Mechanical, Chemical and Microstructure Properties of Composite Edible Film Added with Modified Casein

Apriliyani, MP Mulia W.; Andriani, Ria Dewi; Rahayu, Premy Puspitawati; Purwadi, Purwadi; Manab, Abdul

doi:10.21776/ub.jitek.2020.015.03.4

Cited by 7 publications

(6 citation statements)

References 15 publications

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“…This was attributed to the binding of both polymers, resulting in the limited availability of free water. Ideal packaging should maintain low moisture content ranging from 16 to 24% to allow for protecting the packaged product during its shelf life [ 49 ]. Hence, the CS/NaCas composite film in this study possessed the desired moisture content value that has the least effect on food safety and quality.…”

Section: Resultsmentioning

confidence: 99%

Chitosan–Sodium Caseinate Composite Edible Film Incorporated with Probiotic Limosilactobacillus fermentum: Physical Properties, Viability, and Antibacterial Properties

Wai

How

Saleena

et al. 2022

Foods

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Single-use synthetic plastics that are used as food packaging is one of the major contributors to environmental pollution. Hence, this study aimed to develop a biodegradable edible film incorporated with Limosilactobacillus fermentum. Investigation of the physical and mechanical properties of chitosan (CS), sodium caseinate (NaCas), and chitosan/sodium caseinate (CS/NaCas) composite films allowed us to determine that CS/NaCas composite films displayed higher opacity (7.40 A/mm), lower water solubility (27.6%), and higher Young’s modulus (0.27 MPa) compared with pure CS and NaCas films. Therefore, Lb. fermentum bacteria were only incorporated in CS/NaCas composite films. Comparison of the physical and mechanical properties of CS/NaCas composite films incorporated with bacteria with those of control CS/NaCas composite films allowed us to observe that they were not affected by the addition of probiotics, except for the flexibility of films, which was improved. The Lb. fermentum incorporated composite films had a 0.11 mm thickness, 17.9% moisture content, 30.8% water solubility, 8.69 A/mm opacity, 25 MPa tensile strength, and 88.80% elongation at break. The viability of Lb. fermentum after drying the films and the antibacterial properties of films against Escherichia coli O157:H7 and Staphylococcus aureus ATCC 29213 were also evaluated after the addition of Lb. fermentum in the composite films. Dried Lb. fermentum composite films with 6.65 log10 CFU/g showed an inhibitory effect against E. coli and S. aureus (0.67 mm and 0.80 mm inhibition zone diameters, respectively). This shows that the Lb.-fermentum-incorporated CS/NaCas composite film is a potential bioactive packaging material for perishable food product preservation.

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Section: Resultsmentioning

confidence: 99%

Chitosan–Sodium Caseinate Composite Edible Film Incorporated with Probiotic Limosilactobacillus fermentum: Physical Properties, Viability, and Antibacterial Properties

Wai

How

Saleena

et al. 2022

Foods

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“…Caseinbased edible films were dissolved with aquadest and the addition of a plasticizer using glycerol. This is the same as previous study which reported that edible films were made dissolving casein in 1 g/50 ml of distilled water [6]. Edible film bovine milk is made by dissolving bovine milk with aquadest, Na 2 HPO 4 and NaH 2 PO 4 .…”

Section: Introductionmentioning

confidence: 63%

“…The solubility of edible films is determined by the basic components of the edible film. The solubility of edible films in can be used as an indicator to measure the resilience, integrity, and ability of edible films in water [6]. Solubility in water is an indication of the hydrophilicity of edible films [17].…”

Section: Solubility In Watermentioning

confidence: 99%

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Physical Quality and Microstructure of Casein-Sodium Tripholyphosphate Edible Film Making

Thohari¹,

Apriliyani²,

Rachmawati³

et al. 2023

Advances in Biological Sciences Research

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Edible film is a natural packaging that is environmentally friendly (biodegradable) which is strong and elastic, resembling plastic packaging. Cow's milk has component fractionation capabilities that produce a variety of functional ingredients for applications in the food industry. Cow's milk has properties, among others, as an antibacterial agent. Sodium tripholyphosphate (STTP) is one of the additives to improve the integrity of edible films. The purpose of this study was to observe the effect of using different casein on the characteristics of the edible film (film thickness, transparency, water content, solubility in water, and swelling). Edible films were made from different formulations of chitosan, casein, and Sodium Tripholyphosphate (STPP) (

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“…In addition, corn starch also contains zein which has the ability to inrm a rigid, shiny, abrasion-resistant and greaseresistant film [17][18][19]. Dissolved solids derived from the basic ingredients for edible films production and the increasing number of molecules in solution caused the highest solubility to indicate that edible films were easily decomposed, applied to instant products, and lower water resistance [19][20][21][22]. Note: The numbers followed with different alphabet showed significantly based on DMRT α = 5 %.…”

Section: Edible Film Solubilitymentioning

confidence: 99%

Characteristics of Edible Film Based on Okra Slime with the Addition of Amylum Maydis and Glycerol

Warkoyo,

Siskawardani,

Sukardi

et al. 2024

BIO Web Conf.

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Edible film from polysaccharides has the advantages of aesthetic appearance, oxygen barrier and reduced respiration rate in fruits and vegetables. Okra slime has potential as a stabilizing agent, thickener, and binding agent. While amylum maydis from corn starch contains 27 % amylose and its suitable for edible film, however, it is brittle and rigid. For this reason, formulations with polyol compounds such as glycerol with hydrophilic and hygroscopic characteristics are very useful. This study aims to determine the interaction between amylum maydis and glycerol concentration on the physical characteristics of edible okra slime film. Randomized block design of factorial with two factors and three replication was applied. The first factor was the concentration of amylum maydis [2 %; 2.7 %; 3.3 % (w v–1)]. The second factor was glycerol concentrations [1 %; 1.3 %; 1.7 % (w v–1)]. The results showed that an interaction between amylum maydis and glycerol concentration on solubility and transparency. The concentration of amylum maydis separately significantly affected thickness, solubility, transparency, tensile strength, and elongation. While the concentration of glycerol separately had a significant effect on solubility and transparency tests. The best treatment was P2F3 (amylum maydis 2.7 % and glycerol 1.7 %).

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Mechanical, Chemical and Microstructure Properties of Composite Edible Film Added with Modified Casein

Cited by 7 publications

References 15 publications

Chitosan–Sodium Caseinate Composite Edible Film Incorporated with Probiotic Limosilactobacillus fermentum: Physical Properties, Viability, and Antibacterial Properties

Chitosan–Sodium Caseinate Composite Edible Film Incorporated with Probiotic Limosilactobacillus fermentum: Physical Properties, Viability, and Antibacterial Properties

Physical Quality and Microstructure of Casein-Sodium Tripholyphosphate Edible Film Making

Characteristics of Edible Film Based on Okra Slime with the Addition of Amylum Maydis and Glycerol

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