Rheological behavior of film-forming solutions and film properties from Artemisia sphaerocephala Krasch. gum and purple onion peel extract

Liang, Tieqiang; Sun, Guohou; Cao, Lele; Li, Jian; Wang, Limin

doi:10.1016/j.foodhyd.2018.03.055

Cited by 97 publications

(31 citation statements)

References 46 publications

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“…As seen, the apparent viscosity decreased with increasing shear rates and indicated that all the film‐forming solutions showed shear thinning behavior. Similar phenomenon has been reported by Liang, Sun, Cao, Li, and Wang (2018) for Artemisia sphaerocephala Krasch. gum and by Kurt and Kahyaoglu (2014) for salep glucomannan film‐forming solutions.…”

Section: Resultssupporting

confidence: 90%

Development and characterization of black mulberry (Morus nigra) pekmez (molasses) composite films based on alginate and pectin

Çakiroğlu

Dervişoğlu²,

Gül

2020

Journal of Texture Studies

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Production of composite films is an important approach to improve functionality of edible films, by combining different polysaccharides, proteins, and lipids. Carbohydrate-based composite films are most attractive, which have good filmforming ability due to their unique colloidal properties. Fruit purees include high polysaccharide content that plays a role to have desirable film properties including mechanical resistance, efficient barrier properties, and selective permeability against oxygen transmission. The purpose of this study was to characterize physical, barrier, mechanical, thermal, and water sorption properties of composite films formulated with different mulberry pekmez concentrations (26, 32, and 38 Brix) based on alginate or pectin. All film-forming solutions were showed shear thinning behavior with higher yield stress and viscosity-shear rate data were fitted to Ostwald de Waele model (R 2 ≥ 0.943). A noticeable decrease in tensile strength of films with increasing concentration was determined, but films prepared with high concentration showed more flexible. The mechanical properties of pectin films exhibited weakened properties compared to alginate films. Increasing pekmez concentration in the film matrix improved the water vapor permeability of alginate films, whereas pectin films showed reverse behavior as resulting in cracks and crack propagation within the structure. The sorption isotherms of films showed a typical profile of foods contain high soluble components and the Guggenheim-Anderson-deBoer (GAB) model gave a good fit for all of the obtained data. The results showed that mulberry pekmez films based alginate have a potential for food applications depends on the physical properties and for the replacement of non-biodegradable plastic packaging.

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Section: Resultssupporting

confidence: 90%

Development and characterization of black mulberry (Morus nigra) pekmez (molasses) composite films based on alginate and pectin

Çakiroğlu

Dervişoğlu²,

Gül

2020

Journal of Texture Studies

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“…The apparent viscosity of composite blend FFS in the gel state at different shear rates are represented in Figure 2. The apparent viscosity of FFS blend decreased significantly with the increase in shear rate, however, in TS2 and TS3, the viscosity decreased highly significantly ( p < .01) with increasing the shear rate corresponding to a non‐Newtonian fluid (Liang et al., 2018) validating a shear‐thinning behavior with an intermediate rheo‐fluidifier/ pseudoplastic behavior beyond a shear value of 10 1 s −1 , and a second region at high shear rate values, corresponding to a Newtonian behavior, with stabilized apparent viscosity (González et al., 2019). Whereas TS1 does not exhibit a shear‐thinning behavior, the behavior was clearly Newtonian.…”

Section: Resultsmentioning

confidence: 99%

Packaging potential of Ipomoea batatas and κ‐carrageenan biobased composite edible film: Its rheological, physicomechanical, barrier and optical characterization

Bharti

Pathak

Arya

et al. 2020

J. Food Process. Preserv.

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The present study aimed at developing composite edible film from a blend of Ipomoea batatas, κ‐carrageenan, and glycerol. Three different treatments by varying glycerol concentrations (5%‐TS1, 10%‐TS2 & 15%‐TS3) in film‐forming solution were prepared and resultant films were evaluated for rheological, physicomechanical, barrier, and optical properties. All the treatments showed film‐forming ability with varying degrees of distinction. The steady rheology of film‐forming solution containing 10 and 15% glycerol in gel state showed non‐Newtonian fluid behavior. Film solubility improved significantly (p < .01) with glycerol; however water vapor permeability of films had an intermediate value, comparable to other films reported in literature. Mechanical properties of films were excellent in terms of tensile strength, which reached 15 N/mm2. The films presented good optical properties relating to hunter colorimeter. Therefore, the composite blend of I. batatas and κ‐carrageenan can be tailored with glycerol concentration to apply as edible film over different foods. Practical applications The demerits associated with plastics have eventually led researchers' to explore natural alternatives. Edible films are one of the prospering substitutes, but the films prepared from single polymer films are lacking mechanical strength. The composite blend of Ipomoea batatas and κ‐carrageenan is having promising competence to be mold as packaging film with enhanced physicomechanical properties. Glycerol concentration is having an undeviating impact on physicomechanical properties of the film. Therefore, film processing protocol can be stringently controlled to have product‐specific films for practical commercial applications.

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“…The water vapor transmission rate (WVTR) of all the films were evaluated through the procedure described in a previous study of Liang et al [29]. Briefly, the mouth of a cup containing dry calcium chloride was sealed with the film at 25 °C under 75% relative humidity.…”

Section: Methodsmentioning

confidence: 99%

Effect of Potassium Sorbate and Ultrasonic Treatment on the Properties of Fish Scale Collagen/Polyvinyl Alcohol Composite Film

Liang

Ahmed

et al. 2019

Molecules

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Composite films containing different amounts of potassium sorbate (KS) were prepared by using fish scale collagen (Col) and polyvinyl alcohol (PVA). Fourier transform infrared spectroscopy (FTIR), light transmittance, mechanical, water vapor transmission rate (WVTR), and the antibacterial properties of the composite films were analyzed. The results showed that the addition of Col significantly reduced the light transmittance of the composite film, but KS had no significant effect on the light transmission. The tensile strength decreased first and then increased with the addition of KS, while the WVTR increased first and then decreased. The composite film exhibited a certain degree of antibacterial properties against E. coli and S. aureus. In addition, we found that ultrasonic treatment reduced the WVTR, and also improved tensile strength and elongation at break of the composite films, but had no significant effect on other properties. The KS/Col/PVA films have the potential to be used as antimicrobial food packaging.

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Rheological behavior of film-forming solutions and film properties from Artemisia sphaerocephala Krasch. gum and purple onion peel extract

Cited by 97 publications

References 46 publications

Development and characterization of black mulberry (Morus nigra) pekmez (molasses) composite films based on alginate and pectin

Development and characterization of black mulberry (Morus nigra) pekmez (molasses) composite films based on alginate and pectin

Packaging potential of Ipomoea batatas and κ‐carrageenan biobased composite edible film: Its rheological, physicomechanical, barrier and optical characterization

Effect of Potassium Sorbate and Ultrasonic Treatment on the Properties of Fish Scale Collagen/Polyvinyl Alcohol Composite Film

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