novel edible emulsified films were made using pistachio globulin protein (pgp) and palmitic fatty acid at concentrations of 2, 4, and 6 % w/w protein by tween-80 and homogenization technique. addition of palmitic acid to the pgp filmogenic solution resulted in great reduction of wvp in the emulsified films (37-40 %). concentration of palmitic acid did not create significant difference (p>0.05) ...

Many factors influence physical properties of edible composite films fabricated from hydrocolloids and lipids. Novel edible emulsified films were made using PGP, glycerol and stearic (SA) or oleic (OA) fatty acids by Tween-80 addition and emulsification of filmogenic solutions. In this study, the effect of physical state of fatty acids on the pistachio globulin protein (PGP) edible film prop...

The objective of this work is to study the effect of the rapeseed oil content on the physical properties of whey protein emulsion films. For this purpose, whey protein films with the addition of 0, 1, 2 and 3% of rapeseed oil, and glycerol as a plasticizer were obtained by the casting method. Film-forming emulsions were evaluated and compared using light scattering granulometry. The Sauter mean...

Background: Edible film is a food packaging that can be eaten directly and have protection function of outside contamination. The purpose of this research is to know how about the effect of using a glycerol plasticizer to film whey-konjac edible films that enriched with clove essential oil. Methods: A completely randomized design was used by different clove essential oil including P10, 0% clov...

background and objective: edible, biodegradable films, by acting as barriers to control the transfer of moisture, oxygen, lipids, and flavours, can prevent quality deterioration and increase the shelf life of food products. on the other hand, regarding edible film capacity in transferring food additives, extending shelf-life of food products could be considered. so by adding antimicrobial-antio...

3D-39, in: A.R. Gavaskar and A.S.C. Chen (Eds.), Remediation of Chlorinated and Recalcitrant Compounds—2004. Proceedings of the Fourth International Conference on Remediation of Chlorinated and Recalcitrant Compounds (Monterey, CA; May 2004). ISBN 1-57477-145-0, published by Battelle Press, Columbus, OH, www.battelle.org/bookstore. GUIDELINES FOR EFFECTIVE DISTRIBUTION OF EMULSIFIED EDIBLE OILS...

Edible films were made from proteins (corn-zein and wheat gluten) and celluloses (methyl cellulose and hydroxypropyl cellulose), and tested fog permeability of gases. Oxygen and carbon dioxide permeabilities of edible films were generally lower than those of plastic films. However, water vapor permeabilities of edible films were higher than those of plastic films. The concentration of plasticiz...

there has been a renewed interest in edible films made of renewable and natural polymers such as protein, polysaccharide and lipids. natural polymers derived from natural sources like food protein, offer the greatest opportunities because of their biodegradability and their ability to supplement nutritional value of foods. faba bean is a valuable source of protein and is cultivated in large qua...

in this study, the effect of mentha piperita essence (mpe) incorporation into cassava films on the hydrophilic and physicochemical properties of the resulting biodegradable films was investigated. the properties included solubility, moisture uptake and contact angle. mpe was added into biodegradable films at different amounts (1, 2 and 3%, w/w total solid). all biofilms were plasticized with 40...