Effect of glycerol concentration on physical and texture properties of edible films prepared from karaya gum

2020 ◽  
pp. 62-68
Author(s):  
Vi N. H. Vu
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Glycerol Concentration ◽  
Texture Properties ◽  
Best Value ◽  
Puncture Force ◽  
Karaya Gum

This study formulated edible films based on karaya gum in the presence of glycerol. Physical properties of films were investigated by various methods including texture analysis and differential scanning calorimeter (DSC). The obtained results revealed that glycerol acted as a plasticizer contributing to improve the flexibility, water vapor permeability and heat resistance of karaya films. The best value of tensile strength and puncture force for edible films could be achieved by the combination of karaya gum and glycerol at the concentrations of 4% (w/v) and 10% (w/w), respectively.

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.;

scholarly journals The effect of relative humidity on tensile strength and water vapor permeability in chitosan, fish gelatin and transglutaminase edible films

2015 ◽  
Vol 35 (4) ◽  
pp. 690-695 ◽  
Author(s):  
Sofia ALVARADO ◽  
Glória SANDOVAL ◽  
Isidro PALOS ◽  
Simón TELLEZ ◽  
Yaneli AGUIRRE-LOREDO ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Relative Humidity ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Fish Gelatin

scholarly journals Effect of cellulose nanofibers concentration on mechanical, optical, and barrier properties of gelatin-based edible films

DYNA ◽  
2015 ◽  
Vol 82 (191) ◽  
pp. 219-226 ◽  
Author(s):  
Ricardo David Andrade Pizarro ◽  
Olivier Skurtys ◽  
Fernando Osorio-Lira
Keyword(s):  
Mechanical Properties ◽  
Water Vapor ◽  
Cellulose Nanofibers ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Edible Films ◽  
Mechanical Tests ◽  
Vapor Permeability ◽  
Glycerol Concentration ◽  
Gelatin Concentration

The effect of gelatin, glycerol, and cellulose nanofiber (CNFs) concentrations on the mechanical properties, water vapor permeability, and color parameters of films was evaluated. The results indicate that the color is only affected by the gelatin concentration. Mechanical tests indicated that with increasing concentration of gelatin and CNFs, there is an increase in tensile strength, whereas an increase in glycerol concentration causes an increase in elongation, making the films more flexible. An increased concentration of gelatin and glycerol makes the film more permeable to water vapor, while an increase in the concentration of CNFs reduces this property. Finally, the addition of CNFs to gelatin-based films improves their mechanical and barrier properties (water vapor) without affecting the appearance (color) of the films.

scholarly journals Characterization of Chickpea (Cicer arietinum L.) Flour Films: Effects of pH and Plasticizer Concentration

2019 ◽  
Vol 20 (5) ◽  
pp. 1246 ◽  
Author(s):  
Olga Díaz ◽  
Tania Ferreiro ◽  
José Rodríguez-Otero ◽  
Ángel Cobos
Keyword(s):  
Water Vapor ◽  
Radical Scavenging ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Dry Matter Content ◽  
Glycerol Concentration ◽  
Chickpea Flour ◽  
Film Forming ◽  
Plasticizer Concentration

The use of flours as a material for biopolymer-based film preparation has gained interest due to the fact that they are a natural mixture of compatible macromolecules and due to their low cost. Chickpea flour shows a promising composition for the development of edible films. The aim of this study was to characterize and evaluate the properties of chickpea flour films as affected by pH (7 or 10) and plasticizer concentration (1% or 3% w/v) of film-forming solutions. Water vapor permeability, solubility, color, opacity, mechanical properties, thermal stability, structural changes by Fourier transform infrared analysis, and microstructure of the films were determined. Glycerol content and pH influenced chickpea flour film properties, microstructure and structural organization; interactions were also observed. The 1% glycerol films showed lower water vapor permeability, thickness, radical scavenging capacity, elongation at break and puncture deformation, and higher dry matter content, swelling, opacity, elastic modulus, and tensile and puncture strengths than 3% glycerol films. Film-forming solutions at pH 10 produced films with higher thickness and swelling, and were greener than those from solutions at neutral pH. The changes were more intense in 1% glycerol films. Glycerol concentration and pH could be combined in order to obtain chickpea flour films with different properties according to different food packaging requirements.

scholarly journals COMPARATIVE STUDIES OF THE EDIBLE FILM BASED ON LOW PECTIN METHOXYL WITH GLYCEROL AND SORBITOL PLASTICIZERS

2017 ◽  
Vol 6 (2) ◽  
pp. 158-167 ◽  
Author(s):  
Yuli Darni ◽  
Herti Utami ◽  
Rina Septiana ◽  
Rizka Aidila Fitriana
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Edible Film ◽  
Vapor Permeability ◽  
Percent Elongation ◽  
Weight Variation ◽  
Agitation Time ◽  
Plasticizer Concentration

This study aims to compare the characteristics of mechanical and water vapor permeability of edible film based on low pectin methoxyl from cocoa skin with glycerol and sorbitol as plasticizer. In the research also added CaCO3 filler with the weight variation of 0; 0.2; and 0.4 gr. Pectin from cocoa peel was isolated by extraction use ammonium oxalic at a temperature of 85oC, pH of 3.6 for 60 minutes. An edible film synthesized at a temperature of 85oC to the agitation time of 50 minutes. 200 mesh of pectin used with the variation of glycerol and sorbitol plasticizer concentration are 1, 2 and 3% in volume. Edible films produced were dried at a temperature of 55oC for 6 hours. The results of the study obtained in 0.2 gr CaCO3 concentration and 1% glycerol of edible films has a tensile strength of 0.3267 mpa, percent elongation of 12.84%, modulus young of 2.5441 mpa, and the water vapor permeability of 4.1676 g/m2.day. While in 0.4 gr CaCO3 concentration and 1% sorbitol of edible films has a tensile strength of 6.511 mpa, percent elongation of 2.419%, modulus young of 269.119 mpa, and the water vapor permeability of 5.583 g/m2.day. Based on percent elongation characteristics, glycerol plasticizer made higher elasticity than sorbitol plasticizer. While the addition of filler able to increase tensile strength two times larger than without filler.

scholarly journals The effects of glycerol and guar-xanthan mixture on mechanical and barrier properties of starch based edible films - chemometric analysis

2016 ◽  
Vol 70 (6) ◽  
pp. 739-744 ◽  
Author(s):  
Danijela Suput ◽  
Vera Lazic ◽  
Lato Pezo ◽  
Senka Popovic ◽  
Nevena Hromis ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Water Vapor Permeability ◽  
Principal Component ◽  
Barrier Properties ◽  
Edible Films ◽  
Second Order ◽  
Vapor Permeability ◽  
Order Polynomial ◽  
The Right

The aim of this work was to evaluate the simultaneous effect of glycerol (30%, 40%, 50%) and guar-xanthan gum addition (0.1%, 0.3%, 0.5%) effect on starch based edible film mechanical and barrier properties. According to Response Surface Methodology, the most influential parameter in the second order polynomial models calculation was the percentage of glycerol, while the linear term of guar-xanthan content was important only for second order polynomial model calculation for tensile strength and water vapor permeability. According to Principal Component Analysis, samples grouping along the first component are primarily due to the content of glycerol, which is also confirmed by ANOVA analysis. According Cluster Analysis, two separate clusters are observed on the dendrogram, which includes the right (with the increased value of tensile strength) and the left cluster (with the increased value of elongation break and water vapor permeability). The observed distance the two clusters is considerable (approx. 80).

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 Effect of Chitosan Nanoparticles Incorporated with Antioxidants from Salvia hispanica L. on the Amaranth Flour Films

2021 ◽  
Vol 60 (1) ◽  
Author(s):  
Gema Morales-Olán ◽  
María Antonieta Ríos-Corripio ◽  
Aleida Selene Hernández-Cázares ◽  
Placido Zaca-Morán ◽  
Silvia Luna-Suárez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Tensile Strength ◽  
Water Vapor ◽  
Antioxidant Properties ◽  
Chitosan Nanoparticles ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Salvia Hispanica ◽  
Amaranth Flour ◽  
Salvia Hispanica L

Research background. Amaranth flour (Amaranthus hypochondriacus) produces films with excellent barrier properties against water vapor, allowing food preservation, but the mechanical properties are poor versus to synthetic films. One strategy to improve these properties is the incorporation of nanoparticles. The particles can also serve as a vehicle for the addition of antioxidants agents into the films. The objective of this work was to optimize the formulation for preparation of amaranth flour films treated with antioxidant chia (Salvia hispanica L.) extract-loaded chitosan particles using RSM. Experimental approach. Chitosan nanoparticles with the extract were synthesized by ionic gelation, and the films were made by the casting method. Three independent variables were assigned: amaranth flour (4-6 %), glycerol (25-35 %), and chitosan nanoparticles loaded with the chia extract (0-0.75 %). We then evaluated the physical (thickness), mechanical (tensile strength, Young´s modulus, and elongation), barrier (water vapor permeability, moisture, and water solubility), and antioxidant properties of the films. The experimental results of the properties were analyzed using a Box-Behnken experimental design generating 15 runs with three replicates at the central point. Results and conclusions. Second and third order polynomial models were obtained from the ANOVA analysis of the evaluated responses, and high coefficients of determination were found (0.91-1.0). The films presented a water vapor permeability of 0.82-2.39·10-7 (g·mm)/(Pa·s·m2), a tensile strength of 0.33-1.63 MPa, and antioxidant activity of 2.24-5.65 %. The variables had different effects on the films: The glycerol negatively affected their properties, and the permeability values increased with amaranth flour concentration. The nanoparticles improved the mechanical, barrier, and antioxidant properties of the films versus films without nanosystems. The optimal formulation was 4 % amaranth flour, 25 % of glycerol, and 0.36 % of chitosan nanoparticles. The optimized films had better mechanical (1.62 MPa) properties, a low water vapor permeability value (0.91·10-7 (g·mm)/(Pa·s·m2)), and moderate antioxidant activity (6.43 %). Novelty and scientific contribution. The results show the effect of chitosan nanoparticles on the properties of amaranth flour films for the first time. The resulting equations are useful in the design of food packaging.

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