Characterization of Chickpea (Cicer arietinum L.) Flour Films: Effects of pH and Plasticizer Concentration

A Review of Recent Developments in Edible Films and Coatings-Focus on Whey-Based Materials

Packaging for food products is particularly important to preserve product quality and shelf life. The most used materials for food packaging are plastic, glass, metal, and paper. Plastic films produced based on petroleum are widely used for packaging because they have good mechanical properties and help preserve the characteristics of food. However, environmental concerns are leading the trend towards biopolymers. Films and coatings based on biopolymers have been extensively studied in recent years, as they cause less impact on the environment, can be obtained from renewable sources or by-products, are relatively abundant, have a good coating and film-forming capacity, are biodegradable and have nutritional properties that can be beneficial to human health. Whey protein-based films have demonstrated good mechanical resistance and a good barrier to gases when at low relative humidity levels, in addition to demonstrating an excellent barrier to aromatic compounds and especially oils. The use of whey proteins for films or coatings has been extensively studied, as these proteins are edible, have high nutritional value, and are biodegradable. Thus, the main objective of this document was to review new methodologies to improve the physicochemical properties of whey protein films and coatings. Importance will also be given to the combinations of whey proteins with other polymers and the development of new techniques that allow the manipulation of structures at a molecular level. The controlled release and mass transfer of new biomaterials and the improvement of the design of films and packaging materials with the desired functional properties can increase the quality of the films and, consequently, broaden their applications.

The Effect of Maltose on Structural, Physicochemical, and Digestive Properties of Lentil Starch under Electron Beam Irradiation

This study investigated the effects of electron beam irradiation (EBI) on the structural, physicochemical, and functional properties of lentil starch with varying maltose content. EBI did not significantly disrupt the starch's surface structure or cause amorphization of starch and maltose crystals, but it significantly reduced the intensity of starch's XRD peaks. The presence of maltose intensified internal growth ring damage, leading to more cross-link and rearrangement between short chains, improving short-range ordering of lentil starch and enhancing starch's solubility and thermal stability. Additionally, adding maltose that EBI then treats can lead to an increased content of slowly digestible starch in samples.

Amaranthus crop for food security and sustainable food systems

MAIN CONCLUSION

This review ascertains amaranth grains as a potent crop for food security and sustainable food systems by highlighting its agricultural advantages, health benefits and applications in the food, packaging, and brewing industry. The global population surge and rapidly transitioning climatic conditions necessitate the maximization of nutritional crop yield to mitigate malnutrition resulting from food and nutrition insecurity. The modern agricultural practices adopted to maximize the yield of the conventional staple crops are heavily contingent on the depleting natural resources and are contributing extensively to the contamination of these natural resources. Furthermore, these agricultural practices are also causing detrimental effects on the environment like rising emission of greenhouse gasses and increased water footprints. To address these challenges while ensuring sustainable nutrient-rich crop production, it is imperative to utilize underutilized crops like Amaranthus. Amaranth grains are gluten-free pseudo-cereals that are gaining much prominence owing to their abundance in vital nutrients and bio-active components, potential health benefits, resilience to adverse climatic and soil conditions, minimum agricultural input requirements, potential of generating income for small holder farmers as well as various applications across the sustainable value chain. However, due to the limited awareness of these potential benefits of the amaranth grains among the consumers, researchers, and policymakers, they have remained untapped. This review paper enunciates the nutritional composition and potential health benefits of the grains while briefly discussing their various applications in food and beverage industries and accentuating the need to explore further possibilities of valorizing amaranth grains to maximize their utilization along the value chain.

Influence of Crosslinking Concentration on the Properties of Biodegradable Modified Cassava Starch-Based Films for Packaging Applications

Chitosan/modified cassava starch/curcumin (CS/S/Cur) films with a crosslinker were developed via the solvent casting technique for the application of food packaging. The effects of citric acid (CA) as a natural crosslinker were assessed at different concentrations (0-10.0%, w/w, on a dry base on CS and S content). To measure the most favorable film, chemical structure and physical, mechanical, and thermal properties were investigated. Successful crosslinking between CS and S was seen clearly in the Fourier Transform Infrared (FTIR) spectra. The properties of the water resistance of the CS/S/Cur films crosslinked with CA were enhanced when compared to those without CA. Furthermore, it was found that the addition of CA crosslinking would improve the mechanical properties of composite films to some extent. It had been reported that the CA crosslinking level of 7.5 wt% of CS/S/Cur film demonstrated high performance in terms of physical properties. The tensile strength of the crosslinked film increased from 8 ± 1 MPa to 12 ± 1 MPa with the increasing content of CA, while water vapor permeability (WVP), swelling degree (SD), and water solubility (WS) decreased. An effective antioxidant scavenging activity of the CS/S/Cur film decreased with an increase in CA concentrations. This study provides an effective pathway for the development of active films based on polysaccharide-based film for food packaging applications.

Effects of alkaline pH and gallic acid enrichment on the physicochemical properties of sesame protein and common vetch starch-based composite films

In this study, sesame (Sesamum indicum L.) meal protein and common vetch (Vicia sativa L.) starch were extracted and used to obtain biodegradable composite films at different pH values (7, 9, and 11). Films were plasticized with glycerol (2.5 %) and enriched with gallic acid (0.25 %). Increasing pH promoted mechanical properties of the films with the developed barrier and thermal characteristics. Gallic acid addition at pH 7 resulted in lower tensile strength and higher elongation by reducing intermolecular forces, and a shift of diffraction peaks through lower angles due to crystal lattice expansion, as compared to neutral films without gallic acid. On the other hand, gallic acid-enriched films at neutral pH exhibited superior antioxidant properties. The mild alkalinity with gallic acid provided the lowest water vapor permeability, high thermal stability, improved mechanical properties and light barrier property due to deprotonation and subsequent interactions with biopolymers. The FTIR spectrum confirmed intense interactions, such as crosslinking and covalent bonding, promoted by mild alkalinity. Therefore, sesame protein and common vetch starch-based composite film with gallic acid incorporation at pH 9 can be recommended to be used in biodegradable active food packaging applications.

Impact of Nanoclays Addition on Chickpea (Cicer arietinum L.) Flour Film Properties

Chickpea flour is an affordable natural blend of starch, proteins, and lipids, which can create films with suitable properties as an eco-friendly packaging material. Nanoclays' incorporation into natural biopolymers enhances the barrier properties of the resulting nanocomposites, so they could improve the properties of flour films. The objective of this work was to assess the influence of three types of nanoclays (halloysite, bentonite, and Cloisite 20A) at two concentrations on the characteristics of chickpea flour films. In general terms, when the lowest dose (5%) was added, no or very slight significant differences with the control were observed in most parameters, except for thermal stability and opacity, which increased, and solubility, which decreased. At the highest concentration (10%), films containing any of the nanoclays demonstrated greater thermal stability, opacity, and rigidity while being less soluble than those without nanofillers. Bentonite exhibited superior film structure distribution compared to other nanoclays. At the highest concentration, it had the most significant impact on modifying the properties of chickpea flour films, increasing their tensile and puncture strengths while decreasing elasticity and water vapor permeability. The incorporation of nanoclays into chickpea flour films could be a useful technique to enhance their properties.

Production of Biodegradable Polymeric Composites with the Addition of Waste

Several solutions have been presented to minimize the environmental impact generated by polymers produced from petroleum resources. This work produced a biopolymer using glycerol, starch (<5) and macaúba epicarp fiber (10-15-20-25-30%) as reinforcement. The interaction of glycerol with starch was favored by the addition of acetic acid (CH3COOH). The pH was adjusted with sodium hydroxide (NaOH) at a concentration of 0.1 mol·L-1. The characterization was carried out through scanning electron microscopy (SEM), infrared reflectance-FTIR, water solubility, biodegradability and technological properties. Through the results obtained in this work, it is observed that the tensile strength and modulus of elasticity are influenced by the addition of the fiber concentration; the sample that received a 30% addition presented 19.17 MPa and 348.12 MPa, respectively. All samples showed low solubility in water and low density, in addition to a high rate of degradability in soil with mass loss corresponding to 59% over a period of three months. The results of this investigation are satisfactory for the production of materials that can be used in everyday life, replacing conventional plastic.

A Review on Edible Coatings and Films: Advances, Composition, Production Methods, and Safety Concerns

Food is a crucial source for the endurance of individuals, and quality concerns of consumers are being raised with the progression of time. Edible coatings and films (ECFs) are increasingly important in biobased packaging because they have a prime role in enhancing the organoleptic characteristics of the food products and minimizing the spread of microorganisms. These sustainable ingredients are crucial for a safer and healthier environment. These are created from proteins, polysaccharides, lipids, plasticizers, emulsifiers, and active substances. These are eco-friendly since made from innocuous material. Nanocomposite films are also beginning to be developed and support networks of biological polymers. Antioxidant, flavoring, and coloring compounds can be employed to improve the quality, wellbeing, and stability of packaged foods. Gelatin-enhanced fruit and vegetable-based ECFs compositions have the potential to produce biodegradable films. Root plants like cassava, potato, and sweet potato have been employed to create edible films and coatings. Achira flour, amylum, yam, ulluco, and water chestnut have all been considered as novel film-forming ingredients. The physical properties of biopolymers are influenced by the characteristics, biochemical confirmation, compatibility, relative humidity, temperature, water resistance, and application procedures of the components. ECFs must adhere to all regulations governing food safety and be generally recognized as safe (GRAS). This review covers the new advancements in ECFs regarding the commitment of novel components to the improvement of their properties. It is expected that ECFs can be further investigated to provide innovative components and strategies that are helpful for global financial issues and the environment.

Nutritional and Nutraceutical Properties of Selected Pulses to Promote Gluten-Free Food Products

The market for gluten-free products is increasing with an estimated 7.6% annual growth rate from 2020 to 2027. It has been reported that most gluten-free products, such as bread, cookies, and pasta, contain great amounts of simple carbohydrates and are low in fiber and protein, affecting people's health. Pulses such as common beans, chickpeas, lentils, and peas have been studied as an alternative for developing gluten-free products because of their high protein and fiber content. In addition, they contain bioactive compounds with nutraceutical properties, such as phenolics, saponins, dietary fiber, and resistant starch, among others. Most studies carried out with pulses in vitro and in vivo have displayed health benefits, proving that pulse-based food products are better than their counterparts, even those containing wheat, with proper sensory acceptance. This work reviews pulse's nutritional and nutraceutical properties to promote the development and consumption of gluten-free products and improve their formulations to promote people's health.

Selenized Chickpea Sprouts Hydrolysates as a Potential Anti-Aging Ingredient

Skin aging represents a health and aesthetic problem that could result in infections and skin diseases. Bioactive peptides can potentially be used in skin aging regulation. Chickpea (Cicer arietinum L.) selenoproteins were obtained from germination with 2 mg Na₂SeO₃/100 g of seeds for 2 days. Alcalase, pepsin, and trypsin were used as hydrolyzers, and a membrane < 10 kDa was used to fractionate the hydrolysate. Se content, antioxidant capacity, elastase and collagen inhibition, functional stability, and preventative capacity were analyzed. Significant increases in Se content were found in germinated chickpea flour and protein related to the control. An increase of 38% in protein was observed in the selenized flour related to the control. A band (600-550 cm^-1) observed in the selenized hydrolysates suggested the insertion of Se into the protein. Hydrolysates from pepsin and trypsin had the highest antioxidant potential. Se enhanced the stability of total protein and protein hydrolysates through time and increased their antioxidant capacity. Hydrolysates > 10 kDa had higher elastase and collagenase inhibition than the total protein and hydrolysates < 10 kDa. Protein hydrolysates < 10 kDa 6 h before UVA radiation had the highest inhibition of collagen degradation. Selenized protein hydrolysates showed promising antioxidant effects that could be related to skin anti-aging effects.

Application of chickpea-based edible coating with chickpea husk polyphenols on the preservation of sunflower seeds

The objective of this study was to evaluate the protective effect of a chickpea-based edible coating with the addition of polyphenols on the chemical, microbiological, and sensory quality of roasted sunflower seeds throughout storage. Four different samples were prepared: roasted sunflower seeds (control sample, SF-C), roasted sunflower seeds with BHT (SF-BHT), roasted sunflower seeds with chickpea-based coating (SF-CCs), and roasted sunflower seeds with chickpea-based coating with chickpea polyphenolic extract (SF-CCPE). The samples were stored for 60 days at room temperature, and their chemical, microbiological, and sensory parameters were analyzed. The acceptability of fresh samples was also studied. The use of chickpea-based coatings retarded the lipid oxidation process efficiently, but the inclusion of chickpea polyphenols in the coating enhanced the protective effect. At 60th day of storage, no statistically significant differences were found between SF-CCPE and SF-BHT in relation to peroxides and conjugated dienes values, saturated/unsaturated ratio, and hexanal content. Linoleic acid content was reduced significantly more in SF-CCs than SF-CCPE. The addition of chickpea coating with chickpea antioxidants did not modify the flavor of the sunflower seeds and was the most accepted treatment by the consumer. The formation of undesirable flavors (cardboard and oxidized) was less in SF-CC, SF-CCPE, and SF-BHT without finding significant differences between these treatments. None of the samples presented microbiological contamination or an increase in bacteria, yeast, and molds during storage. The chickpea-based coating was able to retard lipid oxidation in roasted sunflower seeds, proving to be a good alternative as a natural method to preserve foods with high lipid content. PRACTICAL APPLICATION: Discarded chickpeas and chickpea husks constitute byproducts from the chickpea industry. The grain husks are currently discarded or marketed at a very low cost, constituting a novel residue with antioxidant properties. Considering the growing interest in sustainability and the circular economy, this investigation proposes the utilization of nutritional materials to prepare edible coatings. The chickpea-based coatings loaded with polyphenol extract (obtained from the husk of chickpea) demonstrated to have a protective effect against lipid oxidation process in sunflower seeds, which represent a good alternative to be used for the food industry to increase the shelf life of lipid foods.

Escalate protein plates from legumes for sustainable human nutrition

Protein is one of the most important, foremost, and versatile nutrients in food. The quantity and quality of protein are determinants of its nutritional values. Therefore, adequate consumption of high-quality protein is essential for optimal growth, development, and health of humans. Based on short-term nitrogen balance studies, the Recommended Dietary Allowance of protein for the healthy adult with minimal physical activity is 0.8 g protein/kg body weight (BW) per day. Proteins are present in good quantities in not only animals but also in plants, especially in legumes. With the growing demand for protein, interest in plant proteins is also rising due to their comparative low cost as well as the increase in consumers' demand originating from health and environmental concerns. Legumes are nutrient-dense foods, comprising components identified as "antinutritional factors" that can reduce the bioavailability of macro and micronutrients. Other than nutritive value, the physiochemical and behavioral properties of proteins during processing plays a significant role in determining the end quality of food. The term "complete protein" refers to when all nine essential amino acids are present in the correct proportion in our bodies. To have a balanced diet, the right percentage of protein is required for our body. The consumption of these high protein-containing foods will lead to protein sustainability and eradicate malnutrition. Here, we shed light on major opportunities to strengthen the contribution of diversity in legume crops products to sustainable diets. This review will boost awareness and knowledge on underutilized proteinous foods into national nutritional security programs.

Modification of physicochemical, functional properties, and digestibility of macronutrients in common bean (Phaseolus vulgaris L.) flours by different thermally treated whole seeds

The utilization of beans (Phaseolus vulgaris L.) is hindered by unpleasant flavors, low macronutrients digestibility, and long cooking time. The pre-thermally treated beans can overcome these limitations. Therefore, the effect of thermal methods (moist-heat and dry-heat) and bean market classes (black, navy, kidney, and pinto) on functional properties and digestibility of bean flours were compared to raw counterparts. Within bean class, moist-heated samples showed increased water-holding capacities of 2.54-2.87 g H₂O/g sample and starch/protein digestibility whereas dry-heated samples showed enhanced flavor profile and increased oil-holding capacities of 1.04-1.14 g oil/g sample. Among bean classes, moist-heated kidney bean flour showed the highest water-holding capacity of 2.87 g H₂O/g sample and starch/protein digestibility while dry-heated pinto bean flour had the highest oil-holding capacity of 1.14 g oil/g sample. The current result may provide a basis for the development of pre-thermally treated legume flours and facilitate their applications.

Development of Novel Gluten-Free Sausage Based on Chickpea, Corn Flour, and HPMC

The present work was carried out to study the effectiveness of substitution of wheat flour with different levels of chickpea flour, corn flour, and hydroxypropyl methylcellulose (HPMC) for the production of gluten-free sausages. The prepared sausages were subjected to physicochemical, color, texture, thermal, and sensory analyses 24 h after production. Proximate chemical composition indicated that the protein content was raised by the addition of chickpea flour. The result of thermal analysis indicated that the addition of chickpea flour increased To, Tp, Tf, and ΔH and decreased ∆W₁. Textural properties revealed that hardness was higher in samples containing chickpea flour and adhesiveness, chewiness, and gumminess were lower in samples with chickpea flour and corn flour. Sensorial properties showed that there were no significant differences between samples except the sample containing 6% chickpea flour. Based on the obtained results, it seems that the sample containing 4% corn flour, 6% chickpea flour, and 0.3% HPMC had the best formulation.

Plant protein-based nanocomposite films: A review on the used nanomaterials, characteristics, and food packaging applications

Consumer demands to utilize environmentally friendly packaging have led researchers to develop packaging materials from naturally derived resources. In recent years, plant protein-based films as a replacement for synthetic plastics have attracted the attention of the global food packaging industry due to their biodegradability and unique properties. Biopolymer-based films need a filler to show improved packaging properties. One of the latest strategies introduced to food packaging technology is the production of nanocomposite films which are multiphase materials containing a filler with at least one dimension less than 100 nm. This review provides the recent findings on plant-based protein films as biodegradable materials that can be combined with nanoparticles that are applicable to food packaging. Moreover, it investigates the characterization of nanocomposite plant-based protein films/edible coatings. It also briefly describes the application of plant-based protein nanocomposite films/coating on fruits/vegetables, meat and seafood products, and some other foods. The results indicate that the functional performance, barrier, mechanical, optical, thermal and antimicrobial properties of plant protein-based materials can be extended by incorporating nanomaterials. Recent reports provide a better understanding of how incorporating nanomaterials into plant protein-based biopolymers leads to an increase in the shelf life of food products during storage time.

Wheat Seed Classification: Utilizing Ensemble Machine Learning Approach

Recognizing and authenticating wheat varieties is critical for quality evaluation in the grain supply chain, particularly for methods for seed inspection. Recognition and verification of grains are carried out manually through direct visual examination. Automatic categorization techniques based on machine learning and computer vision offered fast and high-throughput solutions. Even yet, categorization remains a complicated process at the varietal level. The paper utilized machine learning approaches for classifying wheat seeds. The seed classification is performed based on 7 physical features: area of wheat, perimeter of wheat, compactness, length of the kernel, width of the kernel, asymmetry coefficient, and kernel groove length. The dataset is collected from the UCI library and has 210 occurrences of wheat kernels. The dataset contains kernels from three wheat varieties Kama, Rosa, and Canadian, with 70 components chosen at random for the experiment. In the first phase, K-nearest neighbor, classification and regression tree, and Gaussian Naïve Bayes algorithms are implemented for classification. The results of these algorithms are compared with the ensemble approach of machine learning. The results reveal that accuracies calculated for KNN, decision, and Naïve Bayes classifiers are 92%, 94%, and 92%, respectively. The highest accuracy of 95% is achieved through the ensemble classifier in which decision is made based on hard voting.

Edible coatings as osmotic dehydration pretreatment in nutrient-enhanced fruit or vegetable snacks development: A review

Edible coatings (ECs) are thin layers applied on food to protect it and improve quality. They are made from bio-based materials such as polysaccharides, proteins, lipids, or their composites. The incorporation of functional agents, such as bioactive compounds, vitamins, or antimicrobials into the EC, has been investigated to control the shelf life of many food products from horticulture ones to processed food. Osmotic dehydration (OD) as a mild technology may also positively impact the availability of innovative fruit snacks and consequently influence consumer health. Combination of the EC with the OD aims to remove water through the semipermeable membrane while limiting the transfer of solutes from the dehydrated tissue and in the opposite direction from the osmotic solution to the food. The development trend of the snack market is expanding, especially with health-promoting properties. Consumers pay increasing attention to quality of food and its beneficial effects on health. This review attempts to provide the advancement of recent studies on the application of the EC before the OD of different fresh or fresh-cut fruit and vegetables. A fundamental theory related to the methodology of creating the EC, their composition, and the influence on the physicochemical properties of products that are osmo-dehydrated to a medium water content or additionally dried to a low water content have been described. Efforts have been exerted to introduce hydrocolloids used in the production of the EC, including new sources of biopolymers such as agricultural waste and by-products. The perspectives of using ECs in the technology of producing pro-healthy snacks are emphasized.

Green Banana (Musa acuminata AAA) Wastes to Develop an Edible Film for Food Applications

In this study, edible packaging based on discarded green banana (Musa acuminata AAA) flour (whole banana and banana peel flours) was developed for food applications. Films were characterized in terms of film-forming ability, mechanical, barrier, thermal, microbiological, and sensory properties. The film forming solutions were studied for rheological properties. Two formulations were selected based on their film-forming ability: whole banana flour (2.5%), peel flour (1.5%) and glycerol (1.0 %, F-1.0 G or 1.5%, F-1.5 G). Adding 1.5% plasticizer, due to the hygroscopic effect, favored the water retention of the films, increasing the density, which also resulted in a decrease in lightness and transparency. Water activity shows no difference between the two formulations, which were water resistant for at least 25 h. DSC results showed a similar melting temperature (Tm) for both films, around 122 °C. Both films solutions showed a viscoelastic behavior in the frequency spectrum, being the elastic modulus greater in F-1.0 G film than F-1.5 G film at low frequency. F-1.0 G film was less firm, deformable and elastic, with a less compact structure and a rougher surface as confirmed by AFM, favoring a higher water vapor permeability with respect to F.1.5 G film. Microorganisms such as Enterobacteria and Staphylococcus aureus were not found in the films after a period of storage (1 year under ambient conditions). The F-1.0 G film with added spices (cumin, oregano, garlic, onion, pepper, and nutmeg) was tested for some food applications: as a snack (with or without heat treatment) and as a wrap for grilled chicken. The performance of the seasoned film during chilled storage of chicken breast was also studied. Sensory evaluation showed good overall acceptability of all applications. In addition, the chicken breast wrapped with the seasoned film registered lower counts (1-log cycle) than the control (covered with a polystyrene bag) and the film without spices. Green banana flour is a promising material to develop edible films for food applications.

Development and Characterization of Novel Composite Films Based on Soy Protein Isolate and Oilseed Flours

The possibility of using oilseed flours as a waste source for film-forming materials with a combination of soy protein isolate in preparation of edible films was evaluated. Physical, mechanical and barrier properties were determined as a function of the oilseed type: hemp, evening primrose, flax, pumpkin, sesame and sunflower. It was observed that the addition of oilseed flours increased the refraction and thus the opacity of the obtained films from 1.27 to 9.57 A mm⁻¹. Depending on the type of flours used, the edible films took on various colors. Lightness (L*) was lowest for the evening primrose film (L* = 34.91) and highest for the soy protein film (L* = 91.84). Parameter a* was lowest for the sunflower film (a* = −5.13) and highest for the flax film (a* = 13.62). Edible films made of pumpkin seed flour had the highest value of the b* color parameter (b* = 34.40), while films made of evening primrose flour had the lowest value (b* = 1.35). All analyzed films had relatively low mechanical resistance, with tensile strength from 0.60 to 3.09 MPa. Films made of flour containing the highest amount of protein, pumpkin and sesame, had the highest water vapor permeability, 2.41 and 2.70 × 10⁻⁹ g·m⁻¹ s⁻¹ Pa⁻¹, respectively. All the edible films obtained had high water swelling values from 131.10 to 362.16%, and the microstructure of the films changed after adding the flour, from homogeneous and smooth to rough. All blended soy protein isolate–oilseed flour films showed lower thermal stability which was better observed at the first and second stages of thermogravimetric analysis when degradation occurred at lower temperatures. The oilseed flours blended with soy protein isolate show the possibility of using them in the development of biodegradable films which can find practical application in the food industry.

Multifactorial Effects of Gelling Conditions on Mechanical Properties of Skin-Like Gelatin Membranes Intended for In Vitro Experimentation and Artificial Skin Models

The development of new cosmetic products, skin contact medical devices, skin medicaments, wound care devices, tattooing and piercing has experienced an impressive growth in recent years. In parallel, new restrictions to in vivo experimentation in animals and humans have been widely implemented by regulatory authorities. New knowledge about alternative materials for in vitro skin-related experimentation is required to overcome these severe limitations. This paper presents a set of three 4-D surface response equations describing the mechanical properties of skin-like gelatin membranes intended for use as an alternative biomaterial for in vitro skin-related experimentation. The membranes were obtained by a sol-gel method. The novelty of this contribution is the establishment of the cross-dependency effects of key synthesis conditions on the final mechanical properties of gelatin membranes. The results of this work are useful to produce gelatin membranes with tailored mechanical properties mimicking different types of human skins. In particular, membranes with Young’s modulus of 1 MPa and maximum tensile strength of 0.85 MPa were obtained.

Pullulan-Apple Fiber Biocomposite Films: Optical, Mechanical, Barrier, Antioxidant and Antibacterial Properties

More than 150 million tons of synthetic plastics are produced worldwide from petrochemical-based materials, many of these plastics being used to produce single-use consumer products like food packaging. The main goal of this work was to research the production and characterization of pullulan-apple fiber biocomposite films as a new food packaging material. The optical, mechanical, and barrier properties of the developed biocomposite films were evaluated. Furthermore, the antioxidant and antibacterial activities of the biocomposite films were additionally studied. The results show that the Tensile Index and Elastic Modulus of the pullulan-apple fiber films were significantly higher (p-value < 0.05) when compared to the pullulan films. Regarding the water vapor permeability, no significant differences (p-value < 0.05) were observed in water vapor transmission rate (WVTR) when the apple fiber was incorporated into the biocomposite films. A significant increase (p-value < 0.05) of water contact angle in both sides of the films was observed when the apple fiber was incorporated into pullulan, indicating an increase in the hydrophobicity of the developed biocomposite films. It is worth noting the hydrophobicity of the (rough) upper side of the pullulan-apple fiber films, which present a water contact angle of 109.75°. It was possible to verify the microbial growth inhibition around the pullulan-apple fiber films for all the tested bacteria.

Sunflower oil preservation by using chickpea flour film as bio-packaging material

The aim of this study was to evaluate the protective effect of biodegradable packages made with chickpea flour on the oxidation of sunflower oil. Chickpea flour films were prepared using the casting technique. To study the influence of storage time on films properties, the chickpea flour films were stored during 60 days at 25 °C and 52% relative humidity. In addition, sunflower oil samples were packaged in chickpea flour packages (CPs) and stored for 60 days at 25 °C. Lipid oxidation indicators were evaluated. The results showed that puncture force and redness values (a*) of chickpea films did not change significantly during storage. Tensile strength, Young's modulus (YM), and yellowness (b*) increased and moisture content (MC), elongation (%E), solubility (%S), water vapor permeability (WVP), and luminosity (L*) decreased. Microscopic images showed the presence of a few cracks in the film network at storage day 60. Conjugated dienes and peroxide value increased less for sunflower oil stored in high-barrier plastic pouches and CPs during storage than the control treatment. CPs helped to preserve the chemical quality of sunflower oil samples, proving to be a promising alternative to develop biodegradable packaging to be used in oily food preservation. PRACTICAL APPLICATION: Discarded chickpea grains are those split and different color grains that are separated from marketable grains, and represent an industrial byproduct. These grains are currently used for feed, constituting a nutritive biomass of low commercial value. Chickpea flour is a potential material for making biodegradable films. This strategy allows adding value to the chickpea industry, transforming a byproduct into a raw material with the potential to develop economical food packaging material. The use of chickpea packages to preserve sunflower oil may be an alternative to pack vegetable oil or high lipid content food, allowing the use reduction of nonbiodegradable pouches.

Novel Materials in the Preparation of Edible Films and Coatings—A Review

The development of edible films and coatings has seen remarkable growth in recent decades and is expected to have an important impact on the quality of food products in the coming years. This growth is attributed to the increasing knowledge of edible films and edible coating technology, as well as advances in material science and processing technology. Packaging is used in order to reduce synthetic packaging and can play a role as an eco-friendly biodegradable package or a protective coating on the food surface. A large amount of bio-based polymers have been used in the production of edible films and coatings. Novel sources of edible materials, as well as the novel processing techniques, are a subject of great interest due to their promising potential as innovative food packaging systems. This paper presents the concept and potential for application of new film-forming materials and management of food wastes from the fruit and vegetable industry, which can encounter problems in appropriate disposal. It summarizes the extensive knowledge about the new film-forming materials such as plant residues, flours and gums to show their protective effectiveness and suitability in various types of foods.

Biopolymers as Food Packaging Materials

Oil-derived plastics are the most commonly used materials for packaging because of their features, low cost, and availability of resources for manufacturing [...].

Effect of Sonication on the Properties of Flaxseed Gum Films Incorporated with Carvacrol

Carvacrol is a natural compound known to be a highly effective antibacterial; however, it is a hydrophobic molecule, which is a limitation to its use within food packaging. Flaxseed gum (FG) films containing different contents of carvacrol (C) were produced by a film-casting method with sonication. The effects of sonication power and time on the properties of the FG-C films were investigated by measuring the film thickness, mechanical properties, contact angle, opacity, water vapor permeability (WVP), water sorption isotherm, Fourier transform infrared spectroscopy(FTIR), differential scanning calorimetry (DSC), antibacterial and antioxidant activities, and microstructure. The results showed that sonication power and time had significant effects on mechanical and barrier properties, film opacity, and degradability (p < 0.05). The tensile strength (TS) and elongation at break (EB) values exhibited an obvious improvement after sonication, and FG-0.5C-6030 had the lowest TS (33.40 MPa) and EB (4.46%) values. FG-C films formed a denser structure and the contact angle was improved as a result of sonication, which improved the integration of carvacrol into the FG matrix. In terms of microstructure, sonication resulted in a homogeneous and continuous crosssection of FG-C films, and regular surface and cross-sectional images were obtained through the highest acoustic intensity and longest time treatment. The FG films incorporated with carvacrol displayed antibacterial properties against Staphylococcus aureus, Vibrio parahaemolyticus, Shewanella putrefaciens, and Pseudomonas fluorescens, as well as increased antioxidant properties, and sonication was proven to enhance both of them.

Development and characterization of biopolymer films based on bocaiuva (Acromonia aculeata) flour

This work aimed to produce films based on bocaiuva flour (Acrocomia aculeata) by the casting method, and to characterise them. All obtained films were visually symmetrical, without ruptures or blistering and visually homogeneous, easy to handle with a yellowish colouration. The addition of glycerol allowed greater flexibility to the films. The tensile strength and the elongation increase as the concentration of flour increased (2.04 g 100 mL^-1). The addition of oily phases increases the elongation, indicating that the essential oil incorporated into the films acted as plasticizer because it also allowed a greater permeability to water vapor. Peaks at 2Ɵ between 10.00°, 13.81°, 17.67°, 20.0° and 24.34° were observed in films with 12.56 g of starch per 100 g of pulp, which are characteristic of B-starch, due to the presence of long branched chains of amylopectin, with a peak characteristic of lignocellulosic materials. Reflection was more intense at 2Ɵ between 22° for all treatments. The obtained films presented relevant characteristics for the application as edible coating.