Gelatin capsule waste: new source of protein to develop a biodegradable film

Campo, Camila de; Pagno, Carlos Henrique; Costa, Tânia Maria Haas; Rios, Alessandro de Oliveira; Flôres, Simone Hickmann

doi:10.1590/0104-1428.2371

Cited by 11 publications

(11 citation statements)

References 41 publications

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“…Therefore, gelatin‐based films might be classified as rapidly degradable materials. [ 55 ] Similar results were found by Martucci and Ruseckaite, [ 97 ] who observed complete degradation of gelatin films after 14 days. Dalev et al [ 98 ] also noted that chemically crosslinked gelatin films lost more than 95% of their initial weight on the sixth day of incubation.…”

Section: Resultssupporting

confidence: 82%

“…[63] The MC and WS values (Table 5) for all films were approximately 22% and 37%, respectively. These results are in agreement with those obtained for gelatin-based films reported by Iahnke et al [64] (MC: 20.13%-24.92%; WS: 31.64%-43.39%) and Campo et al [55] (MC: 20.07%-21.36%; WS: 37.68%-46.23%).…”

Section: Moisture Content and Water Solubilitysupporting

confidence: 93%

“…[1] TS, EAB, and YM values (Table 5) for the control film were 1.53 MPa, 244.27%, and 2.14 MPa, respectively. This result corroborates those obtained for gelatin residuebased films by Iahnke et al [35] (TS: 2.66 MPa; EAB: 235%; YM: 4.07 MPa) and Campo et al [55] (TS: 2.41 MPa; EAB: 265%). EAB was not affected by OH and US application when compared to the control film.…”

Section: Mechanical Propertiessupporting

confidence: 92%

“…Thermogravimetric analysis (TGA) was performed according to Campo et al [ 55 ] Film samples (10 ± 1 mg) were scanned from 25°C to 650°C by a thermogravimetric analyzer (TGA Q500, TA Instruments, USA), at a heating rate of 10°C min −1 and using air as the purge gas (20 ml min −1 ).…”

Section: Methodsmentioning

confidence: 99%

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Effect of OHMIC heating and ultrasound on functional properties of biodegradable gelatin‐based films

Vargas

Flôres

Mercali

et al. 2022

Polymer Engineering & Sci

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This study aimed to evaluate the effect of ohmic heating (OH) and ultrasound (US) on the functional properties of biodegradable gelatin‐based films. For OH, electric field strength (30–120 V) and exposure time (5–20 min) were evaluated; for US, intensity (50%–100%) and the exposure time (5–20 min) were investigated. Regarding OH, higher mechanical properties (tensile strength and Young's modulus) values were obtained at the lowest electric field strength applied, regardless of the exposure time. For US, tensile strength and Young's modulus values significantly increased with increasing the US intensity and exposure time. Films produced with OH and US with optimized properties were compared to a control film (produced by conventional heating). X‐ray diffraction and thermogravimetric analysis indicated that films produced by US and OH showed a more ordered structure, with a higher crystallinity index, and were more thermally stable. The most pronounced effects on mechanical properties were obtained using OH: tensile strength increased from 1.53 MPa (control) to 3.86 MPa. US application reduced film opacity, resulting in a more transparent film with a smoother surface. Both treatments also significantly decreased the water vapor permeability but did not affect film thickness, moisture content, water solubility, and biodegradability.

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Section: Resultssupporting

confidence: 82%

Section: Moisture Content and Water Solubilitysupporting

confidence: 93%

Section: Mechanical Propertiessupporting

confidence: 92%

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Effect of OHMIC heating and ultrasound on functional properties of biodegradable gelatin‐based films

Vargas

Flôres

Mercali

et al. 2022

Polymer Engineering & Sci

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“…The biodegradability test proved that the films are biodegradable in natural environmental conditions. [65] B. Polysaccharides Based Polysaccharide used is cellulose and derivatives, starch and its derivatives, pectin, seaweed extract (alginate, carrageenan, order), gum (gum arabic and karaya gun), xanthan gum, chitosan and others. [6] Edible biodegradable films were developed from corn starch 80:20 "waxy":regular "native" and modified starch had highest hydrophilic properties which increased its thickness, permeability and solubility, and with mayor stability in acidic and alkaline medium.…”

Section: Introductionmentioning

confidence: 99%

Edible Packaging: Composition, Shelf Life and Safety

Gogulapati¹

2022

IJRASET

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Packaging today plays and important role in the quality of food products by providing protection from environmental, chemical and physical challenges. Edible food packaging is a type of packaging that is designed to be eaten or has the ability to biodegrade efficiently like the food that it contains. There are two of edible packaging that is edible films and edible coatings. Edible films have become widely used for a variety it could contribute to the reduction of environmental pollution. The use of edible packaging material has a short history. The development of food packaging has evolved as man’s lifestyle has changed. Edible packaging have been used for centuries in food industries to preserve food product, that is not a new preservation technique. Protein based films or coatings were developed from different products, they exhibit properties like increase in tensile strength, flexibility, flavourless, transparency, good oxygen barriers and also can control bacterial growth. The biodegradability test proved that the films are biodegradable in natural environmental conditions. Polysaccharides films or coatings are developed from different products, they exhibit some properties like improvement of solubility, strong tensile strength, permeability, elongation break, flexibility, permeability of oxygen and water vapour, and also it decreased some properties by adding some products into polysaccharides like it decreased water vapour permeability and transparency. Lipids films or coatings are developed from different products, they exhibit some properties like improved flexibility, smooth, increase film permeability, elongation towards gas, water and soluble substance. Lipid coating packaging are retardation of water loss and dehydration, and also can control respiration rate, transpiration rate and binding of ethylene biosynthesis process, and also adding some products to lipids has decreased its tensile strength. Antioxidants are added to edible packaging materials to delay the rate of oxidation reactions. Antimicrobial agents to enhance the shelf of food products. Edible packaging using different materials like proteins, polysaccharides and lipids have shown safety useage of edible packaging. Keywords: Biodegradeble, Edible films, Biopolymers, Tensile strength, Gelatin.

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