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The water vapour transmission rate (WVTR) of packaging materials and edible coatings is one of their critical parameters for the shelf life of many food products. The water vapour transmission rates of flat bodies such as films are determined by permeation measurements which are a steady-state method. Another method is based on water vapour sorption measurements which is a non-steady-state method. It can be used only for mono-material flat bodies. It allows using smaller sample areas compared to permeation measurements. However, not much is known about how well both methods correlate with each other. Therefore, the aim of this study was to compare the WVTR results of different materials determined by both methods. The results of both methods differed by up to factor of three, measured at identical samples. In a few cases the difference was up to factor five. The exact reasons for these differences are unknown. Nonetheless, the water vapour sorption method is a suitable method to determine the magnitue of order of the water vapour transmission rate but not its exact value.
The relative humidity level in the immediate vicinity of objects such as foods and technical items has an influence on transpiration and undesired relative humidity dependent reactions on their surfaces such as water vapour condensation, chemical reactions and microbial growth. Desirable are therefore materials that regulate the relative humidity to predefined levels in closed spaces such as in packagings and also in housing spaces. Such materials should be able to adjust the surface humidity of objects via water vapour diffusion in the gas phase without being in direct contact. A strategy to create such humidity regulating materials is the use of substances that absorb and desorb high amounts of water vapour, such as sodium chloride. Sodium chloride (NaCl) particles absorb water vapour at a relative humidity above 75% at 23 degrees C and then they form NaCl solution. NaCl solution desorbs water vapour when the relative humidity in the immediate vicinity decreases below the equilibrium relative humidity of that salt solution. Therefore, this system is able to regulate the relative humidity in its immediate vicinity. A strategy to provide free space in polymeric structures for the NaCl solution is the creation of cavities by foaming and stretching. However, only little knowledge exists about the influence of the combination of both processes on the functional properties of humidity regulating films with salt as active substance. Hence, the aim of this study was to investigate how and to which extend foaming and/or stretching affects the functional properties, i.e. water vapour sorption and mechanical properties, of polypropylene (PP) films containing NaCl particles. For this study, foamed and non-foamed PP with 3 and 6 weight-% NaCl were extruded into films. In the next step, some of these samples were biaxially stretched and their structures, water vapour absorption, porosities and mechanical strengths were analysed. The only-foamed films had a porosity of 0.3, the porosity of only-biaxially stretched films was between 0.1 and 0.2. The porosity increased to 0.7 when the films were first foamed and stretched afterward. Foamed and then stretched films with 6 wt.-% NaCl absorbed a high amount of water vapour from air with a value of 0.8 g H2O/g film at 97% relative humidity. Stretching of filled and non-filled foamed films also resulted in higher mechanical strength of the pure matrix polymer in comparison to the pure matrix polymer of non-stretched films. By the results of this study is shown that humidity regulating films with high water vapour sorption capacity can be produced via extrusion, foaming and stretching processes which are established processes in the polymer industry.
Edible coating based on sodium alginate solution was applied to fresh‐cut cantaloupe melon by dipping and vacuum impregnation coating methods. One aim of this work is to produce more technical information concerning these conventional and novel coating processes. For this purpose, the effect of various coating parameters (dipping time, draining time, time length of the vacuum period, vacuum pressure, atmospheric restoration time) with several levels on physical quality parameters (percentage of weight gain, color, and texture) of noncoated and coated samples were determined in order to define adequate coating process parameters to achieve a successful coating application. Additionally, the effects of dipping and vacuum impregnation processes were compared. Both processes improved the firmness of the melon pieces. However, vacuum impregnation application had higher firmness and weight gain results, and had significant effect (P < 0.05) on color (lower luminosity, higher redness, yellowness, and chroma values). Experimental results affirm that vacuum impregnation method can be used successively to improve mechanical and structural properties of food products.
The aim of this study was to evaluate the influence of relative humidity (RH) on the oxygen permeability and water vapour transmission rate (WVTR) of whey protein coated Polyethylene terephthalate (PET) or whey protein monolayer films. Furthermore, the activation energies for the permeability of oxygen, carbon dioxide and nitrogen as well as the permselectivities under different set of temperatures were measured. The results showed that the permeability values through the whey protein coating and whey protein film increased with increasing RH. The water vapour permeability measured at 50% RH of (9.3 ± 0.6)−10 cm3 (STP) cm cm−2 s−1 Pa−1 increased to (16.2 ± 0.9)−10 cm3 (STP) cm cm−2 s−1 Pa−1 at 85% RH. An increase in temperature showed an expected increase of the permeability in both uncoated PET and the whey protein monolayer. The permselectivity of whey protein film was determined and the calculated ratios of the permselectivity (P(N2)/P(O2)/P(CO2):1/(4–6/(34–35)) differed from the simplified ratios given in the literature (P(N2)/P(O2)/P(CO2):1/4/16). Furthermore the calculated activation energy values for whey (51 kJ mol−1) were in agreement with other studies.
Water loss, gain or transfer results in a decline in the overall quality of food. The aim of this study was to form a uniform layer of sodium alginate-based edible coating (1.25% sodium alginate, 2% glycerol, 0.2% sunflower oil, 1% span 80, 0.2% tween 80, (w/w)) and investigate the effects on the water barrier characteristics of fresh-cut cantaloupe and strawberries. To this end, a uniform and continuous edible film formation was achieved (0.187 ± 0.076 mm and 0.235 ± 0.077 mm for cantaloupe and strawberries, respectively) with an additional immersion step into a calcium solution at the very beginning of the coating process. The coating application was effective in significantly reducing the water loss (%) of the cantaloupe pieces. However, no significant effect was observed in water vapor resistance results and weight change measurements in a climate chamber (80%→60% relative humidity (RH) at 10 °C). External packaging conditions (i.e., closed, perforated, and open) were not significantly effective on water activity (aw) values of cantaloupe, but were effective for strawberry values. In general, the coating application promoted the water loss of strawberry samples. Additionally, the water vapor transmission rate of stand-alone films was determined (2131 g·100 µm/(m2·d·bar) under constant environmental conditions (23 °C, 100%→50% RH) due to the ability to also evaluate the efficacy in ideal conditions.
This study investigates chemical grafting with fatty acid chlorides as a method for the surface modification of hydrophilic web materials. The resulting changes in the water repellence and barrier properties were studied. For this purpose, different grades of polyvinyl alcohol (PVOH) were coated on regenerated cellulose films (“cellophane”) and paper and then grafted with fatty acid chlorides. The PVOH grades varied in their degree of hydrolysis and average molecular weight. The surface was esterified with two fatty acid chlorides, palmitoyl (C16) and stearoyl chloride (C18), by chemical grafting. The chemical grafting resulted in water-repellent surfaces and reduced water vapor transmission rates by a factor of almost 19. The impact of the surface modification was greater for a higher degree of hydrolysis of the polyvinyl alcohol and for shorter fatty acid chains. Although the water vapor barrier for palmitoyl-grafted PVOH was higher than for stearoyl-grafted PVOH, the contact angle with water was lower. Additionally, it was shown that a higher degree of hydrolysis led to higher water vapor barrier improvement factors after grafting. Furthermore, the oxygen permeability decreased after grafting significantly, due to the fact that the grafting protects the PVOH against humidity when the humidity is applied on the grafted side. It can be concluded that the carbon chain length of the fatty acid chlorides is the limiting factor for water vapor adsorption, but the grafting density is the bottleneck for water diffusing in the polymer.
Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing dehydration (as sacrificial moisture agent), controlling respiration, enhancing product appearance, improving mechanical properties, etc. This paper reviews the most recent essential information about alginate-based edible coatings. The categorization of alginate-based coatings/film in food packaging concept is formed gradually with the explanation of the most important titles. Emphasis will be placed on active ingredients incorporated into alginate-based formulations, edible coating/film application methods, research and development studies of coated food products and mass transfer and barrier characteristics of the alginate-based coatings/films. Future trends are also reviewed to identify research gaps and recommend new research areas. The summarized information presented in this article will enable researchers to thoroughly understand the fundamentals of the coating process and to develop alginate-based edible films and coatings more readily.
Achieving high quality of a coated food product is mostly dependent on the characteristics of the food material to be coated, the properties of the components in the coating solution, and the obtained coating material. In the present study, usability and effectiveness of various components as well as their concentrations were assessed to produce an effective coating material. For this purpose, different concentrations of gelling agent (sodium alginate 0–3.5%, w/w), plasticizers (glycerol and sorbitol (0–20%, w/w), surfactants (tween 40, tween 80, span 60, span 80, lecithin (0–5%, w/w), and vegetable oils (sunflower oil, olive oil, rapeseed oil (0–5%, w/w) were used to prepare edible coating solutions. Formulations were built gradually, and characteristics of coatings were evaluated by analyzing surface tension values and its polar and dispersive components, emulsion droplet size, and optical appearance in microscopic scale. The results obtained showed that 1.25% sodium alginate, 2% glycerol, 0.2% sunflower oil, 1% span 80, and 0.2% tween 40 or tween 80 can be used in formulation to obtain an effective coating for hydrophobic food surfaces. Three formulations were designed, and their stability (emulsion droplet size, optical characteristics, and creaming index) and wettability tests on strawberry showed that they could be successfully used in coating applications