Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Physical Properties of Gelidium corneum Films Treated with Cinnamaldehyde - Research Note -

  • Ku, Kyoung-Ju (Department of Food Science & Technology, Chungnam National University) ;
  • Seo, Yung-Bum (Department of Forest Products, Chungnam National University) ;
  • Song, Kyung-Bin (Department of Food Science & Technology, Chungnam National University)
  • Published : 2007.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

Gelidium corneum films were prepared using cinnamaldehyde as a cross-linking agent and their physical properties were determined. Tensile strength (TS) value of the film containing 0.01% cinnamaldehyde was higher than the control by 8.31 MPa. However, increasing cinnamaldehyde from 0.01% to 0.1% significantly decreased TS from 9.54 MPa to 0.03 MPa, and no film was formed at 1% cinnamaldehyde. On the contrary, when cinnamaldehyde content was increased from 0.01% to 0.1%, % elongation was increased from 1.44% to 2.75%. Water vapor permeability (WVP) of the film containing 0% and 0.01% cinnamaldehyde were 1.64 ng m/m$^2$sPa and 1.42 ng m/m$^2$sPa, respectively. There was no significant difference in Hunter values among treatments. Scanning electron microscopy results revealed that both cinnamaldehyde and control films had similar surfaces. These results suggest that 1.5% Gelidium corneum treated with 0.01% cinnamaldehyde should be the most suitable condition for film formation.

Keywords

References

  1. Bourtoom T, Chinnan MS, Jantawat P, Sanguandeeku R. 2006. Effect of select parameters on the properties of edible film from water-soluble fish proteins in surimi wash-water. Lebensm Wiss Technol 39: 405-418 https://doi.org/10.1016/j.lwt.2005.02.020
  2. Rawatt RJ, Gennadios A, Weller CL, Hanna MA. 1993. The plastic waste problem. Chem Technol 23: 56-60
  3. Rhim JW, Hwang KT, Park HJ, Jung ST. 1996. Water-vapor transfer characteristics of carrageenan-based edible films. Korean J Food Sci Technol 28: 417-422
  4. Gennadios A, Weller CL. 1990. Edible films and coatings from wheat and corn proteins. Food Technol 44: 63-69
  5. Rhim JW, Kim JH. 2004. Preparation of bio-degradable films using various marine algae powder. Korean J Food Sci Technol 36: 69-74
  6. Do JR. 1997. Extraction and purification of agar from Gelidium amansii. J Korean Fish Soc 30: 423-427
  7. Do JR, Nam YI, Park JH, Jo JH. 1997. Studies on chemical composition of red algae. J Korean Fish Soc 30: 428-431
  8. Kim HG, Kim OD, Son HJ. 1997. Physicochemical and rheological properties of agar by physical treatment. Korean J Food & Nutr 10: 228-233
  9. Seo YB. 2005. Method for preparing a pulp having low content of inner gel extract from Rhodophyta. Korean patent 10-2005-0096042
  10. Lee MS, Lee SH, Ma YH, Park SK, Bae DH, Ha SD, Song KB. 2005. Effect of plasticizer and cross-linking agent on the physical properties of protein films. J Food Sci Nutr 10: 88-91 https://doi.org/10.3746/jfn.2005.10.1.088
  11. ASTM. 1993. Standard test methods for tensile properties of plastics. D638M, Annual Book of ASTM Standards. Philadelphia, PA, USA. p 59-67
  12. ASTM. 1983. Standard test methods for water vapor transmission of materials. E 96-80, Annual Book of ASTM Standards. Philadelphia, PA, USA. p 761-770
  13. Park H, Manjeet S. 1995. Gas and water vapor Barrier properties of edible films form protein from protein and cellulose materials. J Food Eng 25: 497-507 https://doi.org/10.1016/0260-8774(94)00029-9
  14. Mok JS, Song KC, Kang CS, Chang SH. 2002. Improvement of physical properties for edible films from Alaska pollack protein. J Korean Fish Soc 35: 417-423 https://doi.org/10.1016/j.jfoodeng.2003.09.018
  15. Hamaguchi PY, WuYin W, Tanaka M. 2007. Effect of pH on the formation of edible films made from the muscle proteins of Blue marlin (Makaira mazara). Food Chem 100: 914-920 https://doi.org/10.1016/j.foodchem.2005.10.045
  16. Ou S, Kwok KC, Kang Y. 2004. Changes in in vitro digestibility and available lysine of soy protein isolate after formation of film. J Food Eng 64: 301-305 https://doi.org/10.1016/j.jfoodeng.2003.10.013
  17. Rodriguez M, Oses J, Ziani K, Mate JI. 2006. Combined effect of plasticizers and surfactants on the physical properties of starch based edible films. Food Res Intern 39: 840-846 https://doi.org/10.1016/j.foodres.2006.04.002
  18. Vanessa DA, Suzana M, Adelaide B, Maria VE. 2007. Effect of glycerol and amylose enrichment on cassava starch films properties. J Food Eng 78: 941-946 https://doi.org/10.1016/j.jfoodeng.2005.12.007
  19. Ma YH, Song KB. 2005. Physical properties of silk fibroin films treated with various plasticizers. J Food Sci Nutr 10: 187-190 https://doi.org/10.3746/jfn.2005.10.2.187

Cited by

  1. Mechanical Properties of a Gelidium corneum Edible Film Containing Catechin and Its Application in Sausages vol.73, pp.3, 2008, https://doi.org/10.1111/j.1750-3841.2008.00700.x
  2. Retention and Release of Cinnamaldehyde from Wheat Protein Matrices vol.14, pp.5, 2013, https://doi.org/10.1021/bm400158t
  3. Effect of Various Plasticizers and Ferulic Acid on the Physical Properties of Gelidium corneum Film vol.38, pp.6, 2009, https://doi.org/10.3746/jkfn.2009.38.6.727
  4. Physical and antimicrobial properties of Gelidium corneum/nano-clay composite film containing grapefruit seed extract or thymol vol.98, pp.4, 2010, https://doi.org/10.1016/j.jfoodeng.2010.01.021
  5. Physical Properties ofGelidium corneum-Gelatin Blend Films Containing Grapefruit Seed Extract or Green Tea Extract and Its Application in the Packaging of Pork Loins vol.74, pp.1, 2009, https://doi.org/10.1111/j.1750-3841.2008.00987.x
  6. Characterization of a Corn Fiber Protein Film Containing Green Tea Extract vol.58, pp.2, 2015, https://doi.org/10.3839/jabc.2015.025
  7. Preparation and mechanical properties of rice bran protein composite films containing gelatin or red algae vol.20, pp.3, 2011, https://doi.org/10.1007/s10068-011-0099-1
  8. Application of Gelidium corneum Edible Films Containing Carvacrol for Ham Packages vol.75, pp.1, 2010, https://doi.org/10.1111/j.1750-3841.2009.01431.x
  9. Antimicrobial Activity of a Gelidium corneum - Gelatin Blend Film Containing Fermented Pollen Extract and Its Application in the Packaging of Pork Loins vol.29, pp.3, 2009, https://doi.org/10.5851/kosfa.2009.29.3.391
  10. Incorporating Grapefruit Seed Extract into Gelidium corneum－Whey Protein Isolate Blend Packaging Film Increases the Shelf Life of Fish Paste vol.13, pp.4, 2008, https://doi.org/10.3746/jfn.2008.13.4.370