Assessment of film‐forming potential and properties of protein and polysaccharide‐based biopolymer films

Abstract

This study assessed the film-forming abilities of six types of proteins, as well as six types of polysaccharides at various concentrations (proteins: 0-16%; polysaccharides: 0-4%) and heating temperatures (60-80°C). Biopolymer films evaluated included: sodium caseinate (SC), whey protein isolate (WPI), gelatine (G); caboxymethyl cellulose (CMC), sodium alginate (SA) and potato starch (PS). Screening trials showed that optimal film-forming conditions were achieved using SC and G (4% and 8%), WPI (8% and 12%), PS, CMC (2% and 3%) or SA (1% and 1.5%) solutions heated to 80°C in combination with 50% (w/w) glycerol. Films manufactured from 1.5% SA, 8% G and 3% CMC had the highest tensile strength (24.88 MPa); flexibility (89.69%)/tear strength (0.30 N) and puncture resistance (22.66 N), respectively. SC, WPI and G-based films were more resistant to solvent than SA, CMC and PS. Film permeability to water vapour and oxygen decreased in the order: 12% WPI to 1% SA and 12% WPI to 1% SA. All films tested were impermeable to oil.

Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals

“…Gelatine film forming solutions were prepared according to the procedure outlined by Wang et al, (2007), with minor modifications. Briefly, dry beef gelatine was dissolved in distilled water (5% w/w) by heating at 90° C in a shaking water bath (SW23, Julabo USA INC., Allentown, PA, USA) for 30 min and glycerol was added under constant stirring at a concentration of 33% w/w dry matter.…”

“…Films formed using gelatin sources as a primary biopolymer packaging film are more desirable to manufactures as they are low cost and wide availability (Hanani et al, 2013). Gelatin has been shown to produce films with good transparency, mechanical and barrier properties, and can be manufactured by extrusion or casting processes (Hanani et al, 2012b, Hanani et al, 2013, Molinaro et al, 2015Wang et al, 2007). There is increased interest in the development and use of edible packaging materials to preserve meat quality for longer storage periods, while at the same time, maintaining food safety based on consumer demands for natural and safe products (Cutter et al, 2006;Ortega et al, 2014).…”

Gum Ghatti Based Edible Coating Emulsion with an Additive of Clove Oil Improves the Storage Life and Maintains the Quality of Papaya (Carica papaya L., cv. Madhu bindu)

“…Extraction and estimation of total chlorophylls and total carotenoids and lycopene were carried out by following the method of Wang et al, (2007).…”

Composite coating of alginate-olive oil enriched with antioxidants enhances postharvest quality and shelf life of Ber fruit (Ziziphus mauritiana Lamk. Var. Gola)

“…Sodium alginate forms a strong, translucent, glossy film, which is soluble in water, acid and alkali, making them a good choice for coating whole fruits and vegetables (Wang et al 2007). The most widely used commercial antibrowning formulations available today use calcium salts and ascorbate (Rupasinghe et al 2005).…”