Transcript Slide 1

FISIOLOGY WEEKS 13
SIMON B W
EDIBLE FILM adalah
• lapisan
tipis
dan
kontinyu
terbuat
dari
bahan-bahan yang dapat dimakan, dibentuk melapisi
komponen makanan (coating) atau diletakkan diantara
komponen makanan (film) yang berfungsi sebagai
barrier terhadap transfer massa (misalnya kelembaban,
oksigen, lipid, cahaya dan zat terlarut), dan atau
sebagai carrier bahan makanan dan bahan tambahan,
serta untuk mempermudah penanganan makanan.
Edible film diaplikasikan pada makanan dengan cara
pembungkusan,
pencelupan,
penyikatan
atau
penyemprotan.
EDIBLE FILMS & COATING:
• MATERIALS THAT ARE APPLIED OVER WHOLE
FRUITS & VEGS OR MINIMALLY PROCESSED
PRODUCE (MPP) AS A THIN LAYER, CAN BE
EATEN AS PART OF THE WHOLE FOOD.
• SEE: ABSTRACT OF Preservation of kiwifruit
coated with an edible film at ambient
temperature
• Journal of Food Engineering Volume 50 Issue
4, December 2001, Pages 211-216
ABSTRACT Preservation of kiwifruit coated with
an edible film at ambient temperature
• With the permeability mathematical model of edible film and analytic
hierarchy process (AHP), four items including the permeability of oxygen
(PO2), carbon dioxide (PCO2) and water vapour (WVP), and respiratory
quotient (PCO2/PO2) of edible film used for kiwifruit preservation were
evaluated comprehensively. The optimum edible film composed of
soybean protein isolate (SPI), stearic acid (SA), and pullulan (Pul) was
obtained and used to preserve kiwifruit. The result showed that the edible
film for coating kiwifruit retarded the senescence process of fruit. The
softening rates of kiwifruit coated with or without the edible film were
29% and 100%, respectively, in 37 days storage, thus the shelf life of
kiwifruit coated with edible film being extended to about 3 times.
• Author Keywords: Edible film; Permeability mathematical model; Analytic
hierarchy process; AHP; Kiwifruit; Preservation
EDIBLE FILMS (E.F.)
CONSISTS OF:
• HYDROCOLLOIDS ( CELLULOSE, PROTEIN, ALGINAT,
PECTIN, STARCH, FRUIT PASTE.
• CARBOHYDRATE (STARCH & STACH MODIFICATIONS,
ALGINATE, PECTIN, ARABIC GUM OR GUMS, AND
FRUIT PUREE ETC),
• PROTEIN : (GELATIN, CASEIN, SOY PROTEIN , CORN
PROTEIN, MILK PROTEIN, FISH PROTEIN, GLUTEN,
LECTIN , WHEAT, POLLARD ETC)
• FATS: WAXS, ACYL GLYCEROL, FATTY ACIDS.
• COMPOSITE: A MIXTURE OF FATS & HYDROCOLLOID
FILMS
EDIBLE FILMS RECIPE ( Simon B W dkk)

7,5 G PROT EXTRACT + 35 ML ETHANOL
98% + 100 ML AQUADEST + 1,85 % CMC + 7,5
% V/V GLYCEROL
METHODS OF MAKING E.F.
• MIX THE ABOVE RECIPES, BOIL @ 80 0C FOR 15 MINS
& STIR, COOL TO 30 0C, ADD ANTIOXYDANT
COMPOUNDS (VIT.C OR CITRIC ACID) 0,86 – 2,58%
W/V), STIR AND STORED AT A REFRIGERATOR.
• DIPPING CUT FRUITS AND STORAGE
• APPLE CUTS IN DESIRED SIZES (SLICES), DIPPED IN
EDIBLE FILMS SOLUTIONS, LET THEM DRY AT ROOM
TEMP. OR 30 0C, OBSERVES
RECENT SCIENTIFIC PUBLICATIONS ON
EDIBLE FILM
• Guilbert, 1986; Cuq et al., 1995:
POLYSACCHARIDE BASED FILM: cellulose,
modified cellulose & starch, protein (zein,
gluten, collagen, gelatin, ovalbumin,
&myofibrillar protein), plant & microbial
polysac. (agar, carrageenan, alginate, pectin,
dextran, pullulan, curdlan) waxes & lipid
derivatives; casein & carnauba wax coating,
plus sorbic acid to control surface microbial
growth of food
PREPARATION OF GLUTEN BASED FILM
• GLUTEN (15 g/100 ml), ethanol 95% (45
ml/100 ml) & pH of solution 3.5 adjusted by
acetic acid, glycerol 20 g/100 g gluten),
formaldehide (0.2 g/100 g gluten), NaSulfite
(0,2 g/100 g gluten) & sorbic acid (80 mg/100
ml sol. All components are mixed, warmed to
50 0C & then cooled @ room temp. ((J. FD SCI.
61(1):116- 1996.)
COMPOSITE FILMS
• THE ABOVE RECIPES OF EDIBLE FILMS,
GLUTEN IS REPLACED BY WHITE REFINED
BEES-WAX AND DISTILLED ACETYLATED
MONOGLYCERIDE 20% W/ W. MELTED LIPID
COMPOUNDS WERE POURED INTO WARM
GLUTEN SOLUTION, STIRRED VIGOROUSLY, &
COOL AS E.F. (J. FD SCI. 61(1):116- 1996.)
FLOW CHARGE
OF MAKING AN
EDIBLE FILMS,
OUR RESEARCH
IN PPSUB
DIPPING
CUT
APPLES IN AN
EDIBLE
FILM
SOLUTIONS
MODE OF ACTION OF E.F.
• REDUCE MOISTURE LOSS, RESTRICT THE ENTRY OF
OXYGEN, LOWER RESPIRATION, RETARD ETHYLENE
PROD. RETARD DISCOLORATION & MICROBIAL
GROWTH
• PRODUCT INTENDED FOR RETAILING ARE IN
PARTICULAR NEED FOR FURTHER RESEARCH
PRESERVATION OF MINIMALLY PROCESSED
FRUITS & VEGETABLES
• CONSUMERS DEMAND READY-TO- USE & READY-TOEAT FRUITS &VEGS WITH FRESH-LIKE QUALITY &
CONTAINING NATURAL INGREDIENTS
• FOR REASONS OF EXPENSE, LABOUR & HYGIENE:
CATERING INDUSTRY AIMS TO PURCHASE VEGS &
FRUITS THAT ARE PEELED, POSSIBLY SLICED, GRATED
OR SHREDDED/CUTS, THAT IS, MINIMALLY
PROCESSED OR LIGHTLY PROCESSED
TWO PURPOSES MINIMAL PROCESSING OF
PRODUCE (MPP)
• FIRST, KEEP THE PRODUCE FRESH, SUPPLY IT
WITHOUT LOSING ITS NUTRITIONAL QUALITY
• SECOND, PRODUCT HAVE A SUFFICIENT SHELF LIFE
TO REACH FEASIBLE INTENDED CUSTOMERS.
• MICROBIOLOGICAL, SENSORY & NUTRITIONAL SHELF
LIFE OF MPP AT LEAST 4 TO 7 DYAS, EVEN LONGER
UPTO 21 DAYS DEPENDING ON THE MARKET.
EXAMPLE OF MPP
• FRESH APPLE SLICES, MELON/WATERMELON
SLICES, FRESH PINEAPPLE TIDBITS, SALAD &
CABBAGE MIXES
• CARROT & CELERY STICKS
• BROCCOLI & CAULIFLOWER FLORETS,
• MANGOES SLICES
• FRESH MANGOESTAIN FLESH
BROCCOLI FLORETS
EXAMPLES OF CUTS F & V
MPP SNACK APPLE
GRANNY SMITH FROM AUSTRALIA
READ THE FOLLOWINGS PATENTS ON
EDIBLE FILMS
• SUMMARIZE THOSE PATENTS AND
PUBLICATIONS
• PRESENTED ON THE NEXT LECTURE IN
GROUPS
• ONE GROUP CONSISTS OF 2 – 3 PERSONS
• SEE YOU
PUBLICATION & PATENT
•
•
•
•
•
EDIBLE FILM CASSAVA.pdf
Edible film-cellulose patent.htm *
Edible film maltodextrin patent.htm *
Edible-film containing food acids.htm*
*) YOU NEED TO CONNECT WITH INTERNET IN
ORDER TO OPEN THESE PATENT FILES