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Subject: search.filters.subject.Edible film

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    Enhancing the shelf-life of washed eggs using a gelatin-based coating enriched with pomegranate peel extract under tropical storage conditions
    (2026-06-01)
    Thiangtae, Siwimol
    ;
    Srikijkasemwat, Kanokrat
    ;
    Kaewhom, Paitoon
    ;
    Kongrith, Chunya
    ;
    Polyorach, Sineenart
    Egg washing effectively improves food safety but accelerates quality deterioration by removing the natural cuticle, especially during ambient storage. This study investigated the efficacy of a gelatin-based edible coating incorporated with pomegranate peel extract (PPE) in preserving the internal quality of washed chicken eggs stored at room temperature (25–30°C). Eggs were assigned to four treatments: uncoated control (UC), gelatin-only (GEL), and gelatin containing 1.0% (GEL-PPE1.0) or 1.5% PPE (GEL-PPE1.5), and evaluated over 28 days. The results showed that GEL-PPE1.5 significantly outperformed other groups in preserving internal quality (P ' 0.05). By Day 28, the GEL-PPE1.5 group maintained a Haugh unit (HU) of 55.59 ± 9.42, whereas the UC group dropped to 33.73 ± 17.29 (P ' 0.001). Similarly, the yolk index (YI) of the GEL-PPE1.5 group was 0.21 ± 0.02, compared to 0.11 ± 0.03 in UC eggs. The PPE coatings also moderate pH shifts; the albumen pH of the GEL-PPE1.5 group remained at 9.16 ± 0.20, significantly lower than the 9.61 ± 0.14 in the UC group (P ' 0.05). No microbial growth was detected in any treatment (' 10 CFU/g). The preservation efficacy arises from synergistic mechanisms: the gelatin matrix acts as a physical barrier to gas exchange, while the ellagic acid-rich PPE enhances biochemical stability by mitigating oxidative degradation. These findings demonstrate that PPE-fortified gelatin coatings provide a practical and bioactive strategy for maintaining egg freshness, offering a clear magnitude of protection for washed eggs in supply chains where refrigeration is limited.
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    Sustainable Active Packaging: Essential Oil-Enhanced Rice Starch Film for Preserving Fried Foods
    (2025-12-01)
    Chysirichote, Teerin
    ;
    Khanthong, Thitirat
    ;
    Khampanin, Nonthiya
    This study develops a biodegradable, edible packaging film made from acetylated rice starch and enhanced with essential oils (EOs) to improve food preservation. Three EOs, including ginger, holy basil, and lemongrass, were selected for their well-documented antimicrobial and antioxidant activities as well as their relevance to regional culinary applications. The combination of EO-based antimicrobial properties with modified starch extended the shelf life of a typical fried food. The effects of acetylation at degrees of substitution (DS) of 1.0, 1.8, and 3.0 on the film’s physical, mechanical, and barrier properties were investigated. The film with DS 1.8 exhibited optimal properties, including low water solubility (15.3 %), low water vapor permeability (10 × 10⁻¹¹ g·m⁻¹·s⁻¹·Pa⁻¹), and high flexibility and tensile strength. The optimized acetylated rice starch film (ARSF) with the selected EOs was then evaluated for antimicrobial and antioxidant activities. Among the tested oils, lemongrass EO showed the strongest antibacterial and antifungal activities, supporting its emphasis as the most promising candidate for improving product shelf life. Predictive modeling demonstrated that the application of the optimized EO-enhanced ARSF (EO-ARSF) significantly prolonged the shelf life of pork crackling stored at 30 °C, increasing it from 37.8 days with ARSF alone to 57.7 days with EO-ARSF. These results emphasize the attractiveness of EO-ARSF, particularly lemongrass-enriched films, as a sustainable, industrially applicable packaging material for fried foods, combining functional preservation properties with eco-friendly design.
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    Citric acid crosslinked carboxymethyl cellulose edible films: A case study on preserving freshness in bananas
    (2024-05-01)
    Nongnual, Teeranan
    ;
    Butprom, Nattawut
    ;
    Boonsang, Siridech
    ;
    Kaewpirom, Supranee
    The study involves the preparation and characterization of crosslinked-carboxymethyl cellulose (CMC) films using varying amounts of citric acid (CA) within the range 5 %–20 %, w/w, relative to the dry weight of CMC. Through techniques such as Fourier transform infrared spectroscopy, X-ray photoelectron spectroscopy, carbonyl content analysis, and gel fraction measurements, the successful crosslinking between CMC and CA is confirmed. The investigation includes an analysis of chemical structure, physical and optical characteristics, swelling behavior, water vapor transmission rate, moisture content, and surface morphologies. The water resistance of the cross-linked CMC films exhibited a significant improvement when compared to the non-crosslinked CMC film. The findings indicated that films crosslinked with 10 % CA demonstrated favorable properties for application as edible coatings. These transparent films, ideal for packaging, prove effective in preserving the quality and sensory attributes of fresh bananas, including color retention, minimized weight loss, slowed ripening through inhibiting amyloplast degradation, and enhanced firmness during storage.