Whey protein-okra polysaccharide fraction blend edible films: tensile properties, water vapor permeability and oxygen permeability

Prommakool, Arunya; Sajjaanantakul, Tanaboon; Janjarasskul, Theeranun; Krochta, John M.

doi:10.1002/jsfa.4194

Cited by 37 publications

(24 citation statements)

References 26 publications

(43 reference statements)

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“…With regard to EB (Table 4), the CM25 film exhibited a particularly low value, which was reduced by a factor of at least 10 relative to CM50 and CM75 films. The EB values for CM50 and CM75 films were in the range reported in the literature for Opuntia ficus-indica L. mucilage-based films (Espino-Díaz et al, 2010), but were lower than the reported values for whey protein concentrate and CM composite films , whey protein and okra polysaccharide fraction composite films (Prommakool et al, 2011), kefiran-based films (Ghasemlou et al, 2011), and cellophane and LDPE (Smith, 1986).…”

Section: Mechanical Propertiesmentioning

confidence: 50%

Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties

Dick

Costa

Gomaa

et al. 2015

Carbohydrate Polymers

245

170

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This study investigated the physicochemical and mechanical properties of a novel edible film based on chia mucilage (CM) hydrocolloid. CM (1% w/v) films were prepared by incorporation of three concentrations of glycerol (25%, 50%, and 75% w/w, based on CM weight). As glycerol concentration increased, water vapor permeability (WVP), elongation at break (EB), and water solubility of CM films increased while their tensile strength (TS), and Young's modulus (YM) decreased significantly (p<0.05). CM films containing a high concentration of glycerol were slightly reddish and yellowish in color but still had a transparent appearance. CM films exhibited excellent absorption of ultraviolet light, and good thermal stability. The scanning electron micrographs showed that all CM films had a uniform appearance. This study demonstrated that the chia mucilage hydrocolloid has important properties and potential as an edible film, or coating.

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Section: Mechanical Propertiesmentioning

confidence: 50%

Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties

Dick

Costa

Gomaa

et al. 2015

Carbohydrate Polymers

245

170

View full text Add to dashboard Cite

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“…Oxygen transmission rate value of the PLA/nano‐Ag composite film was measured by an X‐5250I oxygen permeability tester (OxySense Instruments Co, Ltd, Dallas, TX, USA) according to the ASTM standard method D3985. OTR was determined at 20 ± 1°C, 50 ± 1% relative humidity, and 1‐atm pressure difference between the two sides of the film samples . The film was made in a round shape with a diameter of 30 mm.…”

Section: Methodsmentioning

confidence: 99%

Effect of multiscale structure on the gas barrier properties of poly(lactic acid)/Ag nanocomposite films

Fan

Chi

Zhang

et al. 2019

Polymers for Advanced Techs

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Poly(lactic acid) (PLA) is the most suitable for biodegradable packaging film because of its excellent integrated property, but the poor gas barrier property is its weakness. In this study, a nanocomposite film based on PLA incorporated with 0‐, 1‐, 3‐, 5‐, 10‐, or 15‐wt% nano‐Ag was developed. Effect of multiscale structure on the barrier properties of PLA/nano‐Ag films was studied. The PLA nanocomposite film with 5‐wt% nano‐Ag had the lowest water vapor permeability (WVP) value. Oxygen transmission rate (OTR) value for PLA nanocomposites with 3‐wt% nano‐Ag was found to be the lowest among all the samples. Multiscale structure was demonstrated by the scanning electron microscopy, Fourier transform‐infrared spectroscopy, X‐ray diffraction measurement, and differential scanning calorimetry results. The crystallinity of the PLA phase increased with the content of nano‐Ag in the PLA composites. The evolution of the PLA phase crystallinity could improve the barrier properties of PLA/nano‐Ag composite films for food packaging applications. From the view of multiscale structure, it is better to achieve a balance among short‐range conformation in the amorphous region, long‐range‐ordered structure, and ordered aggregated structure to improve the barrier properties of PLA/nano‐Ag composite films.

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“…They are considered to be a stomachic stimulant, antispasmodic, and nervine [1]. Okra seeds have been used on a small scale for oil production.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Fatty Acid and Amino Acid Compositions in Okra (Abelmoschus esculentus) Grown in Different Geographical Locations

Sami

Jiang

et al. 2013

BioMed Research International

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Okra has different uses as a food and a remedy in traditional medicine. Since it produces many seeds, distribution of the plant is also quite easy. Although seed oil yield is low (4.7%), since the linoleic acid composition of the seed oil is quiet high (67.5%), it can still be used as a source of (UNSAT) unsaturated fatty acids. In this study, samples of okra grown in four different locations were analyzed to measure fatty acid and amino acid compositions. The content of the lipid extraction ranged from 4.34% to 4.52% on a dry weight basis. Quantitatively, the main okra fatty acids were palmitic acid (29.18–43.26%), linoleic acid (32.22–43.07%), linolenic acid (6.79–12.34%), stearic acid (6.36–7.73%), oleic acid (4.31–6.98%), arachidic acid (ND–3.48%), margaric acid (1.44–2.16%), pentadecylic acid (0.63–0.92%), and myristic acid (0.21–0.49%). Aspartic acid, proline, and glutamic acids were the main amino acids in okra pods, while cysteine and tyrosine were the minor amino acids. Statistical methods revealed how the fatty acid and amino acid contents in okra may be affected by the sampling location.

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Whey protein-okra polysaccharide fraction blend edible films: tensile properties, water vapor permeability and oxygen permeability

Cited by 37 publications

References 26 publications

Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties

Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties

Effect of multiscale structure on the gas barrier properties of poly(lactic acid)/Ag nanocomposite films

Evaluation of Fatty Acid and Amino Acid Compositions in Okra (Abelmoschus esculentus) Grown in Different Geographical Locations

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