Development of edible films from tapioca starch and agar, enriched with red cabbage (<i>Brassica oleracea</i>) as a sausage deterioration bio-indicator

Wardana, Ata Aditya; Widyaningsih, Tri Dewanti

doi:10.1088/1755-1315/109/1/012031

Cited by 14 publications

(14 citation statements)

References 29 publications

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“…In addition, the sulfated segments could disrupt the double-helix aggregation and make the agar structure flexible [8]. In general, with an increasing amount of agar, the composite had improved mechanical properties (both σ t and ε b increased), which agrees with previous studies [8,13,17]. Increasing agar content from 0% to 80% increased σ t by 52.8% and ε b showed the maximum value for S2A8 (10.76%).…”

Section: Mechanical Properties Of Starch/agar Filmssupporting

confidence: 88%

“…The improvement in σ t may be attributed to chain interactions between starch and agar and the cohesive morphology of composite films (as shown by SEM images) after the addition of agar. In addition, the water holding capacity of the composite films might be increased with a higher content of agar, thereby increasing ε b [17]. thus, they can be considered to have a hydrophilic surface [45,54].…”

Section: Mechanical Properties Of Starch/agar Filmsmentioning

confidence: 99%

“…For starch-based materials to be used for food packaging, high transparency and mechanical strength and low hygroscopicity are desirable [16]. Various attempts have been made to overcome the limitations of starch and ameliorate the properties of starch-based films, such as chemical modification [7,10], blending with cellulose or starch crystals [3], agar [1,8,17], maltodextrin [2], xanthan [13], arabinoxylan [8], chitosan [18], and addition of plasticizers (e.g., glycerol, sorbitol, and lignin) [1,19,20] or polysorbate 80 [19].…”

Section: Introductionmentioning

confidence: 99%

“…Agar contains sulfated functional groups and hydrophilic colloid molecules, which are beneficial for film formation [24]. Adding agar into starch results in a notable improvement in elongation and tensile stress and reduced water vapor permeability [1,2,7,8,10,13,17]. For example, Jumaidin et al [10] evaluated the Young's modulus and tensile strength of sugar palm starch/agar blends, which had the highest values when the agar content was 40 wt.% and 30 wt.%, respectively.…”

Section: Introductionmentioning

confidence: 99%

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Plasticized Starch/Agar Composite Films: Processing, Morphology, Structure, Mechanical Properties and Surface Hydrophilicity

et al. 2021

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Natural biopolymers, which are renewable, widely available, biodegradable, and biocompatible, have attracted huge interest in the development of biocomposite materials. Herein, formulation–property relationships for starch/agar composite films were investigated. First, rapid visco analysis was used to confirm the conditions needed for their gelation and to prepare filmogenic solutions. All the original crystalline and/or lamellar structures of starch and agar were destroyed, and films with cohesive and compact structures were formed, as shown by SEM, XRD, and SAXS. All the plasticized films were predominantly amorphous, and the polymorphs of the composite films were closer to that of the agar-only film. FTIR results suggest that the incorporation of agar restricted starch chain interaction and rearrangement. The addition of agar to starch increased both tensile strength and elongation at break, but the improvements were insignificant after the agar content was over 50 wt.%. Contact angle results indicate that compared with the other samples, the 4:6 (wt./wt.) starch/agar film was less hydrophilic. Thus, this work shows that agar dominates the structure and properties of starch/agar composites, and the best properties can be obtained with a certain starch/agar ratio. Such composite polysaccharide films with tailored mechanical properties and surface hydrophilicity could be useful in biodegradable packaging and biomedical applications (wound dressing and tissue scaffolding).

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Section: Mechanical Properties Of Starch/agar Filmssupporting

confidence: 88%

Section: Mechanical Properties Of Starch/agar Filmsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Plasticized Starch/Agar Composite Films: Processing, Morphology, Structure, Mechanical Properties and Surface Hydrophilicity

et al. 2021

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“…Elongation values were measured using a Universal Instrument Tensile Strength Meter by cutting the edible film with an area of 10x5 cm and then stretching it at a speed of 50 mm/minute. The formula used for length measurement was adopted from Wardana & Widyaningsih (2017):…”

Section: Preparation Of Edible Filmmentioning

confidence: 99%

Characterization and Antimicrobial Activity of Whey Edible Film Composite Enriched with Clove Essential Oil

Fahrullah

Ervandi

Rosyidi

2021

Trop. Anim. Sci. J.

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Antimicrobial edible films made from clove essential oil play a role in reducing, inhibiting, or slowing the growth of bacteria that may be existed in food packaging or packaging materials to extend the shelf life of packaged foods. This study aims to produce whey and clove oil films with film thickness, elongation, tensile strength, water vapor transmission rate, optical properties, antimicrobial properties of clove oil, and its inhibition against pathogenic microbes. The physical and antimicrobial characteristics of edible film were investigated using an experimental method in a completely randomized design with four treatments. The treatment used different concentrations of clove oil (C0: 0% clove essential oil, C1: 5% clove essential oil, C2: 10% clove essential oil, and C3: 15% clove essential oil). The percentage value of elongation and microbial inhibitory activity were significantly affected (p<0.01) by the concentration of clove essential oil. Based on all variables, 10% clove essential oil concentration is the best treatment with a thickness of 0.035 mm, elongation of 78%, tensile strength of 8.82 N, water vapor transmission rate of 7.80 g.mm -2 .day -1 , and inhibitions of E. coli and S. aureus resulted in high rates. The results conclude that the addition of clove essential oil has a promising potential to improve the antimicrobial properties of whey edible film composites. The use of clove essential oil at the level of 10% is the best treatment.

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Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness

Esfahani

Nafchi

Baghaei

et al. 2022

Food Science & Nutrition

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Nowadays, the development of pH‐sensitive smart edible films using biopolymers and natural plant extracts (especially those rich in anthocyanins) has attracted much attention. Therefore, in this study, the intelligent edible film was produced and characterized using cassava starch and pomegranate peel powder (PPP) and the possibility of using production films to monitor the freshness of lamb meat. The smart films were prepared using different concentrations of PPP (2, 4, 6, and 8% w/w) and the solvent casting method. The results showed that the incorporation of PPP had a significant effect on the mechanical parameters of the starch films. With increasing the levels of PPP, the color of the films became darker and redder. Increasing the PPP levels also led to an increase in total phenol content (TPC) (from 0 to 13 mg GAE (gallic acid equivalent)/g) and antioxidant activity (from 0% to 70% DPPH (1,1‐diphenyl‐2‐picryl hydrazyl) radical scavenging) of the produced films (p < .05). The intelligent film was used in the lamb meat packaging, and the color of the film changed from red to green during the storage period at 25°C. The amount of total volatile basic nitrogen (TVB‐N) in the meat could be detected by color changes of the intelligent films. Finally, this study demonstrated that the film based on cassava starch and PPP could be used as an intelligent and pH‐sensitive film to monitor the freshness of meat and meat products.

show abstract

Development of edible films from tapioca starch and agar, enriched with red cabbage (Brassica oleracea) as a sausage deterioration bio-indicator

Cited by 14 publications

References 29 publications

Plasticized Starch/Agar Composite Films: Processing, Morphology, Structure, Mechanical Properties and Surface Hydrophilicity

Plasticized Starch/Agar Composite Films: Processing, Morphology, Structure, Mechanical Properties and Surface Hydrophilicity

Characterization and Antimicrobial Activity of Whey Edible Film Composite Enriched with Clove Essential Oil

Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness

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