Edible films from alginate-acerola puree reinforced with cellulose whiskers

Fruit purees, combined or not with polysaccharides, have been used in some studies to elaborate edible films. The present study was conducted to evaluate tensile properties and water vapor barrier of alginate-acerola puree films plasticized with corn syrup, and to study the influence of cellulose whiskers from different origins (cotton fiber or coconut husk fiber, the latter submitted to one- or multi-stage bleaching) on the film properties. The whiskers improved the overall tensile properties (except by elongation) and the water vapor barrier of the films. The films with coconut whiskers, even those submitted only to a one-stage bleaching, presented similar properties to those of films with cotton whiskers, despite the low compatibility between the matrix and the remaining lignin in coconut whiskers. This was probably ascribed to a counterbalancing effect of the higher aspect ratios of the coconut whiskers. (C) 2011 Elsevier Ltd. All rights reserved.

Physical properties of edible films based on bovine myofibril proteins

Myofibril proteins have excellent filmogenic properties. The objective of this article was to study the effect of the thermal treatment, of the pH and of the plasticizer concentration (Cp) of the filmogenic solution (FS), using over some physical properties of edible films, using a surface and response methodology (SRM). Films were made of lyophilized myofibril proteins (LMP) extracted from bovine muscle, employing the technique of solubility obtained from diluted saline solutions. The films were elaborated from FS containing 1 g of LMP/100g of FS and from Cp of 50 g to 79 g of glycerin/100 g of LMP. The LMP was dispersed in water under moderate agitation, and the pH was kept at 2.5-3.5 with the use of acetic acid. The FS were submitted to thermal treatment at different temperatures for 45 minutes. Films were dried in ventilated oven at 37 degrees C/18hr, conditioned at 75% of relative humidity at 25 degrees C/48 hr before analysis of: mechanical properties by puncture test; apparent opacity by spectrophotometer; solubility by immersion in water; and water vapor permeability by the gravimetric method. In general, films showed good appearance, translucent, easily handled and touchable, except for the films formed with pH 2.5 and at a low temperature (35 degrees C), with a medium thickness of 0.400 +/- 0.005 mm. The pH of the FS significantly affected all the physical properties under study. The temperature of the thermal treatment of the FS greatly affected the force at the rupture, solubility and water vapor permeability. This treatment can promote intermolecular interactions through the formation of disulphide bonds; however a very intense treatment can reverse this effect by irreversible structural alterations in the proteins. The glycerol concentration affected considerably all the properties under study, with the exception of the apparent opacity. Plasticizer increases the mobility of macromolecules with consequences in all physical properties.

Functional properties of gelatin-based films containing Yucca schidigera extract produced via casting, extrusion and blown extrusion processes: A preliminary study

Gelatin-based films containing both Yucca schidigera extract and low concentrations of glycerol (0.25-8.75 g per 100 g protein) were produced by extrusion (EF) and characterized in relation to their mechanical properties and moisture content. The formulations that resulted in either larger or smaller elongation values were used to produce films via both blown extrusion (EBF) and casting (CF) and were characterized with respect to their mechanical properties, water vapor permeability, moisture content, solubility, morphology and infrared spectroscopy. The elongation of the EF films was significantly higher than that of the CF and EBF films. The transversal section possessed a compact, homogeneous structure for all of the films studied. The solubility of the films (36-40%) did not differ significantly between the different processes evaluated. The EBF films demonstrated lower water vapor permeability (0.12 g mm m-(2) h(-1) kPa(-1)) than the CF and EF films. The infrared spectra did not indicate any strong interactions between the added compounds. Thermoplastic processing of the gelatin films can significantly increase their elongation; however, a more detailed assessment and optimization of the extrusion conditions is necessary, along with the addition of partially hydrophobic compounds, such as surfactants. (C) 2012 Elsevier Ltd. All rights reserved.

Development and optimization of biodegradable films based on achira flour

The influence of glycerol concentration (C-g), process temperature (T-p), drying temperature (T-s), and relative humidity (RH) on the properties of achira flour films was initially assessed. The optimized process conditions were C-g of 17g glycerol/100g flour, T-p of 90 degrees C, T-s of 44.8 degrees C, and RH of 36.4%. The films produced under these conditions displayed high mechanical strength (7.0 MPa), low solubility (38.3%). and satisfactory elongation values (14.6%). This study showed that achira flour is a promising source for the development of biodegradable films with good mechanical properties, low water vapor permeability, and solubility compared to films based on other tubers. (c) 2011 Elsevier Ltd. All rights reserved.

Cassava starch biodegradable films: Influence of glycerol and clay nanoparticles content on tensile and barrier properties and glass transition temperature

In this this study, glycerol content and its incorporation method on tensile and barrier properties of biodegradable films (BF) based on cassava starch were analyzed. ANOVA showed that the glycerol incorporation method did not influence the results (P > 0.05), however the glycerol content influenced significantly the tensile and barrier properties of the films (P < 0.05). Films prepared with lower glycerol content presented better tensile and barrier properties than films with higher content. Films were then prepared with addition of clay nanoparticles and their tensile and barrier properties and glass transition temperature were measured. ANOVA indicated that both glycerol and clay nanoparticles influenced significantly the tensile and barrier properties (P < 0.05), diminishing film permeability when clay nanoparticles were present, while the glass transition temperature was not influenced (P > 0.05). (C) 2011 Elsevier Ltd. All rights reserved.

Development of Novel Guava Puree Films Containing Chitosan Nanoparticles

One of the overall goals of industries is to use packages that do not cause environmental problems at disposal time, but that have the same properties as the conventional ones. The goal of this study is to synthesize edible films based on hydroxypropyl methylcellulose (HPMC) with guava puree and chitosan (CS) nanoparticles. This was divided into two stages, the first is the synthesis of chitosan nanoparticles and the second is the production of the films. For the nanoparticles, average size and zeta potential measurements were performed. The characterizations of mechanical and thermal properties, solubility and water vapor permeability tests were conducted in the films. It was observed that when the nanoparticles were added to HPMC and guava puree films, they improved their mechanical and thermal properties, as well as decreased the films solubility and permeability. The potential application of the films prepared would be in edible films with flavor and odor to extend the shelf life of products.

Comparative study and characterization of starches isolated from unconventional tuber sources

Some properties of canna (Canna indica L.) and bore (Alocasia macrorrhiza) starches were evaluated and compared using cassava starch (Manihot esculenta Crantz) as a reference. Proximate analysis, differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and viscosity measurements were performed. Canna and bore starches showed a similar degree of purity as that of the cassava starch. Canna starch exhibited higher thermal stability and viscosity of solution values than those of bore and cassava starches. XRD spectra showed that canna starch crystallizes as a B-type structure; however, bore and cassava starches crystallize as an A-type structure. Results proved that canna and bore starches are promising bio(materials), obtained from unconventional sources, to be used for industrial applications, as their physicochemical properties are similar to those of cassava starch, which it is known has potential applications in this area.

Development of cellulose-based bactericidal nanocomposites containing silver nanoparticles and their use as active food packaging

The use of nanomaterials, including metallic as active fillers in polymeric nanocomposites for food packaging has been extensively investigated. Silver nanoparticles (AgNPs), in particular, have been exploited for technological applications as bactericidal agents. In this paper, AgNPs were incorporated into a hydroxypropyl methylcellulose (HPMC) matrix for applications as food packaging materials. The average sizes of the silver nanoparticles were 41 nm and 100 nm, respectively. Mechanical analyses and water vapor barrier properties of the HPMC/AgNPs nanocomposites were analysed. The best results were observed for films containing smaller (41 nm) AgNPs. The antibacterial properties of HPMC/AgNPs thin films were evaluated based on the diameter of inhibition zone in a disk diffusion test against Escherichia coli (E. coil) and Staphylococcus aureus (S. aureus). The disk diffusion studies revealed a greater bactericidal effectiveness for nanocomposites films containing 41 nm Ag nanoparticles. (C) 2011 Elsevier Ltd. All rights reserved.