Mechanical and water vapour barrier properties of edible gellan films

Liu, Yang; Paulson, Allan T.

doi:10.1016/s0963-9969(00)00092-2

Cited by 263 publications

(196 citation statements)

References 16 publications

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“…Pawlak e Mucha (2003) reported that the hydroxypropylmethylcellulose (HPMC) form strong hydrogen bonding interactions between the functional groups of the component with chitosan. Additives (plasticizers), such as sorbitol, glycerol, or poly (ethylene glycol), are in general used to enhance the films flexibility and extensibility (YANG;PAULSoN, 2000).…”

Section: Resultsmentioning

confidence: 99%

Determination of structural and mechanical properties, diffractometry, and thermal analysis of chitosan and hydroxypropylmethylcellulose (HPMC) films plasticized with sorbitol

Rotta

Minatti

Barreto

2011

Ciênc. Tecnol. Aliment.

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Section: Resultsmentioning

confidence: 99%

Determination of structural and mechanical properties, diffractometry, and thermal analysis of chitosan and hydroxypropylmethylcellulose (HPMC) films plasticized with sorbitol

Rotta

Minatti

Barreto

2011

Ciênc. Tecnol. Aliment.

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“…Os filmes biodegradáveis foram preparados segundo a técnica de casting (YANG; PAULSON, 2000), que consiste na desidratação de uma solução filmogênica (SF) aplicada sobre placas de Petri de diâmetro de 15 cm. As suspensões foram submetidas à desidratação em estufa com ventilação forçada, à temperatura de 40 °C por 24 horas.…”

Section: Métodosunclassified

Características físicas de filmes biodegradáveis produzidos a partir de amidos modificados de mandioca

Henrique¹,

Cereda²,

Sarmento³

2008

Ciênc. Tecnol. Aliment.

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A poluição do meio ambiente devido ao descarte de filmes plásticos de polímeros sintéticos sem nenhum controle é um grande problema mundial. Para minimizar este problema, existe a possibilidade da utilização de biofilmes, e o amido é um dos materiais que pode participar da elaboração desse material, sendo biodegradável quando lançado no meio ambiente.Biofilme é um filme fino preparado a partir de materiais biológicos, que age como barreira a elementos externos e, conseqüentemente, pode proteger o produto embalado de danos físicos e biológicos e aumentar a sua vida útil.Recentemente tem havido um grande interesse pelo desenvolvimento de biofilmes comestíveis ou degradáveis biolo- AbstractCassava starches may be used as raw materials for developing biodegradable films. Some starch modification processes can make them miscible in cold water and others can modify their film properties, making them stronger and more flexible. The aim of this study was to evaluate the physical characteristics of biodegradable films developed from cassava modified starches using the casting process (dehydration of a filmogenic solution on Petri dishes). The modified starches used were cross linked, low and high viscosity carboxymethyl starches and esterified starch. Starch viscosity is an important property to produce the filmogenic solution and it was tested using the Rapid Visco Analyser (RVA). Excepting cross linked starch, all modified starches presented cold solubility. This property enables an easier preparation of the filmogenic solutions. However, all modified starches presented a severe reduction of setback values, property associated with film formation. The cassava modified starch films were compared to commercial PVC films of 0.0208 to 0.0217 mm thickness. The cassava modified starch films presented thickness values from 0.0551 to 0.1279 mm. The minimum thickness values were observed in pre-gelatinized and cross linked films. The scanning electron microscopy analysis of the films showed differences among the starches. The resulting films were transparent and homogeneous. There was no significant interference of film thickness in water vapor permeability and the films with 5% dry matter were more permeable than the PVC film. However, when modified starch films are compared to PVC commercial films, there is still much research to be made in the formulation to improve several properties necessary to fulfill the requirements of food packaging today. Keywords: cassava; modified starch; film; viscosity. ResumoAmidos de mandioca podem ser matérias-primas para a obtenção de filmes biodegradáveis, sendo que para a formação destes é necessária a elaboração de suspensões filmogênicas. Alguns processos de modificação do amido podem torná-lo miscível em água fria, e outros processos de modificação podem alterar as propriedades dos filmes, tornando-os mais fortes e flexíveis. O objetivo deste trabalho foi verificar as características físicas de filmes biodegradáveis elaborados com amidos modificados de mandioca pelo processo de casting (...

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“…However, research on edible films and coating as gone far beyond what anybody could have imagined 3 o 4 decades ago (Quirós-Sauceda et al 2014). Today, it is possible to suppress respiration, improve textural quality and retain volatile flavour and aroma compounds (Mauer et al 2000;Yang and Paulson 2000;Han et al 2004). Films and coating can also be loaded with functional and active ingredients, such…”

Section: Introductionmentioning

confidence: 99%

Edible antimicrobial films based on microencapsulated lemongrass oil

Bustos

Matiacevich

2015

J Food Sci Technol

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Edible films and coatings have been proposed as viable alternatives for the preservation of fresh food such as fruit, meat, fish and cheese. They can be designed to contain natural antioxidants, vitamins and antimicrobials in order to extend shelf life of the product keeping the natural sensorial properties. Essential oils have been targeted as potential active principles for edible films and coatings given their wellrecognized antioxidant, antimicrobial and sensory properties. In the present work, lemongrass oil (LMO) microcapsules were prepared by the emulsification-separation method using sodium caseinate as wall material. Microcapsules had an average size of 22 μm and contained over 51 % oil in their nucleus. The release kinetics of the LMO components was studied for both, microcapsules and microcapsule containing films. Experimental data for the controlled release of LMO components showed good correlation with Peppas and Weibull models. The effect of the alginate matrix on the release parameters of the mathematical models could be detected by the modification of the b constant of the Weibull equation which changed from 0.167 for the microcapsules to 0.351 for the films. Films containing LMO at concentrations of 1250, 2500 and 5000 ppm were able to inhibit growth of Escherichia coli ATCC 25922 and Listeria monocytogenes ISP 65-08 in liquid cultures. A possible future application of these films for shelf life extension of fresh food is discussed.

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Mechanical and water vapour barrier properties of edible gellan films

Cited by 263 publications

References 16 publications

Determination of structural and mechanical properties, diffractometry, and thermal analysis of chitosan and hydroxypropylmethylcellulose (HPMC) films plasticized with sorbitol

Determination of structural and mechanical properties, diffractometry, and thermal analysis of chitosan and hydroxypropylmethylcellulose (HPMC) films plasticized with sorbitol

Características físicas de filmes biodegradáveis produzidos a partir de amidos modificados de mandioca

Edible antimicrobial films based on microencapsulated lemongrass oil

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