scholarly journals Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation

Polymers ◽  
2021 ◽  
Vol 13 (10) ◽  
pp. 1592
Author(s):  
Andrey Lisitsyn ◽  
Anastasia Semenova ◽  
Viktoria Nasonova ◽  
Ekaterina Polishchuk ◽  
Natalia Revutskaya ◽  
...  
Keyword(s):  
Food Packaging ◽  
Chemical Properties ◽  
Environmentally Friendly ◽  
Edible Films ◽  
Edible Film ◽  
Packaging Materials ◽  
Film Production ◽  
Quality Estimation ◽  
Physico Chemical ◽  
Crosslinking Agents

Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials. The possibilities of the application of main animal proteins and natural polysaccharides are considered in the review, including the sources, structure, and limitations of usage. The main ways for overcoming the limitations caused by the physico-chemical properties of biopolymers are also discussed, including composites approaches, plasticizers, and the addition of crosslinking agents. Approaches for the production of biopolymer-based films and coatings are classified according to wet and dried processes and considered depending on biopolymer types. The methods for mechanical, physico-chemical, hydration, and uniformity estimation of edible films are reviewed.

scholarly journals Physical-Chemical Properties of Edible Film Made from Soybean Residue and Citric Acid

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Wenjun Ma ◽  
Sami Rokayya ◽  
Liang Xu ◽  
Xiaonan Sui ◽  
Lianzhou Jiang ◽  
...  
Keyword(s):  
Citric Acid ◽  
Food Packaging ◽  
Chemical Properties ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Edible Film ◽  
Sodium Hypophosphite ◽  
Vapor Permeability ◽  
Physical Chemical ◽  
Aqueous Extraction Processing

The effect of citric acid on the properties of soybean enzyme-assisted aqueous extraction processing (EAEP) residue edible film was studied. The washed soybean EAEP residue was produced by the process of EAEP. It was determined that the washed soybean EAEP residue is rich in fibers (76.10 ± 1.03%) and has lower oil and protein contents (7.74 ± 0.11% and 3.50 ± 0.20%, resp.). Edible films intended for food packaging have been produced from the washed EAEP residue combined with glycerol, different concentrations of citric acid (0%, 10%, 15%, 20%, 25%, and 30%), and sodium hypophosphite. The spectra have evidenced that the cross-linking reaction of citric acid and fibers has taken place in the residue. 30-CA films showed the highest tensile strength (17.52 MPa) and the lowest water vapor permeability (7.21 g·cm−1·s−1·Pa−1). Also, it indicated that citric acid can cross-link with the hydroxyls of polysaccharide and improve the compatibilization between the polymeric molecules to improve the intermolecular interaction between polysaccharide molecules, so that the water uptake is reduced. The smooth surface and better translucency of the films suggest that the EAEP residue films treated with citric acid are suitable for application in food packaging.

scholarly journals SIFAT FISIK DAN KIMIA EDIBLE FILM PATI UMBI GADUNG PADA BERBAGAI KONSENTRASI

2020 ◽  
Vol 5 (1) ◽  
pp. 26-33
Author(s):  
Mohammad Deden ◽  
Abdul Rahim ◽  
Asrawaty Asrawaty
Keyword(s):  
Food Packaging ◽  
Chemical Properties ◽  
Edible Films ◽  
Raw Material ◽  
Polymer Materials ◽  
Edible Film ◽  
Industrial Society ◽  
Physical And Chemical ◽  
Film Polymer ◽  
And Chemical Properties

Today, the use of synthetic polymers as plastics has an important role in the economy of modern industrial society. Plastic packaging is often used as a food packaging material. However, the use of plastics can pollute the environment, because plastic is difficult to degrade naturally. One alternative to replacing the use of conventional plastics as food packaging is biodegradable plastic called edible film. The use of gadung tuber starch as a raw material for making edible films will not disturb food stability, because gadung is not consumed such as rice, corn and cassava. Gadung tubers are very good for edible film polymer materials containing high carbohydrates. Aim to determine the physical and chemical properties of the edible film starch of gadung tubers at various concentrations. The conclusion is that the optimum conditions for making edible films are good at 6% starch concentration with KA 11.50% and an average thickness of 0.13 mm.

PEMANFAATAN LIMBAH KULIT DURIAN (Durio zibethinus) DAN KULIT CEMPEDAK (Artocarpus integer) SEBAGAI EDIBLE FILM

2014 ◽  
Vol 6 (1) ◽  
pp. 27 ◽  
Author(s):  
Desi Mustika Amaliyah
Keyword(s):  
Tensile Strength ◽  
Food Packaging ◽  
Raw Materials ◽  
Edible Films ◽  
Edible Film ◽  
Durio Zibethinus ◽  
Yield Result ◽  
Pre Treatment

Durian (Durio zibethinus) and cempedak (Artocarpus integer) peels waste are not used by the society. The research aim is to extract pectin from durian and cempedak peels and to formulate the pectin into edible films for food packaging. The research stages were first pre-treatment of durian and cempedak peels, pectin extraction, pectin drying, and  pectin application as edible films with concentration of 0%, 5%, and 15%. Based on this research it was concluded that pectin can be extracted from durian and cempedak peels with yield result of 27.97 % and 55.58 %, respectively. Edible film obtained has  similar characteristics between raw materials cempedak and durian peels. The higher concentration of cempedak peel  pectin increased the thickness, but decreased the tensile strength and elongation at a concentration of 15%. While in edible films from durian peel pectin, the higher concentration of pectin decreased the thickness of edible film on pectin concentration of 15%, lowered tensile strength and raised the edible film elongation.Keywords: waste, durian, cempedak, pectin extraction, edible film

Effect of starch type on the physico-chemical properties of edible films

2017 ◽  
Vol 98 ◽  
pp. 348-356 ◽  
Author(s):  
Ewelina Basiak ◽  
Andrzej Lenart ◽  
Frédéric Debeaufort
Keyword(s):  
Chemical Properties ◽  
Edible Films ◽  
Physico Chemical

scholarly journals Use of Lemongrass Leaf Ethanol Extract for Developing Alginate Based Antibacterial Edible Films

2020 ◽  
Vol 10 (2) ◽  
pp. 99-107
Keyword(s):  
Antibacterial Activity ◽  
Moisture Content ◽  
Food Packaging ◽  
Antimicrobial Agents ◽  
Water Solubility ◽  
Brown Seaweed ◽  
Ethanol Extract ◽  
Edible Films ◽  
Edible Film ◽  
Alcohol Extract

Alginates extracted from brown seaweed have a variety of prospective applications such as thickeners, stabilizers, or restructuring agents. Due to its properties as a natural polysaccharide, alginate is very potential to be used as edible films for food packaging purposes. Edible films are developed for food protection being excellent barriers to gases but not to moisture. Incorporation of antimicrobial agents into edible film formulation can extend product shelf life and reduce the risk of pathogenic bacterial growth on food. Therefore, this study was aimed to develop an alginate based antibacterial edible film. Antibacterial agent extracted from lemongrass leaves using ethanol was employed. The study was conducted by varying the addition levels of lemongrass ethanol extract to the alginate based edible films, i.e. 0.5%, 1.0% and 1.5%. Before being added to the alginate based edible films, the lemongrass ethanol extract was investigated for its antibacterial activity. The edible films obtained were analyzed in terms of physical, mechanical and chemical and microbiological parameters, including thickness, water vapor transmission rate (WVTR), brightness, tensile strength, elongation, moisture content, water solubility and antibacterial activity. Results showed that the higher addition levels of lemongrass ethanol extract tended to produce alginate based edible films with lower WVTR and brightness value as well as higher elongation, moisture content and water solubility. Edible film added with lemongrass ethanol extract resulted in this study demonstrated antibacterial activity against Staphylococcus aureus. The addition of lemongrass alcohol extract at 0.5% was considered as a recommended concentration level for producing alginate based antibacterial edible films.

Improvement in Food Packaging Industry with Biobased Nanocomposites

2007 ◽  
Vol 3 (4) ◽  
Author(s):  
Zahra Akbari ◽  
Talat Ghomashchi ◽  
Shahin Moghadam
Keyword(s):  
Mechanical Properties ◽  
Food Packaging ◽  
Gas Permeability ◽  
Edible Films ◽  
Edible Film ◽  
Comprehensive Review ◽  
General Review ◽  
Flexible Packaging ◽  
Packaging Industry ◽  
New Challenges

Nanotechnology will become one of the most powerful forces for innovation in the food packaging industry. One such innovation is biobased nanocomposite technology, which holds the key to future advances in flexible packaging. Biobased nanocomposites are produced from incorporation of nanoclay into biopolymers (or Edible films). Advantages of biobased nanocomposites are numerous and possibilities for application in the packaging industry are endless. A comprehensive review of biobased nanocomposite applications in food packaging industry should be necessary because nanotechnology is changing rapidly and the food packaging industry is facing new challenges. This provides a general review of previous works. Many of the works reported in the literature are focused on the production and the mechanical properties of the biobased nanocomposites. Little attention has been paid to gas permeability of biobased nanocomposites. In regard to extensive research on Edible film, this article suggests investigating the replacement of biobased nanocomposites instead of Edible films in different areas of food packaging.

scholarly journals Modification of Physico-Chemical Properties of Acryl-Coated Polypropylene Foils for Food Packaging by Reactive Particles from Oxygen Plasma

Materials ◽  
2018 ◽  
Vol 11 (3) ◽  
pp. 372 ◽  
Author(s):  
Tomislava Vukušić ◽  
Alenka Vesel ◽  
Matej Holc ◽  
Mario Ščetar ◽  
Anet Jambrak ◽  
...  
Keyword(s):  
Food Packaging ◽  
Oxygen Plasma ◽  
Chemical Properties ◽  
Physico Chemical ◽  
Reactive Particles

scholarly journals Characterization of Bee Pollen: Physico-Chemical Properties, Headspace Composition and FTIR Spectral Profiles

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2103
Author(s):  
Saša Prđun ◽  
Lidija Svečnjak ◽  
Mato Valentić ◽  
Zvonimir Marijanović ◽  
Igor Jerković
Keyword(s):  
Measurement Data ◽  
Chemical Properties ◽  
Chemical Characterization ◽  
Quality Estimation ◽  
Bee Pollen ◽  
Physico Chemical ◽  
Spectral Profiles ◽  
Almost All ◽  
Analytical Tools

Chemical characterization of bee pollen is of great importance for its quality estimation. Multifloral and unifloral bee pollen samples collected from continental, mountain and Adriatic regions of Croatia were analyzed by means of physico-chemical, chromatographic (GC-MS), and spectroscopic (FTIR-ATR) analytical tools, aiming to conduct a comprehensive characterization of bee pollen. The most distinctive unifloral bee pollen with regard to nutritional value was Aesculus hippocastanum (27.26% of proteins), Quercus spp. (52.58% of total sugars), Taraxacumofficinale (19.04% of total lipids), and Prunusavium (3.81% of ash). No statistically significant differences between multifloral and unifloral bee pollen from different regions were found for most of the physico-chemical measurement data, with an exception of melezitose (p = 0.04). Remarkable differences were found among the bee pollen HS VOCs. The major ones were lower aliphatic compounds, monoterpenes (mainly linalool derivatives, especially in Prunusmahaleb and P.avium bee pollen), and benzene derivatives (mainly benzaldehyde in T.officinale and Salix spp.). Aldehydes C9 to C17 were present in almost all samples. FTIR-ATR analysis revealed unique spectral profiles of analyzed bee pollen exhibiting its overall chemical composition arising from molecular vibrations related to major macromolecules—proteins, lipids, and carbohydrates (sugars).

scholarly journals Marine Biopolymers: Applications in Food Packaging

Processes ◽  
2021 ◽  
Vol 9 (12) ◽  
pp. 2245
Author(s):  
Niaz Mahmud ◽  
Joinul Islam ◽  
Reza Tahergorabi
Keyword(s):  
Chemical Composition ◽  
Food Packaging ◽  
Extraction Methods ◽  
Edible Films ◽  
Economic Benefits ◽  
Packaging Materials ◽  
Significant Component ◽  
Packaging System ◽  
Plastic Packaging ◽  
Packaged Foods

Marine sources are gaining popularity and attention as novel materials for manufacturing biopolymers such as proteins and polysaccharides. Due to their biocompatibility, biodegradability, and non-toxicity features, these biopolymers have been claimed to be beneficial in the development of food packaging materials. Several studies have thoroughly researched the extraction, isolation, and latent use of marine biopolymers in the fabrication of environmentally acceptable packaging. Thus, a review was designed to provide an overview of (a) the chemical composition, unique properties, and extraction methods of marine biopolymers; (b) the application of marine biopolymers in film and coating development for improved shelf-life of packaged foods; (c) production flaws and proposed solutions for better isolation of marine biopolymers; (d) methods of preparation of edible films and coatings from marine biopolymers; and (e) safety aspects. According to our review, these biopolymers would make a significant component of a biodegradable food packaging system, reducing the amount of plastic packaging used and resulting in considerable environmental and economic benefits.

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