The purpose of this work was to evaluate chitosan edible films (CH) incorporated with maqui berry extracts (MB) for (i) the inhibition growth of some bacterial strains (ii) their total phenolic (TPC) and total flavonoid content and (iii) their antioxidant activity to define if the chitosan edible films incorporated with maqui berry extract (CH þ MB) could be used as natural active films for foo...

Interest in biodegradable edible films as packaging or coating has increased because their beneficial effects on foods. In particular, food products are highly dependents on thermal stability, integrity and transition process temperatures of the packaging. The present work describes a complete data of the thermal degradation and dynamic mechanical properties of starch-glycerol based films with ...

Edible films were elaborated from gelatin solutions (4% w/v) of mahi-mahi skin (Coryphaena hippurus) with 2,5; 5; 7,5 and 10% v/v oregano extract (OE) its physicochemical, antimicrobial, structural surface properties determined. The control 2.5% OE showed the lowest moisture opacity values highest viscosity values. All inhibited growth Staphylococcus aureus Proteus vulgaris. Alone antimicrobial...

oxidative and microbiological degradations are the main factors that determine the quality of food and the shelf life. color and moisture stability are important quality attributes that contribute to meat shelf life, salability and consumer acceptability. there is currently considerable interest in edible films coatings and natural antioxidants because of their potential to improve the quality ...

barrier properties are one of the most important factors in the edible film. in this study, edible mungbean films were prepared containing (0%, 15%, 30%, 45%) concentrations of rosemary aqueous extract. then the effect of rosemary was investigated on colorimetric and barrier properties (water vapor permeability, oxygen permeability). rosemary extract increased the absorption of color in the vis...

Techniques in food packaging are varying depending on the global trends, changes technology, sense of responsibility for nature, and consumer expectations. One new techniques using industry recent years is edible films coatings. Edible coatings biomaterials that applied as a thin layer can be consumed with food. Films obtained from different sources to foods application techniques. fresh fruits...

The packaging protects food from actions of external agents, alterations and contaminations, in addition to adulteration. Edible films are structures produced biopolymers, which can replace non-biodegradable packaging. These have been formulated with naturally polymers polysaccharides, lipids proteins, isolated or combined each other. polysaccharides proteins transparent flexible, although less...

native fish gelatin has some disadvantages such as high hydrophilic, and solubility in cold water. mixing with other biopolymers and crosslinking by sugars may improve functional properties of fish gelatin. so in this research, the effects of ribose were investigated on moisture sorption isotherm, solubility in water, and mechanical properties of cold water fish gelatin (cwfg) films. ribose sug...