Edible coating quality with three types of starch and sorbitol plasticizer

Hatmi, Retno Utami; Apriyati, Erni; Cahyaningrum, Nurdeana

doi:10.1051/e3sconf/202014202003

Cited by 13 publications

(10 citation statements)

References 23 publications

(36 reference statements)

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“…Moreover, the possibility of chemically modifying this natural and biodegradable polysaccharide increases significantly the range of compounds eligible for biocoatings. The main polysaccharides used to produce edible barriers are starch (natural or modified) [67], modified cellulose (carboxy methylcellulose [68], hydroxypropylcellulose [69], hydroxypropylmethylcellulose [70]), inulin (Jerusalem artichoke) [44], sodium alginate (brown seaweed) [71], chitosan (crustacean shells deacetylation) [72], pectin [7,73], carrageenan [64], pullulan [74], gellan [75], xanthan [76], etc.…”

Section: Polysaccharidesmentioning

confidence: 99%

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Edible and Functionalized Films/Coatings—Performances and Perspectives

et al. 2020

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In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.

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Section: Polysaccharidesmentioning

confidence: 99%

“…In an experimental design [67] with two factors-starch type (cassava, arrowroot, and canna) and starch percentage of (3%, 4%, 5%) (v/v)-the quality of prepared edible films was assessed. Sorbitol was used as a plasticizer.…”

Section: Polysaccharidesmentioning

confidence: 99%

Edible and Functionalized Films/Coatings—Performances and Perspectives

et al. 2020

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“…In the food industry, starch is used in food packaging as coatings or films produced mainly by extrusion and casting [2]. In the manufacture of starch edible coatings, amylose is preferred over amylopectin [66]. Starch based films are low cost, abundant, tasteless, colourless and odourless with very good oxygen barrier properties (due to its compact structure and low solubility) contributing to the improvement of food preservation and, consequently, its shelf-life extension [65][66][67].…”

Section: Starches Used In Food Packagingmentioning

confidence: 99%

“…In addition, starch is biodegradable and edible [67]. However, starch presents some disadvantages due to its hydrophilic nature caused by hydroxyl groups and formation of hydrogen bonds among starch molecules [66]. The hydrophilic nature of starch-based films is responsible for moisture absorption, resulting in swelling of the starch matrix, disruption of H bonds and increase in free volume within the starch-based film matrix.…”

Section: Starches Used In Food Packagingmentioning

confidence: 99%

Bioactive Edible Films and Coatings Based in Gums and Starch: Phenolic Enrichment and Foods Application

et al. 2021

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Edible films and coatings allow preserving fresh and processed food, maintaining quality, preventing microbial contamination and/or oxidation reactions and increasing the shelf life of food products. The structural matrix of edible films and coatings is mainly constituted by proteins, lipids or polysaccharides. However, it is possible to increase the bioactive potential of these polymeric matrices by adding phenolic compounds obtained from plant extracts. Phenolic compounds are known to possess several biological properties such as antioxidant and antimicrobial properties. Incorporating phenolic compounds enriched plant extracts in edible films and coatings contribute to preventing food spoilage/deterioration and the extension of shelf life. This review is focused on edible films and coatings based on gums and starch. Special attention is given to bioactive edible films and coatings incorporating plant extracts enriched in phenolic compounds.

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“…Penelitian tapioka sebagai bioplastik sudah banyak dilakukan, salah satunya penelitian Nurhajati et al (2019) yang menemukan bioplastik dengan sifat termoplastik dari tapioka, gliserol, air, dan dikatalis dengan asam asetat. Polimer tapioka, secara umum, memberikan sifat struktur yang kompak, tidak toksik, memiliki kapasitas filmogenik baik dalam membentuk bioplastik yang tidak berwarna dan tidak berasa (Hatmi et al, 2020;Mulyono et al, 2015). Adanya sifat pada polimer tapioka dapat mengatasi kelemahan struktur yang tidak kompak, mengatasi sifat tidak transparan pada bioplastik berbasis protein, khususnya kasein sehingga menjadi lebih kompak, aman, dan menarik.…”

Section: Pendahuluanunclassified

Karakteristik fisis bioplastik yang dibuat dari kombinasi pati tapioka dan kasein susu apkir

Nugrahanto¹,

Kurniawati²,

Erwanto

2021

MKKP

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This study aimed to develop bioplastic from a combination of tapioca starch and casein, as well as to determine the physical characteristics, such as thickness, density, light transmittance, and opacity. The composition of the bioplastic was made from two types of casein, namely commercial casein and rejected milk casein, with a ratio of tapioca starch and casein consisting of 4 treatment groups (4:0, 3:1, 2.5:1.5, 2:2). Each treatment was repeated 6 times. The physical characteristics data obtained were analyzed using a two-way ANOVA completely randomized design variance analysis. If there is a difference, it is continued with the Duncan multiple range test (DMRT). The results showed that the ratio of starch and casein had a very significant effect on all test parameters (P<0.01). An increase in commercial casein (CC) and rejected milk casein (EMC) increased thickness and opacity, while density and light transmittance decreased. Based on the research, bioplastic can be made with a combination of different ratios of tapioca starch and casein types with the best result were at a ratio of 2:2 which produced a thickness of 0.29 mm, light transmittance of 20.03%, opacity of 2.51%, while the density had the smallest value at 0.15 gr/cm 3 . In conclusion, rejected milk casein could be used as biomaterial to make bioplastic combined with tapioca starch.

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Edible coating quality with three types of starch and sorbitol plasticizer

Cited by 13 publications

References 23 publications

Edible and Functionalized Films/Coatings—Performances and Perspectives

Edible and Functionalized Films/Coatings—Performances and Perspectives

Bioactive Edible Films and Coatings Based in Gums and Starch: Phenolic Enrichment and Foods Application

Karakteristik fisis bioplastik yang dibuat dari kombinasi pati tapioka dan kasein susu apkir

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