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Wang Y, Ju J, Diao Y, Zhao F, Yang Q. The application of starch-based edible film in food preservation: a comprehensive review. Crit Rev Food Sci Nutr 2024:1-34. [PMID: 38712440 DOI: 10.1080/10408398.2024.2349735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/08/2024]
Abstract
Using renewable resources for food packaging not only helps reduce our dependence on fossil fuels but also minimizes the environmental impact associated with traditional plastics. Starch has been a hot topic in the field of current research because of its low cost, wide source and good film forming property. However, a comprehensive review in this field is still lacking. Starch-based films offer a promising alternative for sustainable packaging in the food industry. The present paper covers various aspects such as raw material sources, modification methods, and film formation mechanisms. Understanding the physicochemical properties and potential commercial applications is crucial for bridging the gap between research and practical implementation. Finally, the application of starch-based films in the food industry is discussed in detail. Different modifications of starch can improve the mechanical and barrier properties of the films. The addition of active substances to starch-based films can endow them with more functions. Therefore, these factors should be better investigated and optimized in future studies to improve the physicochemical properties and functionality of starch-based films. In summary, this review provides comprehensive information and the latest research progress of starch-based films in the food industry.
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Affiliation(s)
- Yihui Wang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Jian Ju
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Yuduan Diao
- Institute of Animal Husbandry & Veterinary Science, Shanghai Academy of Agricultural Science
| | - Fangyuan Zhao
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Qingli Yang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
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Bimo Setiarto RH, Isra M, Andrianto D, Widhyastuti N, Masrukhin. Improvement of Prebiotic Properties and Resistant Starch Content of Corn Flour ( Zea mays L.) Momala Gorontalo Using Physical, Chemical and Enzymatic Modification . Trop Life Sci Res 2023; 34:255-278. [PMID: 38144387 PMCID: PMC10735265 DOI: 10.21315/tlsr2023.34.2.13] [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: 05/27/2022] [Accepted: 01/16/2023] [Indexed: 12/26/2023] Open
Abstract
Probiotics are a non-digestible food ingredient that promotes the growth of beneficial microorganisms in the intestines. One of the functional food ingredients, Momala corn flour, is a source of prebiotics with a resistant starch content of 4.42%. Thi s study aimed to improve the prebiotic properties and resistant starch content of modified corn flour (MCF) Momala Gorontalo by using physical, chemical, and enzymatic modification processes. The research methods include physical modification (heat moisture treatment, annealing, autoclaving-cooling cycling, microwave), chemical modification (acid hydrolysis), and enzymatic modification (debranching pullulanase). The results showed that the modified by heat moisture treatment (HMT) increased RS levels 1-fold, annealing modification (ANN) 8.9-fold, autoclaving-cooling one cycle modification (AC-1C) 2.9-fold, autoclaving-cooling two cycles modification (AC-2C) 2.0-fold, microwave modification (MW) 1.3-fold, acid hydrolysis (HA) modification 5.0-fold, and debranching pullulanase (DP) modification 3.8-fold compared with corn flour control without modification. The value of the prebiotic activity of MCF hydrolysed acid (HA) is 0.03, and debranching pullulanase (DP) is 0.02 against Enteropathogenic Escherichia coli (EPEC). The prebiotic effect value of MCF HA and DP were 0.76 and 0.60, respectively. The prebiotic index value of MCF HA and DP were 0.60 and 0.48, respectively. This study confirms that MCF HA and DP are good prebiotic candidates because they have resistant starch content, low starch digestibility, and resistance to simulated gastric fluid hydrolysis than unmodified corn flour.
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Affiliation(s)
- R. Haryo Bimo Setiarto
- Research Centre for Applied Microbiology, National Research, and Innovation Agency (BRIN), Jalan Raya Jakarta-Bogor Km 46, Cibinong Science Centre, Cibinong, Bogor, 16911 West Java, Indonesia
| | - Muhammad Isra
- Department of Biology, Universitas Negeri Gorontalo, Kota Gorontalo, Gorontalo 96119, Indonesia
| | - Dimas Andrianto
- Department of Biochemistry, IPB University, Bogor 16680 West Java, Indonesia
| | - Nunuk Widhyastuti
- Research Centre for Applied Microbiology, National Research, and Innovation Agency (BRIN), Jalan Raya Jakarta-Bogor Km 46, Cibinong Science Centre, Cibinong, Bogor, 16911 West Java, Indonesia
| | - Masrukhin
- Research Centre for Biosystematics and Evolution, National Research and Innovation Agency (BRIN), Jalan Raya Jakarta-Bogor Km 46, Cibinong Science Centre, Cibinong, Bogor, 16911 West Java, Indonesia
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3
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Yang N, Zou F, Tao H, Guo L, Cui B, Fang Y, Lu L, Wu Z, Yuan C, Zhao M, Liu P, Dong D, Gao W. Effects of primary, secondary and tertiary structures on functional properties of thermoplastic starch biopolymer blend films. Int J Biol Macromol 2023; 236:124006. [PMID: 36907303 DOI: 10.1016/j.ijbiomac.2023.124006] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 02/20/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023]
Abstract
To better understand the correlation between structure and properties in thermoplastic starch biopolymer blend films, the effects of amylose content, chain length distribution of amylopectin and molecular orientation of thermoplastic sweet potato starch (TSPS) and thermoplastic pea starch (TPES) on microstructure and functional properties of thermoplastic starch biopolymer blend films were studied. After thermoplastic extrusion, the amylose contents of TSPS and TPES decreased by 16.10 % and 13.13 %, respectively. The proportion of the chains with the degree of polymerization between 9 and 24 of amylopectin in TSPS and TPES increased from 67.61 % to 69.50 %, and from 69.51 % to 71.06 %, respectively. As a result, the degree of crystallinity and molecular orientation of TSPS and TPES films increased as compared to sweet potato starch and pea starch films. The thermoplastic starch biopolymer blend films possessed a more homogeneous and compacter network. The tensile strength and water resistance of thermoplastic starch biopolymer blend films increased significantly, whereas thickness and elongation at break of thermoplastic starch biopolymer blend films decreased significantly.
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Affiliation(s)
- Na Yang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Yishan Fang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Meng Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Die Dong
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
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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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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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6
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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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8
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Fish skin gelatin based packaging films functionalized by subcritical water extract from spent coffee ground. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100735] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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9
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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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10
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Intervention on activity and structure of cathepsin L during surimi gel degradation under microwave irradiation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105705] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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11
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Zheng M, Xiao Y, Yang S, Liu H, Liu M, Yaqoob S, Xu X, Liu J. Effects of heat-moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch. Food Sci Nutr 2020; 8:735-743. [PMID: 32148783 PMCID: PMC7020272 DOI: 10.1002/fsn3.1295] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 10/24/2019] [Accepted: 10/29/2019] [Indexed: 11/09/2022] Open
Abstract
Proso millet starch was modified by heat-moisture treatment (HMT), autoclaving treatment (AT), and microwave treatment (MT). The effects of these treatments on the starch physicochemical, structural, and molecular properties were investigated. The amylose and resistant starch contents were increased by AT and MT, but only slightly by HMT. HMT and AT significantly increased the water-holding capacity, to 172.66% and 191.63%, respectively. X-ray diffractometry showed that the relative crystallinity of the HMT sample decreased by 20.88%, and the crystalline peaks disappeared from the AT and MT sample patterns. The thermal treatments decreased the proso millet starch molecular weight to 1.769 × 106, 7.886 × 105, and 3.411 × 104 g/mol, respectively. The thermal enthalpy decreased significantly in HMT. Modification significantly changed the pasting profiles of the native proso millet starch, and the peak viscosity, setback, and breakdown values decreased. These results clarify the mechanism of starch changes caused by thermal treatment.
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Affiliation(s)
- Ming‐zhu Zheng
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunJilinChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunJilinChina
| | - Yu Xiao
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunJilinChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunJilinChina
| | - Shuang Yang
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunJilinChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunJilinChina
| | - Hui‐min Liu
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunJilinChina
- College of Life ScienceJilin Agricultural UniversityChangchunJilinChina
| | - Mei‐hong Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunJilinChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunJilinChina
| | - Sanabil Yaqoob
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunJilinChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunJilinChina
| | - Xiu‐ying Xu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunJilinChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunJilinChina
| | - Jing‐sheng Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunJilinChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunJilinChina
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Thakur R, Pristijono P, Scarlett CJ, Bowyer M, Singh S, Vuong QV. Starch-based films: Major factors affecting their properties. Int J Biol Macromol 2019; 132:1079-1089. [DOI: 10.1016/j.ijbiomac.2019.03.190] [Citation(s) in RCA: 131] [Impact Index Per Article: 26.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Revised: 03/09/2019] [Accepted: 03/25/2019] [Indexed: 12/11/2022]
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13
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Xu L, Liu Y, Yang M, Cao W, Zhang H, Xia N, Li T, Zhao X. Properties of soy protein isolate/nano‐silica bilayer films during storage. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12984] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Lina Xu
- College of Food ScienceNortheast Agricultural University Harbin 150030, People's Republic of China
| | - Yuanyuan Liu
- College of Food ScienceChina Agricultural University Beijing 100083, People's Republic of China
| | - Mingming Yang
- College of Food ScienceNortheast Agricultural University Harbin 150030, People's Republic of China
| | - Wenhui Cao
- College of Food ScienceNortheast Agricultural University Harbin 150030, People's Republic of China
| | - Huajiang Zhang
- College of Food ScienceNortheast Agricultural University Harbin 150030, People's Republic of China
| | - Ning Xia
- College of Food ScienceNortheast Agricultural University Harbin 150030, People's Republic of China
| | - Tong Li
- College of Food ScienceNortheast Agricultural University Harbin 150030, People's Republic of China
| | - Xiaotong Zhao
- College of Food ScienceNortheast Agricultural University Harbin 150030, People's Republic of China
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Zhong Y, Li X, Lan T, Li Y, Liu L, Qu J, Zhang R, Liang W, Xue J, Liu X, Guo D. Effects of Different Thermal Treatment Methods on Preparation and Physical Properties of High Amylose Maize Starch Based Films. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0284] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractBecause of its biodegradable trait, starch has been widely used as the raw material for packaging. Effects of different thermal treatment methods (high temperature-high pressure heating (HH), microwave heating (MH) and alkali heating (AH) with and without glycerol on physical properties of high amylose maize starch films (HASFs) were investigated in this study. HASFs under HH had highest elongation at break (E%), and lowest tensile strength (TS), modulus of elasticity (EM) and opacity (OC). HASFs under MH had highest TS, water holding capacity (WHC) and OC, and lowest thickness (TN), E%, solubility in water (SW) and solubility in oil (SO), while HASFs under AH had highest TN, EM, SW and SO, and lowest WHC. Compared with water, plasticized HASFs with glycerol had higher TN,E%, WHC, SW and OC, and lower TS, EM and SO. XRD results revealed the V-type polymorph and the difference in intensity of diffraction peaks of HASFs under three methods. This study would be helpful to design and prepare HASFs.
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Affiliation(s)
- Yuyue Zhong
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Xu Li
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Tianru Lan
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Yibo Li
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Linsan Liu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Jianzhou Qu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Renhe Zhang
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Wenxin Liang
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Jiquan Xue
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Xingxun Liu
- Institute of Food Science and Technology (IFST), Chinese Academy of Agricultural Sciences (CAAS), Beijing100193, China
| | - Dongwei Guo
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
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15
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Liu S, Li X, Chen L, Li L, Li B, Zhu J. Tunable d-Limonene Permeability in Starch-Based Nanocomposite Films Reinforced by Cellulose Nanocrystals. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:979-987. [PMID: 29303269 DOI: 10.1021/acs.jafc.7b05457] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
In order to control d-limonene permeability, cellulose nanocrystals (CNC) were used to regulate starch-based film multiscale structures. The effect of sphere-like cellulose nanocrystal (CS) and rod-like cellulose nanocrystal (CR) on starch molecular interaction, short-range molecular conformation, crystalline structure, and micro-ordered aggregated region structure were systematically discussed. CNC aspect ratio and content were proved to be independent variables to control d-limonene permeability via film-structure regulation. New hydrogen bonding formation and increased hydroxypropyl starch (HPS) relative crystallinity could be the reason for the lower d-limonene permeability compared with tortuous path model approximation. More hydrogen bonding formation, higher HPS relative crystallinity and larger size of micro-ordered aggregated region in CS0.5 and CR2 could explain the lower d-limonene permeability than CS2 and CR0.5, respectively. This study provided new insight for the control of the flavor release from starch-based films, which favored its application in biodegradable food packaging and flavor encapsulation.
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Affiliation(s)
- Siyuan 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 Sciences and Engineering, South China University of Technology , Guangzhou 510640, 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 Sciences and Engineering, South China University of Technology , Guangzhou 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 Sciences and Engineering, South China University of Technology , Guangzhou 510640, China
| | - Lin 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 Sciences and Engineering, South China University of Technology , Guangzhou 510640, China
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology , Dongguan 523808, China
| | - Bing 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 Sciences and Engineering, South China University of Technology , Guangzhou 510640, China
| | - Jie Zhu
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology , Dongguan 523808, China
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