Preparation and preliminary characterization of semi refined kappa carrageenan-based edible film incorporated with cinnamon essential oil

Praseptiangga, Danar; Fatmala, Nurmalita; Manuhara, Godras Jati; Utami, Rohula; Khasanah, Lia Umi

doi:10.1063/1.4953961

Cited by 20 publications

(16 citation statements)

References 17 publications

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“…Praseptiangga et al (2016) [ 61 ] produced semi-refined-kappa-carrageenan-based edible films and carrageenan-based edible films containing cinnamon EO. The thickness of film and elongation at break were enhanced by the increase in sorbitol concentration levels, sorbitol being used as a plasticizer.…”

Section: Components Of Edible Filmsmentioning

confidence: 99%

Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review

Kong

Degraeve

Pui

2022

Foods

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Edible films with essential oils (EOs) are becoming increasingly popular as an alternative to synthetic packaging due to their environmentally friendly properties and ability as carriers of active compounds. However, the required amounts of EOs to impart effective antimicrobial properties generally exceed the organoleptic acceptance levels. However, by nanoemulsifying EOs, it is possible to increase their antimicrobial activity while reducing the amount required. This review provides an overview of the physico-chemical and mechanical properties of polysaccharide-based edible films incorporated with EOs nanoemulsions and of their application to the preservation of different food types. By incorporating EOs nanoemulsions into the packaging matrix, these edible films can help to extend the shelf-life of food products while also improving the quality and safety of the food product during storage. It can be concluded that these edible films have the potential to be used in the food industry as a green, sustainable, and biodegradable method for perishable foods preservation.

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Section: Components Of Edible Filmsmentioning

confidence: 99%

Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review

Kong

Degraeve

Pui

2022

Foods

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“…Various essential oils known to impart AM activity have also been incorporated into carrageenan-based films such as oregano, thyme, Zataria multiflora Boiss, Mentha pulegium, Satureja hortensis, and cinnamon oil (Praseptiangga et al, 2016;Shojaee-Aliabadi, Hosseini, et al, 2014;Shojaee-Aliabadi et al, 2013;Soni et al, 2016), with these oils resulting in similar effects as GSE incorporation. However, the hydrophobicity of these compounds profoundly enhances the water resistance and moisture transfer properties of the films.…”

Section: Incorporation Of Antimicrobial Agentsmentioning

confidence: 99%

A Review of Property Enhancement Techniques for Carrageenan-based Films and Coatings

Sedayu

Cran

Bigger

2019

Carbohydrate Polymers

188

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Carrageenan, a polysaccharide extracted from marine algae, is becoming increasingly regarded as a promising renewable biomaterial that has strong potential as a substitute for conventional synthetic plastics. Materials derived from carrageenans have been widely investigated over the recent decades for use in pharmaceutical and biomedical applications through to edible films and coatings. In the area of flexible films, carrageenans suffer from limitations that are primarily a result of their inherent hydrophilicity. Considerable research efforts have been devoted to the improvement of the properties of carrageenan films in order to extend the range of suitable applications. These include blending with other polymers, the use of plasticizers, and reinforcements with nanomaterials. This review comprehensively assesses the current status of carrageenan-based film development including material characteristics and strategies to obtain desirable film properties with particular regard to real applications.

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“…TS was calculated based on the original cross-sectional area of the test specimen using the equation TS = F/A, where the result of tensile strength was expressed by MPa, F is the force (N) at maximum load and A is the initial crosssectional area (m 2 ) of the film specimen. The EB value was calculated by dividing the extension at break of the specimen by the initial gauge length and multiplying by 100, so the result of tensile strength was expressed by percentage (%), respectively [22]. Measurements were performed in two replicates.…”

Section: Mechanical Properties Characterizationmentioning

confidence: 99%

Optical transparency and mechanical properties of semi-refined iota carrageenan film reinforced with SiO2 as food packaging material

Aji

Praseptiangga

Rochima

et al. 2018

AIP Conference Proceedings

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Preparation and preliminary characterization of semi refined kappa carrageenan-based edible film incorporated with cinnamon essential oil

Cited by 20 publications

References 17 publications

Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review

Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review

A Review of Property Enhancement Techniques for Carrageenan-based Films and Coatings

Optical transparency and mechanical properties of semi-refined iota carrageenan film reinforced with SiO2 as food packaging material

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