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...

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...

the effect of dry material, glycerol and ratio of water to seed in alyssum homalocarpum films on their thickness, transparency, moisture content, tensile strength, elongation and water vapor permeability was investigated using mixture response surface methods. dry material and glycerol were important factors influencing tensile strength, elongation and water vapor permeability. ratio of water t...

Edible films and coatings in foods can be used to increase shelf-life and improve organoleptic characteristics of foods by avoiding deterioration of food components and therefore promoting preservation of the final product. This study is the first to investigate the use of different size fillers for the purpose of preparing edible composite films with fillers < 1.0 microm in size. For this purp...

new edible composite films formed from salep (orchis mascula) and 10%, 20%, and 30% (w/w) oleic acid were prepared by emulsification with the aim of improving the water vapor barrier and mechanical properties of the film. as oleic acid concentration increased up to 30% (w/w), oxygen permeability (27%), elongation at break (86%) and thickness (2%) of salep films increased significantly and the t...

Control of moisture transfer inside composite food products or between food and its environment remains today a major challenge in food preservation. A wide rage of film-forming compounds is now available and facilitates tailoring moisture barriers with optimized functional properties. Despite these huge potentials, a realistic assessment of the film or coating efficacy is still critical. Due t...

The rearrangement of the oil droplets in the film matrix during film drying, which defines its internal and surface structure, has an important role in the optical and mechanical properties of the emulsion-based films. The objective of this work was to study the effect of oil concentration and the use of surfactant sodium dodecyl sulfate (SDS) over color and mechanical properties of hydroxyprop...