Sago starch with cinnamon essential oil and nano TiO2
|
O2
|
ASTM D3985-17 Mocon Oxtran 2/21 System |
Not reported |
25 °C, 55% RH, for 48 h |
Arezoo et al. (2020)Arezoo, E., Mohammadreza, E., Maryam, M., & Abdorreza, M. N. (2020). The synergistic effects of cinnamon essential oil and nano TiO2 on antimicrobial and functional properties of sago starch films. International Journal of Biological Macromolecules, 157, 743-751. http://dx.doi.org/10.1016/j.ijbiomac.2019.11.244. PMid:31805325. http://dx.doi.org/10.1016/j.ijbiomac.201...
|
Whey protein with almond and walnut oils |
O2
|
OXTRAN 2/21 MH modular system. ASTM F 1927-98 |
23 °C, 50% RH |
25 °C, 53% RH for 48 h |
Galus & Kadzińska (2016)Galus, S., & Kadzińska, J. (2016). Whey protein edible films modified with almond and walnut oils. Food Hydrocolloids, 52, 78-86. http://dx.doi.org/10.1016/j.foodhyd.2015.06.013. http://dx.doi.org/10.1016/j.foodhyd.2015...
|
Zein/chitosan |
O2
|
Deoxidizer absorption method |
23 °C, 75% RH |
Not reported |
Zhang et al. (2019a)Zhang, L., Liu, Z., Han, X., Sun, Y., & Wang, X. (2019a). Effect of ethanol content on rheology of film-forming solutions and properties of zein/chitosan film. International Journal of Biological Macromolecules, 134, 807-814. http://dx.doi.org/10.1016/j.ijbiomac.2019.05.085. PMid:31100396. http://dx.doi.org/10.1016/j.ijbiomac.201...
|
Quince seed mucilage with oregano essential oil |
O2
|
A Gas Permeability Tester (GDP-C- D-80335). ASTM D3985 |
23 °C, 59% RH |
25 °C, 50% RH for 48 h |
Jouki et al. (2014)Jouki, M., Yazdi, F., Mortazavi, S. A., & Koocheki, A. (2014). Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties. Food Hydrocolloids, 36, 9-19. http://dx.doi.org/10.1016/j.foodhyd.2013.08.030. http://dx.doi.org/10.1016/j.foodhyd.2013...
|
Locust bean gum with whey protein |
O2
|
Based on ASTM D3985-02. O2P were determined by gas chromatography |
Not reported |
25 °C, 53% RH for one week |
Silva et al. (2016)Silva, K. S., Mauro, M. A., Gonçalves, M. P., & Rocha, C. M. R. (2016). Synergistic interactions of locust bean gum with whey proteins: effect on physicochemical and microstructural properties of whey protein-based films. Food Hydrocolloids, 54, 179-188. http://dx.doi.org/10.1016/j.foodhyd.2015.09.028. http://dx.doi.org/10.1016/j.foodhyd.2015...
|
Salep mucilage with pennyroyal |
O2
|
Gas permeability tester based on ASTM D3985 |
25 °C, 53% RH |
Not reported |
Ekrami et al. (2019)Ekrami, M., Emam-Djomeh, Z., Ghoreishy, S. A., Najari, Z., & Shakoury, N. (2019). Characterization of a high-performance edible film based on Salep mucilage functionalized with pennyroyal (Mentha pulegium). International Journal of Biological Macromolecules, 133, 529-537. http://dx.doi.org/10.1016/j.ijbiomac.2019.04.136. PMid:31005687. http://dx.doi.org/10.1016/j.ijbiomac.201...
|
Citrus pectin with transglutaminas |
O2
|
MultiPerm apparatus. Modification of ASTM D3985-8129 |
25 °C, 50% RH |
50% RH For 48 h |
Giosafatto et al. (2014)Giosafatto, C. V., Di Pierro, P., Gunning, P., Mackie, A., Porta, R., & Mariniello, L. (2014). Characterization of Citrus pectin edible films containing transglutaminase-modified phaseolin. Carbohydrate Polymers, 106, 200-208. http://dx.doi.org/10.1016/j.carbpol.2014.02.015. PMid:24721069. http://dx.doi.org/10.1016/j.carbpol.2014...
|
Whey protein isolate |
O2
|
Oxygen-specific carrier gas method (continuous flow method). |
35, 50 and 75% RH |
Not reported |
Schmid et al. (2015)Schmid, M., Zillinger, W., Müller, K., & Sängerlaub, S. (2015). Permeation of water vapour, nitrogen, oxygen and carbon dioxide through whey protein isolate based films and coatings: permselectivity and activation energy. Food Packaging and Shelf Life, 6, 21-29. http://dx.doi.org/10.1016/j.fpsl.2015.08.002. http://dx.doi.org/10.1016/j.fpsl.2015.08...
|
Konjac glucomannan/Carrageenan/nano-SiO2 |
O2
|
Deoxidizer absorption method. (Gravimetric method) |
23 °C, RH 90%. 48 h |
Not reported |
Zhang et al. (2019c)Zhang, R., Wang, X., Li, L., Cheng, M., & Zhang, L. (2019c). Optimization of konjac glucomannan/carrageenan/nano-SiO2 coatings for extending the shelf-life of Agaricus bisporus. International Journal of Biological Macromolecules, 122, 857-865. http://dx.doi.org/10.1016/j.ijbiomac.2018.10.165. PMid:30392854. http://dx.doi.org/10.1016/j.ijbiomac.201...
|
Hydroxypropyl methylcellulose films with curcumin polymorphs |
CO2
|
ASTM D1434, apparatus assembled for permeability measurement |
25 °C |
Not reported |
Nascimento da Silva et al. (2019)Nascimento da Silva, M., de Matos Fonseca, J., Feldhaus, H. K., Soares, L. S., Valencia, G. A., Maduro de Campos, C. E., Di Luccio, M., & Monteiro, A. R. (2019). Physical and morphological properties of hydroxypropyl methylcellulose films with curcumin polymorphs. Food Hydrocolloids, 97, 105217. http://dx.doi.org/10.1016/j.foodhyd.2019.105217. http://dx.doi.org/10.1016/j.foodhyd.2019...
|
Whey protein with almond and walnut oils |
CO2
|
A Permatran-C 4/41 with an infrared detector. ASTM F 2476-05 |
23 °C |
25 °C, 53% RH for 48 h |
Galus & Kadzińska (2016)Galus, S., & Kadzińska, J. (2016). Whey protein edible films modified with almond and walnut oils. Food Hydrocolloids, 52, 78-86. http://dx.doi.org/10.1016/j.foodhyd.2015.06.013. http://dx.doi.org/10.1016/j.foodhyd.2015...
|
Locust bean gum with whey protein |
CO2
|
Based on ASTM D3985-02. CO2P were determined by gas chromatography |
Not reported |
25 °C, 53% RH for one week |
Silva et al. (2016)Silva, K. S., Mauro, M. A., Gonçalves, M. P., & Rocha, C. M. R. (2016). Synergistic interactions of locust bean gum with whey proteins: effect on physicochemical and microstructural properties of whey protein-based films. Food Hydrocolloids, 54, 179-188. http://dx.doi.org/10.1016/j.foodhyd.2015.09.028. http://dx.doi.org/10.1016/j.foodhyd.2015...
|
Zein/chitosan |
CO2
|
Alkali absorption method |
23 °C, 75% RH |
Not reported |
Zhang et al. (2019a)Zhang, L., Liu, Z., Han, X., Sun, Y., & Wang, X. (2019a). Effect of ethanol content on rheology of film-forming solutions and properties of zein/chitosan film. International Journal of Biological Macromolecules, 134, 807-814. http://dx.doi.org/10.1016/j.ijbiomac.2019.05.085. PMid:31100396. http://dx.doi.org/10.1016/j.ijbiomac.201...
|
Citrus pectin with transglutaminas |
CO2
|
MultiPerm apparatus Modification of ASTM D3985-8129 |
25 °C, 50% RH |
50% RH For 48 h |
Giosafatto et al. (2014)Giosafatto, C. V., Di Pierro, P., Gunning, P., Mackie, A., Porta, R., & Mariniello, L. (2014). Characterization of Citrus pectin edible films containing transglutaminase-modified phaseolin. Carbohydrate Polymers, 106, 200-208. http://dx.doi.org/10.1016/j.carbpol.2014.02.015. PMid:24721069. http://dx.doi.org/10.1016/j.carbpol.2014...
|
Whey protein isolate |
CO2
|
Manometric method according to DIN 53380-2. Absolute pressure difference |
25 °C |
Not reported |
Schmid et al. (2015)Schmid, M., Zillinger, W., Müller, K., & Sängerlaub, S. (2015). Permeation of water vapour, nitrogen, oxygen and carbon dioxide through whey protein isolate based films and coatings: permselectivity and activation energy. Food Packaging and Shelf Life, 6, 21-29. http://dx.doi.org/10.1016/j.fpsl.2015.08.002. http://dx.doi.org/10.1016/j.fpsl.2015.08...
|
konjac glucomannan/carrageenan/nano-SiO2 |
CO2
|
KOH absorption method (gravimetric) |
23 °C, RH 90%. 48 h |
23 °C, 50% RH for 24 h |
Zhang et al. (2019c)Zhang, R., Wang, X., Li, L., Cheng, M., & Zhang, L. (2019c). Optimization of konjac glucomannan/carrageenan/nano-SiO2 coatings for extending the shelf-life of Agaricus bisporus. International Journal of Biological Macromolecules, 122, 857-865. http://dx.doi.org/10.1016/j.ijbiomac.2018.10.165. PMid:30392854. http://dx.doi.org/10.1016/j.ijbiomac.201...
|
Citrus peel low-methylated |
CO2
|
MultiPerm apparatus A modified ASTM D3985-81 (1981) |
25 °C, 50% RH |
25 °C,53% RH for 24 h |
Esposito et al. (2016)Esposito, M., Di Pierro, P., Regalado-Gonzales, C., Mariniello, L., Giosafatto, C. V. L., & Porta, R. (2016). Polyamines as new cationic plasticizers for pectin-based edible films. Carbohydrate Polymers, 153, 222-228. http://dx.doi.org/10.1016/j.carbpol.2016.07.087. PMid:27561490. http://dx.doi.org/10.1016/j.carbpol.2016...
|
Pectin from apple and strawberry |
Water Vapor |
Gravimetrically. ASTM E96-00 |
25 °C, RH gradient (33- 65%) |
25 °C, 58% RH for 48 h |
Eça et al. (2015)Eça, K. S., Machado, M. T. C., Hubinger, M. D., & Menegalli, F. C. (2015). Development of active films from pectin and fruit extracts: light protection, antioxidant capacity, and compounds stability. Journal of Food Science, 80(11), C2389-C2396. http://dx.doi.org/10.1111/1750-3841.13074. PMid:26444565. http://dx.doi.org/10.1111/1750-3841.1307...
|
Konjac glucomannan with bacterial cellulose nanofibers |
Water Vapor |
Gravimetrically |
20 °C, 80% RH |
Not reported |
Liu et al. (2020)Liu, Z., Lin, D., Lopez-Sanchez, P., & Yang, X. (2020). Characterizations of bacterial cellulose nanofibers reinforced edible films based on konjac glucomannan. International Journal of Biological Macromolecules, 145, 634-645. http://dx.doi.org/10.1016/j.ijbiomac.2019.12.109. PMid:31857167. http://dx.doi.org/10.1016/j.ijbiomac.201...
|
Sweet potato starch, glycerol, sorbitol |
Water vapor |
Gravimetrically. ASTM E96-80 |
22 °C, 0% RH |
Not reported |
Ballesteros-Mártinez et al. (2020)Ballesteros-Mártinez, L., Pérez-Cervera, C., & Andrade-Pizarro, R. (2020). Effect of glycerol and sorbitol concentrations on mechanical, optical, and barrier properties of sweet potato starch film. NFS Journal, 20, 1-9. http://dx.doi.org/10.1016/j.nfs.2020.06.002. http://dx.doi.org/10.1016/j.nfs.2020.06....
|
Locust bean gum with whey protein |
Water Vapor |
Gravimetrically. ASTM E96-95 |
25 °C, RH gradient (2-100%). |
25 °C, 53% RH for one week |
Silva et al. (2016)Silva, K. S., Mauro, M. A., Gonçalves, M. P., & Rocha, C. M. R. (2016). Synergistic interactions of locust bean gum with whey proteins: effect on physicochemical and microstructural properties of whey protein-based films. Food Hydrocolloids, 54, 179-188. http://dx.doi.org/10.1016/j.foodhyd.2015.09.028. http://dx.doi.org/10.1016/j.foodhyd.2015...
|