Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom

Ramos, Óscar L.; Reinas, Isabel; Silva, Sara I.; Fernandes, João; Cerqueira, Miguel A.; Pereira, Ricardo N.; Poças, Maria de Fátima Tavares; Pintado, Manuela; Malcata, F. Xavier

doi:10.1016/j.foodhyd.2012.05.001

Cited by 395 publications

(283 citation statements)

References 70 publications

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“…The film side facing the casting plate was shiny, while the other side was dull, probably due to the polymer arrangement during solvent evaporation. This phenomenon was also observed for whey protein isolate films by Óscar et al [33].…”

Section: Morphology Of the Filmssupporting

confidence: 77%

Keratin/Polyvinyl Alcohol Blend Films Cross-Linked by Dialdehyde Starch and Their Potential Application for Drug Release

Dou

Zhang

et al. 2015

Polymers

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Feather keratin (FK) extracted from feathers represents a valuable source of biodegradable and biocompatible polymer. The aim of this study was the development and characterization of blended films based on FK and polyvinyl alcohol (PVA) cross-linked by dialdehyde starch (DAS) for a potential drug release application. The compatibility of FK/PVA was improved when cross-linked by DAS: the relative crystallinity of the PVA/FK film slightly decreased, and the enthalpy value for the melting peak decreased by about 50% for the cross-linked films. The total soluble mass of all blend films in water was below 35% at 37 °C, indicating a good stability of the films in water. The results of the Rhodamine B dye (as a model drug) release tests showed that the release rates decreased with increasing DAS content. DAS-induced cross-linking improves several important properties of the FK/PVA films, such as the compactness, the compatibility, and the stability in water. These improvements offer the potential to expand the application of FK films in the biomaterial field. OPEN ACCESSPolymers 2015, 7 581

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Section: Morphology Of the Filmssupporting

confidence: 77%

Keratin/Polyvinyl Alcohol Blend Films Cross-Linked by Dialdehyde Starch and Their Potential Application for Drug Release

Dou

Zhang

et al. 2015

Polymers

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“…4a, b and c) however, it increased with the decrease in glycerol level (Fig. 4a Ramos et al (2013). They documented that increase in glycerol level in the formulation of whey protein concentrate films lead to increase in the reflection of light on the film surface, recorded higher L* values.…”

Section: Solubilitymentioning

confidence: 82%

“…Packaging films have a significant influence on the appearance and consumer's acceptance of the products. Instrumental colour profile is of prime importance to determine the effect of films on the product appeal and consumer acceptability (Ramos et al 2013). The following equation showed a quadratic relationship between the independent and dependent variable.…”

Section: Solubilitymentioning

confidence: 99%

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Development of chitosan based edible films: process optimization using response surface methodology

2014

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Three-factors Box-Behnken design of response surface methodology (RSM) was used to optimize chitosan level (1.5, 2.0, 2.5 %w/v), glycerol level (0.5, 0.75, 1.0 %w/v) and drying temperature (35, 40, 45°C) for the development of chitosan based edible films. The optimization was done on the basis of different responses viz. thickness, moisture, solubility, colour profile (L*, a*, b* value), penetrability, density, transmittance and water vapor transmission rate (WVTR). The linear effect of chitosan was significant (p<0.05) on all the responses. However, density was only significantly (p<0.05) affected by glycerol in a negative linear fashion. Drying temperature also significantly (p<0.05) affected thickness, penetrability, transmittance and WVTR in linear terms. The quadratic regression coefficient of chitosan showed a significant effect (p<0.05) on moisture, solubility and WVTR; glycerol level on moisture, L* value and transmittance; and drying temperature on a* value, penetrability, transmittance and WVTR. The effect of interaction of glycerol x temperature as well as chitosan x temperature was also significant (p<0.05) on a* value and WVTR of edible films. The optimized conditions were: 2.0 % w/v chitosan level, 0.75 % w/v glycerol level and drying temperature 40°C at a constant time of 48 h. All the response variables were in favourable range including thickness; 108.59 mμ, penetrability; 16.41 N, transmittance; 75.60 %, WVTR; 0.00174 g/m 2 -t for the optimized edible film. Results concluded that edible films with desirable bio-mechanical properties can be successfully developed and effectively utilized in the food packaging industry.

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“…Farahnaky et al (2013) menjelaskan bahwa peningkatan konsentrasi gliserol dapat meningkatkan daya larut edible film karena sifat gliserol sebagai pembentuk plastis. Beberapa hasil penelitian menunjukkan bahwa peningkatan konsentrasi gliserol sebagai pemlastis secara umum dapat meningkatkan daya larut edible film (Ghasemlou et al 2011;Vieira et al 2011;Ramos et al 2013).…”

Section: Daya Larutunclassified

Characterization of Carrageenan Edible films Plasticized with Glycerol

Rusli¹,

Metusalach²,

Tahir³

2017

Jurnal PHPI

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AbstrakKonsentrasi bahan dasar dan pemlastis yang digunakan dalam formulasi Edible film diyakini mempengaruhi karakteristik fisik film. Tujuan dari penelitian ini adalah untuk mengevaluasi pengaruh konsentrasi bahan dasar (karagenan) dan pemlastis (gliserol) terhadap karakteristik Edible film yang dihasilkan dan untuk menentukan konsentrasi karagenan dan gliserol yang terbaik berdasarkan karakteristik fisik dari Edible film. Penelitian dilaksanakan dengan menggunakan rancangan acak lengkap faktorial dengan 3 kali ulangan. Perlakuan yang diterapkan meliputi konsentrasi karagenan (1%, 2%, and 3% (b/v)) dan konsentrasi gliserol (5%, 10%, dan 15% (b/b)). Hasil penelitian menunjukkan bahwa konsentrasi karagenan dan gliserol yang digunakan dalam formulasi berpengaruh terhadap karakteristik Edible film. Ketebalan film dan kadar air sangat dipengaruhi oleh konsentrasi karagenan dan gliserol, sedangkan pemanjangan hanya dipengaruhi oleh konsentrasi karagenan. Karakteristik fisik Edible film yang terbaik diperoleh pada konsentrasi karagenan 3% dan konsentrasi gliserol 10%.Kata kunci: bahan dasar, konsentrasi karagenan, ketebalan film, pemanjangan Characterization of Carrageenan Edible films Plasticized with GlycerolAbstract Concentration of base materials and plasticizers used in the formulation of edible film was believed to affect physical characteristics of the film. The objectives of this study were to evaluate the effects of base material (carrageenan) and plasticiser (glycerol) concentrations on the characteristics of edible films produced and to determine the best concentrations of these two components based on the physical characteristics of the films. The experiment was conducted using a completely randomized factorial design with triplicated. The treatments applied were the concentrations of carrageenan (1%, 2%, and 3% (w/v)) and glycerol (5%, 10%, and 15% (w/w)). The results showed that carrageenan and glycerol concentrations used in the formulation of edible film affect the edible film characteristics. Film thickness and moisture content were significantly influenced by carrageenan and glycerol concentrations, while film elongation was only affected by carrageenan concentration. The best physical characteristic of the edible films was obtained when carrageenan and glycerol concentrations were 3% and 10% respectively. Keywords: base materials, carrageenan concentration, film thickness, elongation PENDAHULUANEdible film merupakan salah satu alternatif kemasan yang dapat diaplikasikan pada bahan pangan karena sifatnya yang dapat terurai secara alami (biodegradable) sehingga ramah lingkungan, terbuat dari bahan yang aman bagi kesehatan sehingga dapat dikonsumsi bersama dengan bahan pangan yang

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Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom

Cited by 395 publications

References 70 publications

Keratin/Polyvinyl Alcohol Blend Films Cross-Linked by Dialdehyde Starch and Their Potential Application for Drug Release

Keratin/Polyvinyl Alcohol Blend Films Cross-Linked by Dialdehyde Starch and Their Potential Application for Drug Release

Development of chitosan based edible films: process optimization using response surface methodology

Characterization of Carrageenan Edible films Plasticized with Glycerol

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