Preserved eggs are prone to lose water during storage, which causes the preserved shrink and have poor taste, bad flavor, reduced quality. By studying a degradable coating agent applying it eggs, we explored its effect on quality of storage. In this paper, structure performance gelatin film (GF), gelatin–bacterial cellulose (GBF), cellulose–MgO nanocomposite (GBMF) were by adding bacterial (BC)...

The main aim of the present study was to investigate effect microwave irradiation time on photocatalytic and physiological comfort characteristics zinc-oxide-nanorod-coated cotton fabrics. An ultra-fast technique employed grow zinc oxide nanorods fabrics using a microwave-assisted hydrothermal method. axial (length) lateral (diameter) growth observed increase with time. ZnO uniformly entirely c...

Fish gelatin films made from Alaska pollock (Theragra chalcogramma) and Alaska pink salmon (Oncorhynchus gorbuscha) were dried at 4 C, 23 C, 40 C, and 60 C. The tensile, thermal, thermal stability, water sorption, and water vapor permeability properties were examined for cold-cast gelatin films (dried below gelation temperature at 4 C) and hot-cast gelatin films (dried above gelation temperatur...

In this study, effect of transglutaminase (TGase) addition on physical, water barrier, optical and mechanical properties of mechanically deboned chicken meat protein (MDCM-P) films was investigated. When TGase was added to the films, the thickness increased, but the solubility decreased. Films treated with TGase exhibited higher water vapor permeability than control film (p<0.05). When TGase co...

This study focused on the development of gelatin-based films with incorporation of microcrystalline cellulose as reinforcement material. Clove (Syzygium aromaticum), nutmeg (Myristica fragrans), and black pepper (Piper nigrum) oleoresins containing antimicrobial compounds of natural origin were incorporated into the films. The mechanical, thermal, optical, and structural properties, as well as ...

in the current study, whey protein- pullulan- clay nanocomposite films are prepared by casting method. the effect of nanoclay at three concentrations (1%, 3% and 5%) on physical properties such as moisture content, solubility in water, water vapor permeability and transparency of whey protein- pullulan composite films investigated. the results show that the effect of nanoparticles on composite ...

Grain protein-based films containing mixtures of glycerin and polyethylene glycol (PEG) as plasticizers were prepared and evaluated for water vapor permeability (WVP), tensile strength (TS), and elongation (E). Changes in mechanical properties during storage were also studied. The PEG produced opposite trends in E of wheat gluten and corn-zein films. The TS of wheat gluten films increased and E...

Nowadays use of edible films and coatings is increasing due to their biodegradability and environment friendly properties. Fish gelatin obtained from fish skin wastage can be used as an appropriate protein compound for replacing pork gelatin to produce edible film. In this study films were prepared by combination of fish gelatin and different concentration (0%, 1%, 3%, and 5%) of two phenolic c...

The influence of different polyols as plasticizers of alginate films on their physical attributes like moisture content, soluble mass in water, water uptake, water vapor permeability, opacity and mechanical properties were determined and the results discussed based on scanning electron microscopy observations and glass transition temperature. The alginate films were obtained by casting, using t...

it was difficult to obtain directly in a single experiment films of exactly 0.1-mm. thickness, several films were selected so that the thickness of each film might be distributed in a range from 0.05 to 0.4 mm. and the respective water vapor permeability was measured at various humidity conditions. Plotting the relationship between permeation resistance (l/Q) and film thickness (I) gave a strai...