Optimization of the water vapor permeability of starch/alginate edible system reinforced with microcrystalline cellulose for the shelf-life extension of green capsicums

Abstract

Water vapor permeability (WVP) is an important parameter for systems used in edible coatings of food. WVP should be optimized to a minimum value to control the passage of fluids between food and its environment. In this work, Box-Behnken design was applied to optimize the edible coating based on alginate, soluble starch and microcrystalline cellulose (MCC) to its minimum. The optimized theoretical value of WVP was 9.94 g mm/m2 day kPa which was in agreement with the experimental obtained value. The molecular structure of the prepared edible coating films was verified using FTIR. MCC addition significantly improved the thermal and mechanical properties of the edible coating. Shelf-life studies on green capsicums coated with the optimized edible system showed great resistance to mass loss and spoilage. The prepared edible coating, based on the excellent obtained data, could be used potentially to extend the shelf-life of food.

Properties of films and coatings added of tocopherol for food packaging: tool-based review for systematic reviews and bibliometric analysis

“…The employment of biodegradable polymers as edible coatings is getting significant attention due to the environmental problems associated with non-degradable plastic materials (Abdel Salama et al, 2021). Taking advantage of biocompatibility, biodegradability and edibility, biopolymers are considered ideal candidates for the production of edible coatings (Abdel Aziz et al, 2015;Salama and Abdel Aziz, 2020).…”

“…The employment of biodegradable polymers as edible coatings is getting significant attention due to the environmental problems associated with non-degradable plastic materials (Abdel Aziz and Salama, 2021; Salama et al. , 2021).…”

Biodegradable Packaging Materials for Foods Preservation: Sources, Advantages, Limitations, and Future Perspectives

“…The addition of aloe vera and frankincense oil in the film made from alginate produced better mechanical and moisture barrier properties, thermal stability, antimicrobial activity, and higher UV shielding [91]. The moisture-barrier properties of alginate and starch-based films can also be increased by the incorporation of microcrystalline cellulose [92]. Mechanical and antibacterial properties have also been improved by the incorporation of silver nanoparticles and lemongrass essential oil [93].…”