Water Vapor Permeability, Optical and Mechanical Properties of Salep-Based Edible Film

Ekrami, Mohammad; Emam‐Djomeh, Zahra

doi:10.1111/jfpp.12152

Cited by 35 publications

(13 citation statements)

References 37 publications

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“…As expected, the FG films presented high solubility; firstly, due to the spiral structure acquired by the collagen following partial hydrolysis during gelatin extraction; then, to its hydrophilic amino acid composition (Hoque et al, 2011;Yao et al, 2017). Using glycerol as a plastifier in the formulation of films has contributed to this effect as, in addition to being hydrophilic, glycerol increases the gelatin peptide chains mobility, making them more soluble (Ekrami and Emam-Djomeh, 2014).…”

Section: /10supporting

confidence: 53%

Effect of Polymer Mixture on Bioplastic Development From Fish Waste

Neves

Pereira

et al. 2019

Bol. Inst. Pesca

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The bioconversion of protein from the fishing industry waste into bioplastics allows the valorization of biological material, reducing the production of waste and consequently of negative environmental impacts through the use of synthetic packaging. The objective of this work was to develop biodegradable films from the mixture of gelatin and myofibrillar fish proteins. Proteins (myofibrillar and gelatin) were extracted from filleting residues from king weakfish (Macrodon ancylodon) from industrial fishing. The properties of the blend films were compared to those of individual protein films. It was found by scanning electron microscopy that there was good compatibility between the two polymers. Mechanical analyzes showed that myofibrillar proteins films were the most resistant to traction, but less flexible; characteristics contrary to those of gelatin. The mixing films presented the lowest values of water vapor permeability and solubility were transparent, and mechanically strong and flexible, confirming the improvement of the properties by mixing the polymers. Fourier transform infrared spectroscopy revealed that there was interaction between the myofibrillar protein chains and gelatine driven by hydrogen bonds, thus forming cohesive and reinforced matrix, which resulted in good thermal resistance of the films. The mixture between polymers improved the technological properties of the elaborated biodegradable films, making its application feasible as food packaging.

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Section: /10supporting

confidence: 53%

Effect of Polymer Mixture on Bioplastic Development From Fish Waste

Neves

Pereira

et al. 2019

Bol. Inst. Pesca

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“…Lamination of PLA onto the OSG film increased the hydrophobicity of the final structure, resulting in enhancement of water vapor barrier of the bilayer film. To control the water vapor transfer in food products effectively, biodegradable films have to control undesirable moisture exchange between the food surface and the environment (Ekrami and Emam‐Djomeh ). Therefore, the good water barrier property of the OSG–PLA bilayer can help to inhibit moisture transfer in food products.…”

Section: Resultsmentioning

confidence: 99%

Preparation and Characterization of an Olive Flounder (Paralichthys olivaceus) Skin Gelatin and Polylactic Acid Bilayer Film

Lee

Song

2017

Journal of Food Science

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Olive flounder skin gelatin (OSG) was used as a film base material. A bilayer film of OSG and polylactic acid (PLA) was prepared using solvent casting method to enhance the film properties. Physical properties of the OSG-PLA film were increased compared with the nonaugmented OSG film. In particular, the PLA lamination decreased water vapor permeability from 2.17 to 0.92 × 10 g·m/m ·s·Pa, as well as of the water solubility from 16.62% to 9.27%, in the bilayer film relative to the OSG film. The oxygen permeability of the OSG-PLA bilayer film was held low by the OSG film, compensating for the high oxygen permeability of the PLA layer. Therefore, the OSG-PLA bilayer film with its enhanced physical properties and high water and oxygen barrier properties can be applied as a food packaging material.

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“…It acts by decreasing the ability of the film to attract water or decrease the tensile strength (Sothornvit and Krochta ; Mali et al . ; Ekrami and Emam‐Djomeh ), which affects the permeability of the film to gases (Sothornvit and Krochta ; Mali et al . ).…”

Section: Resultsmentioning

confidence: 99%

Use of Almond Gum and Gum Arabic as Novel Edible Coating to Delay Postharvest Ripening and to Maintain Sweet Cherry (P runus avium ) Quality during Storage

Mahfoudhi

Hamdi

2014

Journal of Food Processing and Preservation

108

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Almond gum and gum arabic were used as edible coatings for sweet cherries in order to delay their ripening during postharvest storage at 2C and 90-95% relative humidity for 15 days. Coating of sweet cherries with 10% almond gum or gum arabic has been found to enhance their shelf life and postharvest quality. Fruits coated with almond gum or gum arabic showed a significant decrease in respiration rate as well as ethylene production. Moreover, coatings were able to delay changes in weight, firmness, titratable acidity, soluble solids concentration and color development compared with uncoated control fruit. The results suggested that by using almond gum as an edible coating, we can delay the ripening process and increase the shelf life of sweet cherries stored at 2C for 15 days without any spoilage and off-flavor. PRACTICAL APPLICATIONSEdible coatings could be an effective tool for delaying the ripening process of fruits and vegetables during the postharvest storage period. The effectiveness of almond gum from Prunus dulcis as a novel edible coating, in comparison with gum arabic, was studied in sweet cherries in order to maintain parameters related to quality during postharvest storage. The results showed that almond gum was able to slow down the gas exchange by reducing the CO2 concentration of coated sweet cherries, which reduced their ethylene production. As a result, the evolution of parameters related to the quality of sweet cherries was significantly delayed. Moreover, the results suggested that almond gum could be explored as a novel and potential natural edible coating to substitute the synthetic forms of fruit and vegetable packaging.

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Water Vapor Permeability, Optical and Mechanical Properties of Salep-Based Edible Film

Cited by 35 publications

References 37 publications

Effect of Polymer Mixture on Bioplastic Development From Fish Waste

Effect of Polymer Mixture on Bioplastic Development From Fish Waste

Preparation and Characterization of an Olive Flounder (Paralichthys olivaceus) Skin Gelatin and Polylactic Acid Bilayer Film

Use of Almond Gum and Gum Arabic as Novel Edible Coating to Delay Postharvest Ripening and to Maintain Sweet Cherry (P runus avium ) Quality during Storage

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