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This study aimed to optimize the formulation of gluten-based composite film incorporated with Persian gum and Guar gum using the response surface method. The effects of three variables gluten (37%wt), Persian gum (1–2%wt), and guar gum (1–2%wt) on the physicochemical properties of the films (thickness, color parameters (L*, ΔE, WI, YI), swelling, solubility, water vapor permeability (WVP) and mechanical properties of the film were investigated. The results confirmed that gluten is compatible with Persian gum and Guar gum. Optimization was determined, and then the morphological properties and interaction of the film components were investigated with SEM and FTIR, respectively. Results showed that all three variables significantly affected the films' mechanical and physical properties (P < 0.05). Increasing the number of gums in the film solution led to a decrease in the thickness of the films, and improved solubility and WVP of films. Moreover, the yellowness index of films raised with an increasing amount of gluten and Guar gum. Increasing the number of gums, Young's modulus and modulus of elasticity decreased significantly (P < 0.05). The optimum level of the variables with desirability of 0.992, obtained by the software, was 5 % gluten, 1.5 % Persian gum, and 1.5 % Guar gum (% w /w). Intensifying and shifting some absorption peaks of FTIR spectra pattern confirmed the interaction of gums and gluten chain functional groups. The current research outcomes demonstrated that proper interaction was established between gluten protein and gums and improved the physical properties of the films. High amounts of gum reduced the thickness of the film. [Display omitted] [ABSTRACT FROM AUTHOR]

Plastic pollution is increasing day by day and the search for new, environmentally friendly products continues. Herein, for the first time, different degrees of mucilage were obtained from chia seeds and the film-forming behavior of levan biopolymer with these mucilages was investigated. Glycerol and sorbitol were used as plasticizers in the film design. Films prepared with sorbitol were characterized physically, mechanically and morphologically. The antioxidant and antimicrobial effects of the films were examined. The films formed as nanocomposites of levan and chia seed mucilages obtained at different temperatures (25 °C, 55 °C and 80 °C) exhibited structurally and mechanically different properties. It was observed that the films obtained with chia mucilages and levan preserved their antibacterial properties but lost their antifungal properties. In addition, quorum sensing property of the mucilage obtained at 55 °C during the investigation of the antibacterial property was reported for the first time with this study. The levan-based chia seed mucilages films obtained have the potential to be used in industrial and medical fields, and the nature-friendly nature of these films is very important for our green world. [ABSTRACT FROM AUTHOR]

The current study was undertaken to synthesize pea protein based films containing fatty acids with various chain lengths. Films namely PFAF1, PFAF2, and PFAF3 were fabricated in the presence of pelargonic acid, margaric acid, and pentacosanoic acid, respectively. Also, negative (PF: film formulated using protein alone) and positive control (PCF: film formulated using mixture of protein and chitosan) control were prepared. Interactions occurring within films were clarified by FTIR. Moreover, morphology and thermal behavior of samples were evaluated by SEM and TGA. Variations in thickness (PF: 0.03 mm, PFAF1: 0.03 mm, PFAF2: 0.04 mm, PFAF3: 0.04 mm, PCF: 0.06 mm) and water content (PF: 28.85 %, PFAF1: 16.20 %, PFAF2: 14.51 %, PFAF3: 12.04 %, PCF: 13.83) were obvious. Superior opacity was identified in PCF, followed by PFAF3, PFAF2, PFAF1, and PF. PFAF3 together with PCF were more successful than others in reducing/protecting oxygen and water permeation. Adding fatty acid or chitosan to protein films led to the decline in tensile strength (TS) and increment in elongation at break (E). As for preservation performances, maximum limitations against shifts in weight and color of bananas during 7-day storage were provided by PFAF3. Also, except for PF, all coatings (especially PFAF3) postponed the rotting of fruits. • A versatile approach to food wrapping field. • Designing eco-friendly innovative natural plant protein based films. • A strategy for enhancing the film forming ability of plant proteins. • Positive correlation between fatty acid chain length and barrier behavior of films. • Packaging for maintaining postharvest quality of fruit over prolonged storage. [ABSTRACT FROM AUTHOR]

Pectin was extracted from red dragon fruit (Hylocereus polyrhizus) peel using two different extraction methods: subcritical water extraction (SCWE) and conventional acid extraction (AE), from two different types of peels, fresh peel puree and dried peel powder. SCWE method on fresh peel puree showed an ∼18.88 % increase in pectin yield compared to AE. Extracted pectin is classified as low methoxyl pectin (DE: 8.51–50.64 %), with an average molecular weight ranging from 115.23 kDa to 577.84 kDa and a Gal-A content of 44.09 % - 53.90 %. The potential of pectin from fresh peel puree to be applied as a biodegradable film was further explored. Different pectin concentrations (3–5 % w/v) were used to prepare the films. Regarding the film performance, PF-S5, which was produced from SCWE with 5 % of pectin concentration, exhibits better thermal stability (T dmax 250 °C, residue of 28.69 %) and higher moisture barrier (WVP 5.59 × 10−11 g.cm−1.s−1.Pa−1). In comparison, PF-A showed lower water solubility (45.14–69.15 %), higher water contact angle (33.01° - 44.35°), and better mechanical properties (TS: 2.12–4.11 MPa, EB: 48.72–61.39 %). Higher molecular weight accompanied by higher DE and Gal-A content contributes to better pectin film properties. [Display omitted] • Pectin yield increased by 18.88 % with the subcritical extraction method. • Subcritical water extraction method lowers the DE of pectin by >35 %. • Fresh dragon fruit peel pectin has the potential to produce edible films. • Subcritical extracted pectin film has good thermal stability (T dmax 250 °C). • 5 % pectin film showed a ∼15 % reduction in water vapor transmission rate. [ABSTRACT FROM AUTHOR]

Biodegradable packaging materials are increasingly being investigated due to rising concerns about food safety and environmental conservation. This study examines the incorporation of chia mucilage (CM) into starch-based films using the casting method, aiming to understand its effects on the structure and functionality of the films. CM, an anionic heteropolysaccharide, is hypothesized to enhance the mechanical and barrier properties of the films through polymer interactions and hydrogen bonding. Our findings confirm that CM incorporation results in films with uniformly smooth surfaces, indicating high compatibility and homogeneity within the starch matrix. Notably, CM improves film transparency and crystallinity. Mechanical assessments show a remarkable elevation in tensile strength, soaring from 5.21 MPa to 12.38 MPa, while elongation at break decreases from 61.73 % to 31.42 %, indicating a trade-off between strength and flexibility. Additionally, water solubility decreases from 57.97 % to 41.40 %, and water vapor permeability is reduced by 30 % with CM loading. These results highlight the role of CM in facilitating the formation of a dense, interconnected polymeric network within the starch matrix. Given the soluble dietary fiber nature of CM, the CS/CM (corn starch/chia mucilage) blended films are expected to be safe for food packaging and applicable as edible films with health benefits. [ABSTRACT FROM AUTHOR]

The substantial waste of perishable foods during transportation significantly contributes to greenhouse gas emissions, intensifying the climate crisis. To mitigate the rapid spoilage of fruits, an eco-friendly bilayer film was developed using natural egg white (EW), amylose (Am), and tannic acid (TA). The EW/Am-TA bilayer film features a primary layer of amphiphilic EW, ensuring a uniform coating on hydrophobic fruit surfaces, and a secondary layer composed of Am and TA, imparting notable tensile strength (5.3 ± 0.5 MPa) and elongation at break (28.5 ± 4.1 %). This bilayer film effectively shields fruits from UV-B and UV-C radiation (~0 % transmittance at 280 and 330 nm) and exhibits antioxidant and antibacterial properties due to the presence of TA. Fruits such as bananas, avocados, and cherry tomatoes, when dip-coated with the optimized EW/Am-TA bilayer, maintained their freshness, color, weight, and texture for up to seven days, demonstrating the effectiveness of this bilayer coating in food preservation. The natural materials in the coated film are edible and can be safely removed with tap water at room temperature in <10 s, posing no food safety risks. Thus, the proposed bilayer coating presents a significant solution to the global problem of food waste. [ABSTRACT FROM AUTHOR]

Hydroxypropyl starch-based composite system has high potential for many applications such as food packaging and biomedical fields. Here, how the incorporation of curdlan, a thermo-irreversible heating-set gel, tailors the processability, structure, and film performance of hydroxypropyl starch, a cooling-set gel, has been systematically investigated, aiming to achieve enhanced material properties favorable for edible packaging applications. Curdlan incorporation increased the shear-thinning behavior and viscosity of hydroxypropyl starch solution, which was also strongly affected by temperature. The miscibility and comparability between the two polymers with distinct gelation behaviors is a practical and interesting scientific topic. Scanning electron microscopy, dynamic mechanical analysis, and thermogravimetric analysis all indicated good compatibility between hydroxypropyl starch and curdlan. There was no observable phase boundary between the two materials, and all composite films showed only a single relaxation peak and only one polymer thermal decomposition peak. This resulted in improved structural density and overall performance. Compared with pure HPS film, the 7:3 HPS/CD film showed increases in tensile strength by 66.12 % and thermal decomposition temperature by 3 °C, and a reduction in water solubility by 11.72 %. This knowledge gained here may facilitate the development of edible films based on hydroxypropyl starch with satisfying film performance and processability. Graphical abstract [Display omitted] • Hydroxypropyl starch (HPS) and curdlan (CD) composite systems studied • Incorporating CD increased HPS solution's shear-thinning behavior and viscosity • Good compatible between HPS and CD shown • Higher CD content led to improved structure density and mechanical properties [ABSTRACT FROM AUTHOR]

A multipurpose food packaging film was created using pullulan and cassava starch as bases and sodium caseinate/zein-loaded Litsea cubeba essential oil nanoparticles as fillers. The study showed that the PS, PDI, Zeta potential and encapsulation efficiency of LC-EO in SC/ZNPs 1% were 206.34 nm, 0.28 %, -25.73 mV, and 89.69 %, respectively, indicating even distribution and good stability. FTIR and XRD analysis confirmed hydrogen bond formation and structural changes between nanoparticle-forming materials, while SEM analysis revealed uniform distribution and spherical morphology of SC/ZNPs 1% .The study found that the psc 4% film showed improved mechanical properties, including an increase in elongation at break from 14.76 % to 19.30 %, and enhanced barrier characteristics, despite a slight decrease in tensile strength from 28.53 MPa to 7.77 MPa. The pcs 4% film enhanced hydrophobic characteristics from 39.06 % to 20.91 % and showed inhibition against Staphylococcus aureus and E. coli O157:H7 at 28 mm and 23 mm inhibition zones, respectively, with improved antioxidant properties (76.16 %), effectively reducing bacterial populations, color, texture, and pH change and lipid oxidation in fresh beef for up to seven days. The psc 4% film is a promising new active antibacterial and antioxidant food-packaging material., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier B.V.)

The use of konjac glucomannan (KGM)/high acyl gellan gum (HAGG) edible film with single-sided unsaturated water swelling, designated as a water gradient film (WGF), has been shown to effectively enhance the preservation quality of frozen fish fillets. This study investigates the potential of using partially deacetylated konjac glucomannan (DKGM)/HAGG WGFs to enhance the preservation of frozen fish fillets. The partial deacetylation of KGM improved the water vapour and oxygen barrier properties of the frozen KGM/HAGG WGF, which exhibited a combination of film and ice structural characteristics. This improvement is attributed to strengthened interactions between DKGM and HAGG, resulting in a more structured film matrix that exhibited reduced permeability to both water vapour and oxygen. Furthermore, the improved interactions between DKGM and HAGG led to the formation of smaller polysaccharide ice crystals, which in turn increased the oxygen diffusion path along the intercrystalline boundaries, further decreasing oxygen permeability. Over a 90-day freezing period, the DKGM/HAGG WGF significantly outperformed traditional KGM/HAGG WGF, ice glazing, and polyethylene film packaging in preserving the quality of frozen fish fillets. This study provides a promising strategy for the design and development of DKGM-based WGFs for frozen fish fillet preservation applications., Competing Interests: Declaration of competing interest We declare that we do not have any commercial or associative interest that represents a conflict of interest in connection with the work submitted. Neither the entire paper nor any part of its content has been published or has been accepted elsewhere. This submission for publication has been approved by all of the authors and by the institution where the work was carried out., (Copyright © 2024 Elsevier B.V. All rights reserved.)

This study aimed to evaluate the efficiency of edible films made from chlorogenic acid/chitosan (CGA/CS) nanoparticles combined with photodynamic technology (PDT). Hydroxypropyl starch (HS) and κ-carrageenan (KC) were used as the main ingredients in the preservation of Mongolian cheese under the PDT condition. The mechanical characteristics, water vapor adsorption, solubility, permeability, and release of chlorogenic acid in aqueous media were evaluated. The incorporation of CGA/CS significantly enhanced the tensile strength and barrier characteristics of the edible films. The antimicrobial efficacy of the edible film was assessed over a period of 7 days while the cheese was being stored, followed by PDT application. The use of antimicrobial PDT did not cause lipid oxidation in cheese samples. Additionally, the combination of CGA/CS@HS/KC helped to reduce fat oxidation in Mongolian cheese. Utilizing an edible film in conjunction with PDT presents a viable solution for prolonging the shelf life of Mongolian cheese while maintaining its sensory attributes and nutritional qualities., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier B.V.)

The objective of this study was to determine the properties of natural jicama starch and edible film made from the starch. The film was prepared by adding agarwood aetoxylon bouya essential oil and calcium propionate to investigate its properties as an edible coating for fruit or vegetables. The microstructure of the edible film was observed using scanning electron microscopy. The three main materials mostly had significant effects (P < 0.05) on the properties of the sample films, and starch film incorporating essential oil‑calcium propionate showed optimum properties as an edible coating material because it had the highest elongation of 10.81%, the lowest stiffness with a Young's modulus of about 2.53 MPa, the lowest of water vapor transmission rate and permeability of 0.117 g h−1 m−2 and 3.092 g mm h−1 m−2 kPa−1, respectively, and the lowest weight loss of 75.30%. It was also found that the microstructure of starch-essential oil‑calcium propionate film had a homogeneous surface and the presence of essential oil droplets was not visible. [ABSTRACT FROM AUTHOR]

The purpose of this study was to prepare chitosan/zein (CS/Zein) edible films reinforced with Mosla chinensis essential oils (EOs) nanoemulsions (NEs) and nanoparticles (NPs) in order to compare their properties. NEs and NPs containing EOs could be used to fabricate films with functional properties, and the films were prepared using a casting method. The influence of EO concentration and mixing methods on the physical, mechanical, and functional properties of the films was investigated. The results indicated that the films formulated with EO NEs generated favorable fundamental and functional characteristics with excellent mechanical properties, moisture barrier capacity, and significant antioxidant and antibacterial activity. In addition, the use of NEs-based films improved the release of bioactive compounds, and the mechanism of EO release was found to follow a first order model. In summary, EO NEs were more effective in preserving the fundamental and functional properties of CS/Zein nanocomposite edible films than NP-based films. These differences may reflect different forms and methods of dispersing EOs in NEs and NPs. This study demonstrated that NEs reinforced films could be used to enhance the effectiveness of EOs in food products and develop new strategies for their delivery and application. • Films based on NEs and NPs were fabricated and compared. • Physicochemical properties could be modulated by the NEs and NPs. • The release of bioactive was governed by first-order model. • The CS/Zein films exhibited good antioxidant and antibacterial activity. [ABSTRACT FROM AUTHOR]

The unsatisfactory cost-to-performance relationship of load-type films has promoted the utilization of bioactive materials with great film-forming properties in recent years. In this work, lily polysaccharide (LP) based edible films functionalized with sodium alginate (SA) and cold plasma (CP) were prepared. The formation of a dense filamentous structure after incorporation with SA significantly enhanced the tensile properties and the barrier properties to water and oxygen. Meanwhile, non-covalent interaction and good compatibility between LP and SA were found. On this basis, CP treatment significantly increased the tensile strength (from 13.73 to 15.82 MPa) (p < 0.05) due to the introduction of nitrogen-containing functionalities and the crosslinking of functional groups on the film surface. Moreover, the CP-modified film (CP/LPF) exhibited a significant improvement in thermal stability, antioxidant property and antibacterial activity. Finally, significant antioxidant and antibacterial effects of CP/LPF were obtained in the application of chicken breast. Based on the promising properties, CP/LPF has great potential to be utilized as eco-friendly active packaging. • Novel edible films based on lily polysaccharide were prepared and characterized. • The properties of the film improved with sodium alginate and cold plasma. • The edible film exhibited satisfactory biological activity. • The edible film had high antibacterial and antioxidant activity on chicken breast. [ABSTRACT FROM AUTHOR]

Glycerol hydrogenated rosin (GEHR) and d -limonene were prepared for micro-particles by electrostatic spray method. When the GEHR/ d -limonene ratio is 5.5:4.5 and the electrostatic spray extrusion speed is 1 mL/h, the best particle size (177.24 ± 17.09 μm) and embedding rate of d -limonene (41.74 ± 9.88%) are achieved. Then, rock bean protein (RP) was extracted from wild rock beans and combined with GEHR/ d -limonene particles and corn starch (CS) to prepare a new type of edible film. The prepared film was characterized using Fourier transform infrared spectroscopy in terms of structural changes and physical, optical, mechanical, and thermal properties. The results show that the edible film with a ratio of 1:1 exhibited more optimized thermal (179.2 °C) and mechanical properties (TS 0.88 MPa, EAB 54.36%). Studies on freshly prepared glutinous rice cake as an object for preservation using edible film show that the films can prolong shelf life by ~2–4 d. Through this experiment, it can serve as a reference for the development of a new type of edible film. [ABSTRACT FROM AUTHOR]

This study successfully prepared an edible packaging film that rapidly dissolves in water by utilizing a combination of κ-carrageenan, carboxymethyl starch, and gum ghatti. We investigated the influence of these three materials on the microstructure and physical properties of the film, as well as the impact of the film's dissolution on the stability of beverages. SEM, FTIR, and XRD analyses revealed that the κ-carrageenan, carboxymethyl starch, and gum ghatti primarily interacted through hydrogen bonding, resulting in a more uniform and dense film structure. Surface hydrophilicity and swelling tests indicated an increased presence of hydrophilic groups in the composite film. The inclusion of carboxymethyl starch and gum ghatti significantly improves the film's physical properties, resulting in a notable reduction in water solubility time, an increase in elongation at break from 19.5 % to 26.0 %, a rise in the contact angle from 49.1° to 67.0°, and a decrease in water vapor permeability from 7.5 × 10–10 to 6.2 × 10–10 g/m·s·Pa. Furthermore, coffee packaging bags made from this composite film dissolved entirely in hot water in just 40 s. Dissolving these bags significantly improved the stability of instant coffee, reducing centrifugal sedimentation from 3.8 % to 1.7 %. This study highlights the substantial potential of the κ-carrageenan/carboxymethyl starch/gum ghatti composite film as a packaging material for solid beverages. • Successfully developed an edible water-soluble film using natural raw materials. • The addition of CMS and GG improved the microstructure of κ-carrageenan films. • Packaging bags with KCG film shows excellent storage and dissolution properties. • The dissolution of KCG composite film can enhance the stability of solid beverages. [ABSTRACT FROM AUTHOR]

Pickering emulsions have attracted much attention as a novel emulsifying technology. This research to explore Zein-Citrus pectin nanoparticles stabilized cinnamon essential oil (CEO) Pickering emulsion (ZCCPEs) for constructing Pickering emulsion edible film (PEF). Unlike traditional research, which focuses on antibacterial and antioxidant activities, our research examined the physical properties of PEF, specifically changes in wettability. The results show that PEF has better transparency and tensile strength than the pectin alone direct emulsion film (PAEF), and the spatial distribution of Pickering emulsion droplets gives different wettability on both sides of PEF. The partially hydrophobic upside has important application value in food packaging. At the same time, the PEF is biodegradable and environmentally non-polluting. The edible film loaded with essential oils, developed based on the Pickering stabilization mechanism in this study, possesses several desirable characteristics for potential used as bioactive packaging films in food applications. [Display omitted] • Pickering emulsion edible film (PEF) with partially hydrophobic interface was prepared. • The transparency and tensile strength of PEF performed better than direct emulsified film (PAEF). • Independent droplet structure of PEF improves essential oil loading capacity and slow-release effect. [ABSTRACT FROM AUTHOR]

This work focuses on the influence of ozone pretreatment on the fractionation and solubilization of sugarcane bagasse and soda bagasse pulp fibers in sodium hydroxide/urea solution, as well as the application of regenerated cellulose for producing edible films. The methodology involved pretreating lignocelluloses with ozone for 20 to 120 min before dissolving in sodium hydroxide/urea solution. The influence of the pretreatment conditions on cellulose dissolution yield was investigated. Regenerated cellulose films were then formed, with and without the addition of 2 % chitosan. Mechanical, physical, structural, thermal, and antimicrobial attributes were determined as a function of ozonation conditions of raw materials and chitosan content. The findings exhibited positive effects of short ozonation on enhancing mechanical strength, cohesion, and hydrophobicity. The prolonged ozonation of 120 min demonstrated optimal improvements in continuity, swelling, and antibacterial resistance of obtained films. Incorporating chitosan enhanced tensile performance, stiffness, and vapor barriers but increased moisture absorption. Tailoring the activation of biomass through ozone pretreatment and chitosan addition resulted in renewable films with adjustable properties to meet diverse packaging requirements, particularly for fruit protective coatings, ensuring the preservation of post-harvest quality. [ABSTRACT FROM AUTHOR]

A comprehensive multiscale analysis was conducted to explore the effects of different ratios of these materials on its properties. The results show that KC played a crucial role in controlling solution viscosity and gel and sol temperatures. The dissolution time at high water temperatures primarily decreased with an increase in SA content. Higher KC and CS content increased tensile strength (TS) and elongation at break (ε), while also exhibiting better thermal stability. Water vapor transmission (WVT) and permeability (PV) initially decreased, then increased with the increase of SA and CS contents. Finally, an SA:KC:CS ratio of 1:3:2 showed optimal comprehensive properties, with a dissolution time of about 60.0 ± 3.8 s, TS of 23.80 ± 0.29 MPa, ε of 18.61 ± 0.34 %, WVT of 21.74 ± 0.62 g/m2·24h, and PV of 5.39 ± 0.17 meq/kg. Meanwhile, the SA:KC:CS edible food packaging only introduced minimal effects on food after dissolution, and the total bacterial count met regulatory standards. [ABSTRACT FROM AUTHOR]

Active packaging is a novel technology that utilizes active materials to interact with products and the environment, improving food shelf life. The purpose of this work was to fabricate a multifunctional film using Litsea cubeba essential oil (LC-EO) (1 %, 3 %, 5 %, and 7 %) as the active ingredient and pullulan(P)/tapioca starch (TS) as the carrier material. Adding essential oil improves the films properties, such as barrier ability, anti-oxidant, and antibacterial activity. However, tensile strength (TS) and elongation at break (EAB) were slightly reduced from 28.94 MPa to 11.29 MPa and 15.36 % to 12.19 %. The developed PTS 3% films showed the best performance in mechanical properties, especially EAB (14.26 %), WVP (3.26 %) and OP (3.13 %), respectively. The inhibitory zone diameters in the agar-well diffusion test were 18.59 mm for Staphylococcus aureus and 17.32 mm for Escherichia coli. Further study was conducted to compare the preservation effects of film with low-density polyethylene bag (LDPE) on chilled beef. Remarkably, PTS 3% film decreased the bacterial population in beef meat while maintaining the pH, color, texture, and TBARS levels within an acceptable range for ten days of storage at 4 °C rather than in a low-density polyethylene bag. The outcomes indicated the potential of PTS 3% films in food packaging applications. [ABSTRACT FROM AUTHOR]

In this study, an edible film was fabricated by incorporating anthocyanin extract from black rice (AEBR) into acetylated cassava starch (ACS)/carboxymethyl-cellulose (CMC) to enhance the shelf life of pumpkin seeds. The effects of AEBR on the rheological properties of film-forming solutions, as well as the structural characterization and physicochemical properties of the film, were evaluated. Rheological properties of solutions revealed that AEBR was evenly dispersed into polymer matrix and bound by hydrogen bonds, as confirmed by Fourier transform infrared spectroscopy analysis. The appropriate AEBR addition could be compatible with polymer matrix and formed a compact film structure, improving the mechanical properties, barrier properties, and opacity. However, with further addition of AEBR, the tensile strength and water vapor permeability decreased and the tight structure was destroyed. After being stored separately under thermal and UV light accelerated conditions for 20 days, the peroxide value and acid value of roasted pumpkin seeds coated with the AEBR film showed a significant reduction. Moreover, the storage stability of AEBR was improved through the embedding of ACS/CMC biopolymers. These results indicated that AEBR film could effectively delay pumpkin seeds oxidation and prolong their shelf life as an antioxidant material. • An edible film by adding anthocyanin extract from black rice (AEBR) into ACS/CMC was prepared. • The addition of AEBR to ACS/CMC films improved its barrier properties. • The ACS/CMC/AEBR films contributed to extending the pumpkin seeds shelf-life. • AEBR was stable through ACS/CMC biopolymer embedding. [ABSTRACT FROM AUTHOR]

The study involves the preparation and characterization of crosslinked-carboxymethyl cellulose (CMC) films using varying amounts of citric acid (CA) within the range 5 %–20 %, w/w, relative to the dry weight of CMC. Through techniques such as Fourier transform infrared spectroscopy, X-ray photoelectron spectroscopy, carbonyl content analysis, and gel fraction measurements, the successful crosslinking between CMC and CA is confirmed. The investigation includes an analysis of chemical structure, physical and optical characteristics, swelling behavior, water vapor transmission rate, moisture content, and surface morphologies. The water resistance of the cross-linked CMC films exhibited a significant improvement when compared to the non-crosslinked CMC film. The findings indicated that films crosslinked with 10 % CA demonstrated favorable properties for application as edible coatings. These transparent films, ideal for packaging, prove effective in preserving the quality and sensory attributes of fresh bananas, including color retention, minimized weight loss, slowed ripening through inhibiting amyloplast degradation, and enhanced firmness during storage. [Display omitted] • Water insolubility of CMC was improved by citric acid crosslink. • The properties of CMC films can be altered by variation of CA content. • Basil and citronella essential oils effectively suppressed the growth of S. aureus and E. coli. • CMC-based hydrogels coatings inhibited banana ripening. • CMC-based hydrogels coatings prevented amyloplasts from degradation. [ABSTRACT FROM AUTHOR]

Chia seed mucilage (CSM) film incorporated with 2, 4, and 6 % (w /w) nanoemulsion of cinnamon essential oil (CSM-2, CSM-4, CSM-6) were developed, and their physicochemical, mechanical, antioxidant, and antimicrobial properties were determined. According to the results, cinnamon EO nanoemulsion (CEN) had droplet size 196.07 ± 1.39 nm with PDI 0.47 ± 0.04. Moreover, CSM film had higher water solubility (99.37 ± 0.05 %) and WVP (8.55 ± 1.10 g/kPa h m2) than reinforced CSM films with CENCEN. The lowest water solubility (98.02 ± 0.01 %) and WVP (3.75 ± 0.80 g/kPa h m2) was observed in CSM-6 film. Moreover, the addition of CEN improved the homogeneity and density of films and the smoothness of the surface, being observed by scanning electron microscopy (SEM) and atomic force microscopy (AFM). The Fourier transform infrared (FTIR) spectroscopy also confirmed the incorporation of CEN within the film matrix. The CSM films' antioxidant (DPPH radical scavenging power) and antimicrobial (against Escherichia coli and Staphylococcus aureus) properties of CSM films were notably enhanced with the inclusion of CEN in a dose-dependent manner. The mechanical (tensile strength and elongation at break) of CSM films also was affected by the addition of CEN, TS decreased, and EAB increased (p < 0.05). The lowest TS (20.63 ± 1.39 MPa) and highest EAB (3.36 ± 0.61 %) was observed in CSM-4 film. However, CSM film was relatively dark with low opacity, and adding CEN slightly increased lightness (L*) and yellowness (b*) parameters. The superior antioxidant and barrier characteristics of the CSM edible film incorporated with CEN make it a potential candidate for product packaging and shelf-life extension. [ABSTRACT FROM AUTHOR]

An easy-to-use food packaging label with pH and ammonia sensitivity was developed by adding betacyanin (5, 10 and 15 mg per g of starch) from flowers of paperflower (Bougainvillea glabra) to potato starch film made using the solvent casting method. The betacyanin was well dispersed into the starch matrix and formed new interactions with it as revealed by FTIR. The film containing 15 mg/g of betacyanin showed a color change from light pink to yellow as a response to pH adjustment of between 2 to 13. It was also able to detect the presence of ammonia in a range of 0.1 and 0.01 mg of ammonia per ml of water. Surface hydrophobicity and water vapor barrier capacity of the starch film increased by addition of the betacyanin, yet their mechanical strength decreased in the presence of the betacyanin. The ability of the film in the real-time indication of fish quality as a label was also evaluated during the storage of Caspian sprat at 4 °C. A visual change in the color of the packaging label from pink to yellow in parallel with the increase in the total volatile basic nitrogen (TVB-N), microbial count of the fish samples was detected. The starch/betacyanin film could be a novel intelligent label for application in food packaging. • A pH/ammonia sensor was developed by adding betacyanin to starch film. • Color of the film changed from red to yellow at pH > 9. • The film showed a color response to 0.01–0.1 mg/ml of ammonia. • The betacyanin reduced water sensitivity of the starch film. • The sensor visually alarmed the loss of fish quality as a label. [ABSTRACT FROM AUTHOR]

This work investigated the modification of low-methoxy pectin with stearic anhydride through microwave action with 4-dimethylaminopyridine as catalyst. Fourier transform infrared spectroscopy (FTIR) and X-ray photoelectron spectroscopy (XPS) analyses indicated that stearic acid was grafted on the pectin through esterification reaction, with the maximum stearic acid grafting ratio (SGR) of 10.7% for the modified pectin. The introduction of stearic acid was shown to significantly improve the emulsifying activity and stability of pectin. Composite films were prepared by blending the modified pectins and chitosan, and compared with the contact angle of 65.3° for the film with native low-methoxy pectin (PC0), the films with modified pectins showed a significant angle increase, with the highest contact angle reaching 101.9°, indicating a hydrophobic surface. Moreover, an appropriate amount of aliphatic chains could improve the tensile strength and elongation at break of the composite films due to the "anchoring effect". • The -OH of the stearic acid was bonded to the -COOH of the pectin through esterification reaction. • The introduction of the stearic enhanced membranes hydrophobicity, made contact angle from 65.3° to 101.9°. • The aliphatic chains could improve the tensile strength and elongation at break of the composite films. [ABSTRACT FROM AUTHOR]

The effects of various physical state lipids (rapeseed oil (RO), shortening (ST), beeswax (BW)), on the physicochemical properties of starch (S) (hydroxypropyl distarch phosphate (HP), oxidized hydroxypropyl starch (OS))/gelatin (G) blown films were studied. S/G-lipid blends showed decreased storage modulus and complex viscosity. The formation of hydrogen bonds was inhibited by the ST and BW, but facilitated by the RO. Compared with BW and ST, RO was more effective to promote the melted and fractured of starch. Lipids addition promoted the compatibility of starch and gelatin. The presence of the lipids significantly improved the surface hydrophobicity, mechanical, water vapor barrier and water resistance properties of S/G films. S/G-RO films exhibited the strongest surface hydrophobicity and tensile strength, while HP/G-BW film showed the strongest water resistance and water vapor barrier properties. These results revealed that the appropriate lipids could be used to produce S/G-lipid films with desirable physicochemical properties. • Effects of different physical state lipids on blown S/G films were studied. • Lipids addition facilitated the compatibility of starch and gelatin. • The TS and EAB of films simultaneously increased in the presence of lipids. • HP/G film with the addition of RO formed a hydrophobic film surface. [ABSTRACT FROM AUTHOR]

The edible films were mainly made from oxidized hydroxypropyl cassava starch incorporated with cinnamon essential oil (CEO). The effects of CEO amount on the physical and mechanical properties of films were studied, and the structures of films with and without CEO were characterized. The results showed that the elongation at break, water resistance, water vapor transmission coefficient, as well as oxygen and ultraviolet barrier properties of the films (p < 0.05) significantly increased with addition of CEO, while the tensile strength of the films decreased. The field emission scanning electron microscopic (FE-SEM) images and infrared (IR) spectra showed that the CEO had good compatibility with other components and could be evenly dispersed in the film, which was conducive to the stable release of the active components. X-ray diffraction (XRD) patterns showed that the addition of CEO increased the crystallinity of the film, indicating that the compatibility and structural stability of the crystal structure of the film were improved. The thermogravimetric analysis results showed that CEO was beneficial to improve the thermal stability of the films. This study provided a potential to develop edible films from modified cassava starch with CEO. [ABSTRACT FROM AUTHOR]

In this study, Sargassum pallidum polysaccharides (SPPs) were incorporated into chitosan (CH) to develop a novel edible active film (CH/SPPs-US) via ultrasonication. The mechanical, water vapor permeability, surface morphology, crystallinity, antioxidant, and fruit preservation properties of CH/SPPs-US films prepared under sequences of matrix ratios and ultrasound treatment were investigated. The results revealed that the addition of SPPs combined with ultrasonic treatment could significantly enhance the transparency, elongation and tensile strength of the films whereas the water vapor permeability was decreased. Tensile strength and elongation at break of the C2/SP1.2-US film were 12.07 N and 54.18%, respectively, which were significantly higher than those for CH film. Meanwhile, the water vapor permeability value of C2/SP1.2-US was reduced by as high as 40.2% compared with that of chitosan film. In addition, antioxidant effect evaluation showed that the CH-based films added with SPPs exhibited better antioxidant activity than CH film, and ultrasonic treatment could further strengthen the antioxidant activity of the film. The CH/SPPs-US films could effectively extend the shelf life and inhibit the deterioration of the strawberry at room temperature (25 ± 1 °C) and 70% ± 5% relative humidity for 7 days. These results indicated that the CH/SPPs edible films via ultrasonication could be developed as edible packaging films for the preservation of fresh fruits. [ABSTRACT FROM AUTHOR]

In this study, polyphenols were extracted from walnut green husk, an agricultural waste, and were incorporated into curdlan (CD) and methyl cellulose (MC) to create a novel edible composite film. For structural character, the film matrix was tightly bound primarily by non-covalent bonds and the addition of walnut green husk polyphenols (WGHP) significantly reduced the surface roughness of the composite film. For mechanical properties, the addition of WGHP improve the flexibility of films, and it significantly improved the barrier ability of ultraviolet rays and water-vapor. Furthermore, the incorporation of WGHP to the CD-MC film resulted in enhanced antioxidant and antibacterial effects, which effectively retards lipid oxidation in fried walnuts. Consequently, the fabricated CD-MC-WGHP composite film bears immense potential for use in food preservation applications, particularly in extending the shelf life of fried walnuts. • The polyphenols were extracted from walnut green husk and applied to a new edible composite film. • The addition of WGHP resulted a smooth and uniform film surface. • The incorporation of WGHP could endow the films with strong barrier properties. • WGHP improved the antioxidant and antibacterial activities of films. • The composite film could restrain the deterioration of lipid in fried walnuts. [ABSTRACT FROM AUTHOR]

This research paper presents a comprehensive investigation into developing biodegradable films for food packaging applications using chitosan (CN) in conjunction with three distinct types of cellulose (CE), each characterized by varying viscosities. The primary objective was to assess the influence of cellulose viscosity on the physical, mechanical, and barrier properties of the resulting films. The medium-viscosity cellulose imparted numerous advantageous qualities to the biodegradable films. These films exhibited optimal thickness (31 μm), ensuring versatility in food packaging while maintaining favorable mechanical properties, blending strength, and flexibility. Also, medium-viscosity cellulose significantly improved the films' barrier performance, particularly regarding oxygen permeability [1.80 × 10−6 (g.mm.m−2. s−1)]. Furthermore, the medium-viscosity cellulose contributed to superior moisture-related properties, including reduced water vapor permeability [14.80 × 10−9 (g.mm.m−2. s−1. Pa−1)], moisture content (13.22 %), and water solubility (22.87 %), while maintaining an appropriate degree of swelling (41.88 %). Moreover, the study employed advanced analytical techniques, including FTIR, XRD, and TGA, to provide critical insights into the films' chemical, structural, and thermal aspects. This research underscored the importance of the viscosity of film formulation materials as a crucial element in designing and efficiently producing films for food packaging. [ABSTRACT FROM AUTHOR]

Active packaging has been recognized as an effective approach to extend the shelf life of food, but the rapid release of active substances limits the preservation effect. In this study, gallic acid (GA)-loaded ovalbumin (OVA)/chitosan (CS) nanoparticles with slow-release properties were prepared and embedded into the pectin matrix to refine the rapid release of GA in the pectin and elongate the shelf life of salmon fillets. Our results showed that GA could be released continuously from the OVA/CS nanoparticles. The pectin film incorporated with GA-loaded OVA/CS nanoparticles exhibited good light barrier and mechanical properties. The opacity value of the film reached 1.65 ± 0.06 UA/mm, and the tensile strength and elongation at break were 15.97 ± 1.55 MPa and 7.29 ± 0.42 %, respectively. In addition, the pectin film combined with GA-loaded OVA/CS nanoparticles showed improved antibacterial activity against two common biogenic amine-producing bacteria (Morganella morganii and Escherichia coli). Moreover, the nanocomposite film delayed salmon fillets' biogenic amine generation, and the shelf life was extended by 3 days compared with the control group. These promising properties supported using the GA-loaded OVA/CS nanoparticle-pectin films as preservation materials for fish. • Gallic acid-loaded ovalbumin/chitosan nanoparticles with sustained-release effect. • Nanocomposition film consisted of pectin and the nanoparticles was prepared. • The nanocomposition film endowed the salmon fillets with extended shelf-life. • The film delayed the growth of biogenic amines and amine-producing bacteria. [ABSTRACT FROM AUTHOR]

The study aimed to use response surface methodology (RSM) to create and understand a novel edible film made from fish gelatin (FG). This film includes wine lees (WL) and carrageenan (CAR). The concentrations of WL (0, 1, 2, and 3 %) and CAR (0, 1, and 3 %) were considered independent variables. The process variable combinations for the optimal response functions were 1.926 % WL and 3 % CAR, forming soft and rigid films with low tensile strength (TS) and high elongation at break (EAB%). Based on the evaluation of each response, FG film had the highest TS value, FG/CAR(3 %) film had the maximum EAB, and FG/WL (3 %)/CAR (3 %) film had the lowest vapor permeability (WVP) and the highest opacity (OP). The incorporation of WL considerably improved the functional properties of these films, enabling strong antioxidant activity and high phenolic content. Characterization of the films with analytical techniques: Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and X-ray diffraction (XRD) analysis demonstrated a considerable interaction between WL and FG, indicating a high level of compatibility between the two substances. Our data suggest that the formulation of edible films can be adjusted to fit the specific requirements of the design. • WL and CAR improved edible film mechanical and barrier properties. • The optimal response values were WL (1.926 %) and CAR (3 %). • WL greatly improved the edible films' functionality. [ABSTRACT FROM AUTHOR]

The development of alternative materials to replace plastics used in food packaging is an important approach to reducing environmental pollution and minimizing harmful impacts on ecosystems. In this study, biopolymeric films were formulated using cassava starch (Manihot esculenta Crantz), pea flour (Pisum sativum) and green banana flour (Musa sp.) to obtain a material for application in food packaging. The influence of a plasticizer on the optical and physicochemical properties of the films was analyzed and the synergy between higher concentrations of starch and plasticizer resulted in films with low opacity. In addition, the morphology, thermal, mechanical and barrier properties were examined. The film with the best formulation (p < 0.05) contained 12 g cassava starch, 3.6 g pea flour and 30 % glycerol (the maximum levels of the experiment). This film presented average values of thickness, moisture, solubility, opacity, maximum strength (F), maximum tensile stress (σ), elongation at break (ε) and elasticity (E) of 0.47 mm, 19.95 %, 87.45 %, 20.93 %, 9.30 N, 1.75 MPa, 30.10 % and 5.93 %, respectively. This research demonstrates the potential application of films obtained by combining starches from different sources. The sustainable production of environmentally-friendly packaging provides an alternative to fossil-based plastics, which have well-documented adverse effects on the environment. [Display omitted] [ABSTRACT FROM AUTHOR]

In this study, we prepared corn starch (CS) and papaya polysaccharide (PPs) films using the solution casting technique. A Box-Behnken experimental design was used to determine the effect of ethanol concentration, extraction duration, and material concentration during PPs extraction. The resulting films were characterized in terms of structural changes, physical, optical, mechanical, Fourier-transform infrared (FTIR) spectroscopy, and thermal properties. The results show that PPs-CS composite films have good antioxidant and moisturizing properties and general antibacterial performance. These results revealed that after adding PPs, the films exhibited a significant increase in swelling and tensile strength, while depicted a reduction in thickness, transparency, and solubility. SEM images revealed that PPs and CS are highly compatible; moreover, FTIR spectroscopy showed that intermolecular hydrogen bonding existed between CS and PPs, forming a compact film structure. Finally, the incorporation of PPs and CS influenced the shelf-life of fresh cut apples, with the edible film incorporated with PPs positively improving sensory acceptance of combined materials. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effect of essential oil (EO) addition (1, 2, and 3% v / v) obtained from different plants (Santolina chamaecyparissus (SC), Schinus molle (SM), and Eucalyptus globulus (EG) on the antimicrobial, physical, water vapor permeability, mechanical, optical and microstructural properties of the carboxymethyl cellulose (CMC) films. The films containing EO at the concentration of 3% showed the highest antimicrobial activity on tested microorganisms. The EO content increase from 1% to 3% in films decreased the moisture content and water solubility of all films. The water vapor permeability also decreased in films with EGEO but it increased in films with SCEO and SMEO. While the tensile strength (TS) of films containing EO (29.43 ± 3.28–77.05 ± 0.02 MPa) was determined higher than the TS of the control (24.60 ± 0.54 MPa), the elongation at break (E%) of films (14.41 ± 0.02–33.01 ± 0.01%) were lower than E% of the control (37.06 ± 0.85%). The microstructures of films were homogeneous in the films containing 1% and 2% EOs. CMC films gained a significant antimicrobial property and improved its characteristic properties with the incorporation of EOs presenting a good potential for applying to foods. • CMC films gained antimicrobial activity with the addition of essential oils. • The highest antimicrobial activity of films was obtained at the concentration of 3% EO. • The presence of essential oils in CMC films increased tensile strength of films. • CMC films containing plant essential oils showed different level of antimicrobial activity. [ABSTRACT FROM AUTHOR]

The potential of Averrhoa bilimbi pectin (ABP) as a source of biopolymer for edible film (EF) production was explored, and deep eutectic solvent (DES) (1% w/w) containing choline chloride–citric acid monohydrate at a molar ratio of 1:1 was used as the plasticizer. The EF-ABP3:1, which was produced from ABP with large branch size, showed a higher value of melting temperature (175.30 °C), tensile stress (7.32 MPa) and modulus (33.64 MPa). The EF-ABP3:1 also showed better barrier properties by obtaining the lowest water vapor transmission rates (1.10–1.18 mg/m2.s) and moisture absorption values (2.61–32.13%) depending on the relative humidity compared to other EF-ABPs (1.39–1.83 mg/m2.s and 3.48–51.50%, respectively) that have linear structure with smaller branch size. From these results, it was suggested that the galacturonic acid content, molecular weight, degree of esterification and pectin structure of ABP significantly influenced the properties of EFs. The interaction of highly branched pectin chains was stronger than the linear chains, thus reduced the effect of plasticizer and produced a mechanically stronger EF with better barrier properties. Hence, it was suggested that these EFs could be used as alternative degradable packaging/coating materials. • Averrhoa bilimbi pectin-based edible films were produced. • The properties of the films were influenced by their linearity and branch size. • The highly branched pectin enhanced the mechanical and barrier properties of film. • The linear pectin increased the elongation at break of the film. [ABSTRACT FROM AUTHOR]

In this study, the effects of various fatty (including caprylic, lauric, and palmitic) acids on physicochemical, mechanical, and barrier properties of basil seed gum (BSG)-based edible films were investigated. The introduction of fatty acids (FAs) into the BSG-based matrix was confirmed by FT-IR. Increasing the FA chain length resulted in an increase in the thickness and opacity of FA-modified BSG films, while water solubility decreased. The water vapor permeability (WVP) of FA-modified films was significantly (P < 0.05) lower than that of control film. The mechanical properties and color attributes of edible films were improved after incorporating caprylic and lauric acids. SEM micrographs revealed a more homogenous microstructure with a higher surface density in the films incorporated with caprylic acid, while a higher roughness and insoluble particles were observed in those incorporated with lauric, and palmitic acids. Our findings showed that lauric acid is a good candidate for improving the barrier and textural characteristics of BSG-based edible films. [ABSTRACT FROM AUTHOR]

In the present study, starch was modified by a) cross-linking through addition of 3% mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) based on starch weight b) acetylation through addition of 2%, 4% and 6% acetic anhydride based on starch weight c) dual modification i.e. cross-linking using 3% mixture of STMP and STPP followed by acetylation at 2%, 4% and 6% levels based on starch weight. These starches were then used to develop edible films followed by their characterization. Experimental results revealed that films with increased thickness were obtained from acetylated and cross linked starches whereas, dual modified starch films had reduced thickness compared to native starch film. Films from acetylated and dual modified starches retained more moisture compared to native and cross linked starch films while dual modified starches were more water soluble than acetylated and native starch films. All modified starch films were more clear and transparent compared to native starch films. Films from acetylated starches depicted lower tensile strength but they were more elastic and flexible than native and cross linked starch films. In contrast, dual modified starch films showed excellent mechanical properties and lower water permeability compared to native starch film. [ABSTRACT FROM AUTHOR]

The aim of this study was to develop sodium alginate based active films incorporated with essential oils (EO) of R. officinalis L, A. herba alba Asso, O. basilicum L and M. pulegium L. the films were characterized in terms of bioactive properties including thickness, moisture content, water vapor and oxygen permeability, release test, mechanical, molecular, biodegradability and thermal properties. The results showed that the active films had a strong antibacterial effect against the six pathogenic bacteria with the inhibition zone between18.5 and 38.67 mm. furthermore, the antioxidant capacity of the films ranged from 4.57% to 23.09%. According to results of release test, physical, molecular, mechanical, biodegradability, thermal and barrier properties, the EOs were uniformly dispersed in the polymer matrix and improved slightly thermal (Tm) and barrier properties, while decreased tensile strength and it was obtained that this film is biodegradable in the soil. In conclusion, it could be said that sodium alginate based edible films incorporated with EO have a potential to be used food packaging applications. • First investigation of the essential oil of medicinal plants from Algeria incorporated into an edible film. • New alternative active edible film was developed for the packaging and antimicrobial and antioxidant preservation of foods. • Considerable antioxidant and antibacterial activities were noticed for this edible film. • Peroxide value (oxygen permeability) was significantly improved. [ABSTRACT FROM AUTHOR]

We report the inclusion of cyclolipopeptides (CL) from Bacillus subtilis in the production of an easily removed alginate coating for the preservation of vulnerable berries. The sodium alginate-CL (SA-CL) coating films exhibited potent antifungal and freshness-maintaining properties during the storage of blueberries, the 3% CL-added film decreased total fungal count to 2.5 × 103 cfu/g at the end of the storage. The SA-CL films had poor mechanical properties (i.e., tensile strength and elongation at break), low water vapor permeability and high water solubility. The addition of CL (3%) decreased the tensile strength and elongation at break of the SA-CL film to 0.37 mPa and 2.57%, respectively, and increased the water solubility to 28.92%. But the water vapor permeability of the 3% film was lowered to 398.10 g/m2/day. These results implied the film was suitable for the coating of vulnerable berries. Further research revealed that ionic and hydrogen bonding interactions between CL and alginate stabilized the network of the coating film while the fatty acid moiety weakened the strength and crystallinity and restricted the water transfer of the coating film. Our findings provide an effective route to an easily washed alginate coating film through inclusion of amphiphilic antifungal substances. • Cyclolipopeptides is added to alginate to make easily-cleaned active coating film. • The coating film suppresses fungal growth on blueberry and maintains its quality. • The coating film has weak mechanical strength and high water solubility. • Addition of cyclolipopeptides improves the water barrier capacity of film. [ABSTRACT FROM AUTHOR]

In this study, we developed edible films designed to control the growth of Staphylococcus aureus in tryptone soya agar. We analyzed three edible film-forming substrates: sodium alginate, sodium carboxymethylcellulose, and collagen. In addition, we evaluated Lactococcus lactis , which produces bacteriocin and lactic acid. Lactococcus lactis -containing edible films were constructed via tape-casting method. Optical, mechanical, and antimicrobial properties of the edible films were measured to examine the effects of Lactococcus lactis on film matrices. Further, we determined the survival of Lactococcus lactis after the film-drying process and viability of Lactococcus lactis stored for 24 days at 4 °C. Our results indicate that incorporation of Lactococcus lactis changed the physical properties of edible films. Films containing Lactococcus lactis showed reduced gloss and transparency. There are insignificant modifications were observed in terms of tensile strength and elongation at break. At 4 °C, used to represent a low-temperature environment, the growth of Staphylococcus aureus was inhibited for 7 days in edible films populated with Lactococcus lactis. The viability of Lactococcus lactis was higher in sodium alginate/sodium carboxymethylcellulose films, and was highest in films composed of sodium alginate and methylcellulose. In summary, our study provides a new method for functional food packaging. Unlabelled Image [ABSTRACT FROM AUTHOR]

This study investigates the physico-mechanical and structural properties of β-glucan (BG)/pullulan (PUL) composite edible films successfully prepared with 0–0.3 g of BG. Results demonstrated that BG addition significantly increases the elongation at break (p < 0.05), tensile strength, and water dissolution time of the resulting films. The transparency of the 0.2PUL:0.1BG film and the oxygen barrier property of the 0.15PUL:0.15BG film decreased remarkably compared with those of the plain films (0.3PUL:0BG and 0PUL:0.3BG) and other composite films (p < 0.05). FTIR indicated hydrogen bonding interactions between PUL and BG molecules, and microstructural observations showed that aggregated BG is homogeneously dispersed in the PUL continuous matrix. Among the films tested, the thermal stability of the 0.15PUL:0.15BG film was the best. A PUL:BG mixing ratio of 0.15:0.15 is thus suggested to provide the best film properties. This research offers an alternative method to improve PUL-based edible films. [ABSTRACT FROM AUTHOR]

Biodegradable starch-pectin‑titanium oxide nanoparticles (TiO 2 - NPs) blend edible films were developed by casting filmogenic solution of sweet potato starch and lemon waste pectin incorporated with TiO 2 nanoparticles. The effect of incorporating different concentration of TiO 2 nanoparticle (0.5–4% wt) on the different properties of starch and pectin based edible film was evaluated. Surface color measurement, light transmission, scanning electron microscopy, fourier transform infrared spectroscopy, X-ray diffraction, differential scanning calorimetry and thermogravimetric analysis techniques were used to characterize the developed films. Increasing the level of TiO 2 -NPs led to significant decreases in the moisture content, solubility, and moisture uptake of the films. Addition of low concentration of TiO 2 - NPs into starch-pectin films significantly improved the mechanical and moisture barrier properties. SEM analysis also revealed that good particles dispersion could be obtained when nano-TiO 2 particles content was low (0.5–2% wt). The glass transition temperatures (Tg) shifted to higher temperature with increasing the TiO 2 concentrations and the thermal stability of the films was increased. The transmittance percentage was also decreased with increasing the TiO 2 concentrations which revealed that with UV prevention capacity, the developed films can be used as food grade UV screening biodegradable packaging material. [ABSTRACT FROM AUTHOR]

Chitosan (Ch)-based edible composite films were prepared by incorporating blending wampee seed essential oil (WSEO) into a Ch matrix, using the incorporation ratio as a variable. The physical, mechanical properties, structure morphology and rheological properties were determined using tensile strength (TS), elongation at break (EB), water vapor permeability (WVP) tests together with Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) observations and apparent viscosity and shear rate. In addition, the antimicrobial, antioxidant activities were investigated by the DPPH & ABTS radicals scavenging and inhibition zone assays, respectively. Compared with Ch, the incorporation of WSEO significantly decreased (P < 0.05) the TS, EB, and WVP values, especially when the WSEO ratio reached 1.0 % or higher. Meanwhile, the films exhibited greatly improved visible light barrier performance after WSEO incorporation. Both FTIR spectroscopy and SEM observations reflected the crosslinking between WSEO and Ch. Meanwhile, the composite films demonstrated smaller particle size and weaker rheological viscosities, which enhanced the antimicrobial and antioxidant capabilities when compared with those of Ch. Therefore, this study suggested that WSEO incorporated with Ch is an effective ingredient for the preparation of edible films with enhanced physicochemical and biological properties. • Edible composite films were fabricated by chitosan incorporated with wampee seeds essential oil (WSEO). • The mechanical properties and microstructure were significantly affected by the WSEO incorporation. • The edible composite films exerted superior barrier performance against water and visible light. • WSEO incorporation enhanced antioxidant and antimicrobial activities of chitosan films. [ABSTRACT FROM AUTHOR]

Edible films from chitosan (CH) containing various amount of acorn starch (AS) and eugenol (Eu) were developed by casting and solvent-evaporation method, and their physico-chemical, barrier, antimicrobial, antioxidant and structural properties were also investigated. The experimental data showed that an appropriate proportion of AS could improve the mechanical and barrier properties of the film, and the incorporation of Eu in the film significantly improved the flexibility, barrier, hydrophobicity, antimicrobial and antioxidant properties. The results showed that the optimum comprehensive properties of the film were obtained when the mass ratio of AS to CH was 0.9 and the content of Eu was 9%. Possible intermolecular interactions between CH, AS and Eu were confirmed by Fourier-transform infrared spectroscopy (FTIR). SEM indicated that a good compatibility was present between CH and AS, and Eu was well emulsified and dispersed in the film matrix network. TG and DTG curves further confirmed Eu present in the film matrix network. Such edible films can provide new ways for packaging industries in developing active packaging materials. Unlabelled Image • Eugenol had excellent antioxidant and antimicrobial activity. • A unique compatibility can be achieved between appropriate proportion CH, AS and Eu. • Edible film based on CH, AS andEu had good antimicrobial, antioxidant activity and physico-chemical properties. [ABSTRACT FROM AUTHOR]

Salep mucilage was extracted from salep tubers and used to produce edible films containing pennyroyal extracts (PER) (0, 0.5, 1, and 1.5% v/v) as a new antibacterial/antioxidant edible film, and their physical, mechanical, permeability, thermal, microstructural and antibacterial properties were measured. Results showed that pulegone (20.8%) and menthone (34.7%) were the most representative components of PER. Water vapor permeability (WVP) was determined in the range of 2.26–2.81 × 10−11 g−1s−1Pa−1. Oxygen permeability (O 2 P) was found between 30.53 and 35.64 cm3μmm−2d−1 kPa−1. As expected, the PER concentration from 0% to 1.5% (w/w) increased the elongation at break (EAB) but decreased tensile strength (TS) and Young's modulus (YM). The 2, 2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and 2, 2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) methods were used to evaluate the antioxidant activity. Based on the results of the agar disc diffusion test, the antibacterial properties significantly increased with the incorporation of PER. Salep mucilage based (SBM) edible films containing PER showed a powerful antibacterial activity against Yersinia enterocolitica, Staphylococcus aureus, and Shewanella putrefaciens among bacteria tested. [ABSTRACT FROM AUTHOR]

Abstract Carboxymethyl cellulose (CMC)-agar biocomposite film was developed by a solvent casting method and the effects of summer savory essential oil (SSEO) at 0.5, 1.0 and 1.5% v/v on antimicrobial, microstructural, mechanical and optical properties as well as water sensitivity of the films were studied. Results showed that incorporation of SSEO into the biocomposite film developed active films with good growth inhibition activity against Gram-positive bacteria (S. aureus , B. cereus and L. monocytogenes) and less powerfully against Gram-negative bacteria (E. coli). Addition of the SSEO at 1.0 and 1.5% increased microstructural heterogeneity of the films and hence significantly (p < 0.05) increased water vapor permeability of the films while reducing their tensile strength. In contrast, mechanical flexibility and surface hydrophobicity of the films were significantly (p < 0.05) improved as a function of SSEO addition. The active films showed substantially lower swelling ratio compared to the CMC-agar film when 1.5% SSEO was added, but the transparency of the films was reduced. Finally, the results showed that SSEO can act as an antimicrobial agent in combination with CMC-agar film. However, it modifies properties of the film depending on the applied concentration. Graphical abstract Unlabelled Image Highlights • An active film was developed by addition of summer savory EO to CMC-agar biocomposite. • Minimum EO content inducing antimicrobial activity in the biocomposite film was 1%. • The active films showed good antimicrobial activity against gram-positive bacteria. • Mechanical flexibility and hydrophobicity of the films were improved with the EO. • Summer savory EO increased microstructural heterogeneity and WVP of the films. [ABSTRACT FROM AUTHOR]

Abstract Starch-based films possess potential application in food packaging, due to their biodegradability, lower cost, stretchability and clarity. The aim of this work was to develop novel edible films from native, acetylated and hydroxypropylated pearl millet starches with improved flexibility, transparency and water barrier properties. Each film contained a fixed concentration of starch (3 g/100 g) and glycerol (30%, w/w based on starch weight). The effect of levels of acetylation (4% and 8%, w/w) and hydroxypropylation (10% and 30%, w/v) on the rheological, physical, thermal, mechanical and barrier properties of films was investigated. SEM results showed that modified starch films possessed smoother surface in comparison to native starch film (NF). Rheological evaluation depicted that filmogenic solution of 30% hydroxypropylated starch was more viscous than other solutions. Films containing 4% and 8% acetylated starches showed excellent moisture barrier property as depicted by their low water vapor permeability (WVP) and water solubility (WS). The extent of these improvements depended on the levels of acetylation. Elongation at break (%EAB) and transparency (%T) of 10% and 30% hydroxypropylated starch films were higher than NF and increased with increasing amount of propylene oxide. Glass transition temperature (T g) was lowered by addition of modified starches in film formulation. [ABSTRACT FROM AUTHOR]

In order to find a degradable biofilm，edible films of Auricularia auricula polysaccharide (AAP) were prepared and characterized optically, morphologically, and mechanically in terms of barrier, bactericidal, and antioxidant properties and evaluated for their potential application in cold meat packaging. The results showed that films prepared from 40 % AAP had the best mechanical properties, with smooth and homogeneous surfaces, good water barrier properties and also good preservation of cold meat. Thus, Auricularia auricula polysaccharide is a composite membrane additive with great potential for application. • Preparation of Auricularia auricula polysaccharide-based films • Characterization of A. auricula polysaccharide-based films • Evaluation of A. auricula polysaccharide-based films for the meat preservation [ABSTRACT FROM AUTHOR]

Environmental issues caused by plastic packaging materials have gotten increasingly severe, and substantial research has been conducted on environmentally friendly active packaging materials. In this study, the Litsea cubeba essential oil loaded soy protein isolate nanoparticles (LSNPs) with appropriate particle size, high storage stability and salt solution stability were fabricated. The LSNPs with the highest encapsulation efficiency of 81.76 % were added into the lentinan edible film. The microstructures of the films were observed by scanning electron microscopy. The physical properties of the films were measured. The results show that the lentinan film with LSNPs in the volume ratio of 4:1 (LF-4) had the highest elongation at break of 196 %, the lowest oxygen permeability of 12 meq/kg, and good tensile strength, water vapor barrier property, antibacterial property, oxidation resistance and thermal stability. The study suggested that LF-4 film could inhibit the growth of bacteria and delay the oxidation of lipid and protein on beef surface for 7 d. [ABSTRACT FROM AUTHOR]

The perishable character of moist food products demands packages with antimicrobial activity and water resistance. Oregano essential oil (OEO) and starch octenylsuccination were first jointly applied to formulate antimicrobial and water-resistant sweet potato starch films. The results showed that octenylsuccination powerfully retarded the coalescence of oil droplets in film casting process and favoured their homogeneity in the dried films. OEO incorporation dose-dependently conferred antimicrobial activity upon the films, which was further enhanced by octenylsuccination to some degree. For a specific film, comparable inhibitory efficacies were observed against S . aureus and E . coli . Either octenylsuccination or OEO incorporation alone decreased film strength, rigidity, water content, water solubility and water vapor permeability while increasing film extensibility to a less degree than their combination. More importantly, synergistic effects between OEO incorporation and octenylsuccination were concluded on film water content, water solubility and extensibility. [ABSTRACT FROM AUTHOR]