1
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Ilvis P, Acosta J, Arancibia M, Casado S. Nanoscopic Characterization of Starch-Based Biofilms Extracted from Ecuadorian Potato ( Solanum tuberosum) Varieties. Polymers (Basel) 2024; 16:1873. [PMID: 39000728 PMCID: PMC11244412 DOI: 10.3390/polym16131873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2024] [Revised: 06/08/2024] [Accepted: 06/25/2024] [Indexed: 07/17/2024] Open
Abstract
Synthetic plastic polymers are causing considerable emerging ecological hazards. Starch-based biofilms are a potential alternative. However, depending on the natural source and extraction method, the properties of starch can vary, affecting the physicochemical characteristics of the corresponding casted films generated from it. These differences might entail morphological changes at the nanoscale, which can be explored by inspecting their surfaces. Potato (Solanum tuberosum) is a well-known tuber containing a high amount of starch, but the properties of the biofilms extracted from it are dependent on the specific variety. In this research, four Ecuadorian potato varieties (Leona Blanca, Única, Chola, and Santa Rosa) were analyzed and blended with different glycerol concentrations. The amylose content of each extracted starch was estimated, and biofilms obtained were characterized at both macroscopic and nanoscopic levels. Macroscopic tests were conducted to evaluate their elastic properties, visible optical absorption, water vapor permeability, moisture content, and solubility. It was observed that as the glycerol percentage increased, both moisture content and soluble matter increased, while tensile strength decreased, especially in the case of the Chola variety. These results were correlated to a surface analysis using atomic force microscopy, providing a possible explanation based on the topography and phase contrast observations made at the nanoscale.
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Affiliation(s)
- Pablo Ilvis
- Food and Biotechnology Science and Engineering Department, Technical University of Ambato, Ambato 180207, Ecuador
| | - José Acosta
- Food and Biotechnology Science and Engineering Department, Technical University of Ambato, Ambato 180207, Ecuador
| | - Mirari Arancibia
- Food and Biotechnology Science and Engineering Department, Technical University of Ambato, Ambato 180207, Ecuador
| | - Santiago Casado
- Food and Biotechnology Science and Engineering Department, Technical University of Ambato, Ambato 180207, Ecuador
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2
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Yang Y, Zhou B, Yu L, Song G, Ge J, Du R. Biosynthesis and characterization of antibacterial bacterial cellulose composite membrane composed of montmorillonite and exopolysaccharides. Int J Biol Macromol 2023; 253:127477. [PMID: 37863143 DOI: 10.1016/j.ijbiomac.2023.127477] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 10/13/2023] [Accepted: 10/15/2023] [Indexed: 10/22/2023]
Abstract
Bacterial cellulose (BC), as a natural renewable polymer material, has the advantages of porous nanonetwork structure, high degree of polymerization, high purity, high crystallinity, excellent mechanical properties and biocompatibility. However, BC lacks antibacterial properties, which leads to the limitation of BC material in food packaging and medical materials. In this study, a new antibacterial material using the combination of montmorillonite (MMT), BC and exopolysaccharides (EPS) produced by Weissella confusa H2 was synthesized. Fourier infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) analysis showed that BC-EPS, BC-MMT and BC-EPS-MMT composite membranes conformed to the typical type I cellulose structure. Compared to BC membrane, scanning electron microscopy (SEM) showed that the porosity of BC-EPS, BC-MMT and BC-EPS-MMT composite membranes was low and compact. The physical properties of BC-EPS, BC-MTT and BC-EPS-MTT composite membranes showed lower water vapor transmittance. The BC-MTT and BC-EPS-MTT composite membranes exhibit a lower swelling ratio in 120 min. The thermal properties show that BC-EPS, BC-MTT and BC-EPS-MTT composite membranes have higher thermal stability (352 °C, 310 °C, 314 °C). Additionally, both BC-MMT and BC-EPS-MMT demonstrated strong inhibitory effects against various bacterial strains, including Staphylococcus aureus, Escherichia coli, Salmonella paratyphi A, and Bacillus subtilis. The exceptional properties exhibited by composite membranes establishes them as a highly promising option in the field of food packaging and medical material applications.
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Affiliation(s)
- Yi Yang
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region, Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences, Heilongjiang University, Harbin 150080, China
| | - Bosen Zhou
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region, Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences, Heilongjiang University, Harbin 150080, China
| | - Liansheng Yu
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region, Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences, Heilongjiang University, Harbin 150080, China
| | - Gang Song
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region, Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences, Heilongjiang University, Harbin 150080, China; Hebei University of Environmental Engineering, Hebei Key Laboratory of Agroecological Safety, Qinhuangdao 066102, China.
| | - Jingping Ge
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region, Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences, Heilongjiang University, Harbin 150080, China; Hebei University of Environmental Engineering, Hebei Key Laboratory of Agroecological Safety, Qinhuangdao 066102, China.
| | - Renpeng Du
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region, Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences, Heilongjiang University, Harbin 150080, China; Hebei University of Environmental Engineering, Hebei Key Laboratory of Agroecological Safety, Qinhuangdao 066102, China.
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3
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Cobos Á, Díaz O. Impact of Nanoclays Addition on Chickpea ( Cicer arietinum L.) Flour Film Properties. Foods 2023; 13:75. [PMID: 38201103 PMCID: PMC10778780 DOI: 10.3390/foods13010075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 12/22/2023] [Accepted: 12/23/2023] [Indexed: 01/12/2024] Open
Abstract
Chickpea flour is an affordable natural blend of starch, proteins, and lipids, which can create films with suitable properties as an eco-friendly packaging material. Nanoclays' incorporation into natural biopolymers enhances the barrier properties of the resulting nanocomposites, so they could improve the properties of flour films. The objective of this work was to assess the influence of three types of nanoclays (halloysite, bentonite, and Cloisite 20A) at two concentrations on the characteristics of chickpea flour films. In general terms, when the lowest dose (5%) was added, no or very slight significant differences with the control were observed in most parameters, except for thermal stability and opacity, which increased, and solubility, which decreased. At the highest concentration (10%), films containing any of the nanoclays demonstrated greater thermal stability, opacity, and rigidity while being less soluble than those without nanofillers. Bentonite exhibited superior film structure distribution compared to other nanoclays. At the highest concentration, it had the most significant impact on modifying the properties of chickpea flour films, increasing their tensile and puncture strengths while decreasing elasticity and water vapor permeability. The incorporation of nanoclays into chickpea flour films could be a useful technique to enhance their properties.
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Affiliation(s)
| | - Olga Díaz
- Área de Tecnología de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Universidade de Santiago de Compostela, 27002 Lugo, Spain;
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4
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Janowicz M, Galus S, Ciurzyńska A, Nowacka M. The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development. Polymers (Basel) 2023; 15:4231. [PMID: 37959909 PMCID: PMC10648591 DOI: 10.3390/polym15214231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 10/18/2023] [Accepted: 10/24/2023] [Indexed: 11/15/2023] Open
Abstract
Several consumable substances, including fruit and vegetable purees, extracts, juices, and plant residue, were analyzed for their matrix-forming potential. These matrices serve as the basis for the production of edible films, sheets, and coatings that can be eaten as nutritional treats or applied to food products, thereby contributing to their overall good quality. Furthermore, this innovative approach also contributes to optimizing the performance of synthetic packaging, ultimately reducing reliance on synthetic polymers in various applications. This article explores the viability of incorporating fruits and vegetables as basic ingredients within edible films, sheets, and coatings. The utilization of fruits and vegetables in this manner becomes achievable due to the existence of polysaccharides and proteins that facilitate the formation of matrices in their makeup. Moreover, including bioactive substances like vitamins and polyphenols can impart attributes akin to active materials, such as antioxidants or antimicrobial agents. Advancing the creation of edible films, sheets, and coatings derived from fruits and vegetables holds great potential for merging the barrier and mechanical attributes of biopolymers with the nutritional and sensory qualities inherent in these natural components. These edible films made from fruits and vegetables could potentially serve as alternatives to seaweed in sushi production or even replace conventional bread, pancakes, tortillas, and lavash in the diet of people suffering from celiac disease or gluten allergy, while fruit and vegetable coatings may be used in fresh and processed food products, especially fruits and vegetables but also sweets.
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Affiliation(s)
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (A.C.)
| | | | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (A.C.)
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5
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Cassava Starch Films Containing Quinoa Starch Nanocrystals: Physical and Surface Properties. Foods 2023; 12:foods12030576. [PMID: 36766104 PMCID: PMC9914035 DOI: 10.3390/foods12030576] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/24/2023] [Accepted: 01/24/2023] [Indexed: 01/31/2023] Open
Abstract
Quinoa starch nanocrystals (QSNCs), obtained by acid hydrolysis, were used as a reinforcing filler in cassava starch films. The influence of QSNC concentrations (0, 2.5, 5.0, 7.5 and 10%, w/w) on the film's physical and surface properties was investigated. QSNCs exhibited conical and parallelepiped shapes. An increase of the QSNC concentration, from 0 to 5%, improved the film's tensile strength from 6.5 to 16.5 MPa, but at 7.5%, it decreased to 11.85 MPa. Adequate exfoliation of QSNCs in the starch matrix also decreased the water vapor permeability (~17%) up to a 5% concentration. At 5.0% and 7.5% concentrations, the films increased in roughness, water contact angle, and opacity, whereas the brightness decreased. Furthermore, at these concentrations, the film's hydrophilic nature changed (water contact angle values of >65°). The SNC addition increased the film opacity without causing major changes in color. Other film properties, such as thickness, moisture content and solubility, were not affected by the QSNC concentration. The DSC (differential scanning calorimetry) results indicated that greater QSNC concentrations increased the second glass transition temperature (related to the biopolymer-rich phase) and the melting enthalpy. However, the film's thermal stability was not altered by the QSNC addition. These findings contribute to overcoming the starch-based films' limitations through the development of nanocomposite materials for future food packaging applications.
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6
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Jiang H, Zhang W, Xu Y, Cao J, Jiang W. Properties of pectin-based films from white-fleshed pitaya (Hylocereus undatus) peel waste as affected by montmorillonite. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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7
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Pico C, De la Vega J, Tubón I, Arancibia M, Casado S. Nanoscopic Characterization of Starch Biofilms Extracted from the Andean Tubers Ullucus tuberosus, Tropaeolum tuberosum, Oxalis tuberosa, and Solanum tuberosum. Polymers (Basel) 2022; 14:polym14194116. [PMID: 36236064 PMCID: PMC9573434 DOI: 10.3390/polym14194116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/24/2022] [Accepted: 09/26/2022] [Indexed: 11/16/2022] Open
Abstract
The replacement of synthetic polymers by starch biofilms entails a significant potentiality. They are non-toxic materials, biodegradable, and relatively easy to gather from several sources. However, various applications may require physicochemical properties that might prevent the use of some types of starch biofilms. Causes should be explored at the nanoscale. Here we present an atomic force microscopy surface analysis of starch biofilms extracted from the Andean tubers melloco (Ullucus tuberosus), mashua (Tropaeolum tuberosum), oca (Oxalis tuberosa), and potato (Solanum tuberosum) and relate the results to the macroscopic effects of moisture content, water activity, total soluble matter, water vapor permeability, elastic properties, opacity and IR absorption. Characterization reveals important differences at the nanoscale between the starch-based biofilms examined. Comparison permitted correlating macroscopic properties observed to the topography and tapping phase contrast segregation at the nanoscale. For instance, those samples presenting granular topography and disconnected phases at the nanoscale are associated with less elastic strength and more water molecule affinity. As an application example, we propose using the starch biofilms developed as a matrix to dispose of mouthwash and discover that melloco films are quite appropriate for this purpose.
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Affiliation(s)
- Cynthia Pico
- Food and Biotechnology Science and Engineering Department, Technical University of Ambato, Ambato 180207, Ecuador
| | | | - Irvin Tubón
- Food and Biotechnology Science and Engineering Department, Technical University of Ambato, Ambato 180207, Ecuador
| | - Mirari Arancibia
- Food and Biotechnology Science and Engineering Department, Technical University of Ambato, Ambato 180207, Ecuador
- Isabrubotanik S.A., Ambato 180150, Ecuador
| | - Santiago Casado
- Food and Biotechnology Science and Engineering Department, Technical University of Ambato, Ambato 180207, Ecuador
- Correspondence: ; Tel.: +593-2400987 (ext. 5509)
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8
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Otero MC, Fuentes JA, Atala C, Cuadros-Orellana S, Fuentes C, Gordillo-Fuenzalida F. Antimicrobial Properties of Chilean Native Plants: Future Aspects in Their Application in the Food Industry. Foods 2022; 11:foods11121763. [PMID: 35741959 PMCID: PMC9222376 DOI: 10.3390/foods11121763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 12/02/2022] Open
Abstract
Food contamination with microorganisms is responsible for food spoilage, deterioration and change of organoleptic properties of foods. Besides, the growth of pathogenic microorganisms can provoke serious health problems if food is consumed. Innovative packaging, such as active packaging, is increasing rapidly in the food industry, especially in applying antimicrobials into delivery systems, such as sachets. Chile is a relevant hotspot for biodiversity conservation and a source of unique bio-resources with antimicrobial potential. In this review, fifteen native plants with antimicrobial properties are described. Their antimicrobial effects include an effect against human pathogens. Considering the emergence of antimicrobial resistance, searching for new antimicrobials to design new strategies for food pathogen control is necessary. Chilean flora is a promising source of antimicrobials to be used in active packaging. However, further studies are required to advance from laboratory tests of their antimicrobial effects to their possible effects and uses in active films.
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Affiliation(s)
- María Carolina Otero
- Escuela de Química y Farmacia, Facultad de Medicina, Universidad Andrés Bello, República 252, Santiago 8320000, Chile;
| | - Juan A. Fuentes
- Laboratorio de Genética y Patogénesis Bacteriana, Departamento de Ciencias Biológicas, Facultad de Ciencias de la Vida, Universidad Andrés Bello, Santiago 8320000, Chile;
| | - Cristian Atala
- Instituto de Biología, Facultad de Ciencias, Pontificia Universidad Católica de Valparaíso, Campus Curauma, Avenida Universidad 330, Valparaíso 2340000, Chile;
| | - Sara Cuadros-Orellana
- Laboratorio de Microbiología Aplicada, Centro de Biotecnología de los Recursos Naturales, Facultad de Ciencias Agrarias y Forestales, Universidad Católica del Maule, Avda. San Miguel 3605, Talca 3480112, Chile; (S.C.-O.); (C.F.)
| | - Camila Fuentes
- Laboratorio de Microbiología Aplicada, Centro de Biotecnología de los Recursos Naturales, Facultad de Ciencias Agrarias y Forestales, Universidad Católica del Maule, Avda. San Miguel 3605, Talca 3480112, Chile; (S.C.-O.); (C.F.)
| | - Felipe Gordillo-Fuenzalida
- Laboratorio de Microbiología Aplicada, Centro de Biotecnología de los Recursos Naturales, Facultad de Ciencias Agrarias y Forestales, Universidad Católica del Maule, Avda. San Miguel 3605, Talca 3480112, Chile; (S.C.-O.); (C.F.)
- Correspondence: ; Tel.: +56-71-298-6417
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9
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Aslam S, Akhtar A, Nirmal N, Khalid N, Maqsood S. Recent Developments in Starch-Based Delivery Systems of Bioactive Compounds: Formulations and Applications. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09311-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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10
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Chavan P, Sinhmar A, Sharma S, Dufresne A, Thory R, Kaur M, Sandhu KS, Nehra M, Nain V. Nanocomposite Starch Films: A New Approach for Biodegradable Packaging Materials. STARCH-STARKE 2022. [DOI: 10.1002/star.202100302] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Prafull Chavan
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and, Management Sciences Solan India
| | - Archana Sinhmar
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and, Management Sciences Solan India
| | - Somesh Sharma
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and, Management Sciences Solan India
| | - Alain Dufresne
- Univ. Grenoble Alpes, CNRS, Grenoble INP, LGP2 Grenoble F‐38000 France
| | - Rahul Thory
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Maninder Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Kawaljit Singh Sandhu
- Department of Food Science and Technology Maharaja Ranjit Singh Punjab Technical University Bathinda India
| | - Manju Nehra
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa India
| | - Vikash Nain
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa India
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11
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Nath D, R S, Pal K, Sarkar P. Nanoclay-based active food packaging systems: A review. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100803] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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12
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Ulyarti U, Lisani L, Surhaini S, Lumbanraja P, Satrio B, Supriyadi S, Nazarudin N. The application of gelatinisation techniques in modification of cassava and yam starches using precipitation method. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1230-1238. [PMID: 35185218 PMCID: PMC8814225 DOI: 10.1007/s13197-021-05134-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/16/2021] [Accepted: 05/05/2021] [Indexed: 10/21/2022]
Abstract
Starches modified using the precipitation method which are added to edible film formulation were shown to lower water vapor transmission rates and increase the mechanical strength of the film. The effect may not only be due to the changes in starch morphology, but other aspects of the starch granules, such as their size and chemical properties in particular, are also suggested as reasons for improvements to the quality of edible film by modified starches. The aim of this research was to determine physicochemical changes in modified cassava and yam starches using several gelatinisation techniques in the precipitation method. The gelatinisation techniques used in this study were two methods of heating (using a hotplate and autoclave reactor + oven heating) and two types of starch solvent (distilled water and a mixture of distilled water and ethanol 1:1, v/v). The results showed that both cassava and yam starch granules modified using a hotplate at a heating temperature of 100 °C for 30 min were more badly damaged and smaller than those modified using autoclave reactor + oven heating at 140 °C for 1 h. However, the latter suffered more damage and were smaller in size when the heating time was increased to 3-5 h. All techniques applied in the modification increased the intensities of stretching vibration of O-H and C-H, and bound water bending vibration. The use of ethanol in the starch solvent enabled the starches to retain the shape and size of the granules despite the rearrangement of intra and intermolecular bonding as confirmed by FTIR spectra.
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Affiliation(s)
- U. Ulyarti
- Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Jambi, Jl Tribrata Km 11, Muaro Jambi, Jambi, Indonesia
- Pusat Unggulan Ipteks Bio-Geo Material dan Energi, Universitas Jambi, Jl Raya Jambi Muaro Bulian, Jambi, 36361 Indonesia
| | - L. Lisani
- Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Jambi, Jl Tribrata Km 11, Muaro Jambi, Jambi, Indonesia
| | - S. Surhaini
- Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Jambi, Jl Tribrata Km 11, Muaro Jambi, Jambi, Indonesia
| | - P. Lumbanraja
- Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Jambi, Jl Tribrata Km 11, Muaro Jambi, Jambi, Indonesia
| | - B. Satrio
- Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Jambi, Jl Tribrata Km 11, Muaro Jambi, Jambi, Indonesia
| | - S. Supriyadi
- Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta, 55281 Indonesia
| | - N. Nazarudin
- Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Jambi, Jl Tribrata Km 11, Muaro Jambi, Jambi, Indonesia
- Program Studi Teknik Kimia, Fakultas Sains dan Teknologi, Universitas Jambi, Jl Tribrata Km 11, Muaro Jambi, Jambi, Indonesia
- Program Studi Pendidikan Kimia, FKIP, Universitas Jambi, Jl Raya Jambi Muaro Bulian, Jambi, 36361 Indonesia
- Pusat Unggulan Ipteks Bio-Geo Material dan Energi, Universitas Jambi, Jl Raya Jambi Muaro Bulian, Jambi, 36361 Indonesia
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13
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Nain V, Kaur M, Sandhu KS, Thory R, Sinhmar A. Development of Starch Nanoparticle from Mango Kernel in Comparison with Cereal, Tuber, and Legume Starch Nanoparticles: Characterization and Cytotoxicity. STARCH-STARKE 2022. [DOI: 10.1002/star.202100252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Vikash Nain
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa 125055 India
| | - Maninder Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 India
| | - Kawaljit Singh Sandhu
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa 125055 India
- Department of Food Science and Technology Maharaja Ranjit Singh Punjab Technical University Bathinda 151001 India
| | - Rahul Thory
- Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 India
| | - Archana Sinhmar
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Bajhol, PO Sultanpur, Distt. Solan HP 173229 India
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14
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Salazar D, Arancibia M, Lalaleo D, Rodríguez-Maecker R, López-Caballero ME, Montero MP. Physico-chemical properties and filmogenic aptitude for edible packaging of Ecuadorian discard green banana flours (Musa acuminanta AAA). Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107048] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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15
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Salazar D, Arancibia M, Casado S, Viteri A, López-Caballero ME, Montero MP. Green Banana ( Musa acuminata AAA) Wastes to Develop an Edible Film for Food Applications. Polymers (Basel) 2021; 13:polym13183183. [PMID: 34578084 PMCID: PMC8472418 DOI: 10.3390/polym13183183] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Revised: 09/15/2021] [Accepted: 09/16/2021] [Indexed: 11/25/2022] Open
Abstract
In this study, edible packaging based on discarded green banana (Musa acuminata AAA) flour (whole banana and banana peel flours) was developed for food applications. Films were characterized in terms of film-forming ability, mechanical, barrier, thermal, microbiological, and sensory properties. The film forming solutions were studied for rheological properties. Two formulations were selected based on their film-forming ability: whole banana flour (2.5%), peel flour (1.5%) and glycerol (1.0 %, F-1.0 G or 1.5%, F-1.5 G). Adding 1.5% plasticizer, due to the hygroscopic effect, favored the water retention of the films, increasing the density, which also resulted in a decrease in lightness and transparency. Water activity shows no difference between the two formulations, which were water resistant for at least 25 h. DSC results showed a similar melting temperature (Tm) for both films, around 122 °C. Both films solutions showed a viscoelastic behavior in the frequency spectrum, being the elastic modulus greater in F-1.0 G film than F-1.5 G film at low frequency. F-1.0 G film was less firm, deformable and elastic, with a less compact structure and a rougher surface as confirmed by AFM, favoring a higher water vapor permeability with respect to F.1.5 G film. Microorganisms such as Enterobacteria and Staphylococcus aureus were not found in the films after a period of storage (1 year under ambient conditions). The F-1.0 G film with added spices (cumin, oregano, garlic, onion, pepper, and nutmeg) was tested for some food applications: as a snack (with or without heat treatment) and as a wrap for grilled chicken. The performance of the seasoned film during chilled storage of chicken breast was also studied. Sensory evaluation showed good overall acceptability of all applications. In addition, the chicken breast wrapped with the seasoned film registered lower counts (1-log cycle) than the control (covered with a polystyrene bag) and the film without spices. Green banana flour is a promising material to develop edible films for food applications.
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Affiliation(s)
- Diego Salazar
- Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, Ecuador; (M.A.); (S.C.); (A.V.)
- Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
- Correspondence: (D.S.); (M.P.M.)
| | - Mirari Arancibia
- Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, Ecuador; (M.A.); (S.C.); (A.V.)
| | - Santiago Casado
- Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, Ecuador; (M.A.); (S.C.); (A.V.)
| | - Andrés Viteri
- Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, Ecuador; (M.A.); (S.C.); (A.V.)
| | - María Elvira López-Caballero
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Calle José Antonio Novais 10, 28040 Madrid, Spain;
| | - María Pilar Montero
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Calle José Antonio Novais 10, 28040 Madrid, Spain;
- Correspondence: (D.S.); (M.P.M.)
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Wu Y, Guan Y, Gao H, Zhou L, Peng F. Novel high‐strength montmorillonite/polyvinyl alcohol composite film enhanced by chitin nanowhiskers. J Appl Polym Sci 2020. [DOI: 10.1002/app.50344] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Yule Wu
- Forestry and Landscape Architecture Anhui Agricultural University Hefei China
| | - Ying Guan
- Forestry and Landscape Architecture Anhui Agricultural University Hefei China
| | - Hui Gao
- Forestry and Landscape Architecture Anhui Agricultural University Hefei China
| | - Liang Zhou
- Forestry and Landscape Architecture Anhui Agricultural University Hefei China
| | - Feng Peng
- Beijing Key Laboratory of Lignocellulosic Chemistry Beijing Forestry University Beijing China
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17
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Kaur L, Dhull SB, Kumar P, Singh A. Banana starch: Properties, description, and modified variations - A review. Int J Biol Macromol 2020; 165:2096-2102. [DOI: 10.1016/j.ijbiomac.2020.10.058] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/24/2020] [Accepted: 10/08/2020] [Indexed: 12/18/2022]
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Cheikh D, Martín-Sampedro R, Majdoub H, Darder M. Alginate bionanocomposite films containing sepiolite modified with polyphenols from myrtle berries extract. Int J Biol Macromol 2020; 165:2079-2088. [DOI: 10.1016/j.ijbiomac.2020.10.052] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 09/22/2020] [Accepted: 10/07/2020] [Indexed: 01/26/2023]
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Dhull SB, Malik T, Kaur R, Kumar P, Kaushal N, Singh A. Banana Starch: Properties Illustration and Food Applications—A Review. STARCH-STARKE 2020. [DOI: 10.1002/star.202000085] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Sanju Bala Dhull
- Department of Food Science and Technology CDLU Sirsa 125055 India
| | - Tanu Malik
- Centre of Food Science and Technology CCS HAU Hisar 125001 India
| | - Ramandeep Kaur
- Department of Food Science and Technology PAU Ludhiana 141001 India
| | - Pradyuman Kumar
- Department of Food Engineering and Technology SLIET Sangrur 148106 India
| | - Naveet Kaushal
- Department of Agriculture Mata Gujri College Fatehgarh Sahib 140406 India
| | - Ajay Singh
- Department of Food Technology Mata Gujri College Fatehgarh Sahib 140406 India
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20
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Lu H, Ji N, Li M, Wang Y, Xiong L, Zhou L, Qiu L, Bian X, Sun C, Sun Q. Preparation of Borax Cross-Linked Starch Nanoparticles for Improvement of Mechanical Properties of Maize Starch Films. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:2916-2925. [PMID: 30789721 DOI: 10.1021/acs.jafc.8b06479] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Recently, starch nanoparticles have attracted widespread attention from various fields. In this study, a new strategy for preparing covalent-cross-linked starch nanoparticles was developed using boron ester bonds formed between debranched starch (DBS) and borax. The nanoparticles were characterized by Fourier transform infrared spectroscopy (FTIR), transmission electron microscopy (TEM), X-ray diffraction (XRD), dynamic light scattering (DLS), differential scanning calorimeter (DSC), and thermogravimetric analysis (TGA). The obtained nanoparticles were spherical with a size of 100-200 nm. The formation of boron ester bonds was confirmed by FTIR. The as-prepared starch nanoparticle exhibited a low relative crystallinity of 13.6%-23.5%. Compared with pure starch film, the tensile strength of starch film with 10% starch nanoparticles increased about 45%, and the elongation at break percentage of starch film with 5% starch nanoparticles increased about 20%. The new strategy of forming starch nanoparticles by using boron ester bonds will advance the research of carbohydrate nanoparticles.
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Affiliation(s)
- Hao Lu
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
| | - Na Ji
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
| | - Man Li
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
| | - Yanfei Wang
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
| | - Liu Xiong
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
| | - Liyang Zhou
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
| | - Lizhong Qiu
- Zhucheng Xingmao Corn Developing Co., Ltd , Weifang , Shandong Province 262200 , China
| | - Xiliang Bian
- Zhucheng Xingmao Corn Developing Co., Ltd , Weifang , Shandong Province 262200 , China
| | - Chunrui Sun
- Zhucheng Xingmao Corn Developing Co., Ltd , Weifang , Shandong Province 262200 , China
| | - Qingjie Sun
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
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21
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Gustafsson J, Landberg M, Bátori V, Åkesson D, Taherzadeh MJ, Zamani A. Development of Bio-Based Films and 3D Objects from Apple Pomace. Polymers (Basel) 2019; 11:E289. [PMID: 30960273 PMCID: PMC6419029 DOI: 10.3390/polym11020289] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Revised: 01/29/2019] [Accepted: 02/06/2019] [Indexed: 12/02/2022] Open
Abstract
Extensive quantities of apple pomace are generated annually but its disposal is still challenging. This study addresses this issue by introducing a new, environmentally-friendly approach for the production of sustainable biomaterials from apple pomace, containing 55.47% free sugars and a water insoluble fraction, containing 29.42 ± 0.44% hemicelluloses, 38.99 ± 0.42% cellulose, and 22.94 ± 0.12% lignin. Solution casting and compression molding were applied to form bio-based films and 3D objects (i.e., fiberboards), respectively. Using glycerol as plasticizer resulted in highly compact films with high tensile strength and low elongation (16.49 ± 2.54 MPa and 10.78 ± 3.19%, respectively). In contrast, naturally occurring sugars in the apple pomace showed stronger plasticizing effect in the films and resulted in a fluffier and connected structure with significantly higher elongation (37.39 ± 10.38% and 55.41 ± 5.38%, respectively). Benefiting from the self-binding capacity of polysaccharides, fiberboards were prepared by compression molding at 100 °C using glycerol or naturally occurring sugars, such as plasticizer. The obtained fiberboards exhibited tensile strength of 3.02⁻5.79 MPa and elongation of 0.93%⁻1.56%. Possible applications for apple pomace biomaterials are edible/disposable tableware or food packaging.
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Affiliation(s)
- Jesper Gustafsson
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden.
| | - Mikael Landberg
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden.
| | - Veronika Bátori
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden.
| | - Dan Åkesson
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden.
| | | | - Akram Zamani
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden.
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22
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Sothornvit R. Nanostructured materials for food packaging systems: new functional properties. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.03.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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23
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Orsuwan A, Sothornvit R. Reinforcement of banana flour biocomposite film with beeswax and montmorillonite and effects on water barrier and physical properties. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Aungkana Orsuwan
- Department of Food Engineering; Faculty of Engineering at Kamphaengsaen; Kasetsart University; Kamphaengsaen Campus Nakhonpathom 73140 Thailand
| | - Rungsinee Sothornvit
- Department of Food Engineering; Faculty of Engineering at Kamphaengsaen; Kasetsart University; Kamphaengsaen Campus Nakhonpathom 73140 Thailand
- Center of Advanced Studies in Industrial Technology; Kasetsart University; Bangkok Thailand
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24
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Ding Y, Lin Q, Kan J. Development and characteristics nanoscale retrograded starch as an encapsulating agent for colon-specific drug delivery. Colloids Surf B Biointerfaces 2018; 171:656-667. [DOI: 10.1016/j.colsurfb.2018.08.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 07/31/2018] [Accepted: 08/07/2018] [Indexed: 01/10/2023]
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25
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Huang Y, Mei L, Chen X, Wang Q. Recent Developments in Food Packaging Based on Nanomaterials. NANOMATERIALS (BASEL, SWITZERLAND) 2018; 8:E830. [PMID: 30322162 PMCID: PMC6215134 DOI: 10.3390/nano8100830] [Citation(s) in RCA: 82] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 09/29/2018] [Accepted: 10/08/2018] [Indexed: 01/27/2023]
Abstract
The increasing demand for high food quality and safety, and concerns of environment sustainable development have been encouraging researchers in the food industry to exploit the robust and green biodegradable nanocomposites, which provide new opportunities and challenges for the development of nanomaterials in the food industry. This review paper aims at summarizing the recent three years of research findings on the new development of nanomaterials for food packaging. Two categories of nanomaterials (i.e., inorganic and organic) are included. The synthetic methods, physical and chemical properties, biological activity, and applications in food systems and safety assessments of each nanomaterial are presented. This review also highlights the possible mechanisms of antimicrobial activity against bacteria of certain active nanomaterials and their health concerns. It concludes with an outlook of the nanomaterials functionalized in food packaging.
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Affiliation(s)
- Yukun Huang
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan 610039, China.
| | - Lei Mei
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD 20740, USA.
| | - Xianggui Chen
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan 610039, China.
| | - Qin Wang
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan 610039, China.
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD 20740, USA.
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26
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Li L, Chen H, Wang M, Lv X, Zhao Y, Xia L. Development and characterization of irradiated-corn-starch films. Carbohydr Polym 2018; 194:395-400. [DOI: 10.1016/j.carbpol.2018.04.060] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2017] [Revised: 04/03/2018] [Accepted: 04/15/2018] [Indexed: 12/19/2022]
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27
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Kim S, Yang SY, Chun HH, Song KB. High hydrostatic pressure processing for the preparation of buckwheat and tapioca starch films. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.039] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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28
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Active Banana Flour Nanocomposite Films Incorporated with Garlic Essential Oil as Multifunctional Packaging Material for Food Application. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2089-2] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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