The microstructural study of edible films is of great importance because it provides information about the structural arrangement and morphology of the films. Several microscopy techniques are employed for structural characterization of edible films; however, most of these only provide qualitative information. The aim of this study was to characterize the surface microstructure of alginate, chi...

in this study the feasibility of using salep as a new film-forming material was studied. the mechanical properties, water vapor permeability and thickness of salep films incorporated with glycerol were determined. increasing the content of dry material of salep from 1% to 3%(w/v) increased values for tensile strength and elongation at break from 16.16% and 18.85 mpa to 70.15% and 24.50 mpa resp...

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 ...

this study prepared new edible composite film by blending kefiran with whey protein. the film-forming solutions used different ratios of kefiran to whey protein (70/30, 50/50, 30/70, 10/90) and were cast at room temperature. the effects of the addition of whey protein on the physical, mechanical and water-vapor permeability (wvp) properties of the film were investigated. it was found that an in...

combining antimicrobial agents directly into a food packaging is a form of active packaging. in this study chitosan-based edible films containing thyme and cinnamon essential oils at 0.5%, 1%, and 1.5% v/v were prepared to examine their antibacterial, physical and mechanical properties. scanning electron microscopy was carried out to explain structure-property relationships. films were more eff...

throughout the present, caseinate based edible films containing extracts of pomegranate peel were prepared in 3 levels of ×1, ×1.5 and ×2 (mic) and the physicomechanical, thermal, antimicrobial, and barrier properties of the films studied. to assess the microstructure changes resulting from the addition of the antimicrobial extracts, sem images were prepared from the surface and cross-section o...

Active edible films were prepared by adding carvacrol into sodium caseinate (SC) and calcium caseinate (CC) matrices plasticized with two different glycerol concentrations (25 and 35 wt%) prepared by solvent casting. Functional characterization of these bio-films was carried out by determination of some of their physico-chemical properties, such as colour, transparency, oxygen barrier, wettabil...