Development of edible blend films with good mechanical and barrier properties from pea starch and guar gum

Polysaccharide-based films: from packaging materials to functional food

A wider application of naturally derived polysaccharides is of great interest as materials for food packaging industry. Biocompatibility and biodegradability of polysaccharide-based films and coatings ally with a shift from application of non-biodegradable petrochemical polymers to the more environmentally friendly ones. Due to a range of inherent features in chemical structure and bioactivity, the polysaccharide materials could bring additional functionality to food packaging. The chelating ability of the polysaccharides provides also their application as carriers of additional active components, such as nanoparticles, essential oils and polyphenols. The improved physicochemical, antibacterial and antioxidant properties of the filled films allows to consider the edible polysaccharide-based films as functional food products. This review is aimed at analysis of evolution of polysaccharide-based food packaging materials from inert one starting from cellophane to recent research works on development of multicomponent polysaccharide-based functional food films and coatings.

Development and characterization of novel packaging films from composite mixtures of rice-starch, tara gum and pectin

Biodegradable films intend to replace polymers derived from petroleum. The effect of pectin and Tara gum on the properties of films prepared with rice starch and glycerol was studied in this context. FTIR analysis determined the presence of complex interactions between the components. SEM showed regular film surface with minor roughness. The evaluation of mechanical properties of the films proved the importance of pectin, Tara gum and glycerol concentration. When the proportion of pectin to Tara gum was 1:1, the tension at break, the elongation and the solubility reached the highest values while the water vapor permeability dropped to a minimum. Statistical analysis demonstrated non-linear behavior between composition and properties of the films and stated the importance of interactions between the components. Films produced from rice starch and glycerol in combination with pectin and Tara gum present competitive properties in terms of elongation, tensile stress, permeability to water vapor and solubility, displaying a uniform structure suitable for the packaging of food materials.

Eco-friendly preparation and characterization of bioplastic films made from marine fish-scale wastes

Synthetic plastics are becoming hazardous wastes, posing a threat to environmental sustainable health; hence, they must be replaced with alternatives. This study aimed to prepare corn starch-based bioplastics using fish scale through film casting technique as an alternative to synthetic plastics. In this work, four types of bioplastic films (CSF, CSFSF1, CSFSF2, FSF) containing different percentages of fish-scale powder and corn starch were prepared. Physical and chemical properties such as texture, color, solubility in hot water, tensile strength, functional groups, and morphology of all the four types of the prepared bioplastics were analyzed. The mixture of fish-scale powder and corn starch powder in the ratio of 1:3 (CSFSF1) yielded the best results. Its average thickness is 0.0420 ± 0.001 mm, water absorption range is 55-60%, tensile strength is 6.06 ± 0.05 MPa, and thermal stability is 278.741 °C. In the biodegradability test, degradation was noticed after 7 days of treatment with organic waste. The degradation was confirmed by surface changes in the morphology and the development of Aspergillus sp. Corn starch film (CSF) exhibited the highest degradation (60%), while the fish-scales film (FSF) underwent the least degradation (28%). The produced bioplastics were prepared from eco-friendly, inexpensive, and natural materials. Thus, the present research has provided a viable alternative to synthetic plastics.

A current review of structure, functional properties, and industrial applications of pulse starches for value-added utilization

Pulse crops have received growing attention from the agri-food sector because they can provide advantageous health benefits and offer a promising source of starch and protein. Pea, lentil, and faba bean are the three leading pulse crops utilized for extracting protein concentrate/isolate in food industry, which simultaneously generates a rising volume of pulse starch as a co-product. Pulse starch can be fractionated from seeds using dry and wet methods. Compared with most commercial starches, pea, lentil, and faba bean starches have relatively high amylose contents, longer amylopectin branch chains, and characteristic C-type polymorphic arrangement in the granules. The described molecular and granular structures of the pulse starches impart unique functional attributes, including high final viscosity during pasting, strong gelling property, and relatively low digestibility in a granular form. Starch isolated from wrinkled pea-a high-amylose mutant of this pulse crop-possesses an even higher amylose content and longer branch chains of amylopectin than smooth pea, lentil, and faba bean starches, which make the physicochemical properties and digestibility of the former distinctively different from those of common pulse starches. The special functional properties of pulse starches promote their applications in food, feed, bioplastic and other industrial products, which can be further expanded by modifying them through chemical, physical and/or enzymatic approaches. Future research directions to increase the fractionation efficiency, improve the physicochemical properties, and enhance the industrial utilization of pulse starches have also been proposed. The comprehensive information covered in this review will be beneficial for the pulse industry to develop effective strategies to generate value from pulse starch.

Development and characterization of elephant foot yam starch-hydrocolloids based edible packaging film: physical, optical, thermal and barrier properties

The study aimed at the development of elephant foot yam starch (EFYS) based edible film through blending of Xanthan (XG) and agar-agar (AA). Film thickness and density increased with increase in concentration of hydrocolloids and the respective highest value 0.199 mm and 2.02 g/cm³ were found for the film possessing 2% AA. The film barrier properties varied with hydrocolloids and the lowest value of water vapour transmission rate (1494.54 g/m²) and oxygen transmission rate (0.020 cm³/m²) was observed for the film with 1% XG and 1.5% AA, respectively. Mechanical and thermal properties also improved upon addition of hydrocolloid. Highest tensile strength (20.14 MPa) and glass transition temperature (150.6 °C) was observed for film containing 2% AA. Fourier transform infrared spectroscopy demonstrated the presence of -OH, C-H, and C=O groups. The change in crystallinity was observed through peak in X-ray diffraction analysis, which increased with increase in the hydrocolloids' concentration.

Composite Films with UV-Barrier Properties of Bacterial Cellulose with Glycerol and Poly(vinyl alcohol): Puncture Properties, Solubility, and Swelling Degree

The aim of this study was to develop composite films based on bacterial cellulose, glycerol, and poly(vinyl alcohol) with improved optical and mechanical properties and good UV-barrier property. The interaction among the compounds was analyzed using Fourier transform infrared spectroscopy, scanning electron microscopy, thermogravimetry, and differential scanning calorimetry. The mechanical properties (toughness, burst strength, and distance to burst), solubility, water adsorption, and light barrier properties of the composite films were evaluated. Polynomial models obtained allowed us to predict the behavior of these properties. Poly(vinyl alcohol) showed a reinforcing effect on the bacterial cellulose matrix, while glycerol showed a noticeable plasticizing behavior. The bacterial cellulose-based composites showed toughness values ranging from 0.22 to 2.60 MJ/m³. The burst strength values obtained ranged between 43.74 and 2105.52 g. The distance to burst ranged from 0.39 to 4.94 mm. The film solubility on water ranged from 9.37 to 31.65%, and the water retention ranged from 78.26 to 364.78%. Glycerol decreased the transmittance in the UV region, improving the UV-barrier properties of the films, while poly(vinyl alcohol) improved the transparency and opacity values of the samples. The transmittance in the UV regions (A, B, and C) ranged from 1 to 48.51%, increasing with the poly(vinyl alcohol) concentration.