Record Details

<p>Synthesis and Characterization of Edible Films from Garlic<em>(Allium sativum)</em> Husk Components</p>

Online Publishing @ NISCAIR

View Archive Info
 
 
Field Value
 
Authentication Code dc
 
Title Statement <p>Synthesis and Characterization of Edible Films from Garlic<em>(Allium sativum)</em> Husk Components</p>
 
Added Entry - Uncontrolled Name Kumar, Anand ; National Institute of Technology, Rourkela 769 008, Odisha, India
Patel, Gopesh ; National Institute of Technology, Rourkela 769 008, Odisha, India
Dwivedi, Madhuresh ; National Institute of Technology, Rourkela 769 008, Odisha, India
Hashmi, Salman ; Centre of Food Technology, Institute of Professional Studies, University of Allahabad, Allahabad, Uttar Pradesh, India
Pradhan, Rama Chandra; National Institute of Technology, Rourkela 769 008, Odisha, India
Not Applicable
 
Uncontrolled Index Term Antimicrobial activity, Biodegradable film, Lignin extraction, Packaging, Valorization
 
Summary, etc. <p>Garlic husks are waste biomass and unutilized sources of essential compounds like lignin, pectin, cellulose, hemicellulose, lignocellulose and dietary fibre. Pectin was extracted from garlic husk using ammonium oxalate solution. Lignin is a complex biopolymer consisting of p-coumaryl alcohol, sinapyl alcohol, and coniferyl alcohol. Lignin was extracted from garlic husk using alkali pulping method; the sample was subjected to 10% (w/w) NaOH solution in a pressurized condition at high temperature. The extracted lignin was characterized using Fourier Transform Infrared Spectroscopy (FTIR). Transmittance ratios in FTIR Spectra of extracted lignin were similar to those of the commercial lignin. The edible film was prepared by solution casting method where the film was casted from the solution of pectin and lignin. The physical and chemical properties of the film like moisture content, color, solubility of the film, antimicrobial activity, water vapour transmission rate, pectin and lignin were characterized. The lowest water vapour permeability of the film is 17.48 ± 0.12 g/h m<sup>2</sup>. Whiteness index and 'L' value of film decreased from film 1 to film 4. An inhibition zone was formed against the <em>Bacillus cereus </em>proving the antimicrobial activity of the lignin extracted from garlic husk.</p>
 
Publication, Distribution, Etc. Journal of Scientific and Industrial Research (JSIR)
2022-06-01 22:30:46
 
Electronic Location and Access application/pdf
http://op.niscair.res.in/index.php/JSIR/article/view/59369
 
Data Source Entry Journal of Scientific and Industrial Research (JSIR); ##issue.vol## 81, ##issue.no## 05 (2022): Journal of Scientific and Industrial Research
 
Language Note en
 
Nonspecific Relationship Entry http://op.niscair.res.in/index.php/JSIR/article/download/59369/465594167