Physical-Chemical Properties of Edible Film Made from Soybean Residue and Citric Acid

Abstract

The effect of citric acid on the properties of soybean enzyme-assisted aqueous extraction processing (EAEP) residue edible film was studied. The washed soybean EAEP residue was produced by the process of EAEP. It was determined that the washed soybean EAEP residue is rich in fibers (76.10 ± 1.03%) and has lower oil and protein contents (7.74 ± 0.11% and 3.50 ± 0.20%, resp.). Edible films intended for food packaging have been produced from the washed EAEP residue combined with glycerol, different concentrations of citric acid (0%, 10%, 15%, 20%, 25%, and 30%), and sodium hypophosphite. The spectra have evidenced that the cross-linking reaction of citric acid and fibers has taken place in the residue. 30-CA films showed the highest tensile strength (17.52 MPa) and the lowest water vapor permeability (7.21 g·cm−1·s−1·Pa−1). Also, it indicated that citric acid can cross-link with the hydroxyls of polysaccharide and improve the compatibilization between the polymeric molecules to improve the intermolecular interaction between polysaccharide molecules, so that the water uptake is reduced. The smooth surface and better translucency of the films suggest that the EAEP residue films treated with citric acid are suitable for application in food packaging.

Synthesis and functional properties of gelatin/CA–starch composite film: excellent food packaging material

“…As expected, aqueous solubility decreased with addition of CA up to 5% (w/w of total starch) level in the starch film. The outcomes are also consistent with previous studies (Ma et al 2018), who reported that solubility of the edible films containing soybean residue decreased with addition of citric acid. This dramatic influence of citric acid on the solubility of the starch film might be happened due to cross linking and hydrogen bonding among the functional groups of citric acid and starch chains.…”

Enhancement in physicochemical parameters and microbial populations of mushrooms as influenced by nano-coating treatments

“…The color index profile was evaluated by a CR-400 (Konica Co., Japan) for L*, a*, and b* values at three fixed locations on the mushroom caps 34 , 35 . The total color difference (ΔE) is reported by Eq.…”

Effect of Nano Silicon Dioxide Coating Films on the Quality Characteristics of Fresh-Cut Cantaloupe

“…The color was detected by a ZE-6000 Meter (Nippon, Japan). D65 light source and an 8 mm diameter measuring area were used [ 9 ].…”

“…Cantaloupe is an excellent vitamin C and β-carotene source; it also provides additional nutritional values of iron, potassium, and dietary fiber [ 4 ]. Some of the common and cost-effective methods are used for developing the quality of cantaloupe products includes the packaging by ultraviolet light [ 5 , 6 ], gamma radiation [ 7 ], chemical treatments [ 8 ], edible coatings [ 9 ], and multilayered edible coatings using nanotechnology [ 10 ]. This coating technique could be perfect for overcominge quality problems [ 11 ].…”