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| Zaman,Nurshahira Binti Khairul; Lin,Nyam Kar; Phing,Pui Liew. |
| ABSTRACT Herbs and spices, having antimicrobial effect, can be incorporated into edible films, to extend product shelf life and the reduce the risk of microbial growth on food. The aim of this study is to develop chitosan film incorporated with Garcinia atroviridis, also known as ‘asam gelugur’, ‘asam gelugo’, or ‘asam keping’. The film with different concentrations of Garcinia atroviridis (1 to 5% v/v) with chitosan (1.5% w/v) were investigated for its physical, mechanical and antibacterial properties. With the increase of Garcinia atroviridis extract incorporated, water solubility of the films increases (from 21.17 to 53.61%). Increase of Garcinia atroviridis incorporated into chitosan film also increase the total color difference. Film with higher... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Herbs; Edible film; Storage. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542018000600666 |
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| OTHMAN,Siti Hajar; EDWAL,Siti Amirah Mohammad; RISYON,Nazratul Putri; BASHA,Roseliza Kadir; A. TALIB,Rosnita. |
| Abstract The water sorption and permeability properties of edible film produced from potato peel waste was investigated under different levels of relative humidity (23, 33, 43, 57, 75% RH) and temperatures (5, 30, 50 °C). The water sorption behaviour and isotherms of the film were investigated by fitting water sorption data to the Peleg model and the Guggenheim, Anderson de Boer model (GAB model). The amount of moisture content, time required for the moisture content of the film to reach equilibrium, water sorption rate, and water sorption capacity increased when the relative humidity increased. The effect of temperature on moisture content, water sorption rate, water sorption capacity, and monolayer moisture content is complex and related to the water... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Edible film; Food packaging; Water permeability; Water sorption. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500063 |
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| SANTOSO,Budi; HAZIRAH,Ranti; PRIYANTO,Gatot; HERMANTO,dan; SUGITO,dan. |
| Abstract The objective of this research was to determine the effect of Uncaria gambir Roxb filtrate addition on functional edible films based on corn starch. This study used a Factorial Randomized Completely Design with two treatments and three replication for each treatment. The first factor was the concentration of Uncaria gambir Roxb filtrate (20%, 30%, 40%) and the second factor was the mixing separation method (filtering, centrifuge 1000 rpm, centrifuge 2000 rpm). The results showed that treatment of Uncaria gambir Roxb filtrate and the mixing separation method had significant effect on thickness, elongation percentage, water vapour transmission rate, antioxidant and antibacterial activities of edible film. The interaction of Uncaria gambir Roxb... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Corn starch; Edible film; Filtrate; Uncaria gambir Roxby. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400837 |
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