Iranian Food Science and Technology Research Journal

IntroductionEdible films and coatings are suitable for fresh, semi-processed foods, and also for processed fruits and vegetables because they can increase their shelf life, protect them from the activity of microorganisms, and ultimately improve their nutritional and sensory value. In addition, edible ... Read More IntroductionEdible films and coatings are suitable for fresh, semi-processed foods, and also for processed fruits and vegetables because they can increase their shelf life, protect them from the activity of microorganisms, and ultimately improve their nutritional and sensory value. In addition, edible films and coatings are able to transfer compounds that may have been added to improve the performance of the coating film and better preserve the product or have benefits for the consumer. The present research was conducted with the aim of investigating the structural physicochemical properties of whey protein concentrate smart film containing pomegranate and red grape anthocyanins and zinc oxide nanoparticles. Material and MethodTo prepare nano composite film, 10 grams of whey protein concentrate powder was added to 90 ml of distilled water. At the beginning of the production of the film, the pH was adjusted to pH = 8 with the help of 0.1 normal soda, and in order to better dissolve the isolate, the solution was heated for 30 minutes at 80 degrees Celsius to ensure denaturation. It was then placed on a magnetic stirrer. After cooling the solution, pomegranate and red grape anthocyanins were added to the solution separately according to the statistical plan. The solution was then homogenized for 10 minutes at 13,000 rpm, and finally zinc oxide nanoparticles were added to the solution according to the statistical plan and homogenized on a magnetic stirrer for 10 minutes, and then in an ultrasound bath to disperse for 10 minutes In the next step, glycerol was added to the 40% of the weight of the dry substance and placed on a rotating magnetic stirrer without heat for 15 minutes. The formed solution was aerated for 10 minutes and 25 ml of it was poured in the center of the plate (8 cm). Then the film was dried in the oven at 38 degrees Celsius and the control film was produced. After preparing the films, the color of the film samples was determined by measuring the color components L* (lightness), a* (red/green) and b* (yellow/blue) using a Hanterlab colorimeter. The thickness of the films was measured by a digital micrometer with an accuracy of 0.001 mm at 10 random points of each film. Finally, humidity, solubility and FTIR measurement tests were also performed for the prepared films. The preparation of whey protein concentrate smart composite film was investigated based on two variables: red grape anthocyanin/pomegranate anthocyanin percentage and copper oxide nanoparticle percentage. Each of which was investigated in five levels and the response surface methodology (RSM) of the central composite design was used. A total of 24 composite films were prepared and their physical and chemical properties were investigated. Also, after analyzing the data, the optimal movies were checked based on optimization and utility function by 11 Design expert statistical software. Results and DiscussionBy increasing the amount of anthocyanin and zinc oxide nanoparticles, the thickness of the layers increased up to the middle point (0.58-0.89 mm), and the largest increase in thickness was observed in samples with 1.5 cc of anthocyanin and 2% of zinc oxide nanoparticles. Also, films with low concentrations of anthocyanin (0.1-4 cc) and a high percentage of the selected range of zinc oxide (0.2-0.7%) show the highest percentage of solubility. The added zinc oxide nanoparticles increased the solubility of the films. FTIR analysis showed that the interactions between whey concentrate and anthocyanins were probably responsible for the changes in the properties of the composite layers. The utility function for each response was estimated by numerical methods and the general utility function was obtained for the optimal samples of red grape and pomegranate. For the optimal pomegranate, the obtained results include the amount of anthocyanin equal to 2.6 cc, zinc oxide nanoparticles 0.6 (weight/volume), solubility 65.37, thickness 0.64 mm, indices a, L and bwere. 27.88 0.24 and -2.01, respectively. Finally its total desirability has been reported as 0.58. The utility function for each answer was estimated by numerical methods and the general utility function was obtained for the optimal samples of red grapes such as the optimal pomegranate. For the optimal grape film samples, the obtained results include: the amount of anthocyanin equal to 1.38 cc, 3.4 zinc oxide nanoparticles (weight/volume), solubility 59.83%, thickness 0.83 mm, a, L and b indices were 27.03, 7.05 and 1.92 respectively and, its total desirability was 0.63.

Investigation of physical and mechanical properties of edible film based on starch and oleic acid: application of coating on Greengage

Masoud Taghizadeh; Asma Eghbal

Volume 15, Issue 4 , September and October 2019, , Pages 517-527

https://doi.org/10.22067/ifstrj.v15i4.65266

Abstract

Introduction: One of the methods for increasing shelf life of food is the use of edible coatings, since films and coatings have an important role in the enhance of shelf life and food product’s marketing. Various edible films are nowadays used for food packaging. Using of these biodegradable compounds ... Read More Introduction: One of the methods for increasing shelf life of food is the use of edible coatings, since films and coatings have an important role in the enhance of shelf life and food product’s marketing. Various edible films are nowadays used for food packaging. Using of these biodegradable compounds is a new method of replacing polymeric materials and of increasing shelf life of food. Film and coating can control the diffusion of water, oxygen and carbon dioxide. Edible coatings also have the ability to enhance color, acid, sugar and taste during storage. Starch as a natural polymer be a lot in the nature and has a low cost and due to its structure containing amylose and amylopectin it is a suitable option for its use as film and edible coating because starch is barrier for oxygen, semi-permeable to CO2, and has good mechanical properties, therefore suitable for packaging films and edible coatings. However, due to the hydrophilic properties of starch, the starch based films are permeable to moisture and water vapor. One of the ways to reduce water vapor permeability for films and edible coatings is to use hydrophobic compounds such as oleic acid that formed in two layers. There is starch in the lower part of layer. Hydrophobic compound place in the upper layer and it is the barrier for water vapor. The main purpose of this research was to produce edible films based on starch and oleic acid and to investigate their characteristics (thickness, solubility, water vapor permeability, and tensile strength). One of the suitable treatments was then selected and tested at three concentrations as a film coating for greengage, and cases of pH drop and loss of weight, color, and hardness of the samples were recorded for four weeks. Material and methods: First, the film of starch and oleic acid were prepared and then the edible film characteristics such as thickness, solubility, water vapor permeability and tensile strength were measured. After evaluating the film parameters, the optimal amount of oleic acid was selected, then the starch and oleic acid solution of 8, 10, 12 g / l were prepared based on film formulation including starch, glycerol, oleic acid and tween 80. Then the characteristics of Greengage such as weight loss, pH, color and rigidity were measured. Result & discussion: The addition of oleic acid resulted increases in thickness of the edible films because of the increase in the material during solvent drying and variation in the relative humidity of the environment during drying of the material.Solubility: By increasing the amount of oleic acid, the amount of solubility decreased, which could be due to the change in the polarity of the film compounds, which increases the hydrophobicity of the film by increasing the oleic acid that is non-polar, and keep the polar parts away from water. Oleic acid, due to good hydrophilic properties, significantly reduces the vapor flow rate. According to the results, the lowest water vapor permeability is for 10% of oleic acid in the film. According to the results, the amount of tensile strength decreased with increasing oleic acid content. On the other hand, elongation has increased with the increase of oleic acid, and this again decreased in the film with 15% oleic acid. Oleic acid is a short-chain fatty acid, so it can be located between the amylose and amylopectin strands as a plasticizer and because of this, the amount of hydrogen cross link in the film has decreased and its resistance has decreased. Subsequently tensile stress of film increased due to the good and proper distribution of oleic acid in the film. But at the level of 15%, this amount of oleic acid was high, increasing the gap between the amylose and amylopectin strands, followed by weakened films, and both the tensile strength and long elongation were reduced. Regarding the parameters obtained in the film production (mechanical strength and transparency and water vapor permeability) the film formulation with 10% oleic acid was selected and the solutions with total solid of 8%, 10% and 12% for Greengage coating are selected. It is observed that weight loss for coated samples is less than the control sample. These results confirm the starch barrier against the passage of oxygen and carbon dioxide. In all treatments pH has increased over time. The increase in pH in the control sample is than the coated samples because of different respiration rates. Coated sample is a suitable gass barrier followed by reduce the amount of respiration rate, resulting in a slower rate of pH change. In the third and fourth weeks, changes were significant, and in the control samples, the amount of light was higher and the green’s index in them decreased. Color changes in fruits can take place due to loss of moisture and chemical and enzymes reactions. Proteolytic enzymes such as polyphenol oxidase can destroy phenolic compounds that affect color. According to the results, the highest weight loss and moisture loss associated with the control sample showed the highest rigidity over time, which significantly reduced these changes with coating the sample. It seems that the concentration of 10 and 12% of oxidized starch and oleic acid emulsion can be used for proper coating with the least loss of weight and color. Due to the fact that the oxidized starch is very transparent and has a low viscosity, its appearance is not negatively affected and can be used in food coatings.

Preparation of anti-Pseudomonas bioactive films by embedding Lactobacillus casei ATCC 39392 in Sodium caseinate and Methyl cellulose matrices

Hoda Ghayomi; Mohammad Ali Najafi; Naser Soltani Tehrani; Mohammad Rahnama

Volume 15, Issue 3 , July and August 2019, , Pages 13-27

https://doi.org/10.22067/ifstrj.v15i3.69218

Abstract

Biodegradable films containing lactic acid bacteria (LAB) are considered as new tools for advanced methods of food storage. In this study, Lactobacillus casei ATCC 39392 (L. casei 39392) was directly incorporated into a film formation solution of sodium caseinate (NaCas) and methyl cellulose (MC). The ... Read More

Antimicrobial effect of WPC-based edible film containing mastic tree sap (Pistacia atlantica Subsp. Kurdica) essential oil on Penicillium expansum

Samira Abbaspour Monjezi; Mohammad Reza Edalatian Dovom; Mohammad Bagher Habibi Najafi; Arash Koocheki

Volume 14, Issue 4 , September and October 2018, , Pages 657-670

https://doi.org/10.22067/ifstrj.v1396i0.64251

Abstract

Introduction: Nowadays, consumers prefer foods produced without synthetic preservatives. These chemical preservatives have been gradually replaced by natural preservatives in formulation of edible films and coating. Since, edible films can be applied as carriers of antimicrobial agents, so, these aforementioned ... Read More Introduction: Nowadays, consumers prefer foods produced without synthetic preservatives. These chemical preservatives have been gradually replaced by natural preservatives in formulation of edible films and coating. Since, edible films can be applied as carriers of antimicrobial agents, so, these aforementioned ingredients can be incorporated in such films. Among edible films, protein-based films such as whey protein concentrate (WPC)-based films are more attractive because they also supply valuable nutrients and introduce acceptable mechanical resistance. On the other hand, these films present moderate barriers to moisture due to the hydrophilic nature of whey proteins. Essential oils (Eos) can be incorporated in to edible films in order to compensate (overcome) this defect. Since no published research has been found on integrating mastic tree sap (Pistacia atlantica sub sp. kurdica) essential oil into whey protein edible films, this essential oil was applied for WPC-based film in this research. Some species belong to Penicillium have been known as contaminants of dairy and fruit products. Among Penicillium sp., P. expansum is more popular for causing post-harvest damage of apples. In this study, our objective was focused on mechanical and anti-fungal properties of WPC-based films incorporated with mastic gum essential oil. Materials and methods: WPC, mastic tree sap and P. expansum were obtained from Multi Milk Company, Kurdistan mastic Gum Company and Persian Type Collection Culture, respectively. Extraction of EO from mastic gum was accomplished using water distillation or hydro distillation with the help of Clevenger-type apparatus for 5 hours to obtain a pale yellow oil. Solution (10%w/w) of WPC in distilled water was prepared. Glycerol (as plasticizer) was added to WPC solution at a ratio of 1:1 WPC: Glycerol. Then concentrations of EO (1000, 2000, 3000 and 4000 ppm) was added to solution and mixed for 2 min. In the next step, some characteristics of film were measured including: thickness and density, water solubility, stability in acidic and alkaline solutions, water vapor permeability and light transmission / film transparency. Some mechanical properties of films such as tensile strength (TS) and elongation at break (%E) of films were also determined. Regarding microbial assays, following the activation and preparation of fungi spore, MIC was determined using Agar Dilution Method. Determination of antimicrobial activity of film was performed according to film disk agar diffusion assay Results & Discussion: With increasing essential oil concentration, film thickness exhibited increasing trend which was due to entrapment of micro-droplets of essential oil in film. Along with increasing EO concentration in film samples, WVP declined significantly (P-value

Evaluation of some Physical and Mechanical Properties of Carboxymethyl cellulose/ Tragacanth Edible Film

Fatemeh Tabari kouchaksaraei; Masoud Rezaei; Peyman Aryaee; Mehdi Abdollahi

Volume 12, Issue 1 , March and April 2016, , Pages 88-97

https://doi.org/10.22067/ifstrj.v1395i1.33230

Abstract

Introduction: An edible film is a thin layer, made of edible materials, which once formed can be placed on, or between food components. Protecting the product from mechanical, physical and chemical damages, as well as microbiological activities, are some of its functions (Falguera et al, 2011). The main ... Read More Introduction: An edible film is a thin layer, made of edible materials, which once formed can be placed on, or between food components. Protecting the product from mechanical, physical and chemical damages, as well as microbiological activities, are some of its functions (Falguera et al, 2011). The main materials made of these films are proteins, lipids and polysaccharides which are able to be used as alone or in blending form (Hernandez et al, 2008 ;Gennadios, 2004). Carboxymethylcellulose (CMC), is a linear polysaccharide that its natural and biodegradable features cause to exhibit excellent film-forming properties (De Moura et al, 2011). Films prepared with these polymers, generally have good gas barrier properties and moderate to propriate mechanical features (Gutierrez et al, 2012). Using the edible, biodegradable films, due to the sensibility to moisture and poor mechanical properties particularly in moist status, is almost limited (Wang et al, 2009; Silva et al, 2009). Because of high hydrophilic property, CMC films also have a low resistant rate to water vapor permeability (Mohanty et al, 2000). Gum Tragacanth (Astragalus sp.) is another polysaccharide used to produce edible films and coatings. This gum can be widely used as a stabilizer, emulsifier and thickener in food industry, pharmaceutics and cosmetics (Azarikia & Abbasi, 2010). Tragacanth also has a prominent effect on physical and mechanical properties of the potato starch-based edible films (Fazel et al., 2002). It has also a proper blending potential in blending with other hydrocolloids, carbohydrates and most of proteins and lipids (Farahnaki et al., 2009). Yet, not any researches has made about the effect of blending tragacanth gum with other carbohydrate polymers. Blending of polymers can enhance the functional properties of the produced films (Bourtoom, 2008). Hereby, the current study has been done in order to preparate the best edible film with suitable physical, mechanical and biodegradable properties and has tried to introduce an ideal blend film made of different rates of carboxy methyl cellulose and tragacanth. Material and methods: In this research in order to improve the physico-chemical characteristics of biodegradable edible films, blending two polymers of carboxymethyl cellulose (CMC) and tragacanth (Astragalus sp.) was studied. At first, it was tried to making the film. For this purpose in laboratory the solubles of CMC 1% w/w and tragacanth of 0/75% w/w were prepared. In order to dissolute the polymers, both polymers subjected to heat (75 օC) and following the temperature decrease (~ 40 օC), glycerol (20% of the polymer) was added to each one. Therefore, CMC and tragacanth were blended to each other at proportions of 25:75, 50:50, and 75:25 (v/v) and water vapor permeability, solubility, mechanical properties and microstructure were evaluated. Microstructure of the produced films was assigned by an electronic microscope (Philips, made in Netherlands). Thickness of samples was determined by a digital balance (0/0001 mm, Mitutoyo- made in Japan) via measuring in five points of each sample. Water vapor permeability, moisture content and solubility rate were conducted by standard. Tensile strength (TS) and elongation at break (EAB) were determined using an Instron universal testing machine (Model TVT 300 Xp, Sweden) operated according to the ASTM standard method D882-01(ASTM, 2002). Statistical Analysis performed by software of SPSS, ver. 20. Normality of data and homogeneity of data were conducted by Kolmogorov-Smirnov and Levene tests, respectively. For significance of treatments effect One-Way Anova and for statistical comparison of data Duncan test were performed. Results and discussion: The results showed that blended film of 50:50, as well as pure CMC film, had a smooth, flat surface without crack, showing that both polymers were properly blended. Among three blend proportions of two polymers, tensile strength was greatest in 50:50 whereas this amount in proportions of 50:50, 75:25 and 25:75 was recorded 44.59, 32.82 and 26.59 MPa, respectively. These results were in line with Ghanbarzadeh et al. (2011), who indicated the quality of maize starch-based films was suited by CMC and citric acid. With decrease of CMC content in blended films the elongation rate of films significantly decreased. This can be attributed to suitable interactions of the two polymers. This is in accordance with report of Tongdeesoontorn et al. (2011) and Mu et al. (2012), who found the different contents of CMC positively affected the films properties. Water vapor permeability was of better status at 50:50 and 25:75 than at 75:25. Solubility in water did not differ among three blend films but it had better conditions in pure CMC film whereas the blend films showed a decrease about 52 to 58% in solubility compared to the pure CMC film. The results of our research is consistent with findings of Tong et al. (2008), who investigated preparation and properties of pullulan -alginate- CMC blend films. The decrease of solubility can probably be due to proper interactions between CMC and tragacanth. Likewise, blending two polymers at different proportions decreased the moisture content of films. It can be stated that because of the linkages between tragacanth and carboxymethyl cellulose polymer chains, a compact structure has been created that not allows water molecules to presence and thus leads to a reduction in moisture content of films. This is in accordance with findings of Gutierrez et al. (2012), who reported that the increase of leaf extract in plant of murta improved the quality properties of the CMC films. Generally, from this investigation it is deduced that blending the two polymers in different proportions can improve some physico-chemical properties of the CMC- tragacanth edible film.

Evaluating the Feasibility of Producing Antimicrobial Film Based on Sodium Caseinate and Essential Oil of Zataria multiflora Boiss

Hashem Razavi Setoti; Seyed Ali Mortazavi; Monirosadat Shakeri; Shahram Beiraghi-Toosi; Elham Asadolahi

Volume 9, Issue 3 , October 2013

https://doi.org/10.22067/ifstrj.v9i3.29588

Abstract

In this study, antimicrobial effects of Zataria Multiflora boiss added to sodium caseinate film on four bacterial species: Staphylococcus aurous, Escherichia coli, Bacillus subtilis and Salmonella intertidis was investigated. Disk diffusion method was used to study the antimicrobial activity of Zataria ... Read More

Effect of Garlic Oil on Physico-Mechanical, Microbial and Organoleptic Properties of Soy Protein Isolate Based Edible Film

Homa Baghaei; Farimah Aghaei; Nasser Sedaghat; Mohebbat Mohebbi

Volume 8, Issue 3 , October 2012

https://doi.org/10.22067/ifstrj.v8i3.18468

Abstract

In view of the importance environmental pollution caused by plastic food packaging, in recent years there is a considerable interest in edible films and coating based on polysaccharides, proteins, lipids or combination of them. Edible coatings also serve as carriers of food additives such as anti-browning ... Read More

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Keywords = Edible film

Production of Whey Protein Concentrate Smart Film Containing Pomegranate and Red Grape Anthocyanin and Zinc Oxide Nanoparticles: Physicochemical and Structural Characteristics

Abstract

Investigation of physical and mechanical properties of edible film based on starch and oleic acid: application of coating on Greengage

Abstract

Preparation of anti-Pseudomonas bioactive films by embedding Lactobacillus casei ATCC 39392 in Sodium caseinate and Methyl cellulose matrices

Abstract

Antimicrobial effect of WPC-based edible film containing mastic tree sap (Pistacia atlantica Subsp. Kurdica) essential oil on Penicillium expansum

Abstract

Evaluation of some Physical and Mechanical Properties of Carboxymethyl cellulose/ Tragacanth Edible Film

Abstract

Evaluating the Feasibility of Producing Antimicrobial Film Based on Sodium Caseinate and Essential Oil of Zataria multiflora Boiss

Abstract

Effect of Garlic Oil on Physico-Mechanical, Microbial and Organoleptic Properties of Soy Protein Isolate Based Edible Film

Abstract