Characterization of edible biocomposite films directly prepared from psyllium seed husk and husk flour

Tóth, Annamária; Halász, Katalin

doi:10.1016/j.fpsl.2019.01.003

Cited by 42 publications

(24 citation statements)

References 49 publications

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“…In addition, this is a proof for the interaction between glycerol and water molecules in the plasticized PSM film. The same observation was reported by Tóth and Halász (2019), who reported the effect of glycerol and polyethylene glycol as plasticizers on forming psyllium-based films.…”

Section: Chemical Characteristicssupporting

confidence: 83%

“…The demands of modern life as well as the deficiencies of common food packaging methods, for example, low shelf life, toxicity, hard degradability, and eco-destructiveness, particularly with perishable food and minimally processed products, have led to introducing novel alternative biorenewable polymer-based materials for packaging (Muriel-Galet, Cran, Bigger, Hernández-Muñoz, & Gavara, 2015;Tóth & Halász, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Fabrication and characterization of a promising oregano‐extract/psyllium‐seed mucilage edible film for food packaging

Hajivand

Aryanejad

Akbari

et al. 2020

Journal of Food Science

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Herein, Psyllium‐seed mucilage (PSM) and oregano extract (OE) were incorporated into the design of a promising, biodegradable, and antimicrobial edible film to enhance the shelf life of food. Various OE‐PSM films with different concentrations of OE, PSM, and glycerol, as a plasticizer, were fabricated. Further physicochemical, mechanical, and structural studies demonstrated an enhancement in the films' thickness, extensibility, and water‐related properties (excluding water vapor permeability [WVP]) by increasing the glycerol and OE content. Also, the final OE‐PSM films presented a bit yellow and opaque appearance. The effectiveness of fabricated films against microbial attacks was confirmed by the in vitro zone of inhibition measurement against Staphylococcus aureus and Escherichia coli, almost 118 and 77 mm, respectively. In addition, the efficiency of films on the extension of the postharvest lifetime of strawberries to 16 days was optically approved by determining the coated strawberries decay. All mentioned above confirmed the potential of the developed OE‐PSM as a promising edible film. Practical Application Recently, new technology and materials have prompted to meet the consumers' demand for healthier and safer food. To support this claim, we developed a productive edible film (plasticized OE‐PSM film) which showed acceptable biodegradability, mechanical stability, water resistance, and antimicrobial efficiency. The unique properties of this edible film have made it a promising film, which is not only potent to extend the shelf life of food products, leading to facilitate the commercialization activities, but also inexpensive and more available over the traditional synthetic ones. These properties turn this film to a productive candidate, deserve to be implemented by the food and agricultural industries.

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Section: Chemical Characteristicssupporting

confidence: 83%

Section: Introductionmentioning

confidence: 99%

Fabrication and characterization of a promising oregano‐extract/psyllium‐seed mucilage edible film for food packaging

Hajivand

Aryanejad

Akbari

et al. 2020

Journal of Food Science

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show abstract

“…Based on the Japanese Industrial Standard (1975) the maximum amount of WVTR is 10 g/m 2 /h, while the transmission rate obtained in this study still does not meet the packaging film standard. However, the WVTR value of edible film in this study was even lower than the research conducted by Galdeano, et al (2013), Wirawan, Pratiwi, & Ananingsih (2017) and Tóth & Halász (2019). The analysis result of the WVTR value of the edible film is presented in Table 2.…”

Section: Water Vapor Transmission Rate (Wvtr) Of Edible Filmcontrasting

confidence: 60%

Edible Film Made of Corn Starch-Carrageenan-Rice Bran: The Characteristic of Formula's Viscosity, Water Content, and Water Vapor Transmission Rate

et al. 2020

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This research aimed to obtain the best formulation of corn starch, carrageenan, and rice bran as the main components of edible film to improve formula’s viscosity, water content, and Water Vapour Transmission Rate (WVTR). This research was an experimental research using Randomized Complete Block Design (RCBD). The first factor was corn starch concentration (1.5%; 2.5%; 3.5%), the second factor was carrageenan concentration (0.67%; 1%; 1.33%), and the third factor was rice bran concentration (0.12%; 0.25%; 0.38%). The analysis of variance showed that the interaction of corn starch, carrageenan, and rice bran has a significant impact on the viscosity, water content, and WVTR value of the edible film. Based on the viscosity, water content, and WVTR value of the edible film, the best formulation was found in the edible film with the corn starch concentration of 2.5%, 1% carrageenan, and 0.25% rice bran. The formula's viscosity value of this edible film was 165.1 ± 5.3 cP, with 14.65 ± 0.05% of water content, and 60.13 ± 0.05 g/m2/h of WVTR value

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“…However, scientists innovate in order to obtain best properties of the EP. An edible biocomposite film was proposed to be obtained directly from psyllium seed, but it was proven that the utilization of seeds husk and husk flour was more suitable [75]. In general, lipids are difficult to apply on the surface of some foods due to their poor adhesion to food products with hydrophilic surfaces [76].…”

Section: Materials and Techniques Used For Probiotic Epmentioning

confidence: 99%

Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review

Pop

Dufrechou

et al. 2019

Polymers

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Edible coatings and films represent an alternative packaging system characterized by being more environment-and customer-friendly than conventional systems of food protection. Research on edible coatings requires multidisciplinary efforts by food engineers, biopolymer specialists and biotechnologists. Entrapment of probiotic cells in edible films or coatings is a favorable approach that may overcome the limitations linked with the use of bioactive compounds in or on food products. The recognition of several health advantages associated with probiotics ingestion is worldwide accepted and well documented. Nevertheless, due to the low stability of probiotics in the food processing steps, in the food matrices and in the gastrointestinal tract, this kind of encapsulation is of high relevance. The development of new and functional edible packaging may lead to new functional foods. This review will focus on edible coatings and films containing probiotic cells (obtaining techniques, materials, characteristics, and applications) and the innovative entrapment techniques use to obtained such packaging.Polymers 2020, 12, 12 2 of 15 are biopolymers, proteins, lipids or composites. Thus, even if they are not consumed with food, they can be more rapidly and easily degraded with respect to plastic materials [5].The main difference between coating and film is in their preparation and application process. Indeed, edible films are usually obtained in parallel to food and then applied to the surface, whereas coatings are directly prepared on food surface [6]. Both coatings and films can entrap live probiotic microorganisms.Due to handling and hygienic limitations, EP can be combined with ecofriendly non-EP [6][7][8].The utilization of films for food preservation dates back to the 12th century in China, where wax was utilized to delay moisture loss from fruits. Sixteen centuries ago, the first edible films made from soymilk were used in Japan for fruits preservation and in order to obtain a shiny surface [9,10]. Due to the narrow variety of materials used to protect fruits and vegetables at that time, no big interest was shown to this type of package. Refrigeration, controlled/modified atmosphere, heat or radiation sterilization, smoking have ever received stronger attention than edible packaging. Of course, food conservation methods have considerably increased and have offered unlimited opportunities to prepare, store and consume any type of food in any season. However, EP can currently be applied to a large variety of food products, with unique, tailored and innovative ways of action than conventional food preservation techniques [1].Among various roles played by EP, physical protection [11] amplification and protection of food properties, carriers of food additives and prolongation of shelf life are the most important ones.EP may be categorized according to the class of their constituent material. Hydrocolloids (polysaccharides and proteins) and lipids are the most used materials. Among these, polysaccharides are the easiest to pu...

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Characterization of edible biocomposite films directly prepared from psyllium seed husk and husk flour

Cited by 42 publications

References 49 publications

Fabrication and characterization of a promising oregano‐extract/psyllium‐seed mucilage edible film for food packaging

Fabrication and characterization of a promising oregano‐extract/psyllium‐seed mucilage edible film for food packaging

Edible Film Made of Corn Starch-Carrageenan-Rice Bran: The Characteristic of Formula's Viscosity, Water Content, and Water Vapor Transmission Rate

Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review

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