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The development of increasingly advanced food technology has resulted in various new food product innovations, one example of which is edible film. Edible films can be made from polysaccharides such as kappa carrageenan with the addition of sorbitol and glucose plasticizers to improve their physical characteristics. This research aims to determine the effect of adding glucose on the physical properties of edible film from kappa carrageenan and sorbitol plasticizer. The research carried out was experimental using a Completely Randomized Design (CRD) with four treatments and five replications. Treatment consisted of glucose concentrations of 0%, 0.5%, 1%, and 1.5%. Data analysis used ANOVA, then continued with the DMRT test. The research results prove that glucose has a significant effect (p

Plastic fragments from packaging material not only pollute the environment but also contaminate food material, causing detrimental health effects. The ultimate solution to this “white” pollution is biodegradable food packaging material. These films can be produced using proteins, polysaccharide and lipid-based materials and can enhance the shelf life of perishable commodities like meat and meat products by incorporating the natural antioxidant and microbial compound in packaging matrix, like essential oils. Essential oils of the aromatic plants due to their diverse phenolic profile possess strong antimicrobial and antioxidant potential, they open new doors of research to develop less hazardous food preservatives and drugs. These films and coatings improve nutritional and sensory attributes of packaged food. These films not only improve food quality but also overcome the burden of environmental pollution.

Nowadays, due to the environmental problems caused by packaging based on synthetic polymers, the use of producing edible films based on biopolymers like polysaccharides, proteins, and fats has been interested. According to all the useful features of psyllium seed hydrocolloid (PH), the aim of this study was to evaluate the possibility of antimicrobial biodegradable edible film production using pH, glycerol, nisin (0, 5000 and 10000 IU/g) and Ethylenediaminetetraacetic acid (EDTA), (0, 15 and 30 wt%). The diameter of the inhibition zones against pathogenic bacteria on medium surface were measured as antimicrobial activity of films. The results showed that films containing nisin and EDTA significantly inhibition of Staphylococcus aureus) and Salmonella typhimurium growth. With increasing concentration of nisin and EDTA the inhibitory power of film against pathogenic bacteria increased. Maximum inhibition was obtained at 3416.03 IU/g concentration of nisin and highest concentration of EDTA (30%). At the optimal point, the inhibition zone against S. aureus and S. typhimurium was 2.02±0.2 and 2.2±0.3 cm, respectively. Tensile and elongation of optimal film was 13.41 Mpa and 28.51%, respectively. According to results of this study, novel biodegradable antimicrobial PH film could be suggested as meat product packaging.

The sugar palm fruit (Arenga pinnata Merr.) has a great potential to be widely used in food industries due to its galactomannan that is able to form stable gels at high temperatures and produce excellent film properties. This study aimed to determine the optimum formula of edible films made from sugar palm fruit blended with carboxymethyl cellulose (CMC), beeswax, and glycerol, and then used them as food packaging. The independent variables included CMC concentration was 2–4% (w/v), beeswax concentration was 0.5–2% (w/v) and glycerol concentration was 1–2% (v/v). Sugar palm fruit 10 g and 100 mL of distilled water were set as fixed variables. The quality of the films was observed including thickness, heat sealability, water vapor transmission rate (WVTR), and solubility. The optimum formula was achieved as follows: 3.11% (w/v) CMC, 2.00% (w/v) beeswax, and 1.00% (v/v) glycerol. The optimum formula of edible film was thickness of 0.15 mm, heat sealability of 115.51 N/m, WVTR value of 2.86 g/m2/h, and solubility of 75.61%. Based on the characteristics of dissolution time test showed that the edible pouch took 2.5 min to dissolved.

The utilization of zein and gum arabic has grown in an attempt to formulate wall materials based on protein–polysaccharide complexes. This mixture provides a versatile delivery system for hydrophilic (guava leaf extract, GLE) or lipophilic (fish oil, FO) bioactive compounds, and it can be used as an edible film-forming polymer. This study was undertaken to characterize FO-containing edible films that were double-layered with a film containing GLE. Modified zein and gum arabic solutions (MG complex) were mixed at a ratio of 1:1.5 (v/v), adjusted to pH 5, added with glycerol (20% of the complex) and FO (5% of the complex), and finally adjusted to pH 5. This was prepared as the bottom/lower layer. The upper/active layer was prepared by mixing MG complex, glycerol, and GLE (1, 3, and 5% w/v of the complex). The total phenolic and flavonoid contents in GLE were 15.81 mg GAE/g extract and 6.99 mg QE/g extract, respectively. The IC50 of the DPPH radical scavenging activity of GLE was 26.86 ppm with antibacterial activity against Bacillus subtilis and Escherichia coli of 9.83 and 12.55 mm. The total plate counts of double-layered films containing GLE were retained below 3 log CFU/g during 28-day storage. The peroxide values of these films were dimmed for no more than 9.08 meq/kg sample on day 28 of storage. Thickness (872.00-971.67 μm), water vapor transmission rate (12.99-17.04 g/m2/day), tensile strength (1.56-2.02 kPa), elongation at break (61.53-75.41%), glass transition (52.74-57.50°C), melting peak (131.59-142.35°C), inhibition against B. subtilis (33.67-40.58 mm), and inhibition against E. coli (2.05-9.04 mm) were obtained by double-layered films. GLE can be successfully incorporated into the active layer of a double-layer film to improve its characteristics while significantly slowing down the microbial contamination and oxidation rate. MG complex and FO can also contribute to the performance of the edible film.

The primary aim of this study was to develop biocomposite films using carboxymethyl cellulose (CMC) (1 % w/v), okra mucilage (OM) (1–3 % w/v), and black cumin seed oil (BSO) (0–0.5 % v/v), based on the central composite design. The effects of OM and BSO concentrations on the properties of biocomposite films were evaluated using response surface methodology. Statistical analysis showed that all variables significantly contribute to the model (p < 0.05). The findings indicated that higher BSO concentrations considerably decreased (p < 0.05) the water vapor and oxygen permeability, moisture content, swelling factor, and water solubility of the produced films. Conversely, a rise in OM concentration notably increased (p < 0.05) the physical and barrier properties of the films. It was determined that an increase in OM concentration led to a decrease in tensile strength (TS), while the elongation at break (%EB) increased significantly (p < 0.05). Conversely, higher concentrations of BSO significantly improved both the TS and %EB values (p < 0.05). FE-SEM analysis revealed that for all films, microstructural irregularities increased with higher concentrations of OM and BSO. The formulation containing 1.82 % OM and 0.5 % BSO was identified as an optimal composition. FE-SEM and AFM analyses showed that the optimal film had higher microstructural discontinuity and surface roughness than the control film. The optimal film exhibited significantly higher antioxidant activity (p < 0.05) compared to the control film. Furthermore, FTIR analysis highlighted the presence of new intermolecular interactions within the functional groups of the optimal film’s matrix. Moreover, the optimal film demonstrated a higher melting temperature and a more amorphous structure than the control film. In conclusion, the optimized CMC/OM/BSO film presents promising potential for use in edible packaging.

Abstract Papaya (Carica papaya L.) is a typical climacteric fruit with a brief shelf life due to the rapid degradation of quality during post-ripening, necessitating appropriate postharvest management to address this challenge. This study aimed to investigate the characteristics of thyme oil nanoemulsion (TO-NE) coating and utilize its benefits for preserving papaya. This study also investigated the physiological properties and quality changes of papaya storage at 20 ℃ and, in parallel, examined the effects of TO-NE coating to mitigate microbial infection of papaya during storage. The postharvest papaya was soaked in different concentrations (0.1, 0.25, and 0.5 mg/g) of TO-NE for coating. At the same time, the decay loss rate and effective shelf life were also evaluated. This study revealed that polygalacturonase (PG) and pectinesterase (PME) activities were inhibited during the storage of papaya treated with 0.25 mg/g TO-NE coated compared to the control group. This resulted in the preservation of the firmness of papaya fruits, in addition to a higher ascorbic acid content, delayed total soluble solids (TSS) accumulation, and total chlorophyll content (TCC) degradation, with a lagging color change for two days. The respiration rate and ethylene production were suppressed, while the 0.25 mg/g TO-NE coated group at day 14 (ethylene peak) were 63.2 mg CO2 kg−1 h−1 and 7.3 µL kg−1 h−1, lower than control. The 0.25 mg/g TO-NE coating treatment significantly reduced the decay rate for 10 days of storage, preserving their appearance and facilitating ripening. This is a viable option for extending Tainung No.2 papaya shelf life. Graphical Abstract

Beras rendang is a traditional food from Payakumbuh, West Sumatra. Beras rendang is made from white glutinous rice flour, which is roasted until dried and then mixed with liquid sugar and coconut milk, then cooked in a big pan. Since it is rich in fat from coconut milk, it can easily turn rancid during storage. Beras rendang is usually packed with oil-paper, but the nature of its glutinous rice ingredient makes it sticky enough to the paper and hard to peel off later. Therefore, this study is performed to use tapioca edible film as an alternative packing to the paper. The shelf life of beras rendang, which is packed with the paper compared to tapioca edible film, was estimated in this research. Then, the acceleration method was conducted by storing beras rendang for 30 days at three different temperatures, i.e., 30, 35, and 40°C, to estimate the shelf life of beras rendang. The parameters observed were sensory assessments of rancidity and thiobarbituric acid (TBA) values of beras rendang during storage. Data were analyzed using linear regression, then the equations obtained were used to calculate the shelf life of beras rendang at normal temperature (27°C). Based on rancidity sensory, the beras rendang shelf life packed with edible tapioca film was 59.26 days on the zero-order reaction with the regression equation of y = -4542.9x + 11.545, activation energy of 9,022.19 cal.mol-1, and quality degradation rate of 0.027 quality unit per day. Meanwhile, based on the TBA value, the beras rendang shelf life packed with the paper was 45.15 days on the zero-order reaction with the regression equation of y = -1991.7x – 2.3267, with an activation energy of 3,955.51 kal.mol-1, and quality degradation rate of 0.013 quality unit per day. It is found that beras rendang stored using edible tapioca film had a longer shelf life than paper packing. Therefore, the edible tapioca film as a packing alternative shows more advantages than paper packing in terms of its ability to prolong the shelf life, and its convenience to consume the beras rendang without needing to peel it off, because the film is edible.

Abstract The growing interest in valorizing industrial by-products has led researchers to focus on exploring different sources and optimizing collagen extraction conditions over the past decade. While bovine hide, cattle bones, pork, and pig skins remain the most abundant collagen sources, there is a growing trend in the industrial utilization of collagen from non-mammalian species. This review explores alternative marine collagen sources and summarizes emerging trends in collagen recovery from marine sources, with a particular focus on environmentally friendly methods. Additionally, this review covers the colloidal structure-forming properties of marine collagens, including foam, film, gel, and emulsion formation. It also highlights the potential and important applications of marine collagen in various food products. Based on the currently reported marine sources, collagens extracted from fish, jellyfish, and sea cucumbers were found to have the highest yield and mostly comprised type-I collagen, while crustaceans and mollusks yielded lower percentages of collagen. Traditional extraction techniques isolate collagen based on acetic acid and pepsin treatment, but they come with drawbacks such as being time-consuming, causing sample destruction, and using solvents. Conversely, marine collagen extracted using conventional methods assisted with ultrasonication resulted in higher yields and strengthened the triple-stranded helical structures. Recently, an increasing number of new applications have been found in the food industry for marine collagens, such as biodegradable film-forming materials, colloid stabilizers, foaming agents, and micro-encapsulating agents. Furthermore, collagen is a modern foodstuff and is extensively used in the beverage, dairy, and meat industries to increase the stability, consistency, and elasticity of products. Graphical abstract

The aim of the present study was to optimize the manufacturing process of grapefruit seed extract (GFSE) incorporated Chitosan (0.75 %, 2 % w/w) and various corn starch concentration of CHCS film of ratio 2:1, 1:1, 1:2 respectively using sorbitol as plasticizer. Optimization of chitosan concentration in chitosan corn starch film was done on the basis of physicochemical properties e.g. moisture content, film thickness, solubility, water vapour permeability and characterization of the films were done. It was reported that the films with CH: CS ratio 2:1 had tensile strength values comparable to that of other films with CH: CS ratio 1:1 and 1:2. Hence, films with 2 % (w/w) chitosan and CH: CS ratio 2:1 was found best among all the film samples shelf life extended to 20 days. GFSE incorporated film was found to have better anti-microbial properties as compared to commercial polypropylene (PP) and low density polyethylene (LDPE) films. GFSE incorporated CHCS film of ratio 2:1 was applied on Grape fruits. The antimicrobial effect of coating formulation on grape was mathematically calculated by predictive kinetic models and digital imaging. Sensory evaluation of applied coating formulation was found very efficient and confirmed the shelf life enhancement of 20 days.

Curcumin is a natural bioactive agent found in turmeric (Curcuma longa) with many health benefits, but with susceptibility to alkaline conditions, light, oxidation and heat. The present research aimed microencapsulate curcumin by complex coacervation using lactoferrin (LF) and carboxymethyl tara gum (CMTG) for application in edible films. The study of wall material formation was carried out by phase diagram, zeta potential and isothermal titration calorimetry. Curcumin was encapsulated by complex coacervation using different core-to-wall ratios and total biopolymer concentration. Finally, the microcapsules were used for the fabrication of edible gelatin-based films. The results showed that LF and CMTG could form complexes at pH 4.5 by electrostatic attraction with high affinity and optimum encapsulation efficiency of curcumin (74.78 %). The microcapsules protected curcumin during the oral and gastric phases with an average release in the intestinal phase of 81.81 %. After in vitro gastrointestinal digestion, the bioaccessibility of encapsulated curcumin was approximately 67 %. Curcumin microcapsules were added to edible gelatin films, which resulted in reduced light transmission and presence of antioxidant activity (FRAP and DPPH·+). The films containing microcapsules had their mechanical properties preserved. Therefore, curcumin-containing microcapsules formed by complex coacervation of LF/CMTG can be used in the production of edible films with high functional properties.

Shrimp body had to face with spoilage and melanosis when it come to food preservation. In this study, a kind of composite edible film (CEF) composed of hydroxypropyl methyl cellulose (HPMC) and shrimp-derived bioactive peptide microcapsule (SBPM), was developed to preserve the body of Penaeus vannamei. First of all, single-factor experiments were conducted by monitoring the mechanical performance and the water vapor permeability (WVP) of CEF, in order to investigate the influence of the dosages of HPMC, glycerol and SBPM, upon the formulation properties and mechanical strength of the film. The FTIR and free radical scavenging capacity of CEF were also determined when the SBPM addition changed and then, the optimum preparation process of CEF was ascertained based on the results mentioned above. In addition, the preservation-effect of CEF on fresh Penaeus vannamei was evaluated by inspecting some important items such as the sensory evaluation, pH, total volatile basic nitrogen (TVB-N) and aerobic bacterial count of shrimp flesh. The results of the single-factor experiments indicated the optimum amounts of HPMC, glycerol and SBPM were 12%, 0.4% and 3%, respectively, and the comprehensive performance of CEF was satisfied under this optimum condition. The antioxidant ability of CEF was excellent when the dosage of SBPM was not less than 3% and, the interaction between SBPM and other membrane fractions was powerful when the addition amount of SBPM came to be 3%~4%, which was indicated by the FTIR results. More importantly, the spoilage of shrimp body could be controlled by covering the body with CEF and, the sensory of seafood might be maintained by this film, as evidenced by the inhibitory effects of CEF on the raising of body pH, the jump of TVB-N and the increase of aerobic bacterial count in shrimp fresh. The quality guarantee period of fresh body in CEF group could be prolonged by 3~4 days as compared with that in unprotected group, while the overall freshness-keeping ablility of CEF was superior to that of HPMC film even PE film, indicating the potent protective effect of CEF on the fresh of Penaeus vannamei.

IntroductionEdible films and coatings are suitable for fresh, semi-processed foods, and also for processed fruits and vegetables because they can increase their shelf life, protect them from the activity of microorganisms, and ultimately improve their nutritional and sensory value. In addition, edible films and coatings are able to transfer compounds that may have been added to improve the performance of the coating film and better preserve the product or have benefits for the consumer. The present research was conducted with the aim of investigating the structural physicochemical properties of whey protein concentrate smart film containing pomegranate and red grape anthocyanins and zinc oxide nanoparticles. Material and MethodTo prepare nano composite film, 10 grams of whey protein concentrate powder was added to 90 ml of distilled water. At the beginning of the production of the film, the pH was adjusted to pH = 8 with the help of 0.1 normal soda, and in order to better dissolve the isolate, the solution was heated for 30 minutes at 80 degrees Celsius to ensure denaturation. It was then placed on a magnetic stirrer. After cooling the solution, pomegranate and red grape anthocyanins were added to the solution separately according to the statistical plan. The solution was then homogenized for 10 minutes at 13,000 rpm, and finally zinc oxide nanoparticles were added to the solution according to the statistical plan and homogenized on a magnetic stirrer for 10 minutes, and then in an ultrasound bath to disperse for 10 minutes In the next step, glycerol was added to the 40% of the weight of the dry substance and placed on a rotating magnetic stirrer without heat for 15 minutes. The formed solution was aerated for 10 minutes and 25 ml of it was poured in the center of the plate (8 cm). Then the film was dried in the oven at 38 degrees Celsius and the control film was produced. After preparing the films, the color of the film samples was determined by measuring the color components L* (lightness), a* (red/green) and b* (yellow/blue) using a Hanterlab colorimeter. The thickness of the films was measured by a digital micrometer with an accuracy of 0.001 mm at 10 random points of each film. Finally, humidity, solubility and FTIR measurement tests were also performed for the prepared films. The preparation of whey protein concentrate smart composite film was investigated based on two variables: red grape anthocyanin/pomegranate anthocyanin percentage and copper oxide nanoparticle percentage. Each of which was investigated in five levels and the response surface methodology (RSM) of the central composite design was used. A total of 24 composite films were prepared and their physical and chemical properties were investigated. Also, after analyzing the data, the optimal movies were checked based on optimization and utility function by 11 Design expert statistical software. Results and DiscussionBy increasing the amount of anthocyanin and zinc oxide nanoparticles, the thickness of the layers increased up to the middle point (0.58-0.89 mm), and the largest increase in thickness was observed in samples with 1.5 cc of anthocyanin and 2% of zinc oxide nanoparticles. Also, films with low concentrations of anthocyanin (0.1-4 cc) and a high percentage of the selected range of zinc oxide (0.2-0.7%) show the highest percentage of solubility. The added zinc oxide nanoparticles increased the solubility of the films. FTIR analysis showed that the interactions between whey concentrate and anthocyanins were probably responsible for the changes in the properties of the composite layers. The utility function for each response was estimated by numerical methods and the general utility function was obtained for the optimal samples of red grape and pomegranate. For the optimal pomegranate, the obtained results include the amount of anthocyanin equal to 2.6 cc, zinc oxide nanoparticles 0.6 (weight/volume), solubility 65.37, thickness 0.64 mm, indices a, L and bwere. 27.88 0.24 and -2.01, respectively. Finally its total desirability has been reported as 0.58. The utility function for each answer was estimated by numerical methods and the general utility function was obtained for the optimal samples of red grapes such as the optimal pomegranate. For the optimal grape film samples, the obtained results include: the amount of anthocyanin equal to 1.38 cc, 3.4 zinc oxide nanoparticles (weight/volume), solubility 59.83%, thickness 0.83 mm, a, L and b indices were 27.03, 7.05 and 1.92 respectively and, its total desirability was 0.63.

In order to explore the interaction between lipid and protein in film-forming solutions and films, the effects of linoleic acid concentration (0%, 10%, 20%, 30% and 40% relative to protein mass) on the viscosity of 11S globulin film-forming solutions, and the microstructure and physicochemical properties of the resulting films were studied. Confocal laser scanning microscopic (CLSM) images showed that the size of oil droplets in the film-forming solution increased with increasing linoleic acid concentration, and it further increased after drying. According to the results of scanning electron microscopy (SEM), oil droplets accumulated on the upper surface of the smooth and dense protein films after adding linoleic acid, while the lower surface became rough without accumulation of oil droplets on it. After adding 40% linoleic acid, the glass transition temperature, tensile strength and water vapor permeability of the film decreased from 53.50 ℃, 12.67 MPa and 2.52 × 10−10 g/(m·Pa·s) to 50.38 ℃, 7.30 MPa and 1.83 × 10−10 g/(m·Pa·s), respectively, while the elongation at break increased from 95.58% to 198.15%. Molecular dynamics simulation showed that 11S globulin did not interact with linoleic acid below 200 ns. The proportion of ionic bonds and disulfide bonds in the 11S globulin film decreased with the addition of linoleic acid, while the proportion of hydrophobic interactions and non-disulfide covalent bonds increased. These results suggest that the addition of linoleic acid can change the chemical interactions among proteins, thus affecting the physicochemical properties of the film. This finding provides a theoretical reference for studying the mechanism of film formation of soybean protein emulsion films.

The purpose of this review article is to provide information about edible film, materials used, manufacturing methods, application for food packaging, and opportunities for future benefits of edible film. The method used by the author in reviewing this article, is by reading various journals from other authors and write the conclude using author own language. The conclusion is, edible film has potential to replace plastics (synthetic polymers) as food packaging. The ingredients used for edible film production are hydrocolloid (protein, polysaccharides, and alginates), lipid (polysaccharides, and alginates) and composite (mix of hydrocolloid and lipid). The methods for edible film production are wet process and dry process. Edible film can be used as food packaging, including cheese, meat, fish, vegetables, and fruit. Prospect of edible film has the potential to increase in the future because people are realizing the importance of reducing food waste with ecofriendly material as food packaging.

Edible films and coatings, composed of biological components such as proteins, lipids, and polysaccharides, play a pivotal role in various applications. While proteins from diverse plant sources, including maize, soy, and wheat, have been extensively explored for their film-forming capabilities, soybean protein remains predominant in edible films. Nonetheless, researchers have increasingly investigated alternative legume proteins, such as those derived from various beans, peanuts, and field peas, as potential candidates for edible film applications. Pea, ranked fourth globally in food legume production after soybean, peanuts, and dry beans, emerges as a promising source for edible film production. Pea protein, valued for its low cost, high protein content, and absence of genetic modifications, along with pea starch, a by-product of pea protein extraction, has become the focal point of numerous studies in edible film development. This comprehensive review focuses on the examination of pea protein isolate, pea starch, and the edible films derived from these compounds. Functional properties of both pea protein and pea starch are systematically discussed. Subsequently, we delve into the extraction methods of these components, progressing to the creation of edible films from these materials. It then delves into various characteristics of edible films produced from pea protein and pea starch, encompassing mechanical properties, water vapor permeability, transparency, and solubility. Additionally, the review explores the influence of factors such as pH, heating, plasticizers, and other treatments on these film properties. Studies highlighted in this review demonstrate that modified edible film solutions based on pea protein and pea starch exhibit considerable potential for diverse applications in both food and non-food sectors. The promising outcomes suggest that these compounds could be utilized to produce edible films tailored to specific requirements, offering new possibilities for advancements in various industries.

Clary sage essential oil (CSEO) has been reported for its wide food and pharmaceutical applications. This work aimed to produce biodegradable active guar gum-calcium caseinate (GG-CC) based film incorporated with CSEO and to evaluate its physico-chemical, antioxidant, and antibacterial properties. Solvent casting technique was used to prepare the composite films containing CSEO at 0.1, 0.15, and 0.2% (v/v). The chemical, rheological, morphology, mechanical, thermal, optical, crystalline, biodegradable, water barrier, antioxidant and antimicrobial potential of the samples were assessed by various analytical methods. Rheological findings of filmogenic solution revealed that the viscosity of filmogenic solutions (GCEO2–GCEO4) increased with an increase in the concentration of the CSEO. CSEO addition in GG-CC film exhibited a homogenous structure with low crystallinity, transparency, water vapor permeability, moisture content, and tensile strength values, whereas a rise in elongation at break, thickness, and thermal stability was observed. Fourier transforms infrared (FTIR) results suggested the interaction between CSEO and GG-CC-CSEO films also exhibited satisfactory antioxidant activity against DPPH and ABTS free radicals and higher antimicrobial effect against the Gram-negative bacteria (Pseudomonas aeruginosa). This work revealed that CSEO has the potential to be used as an active ingredient in the development of films for food packaging applications.

Abstract Edible films made from chitosan and starch materials have several physical limitations, particularly in terms of tensile strength and elongation. To address these limitations, glycerol and sorbitol are often added as plasticizers during the production process. Chitosan has also been reported to have plasticizing properties and can serve as an alternative through its modification into nano-sized particles, thereby increasing its reactivity. Therefore, this study aimed to characterize the physical properties of edible films made from black mangrove (Rhizophora mucronata) fruit starch and chitosan by adding nano chitosan suspension at different storage temperatures to determine the best treatment. A completely randomized factorial design was used, and the data obtained were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level with IBM SPSS statistics 25. The treatments used included the addition of nano chitosan suspension (A) at various concentrations of 0%, 25%, 50%, and 75% with storage (B) for 0 days, 9 days at room temperature, and 9 days at cold storage (± 50C) in triplicates. The significant treatments were then further tested using Honestly Significant Difference (sig < 0.05). The results showed that the addition of nano chitosan suspension with storage method affected the physical properties of the edible films. The edible film made from black mangrove fruit starch-chitosan with the addition of nano chitosan (50%:50%:75%) stored at cold temperature for 9 days had the best physical properties to be applied as a package for fishery products (fillets) based on De Garmo analysis. Highlight Research • Nano chitosan can be applied as plasticizer in making edible film of black mangrove starch-chitosan. • The concentration of nano chitosan and storage temperature influenced the thickness, tensile strength, elongation, young modulus, and water resistance of edible film. • The edible film made from Black mangrove starch - chitosan with the addition of 75% concentration of nano chitosan when stored at cold temperature (5 0C) for nine days can increase tensile strength, young modulus, elongation, and water resistance. • Components of edible films interact less with one another intermolecularly due to nano chitosan, which encourages the creation of hydrogen bonds between polymer chains.

In order to prepare a composite film with good mechanical properties and preservation properties, different bleached shellac/sodium alginate composite films were prepared by taking 1.5% sodium alginate as the base film solution, adding different concentrations of bleached shellac particle emulsion, and loading antioxidant tocopherol. Then the mechanical properties and permeability were compared, and the structure was characterized through FTIR spectroscopy analysis and SEM testing. The differences in preservation effects on cold fresh meat were also compared. The results showed that the composite film with 5% bleached shellac content had better properties, including mechanical properties, 37.37% reduction in transmittance and 43.00% increase in utraviolet ray barrier compared with PE film, and better CO2/O2 selectivity. And the microstructure characterization of the composite films were mutually confirmed with their performance. Using this film to pack chilled pork for preservation can effectively reduce the TVB-N content, drip loss, pH value and metmyoglobin content, and increase the shelf life to 9 days. This work has certain reference significance for the development of edible film and benefits for slowing down the spoilage of chilled pork during storage, protecting the color and taste of pork, and enhancing its nutritional value.

The concept of food packaging plays a crucial role in ensuring consumer satisfaction and extending the shelf life of food products. The rising trend of introducing innovative materials for food packaging has become prominent in recent years. The present study aims to investigate the impact of rosehip seed oil (RSO) on the physical, physicochemical, antioxidant, and antimicrobial properties of edible films based on chitosan for potential fruit packaging applications. Scanning electron microscopy revealed a uniform distribution of the incorporated emulsion throughout the edible film. The addition of RSO increased the deformation at break in both tensile and puncture test, thereby improving the elastic properties of the films. The resulting films exhibited a light-yellow color with high opacity. The immobilization of RSO led to a decrease in water content by almost two times and an increase in water vapor permeability of the films. The films showed enhanced antioxidant activity and retained good protective properties against the yeast S. cerevisiae. Consequently, these newly formulated multicomponent films are found to be suitable for applications in the development of active food packaging because of their physical, antioxidant, and antimicrobial properties.

Pati singkong (Amylum manihot) merupakan pati yang berasal dari umbi akar yang bersifat hidrokoloid sehingga memiliki potensi untuk digunakan sebagai bahan dasar pembuatan edible film. Pati singkong memiliki kandungan amilopektin 87% dan amilosa 17%. Kandungan amilopektin yang tinggi memungkinkan edible film yang dihasilkan lebih kuat dan fleksibel. Selain itu, penggunaan pati singkong dapat mempengaruhi kualitas fisik edible film menjadi lebih jernih. Penambahan ekstrak daun belimbing wuluh digunakan sebagai antifungi yang dapat menghambat pertumbuhan jamur. Ekstrak daun belimbing wuluh positif memiliki kandungan antifungi seperti tanin, flavonoid dan saponin. Tujuan dari penelitian ini yaitu untuk menganalisis pengaruh konsentrasi pati singkong terhadap karakteristik edible film berbahan pati singkong dengan penambahan ekstrak daun belimbing wuluh. Metode penelitian yang digunakan adalah eksperimen laboratorium dengan perlakukan variasi konsentrasi. Tahapan penelitian meliputi pembuatan ekstrak daun belimbing wuluh dan pembuatan formulasi edible film berbasis pati singkong. Parameter pada penelitian ini adalah rendemen, kelarutan dan laju transmisi uap. Hasil yang diperoleh menunjukan nilai rendemen sebesar 3.18–4.78%, kelarutan 37.95–43.61% dan laju transmisi uap 0.815–1.121 g/m2.jam. Kombinasi perlakuan terbaik pada konsentrasi pati singkong 4% menghasilkan nilai kelarutan 37.95% dan laju transmisi uap sebesar 1.121 g/m2.jam.

Introductio: Active anti-microbial packages, metal nanocomposites are a new generation of packages with nano structure, which are produced by direct combination of metal nanoparticles with base resin. This research was conducted with the aim of investigating the physicochemical, antioxidant and antimicrobial properties of whey protein concentrate smart film containing pomegranate and red grape anthocyanins and zinc oxide nanoparticles. Materials and methods: permeability to water vapor, antioxidant properties, antimicrobial properties by disk diffusion method and differential scanning calorimeter test were performed on the prepared films. Agar diffusion method was used to determine the antimicrobial effects of the film. Results and Discussion: By increasing the percentage of zinc oxide nanoparticles and anthocyanin in the film, the percentage of solids in the film increased. The antioxidant activity of active films increased significantly with the increase of anthocyanin content of the films. The highest antioxidant activity with a significant difference (p

ABSTRAK Pati jagung memiliki kestabilan tekstur yang baik dalam proses pembuatanEdible Film (EF). Ekstrak daun belimbing wuluh yang ditambahkan dalam pembuatan EF ditujukan untuk meningkatkan kualitas EF, dikarenakan ekstrak daun belimbing wuluh mengandung flavonoid, tannin, dan saponin. Penambahan konsentrasi pati jagung akan mempengaruhi karakteristik fisik EF. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perbedaan konsentrasi pati jagung (rasio 1,2,dan 3% b/v) terhadap karakteristik fisik EF. Metode eksperimental laboratorium digunakan dalam penelitian ini. Beberapa parameter yang diamati dalam penelitian ini adalah rendemen pengeringan, kelarutan, dan laju transmisi uap air.Berdasarkan parameter tersebut, perlakuan terbaik dalam penambahan pati jagung adalah sebanyak 3% b/v, dimana memiliki nilaikelarutan dan laju transmisi uap terendah secara berurutan adalah 36.68% dan 2.24g/m2.jam. Berdasarkan penelitian ini, semakin tinggi konsentrasi pati jagung dalam pembuatan EF, akan diperoleh karakteristik fisik EF yang terbaik. Kata kunci:Edible film, Ekstrak daun belimbing wuluh, Pati jagung ABSTRACT Corn starch has good texture stabilityas the ingredients ofEdible Film (EF). Wuluh Starfruit leaf extract added in the makingEF is intended to improve the quality of EF. Wuluh starfruit leaf extract contains flavonoids, tannins, and saponins. The Concentration of corn starch will affectphysical characteristicsEF. The purposeof this study is to determine effect of different concentrations of corn starch (ratio 1,2,and 3% w/v) on the physical characteristics EF. Experimental laboratory method was used in this study. Several parameters observed in this study were drying yield, solubility, and water vapor transmission rate. Based on these parameters, the best treatment in the addition of corn starch is as much as 3% w/v, which has lowest solubility value and the lowest vapor transmission rate which is sequentially 36.68% and 2.24g/m2.h.Based on this research, the higher concentration of corn starch in the production EF, has the best physical characteristics. Keywords:Edible film, Corn starch, Wuluh starfruit leaf extrac

Edible film is a thin layer made of materials that can be consumed, protect from moisture and gas, and extend the shelf life of food products. The criteria for the materials for edible films are able to withstand gas and water permeation, colorless, do not cause changes in the characteristics of the packaged food products, and are safe for consumption. One of the ingredients that can be added to edible film is Aloe vera skin. The study aimed to determine the effect of increasing the aloe vera leaf extract concentration and producing an antibacterial edible film with the appropriate mechanical and antibacterial inhibitory properties. The study used a completely randomized design. Observations of film’s characteristics included mechanical and physical properties i.e., tensile strength, elongation, modulus of elasticity, water vapor transmission rate, thickness, CIE color values, and the inhibition activity of bacterial growth. The obtained data were analyzed using analysis of variance (ANOVA), and if there was a significant difference, Duncan’s Multiple Range Test was applied. The best edible film was obtained by adding aloe vera skin extract at a concentration of 4 times the Minimum Inhibitory Concentration (MIC). This film had a tensile strength of 0.878 MPa, elongation of 75.56%, modulus of elasticity of 1.16 MPa, thickness of 0.153 mm, Water Vapour Transmission Rate (WVTR) of 22.53 g/(m2.day), inhibition activity of 31.85 mm, and color value CIE ∆L* = 18.61, ∆a* = 0.98, ∆b* = 29.57, ∆E* = 38.63, ∆C*= 33.59, and ∆H* = -87.23 with the white plate color of chromameter used as a standard.

Starch or other polysaccharides-based packaging is environmentally friendly and can be used as an alternative to tackle the environmental issue. Bio-based polymers can be made into flexible packaging sheets used as edible films. Breadfruit (Artocarpus altilis) is one of the most common sources of starch, and it could be used to make edible films. When beeswax was added, the amount of water vapor permeability (WVP) decreased, and the mechanical properties of starch-based edible films improved. This study aimed to identify the effects of breadfruit starch and beeswax, as well as the best formulation of the edible film. The edible film was made using breadfruit starch (3%, 4%, and 5% (b/v)) and beeswax (0%, 0.5%, and 1% (b/v)) as biopolymers by the casting method. Furthermore, this research was conducted to determine the quality of edible film based on its physical and chemical properties. The results showed that adding beeswax and breadfruit starch to edible films significantly affected thickness, tensile strength, elongation, solubility, transparency, moisture content, and water vapor transmission rate. The edible film with 4% breadfruit starch and 0.5% beeswax produced a better edible film than other formulations. The thickness is 0.251 mm, the tensile strength is 2.454 MPa, the elongation is 44.31%, the water vapor transmission rate (WVTR) is 6.587 g/m2/24hours, the transparency is 1.666 A/mm, the solubility is 31.77%, and the moisture content is 13.82%.

Abstract Natural origin products are an appealing substitute for nonbiodegradable materials in the production of new materials to improve the packaging properties and to extend the shelf life quality of foods. The objective of this study was to formulate, elaborate, select, partially characterize, and evaluate the biological properties of an edible film based on pectin, candelilla wax, and glycerol, added with pomegranate peel polyphenols (PPP). An exploratory design 2k Box Hunter and Hunter was made, followed by a Box‐Behnken design 3k to evaluate the properties of water vapor permeability (WVP) of the film, resulting in the film with 0.75% w/v of pectin, 0.2% w/v of candelilla wax, 0.05% v/v of glycerol and 0.02% w/v of PPP with one of the lowest values of WVP (1.78E−10 g/m.s.Pa). After characterization, this treatment showed good structural and optical properties and low humidity values compared to a control film. PPP showed the inhibitory capacity for DPPH (61.2%) and ABTS (48.5%) radicals and reducing activity with the reduction of ferric ion (FRAP) reaching a value of 1676.5 mg TE/g PPP.

Dodol, an Indonesian glutinous rice cake, is normally only lasts up to 7 days in room temperature and susceptible to rancidity. Addition of C.vulgaris extract to the edible film used as packaging for dodol is expected to be a new alternative to extend the shelf life of dodol through its antioxidant activity. The aims of this study were to evaluate the characteristics of edible film that added with C.vulgaris extract and to observe people preference, based on its organoleptic parameters. The test was conducted based on different concentrations of corn starch (1%, 3%, and 5%) and different types of solvents used to extract the microalga (ethanol and distilled water). Based on its appearance, aroma, flavor, and texture, dodol with additional C.vulgaris extract in distilled water (J1P1) showed the highest total organoleptic value of 25,87. This is supported by the characteristics of such edible film which has the highest solubility and the highest WVTR values, which were 29,25% and 1,1785, respectively, as well as low peroxide number, compared to that without additional C.vulgaris. These values exhibit no harmful effect to the environment, low risk of rancidity, and longer shelf-life time of dodol.

Biocomposite edible film gelatin is a technique that enhances the characteristics of the film by combining gelatin, carboxy methyl cellulose, and glycerol. Therefore, this study aims to examine the characterization of gelatin from chicken claw waste and biocomposite edible film gelatin from the waste. The edible film gelatin was produced by varying the concentrations of carboxy methyl cellulose and glycerol. The characteristics of the gelatin from the waste and the biocomposite edible film tested were yield, viscosity, Fourier transform infrared spectroscopy, thickness, swelling, pH, water content, water solubility, water vapor permeability, oxygen permeability, mechanical properties, and color. The results showed that the addition of carboxy methyl cellulose and glycerol significantly increased the thickness (0.095–0.107 mm) and swelling (61.25–95.43%). Treatment also had a significant effect on the pH value (range 6.67–8.87). The addition of carboxy methyl cellulose and glycerol did not significantly affect water content, water solubility, water vapor permeability, oxygen permeability, tensile strength, and young's modulus. However, the elongation break showed a significant difference with the addition of treatment. The concentration of carboxy methyl cellulose and glycerol also affected the transparency and color of the edible film, with a higher concentration resulting in a darker appearance.

Storage and preservation techniques can play an important role in extending the shelf life of perishable foods. With consumers’ increasing awareness of environmental protection and safety, edible antibacterial packaging is highly favored because of its natural source and non-toxic nature. This paper introduces in detail the substrate materials, antibacterial agents and methods used to prepare edible antibacterial films, summarizes the application of edible antibacterial films in the food packaging field, and discusses future trends in the development of antibacterial food packaging. We hope that this review will provide a reference for reduction in white pollution and the recovery and utilization of agricultural and industrial wastes, and provide a scientific and theoretical basis for food storage and preservation.

Edible film is one of the coating materials used to wrap food ingredients. The edible film can be used to preserve food products, especially ready-to-eat foods. The process of making the edible film was carried out in this study with the addition of clove oil, with the hope that it can become an antimicrobial on the edible film. The addition of clove oil to edible film applied to wet cakes aims to determine the effect of clove essential oil as an antimicrobial on edible film from taro starch base material. This study used a non-factorial Completely Randomised Design (CRD) with the effect of essential oil concentration. Starch and glycerol were used in the same concentration. The concentrations of clove oil used were 0% v/v, 0.5% v/v, 1% v/v and 1.5% v/v. The parameters used in this study were thickness, Water Vapor Permeability (WVP), water absorption, Scanning Electron Microcopies (SEM), Total Plate Count (TPC) test and water content. The results of this study showed that the concentration of clove oil had no effect on the thickness and value of Water Vapor Permeability (WVP) but affected the level of water absorption in edible film. The best edible film selected was the edible film added 0.5% essential oil with a thickness of 0.030 mm, WVP of 2.874 x10-11 kg.m/Pa.s.m2 and water absorption of 65.08% w/w. The edible film was selected based on the smallest layer so that it can be applied to layer cakes, in the best experiment it was stored for 4 days and then analysed for moisture content and TPC. The ability of edible film with 0.5% clove oil concentration can inhibit bacterial growth and maintain product quality for four days.

For alleviating dry mouth symptoms, edible films based on hyaluronic acid (HA) with 3 different mw (800, 1200 and 2300 kDa) were prepared (800F, 1200F and 2300F, respectively), and the properties as well as effectiveness were compared. The concentration of each HA dispersion for film forming was set as 3.0 %, 1.5 % or 1.0 %, for the mw 800, 1200 and 2300 kDa, respectively, based on the solubility. The 800F showed the highest thickness, tensile strength, and water vapor transparency, whereas obtained the lowest transparency and elongation at break among samples. All of the HA films showed safety against microorganism during 28 storage day at 40 °C with 60 % humidity. The optimum site for film attachment in mouth was the palate, and 800F was the most effective for stimulating saliva secretion, eliciting a 38 % increase compared to control (without film), tested by the elderly over 65 years old. By the sensory test, 800F was also the most acceptable. Based on above results, the edible films effectively stimulating saliva secretion could be produced with HA, and the physical, sensory characteristics as well as disintegration times of the film could be controlled by mw and the dissolution concentration of HA.

This study aimed to determine the effects of the ozone treatment of film-forming solutions (FFSs) containing whey protein concentrate (WPC) and gelatine on biopolymer films’ physical, mechanical, and thermal properties. Film samples were produced from a FFS that was ozone-treated at 0 (control), 5, 10, and 30 min. Ozone treatment caused an increase in the pH values of the FFS, whereas the zeta potential remained negative. The films became lighter in colour, slightly greenish, and more opaque with longer ozonation times. The control sample showed the highest thermogravimetric weight loss (92.15%). The weight loss of the samples decreased with increasing ozone treatment time. The application of ozone treatment on the FFS enhanced the films’ mechanical properties. Increased ozone treatment time improved the film samples’ tensile strength, elongation at break, and toughness values. In conclusion, the results of this study demonstrate that the ozone treatment of FFS containing whey protein concentrate and gelatine can significantly enhance the physical, mechanical, and thermal properties of biopolymer films. These results highlight the potential of ozone treatment as a viable method for improving the performance and quality of biopolymer films used in food packaging, offering promising advantages for sustainable and environmentally friendly packaging solutions.

This study aimed to evaluate the potential effects of choline chloride: glycerol-based natural deep eutectic solvent (NADES) as a plasticizer, NADES extract (NADESext) of lavender as both plasticizer and active ingredient, as well as the lyophilized extract (LE) of lavender at different concentrations (0.5 %, 1 %, and 2 %) on the physical, mechanical, optical, thermal, barrier, morphological, and antioxidant properties of pectin films. The properties of the films were compared to those of the neat pectin film and the film plasticized with glycerol. The addition of plasticizers and LE increased thickness, water vapor permeability, and elongation at break values of the films while decreasing tensile strength and young modulus. Pectin films plasticized with glycerol, NADES, and NADESext had a similar color property but a lower opacity. The use of LE decreased lightness and increased opacity compared to the films with plasticizers. The addition of plasticizers revealed a smoother surface than neat pectin film while LE triggered the formation of agglomerates on the films. Changes in the FTIR spectra of the films showed some interactions between pectin and polyphenols in LE. The plasticizers had an insignificant effect on the antioxidant capacity of films whereas LE improved antioxidant capacity depending on the concentration. In conclusion, the results suggested that pectin films with NADES and LE could be beneficially used to improve antioxidant packaging technology along with acceptable mechanical properties.

Sericin is an interesting protein that can be formed into sericin films for biomedical and food applications. Moreover, sericin can be prepared as sericin nanoparticles (SNs) and incorporated to enhance the film barrier properties. The SNs had a size of 407 nm, as verified by dynamic light scattering. To improve the mechanical properties of sericin films, pectin was added at different ratios of sericin:pectin (w:w) (3:0, 3:1, 3:2, and 3:3). Additionally, various amounts of SNs (0, 5, and 10%) were incorporated to form nanocomposite sericin-based films. The addition of pectin and SNs led to lower solubility and higher water vapor permeability than sericin film alone. The Fourier-transform infrared results showed that the interaction between sericin and pectin molecules increased the tensile strength of the films. Furthermore, the differential scanning calorimetry results indicated that adding pectin to sericin films increased the melting temperature, resulting in improved thermal stability of the composite films. However, higher pectin content reduced the total phenolic content and antioxidant activity. Nonetheless, SNs incorporation helped increase the antioxidant activity of composite films. Thus, the nanocomposite sericin-based films could be an alternative for food packaging materials or biomedical applications.

Edible films and coatings are thin layers of biopolymers that are used as food coatings. Due to the many disadvantages of synthetic packaging materials, such as the migration of packaging compounds into food, creating environmental pollution and the problem of waste recycling, the use of edible films for food packaging has recently increased significantly. Edible films based on Psyllium seed gum are a good source for preparing edible films due to their easy availability and affordable price. In this research, edible films based on Psyllium seed gum enriched with different proportions of Oliveria decumbens essential oil were made and the physicochemical characteristics of the films include thickness, moisture content, permeability to water vapor, tensile strength, elongation percentage, characteristics Morphology and thermal properties were investigated. The results of the analysis of Oliveria decumbens essential oil compounds by GC/MS showed that a total of 8 compounds were identified. The results showed that by increasing the amount of Oliveria decumbens essential oil, the thickness and percentage of length of the films increased significantly (p < 0.05), but the moisture content, permeability to water vapor, tensile strength, melting temperature (Tm) and temperature Glass transition (Tg) decreased significantly (p>0.05). Oliveria decumbens essential oil added to the films also showed the softening characteristic which was obtained from the results of strain to breaking point. The homogenous and uniform structure of the control film (without essential oil) was proven in the electron microscope images.

In order to prolong the shelf life of milk fan, casein-chitosan edible films incorporated with antimicrobial peptide BCp12 were prepared. One-factor-at-a-time method combined with orthogonal array design was used to determine the optimum preparation process based on elongation at break and tensile strength. The antimicrobial activity of the composite film was evaluated, and its formation mechanism was explored by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR) and molecular docking. Finally, the composite film was applied to the preservation of milk fan. The results showed that the optimum preparation conditions were casein/chitosan mass ratio 1:1.5, BCp12 concentration 1 mg/mL, glycerin concentration 1.5% (m/m), and drying temperature 55 ℃. SEM showed good compatibility of the composite film and FT-IR analysis revealed that the film exhibited an absorption peak at 1 545.67 cm–1 attributed to the stretching vibration of C–O. Molecular docking showed that the hydrogen bond interaction between BCp12 and casein and chitosan occurred through the active sites of residues Y4 and –NH2. Compared with the control group, the change of peroxide value of milk fan treated with the antimicrobial film was slower and the shelf life was prolonged by 60 days during storage at 4 ℃, indicating the film could inhibit the growth of spoilage bacteria. The results of this study provide a technical reference for the development and application of chitosan-casein composite films incorporated with BCp12.

Cassava starch has been widely explored as film forming material, however its hydrophilicity restricts its application. Hydrophobic material such as modified starch can be used in the film elaboration to improve its quality. This study aims to examine the effect of modified cassava starch concentration on the physical, barrier, and mechanical properties of edible films. A completely randomized design was used with 5 concentrations of modified starch at 0%, 5%, 10%, 15%, and 20% and 4 repetitions to obtain a total of 20 experimental combinations. The ANOVA showed that the modified starch concentration affected the compressive strength, thickness, transparency, and solubility of the edible film, but has no effect on its water vapor transmission rate (WVTR). Usage of 20% modified starch gave the product with the best characteristics at 0.22 mm thickness, 89.45 N/m2 strength, 6.484%/mm transparency, 52.19% solubility, and 21.00 g/m2.hour WVTR.

In this paper, zein was added to the KGM/EC composite film solution based on the previous research about konjac glucomannan (KGM)/ethyl cellulose (EC) composite films, and the KGM/EC/zein ternary composite films were prepared by the solution casting method. By fixing the content of both the total solids and relatively strong hydrophobic components EC, the impacts of content changes of zein and KGM on the microstructure, mechanical properties, and water resistance of composite films were studied. The results of confocal laser scanning microscopy, scanning electron microscopy, and microscopic Fourier transform infrared spectroscopy showed that when the zein addition was 3%~9% of the total solid contents (corresponding to the KGM content of 67%~61%), the distribution of the components in the film-forming solution and the composite film was relatively uniform, indicating good compatibility, and the microstructure of the prepared composite film was dense. Compared with K70E30 composite film, its water resistance property was significantly improved (P

Staphylococcus aureus is a normal bacteria flora in the oral cavity and often causes infections. Saffron (Crocus sativus L.) contains flavonoids that can inhibit the growth of Staphylococcus aureus. Saffron extract is formulated into edible film preparations because it can control drug release and maintain active substances, especially antibacterial ones. This study aims to determine the effect of comparing PVA and xanthan gum concentrations on edible film preparation physical characteristics and antibacterial activity. Also, to find out the optimal formula. This study uses the Simplex Lattice Design method and Design Expert to determine the concentration ratio. The optimization parameters of the preparation included pH, soluble time, water absorption, and antibacterial activity test using the well diffusion method. The ANOVA results showed that adding PVA concentration accelerated the dissolution time and increased the antibacterial inhibition. The addition of xanthan gum concentration increased the pH value and water absorption. The test results obtained pH 5.52, dissolution time 22.25 seconds, water absorption capacity is 43.95%, and antibacterial inhibition is 0.53 cm. The optimal formula was received at the concentration of PVA at 5.59% and xanthan gum at 0.41%. T-test shows that the equation of each optimal parameter is valid.

Edible film is a thin layer commonly used to coat food, which is biodegradable and can be consumed. The functions of edible film such as an inhibitor of mass transfer, oxygen, aroma and other dissolved substances. Cuttlefish bones contain protein which can be processed into gelatin and applied as edible film. This study aims to determine the quality and optimal operating conditions of edible films. The research method that used in this research is descriptive quantitative method. The experimental design in this study used a factorial design with independent variables including: gelatin concentration (6 and 8%), glycerol concentration (10% and 20%) and pectin concentration (0.5 and 10%). In this study, the ranged of water vapor transmission rate (wvtr) from eight sample are 9.716 - 11.725 g/m2.day, the best result of water vapor transmission rate analysis shown at operating conditions of 8% gelatin concentration, 20% glycerol concentration and 1% chitosan concentration which was 9.716 g/m2.day. In this research the higher gelatin concentration causes an increase in the value of water vapor transmission rate, while the higher the concentration of glycerol causes an increase in the value of wvtr, thickness, elongation but decreases the value of tensile strength an solubility, the higher chitosan concentration causes an decreases in the value of wvtr, tensile strength, elongation, solubility but increase the value of thickness The best results from the thickness, solubility, tensile strength, elongation tests were 0.22 mm; respectively; 1 minute 17 seconds; 6.30 MPa; 166.5%. The morphological analysis using SEM analysis shows that the surface of the molecular structure of the edible film looks smooth, uneven and slightly porous.

Biodegradable and environmentally friendly edible films can maintain product quality, replace the use of plastic packaging, and reduce the environmental pollution. This research utilized cassava starch, chicken bone gelatin, and andaliman extract as the ingredients of edible films. The aim of this research was to optimization the best edible film formulation through the physical (brightness, water vapor transmission rate, and thickness), mechanical (tensile strength and elongation), microbiology (inhibition of S. aureus and E. coli), and chemical (antioxidant) characteristics of edible film. The method used in this research was the Response Surface Methodology-Box Behnken Design (RSM-BBD) with Design Expert v.12 software. There were 3 factors used a minimum and maximum limit, namely cassava starch (2-4 %), chicken bone gelatin (2-4 %), and andaliman extract (3-6 %). The response variable optimization resulted in a new formula with a percentage of 4 % cassava starch, 3.879 % chicken bone gelatin, and 6% andaliman extract with a desirability level of 0.820.

The edible film with barrier property can restrain food oxidation rancidity and improve the effect of storage and preservation when applied to food. In this study, sodium carboxymethyl cellulose, sodium alginate and guar gum were used as film forming materials, oxygen resistance and water vapor permeability were used as indicators, and the process optimization of sodium carboxymethyl cellulose-sodium alginate-guar gum ternary mixed membrane was carried out through single factor experiment and D-optimal mixture design. The light transmittance, rheological properties, fourier transform infrared spectroscopy, scanning electron microscopy and thermodynamic properties of the edible films were analyzed and compared. The results showed that when 1.25% sodium carboxymethyl cellulose:2% sodium alginate:0.75% guar gum was 35:49:16, the reciprocal of the water vapor permeability was 505224 and the oxygen resistance was 0.52 of the edible film, indicating the best barrier. Compared with the single membrane, the optimized mixed membrane significantly improved its properties, the components had good coordination, and the structure of the mixed membrane had good compatibility and integrity. The study of the edible ternary mixed membrane can provide a reference for the development of new edible film.

ABSTRAK Pati batang kelapa sawit yang telah dimodifikasi berpotensi dijadikan edible film. Tapioka ditambahkan sebagai campuran untuk meningkatkan sifat fisik edible film. Tujuan penelitian yaitu mengetahui karakteristik fisik edible filmberbahan baku pati batang kelapa sawit termodifikasi dan tapioka serta menentukan rasio terbaik untuk menghasilkan edible film. Rancangan Acak Lengkap (RAL) Non Faktorial digunakan sebagai desain penelitian dengan perlakuan rasio bobot pati batang kelapa sawit termodifikasi dan tapioka. Rasio bobot yang digunakan adalah 1:3, 1:1, 3:1 (b/b). Parameter yang diamati adalah ketebalan, pemanjangan saat putus dan kekuatan tarik edible film. Hasil uji ANOVA pada taraf 5% didapatkan bahwa rasio bobot pati batang kelapa sawit termodifikasi dan tapioka berpengaruh nyata terhadap parameter kekuatan tarik, tetapi tidak berpengaruh terhadap parameter ketebalan dan pemanjangan saat putus edible film. Perlakuan 1:3 (b/b) merupakan perlakuan terbaik untuk menghasilkan edible film dengan karakteristik fisik antara lain ketebalan 0.15 mm, pemanjangan saat putus 23.00%, dan kekuatantarik 6.07 MPa. Kata kunci: Edible film, Pati batang kelapa sawit termodifikasi, Tapioka ABSTRACT Modified oil palm trunk starch has potency as edible film’s raw material. Tapioca was added to enhance edible film’s physical properties. Research purposes were to investigate the physical properties of edible film from modified oil palm trunks starch and tapioca blends and to determine the best ratio. A non-factorial completely randomized design with a treatment of modified oil palm trunk starch and tapioca weight ratio was used as research design. The ratios used were 1:3, 1:1, 3:1 (w/w). Parameters observed were thickness, elongation at break, and tensile strength of edible film. The ANOVA result at 5% level showed that the weight ratio ofmodified oil palm trunk starch and tapioca had significant effect on the tensile strength, but had no effect on the thickness and elongation at break of edible film. The ratio of 1:3 (w/w) was the best treatment to produce edible film with physical characteristics including 0.15 mm of thickness, 23.00% of elongation at break, and 6.07 MPa of tensile strength. Keywords: Edible film, Modified oil palm trunk starch, Tapioca

In this study, alkali-soluble polysaccharide from wampee (ASP-W) was prepared and its effect on chitosan-based composite film was investigated. Preliminary characterization of ASP-W showed it was a kind of typical homogeneous polysaccharide, with a molecular weight of 1.5 × 103 KDa. Infrared spectroscopy proved the successful combination of ASP-W with chitosan. Meanwhile, composite film exhibited increased thickness, water solubility percentage, and swelling ratio and decreased moisture content. In terms of optical transmittance, composite films showed excellent UV barrier capability below 400 nm. Mechanical tests demonstrated tensile strength up to 24.84 MPa at ASP-W 1.5% and elongation at break up to 27.93% at ASP-W 4.5%. Composite films also possessed better barrier properties. Differential scanning calorimeter (DSC) results also indicated better thermostability of composite films. DPPH radical scavenging reached 46.84% at ASP-W 1.5% and hydroxyl radical scavenging peaked at 97.16% at ASP-W 3%. In summary, ASP-W can improve optical, mechanical, barrier, and thermal stability and antioxidant properties of chitosan film, which provided a certain reference for the development and utilization of polysaccharide in edible packaging film.

In this work, smart edible coating and films with excellent UV barrier properties were prepared from alginate, whey protein isolate, and curcumin. The primary focus of this investigation centered on assessing the impact of whey protein and curcumin on the physical and functional properties of the alginate films. Whey protein reduced the film transparency while simultaneously enhancing the hydrophobicity and antioxidant properties of the alginate film. Curcumin imparted a yellow hue to the film, consequently decreasing the transparency of the film. It also substantially improved hydrophobicity, antioxidant activity, and UV-blocking efficiency within the films. Remarkably, curcumin demonstrated a significant reduction in the water vapor transmission rate of the film. For the preservation of apples, a higher concentration of curcumin was required, which effectively suppressed the respiration rate and moisture loss post-harvest, resulting in an extended shelf-life for the apples. As a result, the coated apples exhibited significantly reduced enzymatic browning and weight loss in comparison to their uncoated counterparts. Furthermore, these curcumin-containing films underwent a reversible color change from orange to red when exposed to ammonia vapor. This attribute highlights the potential of the developed coating and film as a smart, active food packaging solution, particularly for light-sensitive food products.

Scale gelatin films derived from croaker fish and infused with Prosopis (Prosopis cineraria) extract (PE) at concentrations of 0.3% and 0.7% were produced. A control film, void of extract, was employed for comparative purposes. The thickness of each film was found to be statistically insignificant (p > 0.05). The results show that the highest solubility (78.57 ± 3.57%) was found for the glycerol film, and the least permeability was found for the water vapor (0.74 ± 0.09 ×10−10g s−1m−1Pa−1); however, the water vapor permeability (WVP) and water solubility (WS) of the films that contained PE were considerably lower than those of the control film (p < 0.05). In contrast to the control film, those infused with 0.7% PE exhibited exceptional UV-barrier properties (>99%) and favorable thermal characteristics. The highest and lowest antioxidant activities were found for the 7% Prosopis cineraria extract (56.96 ± 2.6%) and the glycerol film (40.66 ± 2.46%), respectively. No antibacterial activity was observed in these films. Microscopic pictures showed that all three films had a uniform and plain surface. Fourier transform infrared spectroscopy–attenuated total reflectance (FTIR–ATR) analysis revealed distinct amide bands and protein–polyphenol interactions within the films that contained the extract.

Baby Java orange is one sweet orange variant with a high pectin content on its skin. Pectin and starch are examples of the main ingredients in making edible films. Besides its economical price, corn starch is also commonly used in preparing edible films as the biopolymer material that can produce a matrix used for the edible film preparation process. The addition of glycerol plasticizers can improve the structure of the film. This study aimed to determine the effect of pectin concentration of Baby Java orange peel and glycerol on the physicochemical characteristics of the resulting edible film and determine the formulation with the highest value in the manufacture of the edible film according to the Japanese Industrial Standard (JIS). This study used a Completely Randomized Design (CRD) with two factors. The first factor is Baby Java skin pectin concentration (15%, 25%, and 35% %b b/b starch), while the second factor is glycerol concentration (10%, 20%, and 30% v/v). The edible films were then analyzed for their moisture content, thickness, solubility, color, tensile strength, and water vapor permeability. The results show that the concentration of pectin and glycerol with the addition of corn starch significantly affects the parameters of moisture content, solubility, thickness, tensile strength, color, and water vapor permeability tests. The optimum formulation in the preparation of edible films according to JIS was the formulation with the addition of 15% pectin and 20% glycerol, which resulted in 6.24% of moisture content, 76.57% solubility, 0.25 mm thickness, 0.50 MPa tensile strength, 54.98 lightness, 3.66 blueness, -1.48 appearances and 1.42 g.mm/m2.h.kPa water vapor permeability

Edible film is a thin layer as a coating for foodstuffs made from edible materials such as taro. One of the taro tubers variety that can be used as edible film is Beneng from Banten. Edible films made from starch have a weakness that is easy to tear and have low elasticity, to change the physical properties of the film from starch it is necessary to add a plasticizer. Plasticizers that are often added to the production of edible films are xylitol, sorbitol, polyethylene glycol, and glycerol. The purpose of this study was to determine the effect of the type of treatment and concentration of plasticizer on the physical-mechanical properties of edible film made from taro beneng starch. The treatment in this study was divided into 2 factors, the first factor was the type of plasticizer (sorbitol, glycerol and PEG), while the second factor was the concentration of the plasticizer (1%, 3%, and 5%). The tests carried out in this study were the tensile strength, elongation, thickness, water vapor transmission, and water solubility tests. The results showed that the type and concentration of plasticizer have a significant effect on the characteristics of the edible film. The interaction between the type and concentration of plasticizer has no significant effect on the water vapor transmission test. The best edible film in this study was the edible film with the addition of the plasticizer sorbitol with a concentration of 3%.

Objective: In order to develop composite edible film with excellent performance, the effects of different types of polysaccharides on collagen edible film's properties were evaluated with collagen from loach skin being the basic raw material. Methods: Pectin （acidic polysaccharose）, pullulan （neutral polysaccharide） as well as chitosan （alkaline polysaccharide） were used to compose the film with collagen, respectively. The composite film's properties including basic properties, mechanical properties and barrier properties were measured and analyzed. Results: Pullulan had less effect on the thickness, water content and opacity of collagen edible film compared with pectin. Three kinds of polysaccharides could all reduce the water solubility and increase the swelling rate of collagen edible film to different degrees. In terms of mechanical properties, chitosan and little pullulan could improve the comprehensive mechanical properties of collagen edible film, while pectin increased the elongation at break but greatly reduced tensile strength of collagen edible film. In terms of barrier property, proper amount of chitosan could improve the water-resistance and oil-resistance performance of collagen edible film, while pectin and pullulan could only improve its oil-resistance performance. Conclusion: Compared with pullulan and chitosan, the effect of pectin on film's mechanical properties and barrier properties is different or even opposite.

Technology in smart packaging continues to evolve, one of which is packages equipped with food freshness indicators to monitor food safety and quality. These indicators can be formed by immobilizing anthocyanin into edible film and then changing its color to pH changes. The research aims to determine the immobilization time, test the color stability of the edible film indicator to temperature changes, determine the characterizations of the edible film indicator based on the %relative standard deviation (%RSD) value, and apply the edible film indicators as coconut milk freshness indicators. The best immobilization time was in the 90th minute with %RSD=0%. The edible film indicators did not change color from 10 to 50°C with %RSD=0%. The characterizations of edible film indicators on pH 6, 7, 8, and 10 had response times of 6.68 minutes; 9.49 minutes; 3.57 minutes; and 4.37 minutes; periods of 14 days, 13 days, 14 days, and 16 days; and good reproducibility at pH 6 and 10 and not good at pH 7 and 8. Overall, based on anthocyanin color changes, an edible film indicator can be used as a freshness indicator in coconut milk but cannot indicate the pH value of coconut milk.