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2 articles for “edible film”
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Effect of Formaldehyde Treatment on the Barrier and Mechanical Properties of Oat Protein Films
Abstract: Oat protein 5% with 40% glycerol as a plasticizer was used to prepare edible films, and formaldehyde was chemically added to the film's solution at four concentrations. The films' barrier and mechanical properties were then investigated. The films were characterized by being medium transparency, homogeneous, odorless, and with a thickness ranging between 0.12 and 0.15 mm. It was also observed that the water vapor permeability decreased whenever the concentration of …
Published in Journal of Polymer & Composites · Vol. 11, Issue 2, 2023 · pp. 1–8 Read article
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Crosslinked Starch Polymer for Coating on Fruit/Vegetable for Preservation Derived from Waste De-Oiled Soybean Cake
Abstract: Cross-linked starch films have been prepared by reacting starch extracted from de-oiled soybean cake (waste material from oil industry) with bio-based acids citric acid and tartaric acid. The obtained films were characterized by spectroscopic, thermal and surface morphological techniques. Thermal analysis showed that thin film has good thermal stability. The micrographs obtained from scanning electron microscopy showed the film surface has smooth and uniform morphology. Biological properties like cytocompatibility, antimicrobial …
Published in Journal of Catalyst & Catalysis Read article