Готові списки джерел за темами / Carrageenan-based films

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Добірка наукової літератури з теми "Carrageenan-based films"

Автор: Grafiati

Опубліковано: 10 січня 2023

Оновлено: 28 січня 2023

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Статті в журналах з теми "Carrageenan-based films"

Meindrawan, Bayu, Nugraha Edhi Suyatma, Tien R. Muchtadi, and Evi Savitri Iriani. "Preparation and Characterization of Bionanocomposite Films Made from Carrageenan, Beeswax and ZnO Nanoparticles." Materials Science Forum 872 (September 2016): 157–61. http://dx.doi.org/10.4028/www.scientific.net/msf.872.157.

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The objective of this study was to develop biopolymer based films as alternative of synthetic petroleum based-packaging. The ZnO NPs (0.5 and 1% w/w carrageenan) and beeswax (3% v/v), as hydrophobic component, were incorporated into carrageenan polymer to produced bionanocomposite films. The resulting films were characterized using SEM. The physical and mechanical properties of films were also investigated. The addition of ZnO NPs and beeswax resulted in different morphological surface as well as influenced the surface color of carrageenan film. Incorporation of ZnO NPs increased TS and EAB of the film, while WVTR decreased. Furthermore, the presence of beeswax within the carrageenan and or its nanocomposite films promoted synergistic effect with ZnO NPs in reducing WVTR and EAB, however decreased TS of films. Therefore, these bionanocomposite films were potentially used in packaging industry to maintain the quality of food stuffs.

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Rusli, Arham, M. Metusalach, and Mulyati Muhammad Tahir. "Characterization of Carrageenan Edible films Plasticized with Glycerol." Jurnal Pengolahan Hasil Perikanan Indonesia 20, no. 2 (August 10, 2017): 219. http://dx.doi.org/10.17844/jphpi.v20i2.17499.

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Concentration of base materials and plasticizers used in the formulation of edible film was believed to affect physical characteristics of the film. The objectives of this study were to evaluate the effects of base material (carrageenan) and plasticiser (glycerol) concentrations on the characteristics of edible films produced and to determine the best concentrations of these two components based on the physical characteristics of the films. The experiment was conducted using a completely randomized factorial design with triplicated. The treatments applied were the concentrations of carrageenan (1%, 2%, and 3% (w/v)) and glycerol (5%, 10%, and 15% (w/w)). The results showed that carrageenan and glycerol concentrations used in the formulation of edible film affect the edible film characteristics. Film thickness and moisture content were significantly influenced by carrageenan and glycerol concentrations, while film elongation was only affected by carrageenan concentration. The best physical characteristic of the edible films was obtained when carrageenan and glycerol concentrations were 3% and 10% respectively.

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Rhim, Jong-Whan, Saygin Kuzeci, Swarup Roy, Necmettin Akti, Cumali Tav, and Ugur Yahsi. "Effect of Free Volume on Curcumin Release from Various Polymer-Based Composite Films Analyzed Using Positron Annihilation Lifetime Spectroscopy." Materials 14, no. 19 (September 29, 2021): 5679. http://dx.doi.org/10.3390/ma14195679.

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This work reports the effects of free volume on curcumin release in various polymer-based composite films. Curcumin-reinforced biocomposite films were fabricated with natural biopolymers (carrageenan and chitosan) and bioplastics (poly(lactide) (PLA) and poly (butylene adipate-co-terephthalate) (PBAT)) via the solvent casting method. The curcumin release test was performed using an aqueous medium, and it was found that it was released the fastest in the carrageenan film, followed by the chitosan, PLA, and PBAT films, presumably owing to the dissimilarity of the polymer matrix. The free volume of the polymer films was determined using positron annihilation lifetime spectroscopy (PALS) to understand the release phenomena of curcumin. The free volume fraction was varied and reliant on the type of polymer, with the highest in the PBAT-based film followed by the PLA-, chitosan-, and carrageenan-based films. The free volume method helps analyze the release of bioactive compounds in a polymer matrix and may help to achieve a better understanding of the release of bioactive compounds.

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Zakaria, Rosnah, Asiah Mohd Nor, Nor Kartini Jaafar, and Ab Malik Marwan Ali. "Conductivity Performance of Biopolymer Membrane based on Kappa-Carrageenan." International Journal of Engineering & Technology 7, no. 4.14 (December 24, 2019): 512. http://dx.doi.org/10.14419/ijet.v7i4.14.27780.

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Smart energy systems are well-known among researchers who wish to introduce new technology. Biopolymer is an environmentally friendly material. Kappa-Carrageenan is one type of biopolymer with high proton conductivity and durability which has been studied for almost 10 years. The membrane based on kappa-carrageenan was prepared using solution cast technique incoorperated with ammonium thiocyanate (NH4SCN). The solution was poured into glass petri dishes and left to dry at room temperature before further dying in an oven at 60°C to obtain thin films. The highest conductivity was obtained for 40 wt. % NH4SCN added kappa-carrageenan. The conductivity dropped when the amount of kappa-carrageenan is equal to the amount of NH4SCN. The maximum conductivity of kappa-carrageenan incorporated with NH4SCN obtained is 1.64E-03 S cm-1. FTIR studies show peak at 1638 cm-1 in pure kappa-carrageenan which slowly disappeared at 60 wt. % kappa-carrageenan. It is however characterized by a peak attributed to NH4SCN at 1600 cm-1 which appeared for 50 wt. % of kappa-carrageenan and below.

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Kim, Yeon Ho, Yeong-Ju Bang, Ki Sun Yoon, Ruchir Priyadarshi, and Jong-Whan Rhim. "Pine Needle (Pinus densiflora) Extract-Mediated Synthesis of Silver Nanoparticles and the Preparation of Carrageenan-Based Antimicrobial Packaging Films." Journal of Nanomaterials 2022 (February 27, 2022): 1–15. http://dx.doi.org/10.1155/2022/8395302.

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Silver nanoparticles (AgNPs) were prepared using a pine needle extract-mediated synthesis method. The X-ray diffraction (XRD) spectrum showed a characteristic peak of silver, indicating that crystalline silver nanoparticles were formed. The synthesized AgNPs were spherical and had a uniform size of 63.9 ± 2.1 nm with a narrow size distribution. The AgNPs have been used as functional nanofillers in the manufacture of carrageenan-based functional nanocomposite films. Field emission scanning electron microscopy (FE-SEM) confirmed that AgNPs were uniformly dispersed in the carrageenan polymer matrix. The addition of AgNPs to the Carr film affected the surface color, mechanical, water vapor barrier, and surface wettability properties and significantly improved the UV blocking properties of the nanocomposite films. In addition, the carrageenan/AgNP composite films showed strong antioxidant activity and potent antibacterial activity against both Gram-positive (S. aureus) and Gram-negative (E. coli O157: H7) bacteria. The carrageenan/AgNP film with UV protection, antioxidant, and antibacterial activity can be used as active food packaging material to extend the shelf life of packaged food.

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Punia Bangar, Sneh, Kawaljit Singh Sandhu, Alexandru Vasile Rusu, Pinderpal Kaur, Sukhvinder Singh Purewal, Maninder Kaur, Navneet Kaur, and Monica Trif. "Proso-Millet-Starch-Based Edible Films: An Innovative Approach for Food Industries." Coatings 11, no. 10 (September 27, 2021): 1167. http://dx.doi.org/10.3390/coatings11101167.

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

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Park, Sun Y., Burtrand I. Lee, Soon T. Jung та Hyun J. Park. "Biopolymer composite films based on κ-carrageenan and chitosan". Materials Research Bulletin 36, № 3-4 (лютий 2001): 511–19. http://dx.doi.org/10.1016/s0025-5408(01)00545-1.

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Su Cha, Dong, Jin Hyuk Choi, Manjeet S. Chinnan та Hyun Jin Park. "Antimicrobial Films Based on Na-alginate and κ-carrageenan". LWT - Food Science and Technology 35, № 8 (грудень 2002): 715–19. http://dx.doi.org/10.1006/fstl.2002.0928.

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Roy, Swarup, and Jong-Whan Rhim. "Fabrication of Copper Sulfide Nanoparticles and Limonene Incorporated Pullulan/Carrageenan-Based Film with Improved Mechanical and Antibacterial Properties." Polymers 12, no. 11 (November 12, 2020): 2665. http://dx.doi.org/10.3390/polym12112665.

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Edible biopolymer (pullulan/carrageenan) based functional composite films were fabricated by the addition of copper sulfide nanoparticles (CuSNP) and D-limonene (DL). The DL and CuSNP were compatible with the pullulan/carrageenan biopolymer matrix. The addition of CuSNP significantly increased the UV-blocking properties without substantially reducing the transparency of the film. The addition of CuSNP improved the film’s tensile strength by 10%; however, the DL addition did not significantly influence the strength, while the combined addition of CuSNP and DL increased the strength by 15%. The addition of the fillers did not significantly affect the thermal stability of the film, but the water vapor barrier property was slightly improved. There was no significant change in the moisture content and hydrophobicity of the composite film. Besides, the composite film showed some antimicrobial activity against food-borne pathogenic bacteria. The fabricated pullulan/carrageenan-based film with antimicrobial and UV-barrier properties is likely to be used in active food packaging applications.

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Giyatmi, Giyatmi, Tika Annisa Eka Poetri, Hari Eko Irianto, Dina Fransiska, and Agusman Agusman. "Effect of Alginate and Polyethylene Glycol Addition on Physical and Mechanical Characteristics of k-Carrageenan-based Edible Film." Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 15, no. 1 (May 31, 2020): 41. http://dx.doi.org/10.15578/squalen.v15i1.418.

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Анотація:

Waste disposal problems have attracted scientists around the world to explore the use of renewable resources to produce biodegradable films and coatings. Indonesia has diverse renewable resources of biopolymers that originated from seaweeds such as carrageenan, agar, and alginate. Carrageenan is considered as a potential biopolymer for edible film manufacture due to its characteristic range. This study aimed to develop carrageenan-based edible film using alginate and polyethylene glycol as plasticizers. Edible film made from k-carrageenan with the addition of alginate and polyethylene glycol (PEG) as plasticizers was tested for its mechanical properties, water vapor transmission rate (WVTR) and water solubility. Blending k-carrageenan with alginate (0%, 0.25%, 0.5%, 0.75%, and 1.0% w/v) increased tensile strength, thickness, and water solubility, but reduced elongation at break, WVTR, and moisture content. The addition of PEG (1%, 2%, and 3% w/v) reduced tensile strength and water solubility, but increased elongation at break, thickness, and moisture content. This study recommended that the best carrageenan-based edible film was obtained from a formula using 1% alginate (w/v) and 1% PEG (w/v).

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Більше джерел

Дисертації з теми "Carrageenan-based films"

Sedayu, Bakti B. "Development of Semi-Refined k-Carrageenan-Based Films for Food Packaging Applications." Thesis, 2020. https://vuir.vu.edu.au/40249/.

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Carrageenan-based films exhibit some desirable properties for food packaging applications, but the high cost of source materials has been a considerable constraint for commercial development. This thesis presents a series of investigations designed to develop novel composite films for food packaging purposes utilizing a more economical and renewable raw material resource, namely semi-refined carrageenan (SRC). Additionally, the development and use of SRC as a biodegradable film-forming alternative to the current and commonly utilized refined carrageenan (RC) will also bring about benefits to the environment. Reinforcing the SRC with nanoclay and/or nanocellulose, lamination with poly(caprolactone), and surface photo-crosslinking are among the approaches used to enhance the SRC film properties. In the initial investigation, the preparation and characterization of SRC films plasticized with up to 50% (w/w) glycerol was performed using a solution casting method. The resultant film color and opacity increased with increasing levels of glycerol along with the moisture content, whereas the water vapor permeability decreased. The tensile properties of the SRC films improved significantly, particularly at glycerol additions greater than 30% (w/w). Moreover, the addition of glycerol improved the thermal stability and altered the surface morphology of the films. In general, the properties of the plasticized SRC films were comparable to those of refined carrageenan film counterparts. To overcome inherently poor water sensitivity and barrier properties of the SRC, film samples were reinforced with nanocellulose fibrils (NCF) and were benchmarked against similar films made from refined carrageenan (RC) with regard to the water sensitivity, physicomechanical and thermal properties. The level of NCF was varied from 1% to 7% (w/w) and, in general, the NCF reinforcement improved the overall properties of both the SRC and RC films including the water sensitivity and moisture barrier properties. Nonetheless, NCF inclusion in SRC film was less effective with regard to the mechanical and thermal properties enhancement compared with NCF inclusion in RC film. The enhancement in properties was attributed to the greater cohesiveness of the reinforced polymer structure and the crystalline regions formed in the structures of SRC and RC films by NCF incorporation. Semi-refined carrageenan film was also reinforced with nanoclay (NC) in combination with surface lamination using a thin layer of poly(caprolactone) (PCL) with a view to improving the barrier properties and hydrophobicity of the film and concurrently improving the mechanical properties. The water vapor permeability, moisture uptake, and water solubility decreased by 20%, 24% and 11%, respectively and the water contact angle increased from ca. 72° to 95° upon inclusion of the NC in the formulation. The tensile strength and elongation at break increased by 17.9% and 2.8% respectively, and the thermal stability also increased slightly. The PCL lamination was the main contributor to the enhanced barrier and mechanical properties of the films, whereas the NC inclusion contributed more to the enhanced thermal properties. In a further study, the surface regions of SRC film samples were photo-crosslinked with UV light of 0.46 W m-2 intensity using 6% (w/v) sodium benzoate solution as a photosensitizer. The surfaces were coated with the photosensitizer and exposed to the light source for 5, 10, 20 and 40 min. The effects of the surface crosslinking on the overall properties of the SRC films were investigated and related to the possible changes in the morphology of the substrate. The UV exposure and crosslinking were found to increase the crystallinity and the thermal stability of the films but with minimal colour changes. The mechanical properties were improved relative to the control sample with a ca. 42–55% increase in the tensile strength, ca. 142–144% increase in the modulus but with a concomitant ca. 50−52% decrease in the elongation at break. The crosslinking decreased the inherent moisture content in the films by ca. 50–52% and decreased the water vapour transmission rate by ca. 16–21% relative to the control. Changes in water sensitivity were observed with increases of ca. 35–44%, 18–22% and 21–22% in the water solubility, moisture uptake and water contact angle respectively. The latter increases were attributed to possible photodegradation products and the presence of residual photosensitizer that rendered the samples more hydrophilic. Under the conditions of the experiment, a UV exposure time of ca. 10– 20 min was found to be optimal in enhancing the mechanical and water barrier properties. These overall findings of the research have provided a most promising step towards the production of an economical food packaging material from SRC that has a minimal impact on the land environment.

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Частини книг з теми "Carrageenan-based films"

Jayakody, M. M., K. G. Kaushani, and M. P. G. Vanniarachchy. "Edible Seaweed-Based Biodegradable Films and Coatings for Food and Nutraceutical Applications." In Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges, 429–46. BENTHAM SCIENCE PUBLISHERS, 2022. http://dx.doi.org/10.2174/9789815051872122010021.

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Accumulation of non-biodegradable plastics is causing high levels of environmental pollution. Currently, edible and biodegradable films and coatings for food and nutraceutical applications are a fast emerging technology with increased attention among researchers and consumers, which acts as an alternative to these synthetic plastics. Edible coatings are most commonly developed from polysaccharides and proteins. Among polysaccharides, seaweed-based polysaccharides play a vital role. These seaweed-based polysaccharides, which are utilized in the development of edible coatings and films, include Agar, Alginate, and carrageenan. Alginates are extracted from brown algae, while agar and carrageenan are extracted from red algae varieties. These developed coatings and films are commonly applied to extend the shelf life and maintain the desired quality level in food. These films or coatings can be applied to foods such as fruits, vegetables, meat, poultry, seafood, and dairy products. They improve the quality of the product by retarding moisture loss, reducing lipid oxidation and discoloration, sealing in volatile flavors, and functioning as carriers of food additives such as antimicrobial and antioxidant agents. This book chapter discusses the application of seaweed-based biodegradable films and coatings for food and nutraceuticals.

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Senarathna, Sandunika, Indira Wickramasinghe, and Seneviratne Navaratne. "Current Applications of Seaweed-Based Polysaccharides in Edible Packaging." In Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges, 447–64. BENTHAM SCIENCE PUBLISHERS, 2022. http://dx.doi.org/10.2174/9789815051872122010022.

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The use of biopolymers instead of synthetic polymers for food packaging has become a recent trend since it successfully solves the global issue of plastic waste due to their biodegradability, biocompatibility and renewability. Moreover, edible packaging has gained the attention of the current research world. Thus, the natural polymer sources applicable in forming edible packaging materials, such as polysaccharides, proteins and lipids, are studied. Seaweed, referred to as marine macroalgae, is a rich source of polysaccharides. Different types of polysaccharides can be identified in the three main varieties of seaweed, carrageenan and agar in red algae, alginate, laminaran and fucoidan in brown algae, while ulvan is the major polysaccharide in green algae. The film-forming properties of these seaweed-based polysaccharides are enhanced due to their colloidal nature; meanwhile, the abundance and the low cost make them more applicable in edible packaging. Several modifications were carried out to achieve packaging materials with better mechanical and barrier properties. Hence, this chapter discusses the current applications of seaweed-based polysaccharides in edible packaging with improved properties in different sections such as fruits, vegetables and meat industries by analyzing recent research findings.

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Тези доповідей конференцій з теми "Carrageenan-based films"

Jaya Prakash, Nirmala, Rejish Ramakrishnan, Senthil Vadivu Kulandhaivelu, and Anantha Janani Vellaisamy Singaram. "Preparation and characterisation of carboxymethyl cellulose/carrageenan/jackfruit seed starch blend film for packaging applications." 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-p8.

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In this study, carboxymethyl cellulose, carrageenan-based films and a blend film with 1:1 concentration were prepared using the solvent casting method and the influence of various concentrations of jackfruit seed starch (0, 0.5, 1.0, 1.5, and 2 g) on its functional properties were investigated. The effect of jackfruit seed starch on strength properties such as tensile strength and elongation, as well as waterrelated characteristics such as water contact angle, water vapour permeability, and moisture content, were evaluated and compared with the results of the control blend films. FT-IR, TGA, SEM, XRD were performed to identify the functional group and its potential interactions, thermal stability, surface morphology and crystallinity of prepared films. The results suggests that addition of jackfruit seed starch from 0 to 1.5 g enhanced the tensile strength from 26.62 MPa to 33.26 MPa, but thereafter the tensile strength drops to 32.58 MPa and the elongation decreases. When compared to the carboxymethyl cellulose carrageenan control film, some physical parameters of the film, such as water vapour permeability and moisture content, decreased while thickness and contact angle increased significantly. The results of scanning electron microscopy exhibited rough and heterogeneous morphology for films with more starch content, while the control films exhibited smooth and homogenous structure. The presence of starch increased the crystallinity of all films, which attributed to improved thermal and mechanical stability of the prepared films.

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Praseptiangga, Danar, Sarah Giovani, Godras Jati Manuhara, and Dimas Rahadian Aji Muhammad. "Formulation and characterization of novel composite semi-refined iota carrageenan-based edible film incorporating palmitic acid." In 2017 THE 2ND INTERNATIONAL CONFERENCE ON ENERGY ENGINEERING AND SMART MATERIALS: ICEESM 2017. Author(s), 2017. http://dx.doi.org/10.1063/1.5002516.

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Praseptiangga, Danar, Nurmalita Fatmala, Godras Jati Manuhara, Rohula Utami, and Lia Umi Khasanah. "Preparation and preliminary characterization of semi refined kappa carrageenan-based edible film incorporated with cinnamon essential oil." In THE 2016 CONFERENCE ON FUNDAMENTAL AND APPLIED SCIENCE FOR ADVANCED TECHNOLOGY (CONFAST 2016): Proceeding of ConFAST 2016 Conference Series: International Conference on Physics and Applied Physics Research (ICPR 2016), International Conference on Industrial Biology (ICIBio 2016), and International Conference on Information System and Applied Mathematics (ICIAMath 2016). Author(s), 2016. http://dx.doi.org/10.1063/1.4953961.

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Praseptiangga, Danar, Hayunda Lail Zahara, Putut Ismu Widjanarko, I. Made Joni, and Camellia Panatarani. "Preparation and FTIR spectroscopic studies of SiO2-ZnO nanoparticles suspension for the development of carrageenan-based bio-nanocomposite film." In 3RD INTERNATIONAL CONFERENCE ON CONDENSED MATTER AND APPLIED PHYSICS (ICC-2019). AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0003434.

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Manuhara, Godras Jati, Danar Praseptiangga, Dimas Rahadian Aji Muhammad, and Bawani Hindami Maimuni. "Preparation and characterization of semi-refined kappa carrageenan-based edible film for nano coating application on minimally processed food." In PROCEEDINGS OF INTERNATIONAL SEMINAR ON MATHEMATICS, SCIENCE, AND COMPUTER SCIENCE EDUCATION (MSCEIS 2015). AIP Publishing LLC, 2016. http://dx.doi.org/10.1063/1.4941509.

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