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In the present study, the ethanolic extracts derived from Hass avocado pulp were observed to exhibit exceptional bioactive qualities and demonstrate bactericidal efficacy against a wide range of microorganisms, encompassing both gram‐positive and gram‐negative bacteria, as well as fungi. Therefore, this work aimed to develop a biodegradable active film by incorporating the Hass avocado extracts into chitosan/gelatin‐based film (HGCF) for the preservation of beef and pork. The study reveals that the chitosan/gelatin‐based film (GCF) and HGCF exhibit significant water stability and absorption capabilities. HGCF offered the synergy of antimicrobial properties of Hass avocado extracts and high swelling in water of chitosan/gelatin blend to absorb liquid discharged from fresh meat for prolonged storage. HGCF demonstrated a significant effectiveness in controlling microbial density in comparison to uncoated samples and samples coated with plain gelatin/chitosan film. In detail, HGCF was able to partially eliminate Staphylococcus aureus and Escherichia coli during storage, resulting in the densities after 14 days that were similar to those of uncoated meat samples after 6 days. These results demonstrate the potential of HGCF as active packaging for food preservation and advance the sustainable production and preservation of meat products. [ABSTRACT FROM AUTHOR]

This research determined the use of edible film (EF) prepared with olive leaf extract (OLE) and plasma‐activated water (PAW) on the shelf life and quality of cooked meat (M. longissimus thoracis et lumborum) product. The characterization of PAW composition and the antioxidant activity and the total phenolic content (TPC) of OLE were determined. Also, physicochemical and microbiological properties and lipid oxidation of cooked meat product coated with EF stored at +4°C for 14 d were evaluated. Cold plasma treatment increased the nitrite/nitrate concentrations and ORP value and decreased the pH value of distilled water (DW). The amount of TPC, IC50 value, and the antioxidant activity of OLE were 71.52 mg GAE/g, 0.46 mg/mL, and 77.39%, respectively. The combined use of OLE and PAW in EF during storage reduced the pH of cooked meat product. Furthermore, the addition of OLE in EF increased the b* values and reduced the a* values of cooked meat product, whereas the addition of PAW did not influence the CIE L*, a*, b* color values. The use of EF prevented lipid oxidation in cooked meat product during storage, especially the addition of OLE to the EF reduced the TBARS values. In this research, the addition of OLE to EF prepared with PAW has a promising application potential in the preservation of RTE‐cooked meat products. Also, these findings suggested that OLE, a by‐product from production of olive oil, might be applied as active packaging in biodegradable films. [ABSTRACT FROM AUTHOR]

Summary: In view of the environmental problems resulting from plastic‐based packaging, gelatin film production from alternative, sustainable sources are extremely important. The objective of this study was to utilise a major source of collagen derived from poultry waste to produce and characterise turkey skin gelatin films (TGF). TGFs were produced at different glycerol concentrations (20%, 30% and 40%) via solvent casting technique. TGFs characteristics were also compared with the bovine gelatin films (BGF). The thermal structural development of TGF solutions to form a film network was not affected by the glycerol content in the temperature sweep test. This property was determined earlier and at higher temperatures in TGF (22 °C–23 °C) than in BGF (19 °C). As the glycerol ratio increased, the moisture content increased from 14.80% to 22.46%, while the thickness (36 μm) and density (1.134–1.247 g cm−3) of TGFs remained constant due to the compact structures. The water vapour transmission rates of TGFs and BGF were similar (P >0.05), ranging from 0.48 to 0.53 g mm m−2 h−1 kPa−1. Lower solubility was found for TGF20 (44.78%) and TGF30 (63.59%) films compared to BGF30 (63.59%). TGF20 exhibited the highest tensile strength and lowest elongation at break values. TGF40 and BGF30 demonstrated the highest flexibility and extensibility (P >0.05). In XRD analysis, TG40 demonstrated a less amorphous film structure compared to BG30, since the increased interaction due to glycerol provided a more ordered polymeric structure. TG20 and TG30 showed lower decomposition rates and higher residue levels, indicating their higher thermal stability. Thus, gelatin films based on turkey skin could be the alternative natural biodegradable films with suitable glycerol content for desired mechanical, barrier and thermal properties. [ABSTRACT FROM AUTHOR]

Summary: The composite film with collagen as the main component has been widely used due to its characteristics of non‐toxicity, environmental protection and health. Fish skin, a by‐product of fish, is an excellent source of collagen. Thus, collagen was extracted from an under‐utilised species, Atlantic cod (Gadus morhua) skin, and the composite film of fish skin collagen–chitosan–cinnamon essential oil was prepared by casting. The effects of the ratio of collagen to chitosan (2:8, 4:6, 5:5, 6:4, 8:2) and the concentration of essential oil (0%, 0.1%, 0.2%, 0.3%, and 0.4% (v/v)) on the composite film were studied. The structures of the composite films were analysed using scanning electron microscopy (SEM), Fourier transforms infrared spectroscopy (FTIR), and X‐ray diffractometry (XRD). The collagen content of Atlantic cod skin is approximately 50.12%, which is significantly higher than that found in basa fish and Nile tilapia (P < 0.05). The content of hydroxyproline was 4.51%. Analyses of tensile strength, elongation at break, water vapor permeability, and water solubility showed Co4Ch6 (Co:Ch = 4:6) had the optimal comprehensive performance, and Co4Ch6–0.2 (Co4Ch6 with 0.2% CEO) had high water resistance in the high‐humidity environment. As the CEO concentration rose, the composite films' infrared absorption bands were enhanced in amplitude, and the XRD peaks were gradually intensified, indicating the internal crystallinity and, thereby, the opacity of the composite films were improved. The bacteriostasis zones Co4Ch6–0.4 against Escherichia coli and Staphylococcus aureus were 2.02 cm and 1.73 cm, respectively. The DPPH radical scavenging rate of Co4Ch6 rose with the increase in CEO concentration, and the DPPH radical scavenging rate of C04Ch6–0.4 was up to 48.56%. Thus, the composite films prepared from fish skin collagen, chitosan, and cinnamon essential oils have outstanding mechanical properties, barrier ability, and antimicrobial activity and are promising for application in food packaging and storage. In addition, the composite films showed a potential antioxidation ability, which might be used as green bioactive films to preserve nutraceutical products. [ABSTRACT FROM AUTHOR]

BACKGROUND: Conventional petroleum‐based packaging films cause severe environmental problems. In the present study, bio‐edible film was introduced as being safe to replace petroleum‐based polymers. A food application for edible sachets and a composite edible film (EF) from marine algae, Gracilaria fisheri (GF) extract, were proposed. RESULTS: Carbohydrates were the most prevalent component in fresh GF fronds. Under neutral conditions comprising 90 °C for 40 min, the structure of the extract was determined by Fourier transform infrared to be a carrageenan‐like polysaccharide. Glycerol was the best plasticizer for EF formation because it had the highest tensile strength (TS). The integration of gelatin into the algal composite film with gelatin (CFG) was validated to be significant. The best casting temperatures for 2 h were 70 and 100 °C among the four tested temperatures (25, 60, 70 and 100 °C). Temperatures did not result in any significant (P ≤ 0.05) differences in any character (color values, TS, water vapor permeability, oxygen transmission, thickness and water activity), except elongation at break. Visually, the CFG had a slightly yellow appearance. The best‐to‐worst order of film stability in the three tested solvents was oil, distilled water (DW) and ethanol. Its stability in ethanol (0–100%), temperature of DW (30–100 °C) and pH (3–7 in DW) demonstrated inverse relationships with the concentration or different conditions, except for pH 8–10 in DW. All treatments were significantly (P ≤ 0.05) different. CONCLUSION: The novel material made from polysaccharides from algae, G. fisheri, was used to improve EF. The edible sachet application is plausible from the EF. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Sodium carboxymethyl cellulose (CMC) is cross‐linked with pea protein isolate (PPI) to prepare pea protein isolate/sodium carboxymethyl cellulose (PPI/CMC) composite film by the diffusion method. The effects of the mass fraction of CMC on the mechanical properties and water resistance of PPI/CMC composite film are investigated. In the film containing 0.4% CMC, the water vapor permeability (1.43 × 10−7 g m (m2∙h∙Pa)−1) is significantly decreased, while the water contact angle value is elevated (55.76°). The tensile strength of the composite film is enhanced by 54.45%, while the elongation at break is increased by 23.30%. The film has excellent thermal stability and a homogenous structure. The remarkable changes may be attributed to new chemical interactions (hydrogen bonds) between CMC and PPI as revealed by Fourier transform infrared spectroscopy. Further, the composite film has great advantages in water resistance after comparison. The film is applied to the fresh bean skin, effectively blocking and reducing the tearing force between the fresh bean skin, and consequently easy separation after soaking in water for 20 min. Overall, the inclusion of CMC effectively solves the functional limitation caused by the hydrophilicity of PPI film, paving the way for its effective application as a novel edible packaging film in conventional foods. [ABSTRACT FROM AUTHOR]

Food waste and byproducts (FWBP) are a global issue impacting economies, resources, and health. Recycling and utilizing thesewastes, due to processing and economic constraints, face various challenges. However, valuable components in food waste inspire efficient solutions like active intelligent packaging. Though research on this is booming, its material selectivity, effectiveness, and commercial viability require further analysis. This paper categorizes FWBP and explores their potential for producing packaging from both animal and plant perspectives. In addition, the preparation/fabrication methods of these films/coatings have also been summarized comprehensively, focusing on the advantages and disadvantages of these methods and their commercial adaptability. Finally, the functions of these films/coatings and their ultimate performance in protecting food (meat, dairy products, fruits, and vegetables) are also reviewed systematically. FWBP provide a variety of methods for the application of edible films, including being made into coatings, films, and fibers for food preservation, or extracting active substances directly or indirectly from them (in the form of encapsulation) and adding them to packaging to endow them with functions such as barrier, antibacterial, antioxidant, and pH response. In addition, the casting method is the most commonly used method for producing edible films, but more film production methods (extrusion, electrospinning, 3D printing) need to be tried to make up for the shortcomings of the current methods. Finally, researchers need to conduct more in-depth research on various active compounds from FWBP to achieve better application effects and commercial adaptability. [ABSTRACT FROM AUTHOR]

In this study, the use of Pinhão husk as a source of reinforcement material for development of edible films, where the Pinhão seed flour and bovine gelatin were used as matrices for the films. Mechanical properties, water vapor permeability, solubility and opacity, microstructure, and thermal degradation characterized the films produced. The films presented homogeneous and cohesive structures. Pinhão husk content positively affected film properties by increasing tensile strength (TS) and decreasing water vapor permeability (WVP), with Pinhão flour film formulations (5.0% Pinhão flour, 1.2% glycerol, and 0.4% Pinhão husk) and gelatin (5.0% gelatin, 2.0% glycerol, and 0.4% Pinhão husk) those that presented the best results (5.06 MPa for TS and 0.14 g.mm/kPa.h.m2 for WVP) and (3.88 MPa for TS and 0.28 g.mm/kPa.h.m2 for WVP), respectively The thermal degradation study revealed that the films are stable at temperatures below 150°C, losing only free water and volatile compounds of low molecular weight. Pinhão husk can reinforce films, making them suitable as biodegradable and edible packaging materials for eco‐friendly food products. This contributes to the circular economy, preserves biodiversity, and reduces plastic waste, offering promising sustainable packaging solutions. [ABSTRACT FROM AUTHOR]

Starch, a stored form of energy in plants, plays an important role in the human diet as it is a vital source of carbohydrate. The classification of starch based on its botanical origin as cereal starch, tuber starch, and millet starch gives a new dimension to starch classification. The starches generally have an amylose (AM) content of 20–30%, amylopectin (AP) of 70–80% and gelatinization temperature of 60–95°C. Conventionally, starch is used in the food industry as a thickening agent and flavor enhancer in soups, sauces, bakery, and confectionery products. But, the less explored area is its utilization in the manufacture of edible films. Starch, due to its plasticizing effect, gelatinization, and pasting property produces film with desirable tensile strength (TS), elongation at break (EAB), and water vapor permeability (WVP). Starch films are not only biodegradable and renewable, but also possess excellent barrier properties. These films produced by wet and dry processing techniques can be used to package confectioneries, meat, sea foods, fruits, and vegetables. In the recent times, superhydrophobic, active, and agro‐waste based edible films have gained industrial importance. [ABSTRACT FROM AUTHOR]

The possibility of manufacturing edible packaging materials with tailored properties and low cost has attracted much interest. This work presents a new material for edible packaging made from flaxseed gum (FSG) and chitosan (Ch) loaded with zinc oxide nanoparticles (ZnO‐NPs). ZnO‐NPs are synthesized in situ during the preparation of the edible film. The Ch/FSG/ZnO‐NPs films are prepared by casting Ch in different ratios of FSG (12.5%, 25%, 37.5%, and 50%). The resulting films are evaluated for their physicochemical, mechanical, and barrier properties to determine their suitability for coating or packaging food or bioproducts. By studying the antimicrobial activities of the ZnO‐NPs loaded films, we can see that ZnO‐NP's concentration highly affects these activities. In addition, the FSG improves mechanical properties. Films developed by incorporating ZnO‐NPs are proposed to be appropriate for low‐moisture food and pharmaceutical products, which can reduce environmental problems associated with synthetic packaging. Consequently, Ch/FSG composite films have the potential to replace conventional packaging. [ABSTRACT FROM AUTHOR]

In this study, chitosan (C)/gelatin(G)/starch(S) composites incorporated pineapple peel extract (PPE) and aloe vera gel (AVG) were prepared by the casting method as antioxidant agents. Mechanical, water vapor permeability (WVP), moisture content, solubility, opacity, and color properties of the effects of PPE and AVG at different concentrations (0%, 10%, and 30%) were investigated. The prepared films were characterized by Fourier transform infrared spectroscopy in attenuated total reflection (ATR‐FTIR), X‐ray diffraction (XRD), Thermal gravimetric analysis (TGA), Scanning electron microscope (SEM), mechanical, water barrier, opacity, and color. PPE and AVG extract incorporated edible films improved thermal stability of edible films. Tensile strength decreased with the addition of extracts; the maximum tensile strength was 8.15 MPa for CGS film. The WVP of the films increased with the increasing PPE and AVG concentration. As a biological activity, the films inhibited the growth of gram‐positive (Staphylococcus aureus) and gram‐negative bacteria (Escherichia coli). With the addition of PPE and AVG to the CGS film, its antioxidant properties were enhanced. In addition, the prepared films were applied for strawberry coating both in the refrigerator and at room temperature. Consequently, these edible‐coated films can be used for active food packaging/coating to extend the shelf life of fruits. [ABSTRACT FROM AUTHOR]

Hull‐less barley grass polysaccharide extracts (HBP) are prepared, and the physicochemical and antioxidant properties of agar films with different HBP contents (0, 0.5, 1, 1.5, and 2% w/w of agar mass) are investigated. Infrared spectroscopy shows that HBP interacts with the agar matrix via intermolecular hydrogen bonds. The incorporation of HBP causes rougher surface morphology with increased film thickness (p < 0.05). The films with HBP exhibit decreased brightness with a greenish and yellowish hue. The flexibility of the films is improved gradually as HBP contents increase from 0 to 1.5% w/w (p < 0.05), however, a slight reduction is observed with 2% w/w HBP addition (p > 0.05). The water resistance and surface hydrophobicity of the films are enhanced by adding HBP (p < 0.05). The antioxidant test reveals the strong antioxidant capacity of the HBP‐loaded films, which is positively correlated with the HBP contents (p < 0.05), with 2% w/w HBP leading to 59.28% DPPH radical scavenging and 69.00% ABTS radical scavenging. Results suggest that HBP is a promising functional agent for developing antioxidant biopolymer films, and the agar/HBP edible films prepared in this study have potential in food packaging fields. [ABSTRACT FROM AUTHOR]

Backround: Chitosan is a linear polysaccharide, which has promising characteristics to be used as a packaging film. In this study chitosan‐based edible films incorporated with epoxy‐activated agarose (EAA) at different levels [5, 10, 15, and 20% (w/w of chitosan)] were developed by casting method and their physicochemical and barrier properties were evaluated. Results: Addition of EAA to chitosan produced translucent and flexible films. Fourier transform infrared spectroscopy (FT‐IR) revealed functional groups of chitosan and EAA interacting via hydrogen bonds. Tensile strength, moisture content, swelling power, film solubility, and the thermal stability of the films were declined by 65%, 12%, 50%, 13%, and 68%, respectively, with increasing concentrations of EAA up to 15%. Whereas film thickness, opacity, and elongation at break significantly increased by 23%, 69%, and 160%, respectively. In particular, the elongation of the composite films and the opacity was doubled that of the pure chitosan film when 20% EAA was incorporated. The color variations between pure chitosan and chitosan‐EAA films were minimal. Scanning electron microscopic (SEM) images showed that at higher concentrations of the EAA, the films produced had a slightly rougher surface. Conclusion: This study indicates that the addition of EAA at appropriate levels to chitosan can improve the physicochemical properties of chitosan‐based edible composite films, which may find potential applications in food packaging. [ABSTRACT FROM AUTHOR]

In this study, the edible films from chicken feet (CF), ovine muscle fascia (MF), and bovine bone gelatin (Gel) were prepared and their characteristics were analyzed, and we also evaluated the sensory quality of raw and cooked hamburgers using the edible films. The quantities of the CF and MF hyaluronic acid were evaluated using colorimetry and spectrophotometry. The CF, MF, and Gel films were prepared by solvent casting method. Results indicated that the concentration of hyaluronic acid in CF (124.11 ppm) was greater than MF (101.11 ppm). The antioxidative property of the CF film (18.47%) was greater than the Gel (1.88%) and MF (Undetectable) film. The CF film was more resistant to water vapor permeability (2.75 × 10–9 g/m.s.pa) than the MF (1.57 × 10–8 g/m.s.pa) and Gel (1.5 × 10–7 g/m.s.pa) films. The Gel film had more appropriate mechanical properties than CF and MF films. The films kept burgers patties independent from one another and prevented them from sticking and freezing together. MF and CF films were able to promote the organoleptic properties of raw and cooked hamburgers in taste and texture. [ABSTRACT FROM AUTHOR]

Development of edible film from potato industry effluent having antimicrobial properties against Salmonella enteritidis and Escherichia coli O157:H7 by addition of Citrus sinensis volatile oil (VO), and changes of its textural properties under high hydrostatic pressure (HHP) are investigated. The optimum operational conditions are determined as 500 MPa pressure, 36.97 µL VO, and 15 min processing time with the minimum force value of 372.33 × g. Textural properties are also modeled through empirical modeling, best fit Box‐Behnken design, and artificial neuron network. Inhibition zones for Salmonella enteritidis and E. coli O157:H7 at the optimum HHP conditions are 1.50 ± 0.11 and 2.18 ± 0.07 cm, respectively. Textural properties of force and elongation at break of the HHP‐processed films range from 2.27 ± 0.52 to 5.23 ± 0.38 N, and from 8.57 ± 1.31 to 13.36 ± 1.36 mm, respectively. Thermal transition of the edible film is observed at 87.42 °C for 7.36 min. Addition of C. sinensis VO improves the antimicrobial properties, whereas HHP improves the textural properties of the film. It is suggested that the developed film has potential to be used as an edible food packaging material. [ABSTRACT FROM AUTHOR]

In this study, edible films from chicken feet extract (CF), ovine muscle fascia extract (MF), and bovine bone gelatin powder (Gel) were prepared and their characteristics were analyzed. We also used the films as separators of burger cuts and evaluated the organoleptic characteristics of cooked burgers. Hyaluronic acid quantities of CF and MF were measured using colorimetric and spectrophotometry. Results indicated that the concentration of hyaluronic acid in CF (124.11 ppm) was greater than MF (101.11 ppm). The antioxidative property of the CF film (18.47%) was greater than the Gel (1.88%) and MF (Undetectable) films. The CF film was more resistant to water vapor permeability (2.75 × 10−9 g/m.s.pa) than the MF (1.57 × 10−8 g/m.s.pa) and Gel (1.5 × 10−7 g/m.s.pa) films. The Gel film had more appropriate mechanical properties than CF and MF films. The films kept burgers patties independent from one another and prevented them from sticking and freezing together. MF and CF films were able to promote the organoleptic properties of cooked burgers in taste and texture. [ABSTRACT FROM AUTHOR]

Summary: A new gelatin‐protocatechuic acid (PCA) film with Escherichia coli O157:H7 phage JN01 was developed and characterised. After incorporated with JN01, swelling value, water vapour permeability, water solubility and elongation at break of gelatin‐PCA film were not significantly different. The addition of JN01 increased b value and transparency of film, while it decreased L value, a value and tensile strength of film. Moreover, the gelatin‐PCA‐JN01 film presented antioxidant activity of 60.07%. Furthermore, JN01 could be steadily released from gelatin‐JN01 and gelatin‐PCA‐JN01 films in aqueous solution, and their release rates were 7.56% and 0.12% after 11 h, respectively. The microstructure analysis showed that JN01 particles were clustered and uniformly distributed in film, and the aggregation would be attenuated in the presence of PCA. Meanwhile, E. coli O157:H7 counts were 1.13 log10CFU mL−1 and 0.45 log10CFU mL−1 lower in gelatin‐JN01 and gelatin‐PCA‐JN01 films compared with pure gelatin film in vitro at 4 °C for 24 h, respectively. After stored at 4 °C for 7 days, Escherichia coli O157:H7 counts were 1.00 log10CFU g−1 and 0.80 log10CFU g−1 lower in beef packed with these two gelatin films, compared with beef without gelatin film, respectively. In conclusion, the developed gelatin‐PCA‐JN01 film has potential application in food preservation. [ABSTRACT FROM AUTHOR]

Edible films based on sodium alginate enriched with different percentages of Dunaliella salina powder were prepared and treated by cold plasma for diverse durations in the presence of oxygen and argon. The results demonstrated that plasma treatment, especially in the presence of argon, improves film tensile strength and Young's modulus but reduces its flexibility. Surface morphologies and topography clearly show that cold plasma's physical and chemical etching affected the microstructure of films and increased surface roughness and contact angle. Also, water vapor permeability decreased due to the reduced pores of the film and surface hydrophilicity after treatment. The results of total phenolic content and antioxidant activity of treated films containing D. salina were interestingly increased by both O2 and Ar plasma. The colorimetric findings indicated that plasma increased the intensity of redness in samples containing D. salina, with the color of these samples being more vivid. [ABSTRACT FROM AUTHOR]

Summary: Dielectric barrier discharge cold plasma (DBD‐CP) improves packing characters of films. According to our previous study, the physical performances including barrier and mechanical properties of casein films were enhanced by DBD‐CP treatment. The aim of this paper was to study the effects of DBD‐CP discharge on the physical performances of films made from casein‐based film‐forming solutions. The structural characteristics, mechanical and barrier properties, and heat stability of the produced casein films were evaluated. As expected, the differential scanning calorimeter (DSC) results indicated that the DBD‐CP treatment improved heat stability of the films. However, other properties such as tensile strength (TS), elongation at break (EAB) and barrier to water vapours were negatively affected. Similar results were obtained after examining casein film‐forming solution treated with DBD‐CP using scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and X‐ray diffraction (XRD). In conclusion, treating the film‐forming solution directly with DBD‐CP should be done cautiously while reinforcing the films packing properties. [ABSTRACT FROM AUTHOR]

This study aimed to turn classically brittle zein films into flexible antimicrobial ones by the use of lactic (LA), malic (MA) and tartaric acids (TA). The most effective plasticizer was LA (400% elongation at break [EB] at 4%), while MA (189% EB at 4.5%) and TA (68% EB at 5%) showed moderate and limited plasticizing effects, respectively. The LA‐ and MA‐loaded films maintained their flexibility during 30‐day storage at 4°C or 25°C. Fourier transform infrared (FTIR) analysis suggested that the plasticization of LA and MA could be related to secondary structural changes in zein such as increased α‐helix and random coils (mainly by MA) and spaced/modified intermolecular (only by LA) and intramolecular (mainly by MA) β‐sheets. Atomic force and scanning electron microscopy showed that LA and MA gave more homogenous and smoother films than TA. Films with LA showed the highest water vapour permeability followed by those of control, MA‐ and TA‐loaded films. Films with 3%–4% LA or MA formed clear zones on Listeria innocua and Klebsiella pneumonia, but only films with LA formed clear zones on Escherichia coli. All OA‐loaded films gave unclear zones on Staphylococcus aureus in disc‐diffusion tests, but this bacterium was inactivated rapidly in antimicrobial tests based on surface inoculation tests. LA is the best OA to develop flexible antimicrobial films from zein, an industrial by‐product that films could not have been utilized as a widespread packaging material due to their brittleness. [ABSTRACT FROM AUTHOR]

The effects of using whey powders with different demineralisation rates on the physicochemical, thermal, mechanical, and microstructural properties of gelatine‐based edible films were investigated. Films were produced from film‐forming solutions (FFS) containing whey powder (WP) and 50, 70 and 90% demineralised whey powder (50DWP, 70DWP, 90DWP). The addition of whey powders increased the pH and particle size values of FFS. The zeta potential decreased significantly in the WP sample and gradually reduced depending on the demineralisation rate in the DWP samples. The addition of whey powders partially increased the density of the films. WP addition reduced the hydrophobicity of the film, while the addition of DWPs did not cause any change. The addition of whey powders decreased the L* and a* values of the films while increasing the b* values. Control was the most transparent, while 70DWP and 90DWP films had higher opacity. WP films had the most uniform and smooth surface. The highest degradation temperature (269.64 °C) was observed in the control sample. The weight loss of the control was 95%, whereas those of WP and DWP samples were 88–89%. WP addition reduced the tensile strength and increased the elasticity of the films. [ABSTRACT FROM AUTHOR]

BACKGROUND Recently, there has been a great interest in developing new applications of edible dry beans (Phaseolus vulgaris L.). The utilization of starch, comprising the major component of dry bean seeds, for the preparation of edible films has just emerged. RESULTS: In the present study, we chose navy bean as a model dry bean source, isolated its starch component, prepared edible films with different formulations (35 and 40 g L−1), and compared these with the films made using isolated and commercial corn starches. Sunflower oil at 10 g L−1 was dispersed into film‐forming solution to design composite films. The water vapor barrier property, mechanical properties and microstructure of starch films from navy bean and corn were studied to evaluate their potential for use in food packaging. All of the films had smooth and uniform surface and were transparent. CONCLUSION: Navy bean starch film showed physicochemical and mechanical properties comparable to corn starch films, and the addition of sunflower oil could further improve the water vapor barrier and mechanical properties of films. The findings obtained in the present study demonstrate the potential of using navy bean starch to prepare edible films. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Summary: Edible packaging from hydroxypropyl cassava starch with different degrees of substitution (DS), agar and maltodextrin films was produced by conventional cast extrusion. Microstructures showed hydrophobic agar aggregates (100–200 µm) dispersed in film matrices, giving nonsmooth surfaces that enhanced wettability (17%–31%). Higher DS increased interaction between agar and maltodextrin via hydrogen bonding due to greater plasticisation and enhanced formation of agar networks. Lower DS starch showed instability with lower tensile strength (23% of higher DS), giving poor processability that was greatly improved by agar (20%). Water vapour and oxygen permeability depended on microstructures and hydrophilic–hydrophobic properties of the matrices which were decreased by 25% and 58% with combined agar and maltodextrin, respectively. Crystallinity of the films depended on plasticisation, with enhanced mobility that reduced transparency. Agar and maltodextrin inhibited recrystallisation of starch. Findings suggested that higher DS starch and agar enhanced extrusion processability, while maltodextrin increased plasticisation and reduced network strength. [ABSTRACT FROM AUTHOR]

Summary: Rye prolamins (secalin) were extracted, characterised and used as biopolymer source to produce plasticised films, as well as composite films in the presence of corn zein. Secalin film showed lower contact angle values and higher moisture content, solubility and swelling index than zein film, whereas the water vapour permeability of the two films was not different. Also, secalin film exhibited lower tensile strength and Young's modulus and higher elongation at break. The average functional properties of the secalin/zein blend were morphologically confirmed by SEM analysis of the composite film surface that showed a good miscibility and compatibility of the two different biopolymers. These results indicated that secalin films were less hydrophobic and more flexible than those previously prepared by using other prolamins, whereas a material with hydrophobic features similar to those of zein films and a flexibility comparable to that exhibited by secalin films was obtained by preparing a secalin/zein blend. [ABSTRACT FROM AUTHOR]

Novel biobased multicomponent edible films from hydroxypropyl methylcellulose (HPMC) and grapeseed oil (GsO) are developed. This study investigates the effect of GsO concentration on some physical and physico‐chemical properties of the films. The hydrophobicity of the films increases, which is expressed in improved water vapor permeability and reduced moisture absorption. Color and penetration properties of the films are also investigated. The pure cellulose film is almost colorless, but it becomes darker with pale greenish yellow color from the grape seed oil. The break force of the films is independent from the grape seed oil concentration, but the break deformation and the deformation work of the films with GsO is much higher and these are more elastic. Finally, multicomponent films demonstrated strong antioxidant activity. The obtained results suggest that the new multicomponent films may be used as food active packaging. [ABSTRACT FROM AUTHOR]

Summary: This research characterised properties and stability of starch‐based peelable coating film layers via mould dipping. Different ratios between rice starch (RS) and hydroxypropyl cassava starch (HS) containing agar blends were characterised for fluid rheology and properties of solid films. Layer‐by‐layer mould dipping in starch blend suspensions produced peelable shells. Rheology indicated that formability of thin‐film layer on solid surface subsequently affected integrity of the shells. HS highly adsorbed water which plasticised matrices giving lower relaxation temperature (~10 °C) than RS and caused shrivelling and non‐stable shell structures. RS increased crystallinity and non‐homogeneity of films and reduced network flexibility and light transmission. IR spectra indicated modified hydrophobicity and hydrogen bonding of starch blends which governed water and oxygen permeability. Higher RS ratios significantly increased crystallinity which affected physical, mechanical and barrier properties during storage for three months. Findings indicated that HS provided flexibility and stability while RS improved formability of peeled shells. [ABSTRACT FROM AUTHOR]

Yuba, the soymilk skin, was developed as edible films for sausage. Yuba (Y) were prepared with added pine‐needle extract (YP) and employed to wrap sausage. Physical and mechanical properties and lipid oxidation of sausages were compared to sausages made with commercial collagen casing (C). Y films showed better transparency, oxygen‐barrier properties, and UV‐light barrier properties than C films (p <.05). Particularly, the addition of pine‐needle extract increased DPPH activities from 31 to 48% and total phenol content from 7.52 to 14.64 mg gallic acid/g. Regarding application for sausage wrapping, Y (2.35%) and YP (2.66%) wrapped sausages with better protection against water loss during cooking compared to sausages made from C (5.84%). Especially, YP (3.57 MDA mg/kg) showed better protection against lipid oxidation for sausages than Y (4 MDA mg/kg) and C (4.62 MDA mg/kg) on day 6 after refrigerated storage. Yuba films could be employed as potential alternatives to gelatin films for manufacturing sausages. [ABSTRACT FROM AUTHOR]

Potato peel is phenolic‐rich plant byproduct that has multiple biological functions. The study explores the antimicrobial efficiency of the peel and its antioxidant potential incorporated with potato starch film. Antimicrobial sensitivity test using microdilution and diffusion test revealed positive response in Escherichia coli, Salmonella enterica, and Staphylococcus aureus with minimum inhibitory concentration, 7.5 ± 2, 5.8 ± 2, and 4.7 ± 1 mg/ml, respectively, but had a negative response for Klebsiella pneumoniae and Listeria monocytogenes. HPLC analysis revealed that caffeic, chlorogenic, and neochlorogenic acids are the main chemical compounds found in potato peel extract and responsible for its antimicrobial property. The scavenging ability and phenolic content in the active film range from 10 to 22 mg GAE/g of the dried film with 24%–55% of inhibition, respectively. The scanning electron microscope of the starch film showed homogeneously and ordered structure; however, some cracks and pores shown in the active film. The simulation experiment of phenols migration from the film into fatty and aqueous foods showed higher concentration in aqueous and less in the fatty foods. Therefore, potato peel extract has antibacterial as well as antioxidant property and incorporating with potato starch produce an active film which can be used as an alternative technology for active food packaging. [ABSTRACT FROM AUTHOR]

Summary: Effects of plasticisers (glycerol, sorbitol and polypropylene glycol) and blend ratios on release behaviour, molecular vibration, mechanical and water barrier properties in agar and carrageenan films incorporating pine bark extract were investigated. Infrared spectra indicated hydrogen bonding of sorbitol and polypropylene glycol with film polymers which improved water diffusion and agar solubility but showed no effect in carrageenan films due to high water affinity. Hydrophilicity of the plasticisers modified dissolution of films and strongly affected the release behaviours of polyphenols and antioxidant capacity (DPPH• and FRAP). Film solubility showed high correlation to release behaviours. Fick's diffusion kinetics fitted well to release behaviour of pine bark to aqueous media (water, 3% acetic acid and 10% ethanol). Agar gave a higher diffusion coefficient that was improved by the addition of sorbitol and polypropylene glycol. Increased diffusion coefficients enhanced degree of release, with some diversions suggesting that solvent modified matrices and, hence, release properties. [ABSTRACT FROM AUTHOR]

The aim of this study was to develop an edible alginate‐based film produced with turmeric (EFT), as an active compound, and evaluate its antioxidant capacity for application in fresh pork loin, beef loin, and chicken breast. The EFT was characterized by barrier parameters, color, and mechanical, structural, and antioxidant properties. Meat samples with and without EFT were stored at 4°C and analyzed at 2‐day intervals. The meat samples with EFT showed significant differences (p <.05) in color (CIE L*a*b*) and exhibited lower TBARS values compared with those without EFT. The addition of turmeric in the film, besides affecting its physicochemical and structural properties, contributed an important antioxidant effect for the meat. [ABSTRACT FROM AUTHOR]

Summary: A dissolvable and edible carboxymethylcellulose–alginate film with 34% (w/w) of kaffir lime oil (KLO) was prepared. The prepared films can be redissolved in warm water providing highly dispersed KLO microdroplets. The freshly prepared KLO films (KLO film‐0) and 6‐month stored KLO films (KLO film‐6) were evaluated for consumer acceptance in a Thai Tom‐yum soup recipe in comparison with fresh kaffir lime (KL) leaves and commercialised instant Tom‐Yum paste. The data analysis from 120 consumers presented the higher liking scores of the soups using the KLO film‐0 and KLO film‐6 on aroma, taste and overall preference than those using the instant Tom‐Yum paste and the KL leaves. Additionally, chefs noted a longer lasting aroma intensity of the soups prepared with KLO films. Thus, this edible KLO film can be used in place of fresh KL leaves with the additional benefits of a long shelf‐life, ease of use and better consumer preferences in Tom‐Yum soup cooking. [ABSTRACT FROM AUTHOR]

BACKGROUND Konjac glucomannan‐based edible films formulated with Lactobacillus casei‐01® and chicory‐derived inulin Orafti®GR were studied for their properties, stability, and application as coatings on bread buns. RESULTS: Thickness and transparency were variable and dependent on the formulations. Alterations in color properties of all supplemented films were unnoticeable by unaided human eyes, with ΔE less than 3. Lactobacillus casei‐01® and Orafti®GR were associated with higher water solubility of the films. Lactobacillus casei‐01® decreased the water vapor permeability of the films while Orafti®GR promoted it. The mechanical properties in all combinations remained unchanged, although those with Orafti®GR showed profoundly reduced tensile strength. Scanning electron micrographs and Fourier transform infrared spectra of the films confirmed good homogeneity and intermolecular attraction between the prebiotic and konjac glucomannan. Cell viability in the films stored at room temperature decreased sharply, becoming less than the minimum recommended level after day 4, while viable L. casei‐01® in coatings on bread buns gradually decreased, with a reduction of ca. 2 log colony‐forming units (CFU) portion−1 over the 7 day storage period at room temperature. CONCLUSION: The synbiotic film and coating developed in this study are a relatively simple strategy for incorporating L. casei‐01® and Orafti®GR into bread buns, which are short shelf‐life foods. Bread buns with synbiotic coating could diversify functional food choices. Pretreatment, together with other technologies, is required to maintain a desirable number of active probiotic cells for longer. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Edible films, as novel degradable materials in food packaging, play an important role in removing consumers' concerns about environmental pollution and food contaminations. Carboxymethyl cellulose (CMC)–gelatin (G) edible films with the ratio 4 to 1 was selected as the optimal film based on physical, mechanical, and physicochemical findings. Then, the effects of 0, 300, 450, and 600 ppm Dianthus barbatus essential oil (DbE) on water vapor permeability, tensile strength, elongation at break, water solubility, glass transition temperature, color, oxygen permeability, and antimicrobial activities on the optimal film were investigated. CMC: G (4:1) containing 600 ppm DbE as the antibacterial–antioxidant film was the best formulae (p <.05) for preventing three types of aflatoxin‐producing mold including A. flavus (PTCC‐5004), A. parasiticus (PTCC‐5286), and A. parasiticus (PTCC‐5018) on pistachios for 6 months. [ABSTRACT FROM AUTHOR]

The overall goal of this research was to examine the mechanical, water vapor barrier properties and opacity of films prepared using legume protein concentrates (faba bean, pea, lupin, lentil, and soy) as a function of glycerol concentration (50, 75, or 100% [wt/wt]—relative to the protein weight). Overall, tensile strength (TS) decreased with increasing glycerol concentration, whereas tensile elongation (TE) and water vapor permeability (WVP) increased with increasing glycerol concentration. Film opacity was independent of glycerol concentration. The effect of protein‐type varied considerably depending on the functional property of the film being measured; TS was greatest with faba bean and lowest with lupin, whereas TE was highest for pea, and lowest for soy. Lentil protein films had considerably higher WVP, at the 100% glycerol concentration, as compared to the other protein concentrates. Findings from this study indicate that legume protein concentrates are capable of forming biodegradable, edible films. Overall, pea protein concentrate films showed the most promise for application in terms of strength, elongation, and moisture barrier properties. [ABSTRACT FROM AUTHOR]

Edible films and coating materials are commonly used as appropriate packaging materials to extend the shelf life of fresh food. Due to all their properties, edible film and coating materials have been received much attention. They are biodegradable, edible, and good barrier against environmental parameters; thereby, they could carry and deliver food additives protecting food quality. Hydroxypropyl methylcellulose (HPMC), a cellulose derivatives, can act as an excellent film‐forming agent for coating food produces. The aim of this study was to provide an overview of the HPMC properties and investigate the effects of various additives on its film‐forming properties, such as rheological behavior, water vapor, and gas permeability, as well as mechanical, optical, antioxidant, and antimicrobial properties, with a focus on the recent progress and outputs, which has been recently published. Hydroxypropyl methylcellulose is prone to be commonly used as an advanced film‐forming and coating materials for the sake of well miscibility with a wide range of organic and inorganic materials. However, this polymer requires further improvements regarding moisture susceptibility and thermal properties. [ABSTRACT FROM AUTHOR]

This study described the manufacture and characterization of different levels of succinic anhydride (0–15%, w/w) on rapeseed protein isolate (RPI) films. Mechanical, barrier, optical, surface, microstructure, and thermal properties were investigated. Results showed that 5% succinylated rapeseed protein isolate (SRPI) film revealed the overall optimal properties. The mechanical and barrier properties of 5% SRPI film were enhanced significantly compared to the RPI film. The water vapor permeability values of RPI and 5% SRPI films were 0.77 and 0.32 g mm/[hour m2 kPa], respectively. Succinylation improved the color of RPI. The contact angle of 5% SRPI film was 108.68° and was the most hydrophobic combination. Moreover, scanning electron microscopy images revealed that 5% SRPI showed a dense, homogenous, and smooth microstructure. Thermogravimetric analysis results verified a low level of succinylation strengthened the thermal resistance of SRPI films. The content of β‐sheet was almost half of all secondary structures after succinylation, which was supported by analyses of Fourier transform infrared spectroscopy. Results demonstrated that succinylation could be employed to improve the properties of rapeseed protein and SRPI films have great potential to be used as edible films. [ABSTRACT FROM AUTHOR]

Background: To improve the structure‐stability and packing characters of collagen fiber, we manufactured crosslinked collagen fiber (CColF)‐based edible films using transglutaminase (TGase). Then we made a comparison on structure‐stability and packing characteristics among the CColF‐based films loaded with casein (CN), keratin (KRT) and soy protein isolate (SPI), respectively. Results: Observed from scanning electron microscopy (SEM), the CColF loaded with CN, KRT and SPI showed some unique morphology of the additional proteins. The CColF–protein films performed better packing characteristics including barrier properties, mechanical properties and thermal‐stability properties, compared with CColF films. Importantly, with 500 g kg−1 CN (of CColF) addition, CColF‐based films possessed a greater thermal stability than the other films judged from differential scanning calorimetry (DSC). Meanwhile, the CColF loaded with 100 g kg−1 CN provided a higher value of tensile strength (TS) and the CColF loaded with 100 g kg−1 KRT showed a higher value in elongation‐at‐break (EAB) than the other films. Conclusion: In conclusion, the collagen fiber‐based edible films with better structure‐stability and packing characteristics for food packaging was obtained which could be an advantage to promote the development of the application of collagen in packing products. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Abstract: BACKGROUND: Collagen‐based films including casings with a promising application in meat industry are still needed to improve its inferior performance. In the present study, the reinforcement of carboxylated cellulose nanofibers (CNF) for collagen film, based on inter‐/intra‐ molecular electrostatic interaction between cationic acid‐swollen collagen fiber and anionic carboxylated CNF, was investigated. RESULTS: Adding CNF decreased the zeta‐potential but increased particle size of collagen fiber suspension, with little effect on pH. Furthermore, CNF addition led to a higher tensile strength but a lower elongation, and the water vapor and oxygen barrier properties were improved remarkably. Because the CNF content was 50 g kg–1 or lower, the films had a homogeneous interwoven network, and CNF homogeneously embedded into collagen fiber matrix according to the scanning electron microscopy and atomic force microscopy analysis. Additionally, CNF addition increased film thickness and opacity, as well as swelling rate. CONCLUSION: The incorporation of CNF endows collagen fiber films good mechanical and barrier properties over a proper concentration range (≤ 50 g kg–1 collagen fiber), which is closely associated with electrostatic reaction of collagen fiber and CNF and, subsequently, the form of the homogenous, compatible spatial network, indicating a potential applications of CNF in collagenous protein films, such as edible casings. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Abstract: BACKGROUND: Yuba is a soy protein–lipid film formed during heating of soymilk. This study described yuba as an edible film by analyzing its chemical composition, water vapor permeability (WVP), and mechanical properties. Three yuba films were prepared by using different concentrations and depths of soymilk: HS (86 g kg−1 and 2.3 cm), LS (70 g kg−1 and 2.3 cm), and LD (70 g kg−1 and 3.0 cm). RESULTS: As yuba was successively skimmed, the protein, lipid, and SH content decreased, but carbohydrate and SS content increased. Though both the initial concentration and the depth of soymilk affect the properties of the films, the depth of soymilk influences WVP and tensile strength (TS) more. The WVP of the HS and LS changed the least (13–17 g mm kPa−1 m−2 day1), while that of the LD changed the most (13–35 g mm kPa−1 m−2 day−1). There were no differences ( P > 0.05) in the TS between the HS and LS. LD had the greatest decrease of TS and the lowest TS among the groups. The earlier the yuba films were collected, the greater the elongation of the films was: 129% (HS), 113% (LS), and 155% (LD). CONCLUSION: The initial concentration and the depth of soymilk changed the chemical composition and structure of the yuba films. The LS yuba produced more uniform edible films with good mechanical properties. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Edible and biodegradable films are made of renewable resources, offer an alternative to synthetic plastics for packaging, and, unlike these, can be placed between phases in direct contact with food. Although there are different sources, such as lipids and carbohydrates, proteins are popular due to their abundance and their nutritional qualities. Protein for film elaboration can be extracted from cereals (gluten, prolamins), milk (casein, whey), muscle (myofibrillar), and the connective tissue (gelatin) of marine or terrain species. Requirements may vary depending on their future application; therefore, it cannot be said that 1 source or the other is better, because film properties will also differ due to their method of obtention. Therefore, it is necessary to know what kind of film is needed in order to choose the most suitable one. [ABSTRACT FROM AUTHOR]

Edible films and coatings have been applied as the potential substitutes for conventional plastics in food packaging. However, their physical and mechanical properties still have limitations and thus require further improvement. In this study, we compared the physico--chemical properties of starches extracted from eight rice varieties and attempted to predict their promising effects on the physical (thickness and solubility), mechanical (tensile strength and elongation break), barrier (water vapor permeability), and optical properties (color and transparency) of rice starch-icarrageenan films. The results showed that starch amylose content and amylose--amylopectin associations during retrogradation play a significant role in determining various properties of the films. The film containing starch from "Reiziq" variety showed minimum thickness (0.08 mm), water vapor permeability (WVP) (2.7 gs-1m-1 Pa-1), solubility (43.12%) opacity (0.44%), and better mechanical properties, demonstrating the importance of selection of the source of the starch. The results also indicated that rice starch had compatibility with i-carrageenan, and the blend of these two polysaccharides can be potentially used for coating fruit and vegetables. [ABSTRACT FROM AUTHOR]

BACKGROUND In order to obtain new reinforcing bio-fillers to improve the physicochemical properties of gelatin-based films, three types of maize starch, waxy maize starch (Ap), normal starch (Ns) and high-amylose starch (Al), were incorporated into gelatin film and the resulting film properties were investigated, focusing on the impact of amylose content. RESULTS The thickness, opacity and roughness of gelatin film increased depending on the amylose content along with the starch concentration. The effects of the three starches on the mechanical properties of gelatin film were governed by amylose content, starch concentration as well as environmental relative humidity ( RH). At 75% RH, the presence of Al and Ns in the gelatin matrix increased the film strength but decreased its elongation, while Ap exhibited an inverse effect. Starch addition decreased the oxygen permeability of the film, with the lowest value at 20% Al and Ns. All starches, notably at 30% content, led to a decrease in the water vapor permeability of the film at 90% RH, especially Ns starch. Furthermore, the starches improved the thermal stability of the film to some extent. Fourier transform infrared spectra indicated that some weak intermolecular interactions such as hydrogen bonding occurred between gelatin and starch. Moreover, a high degree of B-type crystallinity of starch was characterized in Gel-Al film by X-ray diffraction. CONCLUSION Tailoring the properties of gelatin film by the incorporation of different types of maize starch provides the potential to extend its applications in edible food packaging. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

As a natural antibacterial agent, Artemisia annua oil ( AAO) exhibited significant antibacterial effect on Escherichia coli O157:H7. However, AAO was volatile and not suitable for surface coatings of fresh produce. Therefore, the edible agar films containing chitosan and AAO liposomes were engineered to overcome the defect. Chitosan was added in the film to enhance the antibacterial activity. Finally, the results showed the mean size of AAO liposomes was about 191.8 nm with a polydispersity index ( PDI) of 0.463. The absolute zeta potential value was greater than 30 mV, and the loading efficiency ( LE) of 5.0 mg mL−1 AAO liposome was 67.45%. As a proof of concept, the antibacterial activity of the films against E. coli O157:H7 on cherry tomatoes was evaluated. The results indicated that the incorporation of AAO liposomes as a natural antibacterial agent possessed bacteriostatic effect, which had potential for using the developed film as an active packaging. [ABSTRACT FROM AUTHOR]

BACKGROUND White shrimps ( Litopenaeus vannamei) are a major aquaculture product in the world fishery market. The main aim of this study was to investigate the effect of clove- and cinnamon-assimilated starch edible films on the shelf life of white shrimps in terms of maintaining their freshness and other organoleptic properties. Physical, chemical, microbial and sensory qualities of edible film-wrapped white shrimps were studied until they reached their limit of acceptability during storage at different temperatures (10 and 4 °C). RESULTS Shrimp samples wrapped with spice-assimilated edible films showed lower bacterial counts. Shelf life extension of edible film-wrapped white shrimps was estimated to be 14 and 12 days for storage at 10 and 4 °C respectively. Reduced lipid oxidation and release of nitrogen base compounds were noted for edible film-wrapped shrimp samples. Good consumer acceptance was noted for edible film-wrapped shrimp samples through sensory evaluation. CONCLUSION The results of this study show that spice-fused edible films were effective in inhibiting the growth of microbial populations. Reductions in lipid oxidation and total volatile base nitrogen were also achieved through edible film wrapping of shrimps, which increased their consumer acceptance during sensory evaluation. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Okra ( Abelmoschus esculentus) is a perishable fruit with an extremely short post-harvesting period. In the present study we have investigated the development of edible films obtained from mucilage of rejected okra fruits. The obtained okra mucilage was characterized by FTIR, percentage yield, swelling index in water, percentage solubility in water, XRD, TGA and DSC. The TGA curve has showed that okra mucilage has good thermal stability and low moisture content, which was demonstrated by the low initial mass loss. Edible films were prepared with two mucilage concentrations (1% and 1.5% w/v) combined with three plasticizer contents (PEG-200), 0.25%, 0.50% and 0.75% v/v. The produced films were evaluated for their wettability, folding endurance, water solubility and color analysis of L*a*b color parameters. All analyses have demonstrated that plasticizer plays a key role in the system. The results obtained indicated that okra mucilage has potential to be used as edible film. [ABSTRACT FROM AUTHOR]

BACKGROUND Tomato is a fruit widely consumed due to its flavor and nutritional value; however, it is susceptible to fungi contamination. Oregano essential oil ( OEO) is a fungicide whose constituents are volatile; therefore, their incorporation within edible coatings can protect them and maintain their efficacy. In this context, this study evaluated the effect of OEO applied within pectin coatings on the inhibition of Alternaria alternata growth, antioxidant content and sensorial acceptability of tomatoes. RESULTS The major volatile compounds of OEO were carvacrol (47.41%), p-cymene (26.44%) and thymol (3.02%). All the applied OEO concentrations (15.7, 25.9 and 36.1 g L−1) inhibited the in vitro growth of A. alternata, whereas the in vivo effective concentrations were 25.9 and 36.1 g L−1. Additionally, there was an increment of total phenols and antioxidant activity in coated tomatoes compared to controls. Aroma acceptability of tomatoes was not affected by the pectin- OEO coating; additionally, the pectin, pectin- OEO 15.7 g L−1 treatments and control tomatoes showed higher flavor acceptability than those coated with pectin- OEO 25.9 and 36.1 g L−1. CONCLUSION Pectin- OEO coatings showed antifungal effect and increased the antioxidant activity without negative effects on the sensorial acceptability of tomatoes. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

In this study, skate skin gelatin ( SSG) was used as a new biodegradable film source and a SSG film was prepared. In addition, thyme essential oil ( TEO) was incorporated in the SSG film as an antimicrobial agent for the preparation of an antimicrobial film. The tensile strength ( TS) of the film decreased, whereas elongation at break (E) increased by the addition of TEO. The SSG film containing TEO showed increased antimicrobial activity against Listeria monocytogenes and Escherichia coli O157:H7 as TEO concentration increased. To apply the SSG film to food packaging, chicken tenderloin samples were wrapped with the film containing 1% TEO. The packaging of chicken tenderloin with the TEO-containing SSG film inhibited the growth of L. monocytogenes and E. coli O157:H7 compared to the control during storage. Therefore, the SSG film with added TEO has potential as active food packaging to extend the shelf life of chicken tenderloin. [ABSTRACT FROM AUTHOR]

5-Aminolevulinic acid (5-ALA) is a known plant regulator and growth promoter. It is a very sensitive and highly unstable compound that is easy to deteriorate. Here we propose a novel approach to stabilize 5-ALA into a film. Films from konjac glucomannan (KGM), KGM treated with alkali solution (KGOH), chitosan (CHI) as well as blends between KGOH and CHI were fabricated for 5-ALA entrapment. It was found that the efficiency of KGM film, KGOH film and CHI film for 5-ALA entrapment was 55.7 ± 0.73%, 58.3 ± 0.36% and 60.3 ± 0.18 %, respectively. A 25:75 (%w/w) blended film (KGOH/CHI) showed the highest entrapment efficiency of 5-ALA (65.9 ± 0.37%) versus other films. The possible mechanism for entrapment of 5-ALA in blended film was postulated under two mechanisms. A secondary amide that leads to the interaction between the amino group of CHI and carboxyl group of 5-ALA is proposed as the first mechanism. The fact that the 5-ALA molecule was entrapped within the complexity of KGOH structure is proposed as the second mechanism. Therefore, stabilizing 5-ALA in a film may be an alternative way to use and preserve 5-ALA for further applications. [ABSTRACT FROM AUTHOR]

BACKGROUND The aim of this study was to evaluate quinoa protein (Q), chitosan ( CH) and sunflower oil ( SO) as edible film material as well as the influence of this coating in extending the shelf-life of fresh blueberries stored at 4 °C and 75% relative humidity. These conditions were used to simulate the storage conditions in supermarkets and represent adverse conditions for testing the effects of the coating. The mechanical, barrier, and structural properties of the film were measured. The effectiveness of the coating in fresh blueberries ( CB) was evaluated by changes in weight loss, firmness, color, molds and yeast count, pH, titratable acidity, and soluble solids content. RESULTS The tensile strength and elongation at break of the edible film were 0.45 ± 0.29 MPa and 117.2% ± 7%, respectively. The water vapor permeability was 3.3 × 10−12 ± 4.0 × 10−13 g s−1 m−1 Pa−1. In all of the color parameters CB presented significant differences. CB had slight delayed fruit ripening as evidenced by higher titratable acidity (0.3-0.5 g citric acid 100 g−1) and lower pH (3.4-3.6) than control during storage; however, it showed reduced firmness (up to 38%). CONCLUSION The use of Q/ CH/ SO as a coating in fresh blueberries was able to control the growth of molds and yeasts during 32 days of storage, whereas the control showed an increasing of molds and yeast, between 1.8 and 3.1 log cycles (between 20 and 35 days). © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Native starch and flour are not successful in biodegradable film production. Heat moisture treatment (HMT) is a physical modification to improve functional properties of starch and flour, however, it is not fully understood if this method can enhance their film properties. This research, compares physical properties of biodegradable films produced from native rice flour (RF), rice starch (RS), and their heat-moisture-treated counterparts (HMTRF and HMTRS, respectively). Water solubility of the films reduced in the following order: RS film (23.91%) > RF film (19.77%) > HMTRS (19.50%) > HMTRF (16.22%). Water vapor permeability values of RF and RS films were 0.032 and 0.017 g mm m−2 h−1 KPa−1 which were increased to 0.043 and 0.027 g mm m−2 h−1 KPa−1, respectively, after HMT. RF film was darker, more reddish, and yellowish but less transparent than RS film. HMT increased all the color parameters and further reduced the transparency of the films particularly for RF film. RS films had less flexibility, higher elongation at break, and tensile strength than RF films. HMT reduced films firmness, tensile strength, and resistance to stretch of both films. Overall, biodegradable films from HMTRF and HMTRS showed lower transparency, water solubility, rigidity, and extensibility while higher permeability to water vapor compared to their native counterparts. [ABSTRACT FROM AUTHOR]