times), D3 (15 min × 4 times), and D4 (1 min × 60 times). The crystal structure, surface morphology, and hydrophilicity of TiO2 thin films were characterized by X-ray diffraction, atomic force microscope, and water contact angle method, respectively. It was found that the increasing of discontinuous deposition time (conditions from D1 to D4) shows the changing of grain size from big grain size with spherical shape to small grain size with oval shape. The crystallinity of TiO2 films decrease with increasing the discontinuous deposition time. The water contact angles also decrease as a function of increasing discontinuous deposition time. These results may be explained from the accumulation of heat on the substrate which affected the phase composition and surface morphology of TiO2 thin films.

An Easy Approach for Obtaining Superhydrophobic Surfaces and their Applications

2019 ◽  
Vol 813 ◽  
pp. 37-42
Author(s):  
Amani Khaskhoussi ◽  
Luigi Calabrese ◽  
Edoardo Proverbio
Keyword(s):  
Surface Morphology ◽  
Large Scale ◽  
Adhesion Force ◽  
Industrial Applications ◽  
Contact Angles ◽  
Boiling Water ◽  
Superhydrophobic Surfaces ◽  
Acid Mixture ◽  
Short Term Treatment ◽  
Water Contact

Three different methods were used to obtain nature-inspired superhydrophobic surfaces on aluminum alloys: short-term treatment with boiling water, HF/HCl and HNO3/HCl concentrated solution etching. Afterwards a thin octadecylsilane film was deposited on all pre-treated surfaces. The surface morphology analysis showed that each method allow to obtain a specific dual nano/micro-structure. The corresponding water contact angles ranged from 160° to nearly 180°. The adhesion force between the water droplets and superhydrophobic surfaces were evaluated. The specimen etched with HF/HCl acid mixture solution showed the lowest adhesion. However, the boiling water treatment sample was characterized by the highest adhesion. Furthermore, the relationship between hydrophobic behavior and surface morphology was discussed compressively. In addition, the electrochemical measurements show that the different superhydrophobic surfaces have an excellent anti-corrosion performance evidencing promising results suitable to obtain large-scale nature-inspired superhydrophobic surfaces for several industrial applications.

scholarly journals Active Edible Films Based on Arrowroot Starch with Microparticles of Blackberry Pulp Obtained by Freeze-Drying for Food Packaging

Polymers ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 1382 ◽  
Author(s):  
Gislaine Ferreira Nogueira ◽  
Farayde Matta Fakhouri ◽  
José Ignacio Velasco ◽  
Rafael Augustus de Oliveira
Keyword(s):  
Antioxidant Capacity ◽  
Food Packaging ◽  
Freeze Drying ◽  
Water Solubility ◽  
Research Work ◽  
Edible Films ◽  
Sem Images ◽  
Film Forming ◽  
Starch Films ◽  
Arrowroot Starch

This research work evaluated the influence of the type of incorporation and variation in the concentration of blackberry pulp (BL) and microencapsulated blackberry pulp (ML) powders by freeze-drying on the chemical and physical properties of arrowroot starch films. Blackberry powders were added to the film-forming suspension in different concentrations, 0%, 20%, 30% and 40% (mass/mass of dry starch) and through two different techniques, directly (D) and by sprinkling (S). Scanning electron microscopy (SEM) images revealed that the incorporation of blackberry powder has rendered the surface of the film rough and irregular. Films incorporated with BL and ML powders showed an increase in thickness and water solubility and a decrease in tensile strength in comparison with the film containing 0% powder. The incorporation of blackberry BL and ML powders into films transferred colour, anthocyanins and antioxidant capacity to the resulting films. Films added with blackberry powder by sprinkling were more soluble in water and presented higher antioxidant capacity than films incorporated directly, suggesting great potential as a vehicle for releasing bioactive compounds into food.

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