Search

Adding copper nanoparticles and rosemary essential oil can improve the structural and mechanical properties of films based on fenugreek seed mucilage and eggplant skin powder. The aim of this study was to prepare edible films based on mucilage of fenugreek seeds and eggplant skin powder containing copper nanoparticles (0, 2, 4% w/w) and rosemary essential oil (0, 4, 8% w/v). Edible films were prepared based on mucilage of fenugreek seeds and eggplant peel powder, and copper nanoparticles (0, 2, 4%) and rosemary essential oil (0, 4, 8%) were added to it. The structural and mechanical properties of the prepared films were investigated. According to the obtained results, increasing the amount of copper nanoparticles and rosemary essential oil in the film decreased the mechanical properties of the films. According to the obtained results, increasing the amount of copper nanoparticles and rosemary essential oil in the film decreased the mechanical texture of the films.X -ray diffraction (XRD) analysis showed that copper nanoparticles physically combined with mucilage polymer of fenugreek seeds and eggplant skin powder caused the strengthening of the crystal structure. Fourier transform infrared (FTIR) results confirmed the physical presence of copper nanoparticles in the polymer matrix. The results of the scanning electron microscope (SEM) showed that the surface morphology of the nanocomposite film is heterogeneous compared to fenugreek seed mucilage and eggplant skin powder. Exposing the prepared detector film to different pH levels led to a change in the color of the films from red to yellow. These color changes of the films were consistent with the color changes of the anthocyanin solution. The addition of copper nanoparticles and rosemary essential oil to edible films based on fenugreek seed mucilage and eggplant peel powder improved the Fourier transform infrared (FTIR) of the films, and also weakened the mechanical properties . [ABSTRACT FROM AUTHOR]

The aim of this research was to produce a film based on the mucilage of Paneerak flower modified with licorice root and copper sulfate nanoparticles. The D-optimal statistical scheme was used to study the antioxidant, antimicrobial, X-ray diffraction (XRD), Fourier transform infrared (FTIR), scanning electron microscopy (SEM) and thermal decomposition (DSC) properties of the films. The results showed that with the increase of licorice root and copper sulfate nanoparticles, the antioxidant activity of the film increased significantly (p<0.05). The results of the antimicrobial activity of the prepared films showed that the addition of licorice and copper sulfate nanoparticles caused the antimicrobial activity of the film against Escherichia coli and Staphylococcus aureus. X-ray diffraction analysis shows that copper sulfate nanoparticles are physically combined with the mucilage polymer of Paneerak flower and it reduces the crystal structure.Fourier transform infrared (FTIR) results confirm the physical presence of copper sulfate nanoparticles in the polymer matrix. FTIR results also showed weak electrostatic interactions between film components and composites. The results of the scanning electron microscope (SEM) show that the surface of the films containing copper sulfate nanoparticles and licorice root are more heterogeneous than the mucilage of Paneerak flower. Shirin-bian and copper sulfate nanoparticles were able to delay the thermal decomposition of the mucilage of Paneerak flower and increase the thermal stability of the mucilage film. Finally, based on the results, the addition of copper sulfate nanoparticles and licorice root to edible films based on the mucilage of paneerak flower improved antimicrobial, antioxidant, DSC and SEM. [ABSTRACT FROM AUTHOR]

In this study, mucilage was extracted from fenugreek seeds and essential oil from rosemary. The composite film of fenugreek seed mucilage and eggplant peel powder was prepared with copper nanoparticles (0, 2, 4%) and rosemary essential oil (0, 4, 8%). The physicochemical properties of the prepared films were investigated. According to the obtained results, with the increase of copper nanoparticles and rosemary essential oil, the thickness and antioxidant of the film increases. Humidity, water vapor permeability and solubility of the film decrease with the increase of copper nanoparticles and rosemary essential oil. Also, with the increase of copper nanoparticles and rosemary essential oil, the L* color indices increased and the brightness of the layers decreased significantly. Also, with the increase of copper nanoparticles, the color indices a* increased, but b* decreased. Also, with the increase of rosemary essential oil, the a* color indices have decreased, but the b* factor has increased. The results of antimicrobial activity showed that the addition of copper nanoparticles and rosemary essential oil made the film active against Staphylococcus aureus. Conclusion: The addition of copper nanoparticles and rosemary essential oil to edible films based on fenugreek seed mucilage and eggplant skin powder improved the thickness and antioxidant, solubility, moisture and permeability to water vapor, as well as weakening the brightness. [ABSTRACT FROM AUTHOR]

Study background: adding Smyrnium cordifolium nanoparticles and milk thistle essential oil can improve the physicochemical properties of films based on alfalfa seed mucilage. Purpose: The purpose of this study was to prepare edible films from alfalfa seed mucilage with Smyrnium cordifolium nanoparticles (0, 2, 4%) and milk thistle essential oil (0, 1, 2%). Methodology: Edible films based on alfalfa seed mucilage were prepared and Smyrnium cordifolium nanoparticles (0, 2, 4%) and milk thistle essential oil (0, 1, 2%) were added to it. The physicochemical properties of the prepared films were investigated. Results: According to the obtained results, increasing the amount of Smyrnium cordifolium nanoparticles and milk thistle essential oil in the film decreased the mechanical properties of the films. The results of antimicrobial activity showed that the addition of Smyrnium cordifolium nanoparticles increased the activity of the film against Staphylococcus aureus. The dynamic light scattering (DLS) results confirmed the Smyrnium cordifolium nanoparticles. Fourier transform infrared (FTIR) results confirmed the physical presence of Smyrnium cordifolium nanoparticles in the polymer matrix. The increase of Smyrnium cordifolium nanoparticles and milk thistle essential oil in the films could delay the thermal decomposition of alfalfa seed mucilage and increase the thermal stability of the mucilage film. Final conclusion: Adding Smyrnium cordifolium nanoparticles and milk thistle essential oil to edible films based on alfalfa seed mucilage improved the antimicrobial, Fourier infrared (FTIR) properties of the films, and also weakened the mechanical properties. [ABSTRACT FROM AUTHOR]

The aim of this research was to produce a film based on alfalfa seed mucilage with avondol nanoparticles and milk thistle oil. A composite film of alfalfa seed mucilage with avondol nanoparticles (0, 2, 4%) and milk thistle seed oil (0, 1, 2%) was prepared. . The physicochemical properties of the prepared films were investigated. According to the obtained results, adding Avondol nanoparticles and milk thistle seed oil increases the thickness and antioxidant. But increasing the amount of Avondol nanoparticles and milk thistle essential oil in the film decreased the humidity, solubility and water vapor permeability of the films. X-ray diffraction analysis showed that the Avondol nanoparticles were physically incorporated with alfalfa seed mucilage polymer. The results of scanning electron microscope (SEM) showed that the surface morphology of nanocomposite film is heterogeneous compared to alfalfa seed mucilage. Finally, based on the results, adding avondol nanoparticles and milk thistle oil to edible films based on alfalfa seed mucilage improved the thickness, antioxidant and SEM, but weakened the moisture, solubility and permeability to water vapor. [ABSTRACT FROM AUTHOR]

Nowadays, increasing the viability of probiotics by directly adding them to edible films to prevent their mortality is of great interest. In this study, the survival of Lactobacillus casei probiotic bacteria added to polylactic acid -nanocellulose nanocomposite film was investigated. For this purpose, three edible films including polylactic acid, polylactic acid + nanocellulose, polylactic acid + nanocellulose+ L. casei (9 log CFU/g) were prepared and the physical and mechanical characteristics of the film, as well as the survival of L. casei bacteria, as well as the survival of L. casei bacteria were investigated. The results of the mechanical test showed that the use of probiotic bacteria decreased the tensile strength and elongation at the break of the polylactic acid - nanocellulose film (P < 0.05), but the addition of nanocellulose improved the mechanical properties of the polylactic acid film. The results of physical tests including humidity, solubility, and water vapor permeability showed that the addition of probiotic bacteria and nanocellulose improved the physical properties of the film, but the opacity of the films increased (P<0.05). Based on the results of the present study, during storage at 4°C, the survival of probiotic bacteria in the nanofilm decreased, so that Lactobacillus casei bacteria decreased from 8.25 log CFU/g on the zero -day of the study to 6.12 log CFU/g reached at the end of the study (day 16), but it was within the permissible range (6 log CFU/g). Therefore, adding L. casei probiotic to polylactic acid -nanocellulose nanocomposite film can be a suitable carrier at refrigerator temperature. [ABSTRACT FROM AUTHOR]

The aim of this study. The production of film was from the mucilage of the Paneerak flower modified with licorice (0, 3, 6%) and copper sulfate nanoparticles (0, 2, 4%). It was used to study the properties of thickness, humidity, solubility, permeability to water vapor, color and mechanical properties of the films. The results show that with the increase of licorice and copper sulfate nanoparticles, the thickness of the film increases. Humidity, water vapor permeability and solubility of the film decrease with the increase of copper sulfate nanoparticles and increase with the increase of licorice. Also, with the increase of licorice concentration, the color indices a* increased and the brightness of the layers decreased significantly. The results of the mechanical test showed that with the increase of licorice and copper sulfate nanoparticles, the tensile strength decreased and with the increase of copper sulfate nanoparticles, the elongation at the breaking point increased significantly. Final conclusion: Addition of licorice root and copper sulfate nanoparticles to edible films based on the mucilage of paneerak flower improved the thickness and increased length at the breaking point of the films, and also weakened the tensile strength, humidity, permeability to water vapor and brightness. [ABSTRACT FROM AUTHOR]

In this study, an edible film based on gelatin -Persian gum was prepared and optimization of the edible film was done using Design Expert and Mixture Design. The resulting films were subjected to various physicochemical tests, including pH, total solid, heat seal ability, tensile strength, contact angle, calorimetric and moisture absorption. At first, modeling of responses was done using data regression analysis, and then 3D charts were drawn to show the effects of gelatin (0.5 -1), Persian gum (0.5 -1), and Glycerol (0 -0.5) on the film characteristics. Finally, Numerical optimization based on optimization goals was performed and the optimal point with the highest desirability (0.78) was obtained. The ratio of each of the independent variables in the optimal formula was 0.5. Various properties of the optimal film including pH, total solid, heat seal ability, tensile strength, contact angle, moisture absorption, L*, a* and b* were obtained at 6.66, 95.61%, 84.45 N/M, 64.5 N, 77.34°, 4.5%, 70.98, 0.97 and 0.66 respectively. Generally, the findings proposed that the gelatin -persian gum -based edible film can be used as a food packaging material. [ABSTRACT FROM AUTHOR]

In this study, the effect of selected optimal film samples based on apple pectin and mung bean protein containing microencapsulation of cardamom extract, cerium oxide nanoparticles and quantum dot nanoparticles on the packaging of refined cheese was studied and physicochemical properties of cheese including acidity, pH, salt content, moisture content Lipolysis, proteolysis, fat and sensory evaluation were evaluated over time (0-60 days) and optimal film according to I-Optimal design. Based on the results, the effect of different optimally selected films on cheese packaging was non-significant; while the passage of time had a significant effect on the evaluated characteristics. According to the results, over time, the pH, moisture, proteolysis, fat and overall acceptance of samples of packaged ultra-refined cheese decreased significantly. In addition, the effect of optimal film packaging on ultrarefined cheese increased acidity, salt and lipolysis. The results of sensory evaluation showed that the evaluators' score on the acceptance of cheese samples decreased significantly over time. In general, nanocomposite films based on pectin and mung bean protein with cerium oxide and carbon quantum dot nanoparticles and microencapsulation of cardamom extract can be used in the packaging of refined cheese. [ABSTRACT FROM AUTHOR]

Today, biodegradable packaging materials have received a great deal of attention due to growing concerns about non -degradable materials; Therefore, the aim of this study was to investigate the effect of betanine pigment on surfaces (0, 2/5, 5 W/V%) and CuO nanoparticles on surfaces (0, 2, 4 W/V%) in nanocomposite film based on whey protein isolated / pectin in the form of a central composite design on the mechanical properties and physicochemical properties of the film is produced. The results showed that with increasing the percentage of betanine pigment and CuO nanoparticles, the thickness and moisture of the samples increased and the solubility decreased (P<0.05). Also, by adding high levels of betanin pigment, redness (a) increased and brightness (L) and yellowing (b) of the samples decreased. Addition of nanoparticles decreased b value while it had no significant effect on a value of the samples. Also, by adding pigments and nanoparticles, tensile strength and elongation of film samples increased significantly (P <0.05). According to all the results, the use of CuO nanoparticles and betanine pigment in nanocomposite film leads to the production of a film suitable for food packaging with desirable physicochemical and mechanical properties. [ABSTRACT FROM AUTHOR]

This study aimed to produce and investigate an emulsion film of gelatin by emulsion pickering method containing chitin nanoparticles. Different concentrations of nanochitin (0.2, 0.5, 1, and 2 g/g dry gelatin) and two different concentrations of corn oil (20% and 30% based on dry matter weight) were used to prepare the gelatin emulsion film by the emulsion pickering method. Then the properties of the films were investigated by examining the zeta potential, thickness, moisture and solubility, water vapor permeability (WVP), surface hydrophobicity, mechanical and thermal properties. The results showed that the gelatin emulsion containing 0.5 g/g of chitin nanoparticles was more stable than other samples. Nanochitin-stabilized emulsion films reduced moisture, solubility, and water vapor permeability compared to control films and tween-containing films, and nanochitincontaining films improved mechanical properties. In addition, the addition of nanochitin up to 0.5 g/g to the gelatin emulsion film improved the thermal properties because it led to increase in melting temperature and enthalpy. The addition of nanochitin also increased the hydrophobic properties of the film. 30% oil concentration had a better effect on film properties than 20% oil. Therefore, the use of nanochitin as a stabilizing emulsion for pickering in gelatin films with a concentration of 30% corn oil can lead to the formation of biodegradable polymers with more acceptable properties for food packaging. [ABSTRACT FROM AUTHOR]

Nowadays, the food industry is looking for new technologies to increase the shelf life of various products. Furthermore, as consumer's demand for more “healthier” meals (free of conventional chemical preservatives) has increased in the last decade. In this study, edible sago starch coating containing leave extract of Withania Somnifera (0.125 and 0.25 mg/ml, 1 and 2 times MIC, respectively) was applied onto chicken fillet to extend its shelf life at 4 ̊C. Examination of coated chicken fillets showed that active film of sago starch inhibited the microbial load (aerobic bacteria, coliform and Staphylococcus aureus bacteria) of chicken fillets. The results of chemical analysis of chicken fillet also showed that the coated samples had less volatile nitrogen compounds, thiobarbituric acid index and peroxide value than control. In general, the results of this study showed that the edible film produced from sago starch containing Withania Somnifera extract increases the shelf life of chicken fillets. [ABSTRACT FROM AUTHOR]

Concerns about the environmental issues have increased the tendency to package the food stuffs with natural biopolymers. However, the use of these compounds has limitations such as the weakness in mechanical, barrier and optical properties. Alginate, as a biopolymer, has a good film forming potential; meanwhileit has poor moisture barrier properties.In order to overcome this problem, in this study, the calcium alginate film was coated with two types of lipids including sunflower oil (as a liquid oil) and tallow (as a solid fat) at two concentrations (0.5 and 5%, with and without 0.1% lecithin). Afterward, the physicochemical, barrier, and mechanical properties of the produced films were investigated. The results showed that thelamination of the alginate films with tallow fat increased the film thickness, which increased with the fat concentration. In addition, sunflower oil significantly reduced the permeability of the films to water vapor, that was more evidentin 0.5% sunflower oil coated film. The results also showed that the use of these hydrophobic materials for the coating of alginate films changed the color properties and the turbidity of the films. The mechanical properties of the film, including tensile strength and elongation at the breaking point, improved by coating the alginate film with 0.5% tallow fat.Thickness, water vapor permeability, and the mechanical properties were not affected by the addition of lecithin. The SEM images proved the formation of small holes or cracks on the films surfaces.In general, this study showed that sunflower oil or tallow fat can be used as natural compounds to improve the properties of calcium alginate-based edible films, depending on the goals of packaging. [ABSTRACT FROM AUTHOR]

Antimicrobial packaging has a potential to prevent pathogenic microorganisms and also increases the shelf life of meat products. The aim of this study was to determine mechanical and physical properties of Carboxymethyl Cellulose (CMC) containing Trachyspermum ammi and Myrtus Communis essential oils (0.1, 0.3, 0.6 and 1%). Therefore antimicrobial packaging with optimum concentration of essential oil (0.6 and 1%) was selected to evaluate the effect of packaging on microbial and physical properties of turkey meat during storage at refrigerator. The results showed that tensile strength decreased and percentage of film elongation increased significantly. Water absorption, moisture content, solubility and water vapour permeability decreased by increasing the concentration of the essential oils increased. Film prepared using Trachyspermum ammi essential oil had high antimicrobial activity compared to Myrtus Communis essential oil. Turky meat which packed using film containing 0.6% Trachyspermum ammi essential oil was more effective against total bacterial count than 1% essential oil. In contrast, the film contain 1% essential oil showed high antimicrobial activity against coliform and E.coli. Therefore, the film containing essential oil increased the shelf life of turkey meat, and application of 0.6% Trachyspermum ammi essential oil film as an effective treatment is recommended. [ABSTRACT FROM AUTHOR]

Nowadays, extensive investigations have been conducted on developing novel biopolymers from biodegradable sources. In the current study, the active packaging film based on sago starchcontainingvarying concentrations (1, 1.5 and 2 MIC) of Withania SomniferaL. extract were produced. The Minimal Inhibitory Concentration (MIC) and Minimal Bactericide Concentration (MBC) of extract were measured. Physicochemical (such as thickness, water absorption capacity (WAC), water solubility (WS), water vapor permeability, Oxygen Permeability (OP) and contact angle (CA)), mechanical (tensile strength, elongation to break and modulus of elasticity) and antioxidant properties of the films were evaluated. The antibacterial activity of the films also was tested against two common food-borne pathogens (Escherichia coli, and Staphylococcus aureus) by the disc diffusion method. The results showed that increasing concentrations of Withania SomniferaL. extract have a significant effect (p <0.05) to increase the amount of thickness, WS, water vapor permeability, OP, and CA, but was not effective on WAC.Withania SomniferaL. extract increased the absorption of color in the visible region, which in turn led to an increasing of the parameters a* (index color tends toward green) and b* (index color tends towards yellow) but reduced L* .An increase in Withania SomniferaL. extract content resulted in a plasticizing effect, reducing the tensile strength and Young’s modulus but a concurrent increase in elongation at break. Sago films containing higher percentagesof Withania SomniferaL. extract were effective against all two tested bacterial strains, and these effects were more significant in the case of the gram-positive bacteria. Sago film containing extractshowed a good DPPH radical scavenging activity. These results suggest that the developed sago films containingWithania SomniferaL. extract could be used in various food packaging applications. [ABSTRACT FROM AUTHOR]

The purpose of this study was to investigate the possibility of producing a biodegradable film from a new source known as opopanax gum and investigating its physical and mechanical properties. Opopanax gum was purified after two extraction steps and the film was prepared with 4% gum solution and 2.5% glycerol in deionized water. The apparent viscosity of the film solution showed the non-Newtonian shear thickening behavior of the solution. The contraction ratio obtained from opopanax gum film was -0.267 ± 0.095. Water vapor permeability (WVP) of opopanax film was 25.059 ± 0.623 cm2. The tensile strength and the elongation percentage at break point obtained for opopanax gum film were 0.376 ± 0.124 MPa and 350.625±108.599 %, respectively. The opacity percentage of the film was 15.633 ± 0.404, which indicates the desirable clarity of the film. The average contact angle for the film was 34.618º ± 1.992, which can be said that the film is relatively sensitive to humidity. The X-ray diffraction spectrometer pattern showed the semi-crystalline structure of the film. Two endothermic peaks and two exothermic peaks were observed in the DSC thermograms. The thermal analysis of the film also showed 4 mass losses. The structure of the film was investigated using Atomic Force Microscopy. The FTIR test showed that the main part of the film is polysaccharide. The total results from different experiments showed that opopanax gum has the ability to form film. However, opopanax gum is not alone desirable to produce edible film due to its high thickness, high solubility in water, high permeability to water vapor and poor mechanical properties. Therefore, it could be an appropriate option for combining with other films to enhance biodegradability of the films. [ABSTRACT FROM AUTHOR]

In recent years, biopolymers have been considered as a good replacement for plastic materials from petroleum derivatives in the field of packaging. Therefore, the purpose of this study was to investigate the production of a biodegradable edible film of sesame meal proteins by two different protein extraction methods including alkali and salt extraction. In these films, glycerol was used as a plasticizer in three concentrations of 40%, 45%, and 50% and zinc oxide nanoparticles were used in three concentrations of 1%, 3% and 5%. According to the results, it was shown that the thickness of films made from protein by alkaline and salt methods increased with increasing nanoparticle concentration and increasing glycerol concentration; however, the thickness of the protein film was higher by alkaline method than the salt method. The moisture and solubility content increased with increasing glycerol concentration, and also in the constant concentration of glycerol, the addition of nanoparticles decrease moisture content and film solubility content. However, the effect of glycerol and nanoparticles on the salt-based protein film was less than the alkaline method. Also, the moisture and solubility content in the salt method was higher. The results of the comparison of the means showed that in both types of protein films, the addition of the nanoparticle and also the increase of glycerol concentration significantly increased the opacity of the films. According to the results, the amount of opacity and, therefore, the photoconductive property of protein films by the alkali method was significantly higher than that of saline protein films. Fouriertransform infrared spectroscopy (FT-IR), introducing new connections between polymer and zinc oxide nanoparticles in alkaline and saline methods. In the study of the film structure it was shown that the control protein film had a smooth surface, indicating the uniformity of the structure of these composite films, with an increase in the percentage of heterogeneous and rough tissue nanoparticles observed at the film surface, which could lead to aggregation and due to their high concentration the non-uniform distribution of nanoparticles in the polymer bed. [ABSTRACT FROM AUTHOR]

Today one of the most important concerns of the world is the significant volume of waste accumulation associated with the synthetic polymers used in food packaging. Therefore, biodegradable edible films are the best alternative for synthetic polymers and plastics. In this study, biodegradable films of corn zein containing two levels of olive leaf extract (10 and 15% w/w) are produced and their physical, mechanical, colorimetric and micro straucture properties were investigated. The results showed that the effect of treatment on physical, mechanical and colorimetric properties was significant (p <0.05). The results showed that by adding 15% extract, the thickness and moisture absorption increased compared to the control sample. Also, by increasing the percentage of olive leaf extract, there was a significant decrease in solubility and vapor permeability in all three relative humidity (33, 50 and 75%) compared to the control sample. In conclusion, it can be concluded from the results of this study that the combination of olive leaf extract with polymeric zein improves some physical and mechanical properties of edible film [ABSTRACT FROM AUTHOR]

In this study, gelatin extracted in different conditions of pH of common carp scales and were used to produce the film. To evaluate the effect of pH ex tracted gelatin on the properties of films produced, properties of mechanical, optical and FTIR film production were investigated. The highest tensile strength was seen in the film with pH 5. The highest elasticit y was seen at pH 7. Solubility and swelling of films produced at pH 5 had the lowest rates which suggesti ng it was better resistance to water compared with other films. But the most appropriate film in term s of water vapor permeability was observed at neutral pH. Optical properties and transparency films gene rally were favorable conditions, and did not show statistically difference. The results of infrared spectro scopy confirm that the more content the triple helix in film production at acidic pH mildly (5) improve its mechanical properties compar ed to other films. In general it can be said that among of all the films, film production from pH 5, in terms of mechanical properties and resistance to water were better than the films in other pH, and somewhat are comparable with the films production of gelatin derived from mammals. [ABSTRACT FROM AUTHOR]

In this study, quince seed mucilage(Qsm) was extrac ted in the best optimal way and composite edible films based on quince seed mucilage and whey protei n isolate(Wpi) were prepared in different proportions of 0:100,30:70, 50:50, 70:30 and 100:0 . In the following, the effect of the addition of t he different proportion of quince seed mucilage and wh ey protein isolate on physical, mechanical and barrier properties of edible films resulted from th em was studied. Qsm and Wpi were totally good compatible to make solutions and films. The results showed that increasing of the percentage of Wpi in produced films caused to increase thickness, moistu re and solubility of produced films. However, the amount of water absorption decreased mechanical pr operties of the films showed when the percentage of Qsm is increased, maximum force at rupture of th e film is increased and distance elongation at break is decreased. In color measurement of produced film s, lightness(L) was significantly improved as Wpi content increased, but yellowness (a) decreased. Wh en the Qsm content and also, water vapor permeability was lowered by the growth of the Qsm content. [ABSTRACT FROM AUTHOR]

Salep composite films containing 0±30% (w/w) oleic acid or stearic acid - were prepared through emulsification and their physical, mechanical, and barrier properties were evaluated and compared. Emulsified films were softer than pure films. Addition of the fatty acids to salep films significantly improved the WVP (P<0.05), but lowered the tensile strength. Stearic acid was more effective than oleic acid in reducing the WVP, but films with oleic acid showed better mechanical properties overall than those with stearic acid. Also the presence of fatty acids decreased solubility in water and caused the films to become opaque. On the other, fatty acids showed different effects on the elongation at break. This work showed that when taking all the studied variables into account, films formulated with oleic acid were found most suitable for various food applications. [ABSTRACT FROM AUTHOR]

This study investigates the effect of olive oil on the caseinate-based films. Edible films based on caseinate (5% (w/v)) and glycerol (30% (w/w)) by varying olive oil concentrations (0, 10, 20 and 30% (w/w), were prepared by casting method films. The impact of the incorporation of olive oil into the film matrix was studied by investigating the physical and mechanical properties of films. Scanning electron microscopy (SEM) was also used in order to analyse films microstructure. Increasing the olive oil concentrationup to30%(w/w) decreased values for thickness and solubility from 0.050mm and 92.18% to 0.042mm and 61.84% respectively and caused the films to become opaque. Also addition of olive oil to caseinate emulsion significantly improved the WVP (upto9*10- 10g/s.m.pa)of prepared films, but lowered the mechanical properties. The results indicate that the structure and properties of caseinate edible films were modified and improved by the olive oil. [ABSTRACT FROM AUTHOR]

During the last decade, there has been growing interest in edible or biodegradable films based on biopolymers. Edible films and coatings are of interest since they have potential to improve shelf-life, maintain quality and prevent microbial deterioration and physical damage of foods. In this research, edible films based on red tilapia (Oreochromis niloticus) protein in the presence of cryoprotectants of sucrose and sorbitol at different levels (4%sucrose, 4%sorbitol, 2%sucrose+2%sorbitol, 4%sucrose+4%sorbitol) were prepared by casting method using glycerol as plasticiser. Films containing cryoprotectants, except for 4% sucrose, had lower tensile strength (TS) accompanied with higher elongation at break (EAB), compared with the control film (P < 0.05). However with increasing in cryoprotectant levels, Water vapour permeability (WVP), film and protein solubility significantly increased. Regarding color, whiteness increased and yellowness declined as the cryoprotectants levels increased. Also, film with cryoprotectants had a smoother and more homogeneous surface without cracks. Results show that cryoprotectants present in the fish mince or surimi due to the plasticizing effect, directly affected properties of films. [ABSTRACT FROM AUTHOR]