Physical and antimicrobial properties of banana flour/chitosan biodegradable and self sealing films used for preserving Fresh-cut vegetables

Pitak, N. V.; Rakshit, Sudip Kumar

doi:10.1016/j.lwt.2011.05.024

Cited by 96 publications

(47 citation statements)

References 29 publications

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“…Films with low affinity toward water are required when product integrity and water resistance are needed . On the other hand, highly soluble edible films are convenient for ready‐to‐eat products, as they melt in boiling water or in the consumer's mouth . Besides, polysaccharide films with high water solubility are suitable oxygen and lipid barriers that can delay lipid oxidation in homogeneous foods and lipid migration in heterogeneous foods.…”

Section: Resultsmentioning

confidence: 99%

Edible films and coatings based on biodegradable residues applied to acerolas (Malpighia punicifolia L.)

et al. 2015

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Section: Resultsmentioning

confidence: 99%

Edible films and coatings based on biodegradable residues applied to acerolas (Malpighia punicifolia L.)

et al. 2015

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“…In their analysis of blended films from soy protein isolate and cod gelatin, Denavi et al (2009) observed water solubility values above 80% and argued that such high solubility values would indicate poor water resistance. However, the high solubility may be advantageous in some applications, for example, as a carrier of bioactive compounds, or in ready-to-eat products where the film could melt during preparation in boiling water (Pitak & Rakshit, 2011). Moreover, the CM films are suitable for formation of small edible pouches with the health benefits of CM soluble dietary fiber.…”

Section: Water Solubility (Ws)mentioning

confidence: 99%

Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties

Dick

Costa

Gomaa

et al. 2015

Carbohydrate Polymers

255

170

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This study investigated the physicochemical and mechanical properties of a novel edible film based on chia mucilage (CM) hydrocolloid. CM (1% w/v) films were prepared by incorporation of three concentrations of glycerol (25%, 50%, and 75% w/w, based on CM weight). As glycerol concentration increased, water vapor permeability (WVP), elongation at break (EB), and water solubility of CM films increased while their tensile strength (TS), and Young's modulus (YM) decreased significantly (p<0.05). CM films containing a high concentration of glycerol were slightly reddish and yellowish in color but still had a transparent appearance. CM films exhibited excellent absorption of ultraviolet light, and good thermal stability. The scanning electron micrographs showed that all CM films had a uniform appearance. This study demonstrated that the chia mucilage hydrocolloid has important properties and potential as an edible film, or coating.

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“…However, Otoni and others emphasized that materials composed exclusively of fruit/vegetable puree are usually characterized by unsatisfying barrier properties as well as by poor consistency and mechanical strength making them non‐detachable. Therefore, fruit/vegetable‐based edible packaging materials often require additional binding agents in order to increase film cohesiveness …”

Section: Fruit and Vegetables As A Source Of Bindersmentioning

confidence: 99%

An overview of fruit and vegetable edible packaging materials

et al. 2019

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Various edible fruit and vegetable materials, including purees, residues, extracts, and juices, have been investigated in terms of their matrix‐forming properties to produce edible packaging materials to be applied to food products influencing their overall quality and improving the efficiency of synthetic packaging, thus leading to the reduction in amount of synthetic polymers used for each application. The potential of fruit and vegetables to be used as components of edible packaging materials is discussed. Such application of fruits and vegetables is possible thanks to the presence of matrix‐forming polysaccharides and proteins in their composition while the presence of bioactive compounds such as vitamins and polyphenols may confer, eg, antioxidant and antimicrobial properties of active packaging materials. The development of edible fruit and vegetable packaging materials is a promising way of combining the barrier and mechanical properties of biopolymers with the nutritional and sensory properties. The application of fruit and vegetables as a component of edible packaging materials enables the utilization of raw materials with low commercial value. Edible packaging materials are a new method of their utilizing. There is also the possibility of just decreasing the amount of synthetic packaging waste by application of fruit and vegetable packaging materials simply as a passive or active layer partially replacing the non‐renewable materials.

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Physical and antimicrobial properties of banana flour/chitosan biodegradable and self sealing films used for preserving Fresh-cut vegetables

Cited by 96 publications

References 29 publications

Edible films and coatings based on biodegradable residues applied to acerolas (Malpighia punicifolia L.)

Edible films and coatings based on biodegradable residues applied to acerolas (Malpighia punicifolia L.)

Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties

An overview of fruit and vegetable edible packaging materials

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