Simple and efficient hydrolysis procedure for full utilization of the seaweed Mastocarpus stellatus to produce antioxidant films

Alemán, Ailén; Blanco-Pascual, N.; Montero, María; Gómez‐Guillén, M.C.

doi:10.1016/j.foodhyd.2015.12.024

Cited by 14 publications

(15 citation statements)

References 44 publications

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“…Alemán et al . reported that the optical characteristics such as color and opacity are very important properties in films, since these parameters may affect the overall food appearance, especially when considering the edible film.…”

Section: Resultsmentioning

confidence: 99%

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Biodegradable films based on chitosan, xanthan gum, and fish protein hydrolysate

Lima

Bianchini

Zavareze

et al. 2017

J of Applied Polymer Sci

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The aim of this study was to develop films based on chitosan, xanthan gum, and protein hydrolysate of Whitemouth croaker (Micropogonias furnieri), evaluating their antioxidant activity and also their mechanical, physical, structural, morphological, thermal, and barrier properties. The mixture of xanthan gum and protein hydrolysate promoted some changes in chitosan films. The addition of xanthan gum increased tensile strength and changed the color parameters of films. The addition of Whitemouth croaker protein hydrolysate increased the antioxidant activity of the films. However, higher concentrations of hydrolysate tend to increase moisture and decrease their tensile strength. All films had homogeneous structure, with no phase separation and fissures. Significant differences in water solubility and water vapor permeability were not observed by the addition of xanthan gum and protein hydrolysate. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2017, 134, 44899.

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Section: Resultsmentioning

confidence: 99%

“…mentioned that the opacity is an important measure to be determined in films, since it provides transparency, when greater opacity value means a lower transparency. Alemán et al . reported that opacity is not related to the thickness of the films.…”

Section: Resultsmentioning

confidence: 99%

Biodegradable films based on chitosan, xanthan gum, and fish protein hydrolysate

Lima

Bianchini

Zavareze

et al. 2017

J of Applied Polymer Sci

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“…The edible thickness test of this film refers to Aleman et al [7]. The film thickness was measured using a micrometer with a precision of 0.0001 mm.…”

Section: Thickness Of Edible Filmmentioning

confidence: 99%

Characterization of Biobased Alginate/Glycerol/ Sunflower Oil as Biodegradable Packaging

Dewi

Husni

2020

E3S Web Conf.

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The most used packaging material was plastic, but can cause environmental problems because it was not easily degraded. Therefore, it was necessary to look for alternative packaging materials that are easily biodegraded including edible film. The main raw materials for edible films were alginates and plasticizers including glycerol and sunflower oil. The objective of this study was to determine the characteristics of edible film composed of alginate, glycerol and sunflower oil. The study was carried out through the manufacture of edible films composed of various alginates concentrations (2, 3, 4, 5 and 6%), 10% glycerol and 0.01% sunflower oil. The characteristics tested included thickness, tensile strength, elongation, solubility, and rate of water vapor transmission. The results showed that all treatments met the edible film standard of the Japanese Industrial Standard. The various alginate concentrations used did not significantly influence the water vapor transmission rate and tensile strength but significantly affected the elongation, solubility and thickness of the edible film. * Corresponding author: a-husni@ugm.ac.id

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“…Pengukuran ketebalan film mengacu pada metode yang digunakan Alemán et al (2016). Edible film diukur ketebalannya dengan menggunakan mikrometer pada 6 tempat yang berbeda.…”

Section: Ketebalan Filmunclassified

Physical Characteristics of Edible Film made from Carrageenan and Beeswax Composites through Nanoemulsion Process

et al. 2018

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AbstrakPenelitian mengenai pembuatan edible film dari komposit karaginan dan lilin lebah melalui proses nanoemulsi telah dilakukan dengan tujuan untuk menganalisis pengaruh perbandingan konsentrasi komposit serta kecepatan homogenisasi terhadap karakteristik fisik edible film dari komposit karaginan dan lilin lebah. Edible film dibuat dengan perlakuan konsentrasi karaginan 3,5 dan 4,5%, konsentrasi lilin lebah 0,2, 0,4, 0,6 dan 0,8%, serta kecepatan homogenisasi sebesar 2.000 dan 3.000 rpm. Karakteristik fisik edible film yang dianalisis, yaitu: ketebalan, kuat tarik, perpanjangan, laju transmisi uap air, serta persen kelarutan. Hasil analisis menunjukkan bahwa perbandingan konsentrasi komposit karaginan dan lilin lebah serta kecepatan homogenisasi berpengaruh terhadap perubahan karakteristik fisik dari edible film. Peningkatan konsentrasi komposit karaginan dan lilin lebah serta kecepatan homogenisasi berpengaruh sangat nyata (p<0,01) dalam menurunkan laju transmisi uap air serta meningkatkan perpanjangan dan persen kelarutan, namun berpengaruh tidak nyata (p>0,05) dalam meningkatkan ketebalan dan kuat tarik. Perlakuan terbaik diperoleh dari komposit dengan konsentrasi, yaitu: karaginan 4,5% dan lilin lebah 0,8%, yang diproses dengan kecepatan homogenisasi 3.000 rpm, dengan nilai rata-rata ketebalan sebesar 0,1534 mm, kuat tarik sebesar 22,44 N/mm 2 , perpanjangan sebesar 22,5%, laju transmisi uap air sebesar 25,3411 g/ m 2 /jam, serta persen kelarutan sebesar 88%.Kata kunci: edible film, homogenisasi, kuat tarik, laju transmisi uap air Physical Characteristics of Edible Film made from Carrageenan and Beeswax Composites through Nanoemulsion ProcessAbstract A research on producing edible film from composite of carrageenan and beeswax using nanoemulsion process has been conducted, with the objective is to analyze the effect of composite concentrations and homogenization rate on physical characteristics of edible films. The edible films were made using carrageenan concentrations 3.5 and 4.5%, beeswax concentrations 0.2, 0.4, 0.6 and 0.8% and homogenization rates of 2,000 and 3,000 rpm. Physical properties of the edible film were analyzed, i.e: thickness, tensile strength, elongation, water vapor transmission rate and percent of solubility. The result, shows that the composite concentration ratio of carrageenan and beeswax and homogenization rate influence the physical characteristics of edible film. Increased concentrations of composite and homogenization rates have highly significant effect (p<0.01) on decreased of water vapor transmission rate and increased of elongation and percent of solubility, however have no significant effect (p>0.05) on increased of thickness and tensile strength. The best treatment was obtained from composite concentration ratio of carrageenan 4,5% and beeswax 0.8% with homogenization rate 3,000 rpm, with the average value of thickness 0.1534 mm, tensile strength 22.44 N/mm 2 , elongation 22.5%, water vapor transmission rate 25.3411 g/m 2 /hr and percent of solubility 88%.

show abstract

Simple and efficient hydrolysis procedure for full utilization of the seaweed Mastocarpus stellatus to produce antioxidant films

Cited by 14 publications

References 44 publications

Biodegradable films based on chitosan, xanthan gum, and fish protein hydrolysate

Biodegradable films based on chitosan, xanthan gum, and fish protein hydrolysate

Characterization of Biobased Alginate/Glycerol/ Sunflower Oil as Biodegradable Packaging

Physical Characteristics of Edible Film made from Carrageenan and Beeswax Composites through Nanoemulsion Process

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