Brightness, elongation and thickness of edible film with caseinate sodium using a type of plasticizer

Abstract

The use of plasticizer could improve the flexibility, elasticity and friability of edible films. The characteristics of edible film made from caseinate sodium were influenced by the use of plasticizer types. The differences in material source and molecular weight of plasticizers type various result in the interaction of hydrogen bonds between water-protein-plasticizer molecules and further cause differences in the physical characteristics of edible films. The purpose of this study was to determine the effect of plasticizer types (glycerol, sorbitol and polyethylene glycol (PEG)) on the characteristics of edible films. The edible film characteristics observed were color L * (brightness), elongation and thickness. Data were analyzed with complete random design and repeated for three times. The use of plasticizer type affected the edible color value (L *) around 85.62-87.43 (close to white). However, the type of plasticizer did not affect the elongation and thickness of the edible film. The range of elongation and thickness of the edible film with the use of a type of plasticizer was around 15.96-16.22% and an average of about 0.15 mm. The color value of L * (brightness) of edible film using sorbitol plasticizers type was higher than that using glycerol and PEG. The characteristics of edible films using sorbitol plasticizers were better, compared to those using glycerol and PEG.

Effects of ZnO nanoparticles, plasticizer, and emulsifier on PLA films properties and mechanical aging stability

“…According to Maruddin et al, the addition of PEG, glycerol, and sorbitol plasticizers did not have a signi cant effect on the thickness of edible lms. Based on their research, the percentage of plasticizer and emulsi er used did not change the amount of composition and solids of the components [35].…”

“…Thickness is the physical property of the lm that affects the penetration of volatile compounds, water vapor, and gases [35]. The thickness of the lm can vary depending on the components of the lm.…”

Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation

“…The summarized information is presented in Table 1. Fruits, berries, vegetables, and chees, fish, meat and meat product [113,115,208,362,406,[434][435][436][437][438][439][440][441] Various meat products, poultry, fish, vegetables and fruits [113,139,406,[447][448][449][450][451][452][453][454][455] Edible films based on one biopolymer are often characterized high sensitivity to moisture and and poor barrier to water wapor due to its hydrophilicity nature, as well as brittleness and insufficient mechanical properties. These disadvantages could be solved by different modifications, cross-linking agents and plasticizers addition, and especially by creating composite films and blending.…”

Physical – Chemical, Mechanical and Antimicrobial Properties of Bio-Nanocomposite Films and Edible Coatings

“…Maruddin et al, 2020 [55] showed that plasticizers could improve the flexibility, elasticity and friability of edible films. The characteristics of edible ISSN: 2349-8889 Volume-8, Issue-5 (September 2021) https://doi.org/10.31033/ijrasb.8.5.22…”