Preparation and mechanical properties of rice bran protein composite films containing gelatin or red algae

Physical properties and antimicrobial activities of a persimmon peel/red algae composite film containing grapefruit seed extract

“…In contrast, the PP composite film containing 2% RA had a TS of 3.32 MPa. In contrast to our results, Shin et al (3) reported that the TS increased as the RA content increased in a rice bran protein/RA composite film. This difference could be attributable to the different film base material because PP is not a protein, which had a different compatibility with the RA molecules, resulting in different TS.…”

“…However, the physical properties of edible films are inferior to those of plastic films, and more importantly, the cost is higher than plastic films (3,4). Therefore, various agricultural raw materials have been studied as an inexpensive edible film source using underutilized food processing by-products (3)(4)(5).…”

Preparation of a barley bran protein–gelatin composite film containing grapefruit seed extract and its application in salmon packaging

“…Proteins, polysaccharides, and lipids have been used as base materials to prepare edible films. Protein-based edible films have been prepared from milk proteins, plant seed proteins, and gelatin (Achet and He, 1995;Jang et al, 2011b;Maté and Krochta, 1996;Shin et al, 2011;Wäsche et al, 1998), but they are limited due to poor mechanical properties or high cost (Cao et al, 2007;Jang et al, 2011b).…”

Valorization of Agricultural Wastes for the Production of Protein-Based Biopolymers

“…The formation of edible fi lms based on rice bran is not only expected to extend their applications, but also for the development of new functional food additives [84]. In this sense, Shin et al [85] used rice bran oil residues as an adequate protein source for the formation of edible fi lms by their high content of isolated proteins (12-20 wt%) obtained after fat extraction, providing a solution to the accumulation or burning of these currently underutilized food processing by-products. These authors prepared edible fi lms based on rice bran with fructose as plasticizer, but poor mechanical properties and water vapor permeability were obtained, making these fi lms useless for food packaging applications.…”

“…These authors prepared edible fi lms based on rice bran with fructose as plasticizer, but poor mechanical properties and water vapor permeability were obtained, making these fi lms useless for food packaging applications. Red algae or gelatin were incorporated into the fi lm-forming solution to improve these properties and the formulation with 4 wt% rice bran/4 wt% gelatin showed a signifi cant increase on tensile strength (from 0.94 to 23.9 MPa) and on elongation at break (from 25.5 to 141.0%) [85]. The conditions that could effectively affect the formation of rice bran proteins-based fi lms and their physical-chemical and functional properties were evaluated.…”