Effect of temperature and relative humidity on the water vapour permeability and mechanical properties of cassava starch and soy protein concentrate based edible films

Chinma, Chiemela Enyinnaya; Ariahu, C. C.; Alakali, J. S.

doi:10.1007/s13197-013-1227-0

Cited by 54 publications

(41 citation statements)

References 21 publications

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“…However, if edible film is hydrophilic then it means that moisture could be drawn either from the outside environment or from the product inside the package, causing significant characteristic changes (Chinma and Ariahu 2015). A sorption isotherm is used to study the potential of the film to adsorb moisture from environment as a function of water activity (a w ) and can be measured in drying (desorption) or adsorption (hydration) experiment.…”

Section: Introductionmentioning

confidence: 99%

Effects of plasticizers on sorption and optical properties of gum cordia based edible film

2016

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The present study aimed to characterize a biodegradable film produced from the polysaccharide of an indigenous plant Cordia myxa. Effect of plasticizer type (Glycerol, Sorbitol, PEG200 and PEG 400) and concentration (0-30 %) was studied on sorption and optical properties of the casted film. Increase in plasticizer concentration resulted in increase in equilibrium moisture content of the film and was supported by GAB model of sorption indicating that isotherms were of Type II. The monolayer value increased with the increase in plasticizer concentration with a peak of 0.93 g.g-1 for glycerol. Addition of plasticizers improved the total color (ΔE) with glycerol showing the highest effects. All films showed resistance to UV light in the range of 280-200 nm. The polysaccharide of the fruit of C.myxa can be used to prepare an edible film with improved properties as compared to other available edible coatings.

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Section: Introductionmentioning

confidence: 99%

Effects of plasticizers on sorption and optical properties of gum cordia based edible film

2016

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“…As a new kind of food packaging, active packaging offers a means to potentially increase the shelf life of perishable foods or to maintain food quality [17]. In order to inhibit the growth of undesirable microorganisms on foods, antimicrobial substances can be incorporated in films and released to the surface of food [18][19][20].…”

Section: Introductionmentioning

confidence: 99%

Characterization of antimicrobial poly(lactic acid)/poly(trimethylene carbonate) films with cinnamaldehyde

2014

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Poly(lactic acid)/poly(trimethylene carbonate) (PLA/PTMC) films incorporated with cinnamaldehyde (0, 3, 6, 9, and 12 wt%) were prepared by solvent casting and characterized by physical, mechanical, and antimicrobial properties. SEM analysis revealed that the surface of film became rougher with certain porosity when cinnamaldehyde was incorporated into the PLA/PTMC blends. Cinnamaldehyde acted as plasticizers which reduce the intermolecular forces of polymer chains, thus improving the flexibility and extensibility of the films. Differential scanning calorimetry showed that the crystallinity of PLA phase decreased by the presence of cinnamaldehyde in the composite films. Water vapor permeability of films increased with the increase of cinnamaldehyde loading. However, the active PLA/PTMC/cinnamaldehyde composite films showed adequate barrier properties for food packaging application. Incorporation of cinnamaldehyde to the PLA/PTMC polymer matrix improved the antimicrobial activity of active packaging films. These results indicated that the best compromise between mechanical, barrier, thermal, and antimicrobial properties could be achieved by the addition of 9 wt% cinnamaldehyde into PLA/PTMC blends.

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“…Packaging can be regarded as an industrial and marketing technique for keeping food in its ideal condition over an appreciable period before consumption (Chinma et al, 2015;Fadeyibi et al, 2016a). It is also a means of encouraging the purchase of food, especially as the information about the product can be printed on the package for consumers to see (Guilbert et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

“…Also, the European Food Safety Authority (EFSA, 2016) recommended a maximum of 2% zinc concentration for food application, and this was not exceeded in the present investigation. Some major breakthroughs has been recorded in this area of research, like in the application of edible films in packaging and coating of fresh fruits and vegetables (Chinma et al, 2015), and especially in using nanoparticles like montmorilonite and acetylated starch (Emamifar et al, 2011;Teodoro et al, 2015). However, the application of cassava starch-zinc nanocomposite film in the packaging of tomatoes has not been reported.…”

Section: Introductionmentioning

confidence: 99%

Performance evaluation of cassava starch-zinc nanocomposite film for tomatoes packaging

Fadeyibi

Osunde

Egwim

et al. 2017

J Agricult Engineer

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Biodegradable nanocomposite films are novel materials for food packaging because of their potential to extend the shelf life of food. In this research, the performance of cassava starch-zincnanocomposite film was evaluated for tomatoes packaging. The films were developed by casting the solutions of 24 g cassava starch, 0-2% (w/w) zinc nanoparticles and 55% (w/w) glycerol in plastic mould of 12 mm depth. The permeability of the films, due to water and oxygen, was investigated at 27°C and 65% relative humidity while the mechanical properties were determined by nanoindentation technique. The average thickness of the dried nanocomposite films was found to be 17±0.13 µm. The performances of films for tomatoes packaging was evaluated in comparison with low density polyethylene (LDPE; 10 µm) at the temperature and period ranges of 10-27°C and 0-9 days, respectively. The quality and microbial attributes of the packaged tomatoes, including ascorbic acid, β-carotene and total coliform were analysed at an interval of 3 days. The results revealed that the water vapour permeability increased while the oxygen permeability decreased with the nanoparticles (P<0.05). The hardness, creep, elastic and plastic works, which determined the plasticity index of the film, decreased generally with the nanoparticles. The films containing 1 and 2% of the nanoparticles suppressed the growth of microorganisms and retained the quality of tomatoes than the LDPE at 27°C and day-9 of packaging (P<0.05). The results implied that the film could effectively be used for tomatoes packaging due to their lower oxygen permeability, hardness, elastic and plastic works.

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Effect of temperature and relative humidity on the water vapour permeability and mechanical properties of cassava starch and soy protein concentrate based edible films

Cited by 54 publications

References 21 publications

Effects of plasticizers on sorption and optical properties of gum cordia based edible film

Effects of plasticizers on sorption and optical properties of gum cordia based edible film

Characterization of antimicrobial poly(lactic acid)/poly(trimethylene carbonate) films with cinnamaldehyde

Performance evaluation of cassava starch-zinc nanocomposite film for tomatoes packaging

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