Edible iron yam and maize starch convenient food flavoring packaging films with lemon essential oil as plasticization

Song, Xiaoyong; Luming, Cheng; Tan, Lian

doi:10.1590/fst.13118

Cited by 17 publications

(16 citation statements)

References 43 publications

(66 reference statements)

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“…However, it became 5.67% using CEO within a concentration of 3%. The potential cause of this increase is linked to the fact that the water-resistant surfactant has affected the hydrogen interstitially of the molecules within starch or starch in water [50]. Increasing the elongation at break is considered a positive affect regarding the flexibility of films, especially for those materials used as a package.…”

Section: Physical Mechanical and Barrier Properties Of Millet Starcmentioning

confidence: 99%

Development of a Millet Starch Edible Film Containing Clove Essential Oil

Al-Hashimi

Altemimi

Lakshmanan

et al. 2020

Foods

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Medicinal plants contain various secondary metabolites. The present study analyzed the essential oil of buds from clove (Syzygium aromaticum L.; Family: Myrtaceae) using gas chromatography-mass spectrometry (GC-MS). GC-MS analysis showed the presence of six major phytoconstituents, such as eugenol (66.01%), caryophyllene (19.88%), caryophyllene oxide (5.80%), phenol, 2-methoxy-4-(2-propenyl)-acetate (4.55%), and humulene (3.75%). The effect of clove essential oils (CEO) at 0%, 1%, 2%, and 3% (w/w) on the mechanical and barrier properties of starch films was evaluated. The tensile strength (TS) and elongation (E) of films with clove essential oil were 6.25 ± 0.03 MPa and 5.67% ± 0.08%, respectively. The antioxidant activity of the films significantly increased the millet starch film and presented the lowest antioxidant activity (0.3%) at a 30 minute incubation for the control sample, while increasing CEO fraction in the starch film lead to an increase in antioxidant activity, and the 3% CEO combined film presented the highest antioxidant activity (15.96%) at 90 min incubation. This finding could be explained by the incorporation of clove oil containing antioxidant properties that significantly increased with the incorporation of CEO (p < 0.05). A zone of inhibition ranging from 16 to 27 mm in diameter was obtained when using a concentration of CEO ranging from 1% to 3%. We also observed the presence of an antimicrobial activity on several tested microorganism including Escherichia coli, Pseudomonas aeruginosa, Enterobacter sp, Bacillus cereus, Staphylococcus aureus, and Trichoderma fungi. Thus, the current study reveals the possibility of using a millet starch edible film as a preservation method.

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Section: Physical Mechanical and Barrier Properties Of Millet Starcmentioning

confidence: 99%

Development of a Millet Starch Edible Film Containing Clove Essential Oil

Al-Hashimi

Altemimi

Lakshmanan

et al. 2020

Foods

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“…Water content (WC) was measured before and after dried in an oven at 105 °C for 24 h. WC was calculated as the following equation Equation 1 (Song et al, 2018a):…”

Section: Thickness Water Content Film Solubility Water Vapor Permementioning

confidence: 99%

“…Water vapor permeability (WVP) was measured gravimetrically according to the modified method previously described (Song et al, 2018a). The thickness of each film was measured by a micrometer at five randomly selected points.…”

Section: Thickness Water Content Film Solubility Water Vapor Permementioning

confidence: 99%

“…The films were sealed onto permeation cells (1384.74 mm 2 ×25 mm) filled with granular (Φ < 2mm) anhydrous calcium chloride. The permeation cells were then placed in desiccators filled with saturated sodium chloride solutions at relative humidity (RH) of 0, 75 and 100% at 25 °C and were weighed until weight changes were close to 0.001 g. WVP was calculated use the following equation Equation 4 (Song et al, 2018a): Where: m (g), L thickness (m), A permeation area (m 2 ), t (s), ΔP water vapor pressure difference (Pa). Each material type was tested 5 times.…”

Section: Thickness Water Content Film Solubility Water Vapor Permementioning

confidence: 99%

“…The convenience food industry has entered a period of rapid growth (Song et al, 2018b) due to changing trends in consumer lifestyles but this has also resulted in problems associated with waste and disposal of packaging materials (Koshy et al, 2015;Song et al, 2018a). The packaging including bags and wraps for these foods are constructed of plastic films using polyethylene such as biaxially oriented polypropylene polyethylene composite film (BOPP) and other PE films.…”

Section: Introductionmentioning

confidence: 99%

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Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zein

Song

Wang

2021

Food Sci. Technol

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We prepared bilayer films of iron yam-pea starch and corn zein to evaluate their potential application in the packaging of instant foods and condiments. We found that the water resistance and mechanical properties of bilayer films were improved after adding a layer of corn zein compared with the monolayer films of the starch materials. Scanning electron microscopy revealed that the bilayers were close and this was reflected in increased thermal stability and biocompatibility between layers with the addition of zein. Our experimental films showed greater elongation at break than the commercial biaxially oriented polypropylene polyethylene films. Based on the results of this study, the iron yam-pea starch/corn zein films have the mechanical strength and flexibility to be used for convenience food packaging materials, which are expected to provide consumers with clean products.

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