Comparative Effect of Different Plasticizers on Barrier, Mechanical, Optical, and Sorption Properties of Hydroxypropyl Methylcellulose (HPMC)–Based Edible Film

Malik, Gulshan Kumar; Khuntia, Anjali

doi:10.1007/s42853-022-00132-2

Cited by 11 publications

(5 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…26 When choosing a film-forming material, it is important to preserve the integrity of food during storage, handling, and distribution. 29 In addition, water vapor permeability (WVP) is another important property of edible films that restricts water vapor transfer in packaged food products. 26 The water vapor may transfer from the internal or external environment through the packaging film, which may result in a reduction in food shelf-life and its deterioration.…”

Section: Key Properties Of Starch-based Edible Coatings and Filmsmentioning

confidence: 99%

Starch-based edible packaging: rheological, thermal, mechanical, microstructural, and barrier properties – a review

Santhosh,

Ahmed,

Thakur

et al. 2024

Sustainable Food Technol.

View full text Add to dashboard Cite

show abstract

Section: Key Properties Of Starch-based Edible Coatings and Filmsmentioning

confidence: 99%

Starch-based edible packaging: rheological, thermal, mechanical, microstructural, and barrier properties – a review

Santhosh,

Ahmed,

Thakur

et al. 2024

Sustainable Food Technol.

View full text Add to dashboard Cite

show abstract

“…Moreover, further increase in plasticiser decreased the film tensile strength (p < 0.05). Increasing Gly concentration in composite film significantly increased the mobility of polymer network chains by decreasing the interaction between the molecules of the basic ingredients the edible film (Rusli et al, 2017;Malik et al, 2022). The large number of hydroxyl groups, small molecule size, and hydrophilic nature of Gly make the molecules penetrate between the polymer chains, and weaken the intermolecular forces.…”

Section: Tensile Strength Elongation and Morphology Of Edible Filmmentioning

confidence: 99%

Combined effects of peanut oil and glycerol on whey protein-based edible film in extending fresh chicken meat shelf life

Putri,

Febiyanti,

Paramita

et al. 2024

IFRJ

View full text Add to dashboard Cite

The present work aimed to develop a new antibacterial composite edible film of whey protein-based containing peanut oil (PO). Different concentrations of PO (0, 2, and 4% wt.), glycerol (Gly) (10, 15, and 20% wt.), and Tween 80 (2% wt.) were used as ingredients. The used of PO as antibacterial compound in the edible film was applied on fresh chicken meat during storage time at room temperature (25°C) and refrigerated temperature (-5°C) for 10 d. The characteristics of edible film, texture, and TPC on chicken meat were evaluated. Based on the results, the incorporation of Gly to the film increased the moisture content, while the incorporation of PO to the film decreased the moisture content, and slightly increased the thickness. The antibacterial effect of the composite film increased linearly with increasing PO concentration. The shelf life of chicken meat for film containing 4% wt. PO was the best during chilled temperature storage for 10 d.

show abstract

“…In addition to glycerol, there are other plasticizers that are used in the production of edible films. These include: (1) sorbitol, which is sugar alcohol that can enhance the flexibility and mechanical properties of the film; (2) certain monosaccharides and oligosaccharides, including sugars like glucose, fructose, and maltose; (3) polyols, such as mannitol and xylitol, that contribute to the film's flexibility and water vapor barrier properties; (4) hydroxypropyl methylcellulose (HPMC) and carboxymethyl cellulose (CMC), which are cellulose derivatives that can enhance the film's mechanical and water vapor barrier properties; and (5) lipids, including waxes, oils, and derivatives, which improve the film's flexibility and water resistance [61][62][63][64].…”

Section: Starchmentioning

confidence: 99%

Edible Film Casting Techniques and Materials and Their Utilization for Meat-Based Product Packaging

Prakoso,

Indiarto,

Utama

2023

Polymers

View full text Add to dashboard Cite

According to a profusion of academic studies on the use of organic materials or biopolymers as key components, the current trajectory of food packaging techniques is showing a positive inclination. Notably, one such biopolymer that has attracted much attention is edible film. The biopolymers that have been stated as constitutive components are composed of polysaccharides, lipids, proteins, or a combination of these, which work together to reinforce one another’s properties and create homogenous mixtures. An edible film provides a clear, thin layer that encases foodstuffs, including their packaging. The production and use of edible film have recently been the focus of much research in the field of food polymers. Extending the shelf life of food goods is the goal of this research. Given their great susceptibility to change brought on by outside forces or pollutants, which may result in oxidative rancidity, the proper storage of nutrient-dense food items, particularly meat products, deserves careful study. Many edible films have been found to contain active ingredients, such antimicrobials or antioxidants, that can successfully prevent the spoiling of meat products, a process that can happen in a short amount of time. Surprisingly, a number of scholarly examinations reveal that edible film may be cooked alongside meat because of its organic makeup. We hope that the use of edible film will lead to a more environmentally responsible method of food packaging than has previously been possible.

show abstract

Comparative Effect of Different Plasticizers on Barrier, Mechanical, Optical, and Sorption Properties of Hydroxypropyl Methylcellulose (HPMC)–Based Edible Film

Cited by 11 publications

References 40 publications

Starch-based edible packaging: rheological, thermal, mechanical, microstructural, and barrier properties – a review

Starch-based edible packaging: rheological, thermal, mechanical, microstructural, and barrier properties – a review

Combined effects of peanut oil and glycerol on whey protein-based edible film in extending fresh chicken meat shelf life

Edible Film Casting Techniques and Materials and Their Utilization for Meat-Based Product Packaging

Contact Info

Product

Resources

About