Characterization of corn starch-based edible film incorporated with nutmeg oil nanoemulsion

Aisyah, Yuliani; Irwanda, Luthfan Putra; Haryani, Sri; Safriani, Novi

doi:10.1088/1757-899x/352/1/012050

Cited by 23 publications

(27 citation statements)

References 8 publications

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“…On the preparation day, the breaking stress of the rice starch film blended with trehalose and oil decreased with an increase in trehalose and oil concentrations (Figure 3A), and the breaking stress of the film blended with coconut oil tended to be lower than that of the film blended with canola oil (Figure 3A‐1 and 2). Similarly, vegetable oil could decrease breaking stress as a report of Aisyah, Irwanda, Haryani, and Safriani (2018) that tensile strength of corn starch film decreased with an increase in nutmeg oil concentration. Galus and Kadzińska (2016) reported that almond oil and walnut oil could decreased tensile strength of whey protein films.…”

Section: Resultsmentioning

confidence: 68%

Characteristics of rice starch film blended with sugar (trehalose/allose) and oil (canola oil/coconut oil): Part I – Filmogenic solution behavior and mechanical properties

Ploypetchara

Gohtani

2020

Journal of Food Science

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The concentrations effects of sugars (trehalose and allose) and oils (canola and coconut oil) on the characteristics of rice starch suspension and mechanical properties of rice starch film were studied. The samples were prepared using 3% (w/w) rice starch, with 10% or 30% (w/w) sugar (trehalose or allose) added and 10% or 30% (w/w) oil (canola or coconut). The droplet size of the film suspension increased with increasing oil concentration both in trehalose and allose, which blended with oil. The flow behavior of the film suspensions showed shear-thinning behavior as calculated by the Power Law model. The apparent viscosity tended to increase with the addition of sugar and oil. The breaking stress of the films blended with sugar and oil was less than that of control. On preparation day and after 7 days' storage, the breaking strain tended to increase more with the addition of coconut oil than with that of canola oil. However, breaking stress and breaking strain decreased after 28 days' storage. Adding sugar had correlation with mechanical properties whereas adding oil had correlation with film suspension characteristics, allowed the sugar and oil to interact and inhibited starch chain mobility due to concentration, sugar type, and oil type.

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Section: Resultsmentioning

confidence: 68%

Characteristics of rice starch film blended with sugar (trehalose/allose) and oil (canola oil/coconut oil): Part I – Filmogenic solution behavior and mechanical properties

Ploypetchara

Gohtani

2020

Journal of Food Science

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“…The morphology of composite edible films is examined using a scanning electron microscope (SEM) under 500 magnifications or higher. It is a very useful technique for taking a closer look at the surface of edible barriers in order to observe any cracks, breaks, openings on the surfaces, or particular morphologies that can appear by mixing several ingredients [33,93,198,201,[205][206][207][208]. The goal is to obtain a homogeneous surface without defects.…”

Section: Film Morphologymentioning

confidence: 99%

Edible and Functionalized Films/Coatings—Performances and Perspectives

et al. 2020

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In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.

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“…After drying the edible film peeled out from the glass tray. Then, four samples were prepared for different compositions of pectin, as shown in table.3.The films were then analyzed (Aisyah et al, 2018) [1] .…”

Section: Preparation Of Barnyard Millet Edible Filmmentioning

confidence: 99%

“…The thickness was noted after conditioning the strip for 48 hours in a humidity chamber at 25•c and 65 RH. The three readings of strips were taken randomly using a precision digital caliper meter (INSIZE) and the average was noted as final thickness (Aisyah et al, 2018) [1] .…”

Section: Thicknessmentioning

confidence: 99%

Preparation and characterization of edible film from Barnyard millet starch

Soujanya¹,

Hema²

2021

Int. J. Chem. Stud.

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Due to the cynical environmental impacts of synthetic plastics, there is an essential need for the development of edible films for industrial and many food applications. Researchers are creating various edible films based on starch for various food product applications. The present research work investigates the starch from barnyard millet and developed the edible film for packaging applications. These were developed by using barnyard millet starch, pectin, and glycerol with various amounts. The effect of the amount of additive on edible film thickness, moisture, solubility, swelling power, color, and transparency was investigated. Among all four samples B4 having the highest thickness which provides a thickness of 1.5mm, tensile strength 1.15MPa. B1 having the lowest solubility, swelling power, and transparency values. This research work contributes to the development of the barnyard millet starch edible film properties as an alternative food packaging by the addition of a different percentage of pectin. From this research the results show the application. This result shows the suitability of Barnyard millet starch for packaging applications.

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Characterization of corn starch-based edible film incorporated with nutmeg oil nanoemulsion

Cited by 23 publications

References 8 publications

Characteristics of rice starch film blended with sugar (trehalose/allose) and oil (canola oil/coconut oil): Part I – Filmogenic solution behavior and mechanical properties

Characteristics of rice starch film blended with sugar (trehalose/allose) and oil (canola oil/coconut oil): Part I – Filmogenic solution behavior and mechanical properties

Edible and Functionalized Films/Coatings—Performances and Perspectives

Preparation and characterization of edible film from Barnyard millet starch

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