scholarly journals Effect of incorporation of blackberry particles obtained by freeze drying on physicochemical properties of edible films

2018 ◽  
Author(s):  
Rafael Augustus De Oliveira ◽  
Gislaine Ferreira Nogueira ◽  
Farayde Matta Fakhouri
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Research Work ◽  
Water Vapor Permeability ◽  
Gum Arabic ◽  
Edible Films ◽  
Vapor Permeability ◽  
Vapour Permeability ◽  
Freeze Dried ◽  
Arrowroot Starch

This research work aimed to evaluate the physicochemical properties of arrowroot starch films plasticized with glycerol and incorporated in film-forming solution directly (D) and by sprinkling (S) with 0%, 20%, 30%, 40% (mass blackberry solids / biopolymer mass) of blackberry pulp (BL) powder and freeze dried microencapsulated blackberry pulp (ML) using mixture of gum arabic and arrowroot starch (1: 1, mass / mass). Thickness, water solubility and water vapour permeability of the films significantly increased with increasing concentration of blackberry powder. Compared to arrowroot starch film (0%), the surface of films with BL and ML powder became irregular and rough. Keywords: Lyophilization; microstructure; water solubility; water vapor permeability; packing.

scholarly journals Edible Films and Coatings Formulated with Arrowroot Starch as a Non-Conventional Starch Source for Plums Packaging

2021 ◽  
Vol 2 (2) ◽  
pp. 373-386
Author(s):  
Gislaine Ferreira Nogueira ◽  
Bianca de Oliveira Leme ◽  
Gabriela Ragazzi Santana dos Santos ◽  
Juliana Viegas da Silva ◽  
Patrícia Barbosa Nascimento ◽  
...  
Keyword(s):  
Water Vapor ◽  
Storage Temperature ◽  
Research Work ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Alternative Strategies ◽  
Solubility In Water ◽  
Film Forming ◽  
Arrowroot Starch

Increasing environmental awareness has promoted an interest in alternative strategies to common plastics obtained from fossil sources, stimulating research on the use of biodegradable and edible films/coatings obtained from renewable sources such as arrowroot starch. This research work aimed to evaluate the use of arrowroot starch on the formation of edible films and coatings. Increasing the concentration of arrowroot starch (from 1% to 5%, mass/mass) in the film produced by casting resulted in increased water vapor permeability (from 2.20 to 3.68 g mm/m2 day kPa), moisture content (3.22% to 7.95%), increased thickness (from 0.029 to 0.101 mm), and decreased solubility in water (from 22.45% to 13.89%). The films were homogeneous, transparent and manageable, with the exception of the film with 1% starch. Film-forming solutions at concentrations of 0%, 2%, and 4% (mass/mass) of arrowroot starch were prepared and applied to plums to evaluate post-harvest behavior when stored at 25 and 5 °C for 35 days. The 2% coating adhered well to the plums’ surfaces, was bright and was effective in reducing mass loss and respiratory rate, associated with storage temperature of 5 °C. The 4% coating presented an opaque and flocculated appearance.

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.

scholarly journals Characterization of Barnyard Millet Starch Films Containing Borage Seed Oil

Coatings ◽  
2017 ◽  
Vol 7 (11) ◽  
pp. 183 ◽  
Author(s):  
Thi Cao ◽  
So-Young Yang ◽  
Kyung Song
Keyword(s):  
Antioxidant Activity ◽  
Seed Oil ◽  
Water Solubility ◽  
Antioxidant Activities ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
B Value ◽  
Edible Films ◽  
Vapor Permeability ◽  
Barnyard Millet

In this study, barnyard millet starch (BMS) was used to prepare edible films. Antioxidant activity was conferred to the BMS film by incorporating borage seed oil (BO). The physical, optical, and thermal properties as well as antioxidant activities of the films were evaluated. The incorporation of BO into the BMS films decreased the tensile strength from 9.46 to 4.69 MPa and increased the elongation at break of the films from 82.49% to 103.87%. Water vapor permeability, water solubility, and moisture content of the BMS films decreased with increasing BO concentration, whereas Hunter b value and opacity increased, L and a values of the films decreased. The BMS films containing BO exhibited antioxidant activity that increased proportionally with increased BO concentration. In particular, the BMS film with 1.0% BO exhibited the highest antioxidant activity and light barrier properties among the BMS films. Therefore, the BMS films with added BO can be used as an antioxidant packaging material.

Optimization and Characterization of Bioactive Biocomposite Film Based on Orange Peel Incorporated With Gum Arabic Reinforced by Cr2O3 Nanoparticles

2021 ◽  
Author(s):  
Saba Ghasemizad ◽  
Sajad Pirsa ◽  
Saber Amiri ◽  
Parisa Abdosatri
Keyword(s):  
Water Vapor ◽  
Water Solubility ◽  
Control Sample ◽  
Antimicrobial Properties ◽  
Water Vapor Permeability ◽  
Gum Arabic ◽  
Orange Peel ◽  
Vapor Permeability ◽  
Cr2o3 Nanoparticles ◽  
Biocomposite Film

Abstract In this paper, the effect of adding gum Arabic at levels of 0-5%, and chromium oxide nanoparticles (Cr2O3 NPs) at levels of 0-3%, are investigated on orange peel-based films. The obtained results reveal a significant increase (p<0.05) in water vapor permeability, weight loss, tensile strength, and Young's modulus of film samples by increasing the percentage of both gum and nanoparticles. Moreover, the addition of gum Arabic and Cr2O3 NPs decreases the thickness, water-solubility, L*, a*, b* indexes while increasing the elongation to the breaking point. Furthermore, the moisture content of the film samples was decreased by the addition of nanoparticles, however, the addition of gum Arabic increased this parameter. The obtained results from the morphology of the samples indicated an increase in both roughness and cracks by increasing the percentage of nanoparticles as well as creating a smooth surface with the addition of gum Arabic. Besides, the results of FTIR revealed no new peak in the prepared samples, as compared to the control sample. The results of XRD indicated that the addition of gum Arabic and nanoparticles simultaneously caused the formation of new crystals and increasing the crystallinity of the films. Based on TGA results, the thermal stability of films containing the nanoparticles increased, as compared to the control sample. In the meantime, the addition of gum and nanoparticles increased the antimicrobial properties of the film samples, as compared to the control. Overall, those films created by the orange peel including gum Arabic and Cr2O3 NPs could enhance the mechanical properties and water vapor permeability of the samples.

Research on Preparation and Properties of Edible Composite Protein Films

2011 ◽  
Vol 87 ◽  
pp. 213-222 ◽  
Author(s):  
Gui Yun Chen ◽  
Qiao Lei
Keyword(s):  
Mechanical Properties ◽  
Water Vapor ◽  
Water Solubility ◽  
Water Vapor Permeability ◽  
Sodium Caseinate ◽  
Barrier Properties ◽  
Edible Films ◽  
Protein Isolate ◽  
Vapor Permeability ◽  
Protein Films

Edible films based on whey protein isolate and sodium caseinate were prepared by uniform design method. Glycerol has been incorporated into the edible films as a plasticizer. For all types of films, the influences of components and forming temperature on film properties, such as mechanical properties, water solubility, optical properties, gas and water vapor permeability were investigated. The results suggested that glycerol was the most important factor influencing all the properties of edible composite protein films. However, both increases of sodium caseinate concentration and glycerol content contributed to decrease the barrier properties of gas and water vapor. Among the films studied, group D (prepared with 5% whey protein isolate, 2% sodium caseinate, 50% glycerol at the temperature of 50 °C) showed moderate mechanical properties, optical properties, water solubility and maximum barrier properties of gas and water vapor, with tensile strength=5.85MPa, elongation=101.20%, transparency=91.4%, gas permeability rate=49.92cm3m-2d-10.1MPa-1and water vapor permeability of 0.128×10-11g m-1s-1Pa-1, 0.260×10-11g m-1s-1Pa-1, 0.513×10-11g m-1s-1Pa-1, 1.252×10-11g m-1s-1Pa-1at the RH gradient of 10-40%, 10-50%, 10-60%, 10-70%, respectively.

Physical Properties of Chitosan Edible Films Incorporated with Essential Oil Monomers

2012 ◽  
Vol 550-553 ◽  
pp. 993-999 ◽  
Author(s):  
Yun Bin Zhang ◽  
Jun Peng
Keyword(s):  
Mechanical Properties ◽  
Essential Oil ◽  
Physical Properties ◽  
Water Solubility ◽  
Water Vapor Permeability ◽  
Antibacterial Activities ◽  
Edible Films ◽  
Vapor Permeability ◽  
Monomer Content ◽  
Chitosan Films

In this study, physical properties of chitosan edible films incorporated with essential oil monomers were tested. Emulsifying nature of chitosan could be combined essential oil monomer forming emulsions, hence homogeneous, thin and pale yellow membranes were achieved. With different of the essential oil monomer content, the nature of the films had undergone a drastic change. Water-solubility and water vapor permeability of chitosan edible films reduced when essential oil monomers concentration increased. All the mechanical properties(tensile strength and elongation) increased when essential oil monomers concentration gradual increased. Compared with single chitosan films, essential oil-chitosan films have been greatly enhanced their mechanical properties and antibacterial activities.

scholarly journals Chitosan/Polyvinyl Alcohol/SiO2 Nanocomposite Films: Physicochemical and Structural Characterization

2021 ◽  
Vol 12 (3) ◽  
pp. 3725-3734
Keyword(s):  
Polyvinyl Alcohol ◽  
Physicochemical Properties ◽  
Silicon Dioxide ◽  
Water Solubility ◽  
Light Transmission ◽  
Water Vapor Permeability ◽  
Nanocomposite Films ◽  
Vapor Permeability ◽  
Nano Sio2 ◽  
Nano Silicon

In the present study, the effects of the two ratios of polyvinyl alcohol /Chitosan (1:1 and 3:1) and nano-silicon dioxide (nano-SiO2) (0, 0.5, and 1%) on structural and physicochemical properties of PVA/Chitosan/ nano-SiO2 nanocomposite films were investigated. Our findings showed that the treatments' water solubility (WS) in the presence of nano-SiO2 and higher PVA content was decreased, and the lowest amount was in P3C1-1% (59%). The addition of silica nanoparticles decreased the water vapor permeability (WVP) of films, and the lowest amount of WVP was for treatment with a ratio of 1:1 of PVA/chitosan and 1% nano-SiO2 (P3C1-1%) which was 3.08× 10-10 g m s-1m-2 Pa. Tensile strength (Ts) value was achieved 35.86 MPa in higher PVA content and 1% of nano-SiO2 (P3C1-1%) which was the highest. However, the light transmission value of all treatments did not differ greatly. According to the FTIR results, the appropriate interaction between both polymers and nano-SiO2 was observed in the concentration of 1% nano-SiO2 in P1C1. Eventually, significant improvement of structural and physicochemical properties of the films could achieve in higher PVA content and concentration of 1% of nano-SiO2. Based on these results, these nanocomposite films could be considered suitable for the packaging sector and preserve food quality.

Mechanical, barrier, and color properties of banana starch edible films incorporated with nanoemulsions of lemongrass (Cymbopogon citratus) and rosemary (Rosmarinus officinalis) essential oils

2018 ◽  
Vol 24 (8) ◽  
pp. 705-712 ◽  
Author(s):  
Andrea E Restrepo ◽  
José D Rojas ◽  
Omar R García ◽  
Leidy T Sánchez ◽  
Magda I Pinzón ◽  
...  
Keyword(s):  
Essential Oils ◽  
Antimicrobial Agents ◽  
Water Solubility ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Food Science ◽  
Elongation At Break ◽  
Hydrophobic Nature ◽  
Active Substances

Edible films are among the most promising fields in food science over the last decade due to their versatility (they can be made from a wide array of materials) and because they can be used as carriers of different active substances, like antioxidants, antimicrobial agents, and essential oils from plants. In the case of the essential oils, their inclusion in edible films is limited by their low water solubility. Nanoemulsions are thermodynamically stable and transparent systems that can be used as a way of incorporating essential oils into edible film matrices. In this paper, we developed lemongrass and rosemary essential oil nanoemulsions by using a low-energy method, observing the effect of the surfactant/oil ratio in their physicochemical properties. Then we studied the effect of the nanoemulsions concentration incorporated into banana starch edible films. We observed that essential oils’ nanoemulsions have a plasticizing effect increasing the film’s water vapor permeability, transparency, and elongation at break, while the hydrophobic nature of the essential oils lead to a decrease in their water solubility.

scholarly journals Proso-Millet-Starch-Based Edible Films: An Innovative Approach for Food Industries

Coatings ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 1167
Author(s):  
Sneh Punia Bangar ◽  
Kawaljit Singh Sandhu ◽  
Alexandru Vasile Rusu ◽  
Pinderpal Kaur ◽  
Sukhvinder Singh Purewal ◽  
...  
Keyword(s):  
Water Vapor ◽  
Water Solubility ◽  
Amylose Content ◽  
Antioxidant Properties ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Food Industries ◽  
Native Starch ◽  
Proso Millet

The present investigation searches for functional and antioxidant properties in proso millet starch and films. Proso millet starch was studied for its physical, chemical, morphological, and antioxidant properties. Furthermore, films were prepared from proso millet starch (native) and a starch–ĸ-carrageenan blend. Both films were characterized for moisture content, thickness, water-solubility, opacity, water vapor permeability, and textural and antioxidant properties. The amylose content, water absorption capacity, swelling, and solubility power of the proso millet starch were 19.19%, 87.5%, 15.32%, and 19%, respectively. Compared to aqueous extracts (0.68 mg GAE/g and 0.36 mg AAE/g), the total phenolics and total antioxidant capacity were observed to be higher in methanolic starch extracts (0.75 mg GAE/g and 0.41 mg AAE/g). Methanol extracts of native starch-based films showed higher antioxidant activity than the film prepared using a ĸ-carrageenan blend. The water vapor permeability and solubility of films prepared from native starch (2.38 g/Pa·s·m2 and 28%) were lower than those prepared using the ĸ-carrageenan blend (3.19 g/Pa·s·m2 and 42.05%). The findings may be of commercial interest to pharmaceutical and food industries in producing new antioxidant-rich drugs and food products.

scholarly journals Characteristics and Antimicrobial Properties of Active Edible Films Based on Pectin and Nanochitosan

2020 ◽  
Vol 21 (6) ◽  
pp. 2224 ◽  
Author(s):  
Thi Minh Phuong Ngo ◽  
Thanh Hoi Nguyen ◽  
Thi Mong Quyen Dang ◽  
Thi Xo Tran ◽  
Pornchai Rachtanapun
Keyword(s):  
Water Vapor ◽  
Colletotrichum Gloeosporioides ◽  
Water Solubility ◽  
Oxygen Permeability ◽  
Antimicrobial Properties ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Attenuated Total Reflectance ◽  
Vapor Permeability ◽  
Microstructural Studies

This study was aimed at creating new films and determine some functional packaging properties of pectin:nanochitosan films with ratios of pectin:nanochitosan (P:NSC) of 100:0; 75:25; 50:50; 25:75 and 0:100 (%w/w). The effects of the proportions of pectin:nanochitosan incorporation on the thickness, mechanical properties, water vapor permeability, water-solubility, and oxygen permeability were investigated. The microstructural studies were done using scanning electron microscopy (SEM). The interactions between pectin and nanochitosan were elucidated by Attenuated total reflectance-Fourier transform infrared (ATR-FTIR). The results showed that the blending of pectin with nanochitosan at proportions of 50:50 increased the tensile strength to 8.96 MPa, reduced the water solubility to 37.5%, water vapor permeability to 0.2052 g·mm/m2·day·kPa, and the oxygen permeability to 47.67 cc·mm/m2·day. The results of the contact angle test indicated that P:NCS films were hydrophobic, especially, pectin:nanochitosan films inhibited the growth of Colletotrichum gloeosporioides, Saccharomyces cerevisiae, Aspergillus niger, and Escherichia coli. So, P:NCS films with a proportion of 50:50 can be used as active films to extend the shelf life of food.

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