Edible films made from sodium casemate, starches, sugars or glycerol. Part 1

Arvanitoyannis, Ioannis S.; Psomiadou, Eleni; Nakayama, Atsuyoshi

doi:10.1016/s0144-8617(96)00123-3

Cited by 164 publications

(90 citation statements)

References 62 publications

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“…An edible film is a thin, continuous layer of edible material formed or placed on or between foods or food components (Bravin et al 2006). The application of edible films permit very diverse objectives such as the control of moisture loss, microbial growth, preservation of the structural integrity of the product or gradual release of antioxidant and antimicrobials into the food and food products (Arvanitoyannis et al 1996). Edible and biodegradable films are always not meant for total replacement of the synthetic packaging films (Krochta and Johnston 1997).…”

Section: Introductionmentioning

confidence: 99%

Development of chitosan based edible films: process optimization using response surface methodology

2014

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Three-factors Box-Behnken design of response surface methodology (RSM) was used to optimize chitosan level (1.5, 2.0, 2.5 %w/v), glycerol level (0.5, 0.75, 1.0 %w/v) and drying temperature (35, 40, 45°C) for the development of chitosan based edible films. The optimization was done on the basis of different responses viz. thickness, moisture, solubility, colour profile (L*, a*, b* value), penetrability, density, transmittance and water vapor transmission rate (WVTR). The linear effect of chitosan was significant (p<0.05) on all the responses. However, density was only significantly (p<0.05) affected by glycerol in a negative linear fashion. Drying temperature also significantly (p<0.05) affected thickness, penetrability, transmittance and WVTR in linear terms. The quadratic regression coefficient of chitosan showed a significant effect (p<0.05) on moisture, solubility and WVTR; glycerol level on moisture, L* value and transmittance; and drying temperature on a* value, penetrability, transmittance and WVTR. The effect of interaction of glycerol x temperature as well as chitosan x temperature was also significant (p<0.05) on a* value and WVTR of edible films. The optimized conditions were: 2.0 % w/v chitosan level, 0.75 % w/v glycerol level and drying temperature 40°C at a constant time of 48 h. All the response variables were in favourable range including thickness; 108.59 mμ, penetrability; 16.41 N, transmittance; 75.60 %, WVTR; 0.00174 g/m 2 -t for the optimized edible film. Results concluded that edible films with desirable bio-mechanical properties can be successfully developed and effectively utilized in the food packaging industry.

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Section: Introductionmentioning

confidence: 99%

Development of chitosan based edible films: process optimization using response surface methodology

2014

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“…protein) [11] and in the development of food ingredients, such as fat substitutes and meat replacers [12]. The studies on film formation properties of the coacervate complexes of sodium caseinate/wheat or starch corn have displayed that coacervate films are also promising in the fields of biopackaging or edible food packaging as they represent good mechanical and gas barrier properties [13]. Moreover, polyelectrolyte films produced by the chitosan/alginate coacervates have represented good biocompatibility and found promising in biomedical applications [14].…”

Section: Introductionmentioning

confidence: 99%

Complex coacervation of silk fibroin and hyaluronic acid

Malay

Bayraktar

Batıgün

2007

International Journal of Biological Macromolecules

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This study aimed to investigate the pH-induced complexation of silk fibroin (SF) and hyaluronic acid (HA). SF-HA complex coacervation was investigated by monitoring turbidity of the SF-HA system under slow acidification. Gravimetric analysis was performed to determine the yield of complex coacervation and viscosity of the system was measured to study the formation of the complexes at different pH values. The influences of total biopolymer concentration and biopolymer weight ratio on complex coacervation were examined during the analyses. Formation of the complexes was evidenced by the minimum viscosity and the maximum turbidity observed in the system. SF-HA complexes were formed within the pH-window of 2.5-3.5 regardless of the total biopolymer concentration or biopolymer ratio. Complex coacervation of SF-HA showed a reversible behavior and coacervation could be handled even in excess amounts of the biopolymers, which pointed out a non-stoichiometric complexation.

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“…For casein-based materials the most common plasticisers are polyols, sugars or starches owing to their miscibility with the protein and their ability to enhance elasticity and flexibility [6,7,69,[134][135][136]. Figure 1 shows a typical stress-strain curve obtained from a tensile test of a plasticised caseinate film and the derived mechanical properties (Tab.…”

Section: Casein-based Packaging Films and Biomaterialsmentioning

confidence: 99%

Non-food applications of milk components and dairy co-products: A review

Audic

Chaufer

Daufin

2003

Lait

180

144

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-Milk contains a lot of different components with their own functional properties and some of them, such as casein, have been used in the manufacture of non-food technical products for many years. The present review deals with the non-food applications of (i) the major individual components of milk: proteins (casein; soluble proteins); lactose; milk fat and (ii) whey, a co-product of cheese and casein manufacture. New applications of milk proteins on a laboratory scale are focused on the manufacture of protein-based films and biomaterials. Also, fermentation of lactose and whey provides low molecular weight compounds and exopolysaccharides. These promising routes for giving added value to dairy co-products and effluents should be applied to achieving a great reduction in dairy industry wastes.Non-food application / casein / lactose / whey / whey protein / milk fat / fermentation Résumé -Applications non-alimentaires des constituants du lait et des coproduits de l'industrie laitière : revue. Le lait est composé de différents constituants présentant chacun des propriétés fonctionnelles caractéristiques et ayant été valorisés dans le domaine non-alimentaire depuis de nombreuses années. L'objectif de cet article est de passer en revue ces applications nonalimentaires pour (i) les constituants individuels majoritaires du lait pris séparément à savoir : protéines (caséines ; protéines solubles), lactose, matière grasse ; et (ii) le lactosérum, co-produit de la transformation du lait en fromage ou en caséine. La fabrication de films et de biomatériaux à base de protéines apparaît comme l'une des applications les plus récentes et les plus attractives. D'autre part, la fermentation du lactose et/ou du lactosérum permet d'obtenir une grande variété de composés de faible masse molaire ainsi que des exopolysaccharides eux-mêmes valorisables. La variété des applications non-alimentaires répertoriées permet d'envisager différentes voies de valorisation pour les co-produits et les effluents de l'industrie laitière dans l'objectif de réduire au maximum les rejets.

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Edible films made from sodium casemate, starches, sugars or glycerol. Part 1

Cited by 164 publications

References 62 publications

Development of chitosan based edible films: process optimization using response surface methodology

Development of chitosan based edible films: process optimization using response surface methodology

Complex coacervation of silk fibroin and hyaluronic acid

Non-food applications of milk components and dairy co-products: A review

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