Abstract The goal of this work was to evaluate the effect adding extract Pomegranate peels (PPE) on mechanical, reservation and antioxidant properties edible chitosan films. findings showed that film, supported by pomegranate peels, possessed distinctive properties, as thickness, tensile strength, elongation, oxygen permeability, permeability water vapor solubility were 60 µm, 27.6 (Mpa),18.3%,...

Introduction: Consumption of appropriate amount of probiotic microorganisms via food products have health benefits on the host. In recent years, there has been a significant increase in research on the characterization and verification potential use of probiotic films in food industry. The aim of the current study was to investigate in vitro antimicrobial property of p...

Packaging systems are intended to protect the food from its surroundings acting as physical/mechanical, chemical and microbiological barrier to maintain quality, safety, and to prolong the packaged food shelf-life. Food quality and its average shelf-life are decreased when the foodstuff interacts with its environment gaining or losing moisture and aroma, or taking oxygen leading to oxidative ra...

The mechanical and water vapor permeability of starch/carrageenan cast films were investigated, the rheological properties of starch/carrageenan blends were also studied. The blends were prepared by different concentrations of starch and carrageenan. Three concentration of starch (0.75%, 1% and 1.25%) and two concentrations of carrageenan (0.5% and 0.75%) were used with adding 0.5% glycerol as ...

In the modern world, shelf life extension of foods with a possibility controlling their freshness and quality in real time is gaining increasing importance. To solve this task, development pH-sensitive films based on edible biopolymers addition anthocyans as color indicator can be proposed. For experiment, sodium caseinate/ agar-agar biocomposite different content from black carrot (Scorconera ...

Edible films from chitosan, cassava starch, and gelatin plasticized with glycerol have been developed by casting method, and the effects of cassava starch (50, 100 and 150 g per 100 g of chitosan), gelatin (0, 25 and 50 g per 100 g of chitosan) and glycerol (21, 42 and 63 g per 100 g of chitosan) from the film solution on various properties of chitosan-based films have been studied using respon...

Antimicrobial agents such as essential oils have wide applications, and their use in edible films has been reported to enhance the shelf life of meat and its products. The present study aimed to assess the effects of chitosan films on the inhibition of Staphylococcus aureus  in hamburger samples in storage conditions (temperature: 4±1°C). The prepared films contained 0.8% nanoemulsion ...

Edible composite packaging has the advantage of complementary functional properties over its individual bio-components. However, film composites made from caseinate (CA) and carboxymethyl chitosan (CMCH) have not yet been well explored. In this study, four types CA-CMCH films were prepared evaluated with without transglutaminase (TGase) supplement. Aqueous CA (8%, w/v) CMCH solutions (2%, mixed...

Edible and/or biodegradable films usually have limited water vapor barriers, making it difficult to use them. Thus, the objective of this work was to evaluate the effect of a chemical reticulation treatment with formaldehyde and glyoxal on the mechanical properties, water vapor permeability, solubility and color parameters of gelatin-based films. Formaldehyde and glyoxal were added to the filmo...

The objective of this work is to study the effect of the rapeseed oil content on the physical properties of whey protein emulsion films. For this purpose, whey protein films with the addition of 0, 1, 2 and 3% of rapeseed oil, and glycerol as a plasticizer were obtained by the casting method. Film-forming emulsions were evaluated and compared using light scattering granulometry. The Sauter mean...