Search

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]

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

This study was conducted to generate and investigate the structural characteristics and antioxidant properties of a nano-composite film produced from Vicia ervilia protein (VEPI)—Launaea acanthodes gum (LAG). The film containing Silybum marianum extract microcapsules (SMEM) at varying volumes (0, 2.2, 7.5, 12.8, 15 v/v) along with different concentrations of graphene oxide nanoparticles (GONPs) (0, 0.6, 2.0, 3.4, 4.0 w/v). The thickness, solubility, and moisture content of the film samples increased after the integration of SMEM and GONPs (P < 0.05). Fourier-transform infrared analysis of the film sample based on VEPI/LAG/SMEM/GONPs showed proper interactions, including electrostatic interaction between these materials. X-ray diffraction analysis revealed a lower degree of crystallinity in the nano-composite film by adding GONPs and SMEM. The Differential scanning calorimetry analysis conducted on the composite and optimized films, integrating SMEM and GONPs, revealed an elevation in both the glass transition temperature and the thermal degradation temperature compared to the blank sample. The results obtained from Field emission scanning electron microscopy demonstrated that the type and quantity of variables significantly influenced the surface morphology of the films, leading to the formation of cracks and pores in the film. Furthermore, the findings regarding antimicrobial activity demonstrated that the nanocomposite film, incorporating SMEM and GONPs, exhibited antimicrobial properties against E. coli and S. aureus bacteria. According to our result VEPI/LAG/SMEM/GONPs nanocomposite film possess potential to be used as environment friendly packaging films to improve shelf life of food. [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]

This study investigates the effect of adding nano-extract of the watercress on the properties of soy polysaccharide films. To achieve this, the extract of the watercress was obtained using the ultrasonication method, and the amounts of phenolic compounds and anti-microbial activity (against the Gram-negative bacterium Escherichia coli and the Gram-positive bacterium Staphylococcus aureus) in the extract were measured. For the purpose of encapsulating the extract, maltodextrin-nanoprotein concentrate from whey was utilized. Subsequently, different concentrations of the extract and nano-extract (500 and 1000 ppm) were added to soy polysaccharide films, and the physical, mechanical, and anti-microbial properties of the produced films were studied. The results indicated that the watercress extract contains significant amounts of phenolic compounds and exhibits high anti-microbial properties. Seven compounds (99.12%) were identified, with the highest amounts attributed to Quercetin (41.36%), Gallic acid (23.33%), and Ferrullic acid (18.18%). Film properties revealed that the addition of the extract generally improved film characteristics, reducing moisture content, solubility, and water vapor permeability, while increasing tensile strength. Additionally, substituting nano-extract for the extract also enhanced film properties in most cases. Soy polysaccharide films containing the extract demonstrated strong anti-microbial properties against pathogenic bacteria, with an increase in anti-microbial activity as the concentration rose and the extract transformed into nano-extract. Consequently, soy polysaccharide films with watercress nano-extract at a concentration of 1000 ppm can be utilized as a preservative in food packaging due to their anti-microbial properties. [ABSTRACT FROM AUTHOR]

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

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

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

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

Background: Edible films intended for food packaging have been produced from hydrocolloids, lipids, resins, and composites, including gelatin. Gelatin is known to have a good filming ability and has been suggested as an alternative to non-biodegradable plastics. Naturally active compounds incorporated into film packaging may not only protect the food product from oxidation and microbial contamination, but they may also alter the physicochemical properties of the film. Silver nanoparticles have been used in food packaging as active agents due to their antibacterial and antifungal properties. The addition may affect the characteristics of the packaging. Therefore, this study aims to determine the effect of the addition of silver nanoparticles on the physicochemical characteristics of edible film from Pangasius sp. skin gelatin. Methods: Mangrove extract of Bruguiera gymnorrhiza was used to synthesize silver into nanoparticle size. In this study, silver nanoparticles (AgNPs) with different concentrations (0, 2, 4 and 8%) were added into gelatin-based edible film. The edible films produced were observed for their physicochemical characteristics, including thickness, tensile strength, elongation, water vapour transmission, moisture content, pH, and colour. Results: AgNPs affected the colour of the fish-gelatin-based edible film, as an increased concentration of AgNPs resulted in a darker film. Nevertheless, the addition of AgNPs showed no significant effect on the thickness (145–216 µm), tensile strength (14.58–19.72 MPa), elongation (21.86–54.19%), water vapour transmission (30.91–42.55 g/m 2/day), moisture content (9.57–11.16%) or pH (5.92–6.01) of the fish-gelatin-based edible film. Conclusions: The addition of AgNPs has no significant effect on gelatin-based edible film physicochemical properties except colour. Therefore, the incorporated edible film has the potential to be developed further.

Background The utilization of zein and gum arabic has grown in an attempt to formulate wall materials based on protein–polysaccharide complexes. This mixture provides a versatile shelter for hydrophilic (guava leaf extract, GLE) or lipophilic (fish oil, FO) bioactive compounds from unwanted environmental factors, and it can be used as an edible film-forming polymer. This study was undertaken to characterize FO-containing edible films that were double-layered with a film containing GLE. Methods Modified zein and gum arabic solutions (MG complex) were mixed at a ratio of 1:1.5 (v/v), adjusted to pH 5, added with glycerol (20% of the complex) and FO (5% of the complex), and finally adjusted to pH 5. This was prepared as the bottom/lower layer. The upper/active layer was prepared by mixing MG complex, glycerol, and GLE (1, 3, and 5% w/v of the complex). Physical, mechanical, microstructural, thermal, microbiological, and oxidative measurements were also performed. Results The total phenolic and flavonoid contents in GLE were 15.81 mg GAE/g extract and 6.99 mg QE/g extract, respectively. The IC 50 of the DPPH radical scavenging activity of GLE was 26.86 ppm with antibacterial activity against Bacillus subtilis and Escherichia coli of 9.83 and 12.55 mm. The total plate counts of films double-layered with a film containing GLE were retained below 3 log CFU/g during 28-day storage. The peroxide values of these films were dimmed for no more than 9.08 meq/kg sample on day 28 of storage. Thickness (872.00-971.67 μm), water vapor transmission rate (12.99-17.04 g/m 2/day), tensile strength (1.56-2.02 kPa), elongation at break (61.53-75.41%), glass transition (52.74-57.50°C), melting peak (131.59-142.35°C), inhibition against B. subtilis (33.67-40.58 mm), and inhibition against E. coli (2.05-9.04 mm) were obtained by double-layer films. Conclusions GLE can be successfully incorporated into the active layer of a double-layer film to improve its characteristics while significantly slowing down the microbial contamination and oxidation rate.

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, red cabbage extract (5, 10 and 15% v/v) added chitosan and starch films were prepared and the physical properties of the films such as thickness, density, water solubility and swelling, water vapor permeability, opacity and mechanical (tensile strength and maximum elongation at break) properties were characterized. In addition, total phenolic and monomeric anthocyanin contents of the films and phenolic releases at different pH for 48 hours were investigated. With the increase in the amount of red cabbage extract, the thickness and water solubility values of the films increased, while the swelling values decreased (p<0.05). Water vapor permeability properties were not affected by the addition of extract (p>0.05). More opaque films were obtained by increasing the amount of extract (p<0.05). While the maximum elongation at break decreased in films containing 10-15% extract (p<0.05), no change was observed in tensile strength (p>0.05). It was observed that there was phenolic release in the films with 10-15% extract in the acidic environment. [ABSTRACT FROM AUTHOR]

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

This study evaluated the effects of pomegranate (Punica granatum L.) seed essential oil (PSO) on chitosan-based films. The results showed that the addition of PSO slightly increased thickness, while significantly decreasing the moisture content, and solubility properties. The color values of the composite films containing PSO changed noticeably, with a tendency toward light brown, which was beneficial in resisting food decomposition caused by ultraviolet light. X-Ray diffraction analysis (XRD) and Fourier-transform Infrared (FT-IR) results indicated that the addition of PSO affected the structure of the chitosan films, while the interaction between chitosan and polyphenols in PSO established new hydrogen bonds. Scanning electron microscopy (SEM) showed that the surface of the PSO-containing blend films was rougher compared to the chitosan control film, and the roughness increased as the PSO content in the blend films increased. Additionally, composite films that contained PSO had substantial antibacterial action, particularly against pathogenic E. coli. In short, the novel active chitosan-based films with incorporated PSO present broad application prospects in the packaging of fresh-cut meat or vegetables. Therefore, this study will also be beneficial in these areas. [ABSTRACT FROM AUTHOR]

Omega-rich oils have been tested to substitute beef solid fats for extending shelf life and nutritional considerations. This method of substitution could alter the sensory quality of final product. Therefore, using omega-rich oils to make coating films may be a new trend to increase the shelf life of meat product without altering meat sensory qualities. Purslane seed oil (PSO) as omega-rich oil was mixed with soy protein isolate (SPI) at different concentrations of 0, 1, 2, and 3% to fabricate SPI edible-based film (PSO1, PSO2, and PSO3, respectively). Inclusion of PSO into SPI based film resulted in improvements in functional, mechanical, thermostability, antioxidant, and color qualities. Moreover, PSO enhanced the stability of lipid against oxidation and inhibited the growth of S. aurues and B. cereus during cold storage of beef burger patties. Conclusively, SPI based film with PSO 3% demonstrated promising functional, mechanical, and antibacterial qualities, suggesting biocomposite food packaging possibilities. [ABSTRACT FROM AUTHOR]

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

Blueberry is popular among consumers for their unique flavor and rich nutritional content. However, fresh blueberry often has a short shelf life due to microbial contamination and water loss. Existing blueberry preservation methods, such as irradiation, air conditioning, and high-voltage electrostatic fields, have shown certain effectiveness. Nonetheless, their high cost and energy consumption limit their widespread use. Edible composite films, created by incorporating functional substances into an edible film matrix, represent an eco-friendly preservation technology. These films alter the surface microenvironment of fruits by establishing a selective barrier on the fruit's surface, which significantly enhances fruit storage quality. This article provides a comprehensive review of the application of edible composite films in blueberry preservation. By summarizing the spoilage process of blueberry during harvesting and storage, in conjunction with fruit preservation techniques, it explores the feasibility and potential applications of edible composite films. Lastly, it delves into the possibilities and challenges of integrating nanomaterials with edible composite films. [ABSTRACT FROM AUTHOR]

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

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]

The separation sheets for fruit leather are traditionally made of plastic film or wax paper, which not only leads to environmental issues but also is inconvenience to consumers. This study evaluated edible fruit leather separation sheets using food polymers, including hydroxypropyl methyl cellulose (HPMC) and incorporation of cranberry pomace water extract (CPE) for providing natural fruit pigment, flavor, and phenolics. HPMCCPE film was then further improved by incorporating hydrophobic compound (oleic acid, OA) and vitamin E (VE) via cellulose nanocrystal (CNC) Pickering emulsion (CNCP) for enhancing film hydrophobicity and nutritional benefit, respectively. The CNCP–HPMCCPE film exhibited reduced water vapor permeability (∼0.033 g mm/m2 d Pa) compared to HPMCCPE film (∼0.59 g mm/m2 d Pa) and had the least change in mass and moisture content when wrapping fruit leather for up to 2 weeks of ambient storage. The fruit leather wrapped by CNCP–HPMCCPE film showed lower weight change than those by films without CNCP due to low mass transfer between film and fruit leather. CNCP resulted in controlled release of VE into a food simulating solvent (ethanol). The developed colorful and edible fruit leather separation sheet satisfied the increased market demands on sustainable food packaging. Practical Application: Colorful and flavorful edible films made of edible polymers, fruit pomace water extract, and emulsified hydrophobic compounds with vitamin E were created. The films have the satisfactory performance to replace the conventional fruit leather separation sheet made of plastic or wax paper. The edible films can be eaten with packaged fruit leather for not only reducing packaging waste but also providing convenience and nutritional benefit to consumers. These functional edible films may also be utilized to package other food products for promoting packaging sustainability and nutritional benefit. [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]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

AbstractUsing renewable resources for food packaging not only helps reduce our dependence on fossil fuels but also minimizes the environmental impact associated with traditional plastics. Starch has been a hot topic in the field of current research because of its low cost, wide source and good film forming property. However, a comprehensive review in this field is still lacking. Starch-based films offer a promising alternative for sustainable packaging in the food industry. The present paper covers various aspects such as raw material sources, modification methods, and film formation mechanisms. Understanding the physicochemical properties and potential commercial applications is crucial for bridging the gap between research and practical implementation. Finally, the application of starch-based films in the food industry is discussed in detail. Different modifications of starch can improve the mechanical and barrier properties of the films. The addition of active substances to starch-based films can endow them with more functions. Therefore, these factors should be better investigated and optimized in future studies to improve the physicochemical properties and functionality of starch-based films. In summary, this review provides comprehensive information and the latest research progress of starch-based films in the food industry. [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]

Food packaging, crucial for protecting foods from various environmental impacts, is commonly produced from petroleum and its derivatives. However, the slow decomposition of plastics in nature leads to environmental pollution. One of the alternatives presented as a solution to this problem is biodegradable packaging materials. In this context, edible films stand out as a new packaging material with various non-toxic and environmentally degradable features. Edible films offer an eco-friendly option with properties like oxygen and moisture barriers. Recently, the production of pouches derived from these edible films has gained popularity. Edible pouches are designed as an alternative to the environmental pollution caused by disposable materials arising from practical usage demands. These pouches stand out as packaging with controlled release properties and their ability to dissolve in water, aiding in preserving the enclosed foods. This review examines edible films' purpose, characteristics, and applications, focusing on the use and functions of pouches derived from edible films. Additionally, the review discusses the experimentation of these pouches in various products, production purposes, methods, manufacturers, and the legal regulations associated with them. [ABSTRACT FROM AUTHOR]

Edible films based on starch are applied for food protection to extend shelf-life of food products. The biodegradability of film compounds was significantly improved by the utilization of biopolymer molecules in comparison to petroleum packaging, and it could be a replacement for synthetic packaging. In the presentation work, the effects of nano titanium dioxide (TiO2 -N) were studied on the moisture content, water solubility, moisture uptake, and antimicrobial properties of soluble soy polysaccharide (SSPS) starch/cold water fish gelatin films. The nano titanium dioxide was incorporated into the SSPS starch/cold water fish gelatin dispersion at various levels (1, 2, 3, and 5 w/w% based on SSPS starch). The moisture content of the biofilms decreased from 14.12% to 12.28% and water solubility decreased from 93.18% to 71.46% by the incorporation of 5% TiO2 -N into the biopolymer matrix. Increasing TiO2 -N from 0 to 5% decreased the moisture uptake, a value of 9.83–6.81 g/g dried film. According to an increased inhibition zone of 1-5% TiO2 -N for Staphylococcus aureus and Escherichia coli from 32.44 to 62.27 mm² and from 22.15 to 45.17 mm2 respectively, SSPS starch/cold water fish gelatin/TiO2 -N films showed antimicrobial characterizations against Staphylococcus aureus and Escherichia coli. In summary, TiO2 -N improves the functional properties of SSPS/cold water fish gelatin biofilms and can be applied in the food industry. [ABSTRACT FROM AUTHOR]

Edible films made from chitosan and starch materials have several physical limitations, particularly in terms of tensile strength and elongation. To address these limitations, glycerol and sorbitol are often added as plasticizers during the production process. Chitosan has also been reported to have plasticizing properties and can serve as an alternative through its modification into nanosized particles, thereby increasing its reactivity. Therefore, this study aimed to characterize the physical properties of edible films made from black mangrove (Rhizophora mucronata) fruit starch and chitosan by adding nano chitosan suspension at different storage temperatures to determine the best treatment. A completely randomized factorial design was used, and the data obtained were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level with IBM SPSS statistics 25. The treatments used included the addition of nano chitosan suspension (A) at various concentrations of 0%, 25%, 50%, and 75% with storage (B) for 0 days, 9 days at room temperature, and 9 days at cold storage (± 5°C) in triplicates. The significant treatments were then further tested using Honestly Significant Difference (sig < 0.05). The results showed that the addition of nano chitosan suspension with storage method affected the physical properties of the edible films. The edible film made from black mangrove fruit starch-chitosan with the addition of nano chitosan (50%:50%:75%) stored at cold temperature for nine days had the best physical properties to be applied as a package for fishery products (fillets) based on De Garmo analysis. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The present work aimed to develop a new antibacterial composite edible film of whey protein-based containing peanut oil (PO). Different concentrations of PO (0, 2, and 4% wt.), glycerol (Gly) (10, 15, and 20% wt.), and Tween 80 (2% wt.) were used as ingredients. The used of PO as antibacterial compound in the edible film was applied on fresh chicken meat during storage time at room temperature (25°C) and refrigerated temperature (-5°C) for 10 d. The characteristics of edible film, texture, and TPC on chicken meat were evaluated. Based on the results, the incorporation of Gly to the film increased the moisture content, while the incorporation of PO to the film decreased the moisture content, and slightly increased the thickness. The antibacterial effect of the composite film increased linearly with increasing PO concentration. The shelf life of chicken meat for film containing 4% wt. PO was the best during chilled temperature storage for 10 d. [ABSTRACT FROM AUTHOR]

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

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

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

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

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

Edible films and coatings (YFK) which are indispensable for recycling and classified as bioavailable, are biopolymer materials. Numerous studies have been carried out on environmentally friendly (YFK). Many of these studies are related to the use of plant extracts in (YFK) Addition of plant extract to the said (YFK), antioxidant, antimicrobial, characterization (thickness, water vapor permeability, elongation at break (%E), tensile strength (TS), color, biodegradability, water solubility, absorbance-transmittance analysis, thermal gravimetric analysis (TGA) and differential scanning calorimetry (DSC)) and examination of homogeneous distribution (Fourier transform infrared spectroscopy (FT-IR) in edible films, scanning electron microscopy (SEM)) are performed to improve their properties. Unfortunately, the added plant extracts do not always show the expected effect. In this study, a total of 78 studies were analyzed using the keywords of plant extract, edible film, characterization, coating by examining Higher Education Thesis Center, Google Scholar, Web of Science databases. When the studies are examined, it is stated that the chemical structure of the plant extract and the dosage added to the film influence increasing the antioxidant activity. In determining the antimicrobial activity, it was stated that the analysis method affected the result. It is stated that other properties vary depending on the lipophilic and hydrophilic nature of the plant extract. As a result, our study contributes to researchers to develop different research topics. Moreover, it provides a fundamental resource for young researchers within the scope of characterization parameters of (YFK) [ABSTRACT FROM AUTHOR]

Growing concerns over synthetic plastic pollution have spurred interest in biodegradable food packaging. Starch edible films are an eco-friendly alternative that can enhance the shelf life of fruits and vegetables thanks to their excellent oxygen barrier properties. Nonetheless, Starch edible films have several disadvantages, such as low water resistance and poor mechanical properties. Modifying starch through reactive extrusion, particularly succinylation, offers a solution. Therefore, this research aims to prepare edible films using starch modified by succinylation with different safe-food-use degrees of substitution (DS, 0–0.05) through the extrusion process and Glycerol Content (GC, 15–30%). The succinylated starch edible films' (SSEF) functional properties and their effectiveness as a coating for mango preservation were evaluated. Results show that as the DS increased, SSEF had lower barrier properties and higher mechanical properties. Additionally, mangoes coated with SSEF exhibited better postharvest quality (weight loss, ΔE, firmness, pH, TA, and °Brix) than control fruit. [ABSTRACT FROM AUTHOR]

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

Molecular dynamics (MD) technology can be used to explore the properties of films made by mixing protein and starch. MD explains the conformation of atoms and molecules at the microscopic level that cannot be observed with the naked eye, and can provide information such as the hydrogen bond force, electrostatic force, van der Waals force, Coulomb force, and chemical bond energy between protein and starch at a certain state, which is helpful for researchers to understand or develop new materials. This review focused on protein-starch edible films, microwave heating (MH), MD principle and applications, and analyzed the research status and correlation between protein, starch and protein-starch films and microwave heating. MD technology further reveals the microstructure changes and mechanism of protein-starch based materials under MH environment, which can provide reference for the development and utilization of protein-starch based films. [ABSTRACT FROM AUTHOR]

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