Depending on the colour values, the obtained films were highly transparent, but the yellowness of the 5% carrot fibre film CFF was significantly higher than control 0% CFF and 1% CFF samples p
📌 3 Key Takeaways
🎯
Objective & Hypothesis:In this study, Na-alginate based films were produced with the addition of cellulosic fibres from carrot juice processing wastes for employment of agricultural wastes as reinforcing agent in biobased films for food packaging purposes.
📊
Key Findings & Data:The WVP of the Na-alginate based films were significantly decreased upon the addition of carrot fibre at each level of incorporation 1% and 5%, w/w on alginate basis .
💡
Conclusion & Impact:Depending on the colour values, the obtained films were highly transparent, but the yellowness of the 5% carrot fibre film CFF was significantly higher than control 0% CFF and 1% CFF samples p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Carrot pulp · Alginate · Edible film
Abstract
In this study, Na-alginate based films were produced with the addition of cellulosic fibres from carrot juice processing wastes for employment of agricultural wastes as reinforcing agent in biobased films for food packaging purposes. These films were characterized by water vapour permeability WVP , colour, XRD, transmittance and the SEM analysis. The WVP of the Na-alginate based films were significantly decreased upon the addition of carrot fibre at each level of incorporation 1% and 5%, w/w on alginate basis . Depending on the colour values, the obtained films were highly transparent, but the yellowness of the 5% carrot fibre film CFF was significantly higher than control 0% CFF and 1% CFF samples p
Cakmak, H. (2022). Reinforcement of Na-Alginate Based Films with Carrot Juice Processing Wastes. Hittite Journal of Science and Engineering, Cilt: 7 - Sayı: 3, 199–204. https://ajindex.com/articles/537957
Maizura M, Fazilah A, Norziah MH, Karim AA. Antibacterial activity and mechanical properties of partially hydrolyzed sago starch–alginate edible film containing lemongrass oil. Journal of Food Science 72(6) (2007) C324-C330
Benavides S, Villalobos-Carvajal R, Reyes JE. Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration. Journal of Food Engineering 110(2) (2012) 232-239
Bierhalz ACK, da Silva MA, Kieckbusch TG. Natamycin release from alginate/pectin films for food packaging applications. Journal of Food Engineering 110(1) (2012) 18-25
Rhim JW. Physical and mechanical properties of water resistant sodium alginate films. LWT-Food Science and Technology 37(3) (2004) 323-330
Tavassoli-Kafrani E, Shekarchizadeh H, Masoudpour-Behabadi M. Development of edible films and coatings from alginates and carrageenans. Carbohydrate Polymers 137 (2016) 360-374
Abdollahi M, Alboofetileh M, Behrooz R, Rezaei M, Miraki R. Reducing water sensitivity of alginate bio-nanocomposite film using cellulose nanoparticles. International Journal of Biological Macromolecules 54 (2013) 166-173
Wang LF, Shankar S, Rhim, JW. Properties of alginate-based films reinforced with cellulose fibers and cellulose nanowhiskers isolated from mulberry pulp. Food Hydrocolloids 63 (2017) 201-208
Huq T, Salmieri S, Khan A, Khan RA, Le Tien C, Riedl B, Fraschini C, Bouchard J, Uribe-Calderon J, Kamal MR, Lacroix M. Nanocrystalline cellulose (NCC) reinforced alginate based biodegradable nanocomposite film. Carbohydrate Polymers 90(4) (2012) 1757-1763
Zain NM, Yusop SM, Ahmad I. Preparation and characterization of cellulose and nanocellulose from pomelo (Citrus grandis) albedo. Journal of Nutrition & Food Sciences 5(1) (2014) 334
Otoni CG, Lodi BD, Lorevice MV, Leitão RC, Ferreira MD, de Moura MR, Mattoso LH. Optimized and scaled-up production of cellulose-reinforced biodegradable composite films made up of carrot processing waste. Industrial Crops and Products 121 (2018) 66-72