Characterization of edible gum cordia film: Effects of beeswax

Haq, Muhammad Abdul; Hasnain, Abid; Jafri, Feroz Alam; Akbar, Muhammad Faheem; Khan, Adnan

doi:10.1016/j.lwt.2016.01.011

Cited by 44 publications

(18 citation statements)

References 27 publications

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“…Accordingly, the liquid form of essential oil at room temperature also facilitated the lm deformation and increased the E% value of the lms [55]. Similar results were reported by other researchers [53,[56][57][58][59][60]. Obtained results also revealed that the incorporation of CNF and NEO in combination improved the mechanical properties of lm samples compared to the control lm.…”

Section: Mechanical Propertiessupporting

confidence: 87%

Orange Juice Processing Waste as a Biopolymer Base for Biodegradable Film Formation Reinforced with Cellulose Nanofiber and Activated with Nettle Essential Oil

et al. 2021

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Concerns about environmental problems have led to the development of biodegradable packaging. Food wastes as a byproduct could be a good source for biopolymers. This study described the physical and antimicrobial features of nano biocomposite lms based on orange waste powder (OWP) with different concentrations of nettle essential oil (NEO) (1.5 and 3 %) as an antibacterial agent and cellulose nano ber (CNF) (3 and 6 %) as a structural reinforcement. Thus, tensile strength, elongation at break, water vapor permeability, FE-SEM, FTIR, XRD, DSC, and antimicrobial properties were investigated. As a result, adding CNF improved the tensile strength and water barrier properties of the samples. Compared to the control lm, adding NEO (3 %) decreased the tensile strength but increased water vapor permeability and melting temperature. Moreover, the OWP lm samples had an antimicrobial effect against ve foodborne pathogens. Although, adding NEO increased antimicrobial properties, adding CNF did not exhibit antimicrobial effects. Consequently, orange waste could be used to produce an active lm with improved physicomechanical and antibacterial properties by incorporating CNF and NEO.

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Section: Mechanical Propertiessupporting

confidence: 87%

Orange Juice Processing Waste as a Biopolymer Base for Biodegradable Film Formation Reinforced with Cellulose Nanofiber and Activated with Nettle Essential Oil

et al. 2021

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“…The values reported in Table 2 follow the same trend as the results obtained in the evaluation of the properties of moisture content and solubility in water. The addition of ESO to the TPS/PLA matrix shows a significant decrease in the permeability to water vapour, which in the case of pure TPS presented the highest WVP value, this may be associated with the polarity of the starch and the forces of attraction between the film and the water (Haq et al, 2016). When mixing PLA and TPS, the values of this parameter decrease by 61% compared to pure TPS.…”

Section: Interaction With Watermentioning

confidence: 93%

Application of modified vegetable oil for improvement of biodegradable materials based on thermoplastic starch and polylactic acid

Bohórquez-Ayala¹,

Rojano-Quiroz²,

González-Cuello³

et al. 2020

Rev.Mex.Ing.Quim.

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“…Transmisi uap air dalam kemasan sangat dipengaruhi oleh RH, temperatur, ketebalan, jenis dan konsentrasi plasticizer serta sifat bahan pembentuk dari film. Edible film yang dihasilkan semakin tebal maka kemampuan edible film dalam menahan uap air akan semakin baik (Haq et al 2016).…”

Section: Laju Transmisi Uap Air (Water Vapour Transmissoin Rate/wvtr)unclassified

Characteristic of Pedada Fruit Starch and Pectin and Its Application as Edible Film Raw Materials

Pradana¹,

Jacoeb²,

Suwandi

2017

Jurnal PHPI

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Abstrak Penggunaan kemasan sintetis yang umum digunakan selama ini menimbulkan masalah baru bagi kesehatan dan lingkungan hidup. Kemasan yang aman dan tidak merusak lingkungan sangat dibutuhkan, misalnya edible film. Sediaan alami yang berpotensi sebagai bahan baku pembuatan edible film salah satunya adalah buah pedada (Sonneratia caseolaris) karena ketersediaannya di alam cukup melimpah dan diduga memiliki kandungan pati dan pektin yang cukup tinggi. Tujuan penelitian ini adalah untuk menentukan karakeristik pati dan pektin dari buah pedada (Sonneratia caseolaris) dan menentukan karakteristik edible film yang dihasilkan. Pati buah pedada diperoleh dengan cara ekstraksi menggunakan pelarut air. Pati yang dihasilkan memiliki nilai kandungan total pati 51,04%, amilosa 24,23% dan amilopektin 26,81%. Ekstraksi pektin buah pedada menggunakan pelarut amonium oksalat 0,5% (b/v) dengan varian waktu 50 dan 70 menit. Hasil penelitan menunjukkan bahwa pati dan pektin (ekstraksi 70 menit) dari buah pedada dapat digunakan sebagai bahan baku pembuatan edible film. Perbedaan konsentrasi pati dan pektin mempengaruhi karakteristik edible film yang dihasilkan. Edible film dengan formula pati 4%, pektin 1,5%, dan gliserol 1,5% memiliki karakteristik kuat tarik, persen elongasi, laju transmisi uap, dan permeabilitas uap air terbaik.

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Characterization of edible gum cordia film: Effects of beeswax

Cited by 44 publications

References 27 publications

Orange Juice Processing Waste as a Biopolymer Base for Biodegradable Film Formation Reinforced with Cellulose Nanofiber and Activated with Nettle Essential Oil

Orange Juice Processing Waste as a Biopolymer Base for Biodegradable Film Formation Reinforced with Cellulose Nanofiber and Activated with Nettle Essential Oil

Application of modified vegetable oil for improvement of biodegradable materials based on thermoplastic starch and polylactic acid

Characteristic of Pedada Fruit Starch and Pectin and Its Application as Edible Film Raw Materials

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