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Angolkar M, Paramshetti S, Gahtani RM, Al Shahrani M, Hani U, Talath S, Osmani RAM, Spandana A, Gangadharappa HV, Gundawar R. Pioneering a paradigm shift in tissue engineering and regeneration with polysaccharides and proteins-based scaffolds: A comprehensive review. Int J Biol Macromol 2024; 265:130643. [PMID: 38467225 DOI: 10.1016/j.ijbiomac.2024.130643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 02/16/2024] [Accepted: 03/03/2024] [Indexed: 03/13/2024]
Abstract
In the realm of modern medicine, tissue engineering and regeneration stands as a beacon of hope, offering the promise of restoring form and function to damaged or diseased organs and tissues. Central to this revolutionary field are biological macromolecules-nature's own blueprints for regeneration. The growing interest in bio-derived macromolecules and their composites is driven by their environmentally friendly qualities, renewable nature, minimal carbon footprint, and widespread availability in our ecosystem. Capitalizing on these unique attributes, specific composites can be tailored and enhanced for potential utilization in the realm of tissue engineering (TE). This review predominantly concentrates on the present research trends involving TE scaffolds constructed from polysaccharides, proteins and glycosaminoglycans. It provides an overview of the prerequisites, production methods, and TE applications associated with a range of biological macromolecules. Furthermore, it tackles the challenges and opportunities arising from the adoption of these biomaterials in the field of TE. This review also presents a novel perspective on the development of functional biomaterials with broad applicability across various biomedical applications.
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Affiliation(s)
- Mohit Angolkar
- Department of Pharmaceutics, JSS College of Pharmacy, JSS Academy of Higher Education and Research (JSSAHER), Mysuru 570015, Karnataka, India
| | - Sharanya Paramshetti
- Department of Pharmaceutics, JSS College of Pharmacy, JSS Academy of Higher Education and Research (JSSAHER), Mysuru 570015, Karnataka, India
| | - Reem M Gahtani
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, King Khalid University, Abha 61421, Saudi Arabia.
| | - Mesfer Al Shahrani
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, King Khalid University, Abha 61421, Saudi Arabia.
| | - Umme Hani
- Department of Pharmaceutics, College of Pharmacy, King Khalid University, Abha 61421, Saudi Arabia.
| | - Sirajunisa Talath
- Department of Pharmaceutical Chemistry, RAK College of Pharmaceutical Sciences, RAK Medical and Health Sciences University, Ras Al Khaimah 11172, United Arab Emirates.
| | - Riyaz Ali M Osmani
- Department of Pharmaceutics, JSS College of Pharmacy, JSS Academy of Higher Education and Research (JSSAHER), Mysuru 570015, Karnataka, India.
| | - Asha Spandana
- Department of Pharmaceutics, JSS College of Pharmacy, JSS Academy of Higher Education and Research (JSSAHER), Mysuru 570015, Karnataka, India.
| | | | - Ravi Gundawar
- Department of Pharmaceutical Quality Assurance, Manipal College of Pharmaceutical Sciences, Manipal Academy of Higher Education (MAHE), Manipal 576104, Karnataka, India.
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Zdanowicz M, Sałasińska K. Characterization of Thermoplastic Starch Plasticized with Ternary Urea-Polyols Deep Eutectic Solvent with Two Selected Fillers: Microcrystalline Cellulose and Montmorillonite. Polymers (Basel) 2023; 15:polym15040972. [PMID: 36850255 PMCID: PMC9964604 DOI: 10.3390/polym15040972] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/24/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023] Open
Abstract
The aim of the study was to prepare and characterize composite materials based on thermoplastic starch (TPS)/deep eutectic solvent (DES). Potato starch was plasticized with ternary DES: urea:glycerol:sorbitol and modified with the selected fillers: microcrystalline cellulose and sodium montmorillonite. Films were prepared via twin-screw extrusion and thermocompression of the extrudates. Then, the physicochemical properties of the TPS films were examined. The ternary DES effectively plasticized the polysaccharide leading to a highly amorphous structure of the TPS (confirmed via mechanical tests, DMTA and XRD analyses). An investigation of the behavior in water (swelling and dissolution degree) and water vapor transmission rate of the films was determined. The introduction of the two types of fillers resulted in higher tensile strength and better barrier properties of the composite TPS films. However, montmorillonite addition exhibited a higher impact than microcrystalline cellulose. Moreover, a cone calorimetry analysis of the TPS materials revealed that they showed better fire-retardant properties than TPS plasticized with a conventional plasticizer (glycerol).
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Affiliation(s)
- Magdalena Zdanowicz
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Janickiego 35, 71-270 Szczecin, Poland
| | - Kamila Sałasińska
- Faculty of Materials Science and Engineering, Warsaw University of Technology, Wołoska 141, 02-507 Warsaw, Poland
- Central Institute for Labour Protection-National Research Institute, Department of Chemical, Biological and Aerosol Hazards, Czerniakowska 16, 00-701 Warsaw, Poland
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Selected Physical and Spectroscopic Properties of TPS Moldings Enriched with Durum Wheat Bran. MATERIALS 2022; 15:ma15145061. [PMID: 35888526 PMCID: PMC9317448 DOI: 10.3390/ma15145061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/18/2022] [Accepted: 07/19/2022] [Indexed: 02/04/2023]
Abstract
The impact of the amount of durum wheat bran additive used on the selected structural, mechanical, and spectroscopic properties of thermoplastic starch moldings was examined in this study. Bran was added to corn starch from 10 to 60% by weight in the blends. Four temperature settings were used for the high-pressure injection: 120, 140, 160, and 180 °C. The highest value of elongation at break (8.53%) was observed for moldings containing 60% bran. Moreover, for these moldings, the tensile strength and flexural strength were lower (appropriately 3.43 MPa and 27.14 MPa). The highest deformation at break (1.56%) were obtained for samples with 60% bran and injection molded at 180 °C. We saw that higher bran content (50 and 60%) and a higher injection molding temperature (160 °C and 180 °C) significantly changed the color of the samples. The most significant changes in the FTIR spectra were observed at 3292 and 1644 cm−1 and in the region of 1460–1240 cm−1. Moreover, notable changes were observed in the intensity ratio of bands at 1015 and 955 cm−1. The changes observed correspond well with the amount of additive used and with the injection temperature applied; thus it may be considered as a marker of interactions affecting plasticization of the material obtained.
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Effect of starch initial moisture on thermoplastic starch film properties and its performance as agricultural mulch film. JOURNAL OF POLYMER RESEARCH 2022. [DOI: 10.1007/s10965-022-03150-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Preparation and Properties of Pea Starch/ε-Polylysine Composite Films. MATERIALS 2022; 15:ma15062327. [PMID: 35329778 PMCID: PMC8954224 DOI: 10.3390/ma15062327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/15/2022] [Accepted: 03/20/2022] [Indexed: 12/10/2022]
Abstract
The composite films comprising pea starch (St) and ε-polylysine (PL) as the matrix and glycerol and sodium alginate as the plasticizers were investigated. The rheological properties, mechanical properties, Fourier transformed infrared spectroscopy, water vapor permeability (WVP), oil permeability, microstructure, thermogravimetry (TGA), and antimicrobial properties of the composite films were analyzed. The properties of the composite films with different mass ratios of St/PL varied significantly. First, the five film solutions were different pseudoplastic fluids. Additionally, as the mass ratio of PL increased, the tensile strength of the blends decreased from 9.49 to 0.14 MPa, the fracture elongation increased from 38.41 to 174.03%, the WVP increased, and the oil resistance decreased substantially. The films with a broad range of St/PL ratios were highly soluble; however, the solubility of the film with a St/PL ratio of 2:8 was reduced. Lastly, the inhibition of E. coli, B.subtilis, and yeast by the films increased with increasing mass ratios of PL, and the inhibition of B.subtilis was the strongest.
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Beech D, Beech J, Gould J, Hill S. Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15581] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Daniel Beech
- University of Nottingham Division of Food, Nutrition and Dietetics Sutton Bonington Leicestershire UK
| | - John Beech
- Real World Business Solutions Ltd Melton Mowbray Leicestershire UK
| | - Joanne Gould
- University of Nottingham Division of Food, Nutrition and Dietetics Sutton Bonington Leicestershire UK
| | - Sandra Hill
- Biopolymer Solutions Ltd Sutton Bonington Leicestershire UK
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Deralia PK, du Poset AM, Lund A, Larsson A, Ström A, Westman G. Hydrophobization of arabinoxylan with n-butyl glycidyl ether yields stretchable thermoplastic materials. Int J Biol Macromol 2021; 188:491-500. [PMID: 34389389 DOI: 10.1016/j.ijbiomac.2021.08.041] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 07/14/2021] [Accepted: 08/05/2021] [Indexed: 12/24/2022]
Abstract
Hemicelluloses are regarded as one of the first candidates for the development of value-added materials due to their renewability, abundance, and functionality. However, because most hemicelluloses are brittle, they can only be processed as a solution and cannot be processed using industrial melt-based polymer processing techniques. In this study, arabinoxylan (AX) was hydrophobized by incorporating butyl glycidyl ether (BuGE) into the hydroxyl groups through the opening of the BuGE epoxide ring, yielding alkoxy alcohols with terminal ethers. The formed BuGE derivatives were melt processable and can be manufactured into stretchable thermoplastic films through compression molding, which has never been done before with hemicellulose modified in a single step. The structural and thermomechanical properties of the one-step synthesis approach were compared to those of a two-step synthesis with a pre-activation step to demonstrate its robustness. The strain at break for the one-step synthesized AX thermoplastic with 3 mol of BuGE is ≈200%. These findings suggest that thermoplastic polymers can be composited with hemicelluloses or that thermoplastic polymers made entirely of hemicelluloses can be designed as packaging and stretchable electronics supports.
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Affiliation(s)
- Parveen Kumar Deralia
- Chemistry and Biochemistry, Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Kemivägen 10, SE-41296 Gothenburg, Sweden.
| | - Aline Maire du Poset
- Applied Chemistry, Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Kemivägen 10, SE- Gothenburg, Sweden
| | - Anja Lund
- Applied Chemistry, Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Kemivägen 10, SE- Gothenburg, Sweden
| | - Anette Larsson
- Applied Chemistry, Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Kemivägen 10, SE- Gothenburg, Sweden
| | - Anna Ström
- Applied Chemistry, Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Kemivägen 10, SE- Gothenburg, Sweden
| | - Gunnar Westman
- Chemistry and Biochemistry, Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Kemivägen 10, SE-41296 Gothenburg, Sweden.
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Cotacallapa-Sucapuca M, Vega EN, Maieves HA, Berrios JDJ, Morales P, Fernández-Ruiz V, Cámara M. Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review. Foods 2021; 10:1096. [PMID: 34063375 PMCID: PMC8156340 DOI: 10.3390/foods10051096] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/10/2021] [Accepted: 05/11/2021] [Indexed: 12/19/2022] Open
Abstract
The development of new food products obtained by extrusion processing has increased in recent years. Extrusion is used by the food industry to produce a wide variety of food products, such as ready-to-eat foods (e.g., snacks), among others. Pulses have also gained popularity as novel food ingredients in the formulation of a variety of food and food products, due to their high content of macro and micronutrients, and bioactive compounds that improve the nutritional and functional properties of the final food products. In this review, the impact of extrusion variables on proteins, carbohydrates, vitamins, phenolics and antinutritional compounds in pulses and pulse-based formulations are highlighted. Particularly, the impact of the specific mechanical energy. Also, the preservation, increase and/or reduction in those functional compounds, as a consequence of different extrusion processing conditions, are discussed.
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Affiliation(s)
- Mario Cotacallapa-Sucapuca
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
- Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru
| | - Erika N. Vega
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
| | - Helayne A. Maieves
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
- Faculdade de Nutrição, Universidade Federal de Pelotas, Rua Gomes Carneiro nº 01, Pelotas 96010-610, RS, Brazil
| | | | - Patricia Morales
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
| | - Virginia Fernández-Ruiz
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
| | - Montaña Cámara
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
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10
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Deralia PK, du Poset AM, Lund A, Larsson A, Ström A, Westman G. Oxidation Level and Glycidyl Ether Structure Determine Thermal Processability and Thermomechanical Properties of Arabinoxylan-Derived Thermoplastics. ACS APPLIED BIO MATERIALS 2021; 4:3133-3144. [DOI: 10.1021/acsabm.0c01550] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Parveen Kumar Deralia
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Kemivägen 10, SE-412 96 Gothenburg, Sweden
| | - Aline Maire du Poset
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Kemivägen 10, SE-412 96 Gothenburg, Sweden
| | - Anja Lund
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Kemivägen 10, SE-412 96 Gothenburg, Sweden
| | - Anette Larsson
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Kemivägen 10, SE-412 96 Gothenburg, Sweden
| | - Anna Ström
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Kemivägen 10, SE-412 96 Gothenburg, Sweden
| | - Gunnar Westman
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Kemivägen 10, SE-412 96 Gothenburg, Sweden
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Wongphan P, Harnkarnsujarit N. Edible packaging from hydroxypropyl thermoplastic cassava starch, agar and maltodextrin blends produced by cast extrusion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14720] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Phanwipa Wongphan
- Department of Packaging and Materials Technology Faculty of Agro‐Industry Kasetsart University 50 Ngam Wong Wan Rd.LatyaoChatuchak Bangkok10900Thailand
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology Faculty of Agro‐Industry Kasetsart University 50 Ngam Wong Wan Rd.LatyaoChatuchak Bangkok10900Thailand
- Center for Advanced Studies for Agriculture and Food Kasetsart University 50 Ngam Wong Wan Rd.LatyaoChatuchak Bangkok10900Thailand
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12
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Garcia MAVT, Garcia CF, Faraco AAG. Pharmaceutical and Biomedical Applications of Native and Modified Starch: A Review. STARCH-STARKE 2020. [DOI: 10.1002/star.201900270] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Maria Aparecida Vieira Teixeira Garcia
- Departamento de Alimentos, Faculdade de Farmácia/UFMG Av. Presidente Antônio Carlos, 6627 ‐ Campus Pampulha ‐ CEP 31270‐901 Belo Horizonte ‐ MG ‐ Brasil Brazil
| | - Cleverson Fernando Garcia
- Departamento de QuímicaCentro Federal de Educação Tecnológica de Minas Gerais (CEFET‐MG) Av. Amazonas, 5.253, Nova Suiça. CEP 30421‐169. Belo Horizonte ‐ MG ‐ Brasil Brazil
| | - André Augusto Gomes Faraco
- Departamento de Produtos Farmacêuticos, Faculdade de Farmácia/UFMGAv. Presidente Antônio Carlos, 6627 ‐ Campus Pampulha ‐ CEP 31270‐901 Belo Horizonte ‐ MG ‐ Brasil Brazil
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Altayan MM, Al Darouich T, Karabet F. Thermoplastic starch from corn and wheat: a comparative study based on amylose content. Polym Bull (Berl) 2020. [DOI: 10.1007/s00289-020-03262-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Potato Starch Utilization in Ecological Loose-Fill Packaging Materials-Sustainability and Characterization. MATERIALS 2020; 13:ma13061390. [PMID: 32204364 PMCID: PMC7143879 DOI: 10.3390/ma13061390] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 03/15/2020] [Accepted: 03/17/2020] [Indexed: 11/25/2022]
Abstract
Biodegradable materials are used in the manufacture of packaging and compostable films and various types of medical products. These have demonstrated high potential in medical applications: cardiac, vascular and orthopaedic conditions in adults as well in children. In our research, the extrusion-cooking technique was used to obtain environmentally friendly loose-fill foams as packaging. Potato starch was the basic raw material. Polyvinyl alcohol was used as an additive in the amount of 1%, 2% and 3% to replace starch. The components were mixed and moistened with water to various initial moisture contents of the blend (17%, 18% and 19%). The processing of starch foams employed the TS-45 single screw extruder-cooker (Gliwice, Poland) with the L/D ratio of 12. The foams were processed with various screw speeds (100 and 130 rpm) and with two types of forming dies (circular and ring die). The extrusion-cooking process efficiency (kg h−1) and the energy consumption (kWh kg−1) during the processing were also measured. The results showed that the processing efficiency of potato starch foams varied depending on the level of polyvinyl alcohol, the shape of the forming die and the screw speed applied. The analysis of energy consumption, mechanical properties and FTIR analyses demonstrated that the type of the forming die and the initial moisture level had the most significant impact on specific energy demands during the processing of potato starch-based foams.
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Gu BJ, Masli MDP, Ganjyal GM. Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion. J Food Sci 2019; 85:404-413. [PMID: 31887250 DOI: 10.1111/1750-3841.14951] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 09/18/2019] [Accepted: 10/19/2019] [Indexed: 01/22/2023]
Abstract
Determining the impacts of extrusion conditions on extrudate characteristics of whole beans flours is critical to find the suitable types of beans to use for making direct expanded products. Whole bean flours of four different bean types, faba, lima, pinto, and red kidney, were extruded. The influence of barrel temperature (120, 140, and 160 °C), moisture content (17%, 21%, and 25%), and screw speed (150, 200, and 250 rpm) on process and product responses was studied with a corotating twin screw extruder. The barrel temperature, moisture content, screw speed, and variety of bean had significant influence on process and product responses, back pressure (MPa), torque (N·m), specific mechanical energy (kJ/kg), expansion ratio, water absorption index (g/g), and water solubility index (%) (P < 0.05). Faba bean extrudates had a significantly higher expansion ratio compared to other beans (lima, pinto, and red kidney beans) even though faba bean contained significantly higher protein and higher crude fiber contents (P < 0.05). PRACTICAL APPLICATION: The outputs of this research will be helpful to the food industry in the production of high nutrient-dense food products from whole beans by maintaining the expansion and texture of the products. The data should assist to choose the suitable types of whole bean flours and the optimum processing conditions for making direct expanded extruded products.
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Affiliation(s)
- Bon-Jae Gu
- School of Food Science, Washington State Univ, 1945 NE Ferdinand's Lane, Pullman, WA, 99164-6376, U.S.A
| | - Maria Dian Pratiwi Masli
- School of Food Science, Washington State Univ, 1945 NE Ferdinand's Lane, Pullman, WA, 99164-6376, U.S.A
| | - Girish M Ganjyal
- School of Food Science, Washington State Univ, 1945 NE Ferdinand's Lane, Pullman, WA, 99164-6376, U.S.A
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Cai C, Tian Y, Yu Z, Sun C, Jin Z. In Vitro Digestibility and Predicted Glycemic Index of Chemically Modified Rice Starch by One‐Step Reactive Extrusion. STARCH-STARKE 2019. [DOI: 10.1002/star.201900012] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Canxin Cai
- The State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi 214122 China
- School of Food Science and TechnologyJiangnan University Wuxi 214122 China
| | - Yaoqi Tian
- The State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi 214122 China
- School of Food Science and TechnologyJiangnan University Wuxi 214122 China
| | - Zhiwei Yu
- Department of PediatricsWuxi Children's Hospital Wuxi 214023 China
| | - Chunrui Sun
- Zhucheng Xingmao Corn Developing Co., Ltd Weifang 262200 China
| | - Zhengyu Jin
- The State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi 214122 China
- School of Food Science and TechnologyJiangnan University Wuxi 214122 China
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Kim H, Lamsal B, Jane J, Grewell D. Sheet‐extruded films from blends of hydroxypropylated and native corn starches, and their characterization. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13216] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hee‐Young Kim
- Department of Food Science and Human NutritionIowa State University Ames Iowa
| | - Buddhi Lamsal
- Department of Food Science and Human NutritionIowa State University Ames Iowa
| | - Jay‐lin Jane
- Department of Food Science and Human NutritionIowa State University Ames Iowa
| | - David Grewell
- Department of Agricultural and Biosystems EngineeringIowa State University Ames Iowa
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18
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Azevedo VM, Carvalho RA, Borges SV, Claro PIC, Hasegawa FK, Yoshida MI, Marconcini JM. Thermoplastic starch/whey protein isolate/rosemary essential oil nanocomposites obtained by extrusion process: Antioxidant polymers. J Appl Polym Sci 2019. [DOI: 10.1002/app.47619] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Viviane Machado Azevedo
- Food Science Department; Federal University of Lavras (UFLA); Lavras Minas Gerais 37200-000 Brazil
| | | | - Soraia Vilela Borges
- Food Science Department; Federal University of Lavras (UFLA); Lavras Minas Gerais 37200-000 Brazil
| | - Pedro Ivo Cunha Claro
- Program in Materials Science and Engineering (PPG-CEM); Federal University of São Carlos; São Carlos São Paulo 13565-905 Brazil
| | - Fernando Ken Hasegawa
- Undergraduate Materials Engineering; Federal University of São Carlos; São Carlos São Paulo 13565-905 Brazil
| | - Maria Irene Yoshida
- Chemistry Department; Federal University of Minas Gerais; Belo Horizonte Minas Gerais 31270-901 Brazil
| | - José Manoel Marconcini
- Laboratory of National Nanotechnology of Agriculture (LNNA); Embrapa Instrumentação; São Carlos São Paulo 13560-970 Brazil
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19
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Preparation and Characteristics of Starch Esters and Its Effects on Dough Physicochemical Properties. J FOOD QUALITY 2018. [DOI: 10.1155/2018/1395978] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
As a recyclable natural material, starch is an important raw material in food and other fields. The native starch by esterification could improve the performance of the original starch and expand its range of application. This article reviews the preparation process of acetylated distarch adipate, starch sodium octenylsuccinate, starch acetate, hydroxypropyl starch, and starch phosphate and research into the influence of starch esters on dough. At the same time, it forecasts the trend of starch esters and application prospect in the future research.
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20
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Katerinopoulou K, Giannakas A, Barkoula NM, Ladavos A. Preparation, Characterization, and Biodegradability Assessment of Maize Starch-(PVOH)/Clay Nanocomposite Films. STARCH-STARKE 2018. [DOI: 10.1002/star.201800076] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Katerina Katerinopoulou
- Laboratory of Food Technology; Department of Business Administration of Food and Agricultural Enterprises; University of Patras; Agrinio 30100 Greece
| | - Aris Giannakas
- Laboratory of Food Technology; Department of Business Administration of Food and Agricultural Enterprises; University of Patras; Agrinio 30100 Greece
| | | | - Athanasios Ladavos
- Laboratory of Food Technology; Department of Business Administration of Food and Agricultural Enterprises; University of Patras; Agrinio 30100 Greece
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Combrzyński M, Mościcki L, Mitrus M, Kupryaniuk K, Oniszczuk A. Application of extrusion-cooking technique for foamed starch-based materials. BIO WEB OF CONFERENCES 2018. [DOI: 10.1051/bioconf/20181001004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Foamed materials are widely used, mainly as a protection objects during transport of various products. Traditionally foams are produced from plastics so they are very difficult for waste management. It is the challenge for many scientific centres to develop a technology for the production of bio-based materials which can be rapidly decomposed. The task for the researcher is to obtain a relatively cheap, easy to use and completely biodegradable materials. The aim of this work was the selection of the main raw materials, functional additives and process parameters to obtain the most effective parameters of extrusion-cooking process for foamed starch-based materials. Properties of the products and processing costs were taken into account. During the study, the extrusion-cooking process was performed under various conditions: temperature, humidity, type of the die, screw rotational speed, various raw materials and additives blends. The best results were obtained for mixtures based on potato starch and with addition the foaming agent Plastron foam PDE and poly(vinyl) alcohol PVA.
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Liu S, Li X, Chen L, Li L, Li B, Zhu J. Understanding physicochemical properties changes from multi-scale structures of starch/CNT nanocomposite films. Int J Biol Macromol 2017; 104:1330-1337. [DOI: 10.1016/j.ijbiomac.2017.05.174] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2017] [Revised: 05/24/2017] [Accepted: 05/30/2017] [Indexed: 11/25/2022]
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23
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Ferri J, Garcia-Garcia D, Carbonell-Verdu A, Fenollar O, Balart R. Poly(lactic acid) formulations with improved toughness by physical blending with thermoplastic starch. J Appl Polym Sci 2017. [DOI: 10.1002/app.45751] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- J.M. Ferri
- Instituto de Tecnología de Materiales (ITM), Universitat Politècnica de València (UPV); Plaza Ferrándiz y Carbonell s/n, Alcoy Alicante 03801 Spain
| | - D. Garcia-Garcia
- Instituto de Tecnología de Materiales (ITM), Universitat Politècnica de València (UPV); Plaza Ferrándiz y Carbonell s/n, Alcoy Alicante 03801 Spain
| | - A. Carbonell-Verdu
- Instituto de Tecnología de Materiales (ITM), Universitat Politècnica de València (UPV); Plaza Ferrándiz y Carbonell s/n, Alcoy Alicante 03801 Spain
| | - O. Fenollar
- Instituto de Tecnología de Materiales (ITM), Universitat Politècnica de València (UPV); Plaza Ferrándiz y Carbonell s/n, Alcoy Alicante 03801 Spain
| | - R. Balart
- Instituto de Tecnología de Materiales (ITM), Universitat Politècnica de València (UPV); Plaza Ferrándiz y Carbonell s/n, Alcoy Alicante 03801 Spain
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Effect of Starch Loading on the Thermo-Mechanical and Morphological Properties of Polyurethane Composites. MATERIALS 2017; 10:ma10070777. [PMID: 28773134 PMCID: PMC5551820 DOI: 10.3390/ma10070777] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/18/2017] [Revised: 06/10/2017] [Accepted: 06/13/2017] [Indexed: 11/16/2022]
Abstract
The advancements in material science and technology have made polyurethane (PU) one of the most important renewable polymers. Enhancing the physio-chemical and mechanical properties of PU has become the theme of this and many other studies. One of these enhancements was carried out by adding starch to PU to form new renewable materials called polyurethane-starch composites (PUS). In this study, PUS composites are prepared by adding starch at 0.5, 1.0, 1.5, and 2.0 wt.% to a PU matrix. The mechanical, thermal, and morphological properties of PU and PUS composites were investigated. Scanning electron microscope (SEM) images of PU and PUS fractured surfaces show cracks and agglomeration in PUS at 1.5 wt.% starch. The thermo-mechanical properties of the PUS composites were improved as starch content increased to 1.5 wt.% and declined by more starch loading. Despite this reduction, the mechanical properties were still better than that of neat PU. The mechanical strength increased as starch content increased to 1.5 wt.%. The tensile, flexural, and impact strengths of the PUS composites were found to be 9.62 MPa, 126.04 MPa, and 12.87 × 10-3 J/mm², respectively, at 1.5 wt.% starch. Thermal studies showed that the thermal stability and crystallization temperature of the PUS composites increased compared to that of PU. The loss modulus curves showed that neat PU crystallizes at 124 °C and at 127 °C for PUS-0.5 wt.% and rises with increasing loading from 0.5 to 2 wt.%.
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Effect of the addition order and amylose content on mechanical, barrier and structural properties of films made with starch and montmorillonite. Carbohydr Polym 2015; 127:195-201. [DOI: 10.1016/j.carbpol.2015.03.074] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2015] [Revised: 03/21/2015] [Accepted: 03/23/2015] [Indexed: 11/22/2022]
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27
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Xie F, Flanagan BM, Li M, Truss RW, Halley PJ, Gidley MJ, McNally T, Shamshina JL, Rogers RD. Characteristics of starch-based films with different amylose contents plasticised by 1-ethyl-3-methylimidazolium acetate. Carbohydr Polym 2015; 122:160-8. [DOI: 10.1016/j.carbpol.2014.12.072] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2014] [Revised: 11/25/2014] [Accepted: 12/29/2014] [Indexed: 11/13/2022]
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Li M, Witt T, Xie F, Warren FJ, Halley PJ, Gilbert RG. Biodegradation of starch films: the roles of molecular and crystalline structure. Carbohydr Polym 2015; 122:115-22. [PMID: 25817650 DOI: 10.1016/j.carbpol.2015.01.011] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2014] [Revised: 01/01/2015] [Accepted: 01/06/2015] [Indexed: 11/24/2022]
Abstract
The influences of molecular, crystalline and granular structures on the biodegradability of compression-molded starch films were investigated. Fungal α-amylase was used as model degradation agent. The substrates comprised varied starch structures obtained by different degrees of acid hydrolysis, different granular sizes using size fractionation, and different degrees of crystallinity by aging for different times (up to 14 days). Two stages are identified for unretrograded films by fitting degradation data using first-order kinetics. Starch films containing larger molecules were degraded faster, but the rate coefficient was independent of the granule size. Retrograded films were degraded much slower than unretrograded ones, with a similar rate coefficient to that in the second stage of unretrograded films. Although initially the smaller molecules or the easily accessible starch chains on the amorphous film surface were degraded faster, the more ordered structure (resistant starch) formed from retrogradation, either before or during enzymatic degradation, strongly inhibits film biodegradation.
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Affiliation(s)
- Ming Li
- School of Pharmacy, Huazhong University of Science and Technology, Wuhan 430030, Hubei, China; The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane 4072, QLD, Australia
| | - Torsten Witt
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane 4072, QLD, Australia
| | - Fengwei Xie
- The University of Queensland, Australian Institute for Bioengineering and Nanotechnology, Brisbane 4072, QLD, Australia
| | - Frederick J Warren
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane 4072, QLD, Australia
| | - Peter J Halley
- The University of Queensland, Australian Institute for Bioengineering and Nanotechnology, Brisbane 4072, QLD, Australia; The University of Queensland, School of Chemical Engineering, Brisbane 4072, QLD, Australia
| | - Robert G Gilbert
- School of Pharmacy, Huazhong University of Science and Technology, Wuhan 430030, Hubei, China; The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane 4072, QLD, Australia.
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29
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Advanced Nano-biocomposites Based on Starch. POLYSACCHARIDES 2015. [DOI: 10.1007/978-3-319-16298-0_50] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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30
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Influence of extrusion on expansion, functional and digestibility properties of whole sweetpotato flour. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.06.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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31
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Yoon SD. Cross-linked potato starch-based blend films using ascorbic acid as a plasticizer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:1755-1764. [PMID: 23909738 DOI: 10.1021/jf4024855] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The main objects of this study were to prepare the cross-linked potato starch/polyvinyl alcohol blend films with ascorbic acid (AsA) added as a plasticizer with and without heat curing and to examine their mechanical properties, elongation at break, degree of swelling, solubility, water vapor absorption, thermal properties, optical properties, and biodegradability. The specific surface area, pore volume, and topography of the films with and without heat curing were also investigated via nitrogen adsorption and desorption isotherms and atomic force microscopy analysis. The results indicate that the cured films possess mechanical, thermal, and optical properties enhanced compared to those of noncured films. The mechanical and water barrier properties of the AsA-added film were also found to be superior to those of other films with polyol plasticizers (glycerol and xylitol). The biodegradability test revealed that the prepared films are degraded by ~35-80% after 165 days.
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Affiliation(s)
- Soon-Do Yoon
- Department of Chemical and Biomolecular Engineering, Chonnam National University , Yeosu, Jeonnam 550-749, South Korea
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32
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Vargas-Solórzano JW, Carvalho CWP, Takeiti CY, Ascheri JLR, Queiroz VAV. Physicochemical properties of expanded extrudates from colored sorghum genotypes. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.10.023] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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35
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Mateyawa S, Xie DF, Truss RW, Halley PJ, Nicholson TM, Shamshina JL, Rogers RD, Boehm MW, McNally T. Effect of the ionic liquid 1-ethyl-3-methylimidazolium acetate on the phase transition of starch: dissolution or gelatinization? Carbohydr Polym 2013; 94:520-30. [PMID: 23544570 DOI: 10.1016/j.carbpol.2013.01.024] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2012] [Revised: 11/13/2012] [Accepted: 01/13/2013] [Indexed: 10/27/2022]
Abstract
This work revealed that the interactions between starch, the ionic liquid 1-ethyl-3-methylimidazolium acetate ([Emim][OAc]), and water might contribute to the phase transition (gelatinization, dissolution, or both) of native starch at reduced temperature. Using mixtures of water and [Emim][OAc] at certain ratios (7.2/1 and 10.8/1 mol/mol), both the gelatinization and dissolution of the starch occur competitively, but also in a synergistic manner. At lower [Emim][OAc] concentration (water/[Emim][OAc] molar ratio≥25.0/1), mainly gelatinization occurs which is slightly impeded by the strong interaction between water and [Emim][OAc]; while at higher [Emim][OAc] concentration (water/[Emim][OAc] molar ratio≤2.8/1), the dissolution of starch is the major form of phase transition, possibly restricted by the difficulty of [Emim][OAc] to interact with starch.
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Affiliation(s)
- Sainimili Mateyawa
- Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, Brisbane, QLD 4072, Australia
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Müller CM, Laurindo JB, Yamashita F. Composites of thermoplastic starch and nanoclays produced by extrusion and thermopressing. Carbohydr Polym 2012; 89:504-10. [DOI: 10.1016/j.carbpol.2012.03.035] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2011] [Revised: 02/15/2012] [Accepted: 03/13/2012] [Indexed: 11/29/2022]
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37
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Li M, Liu P, Zou W, Yu L, Xie F, Pu H, Liu H, Chen L. Extrusion processing and characterization of edible starch films with different amylose contents. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.04.021] [Citation(s) in RCA: 154] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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38
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Pelissari FM, Yamashita F, Grossmann MVE. Extrusion parameters related to starch/chitosan active films properties. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02533.x] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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40
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Mixture design for evaluation of potassium sorbate and xanthan gum effect on properties of tapioca starch films obtained by extrusion. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2010. [DOI: 10.1016/j.msec.2009.10.001] [Citation(s) in RCA: 79] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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41
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Chaudhary A, Torley P, Halley P, McCaffery N, Chaudhary D. Amylose content and chemical modification effects on thermoplastic starch from maize – Processing and characterisation using conventional polymer equipment. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2009.07.023] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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