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Development of ɣ-Aminobutyric Acid (GABA) and Antioxidant Rich Edible Film B…
Modern food packaging provides a way to make food safe, reliable, shelf-stable and clean. Edible films, composed of biopolymers that biodegrade along with the food they contain, offer a preservation in structural integrity, and prevention in microbial growth as well as moisture loss. Edible films, crafted from abundantly found ingredients like carrageenan, offer a cost-effective and environ…
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- FT 24-030
Application of Lactobacillus Rhamnosus gg Incorporated with Orange Peel Powde…
There is a growing interest in developing edible films made from natural biopolymers that are favored to enhance the quality of food packaging and meet the demand for sustainable food packaging solutions. This study involved creating a Gelatin-Chitosan (GC) edible film incorporating Lactobacillus rhamnosus GG (LGG) as probiotics to benefit customers' health. Moreover, different concentration…
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- FT 24-029
Optimization and Characterization of 3D Printed Edible Film Based On Differen…
In modern times, consumers are increasingly choosing food packaging that is high quality and sustainable to ensure the safety of the food and minimizing the use of non-recyclable materials that cause negative impact on the ecosystem. As a result, edible film is becoming more popular to improve the quality and safety of food. 3D printing technology offers excellent capability and potential in…
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- FT 24-011
Gelatin-Chitosan Edible Film with Kesum Extracts: Evaluation of Physical, Mec…
The utilization of edible film has gained much attention in food packaging development and industry due to its potential to preserve food and biodegradability, which could reduce environmental waste compared to conventional food packaging. Moreover, the application of pure polymers has shown insufficient defense against microbial deterioration; thus, the incorporation of plant-derived secon…
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- BT 23-026
Effect of Chitosan-Gelatin Edible Film Incorporated with Kesum Leaves Extract…
Beef has been a staple food for mankind and its consumption has been in an uptrend throughout the years as it is a common source of protein, while also containing a lot of polyunsaturated fats, high in water content, and other nutrients, all of which are the main cause of beef spoilage, namely, the breakdown of protein, lipid oxidation, and microbial infestation. To extend the shelf life of …
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- BT 23-023
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