Edible Films

The purpose of this research was to determine a suitable method to encapsulate antimicrobial extracts in liposome based on pectin film to inhibit food spoilage microorganisms. Clove oil, garlic oil and pomegranate extracts were selected to be used in the experiments. Their abilities to inhibit food spoilage microorganisms against Pseudomonas sp. ATCC 25619, E. coli ATCC 25922, E. coli ATCC 8739, Salmonella Typhimurium ATCC 23564, Salmonella Choleraesuis ATCC 25923, Lactobacillus sp. TISTR 539 and Lactobacillus sake TISTR 890 was found to be significantly positive. For liposome preparation, critical micelle concentration (CMC) of lecithin to form liposome was 11 % w/w. Then emulsion of antimicrobial extracts was prepared using double emulsion method. Oil phase contained lecithin solution in ethanol and mixture of clove oil and garlic oil (weight ratio of clove oil to garlic oil = 1:1) while water phase contained pomegranate extract. The concentration of lecithin as varied to 12, 14 and 16 % w/w and ratio of lecithin solution to antimicrobial extracts was 1:3, 1:6 and 1:9. Then stability of the emulsions was examined. The results showed that the emulsion prepared with lecithin concentration of 12% and ratio of lecithin solution to antimicrobial extract of 1:6 gave the best stability and good inhibition. All prepared emulsions showed positive result for bacterial inhibition. Physical properties of pectin film were studied at different pectin concentrations (2.5, 3, 3.5 and 4% w/v) mixed with calcium chloride (3, 5, 7 and 10% w/v) and plasticizers (glycerol (GLY) and sorbitol (SOR) at concentration of 40, 50 and 60% of the weight of pectin into film mixture). The results showed that at pectin concentration 4% w/v with calcium chloride 3% w/v and using GLY 50% exhibited better physical properties (TS 19.09 MPa, %E 7.85%, WVP 6.49 µg/msPa) than other treatments. Then liposome with antimicrobial extracts was added into selected film condition at varied concentrations (2, 4 and 6% w/w). Antimicrobial effects of pectin film incorporated with the liposome showed no significant different (p≤0.05) in bacterial inhibition zone between liposome concentrations except those of 4 and 6 % w/w had highest inhibition zone against Lactobacillus sp. TISTR 539 and Lactobacillus sake TISTR 890 significantly. The physical properties of pectin based film with antimicrobial liposome had following values;

This current study was undertaken to evaluate the effect of combining Aloe vera gel and African star Apple (Chrysophyllum albidum) juice on the shelf life and physical appearance of pelleted animal feed. The extracts of these two plants were prepared using standard methods and applied by spray pyrolysis method on the feed. The two extracts were proportionally mixed using the optimal design of mixture method. The optimal proportion was 4:1 (Aloe vera gel to African star apple juice). The phytochemical analysis of both extracts was carried out and found to contain kaempferol, flavanone, tannin, phylate, and aphylidine which are very effective antimicrobial and antioxidant agents. The toxicity test (LD50) shows that the blend of both extracts was non-toxic. This result was buttressed by FTIR analysis which showed no harmful functional group. The resultant effect of coating feed pellets with this novel mixture was an extension of the shelf life of pellets by 14 days and improving the physical appearance of the feed.

Pendirian pabrik sorbitol dari bonggol jagung dengan metode hidrogenasi katalitik ini didasarkan pada kebutuhan sorbitol yang meningkat setiap tahunnya. Bahan baku utama pembuatan sorbitol adalah glukosa, dimana glukosa dapat diperoleh melalui hidrolisis selulosa dari bahan baku biomassa. Biomassa yang tersedia melimpah di Indonesia salah satunya berupa limbah bonggol jagung. Pembuatan sorbitol dari bonggol jagung dengan metode hidrogenasi katalitik akan menghasilkkan konversi reaksi yang tinggi dengan pembentukan produk yang lebih cepat. Selain itu, ditinjau dari segi ekonomi, gas hidrogen yang dibutuhkan serta katalisnya memiliki harga yang relatif ekonomis, sehingga harga jual sorbitol dapat bersaing dan peluang usahanya semakin besar. Kelayakan pabrik sorbitol dari bonggol jagung dengan metode hidrogenasi katalitik ini dapat dilihat dari beberapa faktor sebagai berikut :

In India, one of the main reasons for grain losses during storage is insect infestation. Kodo millet (Paspalum scrobiculatum L.) is grown as a cereal in India only, although the wild grass is a widespread tropical weed. Kodo millet is said to be poisonous after rain. This could be due to a fungal infection. The current study examined how insects were stored in various packaging materials and how infestation affected the physical and chemical properties of dehulled kodo millet. Insects and pests that attack kodo millet include the khapra beetle (Trogoderma granarium), rice weevil (Sitophilus oryzae), grain moth (Sitotroga cerealella), and flour beetle (Tribolium castaneum). These pests and mites cause losses in both the quantity and quality of nutrients during the storage Original Research Article

Gond Katira is obtained from the discharge of Astragalus species. This is also known as Tragacanth gum, which has hydrophilic properties and is considered as natural coolant. Astragalus is a dicotyledonous plant and belongs to the Fabaceae family. Its important species are A. gummifer, A. brachycalyx, A. myriacanthus, A. kurdicus and A. echidna. This natural hydrocolloid after absorption of water swells to form a mucilaginous gel and helps to retain water and body temperature in summers. Tragacanth gum is made of tragacanthin and bassorin, which has anti-inflammatory, immunological, antioxidant and prebiotic effects in our body. During heat stress, Gond katira helps to maintain the cellular homeostasis by preserving osmotic equilibrium. As Gond katira is biocompatible and non-toxic, it is widely used in pharmaceutical, cosmetic and food industries, not only for medicinal product but also as stabilizer and emulsifier. Although Tragacanth gum is used extensively since ancient times, less research is available on the mechanism of its thermoregulation property. A complete understanding on its physiological, physicochemical, biological and therapeutic properties are required to understand it as natural coolant.

Tropical fruits, predominantly cultivated in Southeast Asia, are esteemed for their nutritional richness, distinctive taste, aroma, and visual appeal when consumed fresh. However, postharvest challenges have led to substantial global wastage, nearly 50 %. The advent of edible biopolymeric nanoparticles presents a novel solution to preserve the fruits' overall freshness. These nanoparticles, being edible, readily available, biodegradable, antimicrobial, antioxidant, Generally Recognized As Safe (GRAS), and non-toxic, are commonly prepared via ionic gelation owing to the method's physical crosslinking, simplicity, and affordability. The resulting biopolymeric nanoparticles, with or without additives, can be employed in basic formulations or as composite blends with other materials. This study aims to review the capabilities of biopolymeric nanoparticles in enhancing the physical and sensory aspects of tropical fruits, inhibiting microbial growth, and prolonging shelf life. Material selection for formulation is crucial, considering coating materials, the fruit's epidermal properties, internal and external factors. A variety of application techniques are covered such as spraying, and layer-by-layer among others, including their advantages, and disadvantages. Finally, the study addresses safety measures, legislation, current challenges, and industrial perspectives concerning fruit edible coating films.

The present study explores the formulation, development, and consumer acceptance of novel vegetable-based cookies produced in select bakeries in country. With growing health consciousness among consumers, the incorporation of vegetables into baked products offers a promising avenue to enhance nutritional profiles while maintaining palatability.

Kitosan adalah suatu polimer alami sehingga dapat digunakan sebagai edible coating pada makanan. Pembuatan edible coating kitosan memerlukan bahan tambahan berupa plasticizer. Penelitian ini bertujuan untuk mendapatkan kondisi optimal konsentrasi kitosan dan plasticizer gliserol pada pembuatan edible coating yang diaplikasikan pada buah jambu biji merah. Transformasi kitin menjadi kitosan dengan proses deasetilasi cangkang kepiting bakau (Scylla sp) melalui proses demineralisasi dan deproteinasi. Kitin dan kitosan yang diperoleh diuji kadar air, kadar abu, dan nilai derajat deasetilasinya. Dalam pembuatan edible coating, kitosan dilarutkan dalam asam asetat 1% (v/v) dengan konsentrasi variasi 1; 1,5; 2, 2,5; dan 3% (b/v). Pada masingmasing variasi ditambahkan dengan gliserol 1%. Pelapisan buah dilakukan dengan teknik pencelupan selama 1 menit, dikeringkan dan disimpan dalam suhu ruangan. Sebagai kontrol digunakan buah jambu biji segar tanpa pelapisan. Hasil penelitian menunjukkan bahwa kadar air kitin dan kitosan sebesar 1,96% dan 7,22%, kadar abu 1,84% dan 0,90%, serta derajat deasetilasi 68,61% dan 74,94%. Hasil uji kualitas mutu pada buah jambu biji merah dengan perlakuan K5G1 yaitu dengan kitosan 3% dan gliserol 1% menunjukkan kualitas mutu terbaik dengan nilai susut bobot 0,42%, nilai penurunan vitamin C 4,42%, nilai Total Plate Count (TPC) 17x104 koloni/mL, serta mempertahankan mutu buah selama 3 hari penyimpanan.

Chitosan and fish gelatin, by-products from marine industry, were used to prepare active biobased films containing an antioxidant (coumarin). After drying, the films were irradiated at 40 and 60kGy by electron beam accelerator. The effect of irradiation on the film properties as well as the antioxidant release mechanism were investigated and compared with the control. Electron Spin Resonance (ESR) unravelled free radical formation during irradiation in films containing coumarin. After antioxidant addition and/or irradiation treatment, only a shift of amide A, and amide B peak was observed for all the films, and a shift of amide II band for the control film after 60kGy irradiation dose. Irradiation allowed to improve the thermal stability of the control films. Both addition of coumarin and irradiation increased the surface wettability (increase of the polar component of the surface tension). From the water barrier analysis, neither irradiation nor coumarin addition influenced the permeability at the lower RH gradient used (0-30% RH). Using the higher RH gradient (30-84%) induced a rise of the WVP of all films (containing or not coumarin) after irradiation treatment. At 60kGy, the tensile strength of only the control films increased significantly. Finally, even if functional and structural properties are only weakly affected, it is enough to modify the release kinetics of the antioxidant into aqueous medium. The apparent diffusion coefficient of coumarin is two times reduced after irradiation. Irradiation also allowed to better protecting the encapsulated antioxidant. Indeed, the amount of coumarin in the non-irradiated film was significantly lowered Compared to the initial quantity, which is probably due to degradation. Coumarin in irradiated films is more protected considering this aspect.

This manuscript describes the detailed characterization of edible films made from two different protein products e whey protein isolate (WPI) and whey protein concentrate (WPC), added with three levels of glycerol (Gly) e i.e. 40, 50 and 60%(w/w). The molecular structure, as well as barrier, tensile, thermal, surface and optical properties of said films were determined, in attempts to provide a better understanding of the effects of proteinaceous purity and Gly content of the feedstock. WPI films exhibited statistically lower (p < 0.05) moisture content (MC), film solubility (S), water activity, water vapor permeability (WVP), oxygen and carbon dioxide permeabilities (O 2 P and CO 2 P, respectively) and color change values, as well as statistically higher (p < 0.05) density, surface hydrophobicity, mechanical resistance, elasticity, extensibility and transparency values than their WPC counterparts, for the same content of Gly. These results are consistent with data from thermal and FTIR analyses. Furthermore, a significant increase (p < 0.05) was observed in MC, S, WVP, O 2 P, CO 2 P, weight loss and extensibility of both protein films when the Gly content increased; whereas a significant decrease (p < 0.05) was observed in thermal features, as well as in mechanical resistance and elasticity e thus leading to weaker films. Therefore, fundamental elucidation was provided on the features of WPI and WPC germane to food packaging e along with suggestions to improve the most critical ones, i.e. extensibility and WVP.

ABSTRAK. Salah satu permasalahan yang terjadi di bidang pangan adalah penurunan kualitas pangan karena proses oksidasi lipid. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan variasi konsentrasi asam sitrat terhadap karakteristik film Kompleks Polilektrolit (KPE) Kitosan Alginat. Penelitian ini menggunakan metode eksperimen dengan pendekatan kuantitatif. Film KPE pada penelitian ini diperoleh dari penambahan asam sitrat dengan variasi konsentrasi 0 ppm(A0), 5 ppm(A1), 10 ppm(A2) dan 20 ppm(A3) ke dalam larutan kitosan-alginat. Parameter uji karakteristik film meliputi uji ketebalan, kadar air, kelarutan, densitas, transparansi film, FTIR dan aktivitas antioksidan. Hasil uji statistik menunjukkan penambahan asam sitrat dengan variasi konsentrasi berpengaruh signifikan terhadap karakteristik film kitosan alginat. Penambahan asam sitrat mampu meningkatkan ketebalan, densitas, dan transparansi film, namun menurunkan kadar air dan kelarutan film. Film kitosan alginat dengan penambahan asam sitrat memiliki nilai ketebalan dengan kisaran 0,0123-0,0187 mm dan telah memenuhi standar ketebalan edible film menurut Japanese Industrial Standard (JIS). Kadar air film berada pada rentang 11,74-15,85% dan telah memenuhi standar kadar air film sesuai SNI 06-3735-1995. Nilai kelarutan film berada pada rentang 8,33-12,215%, nilai transparansi film berada pada rentang 0,5127-4,9910, sedangkan nilai densitas film berada pada rentang 0,2105-2,0350 g.mL-1. Nilai aktivitas antioksidan tertinggi dimiliki oleh film dengan konsentrasi asam sitrat tertinggi (film A3).

A biodegradable material was prepared by blending sodium caseinate (NaCAS) with poly(butylene adipate-co-terephtalate) (PBAT). The best composition was selected from mechanical testing of PBAT/NaCAS blends for further manufacture of a partially biobased film able to deliver a bioactive compound. From stress-strain testing, it was determined that the best mechanical properties while keeping maximum NaCAS content were obtained for 80/20 w/w PBAT/NaCAS blends plasticized with 10 % Glycerol (Gly). The surfactant octyl-b-Dgalactofuranoside was used as an antitubercular agent and directly incorporated in the blend during hot mixing. The biodegradable films containing 1-5 % by weight of galactofuranoside were observed by SEM and showed crystalline structures on their surface. From X-ray diffraction studies, it was demonstrated that on the surface, the octyl galactofuranoside crystallized orthorhombic with space group P2 1 2 1 2 1 . The molecular packing calculated from X-ray data showed bilayer structures with interdigitated octyl chains. Finally, the mycobacteriostatic properties of Gly-plasticized PBAT/NaCAS films were evaluated from a modified Kirby-Bauer test.

The edible film is expected to replace the plastic packaging, so it can reduce plastic waste used. Information about edible film as food packaging that is stored at room temperature is still very few found. The aims of research is to assess the characteristics of an edible film from chitosan for biodegradable packaging to substitute plastic in general that it could not be processed further. The results of characterization making edible film chitosan with the addition of a plasticizer from carrageenan produce the value of the thickness, and tensile strength film meet the criteria of standard value for characterization of edible film, while the transmission of water vapor and the percentage of lengthening is not yet meet the criteria of standard value for characterization of edible film. Packaging is the final part of a process for the production of foodstuffs or other products. Today, the packaging industry is dominated by packaging materials made from plastic. This resulted in the i...

The effect of murta (Ugni molinae Turcz) leaves extract on water vapor permeability (WVP) and gas permeability (GP) of carboxymethylcellulose (CMC)-based films was studied. Two ecotypes of murta leaves ''Soloyo Grande'' (SG) and ''Soloyo Chico'' (SC), were analyzed for their composition (HPLC-MS) and SC extract revealed a higher concentration of flavonols than the SG extract. The film forming solution was prepared with 2 g of CMC, 0.4 ml of glycerol and 0.5 ml of sunflower oil in 100 ml of water (Control), 50 ml of water and 50 ml of each exctract (SC50 or SG50) and 100 ml of each extract (SC 100 or SG 100). The addition of murta leaves extract modified the WVP and GP of the films. The WVP decreased significantly (Pp0.05) with the incorporation of SG extract in the film but not with the SC extract (P40.05). The CO 2 and O 2 permeability of the films were influenced by the kind and concentration of murta leaves extract used. The CO 2 permeability, with SG extract was higher than without extract (Pp0.05) and with SC extract was not modified. The O 2 permeability with murta leaves extract were lower than without extract. Therefore, it is possible to consider that films with SC acts only as barrier to the oxygen, but with SG the water vapor and gas barrier properties were modified, being more permeable to the CO 2 and acting as barrier to O 2 and water vapor.

Guavas (Psidium guajava) are regarded as one of the most perishable commodities, primarily owing to their climacteric characteristics and heightened metabolic processes, resulting in a faster rate of softening. Edible coating is a natural ingredient that is employed as an alternative to extend the shelf life of fruits while also providing bioactive and functional compounds. Aloe vera gel is predominantly used for this purpose due to its widespread availability. Various concentrations of aloe vera-based coating formulation (25%, 50%, 75%, and 100%) were applied on fresh whole guava by dipping method. The guava was stored at a refrigerated condition (4˚C) and weight loss, color, firmness, vitamin C, total phenol, and pH change were observed in this research. A significant effect of aloe vera coating was found over the storage period. Aloe vera treatment lowered the weight loss, and retarded the texture and color compared to the control sample throughout the 28 days of storage. Vitamin C and total phenol content remined high at 141.4 mg/100g and 219.6 mg GAE/100g respectively in a 100% aloe vera coated sample after 28 days of storage compared to the control. Among 25%, 50%, 75%, and 100% aloe vera coated sample, 100% aloe vera was found to be the best coating material to prevent physical changes in fresh guava.

Climate changes and particularly global warming are topics carefully treated by specialists already since decades. The most pregnant factor that influences climate change is pollution, namely the high level carbon dioxide emissions. Besides other substances used by the most of the industries (oil, charcoal, fertilizers, etc.), plastics are not to be ignored when talking about pollution. Plastic waste affects animals and humans, as well as their habitat. In this respect, food industry engages in preserving the good functioning of the environment by developing and using biodegradable and bio-based resources for food packaging. The aim of this literature review was to identify the optimal sustainable packaging solution used for berries. The results of the study pointed out that the most used environmentally friendly packaging technique is the one that involves modified atmosphere. In terms of packaging materials, the literature is limited when it comes to biodegradable/bio-based soluti...

The safety limitations of chemical preservatives led to an increasing trend among industries and customers toward preservative-free foods; hence, the necessity has arisen for developing innovative, safe antimicrobial elements to prolong the shelf life. Beneficial microorganisms that are described as probiotics and also their metabolites are increasingly being considered as bioprotective agents. These microorganisms could be beneficial for extending food shelf-life and boosting human health. During distribution and storage (25 °C or 4 °C), they could contribute to suppressing unwanted microbes and then improving food safety and quality. Also, by tolerating the harsh conditions of gastrointestinal tract (low pH (~3), presence of bile salts, digestive enzymes, competition with other microbes, etc.), probiotics could exert several biological effects at the host. Besides inclusion in foods and supplements, probiotics and their functional metabolites could be delivered via edible packaging (EP). Recent studies have demonstrated the strong potential of pre/pro/post-biotic EP in food biopreservation. These packaging systems may show different potency of food biopreservation. Among others, postbiotics, as metabolic by-products of probiotics, have gained tremendous attention among researchers due to their unique properties like presenting a variety of antimicrobial activities, convenience in use in different industrial stages and commercialization, extended shelf life, and stability in a wide range of pH and temperature. In addition to antimicrobial activities, various bio-EP could differently influence physical or sensorial attributes of food commodities, impacting their acceptance by consumers. Hence, this study is aimed at presenting a comprehensive review of the application of bio-EP, not only by providing a protective barrier against physical damage but also by creating a controlled atmosphere to improve the health and shelf life of food.

Food industries worldwide are planning to develop new ingredients with novel physical and functional characteristics. The introduction of additional covalent cross-links by means of enzymes represents a promising tool to improve physicochemical properties, such as solubility, waterbinding or emulsifying capacity, foaming, viscosity, elasticity and gelation, of proteins intended for human consumption where chemical reagents for modifications are not acceptable. Transglutaminases are cross-linking enzymes currently available for catalyzing covalent bond formation among protein molecules. In this chapter general characteristics of the enzyme family are described together with transglutaminase applications in several food industry sectors. Correspondence/Reprint request: Prof. Raffaele Porta, Department of Food Science, University of Naples “Federico II”, P.co Gussone, 80055 Portici, Naples, Italy. E-mail: portaraf@unina.it

Edible film is a thin layer made of materials that can be broken down as packaging materials or coatings for food products. Edible film serves as a barrier (barrier) to the masses and serves to protect food from physical, chemical, and microbiological damage. The addition of plasticizers in the manufacture of edible films plays an important role for the characteristics of edible films. The purpose of this study was to determine the effect of giving glycerol and chitosan to the characteristics of edible film from kombucha green tea (Camellia sinensis L.). This study used a completely randomized design (CRD) with a concentration of 5% glycerol and 1%, 3%, 5% chitosan. Research parameters include thickness test and solubility test. The results of this study indicate that P3 (5% glycerol + 5% chitosan) has a thickness level of 0.32 mm and a water solubility rate of 49.408%. These characteristics are better compared to the results of the treatment on Control (5% glycerol), P1 (5% glycerol + 1% chitosan), and P2 (5% glycerol + 3% chitosan).

Edible films and coatings based on natural ingredients attract much interest today as an efficient, safe and ecologic approach for food products’ quality and shelf-life enhancement. Edible films and coatings protect food from mechanical and microbial damage, reduce moisture and volatiles escape, inhibit biochemical deterioration processes and improve food appearance, as well as enhance the products’ nutritional value. Advanced edible films and coatings can also serve as a matrix for the delivery of active agents such as natural antimicrobials, nutraceuticals, antibrowning agents and natural flavor and aroma compounds. For this purpose nano technology-based approaches can be exploited. The vegetables are more amenable crops for fresh-cut and minimally processed market that renders ready-to-cook produce that saves the time of today’s engaged life. The cut surface of the cut vegetables is prone to loss of weight, moisture and nutrients though packed. This review deals with the application of the edible coating to the fresh-cut and minimally-processed vegetables to serve purpose increasing shelf-life by reducing the post-harvest losses. Various methods and materials employed in the edible coating of vegetables are also discussed in this review.

Edible electronics present a blossoming path to a greener and eco-friendly future for electronics, whilst being biocompatible with living beings. With this characteristic, edible electronics has been recently proposed for the design and fabrication of edible and digestible sensors. More precisely, it has become a strong and sustainable candidate for continuous and in vivo monitoring and diagnosis of patients. Yet, the field is in constant search for new functional materials satisfying the stringent and contrasting requirements of safe edibility and performing electronics. With this in mind, a novel edible substrate, based entirely on cookie dough is presented in this letter. An extensive mechanical and electrical characterization of the edible substrate is provided, aside from a clear step-by-step guide for its fabrication. Additionally, to prove the use of the cookie-dough substrate for food-based electronics, we demonstrate a voltage divider and a resonant circuit fabricated on it. Tests have been conducted in dry and wet conditions, simulating intraoral environment. Sensing capabilities have been also investigated, with variations of temperature and pH. These findings push the boundaries of edible electronics, enabling a growing community of researchers to utilize the proposed substrate and circuits in a broad range of sensor technologies and applications.

Edible film is a thin layer of edible material placed on the surface of food products to provide a barrier for moisture, oxygen and solid transfer of the food. The main raw material in making edible film is breadfruit starch, chitosan as stabilizer and sorbitol as plasticizer. The aimed of this research was to determine the effect sorbitol addition as a plasticizer to the quality of edible film and determine the proper concentration of sorbitol to produce an elastic and not fragile edible film. This research used a completely randomized design (CRD) with five treatments (without sorbitol, 0.4%, 0.8%, 1.2% and 1.6%) and four replications. The result showed that the best sorbitol concentration was S1 (0.4%) with thickness 0.21mm, The rate of water vapor transmission 462.11 g/m 2 /24 h, tensile strength 10.33 Mpa and elongation 5.29%.

Edible film is a thin layer of edible material placed on the surface of food products to provide a barrier for moisture, oxygen and solid transfer of the food. The main raw material in making edible film is breadfruit starch, chitosan as stabilizer and sorbitol as plasticizer. Theaimed of this research was to determine the effect sorbitol addition as a plasticizer to the quality of edible film and determine the proper concentration of sorbitol to produce an elastic and not fragile edible film. This research used a completely randomized design (CRD) with five treatments (without sorbitol, 0.4%, 0.8%, 1.2% and 1.6%) and four replications. The result showed that the best sorbitol concentration was S1 (0.4%) with thickness 0.21mm, The rate of water vapor transmission 462.11 g/m2/24 h, tensile strength 10.33 Mpa and elongation 5.29%.

The study aimed to evaluate the chemical quality and shelf life of raw minced meat preserved by chitosan loaded with rosemary essential oil (EO). The control and the chitosan film incorporated with rosemary essential oil with different concentrations-preserved minced meat treatments were formed into meatballs to be stored at 4 • C for 10 days. The results showed a significant difference in the pH values of different treatments, the meat balls preserved by chitosan film incorporated with rosemary essential oil with different concentrations had the lowest value compared with control especially 0.6 % concentration, the pH recorded 6.02 at 10 th day of storage in which the treatments preserved using 1 % rosemary essential oil had 6.36 pH and the control samples were spoiled. The use of rosemary essential oil and chitosan incorporated film with different concentrations of rosemary had significant reductions in the value of Thiobarbituric Acid Reactive Substances (TBARs) and peroxide value (PV) in comparison with the control treatment. The preservation of minced meat by chitosan loaded with rosemary essential oil had a highly significant impact on the total antioxidant capacity (TAC) compared to unpreserved control samples. The 0.6 % rosemary incorporated with chitosan film preserved meat balls had the highest TAC 10 th day of storage (6.44). Therefore, the preservation of minced meat using chitosan loaded with rosemary essential oil improved the chemical quality and prolong the shelf life of minced meat and could be applied as a promising preservative for meat and its products.

Organisasi kesehatan dunia (WHO) tahun 2010 telah mencatat sekitar 30% jumlah penduduk di Indonesia meninggal akibat penyakit kardiovaskular. Penggunaan pembuluh darah sintetis merupakan salah satu penanganan pada penyakit kardiovaskular. Tujuan penelitian ini adalah mengetahui konsentrasi glutaraldehid terbaik, hasil karakterisasi dan memahami prosesnya. Proses pembuatan hollow-fiber Poly L-Lactid Acid (PLLA) coating kitosan-glutaraldehid sebagai kandidat pembuluh darah dengan menggunakan metode spinneret dan dip coating. Hasil dari pembuatan hollow fiber Poly L-Lactid Acid (PLLA) coating kitosan-glutaraldehid dilakukan karakterisasi (uji morfologi, uji tarik, uji sitotoksisitas, dan uji hemolisis). Hasil dari uji tarik (14,12 MPa – 24 MPa), nilai tertinggi terdapat pada glutaraldehid 0,1 M yang memiliki nilai kuat tarik 24 MPa. Hasil uji morfologi didapatkan ukuran diameter antara 3,062 mm – 3,572 mm dimana ukuran ini sesuai dengan diameter pembuluh darah sintetik yang dapat digun...

The present study was designed and conducted to increase the shelf life of fresh cut papaya cubes. The papaya fruit is the richest sources of antioxidant and nutrients such as Vitamin A (carotenes), vitamin C and flavonoids, vitamins-B, folate, pantothenic acid, minerals, potassium, magnesium and fiber. As the shelf life of peeled papaya is very less, to extend the shelf life of the papaya there is a need of new technologies. Edible coating is good alternatives and used as a barrier to minimize water loss. Edible coating made from carboxy methyl cellulose (CMC) and hydroxyl propyl methyl cellulose (HPMC) was used to preserve the quality of papaya product. The independent factors selected for coating of papaya cubes were, ratio of CMC and HPMC (1:0, 1:1, 0:1) and packaging materials (Aluminium foil and Cling wrap) were taken into account. The storage study of edible coated papaya cubes was carried out for 12 days in different conditions. The effect of independent variables on the responses like vitamin C, reducing sugar and storage lifewere analyzed at an interval of 4 days. The amount of ascorbic acid was found to be 41.55 to 24.75mg/100g and range of reducing sugar was obtained to be 3.49 to 4.1%.The maximum effect on storage life on papaya cubes was when coated with CMC and packed with aluminium foil. The best results on shelf life of papaya coated with CMC obtained 12 days while the shelf life of papaya packed with aluminium foil was found 11 days.

The influence of drying conditions (air temperature and relative humidity) on mechanical properties, solubility in water, and color of two kinds of soy protein isolate film: a commercial one (CSPI) and other obtained under laboratory conditions (LSPI) were evaluated using the response surface methodology (RSM). Soy protein films were prepared by casting using glycerol as plasticizer. The films were dried in a chamber with air circulation under controlled conditions of relative humidity (24%, 30%, 45%, 60%, 66%) and air temperature (34, 40, 55, 70, 76°C). It was verified that mechanical properties of films made from LSPI and CSPI are influenced in a very different way by the drying conditions due to a diverse initial protein conformation in both materials, as was revealed by DSC and SDS-Page studies. The solubility of the LSPI film was affected by temperature and relative humidity, being lowest ($50%) for films obtained at high RH and temperatures ranging from 45 to 76°C. For CSPI films, in contrast, solubility did not depend on the drying process and it remained relatively constant ($40%). The optimal drying conditions determined by RSM were: 70°C and 30% RH for CSPI films and 60°C and 60% RH for LSPI films. Dried under these conditions, CSPI films presented a higher tensile strength, lower elongation at break, lower solubility and better water and oxygen permeability than LSPI ones.

A nanolaminate consists of two or more layers of material with nanometric dimensions that are physically or chemically bonded to each other. Starch based edible films present suitable characteristics for food protection, but their functional properties are affected by film water content. Nanolaminated films were formulated by coating the starch film with lipid nanolayers in order to improve their water resistance and barrier properties. Lipid nanolayer presence was confirmed by SEM images and contact angle measurements. Sorption isotherms of nanolaminated films showed an important reduction in film water adsorption through all the a w range studied. The effect on permeability of the driving force (a w difference) and the a w values at each side of the film, were analysed. Water vapour transport was controlled by water diffusion through hydrophobic nanolayers. Nanolamination of edible films improved the water barrier properties of hydrophilic films by combining starch with lipids materials at nanometric scale.

Nanochitin (NC) and carboxymethyl cellulose (CMC) are biodegradable polymers that are prepared from aqua cultural and natural resources. NC at three concentrations (0.1, 0.5 and 1% w/w) was added to the CMC film using casting methods. The optimum result was obtained through the nanocomposite film with 1% NC in terms of water solubility (WS) (17%), moisture content (MC) (14%), and moisture absorption (MA) (16.28%). Water vapor permeability (WVP) of composite film is reduced by increasing concentration of NC. The lowest water vapor permeability value belongs to CMC/NC 1% with 0.30 g s-1 m-1 Pa-1 × 10-10. Moreover, tensile strength (TS) and elongation at break (EB) improved in CMC/NC film by increasing the NC content. By adding NC, the tensile strength of the nanocomposite was considerably enhanced from 4.98 to 24.59 MP. The differential scanning calorimetry (DSC) revealed that the glass transition temperature of NC (204.81°C) was lower than CMC (206.31 °C). X-ray analysis confirmed the emersion of crystalline peaks in CMC/NC. However, high concentration (1%) of NC led to the aggregation of NC in CMC film. Antibacterial activity was obtained against five pathogen bacteria and the result showed an effective inhibition on E. coli and S. aureus. The inhibition zones for CMC/ 1% NC were 3.66 mm and 3.00 mm against E. coli and S. aureus respectively. In conclusion, the results suggested that the quality of the CMC-based films can be improved through the addition of NC.

Tropical fruits, predominantly cultivated in Southeast Asia, are esteemed for their nutritional richness, distinctive taste, aroma, and visual appeal when consumed fresh. However, postharvest challenges have led to substantial global wastage, nearly 50 %. The advent of edible biopolymeric nanoparticles presents a novel solution to preserve the fruits' overall freshness. These nanoparticles, being edible, readily available, biodegradable, antimicrobial, antioxidant, Generally Recognized As Safe (GRAS), and non-toxic, are commonly prepared via ionic gelation owing to the method's physical crosslinking, simplicity, and affordability. The resulting biopolymeric nanoparticles, with or without additives, can be employed in basic formulations or as composite blends with other materials. This study aims to review the capabilities of biopolymeric nanoparticles in enhancing the physical and sensory aspects of tropical fruits, inhibiting microbial growth, and prolonging shelf life. Material selection for formulation is crucial, considering coating materials, the fruit's epidermal properties, internal and external factors. A variety of application techniques are covered such as spraying, and layer-by-layer among others, including their advantages, and disadvantages. Finally, the study addresses safety measures, legislation, current challenges, and industrial perspectives concerning fruit edible coating films.

Thymol nanoemulsions were produced by spontaneous emulsification, ultrasound, and a combination of both methods. The best result in terms of size and polydispersion was spontaneous emulsification where thymol was efficiently encapsulated, the nanoemulsions inhibited Botrytis cinerea at 110 ppm of thymol. A 10% dilution of this nanoemulsion in water was used to prepare quinoa-chitosan films. The film microstructure was porous and heterogeneous. The tensile strength of the film was significantly lower but its mean elongation at break was similar to that of the control film. The water vapour permeability was similar to that of the control film. The effect of nanoemulsion-thymol-quinoa protein/chitosan coating on mould growth in inoculated cherry tomatoes was evaluated. Compared with control samples (tomatoes without coating and those coated with quinoa protein/chitosan), tomatoes with this coating and inoculated with B. cinerea showed a significant decrease in fungal growth after 7 day...

Background: Strawberries are non-climacteric fruits with a low respiration rate, but are subject to serious fungal deterioration during postharvest handling. The edible coatings based on chitosan (CH), quinoa protein-chitosan (Q/CH) and quinoa protein-chitosan-sunflower oil (Q/CH/SO) may provide a solution to this problem. Thus, in this work CH, Q/CH and Q/CH/SO were elaborated and applied to fresh strawberries, and its effect on the strawberries shelf life during storage for 15 d was evaluated by mold and yeast count, fungal decay, carbon dioxide rate, physicochemical properties, and sensory evaluation. Results: On all analysis days, the strawberries coated with the film-forming CH, Q/CH and Q/CH/SO solutions presented a significant lower amount of mold and yeast growth than the uncoated strawberries. Coated strawberries with Q/CH/SO decreased the CO 2 emission rate by 60% compared to the uncoated strawberries. The color of the strawberries was not influenced by the films. There was no significant difference between the different coating groups and the uncoated group in the physicochemical parameters. Sensory analysis showed that the coating application retained the total sensorial quality. Conclusions: Fresh strawberries coated with CH, Q/CH/SO and Q/CH edible films had longer shelf lives than uncoated fruits.

Ltd.New active packaging films based on chitosan (Qo) and a blend of Qo and quinoa-protein (EPQ) were developed. The films were printed with chitosan-tripolyphosphate nanoparticles (NQos) and NQos loaded with thymol (NQoThs) using inkjet printing. Films were prepared by casting high-viscosity Qo and Qo/EPQ solutions (different ratios). Films suitable for printing were selected based on their mechanical properties and low levels of water uptake under simulated fresh-fruit storage conditions. The ionic gelation of low molecular weight Qo with tripolyphosphate produced 60-nm spherical nanoparticles, as seen with TEM. Before the NQoTh suspension was printed into films, 20% glycerol was added to modify the surface tension and kinematic viscosity of the suspension. Adding glycerol increased the Z-average and PDI by 24% and 12%, respectively, and decreased the Z-potential by 15%. Both NQoTh printed films had enhanced barrier properties compared with the control. The efficiency

Following the circular economy concept, all areas of science, including electronics, require individual approach. The green electronics approach implies processing natural based materials for development of electronic components even for single use, so that waste does not exist. This paper describes the production of thermistors from 3 different types of edible materials, their testing in laboratory conditions, as well as the application for measuring the temperature in the human oral cavity. To make the thermistor, three types of natural materials were used (carrageenan, polyvinyl alcohol and apple pomace-based). After fabrication, materials were poured into molds. Aluminium foil contacts were placed so that the electrical characterization of the materials could be performed. Several parameters were measured: resistance (R), impedance (Z) and the phase angle (θ) as a function of frequency. In order to determine whether the thermistors have a positive or negative temperature coeffic...

Edible duck feet gelatin (DFG)-based biocomposites with different glycerol (GLY) contents (15%, 25%, and 35% of dried DFG) were prepared. Physicochemical, mechanical, barrier, and heat seal properties of DFG films were characterized and compared as an alternative to bovine gelatin film. Increasing glycerol from 15 to 35% decreased the TS and YM and EB and HS increased, in value of 42.54-7.27 and 1240-157.10 MPa and 22.82-50.33% and 42.06-347.15 N/m respectively. The water vapor permeability (WVP) and oxygen permeability (OP) of films were increased from 4.78 to 5.6 × 10 −11 g m −1 Pa −1 s −1 and from 3.97 to 33.99 cm 3 mm/m 2 d kPa respectively. GAB model estimations showed monolayer water content of films increased with the increase of plasticizer content. Moisture sorption isotherm modelling exhibited a type II BET classification. Fourier transform infrared (FTIR) spectra showed shifted peak at approximately 1024 cm −1 , which was related to glycerol. The results show that the properties of DFG film are suitable for use as an alternative material to bovine gelatin film.

Fruits and vegetables, vital for daily nutrition, have seen a rise in demand due to their rich content of vitamins, minerals, antioxidants, and dietary fibers. However, these perishables face challenges from both abiotic and biotic factors, leading to spoilage and biochemical deterioration, which can compromise quality and safety. Postharvest losses are significant, especially in developing countries, often reaching 20-30%. Cold storage is essential but insufficient alone, necessitating additional postharvest technologies to maintain quality. Respiration rates, particularly in climacteric fruits, increase during ripening, marking senescence. Minimizing respiration and ethylene production is crucial for prolonging shelf life. Edible films and coatings have emerged as an effective solution, creating a barrier that reduces respiration, transpiration, and senescence while potentially incorporating nutrients and bio-preservatives. The quality of fruits and vegetables is multifaceted, encompassing appearance, texture, flavor, nutritional value, and safety, which can change during storage and commercialization due to environmental interactions. Edible coatings, made from natural, biodegradable polymers like proteins, carbohydrates, and lipids, offer a promising alternative to synthetic materials. These coatings can prolong shelf life by modifying the gaseous environment, reducing respiration and ethylene biosynthesis, and filling surface cracks. Edible coatings have shown effectiveness in preserving quality attributes such as texture, flavor, and nutritional content across various fruits. Research highlights their role in maintaining antioxidants, phenolics, and pigments, as well as regulating physicochemical properties. Different application methods (dipping, brushing, spraying) and composite blends enhance the coatings' effectiveness. Studies demonstrate the potential of coatings to reduce decay, delay ripening, and improve appearance while incorporating functional benefits like antioxidants. The development of edible coatings continues to focus on enhancing mechanical, barrier, and sensory properties, making them a viable solution for extending the shelf life and quality of fresh produce.

Food contact materials (FCMs) are materials that come in contact with food products such as food packaging which play a significant role in the food quality and safety. Plastic, which is a major food packaging material, harms the eco-system, wildlife, and the environment. As a result, numerous researches have been in progress on alternative polymers, which has similar properties as plastic but is also environmentally friendly (biodegradable). In recent years, the utilization of seaweed polysaccharides has piqued interest due to its biodegradability, non-toxicity, antioxidant capabilities, and excellent film formation ability. However, it has a number of drawbacks such as low tensile strength, water solubility, and moderate antibacterial characteristics, among others. The addition of other biopolymers, nanoparticles, or natural active agents improves these features. In this review article, we have summarized the current state of seaweed polysaccharide research in active packaging, in...

Edible films made from chitosan and starch materials have several physical limitations, particularly in terms of tensile strength and elongation. To address these limitations, glycerol and sorbitol are often added as plasticizers during the production process. Chitosan has also been reported to have plasticizing properties and can serve as an alternative through its modification into nanosized particles, thereby increasing its reactivity. Therefore, this study aimed to characterize the physical properties of edible films made from black mangrove (Rhizophora mucronata) fruit starch and chitosan by adding nano chitosan suspension at different storage temperatures to determine the best treatment. A completely randomized factorial design was used, and the data obtained were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level with IBM SPSS statistics 25. The treatments used included the addition of nano chitosan suspension (A) at various concentrations of 0%, 25%, 50%, and 75% with storage (B) for 0 days, 9 days at room temperature, and 9 days at cold storage (± 5 0 C) in triplicates. The significant treatments were then further tested using Honestly Significant Difference (sig < 0.05). The results showed that the addition of nano chitosan suspension with storage method affected the physical properties of the edible films. The edible film made from black mangrove fruit starch-chitosan with the addition of nano chitosan (50%:50%:75%) stored at cold temperature for nine days had the best physical properties to be applied as a package for fishery products (fillets) based on De Garmo analysis.

Procedures were developed to produce edible wheat, gluten-based films. A film was produced as a standard. Five additional films were then produced by modifying the initial film-forming solution. Modifications included changing the plasticizer, partially substituting wheat gluten with soy protein isolate and corn zein, and incorporating two acetylated monoglyceride products. All films were characterized by measuring selected mechanical properties, and permeabilities to water vapor and to oxygen. Comparison of the films, in terms of their measured properties, indicates ways to improve the overall performance of the standard film as a potential packaging material. A main limitation of all of the films was their poor water vapor barrier characteristics. On the other hand, they were very good oxygen barriers. All modified films were stronger than the standard in terms of tensile and bursting strength. The film containing soy protein was the strongest and the most uniform. Significant differences in measured properties were observed when the plasticizer was changed from glycerin to triethylene glycol.

Procedures were developed to produce edible wheat, gluten-based films. A film was produced as a standard. Five additional films were then produced by modifying the initial film-forming solution. Modifications included changing the plasticizer, partially substituting wheat gluten with soy protein isolate and corn zein, and incorporating two acetylated monoglyceride products. All films were characterized by measuring selected mechanical properties, and permeabilities to water vapor and to oxygen. Comparison of the films, in terms of their measured properties, indicates ways to improve the overall performance of the standard film as a potential packaging material. A main limitation of all of the films was their poor water vapor barrier characteristics. On the other hand, they were very good oxygen barriers. All modified films were stronger than the standard in terms of tensile and bursting strength. The film containing soy protein was the strongest and the most uniform. Significant differences in measured properties were observed when the plasticizer was changed from glycerin to triethylene glycol.

Procedures were developed to produce edible wheat, gluten-based films. A film was produced as a standard. Five additional films were then produced by modifying the initial film-forming solution. Modifications included changing the plasticizer, partially substituting wheat gluten with soy protein isolate and corn zein, and incorporating two acetylated monoglyceride products. All films were characterized by measuring selected mechanical properties, and permeabilities to water vapor and to oxygen. Comparison of the films, in terms of their measured properties, indicates ways to improve the overall performance of the standard film as a potential packaging material. A main limitation of all of the films was their poor water vapor barrier characteristics. On the other hand, they were very good oxygen barriers. All modified films were stronger than the standard in terms of tensile and bursting strength. The film containing soy protein was the strongest and the most uniform. Significant differences in measured properties were observed when the plasticizer was changed from glycerin to triethylene glycol.

Vacuum and temperature effects on moisture content, water vapor permeability (WVP), color (L, a, b, and DE), tensile strength (TS), elongation (E), and total soluble matter (TSM) of soy protein isolate (SPI) films were examined. SPI films were cured at 60,

Edible films from pectin and PEG were prepared.  Film formation was supported by hydrogen bonding between components.  Thermal and mechanical properties were affected by concentration and molecular weight of PEG.  The increasing PEG concentration caused an increase in water vapor permeability.  Films showed potential to be used in food packaging industry.

Plastik merupakan sumber sampah terbesar di dunia dan juga merusak lingkungan. Salah satu cara yang digunakan untuk mengurangi sampah plastik yaitu dengan menggunakan plastik biodegradable. Penelitian ini membuat plastik biodegradable dengan bahan baku pati ubi, dengan variasi gliserol (1% dan 2%) dengan aloe vera (2%, 3%, dan 5%). Pembuatan plastik biodegradabel dilakukan dengan menggunakan metode melt intercalation.sifat mekanik yang diuji adalah ketebalan,kuat tarik, elongasi,ketebalan, ketahanan air, dan biodegradable. Antimikroba yang diuji adalah bakteri Staphylococcus aureus dan Escherichia coli, antijamur yang diuji adalah Aspergilus niger. Hasil uji ketebalan plastik biodegradable menunjukan semakin besar konsentrasi maka semakin besar pula ketebalan plastik biodegradable didapati hasil ketebalan tertinggi ada pada konsentrasi gliserol 2% dan aloe vera 2% sebesar 0,518 mm. Hasil uji kuat tarik dipengaruhi oleh konsentrasi aloe vera semakin besar konsentrasi aloe vera maka semakin kecil hasilkuat tari yang dihasilkan, yaitu dengan nilai kuat tarik tertinggi adalah 0,145 MPa. Nilai elongasi dipengaruhi oleh konsentrasi gliserol, semakin tinggi konsentasi glierol maka semakin tinggi nilai elongasi. Nilai elongasi paling tinggi didapatkan pada gliserol 2% aloe vera 5% sebesar 49,45%. Nilai ketahanan air dipengaruhi oleh gliserol dan aloe vera, semakin rendah konsentrasi gliserol dan aloe vera maka semakin baik kemampuan menahan air, didapati hasil tertinggi ialah 79,98%. Hasil uji Biodegrabilitas dilakukan untuk mengetahui lama waktu terurainya plastik biodegradable di dalam tanah. Pada konsentrasi gliserol 2% aloe vera 5% didapati waktu terdegradasi adalah 17 hari 8 jam 54 menit. Semakin besar konsentrasi gliserol dan aloe vera mempengaruhi kecepatan degradasi suatu plastik biodegradable. Pada antimiktoba bakteri Staphylococcus aureus didapati zona hambat sebesar 8,32 mm. sedangkan pada bakteri Eschercia coli tidak dapati zona hambat sedikit pun. Pada anti jamur Aspergilus niger tidah didapati zona hambat. Kesimpulan dari penelitian ini pati ubi dapat dijadikan alternative bahan baku plastik biodegradable,dengan semakin tinggi konsentasi gliserol dan aloe vera maka semakin baik sifatmekanik plastik biodegradable. Aloe vera dengan konsentrasi 2%,3%, dan 5% tidak dapat berfungsi pada bakter Eschercia coli dan antijamur Aspergilus niger.

It was aimed to investigate the shelf-life of single baked (one stage heating at 280-300°C) mustafakemalpasa (MKP) cheese sweets coated with edible films such as κcarrageenan, chitosan, corn zein and whey protein concentrate (WPC). The sweets prepared were coated, packed in polystyrene bags and stored at room temperature (20±1°C). The shelf-life of sweet samples was determined by microbiological analyses, a w , titratable acidity, pH and sensory analysis. The microorganisms exhibited growth dependent upon the water activity levels during storage. The most significant growth was seen in moulds and yeasts. The minimum a w values for the growth of mould and yeasts were 0.85. Coating with chitosan and κ-carrageenan showed no significant effect on shelf-life of MKP sweets. The shelf-life of these samples was limited by 3 days same as control (noncoated) and deterioration occurred when the a w value reached 0.90. The coatings with WPC and corn zein prolonged the shelf-life of sweets from 3 to 10 days.