Barrier and physical properties of arrowroot starch-carrageenan based biofilms

Giyatmi,; Melanie, Susiana; Fransiska, Dina; Darmawan, Muhammad Arif; Irianto, HE

doi:10.3329/jbs.v25i0.37498

Cited by 6 publications

(3 citation statements)

References 21 publications

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“…The bond between biocellulose and starch in PYF is thought to be stronger than the bond with water thereby reducing the permeability of the film to water, this is evident in the low moisture r content in edible film with the addition of PYF. These results are in accordance with the research of [29] which states WVTR decreased with the addition of arrowroot starch to the carrageenan film.…”

Section: Wvtrsupporting

confidence: 92%

Mechanical and Barrier Properties of Biocellulose Nata de Coco-Based Edible Film: Influence of Purple Yam (Dioscorea alata) Flour and Glycerol Concentration

Muflihah Ramadhia,

Indrastuti,

Ledy Purwandani

2024

DEMETER

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Edible films represent biodegradable food packaging. Potential material used as an edible film is biocellulose nata de coco, but flour made from purple yams needs to be added to increase the solubility of composites in water. The purpose of this research was to study the effects of purple yam flour and glycerol concentrations on moisture, ash content, thickness, barrier properties (WVTR), and mechanical properties biocellulose based edible film. Edible films made with the proportion of slurry biocellulose and purple yam flour were 100: 0; 98: 2; 96: 4% and glycerol were added 0, 1, and 2% and aquades was added to the total volume of 200 ml. The suspension is put in a mould and dried in a 40 ° C oven for 24 hours. Increased concentrations of purple yam flour at biocomposite and glycerol reduce tensile strength and modulus of elasticity, increase the thickness of the edible film. Interaction between biocellulose-purple yam flour and glycerol at high concentrations reduced mechanical strength as a result of network integrity disruption. Interaction between biocellulose-purple yam flour and glycerol reduced moisture content but increased ash content. Glycerol concentrations that were too low and high cause antiplastizicer properties that affected the elongation at break and WVTR edible film. This study demonstrated that proportion of biocellulose-purple yam flour 98:2% and glycerol 1% has good potential for producing the edible films

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Section: Wvtrsupporting

confidence: 92%

Mechanical and Barrier Properties of Biocellulose Nata de Coco-Based Edible Film: Influence of Purple Yam (Dioscorea alata) Flour and Glycerol Concentration

Muflihah Ramadhia,

Indrastuti,

Ledy Purwandani

2024

DEMETER

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“…Most commonly used plasticizers that can be incorporated are glycerol, sorbitol, diethanolamine and triethanolamine [22]. Films fabricated by using polyethylene glycol as a plasticizer and carrageenan films with various concentrations of arrowroot starch exhibited diverse characteristics at different concentrations [23]. Adding orange peel and glycerol as a plasticizer led to better strength, flexibility and biodegradability [18].…”

Section: Introductionmentioning

confidence: 99%

Bioactive Edible Gel Films Based on Wheat Flour and Glucose for Food Packaging Applications

Petaloti,

Makri,

Achilias

2024

Gels

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In order to prepare bioactive edible gel films with enhanced properties, the feasibility of using wheat flour as a raw material with glucose added at several concentrations was studied in this investigation. Films were prepared with glucose concentrations of 0.5, 0.7 and 1 g/g of flour and characterized for their physicochemical properties, including water content, solubility, degree of swelling, chemical structure by FT-IR (ATR) spectroscopy, morphology by SEM microscopy, thermal properties by DSC, gas and water vapor permeability and antioxidant activity. Biodegradation studies were also carried out in soil for 27 days and evaluated by weight loss measurements. It was found that the gel film with the higher glucose concentration exhibits a homogeneous and continuous structure with no cracks and no fragility, accompanied by an increased thickness and solubility and a decreased degree of swelling compared to those with lower concentrations. The chemical structure of all films was verified. Moreover, the increase in glucose content leads to better gas barrier properties with lower oxygen, CO2 and water vapor transmission rates and increased water vapor permeability. A slightly elevated melting temperature was observed in the films with higher glucose content. Higher antioxidant activity was also associated with higher percentage of glucose. Finally, the biodegradation of the films ranged from 13 to nearly 70%. Therefore, it can be concluded that the addition of glucose to wheat flour in concentration up to 1 g/g could result in edible gel films with excellent properties to be used in food packaging applications.

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“…Films prepared using polyethylene glycol as a plasticiser and carrageenan films with different concentrations of arrowroot starch showed various properties at different concentrations. The film with 60% carrageenan showed the best results (Giyatmi et al 2017 ). Adding rice starch increases the tensile property and decreases water absorption and solubility (Marichelvam et al 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Formulation and characterization of starch-based novel biodegradable edible films for food packaging

Shanbhag,

Shenoy,

Shetty

et al. 2023

J Food Sci Technol

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Petroleum-based plastics were widely used as packaging materials. However, plastic materials were not reusable and biodegradable, causing a severe negative impact on the environment. Edible films can be a suitable alternative to plastic films, particularly in food packaging. This research work prepared edible films containing blends of cornstarch, arrowroot powder, refined wheat flour, vinegar, and glycerol. Arrowroot powder added strength and nutritional value to the films. Glycerol, as a plasticiser, improved the flexibility of films. The combination of vinegar and glycerol increased the film’s strength. The characteristic properties of prepared films, like thickness, bursting strength, moisture content, transparency, water-solubility, water vapour permeability, tensile strength, elongation, and Young’s modulus, were analysed. The thermal stability of the films was evaluated by thermogravimetric analysis. The films were characterised by FTIR spectroscopy, and their surface morphology was analysed by scanning electron microscopy. The prepared films exhibited excellent properties suitable for food packaging.

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Barrier and physical properties of arrowroot starch-carrageenan based biofilms

Cited by 6 publications

References 21 publications

Mechanical and Barrier Properties of Biocellulose Nata de Coco-Based Edible Film: Influence of Purple Yam (Dioscorea alata) Flour and Glycerol Concentration

Mechanical and Barrier Properties of Biocellulose Nata de Coco-Based Edible Film: Influence of Purple Yam (Dioscorea alata) Flour and Glycerol Concentration

Bioactive Edible Gel Films Based on Wheat Flour and Glucose for Food Packaging Applications

Formulation and characterization of starch-based novel biodegradable edible films for food packaging

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