Academic literature on the topic 'Edible film'
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Journal articles on the topic "Edible film"
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Yanti, Sahri. "ANALISIS EDIBLE FILM DARI TEPUNG JAGUNG PUTIH (Zea mays L.) TERMODIFIKASI GLISEROL DAN KARAGENEN." Jurnal TAMBORA 4, no. 1 (2020): 1–13. http://dx.doi.org/10.36761/jt.v4i1.562.
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Edible film berbahan dasar tebung jagung putih dimodifikasi dengan karagianan dan gliserol. Gel dari karagenan dapat meningkatkan kekuatan dan homogenitas suspensi edible film. Sementara gliserol dapat meningkatkan permeabilitas film, selain itu menjadikan film lebih halus dan tidak mudah retak. Tujuan penelitian antara lain mengetahui Kualitas edible film dari tepung jagung putih diketahui dengan cara: karakterisasi dan uji proksimat tepung jagung sebagai bahan baku, analisis sifat fisik dan mekanik edible film, optimasi konsentrasi optimal gliserol dan karagenan. Optimasi konsentrasi dilakukan dengan melakuakan variasi konsentrasi gliserol (5%, 10%, dan 15%) dan konsentrasi karagenan (1%, 2% dan 3%).
 Karaktistik dan kualitas tepung jagung putih dari Kabupaten Sumbawa menggunakan FTIR dan uji proksimat serta uji warna. Spektra IR menunjukkan bahwa tepung jagung Sumbawa tersusun dari gugus fungsi alkana, alkohol, keton/aldehid, hemiaketal dan hemiasetal yang merupakan gugus fungsi dari molekul karbohidrat. Sementara hasil uji proksimat menunjukkan bahwa tepung jagung Sumbawa memiliki kadar air, abu, lemak, protein, karbohidrat, amilosa, amilopektin serta pati berurut – turut: 12,61%; 0,72%; 0,08% ;0,41% ;86,17% ;55,40%; 19,84% ;77,30%. Hasil uji warna tepung jagung menunjukkan bahwa tepung jagung tanpa perlakukan memiliki warna putih tulang dan gelap, sehingga dalam penggunaanya sebagai bahan edile film perlu dimodifikasi dengan cara perendaman dalam natrium metabisulfit kemudian difermentasi untuk mengurangi kadar asam fitat yang bersifat antinutrisi dalam tepung jagung. Sifat fisik dan mekanik dari edible film berbahan dasar tepung jagung putih diketahui menggunakan uji warna, kuat tarik dan persen pemanjangan film didukung oleh FTIR. Hasil FTIR menunjukkan pengaruh gliserol dan karagenan terlihat dari vibrasi ikatan O–H (3400-3300 cm-1), vibrasi ikatan CH2 (1465 ) overlap dengan vibrasi ikatan S–O, S═O pada karagenan, vibrasi ikatan C–O, C═O (1600 cm-1, 1200-1020 cm-1) yang terlihat pada spektra IR edibe film G5%K2%. Konsentrasi optimal gliserol dan karagenan dalam pembuatan edible film tepung jagung putih yakni: gliserol 5-10% dan karagenan 3% sebab memiliki elongasi dan kuat tarik optimum serta warna edible film yang cerah. Elongasi dan kuat tarik optimum berturut - turut : 40 – 43.33%; 2,4 – 3,6 N. Hasil uji warna sampel edible film dengan kandungan gliserol 5-10% dan karagenan 3% menunjukkan index keputihan 54-58.
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Sutrisno, E., A. Ningrum, Supriyadi, H. S. H. Munawaroh, Siti Aisyah, and E. Susanto. "Characterization of tuna (Thunnus albacares) skin gelatin edible film incorporated with clove and ginger essential oils and different surfactants." Food Research 5, no. 2 (2020): 440–50. http://dx.doi.org/10.26656/fr.2017.5(2).285.
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Tuna skin gelatin has the ability to form a good film, transparent color, and a good barrier against oxygen, CO2, and lipids. But the tuna skin gelatin edible film needs to be modified by adding hydrophobic materials and surfactants, to improve their physical and functional properties. The objectives were to determine the physical properties, antioxidant activity, and antimicrobial of tuna skin gelatin edible film were incorporated with ginger, clove essential oils, and surfactants. The stage 1) the extraction of gelatin from the tuna fish skin, 2) making edible films: ginger-tween edible film (GTF), ginger-soy lecithin edible film(GSF), clove-Tween® 20 edible films (CTF), and clove-soy lecithin edible film (CSF). The results showed an increase of thickness, *b values, and the highest value (*b) on GTF, but did not significantly affect *L and *a value. CTF and CSF have higher tensile strength compared to GTF, GSF, and control but not significantly different for elongation at break for all samples. Water vapor permeability was not significantly different amongst all edible films. Solubility decrease when clove essential oil was incorporated, in comparison with GTF, GSF, and control. Fourier transform infrared spectroscopy analyses spectra indicated that edible film added with clove essential oil and soy lecithin exhibited higher hydrophobicity than the control edible film. CTF showed the highest DPPH radical scavenging activities and the highest antimicrobial inhibitory activity. Therefore, clove essential oil and both surfactants could affect the physical and functional properties of resulting edible films.
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Kanani, Nufus, Wardalia Wardalia, Endarto Wardhono, and Rusdi Rusdi. "PENGARUH TEMPERATUR PENGERINGAN TERHADAP SWELLING DAN TENSILE STRENGTH EDIBLE FILM HASIL PEMANFAATAN PATI LIMBAH KULIT SINGKONG." JURNAL KONVERSI 6, no. 2 (2017): 75. http://dx.doi.org/10.24853/konversi.6.2.75-82.
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ABSTRAKPengemasan merupakan proses perlindungan suatu produk pangan yang bertujuan menjaga keawetan dan konsistensi mutu. Bahan pengemas dari plastik banyak digunakan dengan pertimbangan ekonomis, namun penggunaan material sintesis tersebut berdampak pada pencemaran lingkungan. Salah satu alternatif untuk menangani permasalahan tersebut dengan menggunakan material ramah lingkungan (biodegradable) seperti edible film. Penelitian ini bertujuan untuk mengkaji pengaruh temperatur pengeringan terhadap swelling dan tensile strength edible film hasil pemanfaatan pati limbah kulit singkong dengan penambahan ekstrak jahe merah. Penelitian ini diawali dengan tahap pembuatan ekstrak jahe merah dan pati dari limbah kulit singkong, setelah itu dilanjutkan dengan pembuatan edible film dengan variasi penambahan ekstrak jahe merah (0.5-1.1% w/v) dan diberi plasticizer berupa gliserol (1% v/v). Selanjutnya dilakukan tahapan pembuatan dan pencetakkan edible film dan pengeringan pada temperatur ( 50;60;700C). Hasil yang diperoleh selanjutnya dilakukan analisa swelling dan tensile strength. Hasil menunjukkan nilai swelling dan tensile strength tertinggi diperoleh pada pada penambahan ekstrak jahe merah 1.1% dan temperatur pengeringan 700C yaitu masing-masing 88.89 % dan 50,66 kg/cm2.Kata Kunci : Kemuluran, Kuat tarik, Lapisan edibel ABSTRACTPackaging is a protection food product to maintain the quality and durability of food. Plastic packaging is widely used for economic consideration, but it leads to environmental pollution. The alternative way to handle this problem is by using biodegradable material such as edible film. This study aims to examine the effect of dying temperature on the swelling and tensile strength of edible cassava peel starch film with the addition of red ginger extract. This research was started with the extraction of red ginger and cassava peel starch, followed by edible film making with variation of red ginger extract addition (0.5-1.1% w/v) and glycerol (1% v/v) as plasticizer. The next stages were production and molding of the edible film. The edible films were then dried at the temperature of (50;60;700C). Furthermore swelling and tensile strength analysis was conducted to the product of edible film. The results showed that the highest swelling and tensile strength values were obtained on the addition of red ginger extract of 1.1% and the drying temperature of 700C which were 88.89% and 50,664 kg / cm2 respectively.Keywords : Edible film, Swelling, Tensile strength
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Racmayani, Novia, and Amir Husni. "Effect of Different Formulations on Characteristic of Biobased Alginate Edible Films as Biodegradable Packaging." E3S Web of Conferences 147 (2020): 03003. http://dx.doi.org/10.1051/e3sconf/202014703003.
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Edible film can be used for food packaging. The main raw materials for edible film were alginates and plasticizers including glycerol and olive oil. This study aims to determine the characteristics of edible film composed of alginate, glycerol and olive oil. The study was carried out through the manufacture of edible films composed of alginates with various concentrations (2, 3, 4, 5 and 6%, w / v), 10% glycerol and 0.01% olive oil. Characteristics of edible film was observed including thickness, tensile strength, water vapor transmission rate, solubility and elongation. The results showed that the products met the edible film standard of the Japanese Industrial Standard. Concentration of alginate used had significant effect on thickness, tensile strength, solubility and elongation of the edible film. The films with 6% concentration of alginate showed optimum results with thickness 0,227 ± 0,008 mm, tensile strength 3,097 ± 0,384 MPa, elongation 86,682 ± 5,090 %, solubility 8,690 ± 2,892 % and water vapor transmission rate 45,477 ± 6,262 g/m2/24 h.
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Caroline, Clementia, and Alberta Rika Pratiwi. "BIOPRESERVATIF ALAMI DALAM PEMBUATAN EDIBLE FILM KARAGENAN Eucheuma cottonii DENGAN POLIETILEN GLIKOL SEBAGAI PLASTICIZER." JURNAL AGROTEKNOLOGI 11, no. 02 (2018): 148. http://dx.doi.org/10.19184/j-agt.v11i02.6523.
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Flavored edible film can be made from carrageenan with addition of spices such as sugar, salt, garlic, pepper, and nutmeg. Flavored edible film is an instant spice product innovation to reduce plastic packaging waste. This study aims to determine the effect of adding spices to flavor, solubility, shelf life, antibacterial activity, and fungus growth on edible film. Sensory analysis was to determine the most preferred formulation. Solubility analysis used solution at 75°C and 100°C with oil and without oil. Shelf life analysis used the Accelerared Shelf-Life Testing method at 25°C, 35°C, and 40°C at 75% RH. Antibacterial activity used paper disc diffusion method with Bacillus cereus and Salmonella. Analysis of fungus growth was done with incubation for 24 hours. Flavored edible film consisting of 4 grams of sugar, 4 grams of salt, 1 grams of garlic, 0.2 grams of pepper and 0.2 grams of nutmeg has the highest score of taste and aroma attribute score of 2.20 ± 0.45. Flavored edible film had a significant difference solubility in oil treatment and no significant difference in temperature treatment. Flavored edible film had a shelf life 17 days. Flavored edible film could not inhibit bacterial activity. There was no fungal growth on flavored edible film.
 Keywords: flavored edile film, carrageenan, sensory, solubility, shelf life, antimicrobial activity, fungus growth
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Susanto, Reno, W. Revika, and Irdoni Irdoni. "ANTI-MICROBIC FOOD PACKAGING INNOVATION FROM WASTE BANANA SKIN AND DURIAN SEEDS." Journal of halal product and research 4, no. 1 (2021): 43. http://dx.doi.org/10.20473/jhpr.vol.4-issue.1.43-49.
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Edible film is a packaging that has the advantage of being easily degraded so that it does not cause environmental problems such as plastic waste which can pollute the environment. Edible film is considered to have good prospects for application in food ingredients, one of which is meat, because meat has a limited shelf life. The addition of antimicrobial ingredients to the edible film in the form of essential oil of basil leaves is useful for reducing microbial growth. The purpose of this study was to make edible films to extend the shelf life of frozen meat, utilize banana peels and durian seeds as the main ingredients for making edible films and use basil essential oil as an antimicrobial agent. The stages of activities carried out in this study included the preparation of raw materials for waste banana peels, durian seeds, and basil leaves. This stage includes the extraction process of each ingredient that produces pectin from banana peels, starch from durian seeds, and essential oil from basil leaves. Furthermore, the making of edible films from these raw materials varied the ratio between the mass of pectin and starch. The formed edible films were analyzed using FTIR, attractiveness test, and microbial growth testing by comparing meat coated with edible film and meat not coated with edible film. The characteristics of the edible film produced are 0.1 mm thick with a tensile strength value of 64.65 MPa - 75.34 MPa and a percent elongation value of 0.318% - 0.36%. The best edible film was produced at a ratio of 4: 1 (pectin: starch) with the addition of antimicrobials which had a film thickness of 0.1 mm with a tensile strength value of 75.34 MPa and 0.35% elongation percent.
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Rahmawati, Sitti, Alfiana Aulia, Nur Hasfah, Siti Nuryanti, Paulus Hengky Abram, and Purnama Ningsih. "The Utilization of Durian Seeds (Durio Zibethinus Murr) as a Base for Making Edible Film." International Journal of Design & Nature and Ecodynamics 16, no. 1 (2021): 77–84. http://dx.doi.org/10.18280/ijdne.160110.
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Starch is one of the basic ingredients for making edible films (edible coatings), but it tears easily, so it needs the addition of plasticizers. This study aims to make edible film from durian seed starch (Durio zibethinus Murr) with the addition of plasticizers, glycerol and sorbitol and determine its characterization. The results showed that the best edible film was produced by adding 2.5% (w / v) of glycerol and 2% (w / v) of sorbitol. The physical characteristics of the edible film are respectively: thickness 0.1700 mm and 0.1633 mm, tensile strength 0.008 Kgf / mm2 and 0.010 Kgf / mm2, percent elongation 42.76% and 37.13%, elasticity 0.0202 and 0.0272. The chemical characteristics of edible film include: water absorption test of 58.22% and 60.43%, solubility of 40.89% and 26.42%, water vapor transmission rates of 0.2275 g / jamm2 and 0.3127 g / jamm2, and pH 6.90 and 7.85. The results of functional group analysis (FTIR) show that the process of making edible films in this study is a physical mixing process. The shelf life of edible films at room temperature is 5 days and at cold temperature for 7 days. The biodegradability test showed that the edible film in this study could be completely degraded within 7 days. This shows that the durian seed starch edible film is an environmentally friendly packaging.
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Sartika, M., F. R. Rambe, S. Z. D. M. Parinduri, et al. "Tensile properties of edible films from various types of starch with the addition of glycerol as plasticizer: a review." IOP Conference Series: Earth and Environmental Science 1115, no. 1 (2022): 012075. http://dx.doi.org/10.1088/1755-1315/1115/1/012075.
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Abstract The tensile properties of edible films are very important from their application as packaging for food products. Edible films are made from natural materials so that they are safe for the environment and can be consumed directly with packaged products. Starch used in the preparation of edible films can come from different sources to produce films with different characteristics. It is known that starch-based edible films have several weaknesses, such as being brittle, which causes the film to easily crack. Efforts should be made to improve the mechanical properties, elasticity, and hydrophobicity of edible films by mixing them with other additives such as glycerol as a plasticizer. The use of different starch sources and glycerol concentrations will affect the properties and characteristics of the edible film formed. Different starch sources significantly affect the properties of the thickness and strength of the film. Meanwhile, the addition of glycerol affects the tensile strength and flexibility of the film. Therefore, this review aims to examine the effect of different types of starch with the addition of glycerol on the tensile properties of the resulting film. Studies from various literature were carried out and several research results were compared and analysed regarding the tensile properties of edible films.
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Amaliyah, Desi Mustika. "PEMANFAATAN LIMBAH KULIT DURIAN (Durio zibethinus) DAN KULIT CEMPEDAK (Artocarpus integer) SEBAGAI EDIBLE FILM." Jurnal Riset Industri Hasil Hutan 6, no. 1 (2014): 27. http://dx.doi.org/10.24111/jrihh.v6i1.1222.
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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
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Sondari, Dewi, Evi Triwulandari, Muhammad Ghozali, Yulianti Sampora, Imad Iltizam, and Nanang Masruchin. "THE EFFECT OF OXIDATION ON SAGO STARCH AND ITS APPLICATION AS EDIBLE FILM." Jurnal Sains Materi Indonesia 20, no. 1 (2018): 1. http://dx.doi.org/10.17146/jsmi.2018.20.1.5388.
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THE EFFECT OF OXIDATION ON SAGO STARCH AND ITS APPLICATION AS EDIBLE FILM. The oxidation reaction with hydrogen peroxide in sago starch can influence the proximate test value, physicochemical properties and edible film properties. The hydrogen peroxide formula for starch modifica- tion is 1, 2, 3 and 4%. The presence of hydrogen peroxide increases the physicochemical properties of sago starch so that the quality of modified sago starch is better than pure sago starch. Glycerol is used to improve film flexibility in the manufacture of edible coatings. The characterization of edible film includes water content, contact angle and elongation. Edible film from modified sago starch shows lower water content compared to pure sago starch films. The oxidation effect of H2O2 on edible film results in changes in the hydrophilic properties including the contact angle. Edible film of pure sago starch shows a lower contact angle value. The hydrophilic nature of edible film decreases in the presence of hydrogen peroxide. The high hydrophobicity of the modified sago starch film is caused by the role of carboxyl groups in the starch molecule chain.
Dissertations / Theses on the topic "Edible film"
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Lin, Shin-Jie. "Development of Edible Packaging for Selected Food Processing Applications." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1349125959.
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Amankwaah, Collins. "Incorporation of selected plant extracts into edible chitosan films and the effect on the antiviral, antibacterial and mechanical properties of the material." The Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1366220367.
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Nunes, Juliana Carla. "Preparação e caracterização de filmes comestíveis baseados em gelatina, chá-verde e nanoemulsão de óleo essencial de limão /." Ilha Solteira, 2018. http://hdl.handle.net/11449/156001.
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Orientador: Marcia Regina de Moura Aouada<br>Resumo: Diante da crescente preocupação com os impactos ambientais relacionados ao uso de polímeros sintéticos, estudos visando à obtenção e aplicação de materiais poliméricos de fontes renováveis vêm aumentando, como por exemplo, o desenvolvimento de filmes comestíveis à base de polímeros naturais. Para a obtenção de filmes comestíveis necessita-se de um material polimérico que forme uma matriz homogênea e contínua. A gelatina é um polímero natural, de fonte abundante, biodegradável e biocompatível e tais características motivam sua utilização como matriz em filmes comestíveis. O uso de extrato de chá-verde e óleo essencial de limão em filmes de gelatina é uma alternativa para melhoria de suas características físicas e organolépticas para uma aplicação inovadora do produto como sachê de chá. Neste contexto, o objetivo do presente estudo foi preparar, caracterizar e avaliar a influência do extrato de chá-verde e da nanoemulsão de limão nas propriedades de solubilidade, mecânicas, térmicas e de permeabilidade ao vapor de água da matriz de gelatina. A nanoemulsão apresentou tamanho médio de 171 ± 3 nm e potencial zeta de -10,9 ± 0,1 mV. Os filmes foram obtidos por casting a partir de soluções filmogênica de gelatina com extrato de chá verde e nanoemulsão de limão. A adição de chá verde ocasionou um aumento da tensão máxima de ruptura do filme de gelatina de 86 ± 7 MPa para 101 ± 5 MPa e quando a nanoemulsão foi adicionada o valor diminuiu para 78 ± 8 MPa. A incorporação de chá-verde e ... (Resumo completo, clicar acesso eletrônico abaixo)<br>Abstract: In view of the growing concern about the environmental impacts related to the use of synthetic polymers, studies aimed to obtain and apply polymeric materials from renewable sources have been increased, as the development of edible films based on natural polymers. To obtain edible films, a polymeric material is needed to form a homogeneous and continuous matrix. Gelatin is a natural polymer, from an abundant source, biodegradable and biocompatible and such characteristics motivate its use as a matrix in edible films. The use of green tea extract and lemon essential oil in gelatin films is an alternative to improve its physical and organoleptic characteristics for an innovative application of the product as a tea bag. In this context, the objective of the present study was to prepare, characterize and evaluate the influence of the green tea extract and the lemon nanoemulsion on the solubility, mechanical, thermal and water vapor permeability properties of the gelatin matrix. The nanoemulsion had an average size of 170.6 ± 3 nm and a zeta potential of -10.9 ± 0.1 mV. The films were obtained by casting from filmogenic solutions of gelatin with green tea extract and lemon nanoemulsion. The addition of green tea caused an increase in the maximum tensile stress of the gelatin film from 86 ± 7 MPa to 101 ± 5 MPa and when the nanoemulsion was added the value decreased to 78 ± 8 MPa. The incorporation of green tea and nanoemulsion increased the permeability of water vapor and the solu... (Complete abstract click electronic access below)<br>Mestre
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COFELICE, Martina. "Alginate-based nanodispersion to assemble edible coatings and films for food applications." Doctoral thesis, Università degli studi del Molise, 2020. http://hdl.handle.net/11695/98444.
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L’impatto ambientale dei materiali da imballaggio non biodegradabili ha indirizzato l’interesse dei ricercatori verso la progettazione di imballaggi più ecologici. Questo aspetto, insieme al cambiamento dello stile di vita dei consumatori, rende promettente e accattivante l’applicazione di imballaggi innovativi per la conservazione di prodotti altamente deperibili, come la frutta fresca in pezzi. Sistemi che soddisfino queste esigenze possono essere individuati nei packaging edibili, imballaggi alternativi aventi come requisito principale quello di essere costituiti da ingredienti commestibili.
In questa tesi, sfruttando le proprietà dei sistemi colloidali, sono state messe a punto strategie per sviluppare rivestimenti e pellicole commestibili a base di nanodispersioni, ossia formulazioni che consentono di combinare una componente lipofila con una fase idrofilica. Nel caso specifico, un polimero anionico biodegradabile, non tossico (alginato), è stato scelto come componente strutturale, mentre olio essenziale (OE) è stato utilizzato come composto lipofilo, il tutto stabilizzato da un tensioattivo di grado alimentare (Tween 80). Ai fini di garantire l’ottimizzazione della produzione degli imballaggi è stata condotta un’indagine approfondita sul comportamento reologico delle nanodispersioni formulate, variando le quantità di polimero e OE. Tutte le nanodispersioni hanno mostrato un comportamento liquid-like evidenziando che la struttura data dalla componente polimerica non è influenzata dalla presenza di OE. L’aggiunta di quest’ultimo però ha mostrato risultati interessanti in termini di attività antifungina, inibendo la crescita di Penicillium, Aspergillus e Rhizopus per campioni a contenuto di OE di almeno l’1%. La gelificazione del polimero con agenti crosslinkanti, processo utilizzato ai fini di garantire una buona adesione del film protettivo sulla superficie dei frutti, è stato studiato in due differenti modi, uno basato sul metodo della gelificazione in situ e l’altro sulla gelificazione superficiale. Nel primo caso, attraverso la gelificazione interna sono stati ottenuti hydrogels omogenei a differente contenuto di polimero, EO e agente crosslinkante (cloruro di calcio). Il loro comportamento pseudoplastico è risultato leggermente influenzato dalla presenza di olio solo nei campioni a basso contenuto di alginato. Gli hydrogels si presentavano più “forti” (elevato modulo elastico), all’aumentare della quantità di CaCl2 aggiunto, come riscontrato con i test oscillatori. Tutti i campioni hanno mostrato un comportamento tissotropico, con un recupero della struttura molto lento, confermato anche dalle curve del creep-recovery test, nelle quali è possibile osservare che dopo essere stati deformati i campioni non recuperano completamente le condizioni iniziali a causa della loro natura viscoelastica. Inoltre, la gelificazione è stata studiata nebulizzando una soluzione di CaCl2 sulla superficie di film commestibili, ottenuti con il metodo del casting. I film a base di solo alginato o nanodispersioni alginato/OE, trattati o non con ioni Ca2+, sono stati caratterizzati. I campioni ottenuti da nanodispersioni hanno mostrato una differente microstruttura, più spessa, così come i film trattati con calcio. Il processo di crosslinking ha reso i film meno solubili in acqua, con valori più elevati di forza tensile a discapito dell’estensibilità; tuttavia la permeabilità al vapore acqueo non è stata influenzata significativamente. Infine, dato lo scopo principale dei packaging commestibili, cioè migliorare la qualità dei frutti ed estenderne la shelf-life, le nanodispersioni di alginato e OE sono state applicate su pezzi di mela per creare un micro-ambiente in grado di regolare lo scambio dei gas. L’utilizzo di questi sistemi, ha comportato una riduzione della perdita di peso e il mantenimento dei parametri di qualità fino a 14 giorni. Inoltre, grazie all’incorporazione di composti naturali (OE) è stato ridotto l’imbrunimento enzimatico, in particolare per le nanodispersioni a basso contenuto di olio.<br>The environmental concerns relative to the non-biodegradable nature of packaging materials, has moved the interest of researchers toward the development of more sustainable packaging systems. This aspect, together with the changing lifestyle of consumers, makes the application of innovative packaging for the conservation of highly perishable products, such as fresh-cut fruit, promising and appealing. Systems that meet these needs can be identified in edible packaging, coatings with the main requirement of being made of edible ingredients. In this doctoral thesis, exploiting the properties of colloidal systems, strategies were set up to develop edible coatings and films based on nanodispersions, formulations that allow to combine a hydrophobic component with a hydrophilic phase. In the specific case, a biodegradable, non-toxic anionic polymer (sodium alginate) was chosen as the structural component, while essential oil (EO) was used as a lipophilic compound, all stabilized by a food-grade surfactant (Tween 80). In order to ensure the optimization of edible packaging production, an in-depth investigation of the rheological behavior of the formulated nanodispersions was carried out, varying the quantities of polymer and EO. All nanodispersions shared a liquid-like behavior, showing that the structure given by the polymeric component is not influenced by the presence of EO. The addition of the latter, however, has shown interesting results in terms of antifungal activity, inhibiting the growth of Penicillium, Aspergillus and Rhizopus for samples with an EO content of at least 1%. The gelation of the polymer with crosslinking agents is a process used to ensure good adhesion of the protective film on the fruit surface. For this reason, the phenomenon has been studied in two different ways, one based on the in situ gelation method; the other on the surface gelation. In the first case, homogeneous hydrogels with different polymer content, EO and crosslinking agent (calcium chloride) have been obtained through the in situ gelation method. Their pseudoplastic behavior was only slightly influenced by the presence of oil for low alginate samples. The hydrogels were stronger (high elastic modulus), when the amount of CaCl2 added increase, as found with the oscillation tests. All the samples showed a thixotropic behavior, with a very slow recovery of the structure, also confirmed by the creep-recovery curves, in which it was possible to observe the deformation was not recovered because of the viscoelastic character of the hydrogels. In the second case, the gelation was studied by spraying CaCl2 solution on the surface of the edible films, obtained by the casting method. Films based only on alginate or alginate/EO nanodispersions, treated and not with Ca2+, were characterized. The samples obtained from the nanodispersions showed a thicker and different microstructure, as well as the films treated with Ca2+. The crosslinking process made the films less soluble in water, with higher value of tensile strength and lower extensibility; however, the permeability to water vapor was not significantly affected. Considering the main purpose of edible packaging, which through the creation of a micro-environment regulates the exchange of gases improving the quality of the fruits and extending their shelf-life, the last phase concerned the application alginate/EO nanodispersions on fresh-cut apples. The use of these systems resulted in a weight loss reduction and maintenance of quality parameters up to 14 days, thanks to the incorporation of natural compounds that allowed the reduction of enzymatic browning, in particular for low oil content nanodispersions.
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Pinem, Mekro Permana. "Nanofluid engineering of chitosan-based edible packaging." Thesis, Compiègne, 2021. http://www.theses.fr/2021COMP2585.
Full textAbstract:
Les exigences en termes de qualité et de sécurité lors de la transformation et de la distribution des produits alimentaires nécessitent l'utilisation d'emballages adaptés pour éviter leur dégradation et prolonger leur durée de conservation ainsi que pour préserver leurs qualités organoleptiques dans le respect des contraintes de sécurité et écologiques. Cependant, actuellement, la plupart de ces emballages plastiques sont fabriqués à partir de dérivés pétrosourcés ce qui a des conséquences délétères sur l‘environnement augmentant la production de déchets et la pollution des écosystèmes. Une approche pour surmonter ce problème consiste à remplacer les plastiques conventionnels par des matériaux biosourcés qui peuvent être produits à partir de substances naturelles qui seront dégradées dans la nature. Parmi les divers biopolymères existants, le chitosan apparaît comme un bon candidat en raison de ses propriétés antimicrobiennes et filmogènes connues qui sont favorables à des fins d'emballage. Cependant, les propriétés mécaniques des films plastiques à base de chitosan ne sont pas suffisantes et il est souvent nécessaire d'y ajouter d'autres composants tels que la cellulose pour les améliorer. De plus, récemment, il a également été décrit que l'utilisation de ces biopolymères dans leurs nanoformes pourrait grandement améliorer leurs propriétés. Cependant, l'extraction de ces biopolymères et leur transformation en nanomatériaux impliquent des procédures qui ne respectent pas toujours les principes de la chimie et des procédés verts. Dans ce travail, nous proposons le développement de protocoles plus écoresponsables basés sur les micro-ondes et les ultrasons pour produire de la nanocellulose à partir de cellulose bactérienne ainsi que du chitosan à partir de la chitine. De plus des films bioplastiques à partir de chitosane et de cellulose sont préparés et l‘impact de l'utilisation de nanoformes de ces polymères sur les propriétés du film est évalués. Pour améliorer la résistance à l'eau du film, des émulsions à la cire d'abeille ont été aussi préparées et l'impact de leurs formulations sur les propriétés du film a été étudiée. Enfin, la dynamique d'impact des gouttelettes de cette dernière formulation a été évaluée pour étudier la potentialité de son utilisation pour une application par pulvérisation<br>The requirements in terms of quality and safety during the processing and distribution of food products require the use of suitable packaging to prevent their degradation and extend their shelf life as well as to preserve their organoleptic qualities while respecting safety and ecological constraints. However, currently, most of these packagings are made from oil-based plastic which has defective consequences on waste generation and ecosystem pollution. One approach to overcome this issue is to replace conventional plastics with bio-based materials which can be produced from natural substances and degraded in nature. Among the various existing biopolymers, chitosan appears to be a good candidate due to its known antimicrobial and filmforming properties which are favorable for packaging purposes. However, the mechanical properties of chitosan-based plastic films are not sufficient and it is often necessary to add other components such as cellulose to them to improve their mechanical properties. Moreover, recently it has also been described that the utilization of these biopolymers in their nanoforms could greatly enhance their properties. However, the extraction of these biopolymers and their transformation into nanomaterials involve procedures that do not always comply with the principles of green chemistry and processes. In this work, we propose the development of ecological protocols based on microwaves and ultrasound to produce nanocellulose from bacterial cellulose as well as chitosan from chitin. Furthermore, we prepared bioplastic films from chitosan and cellulose and evaluated the properties of the film when using nanoforms of these polymers. To improve the water resistanceof the film, emulsions with beeswax were prepared and the impact of their formulations on the properties of the film was studied. Finally, the impact dynamics of the droplets of the latter formulation was evaluated to study the potentiality of its use for application by spraying
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Tapia, Blácido Delia Rita. "Filmes a base de derivados do amaranto para uso em alimentos." [s.n.], 2006. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256478.
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Orientadores: Florencia Cecilia Menegalli, Paulo Jose do Amaral Sobral<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-07T15:07:29Z (GMT). No. of bitstreams: 1
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Previous issue date: 2006<br>Resumo: O amaranto apresenta-se como uma matéria prima interessante para a elaboração de filmes biodegradáveis por seu conteúdo em amido, proteína e lipídios. O amaranto é uma cultura própria de países andinos, mas nas últimas décadas seu cultivo está sendo desenvolvido por países como Estados Unidos e Japão. Nesse contexto, o Brasil, também começou a desenvolver experimentalmente essa cultura nos solos dos cerrados brasileiros com bons resultados. Diante da necessidade de apresentar alternativas de uso comercial do amaranto, este estudo tem como objetivo estudar a capacidade da farinha de amaranto na formação de filmes biodegradáveis, atendendo também a outra necessidade atual, qual seja, a diminuição do uso de plásticos sintéticos. Para cumprir esse objetivo, em uma primeira etapa realizou-se a caracterização física-química e microestrutural da farinha como um material integral composto de amido, proteína e lipídios. Através de reologia e calorimetria de suspensões de amido e de farinha de amaranto foi estudado o processo de gelatinização, por ser um processo importante na obtenção da solução formadora do filme. Também foi avaliado o efeito do ajuste de pH e da adição de plastificante (glicerol ou sorbitol) na gelatinização da solução filmogênica de amido e de farinha, e nas propriedades reológicas dessas soluções. Foi desenvolvido um planejamento experimental 22 com quatro pontos axiais e três pontos centrais para estudar o efeito da temperatura de processo (Tp) e concentração de plastificante (Cg glicerol, Cs sorbitol) nas propriedades reológicas da solução filmogênica de farinha. Paralelamente, essas soluções filmogênicas foram secas e os filmes foram caracterizados quanto às suas propriedades mecânicas e de solubilidade. Os resultados foram analisados estatisticamente segundo a metodologia de superfície de resposta (RSM) para avaliar os efeitos das variáveis de processo (Tp, Cg ou Cs) sobre as propriedades mecânicas e a solubilidade dos filmes. Utilizando a análise de multi-resposta foram obtidas as condições ótimas para a elaboração de filmes de farinha de amaranto. Estas condições foram: temperatura de processo de 75ºC para os filmes com glicerol e sorbitol e concentração de plastificante de 20 g de glicerol/100 m.s e 29,6 g de sorbitol/100 g de m.s. Os filmes de glicerol elaborados segundo as condições otimizadas foram menos resistentes, menos solúveis, mais higroscópicos e mais permeáveis ao vapor de água e ao oxigênio do que os filmes com sorbitol. Ambos os filmes apresentaram coloração amarelada e relativa opacidade. O efeito o da temperatura e umidade relativa de secagem as propriedades mecânicas, solubilidade, permeabilidade ao vapor de água (PVA) e tempo de secagem dos filmes de glicerol e sorbitol elaborados com as condições otimizados foi estudado através de um planejamento experimental completo 22. A análise estatística dos resultados confirmou que a temperatura e umidade relativa de secagem apresentaram efeito significativo sobre as variáveis de resposta estudadas. Também foram determinadas as cinéticas de secagem e as isotermas de sorção. As cinéticas de secagem mostraram um comportamento típico de materiais poliméricos e as isotermas de sorção evidenciaram uma inversão no comportamento da umidade de equilíbrio em altas temperaturas e altas umidades relativas. Na última etapa deste trabalho foi estudada a contribuição do amido, proteína e lipídios, e suas interações nas propriedades dos filmes de farinha de amaranto das espécies Amaranthus cruentus e Amaranthus caudatus. Assim, foram elaborados filmes de amido, farinha desengordurada (amido-proteína), proteína-lipídio e proteína de amaranto. Os filmes foram caracterizados quanto às suas propriedades mecânicas, de barreira, solubilidade, umidade, ópticas, propriedades térmicas por calorimetria diferencial de Varredura (DSC) e a microestrutura por Microscopia eletrônica de varredura (MEV) e de transmissão (TEM). Também foram estudadas as interações intermoleculares presentes nos filmes por espectroscopia de absorção na região do infravermelho (FTIR)<br>Abstract: Amaranth can be considered as an interesting raw material for the elaboration of biodegradable films due to its starch, protein and lipid contents. Amaranth is a natural culture of the Andean countries, but in the last few decades has been cultivated in countries like the USA and Japan. Brazil also started experimenting with this culture in scrubland soil, with good results. Faced with the need to present alternatives for the commercial use of amaranth, the objective of the present study was to investigate the capacity of amaranth flour to form biodegradable films, attending another current need, that of reducing the use of synthetic plastics. With this objective in mind, the first stage was a physical-chemical and micro-structural characterisation of the whole flour, composed of starch, protein and lipid. The gelatinisation process was also studied by way of the rheology and calorimetry of amaranth starch and flour suspensions, since this is an important process in obtaining a film-forming solution. The effects of pH adjustment and the addition of a plastifying agent (glycerol or sorbitol) on the gelatinisation of filmogenic starch and flour solutions was also evaluated, as also on the rheological properties of these solutions. A complete 22 experimental design was developed to study the effect of process temperature (Tp) and plastifier concentration (Cg glycerol, Cs sorbitol) on the properties of the flour filmogenic solution. In parallel, these filmogenic solutions were dried and the films characterised for their mechanical and solubility properties. The results were statistically analysed using response surface methodology (RSM) to evaluate the effects of the variables (Tp, Cg and Cs) on the mechanical and solubility properties of the films. Using a multi-response analysis, the optimal conditions for the elaboration of amaranth flour films were determined. These conditions were: a process temperature of 75°C and plastifier concentrations of 20.0g glycerol /100g dm or 29.6g sorbitol/100g dm (dm=dry mass). The films made with glycerol under the optimised conditions were less resistant, less soluble, more hygroscopic and more permeable to water vapour than those made with sorbitol under the optimised conditions. Both films presented a yellowish colour and relative opacity. The effect of drying temperature and relative humidity on the mechanical and solubility properties and on the water vapour permeability and drying time of the films made with glycerol and sorbitol elaborated under the optimised conditions, was studied using a complete 22 experimental design. A statistical analysis of the results confirmed that the drying temperature and relative humidity presented a significant effect on the response variables studied. The drying kinetics and sorption isotherms were also determined. The drying kinetics showed behaviour typical of polymeric materials and the sorption isotherms showed evidence of an inversion of the equilibrium moisture behaviour at high temperature and relative humidity. In the last stage of the study, the contributions of the starch, protein and lipid and their interactions to the properties of films made from flours from the species Amaranthus cruentus and Amaranthus caudatus, were studied. Thus films were elaborated from the starch, defatted flour (starch-protein), protein-lipid and protein of the amaranth species. The films were characterised with respect to their mechanical, barrier, solubility, moisture, optical, and thermal properties using differential scanning calorimetry (DSC), and the microstructure by scanning electron microscopy (SEM) and transmission electron microscopy (TEM). The inter-molecular interactions present in the films were also studied by infrared absorption spectroscopy (IRAS)<br>Doutorado<br>Doutor em Engenharia de Alimentos
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Bertan, Larissa Canhadas. "Desenvolvimento e caracterização de filmes simples e compostos a base de gelatina, acidos graxos e breu branco." [s.n.], 2003. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255988.
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Orientador: Carlos Raimundo Ferreira Grosso<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-03T18:23:53Z (GMT). No. of bitstreams: 1
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Previous issue date: 2003<br>Resumo: Pesquisas sobre filmes comestíveis à base de polímeros surgiram nos últimos tempos devido ao impacto ambiental aliado a necessidade de reduzir os resíduos sólidos. Estudo com proteínas animais, como gelatina, demonstraram a capacidade de formar filmes, além de possuir grande produção e baixo custo no Brasil. O objetivo deste trabalho foi desenvolver e caracterizar filmes simples e compostos feitos de gelatina, triacetina, ácidos graxos (esteárico, palmítico e láurico) e breu branco. Filmes de gelatina simples e compostos foram produzidos e caracterizados quanto às propriedades de barreira ao vapor de água, oxigênio, solubilidade, propriedades mecânicas (resistência à tração e elongação), opacidade e isotermas de sorção (25°C). Posteriormente foram realizadas análises microestruturais, através da microscopia eletrônica de varredura e microscopia confocal a laser de varredura, temperatura de transição vítrea (Tg) obtida por análise térmica mecânica dinâmica (DMTA) e temperatura de fusão por calorimetria diferencial de varredura (DSC). A adição de substâncias hidrofóbicas (ácidos graxos e breu branco) produziu filmes menos permeáveis ao vapor de água e menor resistência a tração comparando ao filme simples Os filmes compostos causaram aumento da elongação, da opacidade, e da permeabilidade ao oxigênio. Os resultados da microscopia eletrônica de varredura e microscopia confocal a laser, indicaram boa distribuição das substâncias hidrofóbicas e alterações na morfologia da matriz polimérica. O aparecimento de duas a três transições e temperaturas de fusão sugere heterogeneidade dos biofilmes compostos<br>Abstract: Recently, many researches have been developed on biodegrable and edible films based on biopolymers due to environmental considerations allied to the necessity of reduction residues. Studies involving animal proteins, such gelatin demonstrated the capacity to form films, besides large production with low cost in Brazil. So that, the objective of this work was the development and characterization of the sim pie and composite films produced from gelatin, triacetin, fatty acids (stearic, palmitic, blend of both and blend more lauric acid) and elemi resin. Simple and composite gelatin films were produced and characterized with respect to the water vapor (Wvp) and oxygen permeabilities, solubility, mechanical properties (tensile strenght and elongation), opacity and sorption isotherm determination (25°C). Morphological analysis were effected, by scanning electronic microscopy (SEM) and confocallaser scanning microscopy (CLSM), glass transition temperature (Tg) obtained by dynamic mechanical analysis (DMT A), and temperature of melting by differential scanning calorimeter (DSC) The addition of hidrofobic substances (fatty acid and elemi resin) decreased the WVP and mechanical resistance comparing to the simple film. The composite film increased on elongation, opacity and oxygen permeability. The results SEM and confocal laser scanning microscopy (CLSM) indicated good distribution of hidrofobic substances and alterations in the morphology of the polimeric matrix. The appearance of two Tg's and temperature of melting suggests the heterogeneity of composites biofilms<br>Mestrado<br>Mestre em Alimentos e Nutrição
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Skudlarek, Jamie R. G. "ANTIMICROBIAL EFFICACY OF EDIBLE SOY PROTEIN ISOLATE FILMS AND COATINGS INCORPORATED WITH HOP ETHANOL EXTRACT AND THE INFLUENCE ON SHELF-LIFE AND SENSORY ATTRIBUTES OF BOLOGNA." UKnowledge, 2012. http://uknowledge.uky.edu/animalsci_etds/11.
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There is demand for improved security of refrigerated ready-to-eat meats. Antimicrobial edible films and coatings could function as an added barrier against post-processing contamination. Hops and hop extracts are known for their antimicrobial efficacy which is attributed to key antimicrobial components including humulones, lupulones, xanthohumol and various terpenoids. Yet, hop ethanol extract has not been studied as an antimicrobial to incorporate into edible protein films and/or coatings. The overall objective of this research was to evaluate hop ethanol extract as an antimicrobial agent incorporated into edible soy protein isolate (SPI) films and coatings, and the influence on the shelf-life and sensory attributes of bologna.
Hop ethanol extract was examined for minimum inhibitory concentration before the extract was incorporated into a 6% SPI solution at 0, 10, and 20% levels to determine antimicrobial efficacy as a cast film and simulated coating via zone of inhibition against Listeria monocytogenes strains ATCC 4644, UKADL and ATCC 49594. The results showed that hop ethanol extract alone was inhibitory of all three strains. Moreover, the hop ethanol extract, when incorporated at 10 and 20% (v/v) into edible soy protein isolate (SPI) films and simulated coatings, exhibited antimicrobial action against all three L. monocytogenes strains. Key antimicrobial components, as mentioned above, were identified in the hop ethanol extract via mass spectrometry.
The SPI with 10% incorporated hop ethanol extract (SPI+10%hop) antimicrobial coating was applied to bologna, prepared in lab without L. monocytogenes inhibitors, where it exhibited a significant (P ≤ 0.05) bacteriostatic effect against strain ATCC 4644. The SPI+10% hop coating was then applied to a commercial bologna to examine effects on shelf-life and sensory attributes. Significant differences (P ≤ 0.05) were found in instrumental red and yellow colors, however not in sensory color. There was no significant difference (P > 0.05) found in measured lipid oxidation between the bologna with no coating, SPI coating or SPI+10%hop coating. The incorporation of hop did exhibit a slightly bitter taste. Overall, these findings indicate that the SPI+10%hop antimicrobial coating functioned as an inhibitor of L. monocytogenes while producing minimal effects on shelf-life and sensory attributes of bologna.
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Benbettaieb, Nasreddine. "Influence de traitements de réticulation sans solvant sur les propriétés de films à base de gélatine et chitosan encapsulant ou non des antioxydants naturels : caractérisations physico-chimiques et application." Thesis, Dijon, 2015. http://www.theses.fr/2015DIJOS045/document.
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Ce travail de thèse a pour objectif de formuler un emballage comestible à base d’un mélange de chitosan et de gélatine (bœuf ou poisson), de mieux comprendre l’influence d’irradiations par faisceaux d’électrons et de l’incorporation d’antioxydants naturels sur les propriétés physico-chimiques et fonctionnelles des films. Une étude de l’effet de l’irradiation sur la cinétique de libération des antioxydants dans un milieu liquide simple a été étudiée pour validation. Une étude préliminaire a montré d’abord que la densification de la solution filmogène puis du gel pendant le séchage ne dépend ni de l’épaisseur, ni de la concentration, ni du temps et laisse supposer une diffusion Fickienne de l’eau dans la matrice. La perméabilité à la vapeur d’eau augmente linéairement avec l’épaisseur de films et d’autant plus lorsque l’étendue du différentiel d’humidités relatives est élevé. Ce phénomène est attribué à un mécanisme de gonflement et de plastification du réseau de gélatine-chitosan par l’eau. L’effet du taux de mélange de deux biopolymères a montré une amélioration des propriétés mécaniques et barrières à l’eau et à l’oxygène des films de chitosan. Ces gains de performances sont dus à la bonne miscibilité des deux macromolécules et aux interactions moléculaires établies suite à la formation d’un complexe polyélectrolytique, confirmé par analyse FTIR. L’irradiation des films après séchage accroit la polarité de surface et l’hydrophilie des films et ainsi induit une augmentation des propriétés barrières à la vapeur d’eau et à l’oxygène, mais aussi des mécaniques et thermiques des films. Toutefois, l’irradiation ne modifie pas la cristallinité des films. L’incorporation des antioxydants (acide férulique, coumarine, quercétine et tyrosol) avec ou sans irradiation agit différemment, selon leur nature, sur l’organisation du réseau macromoléculaire et donc sur les propriétés des films. Ainsi, l’acide férulique et le tyrosol réduise la perméabilité à la vapeur d’eau mesurée à un gradient de 0-30% d’humidité relative, alors qu’ils l’augmentent jusqu’à 90 fois avec un gradient 30-84% et un traitement d’irradiation. La perméabilité à l’oxygène diminue d’une façon significative après ajout de quercétine ou de tyrosol et après irradiation. L’acide férulique et la coumarine augmente la force à la rupture des films alors que ce sont la quercétine et l’acide férulique qui permettent d’accroitre la résistance thermique des films. Ces résultats mettent ainsi en évidence la complexité des interactions mises en jeu entre les antioxydants et les chaînes de chitosan et/ou de gélatine, leur dépendance au niveau d’hydratation du système et à l’impact du traitement de réticulation par irradiation. Il faut noter que l’irradiation a permis de protéger les molécules actives contre l’oxydation durant une longue période de stockage des films. La libération en milieu aqueux de l’acide férulique est la plus ralentie avec une rétention dans les films la plus élevée à l’équilibre (27%). Les coefficients de diffusion des antioxydants, déterminés à partir des cinétiques de libération ont pu être modulés (50%) grâce à l’irradiation<br>This thesis aims to develop an edible packaging made of a mixture of chitosan and gelatin (beef or fish), to better understand the influence of the electron beam irradiation and of the incorporation of natural antioxidants on the physico-chemical and functional properties of the films. A study of the effect of irradiation on antioxidants release kinetics in a simple liquid medium was studied for validation. A preliminary study first showed that the densification of the film-forming solution and the gel during drying does not depend on the thickness or concentration or time and suggests a Fickian diffusion of water in the matrix. The permeability to water vapor increases linearly with film thickness and especially when the extent of the relative humidity differential is high. This phenomenon is attributed to a swelling mechanism and plasticization of the gelatin-chitosan network by the water. The effect of the chitosan-gelatin ratio showed an improvement of the mechanical properties and barrier to water and oxygen of the films compared to chitosan films. These performance gains are due to the good miscibility of the two macromolecules and to the molecular interactions established after the formation of a polyelectrolyte complex, as confirmed by FTIR analysis. Irradiation of films after drying increases the polarity of the surface and the film hydrophilicity, and thus induces an increase in barrier properties to water vapor and oxygen, and also of the mechanical and thermal films. However, irradiation does not change the crystallinity of the films. The incorporation of antioxidants (ferulic acid, coumarin, quercetin and tyrosol) with or without irradiation acts differently on the organization of the macromolecular network and thus on the film properties. Thus, ferulic acid and tyrosol reduce the permeability of water vapor measured in a gradient of 0-30% relative humidity, while it increases up to 90 times with a gradient 30-84 % and an irradiation treatment. The oxygen permeability decreases significantly after addition of quercetin or tyrosol and after irradiation. Ferulic acid and coumarin increases the tensile strength of the films while they are quercetin and ferulic acid which allow to increase the thermal resistance of the films. These results thus demonstrate the complexity of the interactions involved between antioxidants and the chains of chitosan and/or gelatin, their dependence on the moisture level of the system and on the impact of cross-linking treatment by irradiation. It is noticed that the irradiation has protected the active molecules against oxidation for a long period of storage of the films. Release in aqueous medium of ferulic acid is the more delayed with the highest retention in the film at equilibrium (27%). The antioxidants diffusion coefficients, determined from the release kinetics, could be modulated (about 50%) by the irradiation treatments
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Zillo, Rafaela Rebessi. "Óleo essencial associado à película de carboximetilcelulose no controle da antracnose e seu efeito na vida útil de mamão (Carica papaya L.)." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-23082017-155909/.
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O mamão (Carica papaya L.) é um fruto nativo de clima tropical e comercializado em todo o mundo. O Brasil é um dos grandes produtores e consumidores destes frutos, porém, anualmente, são perdidas aproximadamente 10 toneladas dos frutos devido ao escasso controle de qualidade e, principalmente, às doenças pós-colheita, como a antracnose, ocasionada pelo fungo Colletotrichum gloeosporioides. O objetivo do presente estudo foi avaliar a associação de óleo essencial e película de carboximetilcelulose a fim de controlar a antracnose em mamão e monitorar os efeitos deste tratamento nas características físico-químicas e de aparência dos frutos. A pesquisa foi realizada em duas etapas: a primeira com caráter fitopatológico, e a segunda, quanto à qualidade físico-química e de aparência dos frutos tratados. Na primeira etapa foram realizados os seguintes testes: eficiência in vitro da Concentração Inibitória Mínima (CIM) dos óleos de Eucaliptus staigeriana, Lippia sidoides e Pimenta pseudocaryophyllus e suas misturas sobre o fungo C. gloeosporioides pelos métodos de diluição em ágar e modelo matemático de Gompertz; avaliação do óleo selecionado (o que apresentou a menor CIM), em relação à composição química; Concentração Mínima Fungicida (CMF) e eficiência in vivo (determinação da incidência e severidade). Na segunda etapa, foram avaliadas as qualidades físico-químicas (cor, perda de massa, firmeza, taxa respiratória, acidez titulável, teor de sólidos solúveis e ratio) e de aparência (presença de murchamento e podridão) nos frutos após a aplicação do óleo essencial associado à película. Na primeira etapa, os óleos essenciais de L. sidoides, E. staigeriana, P. pseudocaryophyllus e suas misturas apresentaram ação inibitória nos experimentos in vitro contra C. gloeosporioides. O melhor desempenho foi do óleo de L. sidoides, que apresentou concentração inibitória mínima de 125 ppm no método de diluição em ágar, e 75,3 ppm pelo modelo matemático de Gompertz. A concentração fungicida mínima encontrada foi 62 ppm pelo método de caldo. Quanto à composição de L. sidoides, o timol, que possui ação antifúngica reconhecida, foi encontrado como composto majoritário. Os resultados da avaliação in vivo mostraram que os menores valores de severidade ocasionada por C. gloesporiodes foram observadas no tratamento envolvendo a associação da película de carboximetilcelulose com o óleo essencial de L. sidoides, quando aplicados preventivamente, porém não inibiu a incidência da doença. Na segunda etapa do estudo, os resultados demonstraram que a utilização da película de carboximetilcelulose em associação com o óleo essencial de L. sidoides (375 ppm) conservou por 9 dias as características físico-químicas e de aparência dos mamões, enquanto que no controle e no tratamento somente com a película, 5 e 7 dias, respectivamente. Com base nos dados obtidos, concluiu-se que os óleos essenciais de Lippia sidoides, Eucaliptus staigeriana e Pimenta pseudocaryophyllus e suas misturas binárias 1:1 possuíram ação antifúngica contra C. gloeosporioides. Lippia sidoides demonstrou ser altamente eficaz em menor dose, e que a associação deste óleo (375 ppm) com a película de carboximetilcelulose (0,25%) contribuiu efetivamente para o aumento da vida útil dos mamões armazenados a 22°C, conservando suas características físico-químicas e de aparência por 9 dias.<br>The papaya (Carica papaya L.) is a tropical fruit and it is commercialized around the world. Brazil is one of the major producers and consumers of these fruits, but approximately 10 tons of fruits are lost annually due to poor quality control and especially postharvest diseases such as anthracnose, caused by Colletotrichum gloeosporioides fungus. The objective of the present study was to evaluate the association of essential oil and carboxymethylcellulose film in order to control the anthracnose in papaya and to monitor the effects of this treatment on its physicochemical and appearance characteristics. The research had two stages: the first one had phytopathological character and the second one regarding the physicochemical quality and appearance of treated fruits. In the first stage, the following tests were carried out: Determination in vitro of Minimum Inhibitory Concentration (MIC) for the Eucalyptus staigeriana, Lippia sidoides and Pimenta pseudocaryophyllus oils and their mixtures on C. gloeosporioides fungus by agar dilution and Gompertz mathematical model; Evaluation for the selected oil (the oil presenting the lowest MIC), of its chemical composition; Minimum Fungicidal Concentration (MFC) and in vivo efficiency (by incidence and severity determination). In the second stage it was evaluate the physicochemical qualities (color, weight loss, firmness, respiratory rate, titratable acidity, soluble solids content and ratio) and appearance (presence of shriveling and rot) of fruits after oil application associated with film. In the first stage, the essential oils of L. sidoides, E. staigeriana, P. pseudocaryophyllus and their mixtures showed inhibitory action in the in vitro experiments on C. gloeosporioides. The best oil was L. sidoides, it had a minimum inhibitory concentration of 125 ppm by agar dilution method and of 75.3 ppm by Gompertz mathematical model. The minimum fungicide concentration found was 62 ppm by the both method. About the composition of the L. sidoides oil, thymol, which has been reported as presenting antifungal activity, was found as its major compound. The results of in vivo evaluation showed that the lowest values of disease severity caused by C. gloesporiodes were present in the treatment involving the association of carboxymethylcellulose film with L. sidoides, when it was applied preventively, but it did not inhibit disease incidence. In the second stage of the study the results showed that the use of carboxymethylcellulose film in association with L. sidoides (375 ppm) preserved the physicochemical and appearance characteristics of papaya fruits for 9 days, whereas in the control and treatment with the film sole, it preserved for 5 and 7 days, respectively. Based on the obtained data, it was concluded that the essential oils of Lippia sidoides, Eucalyptus staigeriana and Pimenta pseudocaryophyllus and their 1:1 binary mixtures had antifungal action on C. gloeosporioides. Lippia sidoides, which proved to be highly effective, was more prominent, and the association of this oil (375 ppm) with the carboxymethylcellulose film (0,25%) effectively contributed to increased lifespan of stored papayas at 22°C, preserving its physicochemical and appearance characteristics for 9 days.
Books on the topic "Edible film"
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Talens, Pau. Edible polysaccharide films and coatings. Nova Science Publishers, 2010.
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Huber, Kerry C., and Milda E. Embuscado, eds. Edible Films and Coatings for Food Applications. Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-92824-1.
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Baldwin, Elizabeth A. Edible coatings and films to improve food quality. 2nd ed. CRC Press, 2012.
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M, Krochta John, Baldwin Elizabeth A, and Nisperos-Carriedo Myrna O, eds. Edible coatings and films to improve food quality. Technomic Publ. Co., 1994.
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Rico-Pena, Delmy del Carmen. Permeability properties of an edible methylcellulose-palmitic acid film. 1990.
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Montero Garcia, Maria Pilar, M. Carmen Gómez-Guillén, M. Elvira López-Caballero, and Gustavo V. Barbosa-Cánovas, eds. Edible Films and Coatings. CRC Press, 2016. http://dx.doi.org/10.1201/9781315373713.
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Books, Young. What Know Plains/Film Edicoe. Hodder & Stoughton Childrens Division, 1994.
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Choudhury, Aditi Guha. "Edible Film from Fruit Industry Waste." In Encyclopedia of Green Materials. Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-4921-9_93-1.
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Dhiman, Aishwarya, Rajni Chopra, and Meenakshi Garg. "Edible Film and Coating for Food Packaging." In Biodegradable Composites for Packaging Applications. CRC Press, 2022. http://dx.doi.org/10.1201/9781003227908-9.
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Krochta, John M. "Whey Protein Interactions: Effects on Edible Film Properties." In ACS Symposium Series. American Chemical Society, 1998. http://dx.doi.org/10.1021/bk-1998-0708.ch010.
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Sathivel, Subramaniam, and Don Kramer. "Microencapsulation, Nanoencapsulation, Edible Film, and Coating Applications in Seafood Processing." In Handbook of Seafood Quality, Safety and Health Applications. Wiley-Blackwell, 2010. http://dx.doi.org/10.1002/9781444325546.ch33.
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Martínez-Avila, Guillermo Cristian G., Miguel A. Aguilar-Gonzalez, Mónica L. Chávez-Gonzalez, Deepak Kumar Verma, Haroon Khan, and Cristobal N. Aguilar. "Galactomannan: A Biodegradable Polymer Used for Bio-Based Edible Coating and Film Materials." In Applications of Biodegradable and Bio-Based Polymers for Human Health and a Cleaner Environment. Apple Academic Press, 2021. http://dx.doi.org/10.1201/9781003146360-11.
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Ansorena, María R., Mariana Pereda, and Norma E. Marcovich. "Edible Films." In Polymers for Food Applications. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-94625-2_2.
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Kaewprachu, Pimonpan, and Saroat Rawdkuen. "Application of Active Edible Film as Food Packaging for Food Preservation and Extending Shelf Life." In Microbes in Food and Health. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-25277-3_10.
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Elsabee, Maher Z. "-Based Edible Films." In Polysaccharides. Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-03751-6_7-1.
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Stuchell, Yvonne M., and John M. Krochta. "Edible Coatings and Films." In Quality in Frozen Foods. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-5975-7_13.
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Rojas-Graü, María Alejandra, Laura Salvia-Trujillo, Robert Soliva-Fortuny, and Olga Martín-Belloso. "Edible Films and Coatings." In Decontamination of Fresh and Minimally Processed Produce. Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229187.ch14.
Full textConference papers on the topic "Edible film"
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Vukić, Nevena, Tamara Erceg, and Miroslav Hadnađev. "The investigation of edible packaging films based on pullulan and alginate." In 11th International Symposium on Graphic Engineering and Design. University of Novi Sad, Faculty of technical sciences, Department of graphic engineering and design, 2022. http://dx.doi.org/10.24867/grid-2022-p48.
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The packaging industry is highly dependent on fossil resources and have serious environmental drawbacks. The largest part of the total volume of plastic waste is generated from food packaging, so new packaging strategies with green materials are required. Using the edible packaging films which are renewable, biodegradable and versatile, can reduce the amount of plastic waste. Also, there is an increasing demand of higher quality foods and a growing interest from consumers for minimally processed fresh-like foods with an extended shelf life. Edible films can be effective barriers which prevent unwanted mass transfers in foods. They can be green alternative to synthetic petroleum-based polymer packaging materials and nowadays this topic is a fast-growing area. Sodium alginate as a natural polysaccharide can be used for edible films with excellent properties such as transparency. But, sodium alginate practical applications in food packaging are limited as single-component because of poor mechanical and barrier properties. At the same time, pullulan is an extracellular and water-soluble microbial polysaccharide with good film-formation properties. The packaging materials made from pullulan and alginate may be better candidates for edible packaging films. The objective of this study was to formulate pullulan and sodium alginate based edible films for food packaging. For that purpose a series of pullulan/alginate films with different ratios were prepared. To improve film flexibility and processability, glycerol was added as plasticizers in the film formulation. Designed films were solvent cast from aqueous polymer solution. Understanding the film-forming mechanism during the drying process is crucial to predict properties of the obtained films, so rheological properties of prepared solutions were investigated. Formulated films have the potential to be used as inner primary packaging and can be manufactured by preparing a film-forming composition and enclosing a food product with the film. Using this kind of packaging material, no waste is generated contributing to the circular economy.
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Birtane, Hatice, and Aslı Beyler Çiğil. "Edible film production with aloe vera extract and its printability." In 11th International Symposium on Graphic Engineering and Design. University of Novi Sad, Faculty of technical sciences, Department of graphic engineering and design, 2022. http://dx.doi.org/10.24867/grid-2022-p47.
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The main concern with protecting fruits and vegetables from bacterial infection and growth is ensuring product quality and safety. Hydroxyethyl cellulose, with –OH in the natural cellulose molecule substituted by a hydroxyethyl group, has been widely used in oil exploitation, coating, medicine, food and polymerization process. It is nontoxic and low-cost. Aloe vera is a well-known herbal plant that is used for its therapeutic properties. The gel extracted from Aloe vera plants contains a variety of biologically active compounds, phenolic contents, and minerals. In this study, the edible films containing different proportions of aloe vera and hydroxyl ethyl cellulose were prepared. The structural and antibacterial properties of the obtained edible films were examined. The obtained films were printed with inkjet. Color and adhesion properties of printed samples were determined and it was observed that the edible films showed antibacterial properties.
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Silva, Viviane De Souza, Farayde Matta Fakhouri, Luna Valentina Angulo Arias, Rosa Helena Aguiar, and Rafael Augustus Oliveira. "Bread preservation with use of edible packaging." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7799.
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We live in a world that usually use plastic bags either to go shopping or to pack the snack for a short trip. However, packaging makes life easier and serves as protection for products such as food. Bread is a common food product that needs packaging in order to be protected at storage and transportation. Therefore, with aim of reducing petroleum derived packagin g consumption it was developed an edible film from potato starch to packeg bread and some quality characteristics like water content, firmness and weight loss were evaluated, showing that edible film can be used as a packaging.Keywords: biopolymers; edible coatings; packaging materials; starch; storage.
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Turhan, N., and Ö. Erdohan. "Improving Physical Properties of Methylcellulose-Whey Protein Based Edible Film." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060115.
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Sondari, Dewi, and Imad Iltizam. "Effect of hydrogen peroxide on edible film from cassava starch." In 2ND INTERNATIONAL CONFERENCE ON CHEMISTRY, CHEMICAL PROCESS AND ENGINEERING (IC3PE). Author(s), 2018. http://dx.doi.org/10.1063/1.5065043.
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Razak, Aqeela Salfarina, and Azwan Mat Lazim. "Starch-based edible film with gum arabic for fruits coating." In THE 2015 UKM FST POSTGRADUATE COLLOQUIUM: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2015 Postgraduate Colloquium. AIP Publishing LLC, 2015. http://dx.doi.org/10.1063/1.4931299.
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Sondari, Dewi, Riska Surya Ningrum, Evi Triwulandari, et al. "Characterization of biodegradable edible film based on cassava loaded with chitosan." In THE 2ND SCIENCE AND MATHEMATICS INTERNATIONAL CONFERENCE (SMIC 2020): Transforming Research and Education of Science and Mathematics in the Digital Age. AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0041701.
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Amalia, Vina, Hadya Hajayasti, Asep Supriadin, Gina Delilah, and Nisa Khasanah. "The Effect of Whey Protein addition on the Physical Properties of Alginate-Based Edible Films from Brown Algae (Sargassum sp.) as Halal Edible Film Alternative." In Proceedings of the 1st International Conference on Islam, Science and Technology, ICONISTECH 2019, 11-12 July 2019, Bandung, Indonesia. EAI, 2020. http://dx.doi.org/10.4108/eai.11-7-2019.2298054.
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Moey, Siah Watt, Aminah Abdullah, and Ishak Ahmad. "Development, characterization and potential applications of edible film from seaweed (Kappaphycus alvarezii)." In THE 2014 UKM FST POSTGRADUATE COLLOQUIUM: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2014 Postgraduate Colloquium. AIP Publishing LLC, 2014. http://dx.doi.org/10.1063/1.4895194.
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Syarifuddin, Adiansyah, Pratiwi Hamsiohan, and Mariyati Bilang. "Characterization of edible film from dangke whey/pectin, beeswax, and butter aroma." In PROCEEDINGS OF THE 2ND INTERNATIONAL CONFERENCE ON BIOSCIENCES AND MEDICAL ENGINEERING (ICBME2019): Towards innovative research and cross-disciplinary collaborations. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5125525.
Full textReports on the topic "Edible film"
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Poverenov, Elena, Tara McHugh, and Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, 2014. http://dx.doi.org/10.32747/2014.7600015.bard.
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Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive materials: antimicrobial and wholesome polysaccharide chitosan and health-strengthening nutrient ergocalciferol⁽ᵛⁱᵗᵃᵐⁱⁿ ᴰ2⁾. ᴬᵈᵈⁱᵗⁱᵒⁿᵃˡ ᵇᵉⁿᵉᶠⁱᵗ ᵒᶠ ᵗʰᵉˢᵉ ᵐᵃᵗᵉʳⁱᵃˡˢ ⁱˢ ᵗʰᵉⁱʳ ᵒʳⁱᵍⁱⁿ ᶠʳᵒᵐ ⁿᵒⁿ⁻ᵃⁿⁱᵐᵃˡ ᶠᵒᵒᵈ⁻ᵍʳᵃᵈᵉ source. We proposed using chitosan and vitamin D as ingredients in active edible coatings on two model foods: highly perishable fresh-cut melon and less perishable health bars. Objectives and work program. The general aim of the project is improving storability, safety and health value of foods by developing and applying a novel active edible coating based on utilization of mushroom industry leftovers. The work plan includes the following tasks: (a) optimizing the UV-B treatment of mushroom leftover stalks to enrich them with vitamin D without compromising chitosan quality - Done; (b) developing effective extraction procedures to yield chitosan and vitamin D from the stalks - Done; (c) utilizing LbL approach to prepare fungal chitosan-based edible coatings with optimal properties - Done; (d) enrichment of the coating matrix with fungal vitamin D utilizing molecular encapsulation and nano-encapsulation approaches - Done, it was found that no encapsulation methods are needed to enrich chitosan matrix with vitamin D; (e) testing the performance of the coating for controlling spoilage of fresh cut melons - Done; (f) testing the performance of the coating for nutritional enhancement and quality preservation of heath bars - Done. Achievements. In this study numerous results were achieved. Mushroom waste, leftover stalks, was treated ʷⁱᵗʰ ᵁⱽ⁻ᴮ ˡⁱᵍʰᵗ ᵃⁿᵈ ᵗʳᵉᵃᵗᵐᵉⁿᵗ ⁱⁿᵈᵘᶜᵉˢ ᵃ ᵛᵉʳʸ ʰⁱᵍʰ ᵃᶜᶜᵘᵐᵘˡᵃᵗⁱᵒⁿ ᵒᶠ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2, ᶠᵃʳ ᵉˣᶜᵉᵉᵈⁱⁿᵍ any other dietary vitamin D source. The straightforward vitamin D extraction procedure and ᵃ ˢⁱᵐᵖˡⁱᶠⁱᵉᵈ ᵃⁿᵃˡʸᵗⁱᶜᵃˡ ᵖʳᵒᵗᵒᶜᵒˡ ᶠᵒʳ ᵗⁱᵐᵉ⁻ᵉᶠᶠⁱᶜⁱᵉⁿᵗ ᵈᵉᵗᵉʳᵐⁱⁿᵃᵗⁱᵒⁿ ᵒᶠ ᵗʰᵉ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2 ᶜᵒⁿᵗᵉⁿᵗ suitable for routine product quality control were developed. Concerning the fungal chitosan extraction, new freeze-thawing protocol was developed, tested on three different mushroom sources and compared to the classic protocol. The new protocol resulted in up to 2-fold increase in the obtained chitosan yield, up to 3-fold increase in its deacetylation degree, high whitening index and good antimicrobial activity. The fungal chitosan films enriched with Vitamin D were prepared and compared to the films based on animal origin chitosan demonstrating similar density, porosity and water vapor permeability. Layer-by-layer chitosan-alginate electrostatic deposition was used to coat fruit bars. The coatings helped to preserve the quality and increase the shelf-life of fruit bars, delaying degradation of ascorbic acid and antioxidant capacity loss as well as reducing bar softening. Microbiological analyses also showed a delay in yeast and fungal growth when compared with single layer coatings of fungal or animal chitosan or alginate. Edible coatings were also applied on fresh-cut melons and provided significant improvement of physiological quality (firmness, weight ˡᵒˢˢ⁾, ᵐⁱᶜʳᵒᵇⁱᵃˡ ˢᵃᶠᵉᵗʸ ⁽ᵇᵃᶜᵗᵉʳⁱᵃ, ᵐᵒˡᵈ, ʸᵉᵃˢᵗ⁾, ⁿᵒʳᵐᵃˡ ʳᵉˢᵖⁱʳᵃᵗⁱᵒⁿ ᵖʳᵒᶜᵉˢˢ ⁽Cᴼ2, ᴼ²⁾ ᵃⁿᵈ ᵈⁱᵈ not cause off-flavor (EtOH). It was also found that the performance of edible coating from fungal stalk leftovers does not concede to the chitosan coatings sourced from animal or good quality mushrooms. Implications. The proposal helped attaining triple benefit: valorization of mushroom industry byproducts; improving public health by fortification of food products with vitamin D from natural non-animal source; and reducing food wastage by using shelf- life-extending antimicrobial edible coatings. New observations with scientific impact were found. The program resulted in 5 research papers. Several effective and straightforward procedures that can be adopted by mushroom growers and food industries were developed. BARD Report - Project 4784