Physico-mechanical and microstructural properties of semolina flour films as influenced by different sorbitol/glycerol concentrations

Jafarzadeh, Shima; Alias, Abd Karim; Ariffin, Fazilah; Mahmud, Shahrom

doi:10.1080/10942912.2018.1474056

Cited by 49 publications

(31 citation statements)

References 34 publications

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“…These samples, with higher contents of glycerol, adsorbed more moisture, resulting in an increase in the film thickness. The increase in the thickness values was also reported by Ahmadi et al (2012); Jafarzadeh et al (2018), and Jouki, Khazaei, Ghasemlou, and Hadinezhad (2013).…”

Section: Preparation Of Sample Edible Filmssupporting

confidence: 75%

“…Biopolymers are highly biodegradable and beneficial in reducing chemical hazards and domestic waste (Jafarzadeh et al, 2017;Vartiainen, Vähä-Nissi, & Harlin, 2014). They also have provided food packaging and agricultural industry with advantages (Chong et al, 2019;Farhan & Hani, 2017;Jafarzadeh, Alias, Ariffin, & Mahmud, 2018;Khalil et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Fabrication and characterization of a promising oregano‐extract/psyllium‐seed mucilage edible film for food packaging

Hajivand

Aryanejad

Akbari

et al. 2020

Journal of Food Science

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Herein, Psyllium‐seed mucilage (PSM) and oregano extract (OE) were incorporated into the design of a promising, biodegradable, and antimicrobial edible film to enhance the shelf life of food. Various OE‐PSM films with different concentrations of OE, PSM, and glycerol, as a plasticizer, were fabricated. Further physicochemical, mechanical, and structural studies demonstrated an enhancement in the films' thickness, extensibility, and water‐related properties (excluding water vapor permeability [WVP]) by increasing the glycerol and OE content. Also, the final OE‐PSM films presented a bit yellow and opaque appearance. The effectiveness of fabricated films against microbial attacks was confirmed by the in vitro zone of inhibition measurement against Staphylococcus aureus and Escherichia coli, almost 118 and 77 mm, respectively. In addition, the efficiency of films on the extension of the postharvest lifetime of strawberries to 16 days was optically approved by determining the coated strawberries decay. All mentioned above confirmed the potential of the developed OE‐PSM as a promising edible film. Practical Application Recently, new technology and materials have prompted to meet the consumers' demand for healthier and safer food. To support this claim, we developed a productive edible film (plasticized OE‐PSM film) which showed acceptable biodegradability, mechanical stability, water resistance, and antimicrobial efficiency. The unique properties of this edible film have made it a promising film, which is not only potent to extend the shelf life of food products, leading to facilitate the commercialization activities, but also inexpensive and more available over the traditional synthetic ones. These properties turn this film to a productive candidate, deserve to be implemented by the food and agricultural industries.

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Section: Preparation Of Sample Edible Filmssupporting

confidence: 75%

Section: Introductionmentioning

confidence: 99%

Fabrication and characterization of a promising oregano‐extract/psyllium‐seed mucilage edible film for food packaging

Hajivand

Aryanejad

Akbari

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

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“…Among the flour‐based films conducted previously in literature, semolina flour‐based films had the closest water solubility values to that of chickpea flour‐based films. Plasticizer concentration of 40% w/w in semolina flour films resulted in 40.52% solubility in water . Moreover, amaranth flour‐based films containing 22.5% glycerol had 42.2% water solubility while blue corn flour‐based films containing 0.40 g glycerol/g of dry flour had 39.33% water solubility …”

Section: Resultsmentioning

confidence: 99%

“…Due to their great absorbing ability, films containing protein have a perfect UV barrier. By this way, protein‐based films become more talented to prevent the food from UV as compared to plastic films . In a study conducted by Zataria, antioxidant addition resulted in increased opacity values of multiflora essential oil and gelatin‐based films .…”

Section: Resultsmentioning

confidence: 99%

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Chickpea flour‐based biofilms containing gallic acid to be used as active edible films

Kocakulak

Şumnu

Şahin

2019

J of Applied Polymer Sci

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Chickpea is an easily accessible nutritious legume. Besides, gallic acid is a widespread phenolic found in various plants. In this study, it is aimed to investigate the effects of pH (9 and 11), glycerol concentration (1 and 3% w/v of film solution) and gallic acid concentration (5 and 10% w/w of total solid) on color, opacity, mechanical strength, water vapor permeability (WVP), microstructure, chemical characteristic, antioxidant activity, and phenolic content of films. At pH 11, films are stronger, darker and have higher antioxidant activity. Higher glycerol concentration makes the films more flexible but less strong and more hydrophilic. Higher gallic acid concentration makes great contribution to the films by decreasing WVP but by increasing opacity, antioxidant activity, phenolic content, lightness, and elongation. Film containing glycerol of 1% and gallic acid of 10% and prepared at pH 11 was found to be a great combination for obtaining antioxidant rich edible composite films. HIGHLIGHTS:1. Chickpea flour-based active films were successfully obtained with addition of gallic acid. 2. Higher gallic acid concentration decreased WVP, increased opacity, antioxidant activity, phenolic content, lightness, and elongation. 3. Higher pH provided stronger mechanical properties, low lightness, and higher antioxidant activity. 4. Lower glycerol concentration resulted lower WVP and stronger tensile properties. 5. Chickpea flour-based active films at pH 11 with 1% glycerol and 10% gallic acid can be used as active packaging material in especially highly oxidative food products.

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Physical, structural and antioxidant properties of brewer's spent grain protein films

et al. 2020

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BACKGROUND: The development of brewer's spent grain protein (BSG-PC) films with potential active packaging properties was investigated. Films were prepared by casting protein dispersions at different pH values (2, 8, 11), plasticizers [polyethylene glycol (PEG) or glycerol] and levels (0-0.25 g g −1) of PEG. Mechanical, water-barrier and solubility, optical, antioxidant (reducing power, ABTS •+ and lipidic radical scavenging), and antimicrobial properties of films were determined. Also, the structural characteristics of films were evaluated by attenuated total reflectance-Fourier transform infrared spectroscopy. RESULTS: Only films prepared at pH 2 and plasticized by PEG were homogeneous in appearance and could be manipulated; thus, different levels of PEG were studied at this pH. Higher PEG concentrations increased water solubility, water vapor permeability and elongation at break, and decreased tensile strength and elastic modulus. PEG increased ⊍-helix structure only when 0.10 g PEG g-1 BSG-PC was used. This could be related to the better mechanical properties of F 0.10 films (higher tensile strength, and elastic modulus) with respect to the other films. Antioxidant activity depended on PEG concentration, whereas no antimicrobial properties against Bacillus cereus, Salmonella newport and Penicillium corylophylum were detected. CONCLUSION: The formulations with 0.10 and 0.15 g PEG g −1 BSG-PC appear to be the most promising, balancing mechanical, water-barrier properties and the antioxidant capacity of these films. Moreover, BSG proteins could be a cheap alternative for the preparation of biodegradable films, which are capable of being used as active food packaging.

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Physico-mechanical and microstructural properties of semolina flour films as influenced by different sorbitol/glycerol concentrations

Cited by 49 publications

References 34 publications

Fabrication and characterization of a promising oregano‐extract/psyllium‐seed mucilage edible film for food packaging

Fabrication and characterization of a promising oregano‐extract/psyllium‐seed mucilage edible film for food packaging

Chickpea flour‐based biofilms containing gallic acid to be used as active edible films

Physical, structural and antioxidant properties of brewer's spent grain protein films

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