Influence of Codium tomentosum Extract in the Properties of Alginate and Chitosan Edible Films
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. Seaweed Collection and Seaweed Extract Preparation
2.3. Extract Characterization
2.4. Film Preparation
2.5. Film Characterization
2.5.1. FTIR-ATR
2.5.2. Film Thickness and Light Absorption
2.5.3. Surface Color Measurement
2.5.4. Moisture Content and Film Solubility
2.5.5. Water Vapour Permeability (WVP)
2.5.6. Surface Film Wettability
2.5.7. Moisture Sorption Isotherms
2.5.8. Mechanical Properties
2.5.9. Thermal Analysis
2.6. Data Statistical Analysis
3. Results and Discussion
3.1. C. tomentosum Extract Characterization
3.2. Thickness, Surface Color, and Light Absorption
3.3. FTIR-ATR Analysis
3.4. Moisture Content and Film Solubility
3.5. Water Vapor Permeability (WVP)
3.6. Surface Film Wettability
3.7. Moisture Sorption Isotherms
3.8. Mechanical Properties
3.9. Thermal Properties
4. Conclusions
5. Patents
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Test | Seaweed Extract |
---|---|
Moisture (%) | 6.4 ± 1.2 |
Protein (%) | 2.07 ± 0.06 |
Ash (%) | 73.97 ± 0.33 |
Fat (%) | 1.17 ± 0.06 |
Carbohydrate (%) a | 16.39 |
ORAC (Trolox equivalent, µmol g−1 extract) | 5.99 ± 0.07 |
Test | Alginate | Alginate + SE | Chitosan | Chitosan + SE |
---|---|---|---|---|
Thickness (mm) | 0.05 ± 0.02 | 0.03 ± 0.01 | 0.05 ± 0.01 | 0.06 ± 0.01 |
L* | 92.68 ± 0.68 | 92.87 ± 0.15 | 93.89 ± 0.32 | 93.65 ± 0.93 |
a* | −0.44 A ± 0.02 | −0.53 B ± 0.03 | −0.46 A,C ± 0.05 | −0.66 D ± 0.11 |
b* | 6.75 A ± 0.17 | 9.42 B ± 0.39 | 3.96 C ± 0.21 | 5.20 D ± 0.73 |
ΔE # | 5.09 A ± 0.42 | 7.40 B ± 0.40 | 2.13 C ± 0.33 | 3.36 D ± 0.85 |
WI | 91.69 A ± 0.34 | 88.17 B ± 0.37 | 92.70 C ± 0.35 | 91.73 A,D ± 0.87 |
T | 2.4 A ± 0.1 | 13.1 B ± 0.4 | 3.1 C ± 0.3 | 2.5 D ± 0.1 |
Moisture (%) | 24.86 ± 0.01 | 28.29 ± 0.01 | 9.56 ± 0.01 | 10.06 ± 0.01 |
Film solubility (%) | 90.68 A ± 1.79 | 86.13 B ± 1.06 | 23.83 C ± 2.96 | 45.84 D ± 2.72 |
WVP (×10−16 kg Pa−1 s−1 m−1) | 0.939 A ± 0.317 | 0.514 B ± 0.26 | 1.18 A ± 0.0071 | 1.22 A ± 0.0085 |
Contact angle (°) | 37.70 A ± 0.15 | 8.9 B ± 0.30 | 78.58 C ± 0.27 | 21.80 D ± 0.57 |
Test | Alginate | Alginate + SE | Chitosan | Chitosan + SE | Seaweed Extract |
---|---|---|---|---|---|
Elongation at break (%) | 69.81 A ± 4.06 | 53.68 B ± 2.92 | 60.81 C ± 7.03 | 74.60 D ± 4.60 | - |
Puncture Strength (N mm−2) | 0.023 A ± 0.007 | 0.029 A ± 0.006 | 0.127 B± 0.048 | 0.093 C ± 0.027 | - |
Energy at break (N s mm−3) | 0.69 A ± 0.43 | 1.39 A ± 0.94 | 4.51 B± 2.24 | 2.76 C ± 1.09 | - |
Tm (°C) * | 184.22 A ± 1.15 | 196.64 A,B ± 1.89 | 180.07 A,C ± 0.61 | 193.10 A ± 13.94 | 144.70 ± 0.38 |
ΔHm (J g−1) * | 33.28 A ± 4.31 | 2.45 B ± 0.10 | 6.91 B± 1.98 | 6.20 B ± 3.13 | 26.96 ± 5.98 |
Td (°C) * | 180.68 A ± 0.71 | 201.05 B ± 4.14 | 164.17 C ± 8.63 | 187.22 A,D ± 5.23 | 86.62 ± 0.64 135.49 ± 0.47 |
© 2018 by the authors. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/).
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Augusto, A.; Dias, J.R.; Campos, M.J.; Alves, N.M.; Pedrosa, R.; Silva, S.F.J. Influence of Codium tomentosum Extract in the Properties of Alginate and Chitosan Edible Films. Foods 2018, 7, 53. https://doi.org/10.3390/foods7040053
Augusto A, Dias JR, Campos MJ, Alves NM, Pedrosa R, Silva SFJ. Influence of Codium tomentosum Extract in the Properties of Alginate and Chitosan Edible Films. Foods. 2018; 7(4):53. https://doi.org/10.3390/foods7040053
Chicago/Turabian StyleAugusto, Ana, Juliana R. Dias, Maria J. Campos, Nuno M. Alves, Rui Pedrosa, and Susana F. J. Silva. 2018. "Influence of Codium tomentosum Extract in the Properties of Alginate and Chitosan Edible Films" Foods 7, no. 4: 53. https://doi.org/10.3390/foods7040053