Development of Hijiki-based Edible Films Using High-pressure Homogenization

Abstract

Edible biopolymer films were developed from hijiki (Hizikia fusiforme), using a high-pressure homogenization (HPH). Effects of pressure and pass number of HPH on color, tensile, moisture barrier properties, flavor profiles, and microstructure of hijiki films were investigated. A hydrocolloid of hijiki was processed by HPH at 69, 103, or 152 MPa with 1, 2, or 3 passes. A hijiki-base film was formed by drying a film-forming solution which was prepared by mixing of the HPH-processed suspension with glycerol and Polysorbate 20. Tensile strength and elastic modulus increased with increasing HPH pressure. Uniformity of the films increased as the pressure of HPH with 1 pass increased and the number of pass increased at 152 MPa. Water vapor permeability (2.1-3.3 g•mm/kPa • h • m 2) and water solubility (0.4-1.0%), which are relatively low compared to those of many other edible films, show the potential that hijiki-base films are applied to the range of low to intermediate moisture food as wrapping or coating.

Plasticization and moisture sensitivity of potato peel-based biopolymer films

“…The use of an emulsifier is suggested to avoid reagglomeration and, subsequently, to more accurately investigate the effects of different pressure levels on WVP. The non-significant effects of treatment pressure and pass number on the WVP of the PP films are consistent with the results of investigations of biopolymer films generated from apple peel and Hizikia fusiformis using HPH (6,24).…”

Preservation of Strawberry Juice by Dynamic High-Pressure Processing

“…DHP 처리 중 투입된 시료는 챔버의 좁 은 통로를 통과하는 동안 압력 변화, 공동작용(cavitation), 높은 전단응력 등의 물리적 작용을 받게 되고 (13,14), 식품 내 존재하 는 미생물들은 이러한 작용에 의해 세포벽이 붕괴되어 사멸되게 된다 (15).…”