• Title, Summary, Keyword: edible film

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Relationship between Moisture Barrier Properties and Sorption Characteristics of Edible Composite Films

  • Ryu, Sou-Youn;Rhim, Jong-Whan;Lee, Won-Jong;Yoon, Jung-Ro;Kim, Suk-Shin
    • Food Science and Biotechnology
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    • v.14 no.1
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    • pp.68-72
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    • 2005
  • Moisture sorption characteristics of edible composite films were determined and compared against moisture barrier properties. Edible composite films were Z1 (zein film with polyethylene glycol(PEG) and glycerol), Z2 (zein film with oleic acid), ZA1 (zein-coated high amylose corn starch film with PEG and glycerol), and ZA2 (zein-coated high amylose corn starch film with oleic acid). Z2 film showed the lowest equilibrium moisture content (EMC), monolayer value ($W_m$), water vapor permeability (WVP), and water solubility (WS). Surface structure of Z2 was relatively denser and finer than that of other edible films. GAB $W_m$ and C values decreased, while K values increased with increasing temperature. Correlation coefficients of WS:EMC and WVP:EMC at Aw 0.75 were higher than those of WS: $W_m$ and WVP: $W_m$, respectively. EMC values at Aw 0.75 appeared useful for evaluating or predicting moisture barrier properties of edible films.

Characterization of Edible Film Fabricated with Channel Catfish Ictalurus punctatus Gelatin by Cross-Linking with Transglutaminase

  • Oh, Jun-Hyun
    • Fisheries and aquatic sciences
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    • v.15 no.1
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    • pp.9-14
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    • 2012
  • The objectives of this research were to improve the film-forming properties of Channel Catfish Ictalurus punctatus skin gelatin (CSG) by cross-linking with transglutaminase (TG), determine and optimize the TG reaction time, and characterize the mechanical and barrier properties of CSG edible film. Cross-linking of CSG was performed by TG for 0, 10, 20, 30, and 40 min at $50^{\circ}C$, and the reaction was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The color and mechanical and barrier properties of edible films fabricated with CSG cross-linked with TG were characterized. Gelatin yields from the extraction ranged from 18.2% to 23.3%. SDS-PAGE exhibited dark bands at 120 and 250 kDa, indicating successful TG-mediated cross-linking. The color of CSG film was not affected by TG cross-linking. The tensile strength of CSG films cross-linked with TG decreased from 42.59 to 21.73 MPa and the percent elongation increased from 42.92% to 76.96% as reaction times increased from 0 to 40 min. There was no significant difference in water vapor permeability of CSG films.

Characteristics of GMR-SV Sensor for Measurement of Mineral Contents in Edible Water

  • Kim, Da-Woon;Lee, Ju-Hee;Kim, Min-Ji;Lee, Sang-Suk
    • Journal of Magnetics
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    • v.14 no.2
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    • pp.80-85
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    • 2009
  • The mineral dissolution sensor system using GMR-SV and glass/Mg(200 nm) was prepared and characterized. The magnetic field sensitivity of GMR-SV to microscopic magnetic variation was about 0.8%/Oe. The change that occurs when Mg-film dissolves in water, the solubility of water, which is one of the basic properties of mineral water, was sensed by measuring the subtle variation of an electric current. In the case of edible water with Mg mineral added, bubbles were generated on the surface of the Mg film in the first 45 minutes, and the number of drops that were dissolved more rapidly than with the tap and DI waters later reduced to zero. For the edible water samples that each had different mineral Mg concentrations, the Mg solubility speed significantly differed. After injecting Mg film into the edible water, the magnetoresistance of the output GMR-SV signal decreased from a maximum of $45.4\;{\Omega}$ to a minimum of $43.6\;{\Omega}$. The measurement time was within 1 min, giving the rate of change ${\Delta}R/{\Delta}t=0.18\;{\Omega}/s$. This measurement system can be applied to develop a mineral Mg solubility GMR-SV sensor that can be used to sense the change from edible water to reduced alkali.

Development of antimicrobial edible films and coatings: a review (항균 가식성 필름/코팅 개발 현황)

  • Kim, Su Yeon;Min, Sea C.
    • Food Science and Industry
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    • v.50 no.2
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    • pp.37-51
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    • 2017
  • Food packaging strategies have steadily improved with increasing demand for improved food safety, convenience, and shelf life. The development of edible film has been hailed as a technology substituting packaging using synthetic plastics. There has been a surge for research to develop antimicrobial edible films and coatings that can increase microbiological safety while preserving foods. This review addresses recent results that are useful in advancing and extending research into antimicrobial edible films. In this review, we suggest the trend of the development of antimicrobial edible film/coatings by outlining edible film materials, antimicrobial substances, antimicrobial and physical properties of the films, commercial antimicrobial edible films, and methods to statistically predict the efficacy of antimicrobial edible film/coatings, reported in recent studies.

Physical Properties of Nisin-Incorporated Gelatin and Corn Zein Films and Antimicrobial Activity Against Listeria monocytogenes

  • Ku, Kyoung-Ju;Song, Kyung-Bin
    • Journal of Microbiology and Biotechnology
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    • v.17 no.3
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    • pp.520-523
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    • 2007
  • Edible films of gelatin and com zein were prepared by incorporating nisin to the film-forming solutions. Com zein film with nisin of 12,000 IU/ml had an increase of 11.6 MPa in tensile strength compared with the control, whereas gelatin film had a slight increase with the increase of nisin concentration added. Water vapor permeability for both com zein and gelatin films decreased with the increase of nisin concentration, thus providing a better barrier against water. Antimicrobial activity against Listeria monocytogenes increased with the increase of nisin concentration, resulting in 1.4 log cycle reduction for com zein film and 0.6 log cycle reduction for gelatin film at 12,000 IU/ml. These results suggest that incorporation of nisin into com zein and gelatin films improve the physical properties of the films as well as antimicrobial activity against pathogenic bacteria during storage, resulting in extension of the shelf life of food products by providing with antimicrobial edible packaging films.

Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage

  • Kim, Hyoun Wook;Jeong, Jin Young;Seol, Kuk-Hwan;Seong, Pil-Nam;Ham, Jun-Sang
    • Food Science of Animal Resources
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    • v.36 no.2
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    • pp.230-236
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    • 2016
  • 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-thiobarbituric acid-reactive substances (TBARS), and microbial populations for 14 d. The chromaticities and pH values of pork loin wrapped in film containing procyanidins (0.1% and 0.3%) generally increased (p<0.05) with storage time. VBN and TBARS levels, and total bacterial and Escherichia coli (E. coli) counts, significantly decreased (p<0.05) in the procyanidin groups. In particular, procyanidins strongly inhibited TBARS formation. Thus, our findings suggest that edible film impregnated with procyanidins inhibits lipid oxidation and microbial growth, thereby enhancing the quality and shelf life of pork meat.

Defatted Soybean Meal-Based Edible Film Development (탈지 대두박 소재 가식성 생고분자 필름의 개발)

  • Lee, Hanna;Paek, Hee Jeong;Min, Sea Cheol
    • Food Engineering Progress
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    • v.15 no.4
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    • pp.305-310
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    • 2011
  • Edible films were developed from defatted soybean meal (DSM), a byproduct from the soy product industry, investigating the effects of the concentrations of DSM and glycerol and the treatment of high pressure homogenization (HPH) on color, water vapor permeability, and tensile properties of the films. The physical properties of the developed films (DSM films) were compared to those of the films made of soy proteins isolated from the DSM. DSM films were obtained by drying film-forming solutions prepared with DSM powder, glycerol, and water and with and without HPH at 152 MPa. HPH resulted in the formation of continuous and uniform films. Water vapor permeability of the films increased with increase in the concentration of glycerol and decreased by high pressure homogenization. The increase in the glycerol concentration in the film-forming solution prepared without HPH decreased the tensile strength and elastic modulus of the films. However, this effect was not observed with the HPH-treated solution. DSM films possessed higher tensile strength and percentage elongation than the film of soy protein, implying the potential for the DSM film to be applied to food product as an edible film.

Effect of the Fish Oil Fortified Chitosan Edible Film on Microbiological, Chemical Composition and Sensory Properties of Göbek Kashar Cheese during Ripening Time

  • Yangilar, Filiz
    • Food Science of Animal Resources
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    • v.36 no.3
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    • pp.377-388
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    • 2016
  • Objective of the present study is to investigate the effect of coated edible films with chitosan solutions enriched with essential oil (EO) on the chemical, microbial and sensory properties of Kashar cheese during ripening time. Generally, no differences were found in total aerobic mesophilic bacteria, streptococci and lactoccocci counts among cheeses but these microorganism counts increased during 60 and 90 d storage especially in C1 (uncoated sample) as compared with coated samples. Antimicrobial effectiveness of the films against moulds was measured on 30, 60, and 90 d of storage. In addition of fish EO into chitosan edible films samples were showed to affect significantly decreased the moulds (p<0.05) as 1.15 Log CFU/g in C4 (with fish oil (1% w/v) fortified chitosan film) on the 90th d, while in C1 as 3.89 Log CFU/g on the 90th d of ripening. Compared to other cheese samples, C2 (coated with chitosan film) and C4 coated cheese samples revealed higher levels of water-soluble nitrogen and ripening index at the end of storage. C2 coated cheese samples were preferred more by the panellists while C4 coated cheese samples received the lowest scores.

Characteristics of Mineral Mg Dissolving Sensor in Edible Water using GMR-SV Device (거대자기저항 스핀밸브 소자를 이용한 음용수 미네랄 Mg 용해센서 특성 연구)

  • Lee, Ju-Hee;Kim, Da-Woon;Kim, Min-Ji;Park, Kwang-Seo;Kang, Joon-Ho;Lee, Sang-Suk
    • Journal of the Korean Magnetics Society
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    • v.18 no.5
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    • pp.174-179
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    • 2008
  • The measurement dissolution sensor system using GMR-SV device with magnetic sensitivity of 0.8 %/Oe and Mg-film thick of 200 nm and Mg-foil thick of 50 mm was fabricated and characterized. During the water dissolving process of Mg-film and Mg-foil, the subtle variation of magnetic field by the decrease of current in solenoid was detected by the GMR-SV sensor. The variations of Mg bubble number and ORP as a function of time for three different kinds of edible, tap, and distilled water, are measured and compared. A After 45 min, the speed of fast dissolving Mg was shown the order of edible > tap > DI water. The variation of output magnetoresistance as a function of dissolved time of Mg-film and Mg-foil for edible water, which is composed of mineral content of $0.8{\sim}5.4\;mg/l$ was investigated. The response times for the dissolution in edible water were 5 min and 20 min, respectively. From the measurement of dissolving time and speed for Mg-film and Mg-foil using GMR-SV device, the mineral Mg sensor system in edible water can be possible to develop.

Development of Antimicrobial Edible Film from Defatted Soybean Meal Fermented by Bacillus subtilis

  • KIM , HYUNG-WOOK;KIM, KYUNG-MI;KO, EUN-JUNG;LEE, SI-KYUNG;HA, SANG-DO;SONG, KYUNG-BIN;PARK, SANG-KYU;KWON, KI-SUNG;BAE, DONG-HO
    • Journal of Microbiology and Biotechnology
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    • v.14 no.6
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    • pp.1303-1309
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    • 2004
  • In order to extend shelf-life of the packaged or coated foods, an antibacterial edible film was developed. Antimicrobial activities of 9 bacteriocin-like substance (BLS)­producing strains were evaluated after growing them on defatted soybean meal medium (DSMM). Bacillus subtilis was selected among those, because it showed the biggest inhibition zone against 6 problem bacteria in food. The antimicrobial edible film, containing $0.32\%$ of BLS, was produced from the fermented soybean meal with B. subtilis at the optimum condition of pH 7.0-7.5 and $33^{\circ}C$ for 33 h. The antimicrobial activity of the film was over $50\%$ of the maximum activity after film production with heat treatment at $90^{\circ}C$ and pH adjustment to 9. When the soy protein film with BLS was applied on the agar media containing E. coli, the growth inhibition was much higher than the ordinary soy protein film. These results indicate that the soy protein film with BLS from B. subtilis can be used as a new packaging material to extend the shelf-life of foods.