Entire details related to plant origin protein in coating and flim

1. Edible Film and Coating from Plant
origin Protein

2. Contents
• Edible film and coating: function and characteristics
• Plant origin protein based edible film and coating
• Film and Coating formulation
– Components of Film
– Film Formation Process
– Methods of Coating Application
• Recent Research Trends
• Benefits of Edible Film and Coating
• Drawbacks of edible packaging
• Problems associated with edible coatings to be overcome
• Conclusion
• References

3. How edible coatings work: controlling
internal gas composition
• Edible coatings can provide a protective layer for fresh
produce and can also create the same effect as modified
atmosphere storage with respect to modifying the internal gas
composition and thereby preventing major losses in quality
and quantity.
• The success of edible coatings depends mainly on selecting
films or coatings that can give a desirable internal gas
composition appropriate for the specific product.

4. Measurement of internal gas composition
• Cylindrical plug of tissue is removed from individual fruits utilizing a
rubber stopper corer.
• A glass tube is inserted in the hole and sealed around the sample
surface.
• Gas in the glass tube should be allowed to equilibrate with internal
gases.
• A gas sample is then taken from the glass tube with a syringe injected
through the sealing stopper.
• Atmospheric contamination at the point of the syringe insertion can be
prevented by immersing both the produce sample and the attached glass
tube in water.
• Gas samples should be analyzed by gas chromatography.
• Required equilibrium times can be determined by periodically
monitoring gas changes inside the glass tube.
• Equilibrium times can be expected to vary with variety, ripeness,
temperature, and harvesting season for various fruits, although usually
2 hours is adequate.

5. Selecting edible coatings
• Detrimental effects can result if a produce coating is too thick.
This is due to a less than desirable internal oxygen
concentration and an elevated carbon dioxide concentration
level. Such a condition leads to anaerobic fermentation. These
effects can be prevented by
(1) Developing several edible coatings
(2) Controlling the wettability of edible coatings
(3) Measuring the gas permeation properties of selected coatings
(4) Measuring the diffusion properties of the skin and flesh of
selected fruits
(5) Predicting internal gas compositions for the fruits coated with
edible films
(6) Observing coating effects on the quality changes of fruits

6. Gas permeation properties of edible coatings
• Oxygen permeability was measured by an OX-TRAN 1000t .
• Water vapor permeability (WVP) was measured using cup method.
• CO2 permeability was measured using a modified permeability cell .
• Water vapor commonly condenses on the inner surface of plastic
packaging materials, thus creating the potential for microbial
contamination in fresh produce.
• Film with a greater water vapor permeability is desirable, although
an extremely high water vapor permeability of a film is not desirable
as it can result in excessive moisture loss of fruits during storage.

7. Wettability of edible coatings
• Effectiveness of edible coatings depends primarily on
controlling the wettability of the coating solution which affects
the coating thickness of the film .
• Edible coating formulations must wet and spread on the
surface uniformly and upon drying form a coating that has
adequate adhesion, cohesion, and durability to function
properly.
• Suitable hydrocolloid coatings could only be achieved by
further exploring the wettability of the coating solution.
• If it exceed a critical thickness can have the detrimental effect
of reducing the internal oxygen concentration and increasing
the carbon dioxide concentration due to anaerobic
fermentation.
• Tomatoes coated with a 66.04 μm zein film produced alcohol
and off flavors internally (Park et al., 1994a).

9. Diffusivity determination of fruit skin and flesh
• The internal gas composition of fruits is determined by the
diffusivities of the skin, flesh, and stem.
• Burg and Burg (1965) designed a system to determine gas
resistance factors which can be used to estimate gas
diffusivities of bulky plant organs as the ratio of internal
concentration to the ratio of the production of carbon dioxide
and ethylene at steady state.

10. Plant origin Protein-based films and
coatings
• Zein proteins
• Soy protein
• Wheat gluten protein
• Cottonseed protein
• Other protein films of limited availability

11. Zein proteins
• Zein comprises a group of alcohol-soluble proteins
(prolamins) found in corn endosperm
• Zein occurs as aggregates linked by disulfide bonds in whole
corn
• Those bonds may be cleaved by reducing agents during
extraction or wet-milling operations
Film formation
– Zein edible films are generally cast from alcohol solutions
– Generally, zein is dissolved in warm (65 to 85°C) aqueous
ethanol, acetone, or isopropanol with added Plastizicers
– The solution is cooled to 40 to 50°C, allowing bubbling to
cease prior to casting, and is then poured over the casting
plate

12. Functional properties of zein protein
films
• Films formed upon solvent evaporation are tough,
glossy, scuff resistant, and grease resistant
• zein films are relatively good water barriers compared
to other protein-based edible films but are much poorer
than low density polyethylene (LDPE) and ethylene-
vinyl alcohol copolymer (EVOH)
• Films are extremely brittle and therefore require
plasticizers to increase flexibility
• Incorporation of plasticizers and increase of the relative
humidity (RH) that surrounds the film increases the
WVP of zein films

13. Soy protein
• The protein in soybeans can be classified as globulin
• Defatted soy flour (DSF): 50-59 %, obtained by grinding defatted soy
flakes
• Soy protein concentrate (SPC): 65-72 %, obtained by aqueous liquid
extraction or acid leaching process
• Soy protein isolate (SPI): 90 %, obtained by aqueous or mild alkali
extraction followed by isolectric precipitation
Formation of soy protein films
– Soy protein films are usually prepared by drying thin layers of cast
film-forming solutions
– Film formation from aqueous SPI dispersions is believed to proceed
through protein polymerization and solvent evaporation
– Soy protein polymerization is promoted by heating at temperatures
above 60°C and alkaline conditions below pH 10.5
– Soy films require the use of plasticizers to improve flexibility and
prevent cracking

14. Functional properties of soy proteins
• SPI films are transparent and flexible when plasticized but are
poor moisture barriers
• Compared to LDPE films, SPI films have greater WVP values
• Soy protein films are potent oxygen barriers at low RH

15. Wheat gluten protein
• Wheat gluten (WG) is the cohesive and elastic mass that is leftover
after starch is washed away from wheat flour dough
• Four wheat protein classes based on solubility in different solvents:
albumins, globulins, gliadins, and glutenins
Formation of wheat gluten protein films
– WG protein films are usually prepared by drying thin layers of
cast film-forming solutions or by extrusion
– WG films have also been produced by collecting the surface skin
formed during heating of WG solutions to temperatures near
boiling
– The casting method requires a complex solvent system with
basic or acidic conditions in the presence of alcohol and
disulfide bond reducing agents
– The extrusion method involves a thermal treatment of plasticized
WG followed by a thermoforming step

16. Functional properties of wheat gluten
protein films
• The barrier and mechanical properties of WG films depend on
processing conditions, the addition of plasticizers, lipids, and
other cross-linking agents, and external conditions as
temperature and RH

17. Cottonseed protein
• Globulines include two protein fractions, gossypin and
congossypin
• They are insoluble in water at pH 6.8 and can be readily
extracted by the salt-in process
• Cottonseed proteins have a high content of ionizable amino
acids (aspartic and glutamic acids, argidine, histidine, and
lysine)
Formation of cottonseed protein films
– Cottonseed film formation involved soaking kernels in hot
water to prepare an “oilseed milk.” Films were successively
formed on the surface of the heated (90± 5°C) liquid
– Films obtained by this technique present poor mechanical
properties, which makes them of limited use as edible
coating

18. Functional properties of cottonseed
protein films
• Cottonseed films are weaker than other protein and synthetic
films
• These films are also excessively brittle, and they require the
presence of plasticizers
• Puncture strength of cottonseed flour films varied as a function
of film moisture content or water activity
• Mechanical properties of cottonseed films are improved by
cross-linking agents, such as formaldehyde, glyosal, or
glutaraldehyde

19. Other protein films of limited availability
– Peanut protein
– Rice protein
– Pea protein
– Pistachio protein
– Lupin protein
– Grain sorghum protein
– Winged bean protein
– Cucumber pickle brine protein

20. Film and Coating Formulation
• A continuous and cohesive matrix using at least one
component
• Films may be homopolymeric or heteropolymeric
• Film additives are incorporated to enhance structural,
mechanical, and handling characteristics or to provide active
functions

21. Combination of different components
with edible films and coatings
 Edible films and coatings can incorporate other components
antibrowning, antimicrobial, antioxidant, and texture modifier
agents , colorants, flavors, nutrient, spices, surfactants,
emulsifiers plasticizers, and so on .
Reason:
This is because of the weak mechanical properties (tensile
strength and tensile elongation) and poor barrier properties of
biodegradable films and coatings .

22. Plasticizers
 As a specific definition for coatings, plasticizers impact
resistance of the coating and reduce flaking and cracking by
improving coating flexibility and toughness.
 Plasticizers are non-volatile and low-molecular weight
compounds, which are added to polymers in order to reduce
brittleness ,impart flow and flexibility, and enhance toughness
and strength for films.
o Monosaccharides, disaccharides, or oligosaccharides are
commonly used as plasticizers in film systems .
 Plasticizers are generally required for polysaccharides or
proteins based edible films.

23. Disadvantage
 Plasticizers generally increase film permeability to oxygen,
moisture, aroma , and oils due to reducing intermolecular
attractions along the polymer chains.
 Small size, high polarity, more polar groups per molecule, and
more distance between polar groups within a molecule are
plasticizer characteristics, which enhance plasticizing effects
on a polymeric system.

24. Surfactants
• Perform emulsion stabilization, and antifoaming during
solution preparation, a critical functions in the film-forming
process
• Wetting agents to ensure adequate adherence to the substrate
• Leveling agent to minimize surface defects in the film
• Releasing agents to ensure easy release of the dry film from
the support where it was formed
• Common surfactants or emulsifiers of food grade are
acetylated monoglyceride, lecithin, glycerol monostearate,
sodium lauryl sulfate, sorbitan monooleate, and many proteins
due to their amphiphilic nature

25. Antimicrobial agents
• The incorporation of antimicrobial agents into the edible films
and coatings has demonstrated to act as a stress factor to
decrease pathogen growth and to protect foodstuff against
spoilage flora .
 The use of chemical antimicrobial is limited in food due to
health concerns of consumers. So, natural and healthy
preservatives is used .
 The most frequently used bio preservatives for antimicrobial
packaging are lysozyme and nisin .
 Other antimicrobial compounds include organic acids (lactic,
acetic,malic, and citric acids), chitosan, the lactoperoxidase
system, and some plant derived secondary metabolites such as
essential oils and oils and phytoalexins.

26. Contd…
 Cassia, clove, garlic, sage, oregano, pimento, thyme, rosemary,
lemongrass, are examples of such plants .
• Edible films and coatings with antimicrobial properties can be
named as active packaging.
 Among all films marjoram had the highest antimicrobial
activity (Alboofetileh et al., 2014).
 Mastromatteo et al. (2012) investigated the effectiveness of
combined use of ethanol as antimicrobial compound and
alginate based coating on the shelf life of fresh carrots packed
under passive and active modified atmosphere packaging.
 Results showed that the combination of dipping in ethanol
and application of an alginate coating controlled both
dehydration and respiration of sliced carrots. So, it caused
a good preservation of sensory properties and prolonged
the shelf life of carrots.

27. Antioxidant agents
 Adding lipids to edible films and coatings in order to reduce
water vapor transfer is popular.
o Phenolic compounds, vitamins E and C, essential oils ,
sodium ascorbate, citric acid, and ferulic acid are the most
common used antimicrobial compounds.
 Incorporation of antioxidants in edible films and coatings
materials leads to increase product shelf life by protecting
foods against oxidative rancidity, degradation, and
discoloration.

28. Antibrowning agents
• Incorporation of antibrowning agents into the films and
coatings can improve color preservation of fruits and
vegetables.
• Ascorbic acid , citric acid, and some sulfur containing amino
acids (cysteine and glutathione) have been widely incorporated
into edible coatings to prevent enzymatic browning .

29. Other agents
• Functional ingredients such as probiotics, prebiotics , minerals
and vitamins are other agents incorporated into the edible films
and coatings in order to increase their functionalities.
• Edible films and coatings can also be used as a carrier to
convey nutrients that was present in only low quantity in food
products .
• Flavor and pigments agents may also be incorporated into the
edible films and coatings to improve the sensory quality of
products.

30. Forces Involved in Film Formation
• Cohesion
– Depends on polymer structure, like molecular length, geometry,
molecular weight distribution and position of lateral groups
– Plasticizers cause a decrease in cohesion by reducing intermolecular
forces of film-forming polymers
– Increase in cohesion of the polymeric structure raises film density and
compactness, may decrease permeability and flexibility, and probably,
may intensify brittleness
• Adhesion
– Related to the spread ability of the film-forming solution and the easy
release of the dry film from the substrate
– A large difference between surface energy of film-forming solution and
the substrate lessens the work of adhesion, resulting in the incomplete
coating of the substrate or the easy peel-off of the film from the
substrate
– Surface-active agents can be added to the film-forming solution to
reduce the surface tension of the solution and, thus, to increase the
work of adhesion

31. Film Formation Process
1. Casting or Wet Process
1.1 Film Formation Mechanism
1.2 Film Drying
1.3 Film or Coating Application Method
1.4 Film and Coating Production Technology
1.5 Drying Technology
2. Dry Process
2.1 Extrusion Process
2.2 Compression Molding

32. Parameters to be Controlled during Coating
Operation

33. Factors Affecting the Properties of Edible
Coatings and Films

34. 1.Casting or Wet Process
• The “casting” or “wet process,” based on solution or
dispersion of the film-forming material in a suitable solvent
and the subsequent removal of the solvent
• During the film formation in the wet process, a phase
transition from a polymer-in-water (or other solvent) system to
a water-in-polymer system occurs

35. 1.1 Film Formation Mechanisms
• Dissolution neutralizes cohesive forces by solvation
• Film formation from polymer solutions occurs as the solvent
evaporates
• The polymer chains interpenetrate, going through a gel state,
and finally the membrane is formed during drying
• Systems exhibit a minimum film-forming temperature
(MFFT), below which a polymeric dispersion will form an
opaque, discontinuous material whereas a clear continuous
film will be formed above MFFT

36. • Film formation occurs if the equilibrium concentration of the
component of interest is exceeded by some supersaturation
method, including
– Solvent evaporation by heating or vacuum
– Decrease of material solubility by cooling or heating the
solution, depending on the enthalpy of the solution
– Adding to the solution another solvent that is miscible with
the primary solvent, but is a poor solvent for the material
– Salting out by the addition of substances that may contain a
common ion with the polymeric substance, thereby
reducing its solubility
– Chemical reaction in the solution changing a soluble
substance into an insoluble one
– Changes in other factors that affect the ability of the solvent
to solvate the material

37. • Biopolymeric Films:
– Coacervation- formation of macromolecular aggregates due to phase
separation in initially homogeneous polymer solution
• Simple coacervation
• Complex coacervation
• Gelation or thermal coagulation
• Lipid Coatings
– Melting and solidification
– Solubilizing in an organic solvent
– Preparing an emulsion in water
• Composite Films
– Emulsion-Based Films
– Bilayer Films
• Lamination method
• Emulsion method
– Nanostructured Films
• Nanocomposite Films
• Nanolaminated Films

38. 1.2 Film Drying
• Once the polymer is dissolved at a concentration required for
application, generally with a viscosity in the range 0.05–1 Pa-
s, the film-forming solution is applied on a substrate, and the
solvent is allowed to evaporate
• At the first stage of solvent evaporation from the film, the rate
of evaporation is essentially independent of the polymer
presence
• At final stage that a wet film becomes more homogeneous and
gains its mechanical properties as polymer chain inter-
diffusion occurs, increasing cohesion
• Reducing the rate of evaporation can lead to better quality
films by allowing the molecules more time to pack into an
ordered structure

39. 1.3 Film or Coating Application
Method
• Hand spreading
– spreading of the film-forming solution with a paint brush or
roller onto the substrate or food
– the film or coating requires setting or solidifying at ambient
temperature or by heating
• Spraying
– applying the film coating solution onto the substrate with a
spray system that ensures consistent and uniform coating
• Enrobing
– involves application of a coating layer onto a substrate by
falling film enrobing or by dipping and subsequent
dripping

40. 1.4 Film and Coating Production
Technology
• Wet Casting
• Pan Coating
• Fluidized-Bed Coating
• Belt Conveyors
– Knife Coating
– Slot Die Coating
• Nanostructured Multilayers
– Layer-by-Layer Assembly
– Electrospinning
– Plasma

41. 1.5 Drying Technology
• Polymer molecules aggregate forming a gel structure and finally a
solid film is formed by progressive evaporation of the volatile
solvent
• Application of heat to evaporate the solvent to moisture content of
5% - 15%, without damaging the film characteristics
• Indirect dryers
– heating medium does not come into contact with the product
– heat transfer to the wet material is mainly by conduction
• Impingement drying
– involves blowing hot air in a series of slots or nozzles at high
velocity against the wet film
• Conveyor dryers
– Hot dry air is blown into the drying chamber and flows counter
to the movement of the substrate

42. 2.Dry Process
• The “dry process,” based on thermoplastic properties of certain
biopolymers when they are subjected to high temperatures and
pressures in processes such as extrusion or compression
molding
• Dry processes are based on heat application to the film-
forming material to increase its temperature and to allow its
flow
• Biopolymers are plasticized and heated above their glass
transition temperature to form a uniform melt by using heat,
pressure, and shear
• Soft and rubbery melt can be shaped into specific forms upon
cooling

43. 2.1 Extrusion Process
• Uses one or two rotating screws fitted in a barrel in order to
progressively increase the pressure and push forward and mix the
ingredients through a die of desired shape where expansion may
take place
• Prior to extrusion, the polymer is blended with plasticizers, fillers,
stabilizers, lubricants, and other additives, to produce the desired
product property profile
• The extruder barrel can be subdivided into three processing zones:
– Feeding zone: where the granular, low-density raw material is
introduced into the barrel and slightly compressed
– Kneading zone: with further compression and increasing
pressure, temperature, and material density
– Heating zone: where the highest shear rates, temperatures, and
pressures are achieved along with the final product texture,
density, and functional properties

44. • Blowing
– Involves a single screw extruder, in which the thermoplastic pellets are
successively compacted and melted to form a continuous viscous liquid
– This molten plastic is then forced, through an annular die
– Air is blown into the center of the die, and the pressure causes the
extruded melt to expand in the radial direction, forming a bubble
– The bubble is pulled continually upward from the die and a cooling
ring blows air onto the film
• Injection Molding
– A heated barrel feeds the molten polymer into a prefabricated mold via
an extrusion method
– The material is introduced into the heated barrel through a feed hopper
– The screw melts the polymer and also acts as a ram during the injection
phase
– The polymer is injected into a mold tool that defines the shape of the
molded part
– When the material is cooled, the mold is opened and a mechanism is
used to push the product out of the mold

45. 2.2 Compression Molding
• A specific quantity of raw material is placed into a heated
mold that is closed, and pressure is applied to force the molten
material to contact all areas of the mold, giving to the material
the desired shape
• Thus, it operates in a discontinuous manner
• The combination of high temperatures, high pressures, short
times, and low moisture contents in compression molding
causes the transformation of biopolymer-plasticizer mixtures
into viscoelastic melts

46. Method of Coating applications
• Dipping
• Dripping
• Foaming
• Spraying
• Fluidized bed coating
• Panning
• Enrobing

47. Dipping
Dipping:-
• Only dipping techniques can form high thick coating
• Properties such as density, viscosity, and surface tension of coating
solution are important to estimate the film thickness
• A thin membranous film is formed over the product surface by
directly dipping the product into the aqueous medium of coating
formulations, removing, and allowing to air dry.
– Used for coating fruits and vegetables

48. Dripping
• Dripping:-
– Most economic method
– Due to relatively large droplet sizes, good uniform
coverage can only be achieved when the commodity has
adequate tumbling action over several brushes that are
saturated with the coatings
– Used for fruits and vegetables

49. Foaming
• Foaming:-
– Used for some emulsion coatings
– In here the foam will break by extensive tumbling action,
and therefore uniform distribution of the coating solution
will be over the product surface
– A foaming agent is added to the coating or compressed air
is blown into the applicator tank

50. Spraying
• Spraying:-
– A thin and uniform coating
– Low viscosity coating solutions, which can be easily
sprayed at high pressure (60–80 psi) .
– The drop-size distribution of sprayed coating-forming
solution in classic spraying system can be up to 20 m,
whereas electro spraying can produce uniform particles of
less than 100 nm
– Formation of coatings by spraying systems can be affected
by other factors such as drying time, drying temperature,
drying method, and so on.

51. Spray Coater

52. Fluidized bed coating
• Fluidized bed coating:-
– Used to apply a very thin layer onto dry particles of very
low density or small size
– Enhance the effect of processing aids, preservatives,
fortifiers, flavors and other additives
– It commonly used for bakery products.

53. Fluidized Bed Coater

54. Panning
• Panning :-
– A stainless steel pan that is enclosed and perforated along
the side panels
– Coating is delivered by a pump to spray guns mounted in
various parts of the pan
– Panning is a slow process
– Used for coating (Confectionary) candies, nuts.

55. Pan Coater

56. Enrobing
• Good alternative method for preservation.
• Applying a thin layer of edible material.
• Purpose- To retard transfer
– Gas
– Vapor
– Volatiles

57. Enrober

58. Coating Techniques Based on Size
Product size (mm)
Spray Coater 0.1-100+
Pan Coater 0.1-10
Enrober 10-100+
Fluidized Bed Coater 0.1-1

59. Functional properties of soy protein isolate edible films
as affected by rapeseed oil concentration
Sabina Galus,Food Hydrocolloids 85 (2018) 233–241
Materials and methods
1. Materials
Soy protein , Rapeseed oil, Anhydrous glycerol and sodium chloride
2. Preparation of film-forming emulsions
Plasticized blend films of soy protein isolate and rapeseed oil were
prepared by the solution casting method.
Film-forming solutions were prepared by dissolving soy protein isolate
powder in distilled water at 10% (w/w) under 250 rpm constant
magnetic stirring ,pH was adjusted to 10 ± 0.1 with 1M sodium
hydroxide using pH Meter. The solutions were heated at 70 ± 1 °C for
20 min, then were cooled down to 23 ± 1 °C and glycerol (plasticizer)
at 50% (w/w) was added. Rapeseed oil at 0, 1, 2, and 3% was
homogenized with soy protein isolate solution at 13 500 rpm using
homogenizer basic for 5 min to produce the film-forming emulsions

60. 3. Particle size and distribution
Laser light scattering granulometry at temperature of 22 ± 1 °C
and at least in three repetitions was used to determine the structure
of film-forming emulsions. The measurement area was from 0.1 to
3000 μm at the wavelength of 630 nm. The D3,2 diameter
(volume-surface) was measured according to the equation
D3,2 =
Σni3
Σni2
where ni is the number of droplets in each size class and di is the
droplet diameter.
4. Film preparation
The emulsions were poured on the dishes in the same quantity and
were dried at 25 ± 1 °C and 50 ± 1% relative humidity (RH) for
24 h in a ventilated chamber. A final film thickness was 70 ± 5
μm. After peeling off the films were stored at 25 ± 1 °C and 50 ±
1% RH for 48 h prior to testing.

61. 2.5. Film thickness
An electronic gauge having a precision of 1 μm was used to measure the
film thickness.
2.6. Film opacity
The measurement was done by dividing the value of absorbance at 600
nm by film thickness in at least in five repetitions. A UV/VIS Helios
Gamma spectrophotometer test cell was used to measure the absorbance.
An empty test cell was used as the reference.
2.7. Color
The CIELAB color parameters were used to express the color of films
with a colorimeter model CR-300. The measurement was done in ten
repetitions. L*, a*, and b* values were obtained and the total color
difference (ΔE) was calculated .The hue angle (h) and chroma (C) .
2.8. Mechanical properties
A Texture Analyzer was used to determine tensile strength (TS), Young's
modulus (YM) and elongation at break (E) of the films according to the
ASTM standard.
The films with the size of 25mm×100mm were stretched at the rate of
1mms−1 until breaking with a 50mm initial distance of separation. The
analysis was done in at least ten replicates of each film formulation
at 22 ± 1 °C and 50 ± 5% RH.

62. Results and discussion
1. Particle size and distribution
The two peaks show that the majority of oil droplets were 1.9 and 8.7 μm. Oil
concentration increased from 1 to 3% in the film-forming solutions an increase in the
number of smaller droplets was observed. second peak, an increase in oil content from
1 to 2% resulted in an increase in larger droplets. However, when oil content was raised
to 3% a smaller amount of larger droplets was observed.
First peak close to 1.9 μm an increase in the volume of
droplets is noticeable as a result of increasing oil content
in film-forming solutions. Generally, the lipid droplet distribution in aqueous solutions
depends on the homogenization conditions, including homogenizer type and time of the
process.

63. Ma et al. (2012) also observed a tendency to a reduction in the
D3,2 parameter for gelatin films as a result of olive oil
incorporation, indicating that this phenomenon may be
partially related to the different balance of interaction forces
between water and protein molecules, and between water and
oil components.

64. 2. Film opacity
Oil concentration increased, it became more opaque.
Control films exhibited higher transparency values than rapeseed oil. Presence
of an oil phase dispersed in the protein matrix, which promotes light
dispersion, and the light
scattering effect of oil.
Light scattering effect is higher when oil droplets are smaller and better
distributed in the films.
Different transparency of the films is related to their internal structure
developed during drying.
A linear trend of increasing opacity, as the proportion of oil to soy protein
isolate increased.

65. 3.3. Color
Soy protein isolate powder used was yellow.
L*(0-100)
0-Black,100-White
a*(+ve) -Red
a*(-ve) -Green
b*(+ve) -Yellow
b*(-ve) -Blue
C(Chroma) -Intensity
h⁰(Hue angle) -Shade
Higher rapeseed oil concentration soy protein isolate films became
more yellowish and the differences in color parameters depend strongly
on film composition.
Decrease in lightness and an increase of both a* and b* parameters,
which is due to the color of flaxseed oil.

66. 4. Mechanical properties
Tensile strength values decreased from 1.93 to 0.91 MPa, whereas
Young modulus values decreased from 1.19 to 0.68 MPa. It was
observed that films containing oil showed lower mechanical resistance
than control films.

67. Effect of rice wax on water vapor permeability and
sorption properties of edible pullulan films
F.F. Shih , K.W. Daigle, E.T. Champagne, Food Chemistry 127
(2011) 118–121
Water vapor permeability

68. Sorption isotherms
GAB equation
M = dry basis moisture
Content
aw = water activity
Mo = monolayer
moisture content
k = constant (0.7–1.0)
C = constant

69. The Effect of Corn Zein Edible Film Coating on
Intermediate Moisture Apricot (Prunus Armenica L.)
Quality
Fig. apricots over 10 month storage for 20 ºC as not coated (Control), coated
with (0.1%) potassium sorbate added zein film (ZS), coated with (0.1%)
potassium sorbate and (1%) ascorbic acid added zein film (ZSA) and coated with
zein film (Z)

70. L* (lightness) values of intermediate moisture apricots over 10 month
storage for 5 ºC as not coated (Control), coated with (0.1%) potassium
sorbate added zein film (ZS), coated with (0.1%) potassium sorbate and
(1%) ascorbic acid added zein film (ZSA) and coated with zein film (Z)

71. L* (lightness) values of intermediate moisture apricots over 10 month
storage for 20 ºC as not coated (Control), coated with (0.1%) potassium
sorbate added zein film (ZS), coated with (0.1%) potassium sorbate and
(1%) ascorbic acid added zein film (ZSA) and coated with zein film (Z).

72. Benefits of Edible Film
• Improves Storage Quality by reducing
– Water loss
– Gas diffusion
– Movement of oils and fats
– Loss of volatile flavors and aromas
• Improves Sensory Quality
– Structural properties
– Appearance
– Adhesion to cooking
• Improves Processing Quality
– Incorporates food additives

73. Drawbacks of edible packaging
1. The edible wraps would not be used alone where unsanitary
conditions during food handling can occur
2. They would be used to wrap foods inside a secondary
synthetic package during food distribution and storage
3. The new wraps are more expensive than synthetic packages.
4. Development of off flavor

74. Problems associated with edible coatings
to be overcome
 Smith et al. (1987) summarized the effects on physiological
disorders such as core flush, flesh breakdown, and the
accumulation of ethanol and alcoholic off-flavors associated
with the modification of the internal atmosphere through the
use of coatings.
 Consumers tend to be wary of waxy coatings; therefore, the
development of alternative edible coatings that do not impart a
waxy taste are desirable.
 The effects of edible coatings on internal gas composition and
their interactions on quality parameters must be determined for
coated fresh produce; for example, color change and firmness
are very important quality parameters in fruits.
 Shewfelt et al. (1987) suggested that color change, firmness
loss, ethanol fermentation, decay ratio, and weight loss of
edible film-coated fruits are all important quality parameters
for produce.

75. Some Commercial Edible Coatings and
Films
• Natureseal
• Seperfresh TM
• Pro-long TM
• Crystalac
• Origami wraps
• Ooho is the latest discovery in the field of edible packaging. It
is an edible water ball packed in a film made of algae.

76. Contd..
Ingredients Supplier
• Whey protein Davisco, Proliant. Inc. ,
• Whey Protein Fonterra (USA)
(casein/caseinate)
• Soy protein The Solae Company,
Cargill, ADM
• Wheat Protein Tate & Lyle

77. Conclusion
• Edible films and coatings
 Effects
o Conservation, distribution, and marketing
 Protection
o Mechanical damage, physical, chemical, and microbiological
activities
 Carrier
o Antioxidants, antimicrobial, flavorings agents
 Other
o Improve the mechanical integrity, handling, and quality of food
products

78. • Edible packaging materials reduce the environmental pollution
and it can reduce post harvest losses
• Protein-based films can be replacements for synthetic gas
harriers, but their mechanical properties still need improvement
• They can reduce the complexity of packaging systems, making
them either easier to recycle
• Different biopolymers such as polysaccharides, proteins, and
their blends are applied to form edible films and coatings.
Contd…

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Contd…

83. Thank you…..