Biopolymer Films and Composite Coatings

Nussinovitch, A.

doi:10.1016/b978-0-12-374195-0.00010-0

Cited by 28 publications

(10 citation statements)

References 172 publications

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“…Polysaccharides have low functional properties, but when mixed with proteins, these properties may increase [44]. Furthermore, an increase in the plasticizer concentration reduces intermolecular forces, thereby increasing flexibility and reducing the materials' strength [45][46][47]. Mucilage films can be used in product packaging.…”

Section: Resultsmentioning

confidence: 99%

Formulation and Characterization of Edible Films Based on Organic Mucilage from Mexican Opuntia ficus-indica

et al. 2019

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The consumption of organic products has increased in recent years. One of the most important products in Mexico is nopal. Nopal’s content and properties make the formulation of edible films possible. In this study, we aimed to develop and characterize biodegradable edible films containing mucilage from Opuntia ficus-indica. The mucilage extraction yield, thickness, color, water vapor permeability, light transmission rate, film transparency, solubility, stability of dispersion, and puncture strength were measured. The use of mucilage from different cultivars affected the water vapor permeability (8.40 × 10−11 g·m−1·s−1·Pa−1 for cultivar Villanueva, 3.48 × 10−11 g·m−1·s−1·Pa−1 for Jalpa, and 1.63 × 10−11 g·m−1·s−1·Pa−1 for Copena F1). Jalpa provided the most soluble mucilage with the highest thickness (0.105 mm). Copena F1 provided the clearest film with the greatest transparency (3.81), the best yellowness index, and the highest resistance (4.44 N·mm−1). Furthermore, this film had the best light transmission rate (48.93%). The Copena F1 showed the best film formation solution viscosity. These results indicate that mucilage mixed with pectin is a potential source for the formulation of edible films.

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Section: Resultsmentioning

confidence: 99%

Formulation and Characterization of Edible Films Based on Organic Mucilage from Mexican Opuntia ficus-indica

et al. 2019

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“…Although the use of hydrophobic substances such as waxes, resins, or water insoluble proteins imparts better moisture barrier properties to edible films or coatings, the application of water-soluble hydrocolloids usually results in better mechanical properties than those provided by the hydrophobic materials (Arvanitoyannis, 2010). In addition, watersoluble hydrocolloids also exhibit better gas barrier properties (Nussinovitch, 2009) due to their compact and tightly packed conformation that result from organized hydrogen bonded network structures (Atarés, Pérez-Masiá & Chiralt, 2011;Bonilla, Atarés, Vargas & Chiralt, 2012).…”

Section: Edible Films and Coatingsmentioning

confidence: 99%

A Review of Property Enhancement Techniques for Carrageenan-based Films and Coatings

Sedayu

Cran

Bigger

2019

Carbohydrate Polymers

188

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Carrageenan, a polysaccharide extracted from marine algae, is becoming increasingly regarded as a promising renewable biomaterial that has strong potential as a substitute for conventional synthetic plastics. Materials derived from carrageenans have been widely investigated over the recent decades for use in pharmaceutical and biomedical applications through to edible films and coatings. In the area of flexible films, carrageenans suffer from limitations that are primarily a result of their inherent hydrophilicity. Considerable research efforts have been devoted to the improvement of the properties of carrageenan films in order to extend the range of suitable applications. These include blending with other polymers, the use of plasticizers, and reinforcements with nanomaterials. This review comprehensively assesses the current status of carrageenan-based film development including material characteristics and strategies to obtain desirable film properties with particular regard to real applications.

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“…The potential interest in the use of biodegradable films has been extensively reviewed by numerous authors Guilbert, Gontard, and Gorris (1996), Han and Gennadios (2005), Nussinovitch (2009). Edible coatings provide a semipermeable barrier against the transfer of moisture, gases and other agents, thus extending the shelflife and raising the quality of foods, by limiting the deteriorative reactions.…”

Section: Introductionmentioning

confidence: 99%

The role of some antioxidants in the HPMC film properties and lipid protection in coated toasted almonds

Atarés

Pérez-Masiá

Chiralt

2011

Journal of Food Engineering

102

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were characterised as to their microstructure, water vapour and oxygen permeability, 10 mechanical behaviour, optical properties and protective ability against lipid oxidation. The 11 corresponding film forming dispersions were also used to coat toasted almonds in order to test 12 their effectiveness at protecting against rancidity development. The efficiency of three additives 13(ascorbic acid, citric acid or ginger essential oil) was tested and compared with antioxidant-free 14 coatings. A cross-linking effect in the film matrices containing ascorbic or citric acid was 15 detected through the analysis of the film microstructure, mechanical behaviour and barrier 16properties to oxygen and water vapour. These films were the most effective protectors against 17 oxidation of almonds, due to both their antioxidant effect and the tighter structure which leads to 18 lower oxygen permeability. In films with ginger oil, the hydrophobic effect markedly reduced 19water vapour permeability at low temperatures, but protection against lipid oxidation was less 20 effective at long storage times. 22Keywords: edible coatings, hydroxypropylmethylcellulose, ascorbic acid, citric acid, ginger oil, 35The potential interest in the use of biodegradable films has been extensively reviewed 51The aim of this work was to study the impact of some additives with proven antioxidant 83Films were formed by drying on a level surface for approximately 24 h at 45% RH and 20 ºC, 84and were peeled off from the casting surface. The films were stored in cabinets at 25ºC at two 85 levels of relative humidity (RH), namely 33% and 53%, using oversaturated solutions of MgCl2 105(1995) for flexible films (McHugh et al., 1993). Payne permeability cups of 3.5 cm in diameter 106(Elcometer SPRL, Hermelle /s Argenteau, Belgium) were filled with oversaturated solutions of 107 Mg(NO3)2 (RH: 51-57% in the tested temperature range) or NaCl (RH: 75-76% in the teste 108 temperature range). Films were selected due to the lack of defects, three round samples per 109 formulation were cut and thickness was measured. Once the films were secured, each cup was 110 placed in a pre-equilibrated cabinet fitted with a fan to provide a strong driving force across the 111 film for water vapour diffusion. The RH of the cabinet was held constant using over-saturated 112 solutions of MgCl2 (RH: 32-33%) or Mg(NO3)2 (RH: 51-57%). The shiny side of the films was 113 exposed to the ambient at the highest RH, and the cabinets were stored at the aforementioned 114 temperatures. The cups were weighed periodically (± 0.00001 g) after steady state had been 115 reached. The slope of the weight loss vs. time plot was divided by the exposed film area to 116 calculate the water vapour transmission rate (WVTR). WVP was quantified using the equations 117 described by Fabra et al. (2009a 130Optical properties were determined on the shiny side of films pre-equilibrated at 33% 131RH. The reflectance spectra were obtained with a spectrocolorimeter MINOLTA, model CM- 1323600d (Minolta CO. T...

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Biopolymer Films and Composite Coatings

Cited by 28 publications

References 172 publications

Formulation and Characterization of Edible Films Based on Organic Mucilage from Mexican Opuntia ficus-indica

Formulation and Characterization of Edible Films Based on Organic Mucilage from Mexican Opuntia ficus-indica

A Review of Property Enhancement Techniques for Carrageenan-based Films and Coatings

The role of some antioxidants in the HPMC film properties and lipid protection in coated toasted almonds

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