1
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Tian Y, Lei Q, Yang F, Xie J, Chen C. Development of cinnamon essential oil-loaded PBAT/thermoplastic starch active packaging films with different release behavior and antimicrobial activity. Int J Biol Macromol 2024; 263:130048. [PMID: 38336322 DOI: 10.1016/j.ijbiomac.2024.130048] [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: 07/20/2023] [Revised: 01/08/2024] [Accepted: 02/06/2024] [Indexed: 02/12/2024]
Abstract
The poly (butylene adipate-co-terephthalate)/thermoplastic starch (PBAT/TPS) active packaging films containing cinnamon essential oil (CEO) were fabricated by melting blending and extrusion casting method. The effects of TPS content (0 %, 10 %, 20 %, 30 %, 40 % and 50 %) on the properties of the films and their application in largemouth bass preservation were studied. As TPS content increased from 0 % to 50 %, the water vapor permeability increased from 7.923 × 10-13 (g•cm/(cm2•s•Pa)) to 23.967 × 10-13 (g•cm/(cm2•s•Pa)), the oxygen permeability decreased from 8.642 × 10-11 (cm3•m/(m2•s•Pa)) to 3.644 × 10-11 (cm3•m/(m2•s•Pa)), the retention of CEO in the films increased. The release rate of CEO from the films into food simulant (10 % ethanol) accelerated with increasing TPS. The films exhibited different antibacterial activity against E. coli, S. aureus, and S. putrefaciens. It was closely related with the release behavior of the CEO. The films containing CEO could efficiently inhibit the decomposition of protein and the growth of microorganisms in largemouth bass. It showed that the higher TPS in the films, the better inhibitory effect. This study provided a new idea for developing PBAT/TPS active films with different release behavior of active agents and different antibacterial activity for food packaging.
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Affiliation(s)
- Yifan Tian
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Qiao Lei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Fuxin Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai MOE Information Technology Co., Ltd., Shanghai 201600, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Chenwei Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China.
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2
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Li X, Gao B, Zhang S. Adjusting hydrogen bond by Lever Principle to achieve high performance starch-based biodegradable films with low migration quantity. Carbohydr Polym 2022; 298:120107. [DOI: 10.1016/j.carbpol.2022.120107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 09/06/2022] [Accepted: 09/09/2022] [Indexed: 11/02/2022]
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3
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Fronza P, Costa ALR, Franca AS, de Oliveira LS. Extraction and Characterization of Starch from Cassava Peels. STARCH-STARKE 2022. [DOI: 10.1002/star.202100245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Pãmella Fronza
- Department of Food Faculty of Pharmacy/UFMG Avenue Presidente Antônio Carlos 6627 – Campus Pampulha – CEP 31270–901 Belo Horizonte MG Brazil
| | - Ana Letícia Rodrigues Costa
- Department of Materials and Bioprocess Engineering School of Chemical Engineering University of Campinas Av. Albert Einstein, 500, CEP Campinas SP 13083‐ 852 Brazil
| | - Adriana Silva Franca
- Department of Food Faculty of Pharmacy/UFMG Avenue Presidente Antônio Carlos 6627 – Campus Pampulha – CEP 31270–901 Belo Horizonte MG Brazil
- Department of Mechanical Engineering/UFMG Avenue Presidente Antônio Carlos 6627 – Campus Pampulha – CEP 31270–901 Belo Horizonte MG Brazil
| | - Leandro Soares de Oliveira
- Department of Food Faculty of Pharmacy/UFMG Avenue Presidente Antônio Carlos 6627 – Campus Pampulha – CEP 31270–901 Belo Horizonte MG Brazil
- Department of Mechanical Engineering/UFMG Avenue Presidente Antônio Carlos 6627 – Campus Pampulha – CEP 31270–901 Belo Horizonte MG Brazil
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4
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Zhu J, Zhang S, Liu Y, Chen S, Li L. Modelling and assessment of plasticizer migration and structure changes in hydrophobic starch-based films. Int J Biol Macromol 2022; 195:41-48. [PMID: 34838859 DOI: 10.1016/j.ijbiomac.2021.11.138] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 11/17/2021] [Accepted: 11/21/2021] [Indexed: 11/05/2022]
Abstract
The structures of starch and starch-based materials determine additives migration from material matrix. Propionylated starch derived from waxy, normal, G50 and G80 starch were selected as the matrix, the amylose effect on plasticizer (triacetin) migration as well as structural changes in hydrophobic starch-based films were discussed. The constant (k1) of first-order rate and initial release rate (V0) of triacetin migration were consistent with the increment of amylose content. Meanwhile, diffusion model disclosed that Fick's second law was apposite to characterize the short-term migration of triacetin, and larger diffusion coefficient (D) values of short- and long-term migration were also found in films with higher amylose content, indicating that amylose-formed structures were in favor of triacetin migration. In comparison of propionylated amylopectin, Van der Waals's interactions between propionylated amylose and triacetin were easier to be weakened with the migration of triacetin, which promoted the decrease of wavenumber of C-O-C, and enlarged the inter-planner spacing of crystalline structures, promoting the formation of amorphous structures and wrinkles and embossments in films with higher amylose content. This work confirmed that regulating the structures of starch were effective to control the migration behavior of additives from starch-based films.
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Affiliation(s)
- Jie Zhu
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Shuyan Zhang
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Yujia Liu
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Siqian Chen
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China.
| | - Lin Li
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China.
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5
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Liu Y, Zhang S, Chen S, Zhu J, Li L. Controlling plasticizer migration based on crystal structure and micromorphology in propionylated starch-based food packaging nanocomposites. Carbohydr Polym 2021; 273:118621. [PMID: 34561016 DOI: 10.1016/j.carbpol.2021.118621] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 08/24/2021] [Accepted: 08/26/2021] [Indexed: 10/20/2022]
Abstract
Migration of additives is an important issue for proper application in food packaging. In this work, propionylated waxy and normal starch-based nanocomposites (PW-N and PN-N) with two different amylopectin content were immersed in distilled water, and structural changes and migration mechanism of plasticizer (triacetin) were discussed in detail. Results showed that when immersion time was prolonged to 150 h, small crystals of PN-N disappeared, and amorphous structures formed gradually in PW-N and PN-N. Exfoliated structures still remained in PW-N with prolonged immersion time, while exfoliated structures gradually formed from intercalated ones in PN-N, and the peak representing d001 (d-spacing) at q = 1.70 nm-1 faded. The migration mechanism of triacetin obeyed the first-order kinetic model and Fick's law; furthermore, in comparison with PW-N, PN-N showed a larger diffusion coefficient (D2 = 12.13 μm2·h-1). These results contributed to expanding the application of starch-based nanocomposites in future environmentally friendly food packaging.
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Affiliation(s)
- Yujia Liu
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Shuyan Zhang
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Siqian Chen
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Jie Zhu
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China.
| | - Lin Li
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China.
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6
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Zhang S, Zhu J, Lv R, Wu J, Liu Y, Li L, Chen S. Mathematical modelling of plasticizer migration and accompanying structural changes within starch ester nanocomposites. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100653] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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7
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Li X, Zhang X, Yang W, Guo L, Huang L, Li X, Gao W. Preparation and characterization of native and autoclaving-cooling treated Pinellia ternate starch and its impact on gut microbiota. Int J Biol Macromol 2021; 182:1351-1361. [PMID: 34000312 DOI: 10.1016/j.ijbiomac.2021.05.077] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 05/08/2021] [Accepted: 05/11/2021] [Indexed: 12/30/2022]
Abstract
The aim of this study was to investigate and compare the structural and physicochemical properties of native Banxia starch (BXS) and autoclaving-cooling treated Banxia starch (CTBXS) and its related impacts on production of short chain fatty acids (SCFAs) and human gut microbiota by in vitro fecal fermentation. BXS had semicircle to spherical granules, whereas CTBXS exhibited block-shape. According to XRD and TGA, BXS had a C-type crystalline pattern, while CTBXS had a B-type crystalline pattern. CTBXS had better thermal stability than BXS. In addition, BXS exhibited significantly higher solubility and swelling power than CTBXS, and CTBXS had higher content of SDS than BXS. Moreover, BXS and CTBXS could change the composition and abundance of gut microbiota, could also promote the production of SCFAs. This study is beneficial to well understand the in vitro digestion and fecal fermentation behaviors of BXS and CTBXS, and can be developed as a potential functional food with the aim of improving colonic health.
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Affiliation(s)
- Xinyang Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Xueqian Zhang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Wenna Yang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Lanping Guo
- National Resource Center for Chinese Materia Medica, Academy of Chinese Medical Sciences, Beijing 100700, China.
| | - Luqi Huang
- National Resource Center for Chinese Materia Medica, Academy of Chinese Medical Sciences, Beijing 100700, China.
| | - Xia Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China.
| | - Wenyuan Gao
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China.
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8
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Zhu B, Fan C, Cheng C, Lan T, Li L, Qin Y. Migration kinetic of silver from polylactic acid nanocomposite film into acidic food simulant after different high-pressure food processing. J Food Sci 2021; 86:2481-2490. [PMID: 33948960 DOI: 10.1111/1750-3841.15746] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2020] [Revised: 03/03/2021] [Accepted: 03/29/2021] [Indexed: 12/01/2022]
Abstract
The migration study of nano-Ag migration from polylactic acid (PLA) films was studied. Samples treated by high-pressure food processing (0, 100, 200, 300, and 400 MPa pressure) were soaked in acetic acid solution and incubated at 20 °C for 90 days. At the end of storage, nano-Ag particles (AgNPs) migration from the PLA/AgNPs composite film treated under 200 MPa high pressure was the lowest. However, AgNPs migration was accelerated under 400 MPa high pressure. High-pressure processing (200 MPa) could cause denser structure and higher crystallinity degree in films than other treatments. Lower amount of AgNPs induced a decline in the intensity of specific characteristic peaks. The diffraction peak intensity of α-crystal for the film sample treated with 400 MPa was the lowest on day 60. The crystallization index of the PLA matrix changed with different high-pressure processing. The result indicated that appropriate high-pressure food processing could effectively suppress AgNPs migration from PLA-based film while contacting with acidic acid food simulant. PRACTICAL APPLICATION: The release of nanoparticles from food packaging material is a very important matter when the migration is concerned with regulatory and toxicity issues. The study described the migration kinetic of AgNPs from PLA nanocomposite film into acidic food simulant after different high-pressure food processing. The results indicated that the PLA/AgNPs nanocomposite film was safe for acidic food after high-pressure treatment.
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Affiliation(s)
- Bifen Zhu
- Institute of Agriculture and Food Engineering, Kunming University of Science and Technology, Kunming, China
| | - Chunli Fan
- Institute of Agriculture and Food Engineering, Kunming University of Science and Technology, Kunming, China
| | - Chunsheng Cheng
- Institute of Agriculture and Food Engineering, Kunming University of Science and Technology, Kunming, China
| | - Tianqin Lan
- Institute of Agriculture and Food Engineering, Kunming University of Science and Technology, Kunming, China
| | - Lin Li
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Yuyue Qin
- Institute of Agriculture and Food Engineering, Kunming University of Science and Technology, Kunming, China
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9
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Chen X, Lu LX, Yao WR, Pan L. Diffusion Mechanism of Cinnamon Essential Oils Release from Calcium Alginate Based Controlled Release Films in Contact with Food Simulating Solvent. MATERIALS 2020; 13:ma13245679. [PMID: 33322748 PMCID: PMC7764168 DOI: 10.3390/ma13245679] [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: 11/25/2020] [Revised: 12/09/2020] [Accepted: 12/10/2020] [Indexed: 11/23/2022]
Abstract
Calcium alginate based controlled release films with moderate mechanical properties were fabricated in this paper. The diffusion mechanism of these films contacting food simulating solvent (FSS) was explored in some detail. With the increase of glycerol content, the diffusion coefficient (D) values of cinnamon essential oils (CEOs) diffusing to ethanol first increased slowly (0.3–0.6 mL), then vigorously (0.6–0.9 mL), and then mildly (0.9–1.2 mL). The D values of the CEOs diffused to water are all in the order of magnitude of 10−10 cm2/s. The D values of CEOs diffused from films EG3 and EGC1 to aqueous ethanol altered enormously at a small moisture percentage (w = 0.3), then continuously varied vigorously, and at last altered mildly in the range of w = 0.3–1. All the results above indicate that, considering the FSS, the diffusion ability of molecules is jointly determined by the size and distribution of free volume in the system (polymer + diffusive substance + solvents), the intermolecular interaction, and the partition coefficient of the solvents. In addition, several pairs of D values, such as DEG and DGA, are very close to each other, indicating that different kinds of interactions between different groups may have the same effect on the diffusion ability of molecules. The correlation between D1 and D2 indicates that polymeric emulsifier chains also exist in the polymer-rich layer. All the findings and analysis could provide the theoretical basis and data support for further molecular dynamic simulation and could guide the design of controlled release food packaging for food protection.
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Affiliation(s)
- Xi Chen
- Department of Packaging Engineering, Jiangnan University, Wuxi 214122, China; (X.C.); (L.P.)
| | - Li-Xin Lu
- Department of Packaging Engineering, Jiangnan University, Wuxi 214122, China; (X.C.); (L.P.)
- Key Laboratory of Advanced Food Manufacturing Equipment and Technology of Jiangsu Province, Jiangnan University, Wuxi 214122, China
- Correspondence:
| | - Wei-Rong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
| | - Liao Pan
- Department of Packaging Engineering, Jiangnan University, Wuxi 214122, China; (X.C.); (L.P.)
- Key Laboratory of Advanced Food Manufacturing Equipment and Technology of Jiangsu Province, Jiangnan University, Wuxi 214122, China
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10
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Li Y, Gao S, Ji X, Liu H, Liu N, Yang J, Lu M, Han L, Wang M. Evaluation studies on effects of quercetin with different concentrations on the physicochemical properties and in vitro digestibility of Tartary buckwheat starch. Int J Biol Macromol 2020; 163:1729-1737. [DOI: 10.1016/j.ijbiomac.2020.09.116] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 09/16/2020] [Accepted: 09/16/2020] [Indexed: 12/11/2022]
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11
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Zhao Y, Huang C, Huang X, Huang H, Zhao H, Wang S, Liu S. Effectiveness of PECVD deposited nano-silicon oxide protective layer for polylactic acid film: Barrier and surface properties. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100513] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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12
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Enhancing the functional properties of acetylated hemicellulose films for active food packaging using acetylated nanocellulose reinforcement and polycaprolactone coating. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100481] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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Yang C, Zhu B, Wang J, Qin Y. Structural changes and nano-TiO2 migration of poly(lactic acid)-based food packaging film contacting with ethanol as food simulant. Int J Biol Macromol 2019; 139:85-93. [DOI: 10.1016/j.ijbiomac.2019.07.151] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 07/16/2019] [Accepted: 07/24/2019] [Indexed: 01/06/2023]
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14
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Borah PK, Rappolt M, Duary RK, Sarkar A. Structurally induced modulation of in vitro digestibility of amylopectin corn starch upon esterification with folic acid. Int J Biol Macromol 2019; 129:361-369. [DOI: 10.1016/j.ijbiomac.2019.02.051] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2018] [Revised: 02/07/2019] [Accepted: 02/08/2019] [Indexed: 12/13/2022]
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15
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Effect of anti-solvents on the characteristics of regenerated cellulose from 1-ethyl-3-methylimidazolium acetate ionic liquid. Int J Biol Macromol 2019; 124:314-320. [DOI: 10.1016/j.ijbiomac.2018.11.138] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Revised: 11/10/2018] [Accepted: 11/14/2018] [Indexed: 11/19/2022]
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16
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Liu K, Tan X, Li X, Chen L, Xie F. Characterization of regenerated starch from 1-ethyl-3-methylimidazolium acetate ionic liquid with different anti-solvents. ACTA ACUST UNITED AC 2018. [DOI: 10.1002/polb.24714] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Kun Liu
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering; South China University of Technology; Guangzhou Guangdong, 510640 China
| | - Xiaoyan Tan
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering; South China University of Technology; Guangzhou Guangdong, 510640 China
- School of Chemical Engineering; The University of Queensland; Brisbane Qld, 4072 Australia
- College of Food Science and Light Industry; Nanjing Tech University; Nanjing Jiangsu, 211816 China
| | - Xiaoxi Li
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering; South China University of Technology; Guangzhou Guangdong, 510640 China
| | - Ling Chen
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering; South China University of Technology; Guangzhou Guangdong, 510640 China
| | - Fengwei Xie
- School of Chemical Engineering; The University of Queensland; Brisbane Qld, 4072 Australia
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17
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Hierarchical structure and thermal behavior of hydrophobic starch-based films with different amylose contents. Carbohydr Polym 2018; 181:528-535. [DOI: 10.1016/j.carbpol.2017.12.010] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 11/19/2017] [Accepted: 12/05/2017] [Indexed: 11/18/2022]
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18
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Zhong Y, Liu S, Huang C, Li X, Chen L, Li L, Zhu J. Effect of amylose/amylopectin ratio of esterified starch-based films on inhibition of plasticizer migration during microwave heating. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.06.038] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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19
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González K, Martin L, González A, Retegi A, Eceiza A, Gabilondo N. D-isosorbide and 1,3-propanediol as plasticizers for starch-based films: Characterization and aging study. J Appl Polym Sci 2017. [DOI: 10.1002/app.44793] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Kizkitza González
- Department of Chemical and Environmental Engineering, Materials + Technologies’ Group, Engineering College of Gipuzkoa; University of the Basque Country (UPV/EHU); Plaza Europa 1 Donostia-San Sebastian 20018 Spain
| | - Loli Martin
- Macrobehavior-Mesostructure-Nanotechnology General Research Service (SGIker), Engineering College of Gipuzkoa; University of the Basque Country (UPV-EHU); Plaza Europa 1 Donostia-San Sebastian 20018 Spain
| | - Alba González
- Department of Polymer Science and Technology, POLYMAT, Faculty of Chemistry; University of the Basque Country (UPV/EHU); P.O. Box 1072 Donostia-San Sebastian 20080 Spain
| | - Aloña Retegi
- Department of Chemical and Environmental Engineering, Materials + Technologies’ Group, Engineering College of Gipuzkoa; University of the Basque Country (UPV/EHU); Plaza Europa 1 Donostia-San Sebastian 20018 Spain
| | - Arantxa Eceiza
- Department of Chemical and Environmental Engineering, Materials + Technologies’ Group, Engineering College of Gipuzkoa; University of the Basque Country (UPV/EHU); Plaza Europa 1 Donostia-San Sebastian 20018 Spain
| | - Nagore Gabilondo
- Department of Chemical and Environmental Engineering, Materials + Technologies’ Group, Engineering College of Gipuzkoa; University of the Basque Country (UPV/EHU); Plaza Europa 1 Donostia-San Sebastian 20018 Spain
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20
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Liu S, Cai P, Li X, Chen L, Li L, Li B. Effect of film multi-scale structure on the water vapor permeability in hydroxypropyl starch (HPS)/Na-MMT nanocomposites. Carbohydr Polym 2016; 154:186-93. [DOI: 10.1016/j.carbpol.2016.08.006] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2016] [Revised: 07/27/2016] [Accepted: 08/03/2016] [Indexed: 10/21/2022]
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21
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Zhu J, Li L, Zhang S, Li X, Zhang B. Multi-scale structural changes of starch-based material during microwave and conventional heating. Int J Biol Macromol 2016; 92:270-277. [DOI: 10.1016/j.ijbiomac.2016.07.030] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2016] [Revised: 07/04/2016] [Accepted: 07/07/2016] [Indexed: 11/16/2022]
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22
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Li X, He Y, Huang C, Zhu J, Lin AHM, Chen L, Li L. Inhibition of plasticizer migration from packaging to foods during microwave heating by controlling the esterified starch film structure. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.01.046] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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23
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Hong J, Zeng XA, Buckow R, Han Z, Wang MS. Nanostructure, morphology and functionality of cassava starch after pulsed electric fields assisted acetylation. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.09.025] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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24
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Robust and biodegradable polymer of cassava starch and modified natural rubber. Carbohydr Polym 2015; 134:267-77. [DOI: 10.1016/j.carbpol.2015.07.038] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2015] [Revised: 07/10/2015] [Accepted: 07/13/2015] [Indexed: 12/29/2022]
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Scarfato P, Di Maio L, Incarnato L. Recent advances and migration issues in biodegradable polymers from renewable sources for food packaging. J Appl Polym Sci 2015. [DOI: 10.1002/app.42597] [Citation(s) in RCA: 79] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Paola Scarfato
- Department of Industrial Engineering; University of Salerno; Via Giovanni Paolo II, 132 Fisciano Salerno Italy
| | - Luciano Di Maio
- Department of Industrial Engineering; University of Salerno; Via Giovanni Paolo II, 132 Fisciano Salerno Italy
| | - Loredana Incarnato
- Department of Industrial Engineering; University of Salerno; Via Giovanni Paolo II, 132 Fisciano Salerno Italy
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