Article
Food Science & Technology
Huawei Zhou, Ning Yang, Jingwen Hou, Chunwei Yu, Zhu Jin, Ping Zeng, Lingxin Yang, Yuli Fu, Yuanyuan Shen, Shengrong Guo
Summary: The effects of CaCl2, HCl, acetic acid, and citric acid on the dynamic mechanical performances and physicochemical properties of sodium alginate (SA) edible films were investigated. The results showed that all the treatments improved the water resistance and mechanical properties of the films. Different treatments had different effects on the properties of the films, such as CaCl2 treatment resulting in the lowest solubility, acetic acid treatment resulting in the highest elongation at break, and citric acid treatment resulting in the lowest equilibrium moisture content and water vapor permeability. The film surface morphology remained dense and compact after various treatments, and FT-IR spectra analysis showed increased hydrogen-bond interaction due to the acid treatments. This study provides new information for the modification of SA edible films.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Acoustics
Jingjing Cheng, Leqi Cui
Summary: Pea protein isolates were used to produce protein-based edible films with ultrasound treatment, resulting in improved structural and functional properties such as increased transparency and tensile strength, reduced water permeability and moisture content.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Chemistry, Applied
Swati Kanwar, Usman Ali, Koushik Mazumder
Summary: Arabinoxylan and cellulose were extracted from wheat straw, while starch was extracted from potato peel. Esterification with fatty acids led to loss of crystallinity in cellulose and starch, affecting their properties in film formation. Films with laminar structures showed better water vapor barrier properties but reduced mechanical strength. Thermal stability of the films was enhanced by esterification.
CARBOHYDRATE POLYMERS
(2021)
Article
Agricultural Engineering
Ana Lazara Matos de Oliveira, Juliana Aparecida Correia Bento, Marilia Candido Fidelis, Matheus Cordasso Dias, Hanna Elisia Araujo de Barros, Caio Vinicius Lima Natarelli, Rafael Carvalho do Lago, Jorge Wanderson Barbosa, Paulo Cesar Ossani, Marcio Caliari, Manoel Soares Soares, Gustavo Henrique Denzin Tonoli, Elisangela Elena Nunes Carvalho, Marcelo Franco, Marcelo Angelo Cirillo, Eduardo Valerio de Barros Vilas Boas
Summary: The objective of this study was to develop biodegradable films produced from broken grains of rice, sorbitol, and pectin, and to evaluate the influence of pine, eucalyptus, and corn straw nanofibers on the properties of the films. The results showed that the addition of cellulose nanofibers increased the film opacity and decreased water vapor permeability and solubility. The nanofibers also improved the mechanical properties of the films, making them suitable for coating and food packaging applications.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Polymer Science
Enrique Javier Jimenez-Regalado, Carolina Caicedo, Abril Fonseca-Garcia, Claudia Cecilia Rivera-Vallejo, Rocio Yaneli Aguirre-Loredo
Summary: The use of starch and chitosan blends for producing biodegradable packaging materials has been explored, and the addition of chitosan has been found to enhance the physical, mechanical properties, as well as the water vapor barrier of the films. The composite films consisting of starch and chitosan are excellent choices for developing biodegradable packaging materials for the food industry.
Review
Food Science & Technology
Basharat Yousuf, Yaqing Sun, Shimin Wu
Summary: Edible coatings and films are a promising strategy for preserving food quality and extending shelf life, with lipids playing a crucial role in this process. The use of lipids in edible coatings and films is becoming a key focus in research.
FOOD REVIEWS INTERNATIONAL
(2022)
Article
Polymer Science
Shih-Chen Shi, Pramod Kumar Mandal, Tao-Hsing Chen
Summary: The study shows that MoS2 additives can significantly improve the mechanical and vapor barrier properties of HPMC composite materials, thus improving their application performance.
Article
Engineering, Civil
Tingting Liu, Qingchun Yu
Summary: This paper presents an experimental approach to investigate the permeability of water vapor in shale. The results show that the permeability decreases significantly at the equilibrium of water vapor adsorption compared to the initial stage. This reduction in permeability is caused by the decrease in pore size and resulting pore throat blockage.
JOURNAL OF HYDROLOGY
(2022)
Article
Food Science & Technology
Neha Kumari, Sneh Punia Bangar, Michal Petru, R. A. Ilyas, Ajay Singh, Pradyuman Kumar
Summary: The study found that the fenugreek protein concentrate film exhibited different physicochemical, mechanical, thermal, and surface morphological characteristics at different pH values, showing good thermal stability and structural properties. This film can be used as an edible packaging film.
Article
Biochemistry & Molecular Biology
Pornchai Rachtanapun, Sarinthip Thanakkasaranee, Rafael A. Auras, Nareekan Chaiwong, Kittisak Jantanasakulwong, Pensak Jantrawut, Yuthana Phimolsiripol, Phisit Seesuriyachan, Noppol Leksawasdi, Thanongsak Chaiyaso, Sarana Rose Somman, Warintorn Ruksiriwanich, Warinporn Klunklin, Alissara Reungsang, Thi Minh Phuong Ngo
Summary: The effect of sodium hydroxide concentrations on the morphology, mechanical properties, and water barrier properties of carboxymethyl rice starch films was investigated. Increasing NaOH concentrations resulted in higher degree of substitution of CMSr powders, leading to changes in morphology. The water solubility, elongation at break, and water vapor permeability of the films increased as NaOH concentrations increased, while the water contact angle, melting temperature, and tensile strength decreased.
Article
Chemistry, Applied
Abril Fonseca-Garcia, Enrique Javier Jimenez-Regalado, Rocio Yaneli Aguirre-Loredo
Summary: Starch and chitosan-based biodegradable materials can be enhanced with the addition of Pluronic F127 to increase their hydrophobicity and improve water vapor barrier properties, resulting in a more homogeneous and smoother surface.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Applied
Shumin Wang, Han Chen, Yi Tong, Yi Li, Jijun Zhang, Chong Chen, Fazheng Ren, Caiyun Hou, Pengjie Wang
Summary: In this study, sodium caseinate (CN) was combined with zein to fabricate composite films, which improved the mechanical and barrier properties of zein films. The addition of CN increased the elongation at break, tensile strength, and water contact angle, while decreasing water vapor permeability. CN also increased the thermal stability of the composite films. Infrared spectral analysis and scanning electron microscopy confirmed the high compatibility and strong interactions between CN and zein.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Fidele Benimana, Irina Y. Potoroko, Prateek Pathak, Shirish H. Sonawane, Shriram Sonawane, Uday D. Bagale
Summary: In this study, sunflower oil nanoemulsion was formed using ultrasound techniques, and active films based on whey protein mixture were developed. The results showed that the presence of nanoemulsion improved the mechanical properties and antimicrobial activity of the film, while decreasing water vapor permeability.
FOOD SCIENCE & NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Limin Dai, Hengjie Yu, Jun Zhang, Fang Cheng
Summary: Starch-based nanocomposite films reinforced by cross-linked starch nanocrystals (CSNCs) were successfully prepared, showing promising enhancement effects. When the content of CSNCs reached 10%, the nanocomposite film exhibited the best overall performance, making it highly prospective for food packaging and preservation.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Engineering, Environmental
Hyun-Ji Kim, Swarup Roy, Jong-Whan Rhim
Summary: Cellulose-based films using different types of cellulose nanofibers (CNFs) showed varying properties depending on the CNF types, with CNFENZ film exhibiting higher thermal stability and water vapor barrier properties due to its higher cellulose crystallinity index (CI). The CNF films had lower water vapor permeability than the CMC film and higher tensile strength, especially in CNFTEMPO and CNFCM films.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2021)
