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Introduction: The demand for sustainable food packaging materials has led to the exploration of bioactive composite films. This study aimed to prepare and evaluate a composite film made from sweet potato peel polyphenols extract and sweet potato starch (SPS) for its potential use in food packaging. Methods: The composite film was prepared by uniformly dispersing 0.4% sweet potato peel polyphenols in the SPS matrix. Physicochemical properties and functional characteristics were assessed, including mechanical properties, UV barrier, water and gas barrier properties, antioxidant activity, and antimicrobial abilities against Bacillus subtilis, Escherichia coli , and Staphylococcus aureus. The film's efficacy in food packaging was tested using fresh cherry tomatoes, stored at 4°C, to determine its impact on shelf life. Results: The starch-based sweet potato peel polyphenols film demonstrated enhanced mechanical properties and excellent UV barrier properties. It showed improved water and gas barrier properties and strong antioxidant activity, with clearance rates above 90% for DPPH and ABTS radicals. The film also exhibited effective antimicrobial abilities against the tested bacteria. Food packaging experiments indicated that the film could extend the shelf life of fresh cherry tomatoes to 7 days when stored at 4°C. Discussion: The results suggest that the developed composite film has significant potential as an eco-friendly food packaging material. Its multifunctional properties, including UV protection, barrier enhancement, antioxidant activity, and antimicrobial capabilities, make it a promising candidate for extending the shelf life of perishable foods. The film's performance in slowing spoilage and extending the shelf life of cherry tomatoes highlights its practical application prospects in the food industry. [ABSTRACT FROM AUTHOR]

The use of whey-chia seed edible films can help reduce environmental pollution while preserving the quality of food products. Films were produced using varying ratios of whey to chia seed (v/w) (whey-chia seed ratio of 1:0.5 (W1), 1:0.75 (W2), and 1:1 (W3)) through a completely randomized design with three treatments and six replications. The results showed significant differences (p<0.01) in elongation, tensile strength, moisture content, solubility, and color properties, except for crude fiber content (p>0.05). As the whey:chia seed ratio increased to 1:1, elongation increased up to 76.77%, while tensile strength decreased to 3.876 MPa, indicating an inverse relationship between these properties. The film with a whey:chia seed ratio of 1:0.5 showed 71.08% elongation but higher tensile strength (4.306 MPa) compared to the W3 treatment. The whey:chia seed ratio of 1:1 chia seed film also had the highest moisture content (49.52%), solubility (53.69%), and fiber content (15.67%). Increasing the ratio of chia seed resulted in a brighter and more transparent appearance. The microstructure of the film was continuous, compact, and homogeneous, without any irregularities such as cracks or air bubbles. The study concluded that chia seeds enhance the physicochemical and mechanical properties of whey-based edible films, with the optimal film produced at a 1:1 whey-chia seed ratio. [ABSTRACT FROM AUTHOR]

This study successfully developed edible films with excellent mechanical strength and notable water resistance, utilizing curdlan (CL) as the primary matrix and incorporating various plasticizers, including glycerol (GLY), ethylene glycol (EG), propylene glycol (PRO), xylitol (XY), sorbitol (SOR), and polyethylene glycol (PEG). A comprehensive suite of analytical techniques, including Fourier transform infrared spectroscopy (FTIR), wide-angle X-ray diffraction (XRD), scanning electron microscopy (SEM), dynamic mechanical analysis (DMA), and tensile testing, were employed to evaluate the films' structural and mechanical properties. After incorporating PEG, the water sensitivity increased slightly, with a contact angle (CA) of 97.6°, and a water solubility (WS) of 18.75%. The inclusion of plasticizers altered the crystalline structure of the CL matrix, smoothing and flattening the film surface while reducing hydrogen-bonding interactions. These structural changes led to a more uniform distribution of amorphous chain segments and a decrease in glass transition temperatures. Among the tested plasticizers, GLY exhibited the highest compatibility with CL, resulting in the smoothest surface morphology and delivering the most effective plasticizing effect. The CL-GLY film showed a dramatic improvement in flexibility, with an elongation at break that was 5.2 times higher than that of the unplasticized film (increasing from 5.39% to 33.14%), indicating significant enhancement in extensibility. Overall, these findings highlight the potential of CL-GLY films as sustainable and effective materials for food packaging applications. [ABSTRACT FROM AUTHOR]

In this study, it was aimed to compare a novel synbiotic edible film based on aquafaba, psyllium husk powder, and PEG 400 with or without Lactiplantibacillus plantarum 299v. Therefore, primarily, optimization of the edible film was carried out by Box-Behnken design in response surface methodology (rsm). The characterization of edible films with or without probiotic bacteria was performed by FTIR, viscosity, pH, total solid content, water and oxygen solubility, film thickness, color L*, a*, b*, transparency, and film tensile strength. It was determined that there was no statistically significant difference in viscosity, pH, lightness L*, water vapor, and oxygen permeability values with the addition of probiotic lactic acid bacteria to the optimized coating film samples. In addition, it was observed that the probiotic bacteria count did not decrease below 108 cfu/g for 60 days of storage. The resulting edible film formulation with (PL) and without (PS) probiotics was used to coat Kashar cheese, while control cheeses (C) were not coated. As a result, it was observed that the microbiological quality of the coated cheeses was as good as control or better than control especially at the end of storage in terms of mold/ yeast and coliforms. Sensory evolution revealed coating films with or without probiotics did not change the texture, flavor, odor, or appearance of cheeses. Physicochemical properties such as pH, % titratable acidity, % dry matter, % fat, and % salt were detected. [ABSTRACT FROM AUTHOR]

In this study, clove essential oil nanoemulsion (CENE) was prepared and used at different levels (0, 1, 3, and 5%) in the formulation of the edible film based on modified potato starch (MPS). Physicochemical (water vapor permeability (WVP), solubility, and color) and structural properties (XRD and SEM) of edible films were studied. According to the results, the prepared CENE had a homogeneous and uniform distribution and its encapsulation efficiency was 80%. The incorporation of CENE decreased WVP, solubility, tensile strength (TS), and lightness (L*) while enhancing elongation at break (EAB) and yellowness (b*) of the films. According to the results, the optimal sample for coating sponge cakes was an edible film solution containing 3% CENE. Its effect on cake was compared to coating without CENE and also uncoated. The coating with 3% CENE maintained the moisture content of the cake, which reduced the firmness process, and weight loss and kept the freshness of the cake during storage. The microbiology analysis results demonstrated the inhibition effect of CENE on the growth of yeast and molds and recorded the lowest load of them compared to the uncoated sample after 21-day storage. According to the sensory evaluation, the overall acceptance score of the coated sample with 3% CENE on the 8th day after baking was acceptable and had no significant difference with the uncoated sample (p > 0.05). In light of this finding, the incorporation of CENE in the MPS edible coating demonstrates significant potential as an effective and safe preservation method for cake. [ABSTRACT FROM AUTHOR]

To effectively solve the problem that the cream top of milk tea is easy to combine with the tea broth quickly within a short period after production, this paper used corn starch as the film-forming matrix, citric acid as the cross-linking agent, and zein nanoparticles (ZNP) as the hydrophobicity enhancer, to prepare a kind of citric acid-ZNP composite thin film with good water-blocking properties and mechanical properties. The structure of the composite film was characterized by Fourier infrared spectroscopy, scanning electron microscopy, thermogravimetric analysis, and X-ray diffraction to explore the physical parameters of the film, such as mechanical, water resistance, and optical properties. In addition, the water resistance test of the composite films under different tea broths (Jasmine green tea, Four Seasons Spring, Dahongpao, and Ceylon black tea), different temperatures (4 °C, 37 °C, and 45 °C), and different retention time (0.5, 1.0, 1.5, 2, 4, 24 h) was explored, and the application of the composite films in milk tea creamer tops was verified. Results showed that starch could be used as an excellent carrier for ZNP, and the composite films had good thermal stability, mechanical properties, and barrier properties. Among them, the tensile strength reached 4. 35 MPa, the elongation at break reached 44. 21%, and the water vapor permeability was 3.07 x 10 - 12 g·cm/ (cm² ·s·Pa). In the application verification of different tea bases, the water solubility was highest in Dahongpao tea broth, and the composite film reached the lowest value of water solubility and dissolution at 1.5 h. The milk tea with ZNP-citric acid starch composite film was placed at 60 min before the cream started to fuse with the tea base. In summary, the ZNPcitric acid composite film can effectively preserve milk tea with a cream topping, which tends to collapse in a short period of time, thereby preventing the problem of rapid mixing with the tea broth. This film can serve as a novel, food-specific material. [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]

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]

Bacterial biopolymers are changing the concepts in the food industry as customer demands the addition of no artificial additives and want products "Clean labelled." Exopolysaccharides (EPS) produced by some bacterial strains are the best replacements for these artificial additives. The monomeric composition, quality, quantity, structure, molecular weight, and charge on these bioparticles decide the qualities, that is, rheology, texture, shelf life, and physiochemical properties of the product. Exopolysaccharides are the best biothickeners and are being widely used in the food industry. They are widely used as coatings and edible films in food substances, especially fruits and vegetables. These consist of substances that are Generally Recognized as Safe. These coatings and edible films promise improved shelf life and better nutritional properties and act as a protective barrier for food items. Bacterial EPS are widely used in edible films, yogurt-like and plant-based beverages, the meat industry, and fermented low-fat meat, sourdoughs, and low-fat cheese. It interacts with other components and improves the texture, stabilization, viscosity, and mouthfeel of end products. The structural and functional properties of these substances still need to be explored. The main objective of this review is to focus on the importance of EPS produced by various strains, its structure and uses as edible coatings and films, functionality, and applications in various food products. Overall, the future of bacterial EPS in the food industry appears promising, with avenues for innovation and application across multiple facets of food production, including texture modification, nutritional enhancement, and sustainability. [ABSTRACT FROM AUTHOR]

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]

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

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

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

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]

Copyright of Journal of Marine & Coastal Science is the property of Universitas Airlangga 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.)

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]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology 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.)

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]

Copyright of Harran Journal of Agricultural & Food Science is the property of Harran University, Faculty of Agriculture 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.)

Corn or rice starch based, cinnamon essential oil incorporated, and plasticized with glycerol and/or sorbitol, eco-friendly, biodegradable edible films have been produced successfully. The effects of glycerol, sorbitol and cinnamon essential oil on the physical and barrier properties (colour parameters, moisture content, water solubility, water vapour transmission rate of corn and rice starch edible films have been investigated. Corn starch composite films plasticized with glycerol and rice starch composite films plasticized with sorbitol, have demonstrated high colour change. The composite films have lower moisture contents. The control films containing only glycerol as plasticizer have higher moisture content than the control films containing only sorbitol. Glycerol is found to be a more suitable plasticizer for starch films as lower water vapour transmission rate values are preferred in the food industry and the composite rice starch films, has the highest water solubility. The interaction of film components has been evaluated by Fourier transform infrared spectroscopy. [ABSTRACT FROM AUTHOR]

This study examined the impact of propolis and honey on the physicochemical, structural, antioxidant, and antibacterial properties of coffee pulp pectin-based edible films. The films were made from pure pectin (P) and mixtures of pectin-glycerol (PG), pectin-propolis-glycerol (PPG), and pectin-honey (PH). Pectin solutions were prepared by varying the pectin-to-water ratio between 1 % and 5 % (wpectin/vwater). Propolis, glycerol, and honey were then added to the solution, with the ratio of these ingredients to pectin ranging from 0 % to 60 %. The films were characterized for their physicochemical, structural, antioxidant, and antibacterial properties. The results showed that films made from 2 % pectin (P), 2 % pectin with 20 % propolis and 20 % glycerol (PPG), 2 % pectin with 20 % honey (PH), and 2 % pectin with 20 % glycerol (PG) exhibited higher elongation at break and better tensile strength. Higher pectin, honey, and glycol concentrations increase the film thickness. Similarly, Young's modulus increased with rising pectin concentration. The tensile strength of the films increased with glycerol concentration up to 20 %, after which it decreased. Young's modulus decreased with increasing glycerol concentration. Tensile strength and elongation at break improved with honey-to-pectin ratios up to 20 %, then declined with further increases. The water vapor permeability (WVP) values of the edible films ranged from 3.154 to 3.437 × 10−10 g/m·s·Pa. The films were fully degraded in soil within 9 days. The results suggest that adding honey and propolis enhanced the antioxidant and antibacterial properties of the films.

The use of whey-chia seed edible films can help reduce environmental pollution while preserving the quality of food products. Films were produced using varying ratios of whey to chia seed (v/w) (whey-chia seed ratio of 1:0.5 (W1), 1:0.75 (W2), and 1:1 (W3)) through a completely randomized design with three treatments and six replications. The results showed significant differences (p0.05). As the whey:chia seed ratio increased to 1:1, elongation increased up to 76.77%, while tensile strength decreased to 3.876 MPa, indicating an inverse relationship between these properties. The film with a whey:chia seed ratio of 1:0.5 showed 71.08% elongation but higher tensile strength (4.306 MPa) compared to the W3 treatment. The whey:chia seed ratio of 1:1 chia seed film also had the highest moisture content (49.52%), solubility (53.69%), and fiber content (15.67%). Increasing the ratio of chia seed resulted in a brighter and more transparent appearance. The microstructure of the film was continuous, compact, and homogeneous, without any irregularities such as cracks or air bubbles. The study concluded that chia seeds enhance the physicochemical and mechanical properties of whey-based edible films, with the optimal film produced at a 1:1 whey-chia seed ratio.

Using seaweed-based antimicrobial edible films containing antimicrobial seaweed extracts in food products has maintained product quality during storage. Caulerpa extracts have the potential to be antimicrobial and antioxidant agents. However, no research has been conducted regarding applying Caulerpa extract edible film to semi-wet food products, especially seaweed dodol. This study examines changes in the chemical composition and shelf life of seaweed dodol packaged with antimicrobial edible films made from agar added with crude extract of Caulerpa racemosa. The study employed a completely randomized design with two variables: packaging type and storage duration. The packaging types included an unpackaged (control), an antimicrobial edible coating (AEC), and the antimicrobial edible film (AEF), while the storage period was set to 6 days. The observed research parameters included changes in chemical quality and total microbes. Data on changes in the composition of free fatty acids and total plate numbers are also used to calculate shelf life. The results showed that using AEF as the primary packaging of seaweed dodol can inhibit changes in chemical composition during storage, especially moisture, carbohydrates and fats. The barrier to moisture and oxygen from AEF inhibits the chemical composition deterioration of the coated food product, which has an impact on increasing the product's shelf life. Seaweed dodol packaged with AEF demonstrated an extended shelf life by 2 days compared to both the control and AEC-packaged samples. Antimicrobial edible film of crude extract of C. racemosa has the potential to be developed as primary packaging in semi-wet food products.

IntroductionThe demand for sustainable food packaging materials has led to the exploration of bioactive composite films. This study aimed to prepare and evaluate a composite film made from sweet potato peel polyphenols extract and sweet potato starch (SPS) for its potential use in food packaging.MethodsThe composite film was prepared by uniformly dispersing 0.4% sweet potato peel polyphenols in the SPS matrix. Physicochemical properties and functional characteristics were assessed, including mechanical properties, UV barrier, water and gas barrier properties, antioxidant activity, and antimicrobial abilities against Bacillus subtilis, Escherichia coli, and Staphylococcus aureus. The film's efficacy in food packaging was tested using fresh cherry tomatoes, stored at 4°C, to determine its impact on shelf life.ResultsThe starch-based sweet potato peel polyphenols film demonstrated enhanced mechanical properties and excellent UV barrier properties. It showed improved water and gas barrier properties and strong antioxidant activity, with clearance rates above 90% for DPPH and ABTS radicals. The film also exhibited effective antimicrobial abilities against the tested bacteria. Food packaging experiments indicated that the film could extend the shelf life of fresh cherry tomatoes to 7 days when stored at 4°C.DiscussionThe results suggest that the developed composite film has significant potential as an eco-friendly food packaging material. Its multifunctional properties, including UV protection, barrier enhancement, antioxidant activity, and antimicrobial capabilities, make it a promising candidate for extending the shelf life of perishable foods. The film's performance in slowing spoilage and extending the shelf life of cherry tomatoes highlights its practical application prospects in the food industry.

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

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

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]