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Factors Affecting the Physical Properties of Edible Composite Film Prepared from Zein and Wheat Gluten
Xingfeng Guo,Yanan Lu,Heping Cui,Xiangxing Jia,Hongchao Bai,Yuxiang Ma
Molecules , 2012, DOI: 10.3390/molecules17043794
Abstract: The effects of zein ratio, concentration of glycerol, liquid-solid ratio, ethanol concentration, pH and heat-treatment temperature on the properties of zein/wheat gluten composite films were researched. The results showed that elongation (E) increased with an increase in glycerol or ethanol concentrations, but it first increased and then decreased with increasing zein/wheat gluten ratio, heat-treatment temperature, pH and the ratio of liquid to solid; Tensile strength (TS) increased with the increase in heat-treatment temperature and pH, and decreased with the increase in glycerol or ethanol concentrations, and it reached a maximum value when the ratio of zein/wheat gluten was 20%, but had a minimum value when the ratio of liquid to solid was 8:1; Water Vapor Permeability (WVP) increased with an increase of glycerol concentration and the ratio of liquid to solid and ethanol concentration, but it decreased with increasing zein/wheat gluten ratio, heat treatment temperature, and pH of the film forming solution.
KARAKTERISASI EDIBLE FILM KOMPOSIT PROTEIN BIJI KECIPIR DAN TAPIOKA [Characterization of Composite Edible Film of Winged Bean Seeds Protein and Tapioca]
C Dewi Poeloengasih1),Djagal W Marseno2)
Jurnal Teknologi dan Industri Pangan , 2003,
Abstract: The advantageous winged bean seeds and tapioca as edible film ingredients are due to its relative abundance, inexpensive, biodegradable and their renewable nature. Research objectives were to isolate protein of winged bean (Psophocarpus tetragonolobus L. (DC.)) seeds and to characterize physical, mechanical and barrier properties of edible film made from protein fraction of winged bean seeds, tapioca and palmitic acid. The first group of edible film was prepared using 1% (w/v) of tapioca, 1 ￠a a€ 2,5% (w/v) of protein fraction of winged bean seeds and 1% (w/v) of sorbitol. Second group of edible film was prepared using 1% (w/v) of tapioca, 2,5% of protein fraction of winged bean seeds, 1% (w/v) of sorbitol and 0-8% (w/w polymer) of palmitic acid. Proximate analysis of protein fraction of winged bean seeds showed that protein, lipid, ash and water content were 57,88%, 29,39%, 1,66% and 7,10%, respectively. Increasing the concentration of protein fraction of winged bean seeds decreased water vapor transmission rate and elongation, and increased thickness and tensile strength. Increasing the concentration of palmitic acid decreased water vapor transmission rate and tensile strength, and increased elongation. Utilization of 1% (w/v) of tapioca, 2,5% (w/v) of protein fraction of winged bean seeds, 1% (w/v) of sorbitol and 8% (w/w polymer) of palmitic acid to wrap the fresh-cut apple has significant effect on reducing of weight loss and browning during storage.
Pengembangan Edible Film Komposit Berbasis Pati Jagung dengan Penambahan Minyak Sawit dan Tween 20
Budi Santoso,Debby Amilita,Gatot Priyanto,Hermanto Hermanto,Sugito Sugito
- , 2018, DOI: https://doi.org/10.22146/agritech.30275 https://doi.org/10.22146/agritech.30275
Abstract: The aim of this research was to determine the characteristics of composite edible film based on corn starch with the addition of palm oil and Tween 20. This study used a Factorial Randomized Completely Design with two treatments and three replications for each treatment. The first factor was the concentration of palm oil (1%; 2%; 3%) v/v (1; 2: and 3 %v/v), the second factor was the concentration of Tween 20 (0.5%; 1.0%; 1.5%)v/v. The observed parameters includes water vapour transmission rate, water content, thickness, compressive strength, elongation percentage, dan solubility. The results showed that palm oil addition had significant effect on thickness, elongation percentage, water vapour transmission rate, water content, the addition of Tween 20 had significant effect on the elongation percentage and compressive strength. The interaction between palm oil and the Tween 20 addition had significant effect on thickness, elongation percentage, and solubility. The optimum treatment based on physical and chemical charateristics of composite edible film was palm oil concentration of 1% and Tween 20 of 1% with thickness 0.23mm, elongation percentage 21.67%, solubility 89.9%, water vapour transmission rate 16.80%, water content 19.28%, and compressive strength 5.53gf. ABSTRAK Penelitian ini bertujuan untuk mengetahui karakteristik edible film komposit berbasis pati jagung yang dinkorporasikan dengan minyak sawit dan Tween 20. Rancangan penelitian yang digunakan adalah rancangan acak lengkap faktorial (RALF) dengan dua faktor perlakuan yang setiap perlakuannya diulang sebanyak tiga kali. Faktor pertama adalah konsentrasi minyak sawit (1%; 2%; 3%) v/v dan faktor kedua adalah konsentrasi Tween 20 (0,5%; 1,0%; 1,5%) v/v. Parameter penelitian meliputi: laju transmisi uap air, kadar air, ketebalan, kuat tekan, persen pemanjangan, dan kelarutan. Hasil penelitian menunjukkan bahwa perlakuan konsentrasi minyak sawit berpengaruh nyata terhadap ketebalan, persen pemanjangan, laju transmisi uap air, kadar air dan Tween 20 berpengaruh nyata terhadap persen pemanjangan dan kuat tekan. Interaksi kedua perlakuan penelitian ini berpengaruh nyata terhadap ketebalan, persen pemanjangan, dan kelarutan edible film komposit yang dihasilkan. Perlakuan terbaik berdasarkan sifat fisik dan kimia adalah edible film komposit adalah konsentrasi minyak sawit 1% (v/v) dan Tween 20 1%(v/v) dengan ketebalan 0,23mm, persen pemanjangan 21,67%, kelarutan 89,9%, laju transmisi uap air 16,80 %, kadar 19,28%, dan kuat tekan 5,53 gf
Effects of drying temperature and relative humidity on the mechanical properties of amaranth flour films plasticized with glycerol
Tapia-Blácido, D.;Sobral, P. J.;Menegalli, F. C.;
Brazilian Journal of Chemical Engineering , 2005, DOI: 10.1590/S0104-66322005000200012
Abstract: biofilms are made of biopolymers. in the casting technique, biofilms are obtained by the drying of a polymer suspension in the final stage of processing. the aim of the present paper was to analyze the effect of this drying process on the mechanical properties of films produced with amaranth flour. variables considered include glycerol content (30, 35 and 40%, g/g dry flour) and air-drying conditions (air temperatures of 30, 40 and 50oc and relative humidities of 40, 55 and 70%). as amaranth flour films constitute a complex mixture of amylopectin and amylose as well as native protein and lipid, certain unexpected results were obtained. the toughest films were obtained at the lowest temperature and the lowest relative humidity (30oc, 40%).
The surface properties of biopolymer-coated fruit: A review
Diana Cristina Moncayo Martinez,Gustavo Buitrago Hurtado,Néstor Ariel Algecira Enciso
- , 2013,
Abstract: Environmental conservation concerns have led to research and development regarding biodegradable materials from biopolymers, leading to new formulations for edible films and coatings for preserving the quality of fresh fruit and vegetables. Determining fruit skin surface properties for a given coating solution has led to predicting coating efficiency. Wetting was studied by considering spreading, adhesion and cohesion and measuring the contact angle, thus optimising the coating formulation in terms of biopolymer, plasticiser, surfactant, antimicrobial and antioxidant concentration. This work reviews the equations for determining fruit surface properties by using polar and dispersive interaction calculations and by determining the contact angle
Pengaruh Pelapis dapat Dimakan dari Karagenan terhadap Mutu Melon Potong dalam Penyimpanan Dingin
Doddy Andy Darmajana,Enny Solihah,Nok Afifah,Novita Indriyanti
- , 2017, DOI: https://doi.org/10.22146/agritech.10377 https://doi.org/10.22146/agritech.10377
Abstract: Recently, fresh-cut melon consumption has been increasing due to the health benefits. One of methods to reduce the decay of quality by minimal processing of fruits is edible packaging. This method may extend the shelf-life of fresh-cut melon. The objective of this research was to study the effectiveness of the edible coatings and edible films to maintain the quality of fresh-cut melon during storage at 10°C for 6 days. The edible solutions were prepared by dissolving carrageenan of 2%, glycerol of 1%, and tween 80 of 0.2% into aquadest. These solutions were used as coating systems by dipping and wrapping method. Uncoated fruits served as controls. Quality was measured in terms of weight loss, hardness, soluble solids, pH value, and total plate count. The result revealed that for all treatments the value of weight loss, soluble solid content, and total plate count increased during storage whilst hardness, pH, decreased. In terms of microbiological, the coating improved the shelf-life of fresh-cut melon (up to 2 days) compared to the controls. ABSTRAK Konsumsi buah melon potong segar meningkat beberapa tahun terakhir karena manfaat kesehatannya. Salah satu alternatif terbaru untuk mengurangi penurunan kualitas yang disebabkan oleh pengolahan minimal buah-buahan adalah pengembangan edible packaging (kemasan dapat dimakan). Mereka diharapkan dapat memperpanjang umur simpan buah melon potong. Tujuan penelitian untuk mempelajari efektivitas edible coating dan edible film untuk menjaga kualitas buah melon potong segar selama penyimpanan pada temperatur 10oC selama 6 hari. Larutan edible dibuat dengan melarutkan 2% karagenan, 1% gliserol, dan 0,5% tween 80 dalam aquadest pada temperatur 70-80 °C. Larutan ini digunakan sebagai sistem pelapisan dengan metode pencelupan dan metode pembungkusan. Buah melon tanpa pelapis disiapkan sebagai kontrol. Pengukuran kualitas buah melon meliputi susut bobot, kekerasan, total padatan terlarut, nilai pH, dan total plate count. Hasil penelitian menunjukkan bahwa untuk semua perlakuan terjadi peningkatan susut bobot, total padatan terlarut, dan angka lempeng total selama penyimpanan, sementara kekerasan dan pH mengalami penurunan. Dalam hal mikrobiologi, pelapisan meningkatkan masa simpan buah melon potong (hingga 2 hari) dibandingkan dengan kontrol. Kata kunci: Karagenan; edible coating; edible film; melo
Pemanfaatan Karaginan dan Gum Arabic Sebagai Edible Film Berbasis Hidrokoloid
Budi Santoso,Herpandi Herpandi,Puspa Ayu Pitayati,Rindit Pambayun
- , 2013, DOI: https://doi.org/10.22146/agritech.9802 https://doi.org/10.22146/agritech.9802
Abstract: The objective of this research was to study the characteristic of edible film from carrageenan and gum Arabic with different concentration. The experiment was arranged in factorial randomized block design with carrageenan concentration and gum Arabic concentration as the treatment factors and was done in triplicates. The treatments consisted of carrageenan concentration (2%, 2,5%, and 3%) and gum Arabic concentration (0,2%, 0,4%, and 0,6%). The results showed that carrageenan concentration, gum Arabic concentration, and interaction between the two treatments significantly affected (p<5%) the thickness, tensile strength, percentage of elongation, water vapor transmission rate, and water activity. The best edible film characteristics were 0.,050 mm of thickness, 19.61 x 106 N/m2 of tensile strength, 14.095% of percentage of elongation, 7.368 g/m2.24 h of water vapor transmission rate, and 0.3028 of water activity got from interaction between 2% of carrageenan concentration and 0.2% gum Arabic concentration. ABSTRAK Penelitian ini bertujuan untuk memperlajari karakteristik edible film yang terbuat dari karagenan dan gum Arabic. Rancangan penelitian yang digunakan adalah rancangan acak kelompok dengan dua faktor perlakuan dan tiga kali ulangan. Faktor perlakuan tersebut adalah konsentrasi karagenan (2%, 2,5%, dan 3%) dan konsentrasi gum Arabic (0,2%, 0,4%, dan 0,6%). Hasil penelitian menunjukkan bahwa perlakuan konsentrasi karagenan, gum arabik, dan interaksi berpengaruh nyata (p<5%) terhadap ketebalan, kuat tusuk, kuat tarik, persen pemanjangan, laju transmisi uap air, dan aktivitas air. Karakteristik edible film terbaik yang dihasilkan dalam penelitian ini adalah ketebalan 0,050 mm, kuat tarik 19,61 x 106 N/m2, persen pemanjangan 14,095%, laju transmisi uap air 7,368 g/m2.24 h, dan aktivitas air 0,3028 pada perlakuan 2% karagenan dan 0,2% gum arabik
Filmes e coberturas comestíveis compostas à base de amidos nativos e gelatina na conserva？？o e aceita？？o sensorial de uvas Crimson
Fakhouri, Farayde Matta;Fontes, Luciana Cristina Brigatto;Gon？alves, Priscila Vieira de Macedo;Milanez, Cibele Rufato;Steel, Caroline Joy;Collares-Queiroz, Fernanda Paula;
Ciência e Tecnologia de Alimentos , 2007, DOI: 10.1590/S0101-20612007000200027
Abstract: films based on gelatin and native starches from wheat, sorghum, potato and rice were produced separately and characterized as to their physical-chemical (water solubility and water vapor permeability), physical (thickness and opacity) and mechanical (resistance to traction and percentage elongation at rupture) properties. the same solutions were prepared and applied to crimson grapes for sensory evaluation and determination of weight loss over 22 days. the sorghum and rice coatings were the most efficient in their extending shelf life (a ten day increase). however, with respect to sensory attributes, the grapes with the rice coating did not show a statistical difference when compared to the control, which presented the lowest scores for global appearance purchase. the sorghum coating presented a water vapor permeability of 5.40 g.mm.m-2.d.kpa, resistance to traction of 85.89 mpa, stretching of 6.61% and opacity of 40%. this film did not present the best characterization values, but was the best coating option. in the sensory evaluation, the coated grapes had a better or similar acceptance, when compared to the control, as to global appearance, shine, color and purchase. with respect to the eating characteristics of the grapes, none of the coatings significantly influenced aroma, flavor and texture, and were accepted by the consumers in every parameter.
KARAKTERISASI KOMPOSIT EDIBLE FILM BUAH KOLANG-KALING (Arenge Pinnata) DAN LILIN LEBAH (Beeswax) [Characterization of Composite Edible Film Derived from Palm Fruit (Arenge pinnata) and Beeswax]
Budi Santoso
Jurnal Teknologi dan Industri Pangan , 2006,
Abstract: The objective of this research was to study of the characteristics of edible film after addition of different concentrations of kolang-kaling and beeswax. The research used of Factorial Block Randomized Design with two treatments and each treatment was replicated three times. The first treatment was concentrations of the kolang-kaling (5%, 10%, 15% and 20%), and the second treatment was concentrations of the beeswax (0%, 0,5%, 1%, and 1,5%). The parameters were water content, tensile strength, elongation percentage, thickness, and water vapor transmission rate. The result showed that the addition of different concentrations of kolang-kaling and beeswax significantly afected the water content, tensile strength, elongation percentage, thickness, and water vapor transmission rate. The thickness increased with the increasing concentrations of kolang-kaling and beeswax. The water vapor transmission rate, tensile strength, and elongation percentage were decreased. The tensile strength, elongation percentage, thickness, and water vapor transmission rate of edible film were 0,342 Kgf cm-2, 52,5%, 0,025 mm and 53,439 gm-2hari-1 respectively. The best treatment was achived by using concentration of kolang-kaling at 5% and concentration of beeswax at 1,5%.
PENGEMBANGAN PROSES COMPRESSION MOLDING DALAM PEMBUATAN EDIBLE FILM DARI TEPUNG KORO PEDANG (Canavalia ensiformis L.) [Development of Compression Molding Process for Edible Films Production from Canavalia ensiformis (L.) Flour]
Triana Lindriati1)*,Hari Arbiantara2)
Jurnal Teknologi dan Industri Pangan , 2011,
Abstract: Edible Films based on Canavalia Ensiformis flour could be made using compression molding process. This research was to investigate temperature (120oC, 130oC, 140oC) and pressure ( 0.845 Mpa, 1.690 Mpa, 2.540 Mpa) effect on the properties of the film. The compression-molding pressure significantly affected the film’s thickness, lightness, tensile strength, elongation and Water Vapor Transmition Rate (WVTR). Meanwhile molding temperature only affected film’s elongation (P<0.05) over the range of conditions studied. Increase in compaction pressure resulted in decreased thickness, tensile strength, elongation with increase in lightness (L*) and WVTR. Increasing the molding temperature decreased elongation. Flexible, light-yellow edible films could be produced at a processing temperature of 140oC and compaction pressure of 0.845 Mpa. The films thickness was 0.302 mm; lightness (L*) was 68.557, tensile strength was 4.091 Mpa, elongation was 37.547 % and WVTR was 0.001 mg/m2.det.
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