Background: Edible film is a food packaging that can be eaten directly and have protection function of outside contamination. The purpose of this research is to know how about the effect of using a glycerol plasticizer to film whey-konjac edible films that enriched with clove essential oil. Methods: A completely randomized design was used by different clove essential oil including P10, 0% clov...

background and objective: edible, biodegradable films, by acting as barriers to control the transfer of moisture, oxygen, lipids, and flavours, can prevent quality deterioration and increase the shelf life of food products. on the other hand, regarding edible film capacity in transferring food additives, extending shelf-life of food products could be considered. so by adding antimicrobial-antio...

Edible films were made from proteins (corn-zein and wheat gluten) and celluloses (methyl cellulose and hydroxypropyl cellulose), and tested fog permeability of gases. Oxygen and carbon dioxide permeabilities of edible films were generally lower than those of plastic films. However, water vapor permeabilities of edible films were higher than those of plastic films. The concentration of plasticiz...

there has been a renewed interest in edible films made of renewable and natural polymers such as protein, polysaccharide and lipids. natural polymers derived from natural sources like food protein, offer the greatest opportunities because of their biodegradability and their ability to supplement nutritional value of foods. faba bean is a valuable source of protein and is cultivated in large qua...

in this study, the effect of mentha piperita essence (mpe) incorporation into cassava films on the hydrophilic and physicochemical properties of the resulting biodegradable films was investigated. the properties included solubility, moisture uptake and contact angle. mpe was added into biodegradable films at different amounts (1, 2 and 3%, w/w total solid). all biofilms were plasticized with 40...

A study was conducted to develop banana flour based edible film using Response Surface Methodology. A Central Composite Design was adopted in the optimization of banana flour and sodium alginate level for the development of edible film with 13 different runs and 5 trials of two similar centre points. Effects of banana flour (2-4% w/v) and sodium alginate (0.5-1.0% w/v) level on the thickness, m...

Two Indian wheat cultivars viz. C-306 and RAJ-3765 were used for gluten extraction and developed gluten based edible film. The wet and dry gluten yield of C-306 cultivar was significantly higher than that of RAJ-3765. Five glycerol concentrations viz. 3, 4, 5, 6 and 7 g were tried for film formation and developed films were then compared. Film thickness was independent on glycerol concentration...

Antimicrobial activity and the properties of edible film were studied by incorporating with encapsulated clove (Eugenia caryophyllata Thunb.) oil as a natural antibacterial agent. The minimal bactericidal concentration (MBC) of clove oil inhibited the growth of E. coli O175:H7, S. aureus and L. monocytogenes were tested in the stationary phase. The results showed that 1.0, 1.5 and 0.5% of clove...

Introduction: Due to the advantages of sourdough, its film production for food packaging could be interesting. This study aimed to evaluate the influence of probiotic sourdough based edible film covered on set yogurt and subsequent changes during post fermentation storage. Materials and Methods: The parameters examined included changes to the fermentation characteristics (pH, and viable counts...

Procyanidins, which are natural antioxidants and antimicrobials found in grapes, enhance the quality and extend the shelf life of meat. We explored the effects of edible films incorporating procyanidins on pork loin stored for various times. Procyanidins (0, 0.1, and 0.3%, w/w) were incorporated into the edible films. We assessed meat color, pH, levels of volatile basic nitrogen (VBN) and 2-thi...