Combined effect of cassava starch nanoparticles and protein isolate in properties of starch‐based nanocomposite films

Glutaraldehyde Crosslinked High Content of Amylose/Polyvinyl Alcohol Blend Films with Potent Tensile Strength and Young's Modulus

In recent years, with the development of green environmental protection, starch film has become of interest due to the wide availability of sources, low price, and biodegradability. Amylose/polyvinyl alcohol (PVA) blend films crosslinked with different amounts of glutaraldehyde (GLU) were prepared by a solution casting method. The cross-linking degree, water sorption, tensile property, crystallization and section morphology of the films were examined. With the increase in glutaraldehyde concentration, the cross-linking degree of the blend film was improved. The wide-angle X-ray scattering (WAXS) result indicated that cross-linking hindered the crystallization of film. The section morphology of films was examined by scanning electron microscope (SEM). The results showed that the cross-linking degree of amylose film improved while the crystallinity decreased with the increase in glutaraldehyde content. Cross-linking had no obvious effect on the water sorption property of the blend films. The cross-linking modification significantly enhanced the tensile strength and Young's modulus, while it reduced the elongation at break of the blend films. It was found that the film with 0.5 wt % glutaraldehyde possessed the best performance: the tensile strength increased by 115%, while the elongation at break decreased by 18% even at high relative humidity (RH) of 90% compared to non-crosslinked films. The developed amylose/PVA blend films have promising application prospects as agricultural mulch films and packaging materials.

Characterization of acid hydrolysis based nano-converted mung bean (Vigna radiata L.) starch for morphological, rheological and thermal properties

Mung bean starch nanocrystals (SNC) were fabricated using acid hydrolysis. The resulting nanocrystals were studied for their morphological, thermal, and rheological properties. Irregular or round-shaped nano-scale crystals with average hydrodynamic diameter of 179 nm obtained after acid hydrolysis. The mung bean SNC revealed a C_B-type crystalline pattern with enhanced crystallinity as studied by X-ray diffraction (XRD). Lower negative zeta potential was obtained for mung bean SNC as compared to its native starch. Thermal peaks disappeared for nanocrystals, which indicated an increased thermal instability of mung bean SNC. A shear-thinning behavior, even at high concentrations of SNC in the suspension was noticed. The elastic behavior was observed at all studied concentrations and it was independent of the frequency change.

Structural and Physicomechanical Properties of an Active Film Based on Potato Starch, Silver Nanoparticles, and Rose Apple (Syzygium samarangense) Extract

In the current research work, active films were made from potato starch (PS) and AgNP solution comprising of silver nanoparticles (AgNPs) and rose apple extract (RE) via the casting method at various concentrations. AgNP solution in the PS matrix significantly altered the physical properties such as opacity, water vapor permeability mechanical property, solubility, and swelling index of the films. The influence of AgNP solution on the properties of the films was deeply examined. The results found that the 15% AgNP solution films exhibited better physicochemical properties. The presence of AgNP solution in the PS matrix significantly improved the properties of active films which is evident from the results of FTIR and SEM. Results show that AgNPs and PS were uniformly mixed and formed continuous and homogenous films without bubbles and cracks. In addition, the AgNP solution in the films significantly improved the antibacterial activity against S. aureus than P. aeruginosa in the films.