Biodegradable Edible Films from Renewable Sources-potential for their Application in Fried Foods

Fontes, Luciana Cristina Brigatto; Ramos, Kasumi K.; Sivi, Thaís Cristina; Queiroz, Fernanda Paula Collares

doi:10.3923/ajft.2011.555.567

Cited by 14 publications

(7 citation statements)

References 8 publications

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“…According to da Silva et al (2012), WVP is a combined dissolution and diffusion controlled process, governed not only by the concentration and the chemical structure of the components but also by chain mobility, which is dependent on intermolecular forces, degree of crosslinking and crystallinity. The oxygen permeability coefficients of the films were similar to literature values reported for alginate and other polysaccharides films, such as pectin films (Fontes, Ramos, Sivi, & Queiroz, 2011). In comparison to synthetic polymer films, CaeCa films had oxygen permeability about 180 times lower than low density polyethylene films and comparable to EVOH and PVDC films, which are commonly used as oxygen barrier (Miller & Krochta, 1997).…”

Section: Physical Attributes Of Filmssupporting

confidence: 83%

“…WVP values found in this study were low in comparison to other biodegradable films, such as pectin or methylcellulose (Bierhalz et al, 2012;Fontes et al, 2011), but they were still notably higher than those of most synthetic polymer films. In general, films or coatings containing hydroxyl, ester or other polar groups tend to present low oxygen permeability and high water permeability (McHugh, Avena-Bustillos, & Krochta, 1993).…”

Section: Physical Attributes Of Filmscontrasting

confidence: 71%

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Effect of calcium and/or barium crosslinking on the physical and antimicrobial properties of natamycin-loaded alginate films

Bierhalz

Silva

Braga

et al. 2014

LWT - Food Science and Technology

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The preparation of alginate films with suitable properties requires a two-step contact with reticulating agents: initially a weakly structured pre-film is formatted which is further crosslinked in a second stage by immersion in a more concentrated solution. The present work evaluated the effects of a combined crosslinking procedure using calcium and barium ions on the physical and morphological properties of alginate-based films containing natamycin as antimicrobial agent. The release behavior of natamycin in water was evaluated as well as the antimicrobial activity against four target microorganisms, which are common cheese product contaminants. Films attributes were affected by the type of ion used in the second stage while the natamycin release rate and the antimicrobial activity were influenced by the ion used in the first stage. Films crosslinked with Ba 2þ in the first and Ca 2þ in the second stage (BaeCa films) exhibited physical properties very similar to films crosslinked with calcium in both stages. Release kinetics of natamycin in water fitted well to Fick's second law diffusional model, with effective diffusivity values ranging from 0.40 Â 10 À11 to 1.74 Â 10 À11 cm 2 /s. BaeCa films presented the lowest natamycin diffusion coefficient and the smallest inhibition zone diameter against the four microorganisms tested.

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Section: Physical Attributes Of Filmssupporting

confidence: 83%

Section: Physical Attributes Of Filmscontrasting

confidence: 71%

Effect of calcium and/or barium crosslinking on the physical and antimicrobial properties of natamycin-loaded alginate films

Bierhalz

Silva

Braga

et al. 2014

LWT - Food Science and Technology

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“…Due to the oxidation reactions caused by oxygen, for some foods it is important that the films have low oxygen permeability. 6 PVA results are higher compared to PVA values reported for chitosan-methylcellulose, chitosan, and methylcellulose films, 9.14 x 10-13, 1.90 x 10-13 g. s-1 Pa-1.m-1, respectively. 7 Cassava starch films of various species have an average PVA of 7.39 x 10-11 g. s-1.…”

Section: Discussioncontrasting

confidence: 66%

Edible films based on chayotextle starch and its effect on the shelf life of apples

Mendoza¹,

Hernandez²,

Romo³

et al. 2021

JABB

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The apple is a climacteric fruit, characterized by having a long post-harvest life in optimal storage conditions, in addition to various nutritional benefits. In Mexico, it has become common to sell apple by piece and ready to be consumed, each piece after being washed and disinfected, is protected with a polyurethane net and a low-density polyethylene plastic film, which contributes to the increase in the generation of solid waste and environmental pollution. The main objective of this work was to evaluate the effectiveness of edible films based on chayotextle starch and pectin with nopal mucilage, to preserve the physicochemical, microbiological and sensory characteristics of apples stored in refrigeration (4-6°C). Two types of films were made: T1: chayotextle starch (4%), glycerol (2%); T2: pectin (1%), nopal mucilage (0.5%), glycerol (30% w / v); These were determined the permeability to water vapor (T1: 1.317x10-12; T2: 8.854 g s- 1 Pa-1 m -1) and oxygen permeability (T1: 4.444x10-14, T2: 5.87 gm s -1 Pa-1 m-2). The shelf-life study in apples showed that both the edible films and the plastic material maintained the physicochemical (pH), sensory, rheological (Hardness) and microbiological (fungi and yeast, mesophilic aerobic and total coliform) characteristics of the apples for 40 days

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“…On frying, it showed the shortest time to change its color and size and the final color of the film after the contact time in both palm olein and palm stearin was black. [22] Chitosan based films have proven to be very effective in food preservation. [21] The chitosan coating with ultraviolet ray were applied for the preservation of jujube during storage.…”

Section: Introductionmentioning

confidence: 99%

Edible Packaging: Composition, Shelf Life and Safety

Gogulapati¹

2022

IJRASET

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Packaging today plays and important role in the quality of food products by providing protection from environmental, chemical and physical challenges. Edible food packaging is a type of packaging that is designed to be eaten or has the ability to biodegrade efficiently like the food that it contains. There are two of edible packaging that is edible films and edible coatings. Edible films have become widely used for a variety it could contribute to the reduction of environmental pollution. The use of edible packaging material has a short history. The development of food packaging has evolved as man’s lifestyle has changed. Edible packaging have been used for centuries in food industries to preserve food product, that is not a new preservation technique. Protein based films or coatings were developed from different products, they exhibit properties like increase in tensile strength, flexibility, flavourless, transparency, good oxygen barriers and also can control bacterial growth. The biodegradability test proved that the films are biodegradable in natural environmental conditions. Polysaccharides films or coatings are developed from different products, they exhibit some properties like improvement of solubility, strong tensile strength, permeability, elongation break, flexibility, permeability of oxygen and water vapour, and also it decreased some properties by adding some products into polysaccharides like it decreased water vapour permeability and transparency. Lipids films or coatings are developed from different products, they exhibit some properties like improved flexibility, smooth, increase film permeability, elongation towards gas, water and soluble substance. Lipid coating packaging are retardation of water loss and dehydration, and also can control respiration rate, transpiration rate and binding of ethylene biosynthesis process, and also adding some products to lipids has decreased its tensile strength. Antioxidants are added to edible packaging materials to delay the rate of oxidation reactions. Antimicrobial agents to enhance the shelf of food products. Edible packaging using different materials like proteins, polysaccharides and lipids have shown safety useage of edible packaging. Keywords: Biodegradeble, Edible films, Biopolymers, Tensile strength, Gelatin.

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Biodegradable Edible Films from Renewable Sources-potential for their Application in Fried Foods

Cited by 14 publications

References 8 publications

Effect of calcium and/or barium crosslinking on the physical and antimicrobial properties of natamycin-loaded alginate films

Effect of calcium and/or barium crosslinking on the physical and antimicrobial properties of natamycin-loaded alginate films

Edible films based on chayotextle starch and its effect on the shelf life of apples

Edible Packaging: Composition, Shelf Life and Safety

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