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Rahmawati S, Yassaroh Y, Theodora M, Tahril T, Afadil A, Santoso T, Suherman S, Nurmayanti Y. Antioxidant Edible Films Derived from Belitung Taro Tubers ( Xanthosoma sagittifolium) Incorporated with Moringa Leaf Extract ( Moringa oleifera). Prev Nutr Food Sci 2024; 29:210-219. [PMID: 38974591 PMCID: PMC11223929 DOI: 10.3746/pnf.2024.29.2.210] [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: 02/16/2024] [Revised: 03/27/2024] [Accepted: 03/29/2024] [Indexed: 07/09/2024] Open
Abstract
Edible films are thin films frequently manufactured using natural bioresources and are employed in food packaging to safeguard food quality. This research prepared edible films from renewable biomass consisting of Belitung taro tuber starch (Xanthosoma sagittifolium) and incorporated sorbitol as a plasticizer, carboxymethyl cellulose as a reinforcing agent, and moringa leaf extract (Moringa oleifera) as an antioxidant. The physicochemical characteristics of the resulting edible films were examined. The most favorable treatment was identified in an edible film containing 3% (v/v based on the total volume of 100 mL) of moringa leaf extract. This exhibited a tensile strength of 6.86 N/mm2, percent elongation of 73.71%, elasticity of 9.37×10-3 kgf/mm2, water absorption of 349.03%, solubility of 93.18%, and water vapor transmission speed of 3.18 g/h m2. Its shelf life was five days at ambient temperature. The edible film was found to have 135.074 ppm of half maximal inhibitory concentration (IC50) based on the antioxidant analysis of inhibition concentration (IC50) value measurements, and was classified as having moderate antioxidant activity. Additionally, the biodegradability assessment revealed that the edible films degraded within 14 days. Based on this data, it can be deduced that adding moringa leaf extract enhances the physicochemical and functional characteristics of the film. These edible films can be used as substitutes for nonrenewable and nonbiodegradable packaging materials.
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Affiliation(s)
- Sitti Rahmawati
- Chemistry Education Study Program, Faculty of Teacher Training and Educational Sciences, Tadulako University, Palu 94118, Indonesia
| | - Yassaroh Yassaroh
- Research Center for Polymer Technology - National Research and Innovation Agency (BRIN), KST BJ. Habibie Building 460, Tangerang Selatan 15314, Indonesia
| | - Melvina Theodora
- Chemistry Education Study Program, Faculty of Teacher Training and Educational Sciences, Tadulako University, Palu 94118, Indonesia
| | - Tahril Tahril
- Chemistry Education Study Program, Faculty of Teacher Training and Educational Sciences, Tadulako University, Palu 94118, Indonesia
| | - Afadil Afadil
- Chemistry Education Study Program, Faculty of Teacher Training and Educational Sciences, Tadulako University, Palu 94118, Indonesia
| | - Tri Santoso
- Chemistry Education Study Program, Faculty of Teacher Training and Educational Sciences, Tadulako University, Palu 94118, Indonesia
| | - Suherman Suherman
- Chemistry Education Study Program, Faculty of Teacher Training and Educational Sciences, Tadulako University, Palu 94118, Indonesia
| | - Yuli Nurmayanti
- Chemistry Education Study Program, Faculty of Teacher Training and Educational Sciences, Tadulako University, Palu 94118, Indonesia
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2
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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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Choi I, Choi MH, Han J. Exploring the effect of corn starch/pea protein blending on the physicochemical and structural properties of biopolymer films and their aging resistance. Int J Biol Macromol 2024; 269:132092. [PMID: 38718993 DOI: 10.1016/j.ijbiomac.2024.132092] [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: 11/05/2023] [Revised: 04/19/2024] [Accepted: 05/03/2024] [Indexed: 05/13/2024]
Abstract
This study investigated the potential effect of blending corn starch and pea protein isolate in various ratios (100:0, 70:30, 50:50, 30:70, and 0:100) on the aging properties of biodegradable films. Unlike previous research, the focus was on the often-overlooked aspect of film aging. Fourier-transform infrared spectroscopy and X-ray diffraction demonstrated the physical blending of corn starch and pea protein, along with chemical bonding and conformational changes. The optical and microstructural properties showed the formation of smooth, homogeneous films with good compatibility between the polymers. The water resistance, barrier, and mechanical properties corresponding to the intrinsic nature of protein polymers showed a minimized fluctuations in film properties as film ages, with a reduction of at least twice when protein is added. Remarkably, the blend with a ratio of 30:70 demonstrated the most stable properties during aging. These results demonstrated that blending the pea protein isolate was favorable for delaying the retrogradation and recrystallization of corn starch films. Understanding how these blends influence the aging characteristics of films is not only a novel contribution to the scientific community but also holds practical significance, potentially opening a potential for applications in various industries.
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Affiliation(s)
- Inyoung Choi
- Department of Food Science and Technology, University of California-Davis, Davis, CA 95616, USA
| | - Min Hye Choi
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Jaejoon Han
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea; Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea.
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4
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Wang L, Li D, Ye L, Zhi C, Zhang T, Miao M. Characterizations and film-forming properties of different fractionated high-amylose maize starches subjected to hydroxypropylation. Food Chem 2024; 440:138177. [PMID: 38134833 DOI: 10.1016/j.foodchem.2023.138177] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 12/02/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023]
Abstract
Dual-modifications of jet milling and hydroxypropylation were used to improve the functional properties of maize starch (HM, containing 67 % amylose). The fractions obtained in three sizes (HM-S, HM-M, HM-L) were further treated with 10 % and 30 % propylene oxide (PO10 and PO30). The infrared peak of starch at 2794 cm-1 indicated the successful introduction of hydroxypropyl groups. The molar degree of substitution (MS) increased with the degree of jet milling. The MS of HM-L-PO10 is 0.4, that of HM-M-PO10 is 0.7, and that of HM-S-PO10 is 0.9. The crystallinity of dual-modified HM increased, but the crystal type remained unchanged, still being B-type. Dual-modification significantly improved the performance of starch, and the higher the degree of modification, the better the optimization effect. The lowest enthalpy changes of gelatinization (ΔH = 3.49 J/g), the best freeze-thaw stability, the highest elongation at break (110.42 %) and transmittance (81.22 %) were shown in HM-S-PO30. The present study confirms that HM-S-PO30 films have the best physicochemical and mechanical properties, which provide new insights into optimizing starch-based packaging materials.
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Affiliation(s)
- Liping Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Dexiang Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Lei Ye
- Jiangsu Longjun Environmental Protection Industrial Development Co., Ltd., Changzhou, Jiangsu 213000, China
| | - Chaohui Zhi
- Jiangsu Longjun Environmental Protection Industrial Development Co., Ltd., Changzhou, Jiangsu 213000, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Ming Miao
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
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Barandiaran A, Montanes N, Gomez-Caturla J, Balart R, Florez-Prieto MA, Ávila-Martin L, Perilla JE. "Development and characterization of edible films based on starch isolated from different Colombian potato varieties". Int J Biol Macromol 2024; 263:130165. [PMID: 38367784 DOI: 10.1016/j.ijbiomac.2024.130165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 02/08/2024] [Accepted: 02/11/2024] [Indexed: 02/19/2024]
Abstract
This work reports on the extraction and characterization of the behavior of starch from residues of several potato varieties (Criolla, Sabanera and Pastusa) of Colombian origin from the Andean region using different techniques and the evaluation of the effect of citric acid (CA) on the grain morphology. Additionally, films were produced with each one of the extracted starches and glycerol. Pastusa variety starch shows a higher granule size than the other varieties and Pastusa starch shows lower amylose content compared to Sabanera and Criolla. Criolla and Pastusa starches exhibit more thermal stability than Sabanera starch. Starch-glycerol films were also produced using the cast solving method. The films were mechanically analyzed by tensile test and the barrier properties were assessed by water vapor permeability (WVP). The tensile strength of the films varied in the 2.0-2.4 MPa range, while the elongation at break was comprised between 25 and 32 %. With regard to water vapor permeability, the obtained values fall within the 4-7 × 10-10 g m-1 s-1 Pa-1 range. It was observed that the thickness of the films and the protein content affected water vapor permeability, increasing this value at higher levels of thickness.
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Affiliation(s)
- A Barandiaran
- Instituto de Tecnología de Materiales (ITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Alicante, Spain; Grupo de Procesos Químicos y Bioquímicos, Departamento de Ingeniería Química y Ambiental, Universidad Nacional de Colombia, Av. Cra. 30 N°45-03 ED 453 Of. 320, Bogotá 111321, Colombia.
| | - N Montanes
- Instituto de Tecnología de Materiales (ITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Alicante, Spain
| | - J Gomez-Caturla
- Instituto de Tecnología de Materiales (ITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Alicante, Spain
| | - R Balart
- Instituto de Tecnología de Materiales (ITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Alicante, Spain
| | - M A Florez-Prieto
- Grupo de Procesos Químicos y Bioquímicos, Departamento de Ingeniería Química y Ambiental, Universidad Nacional de Colombia, Av. Cra. 30 N°45-03 ED 453 Of. 320, Bogotá 111321, Colombia
| | - L Ávila-Martin
- Grupo de Procesos Químicos y Bioquímicos, Departamento de Ingeniería Química y Ambiental, Universidad Nacional de Colombia, Av. Cra. 30 N°45-03 ED 453 Of. 320, Bogotá 111321, Colombia
| | - Jairo E Perilla
- Grupo de Procesos Químicos y Bioquímicos, Departamento de Ingeniería Química y Ambiental, Universidad Nacional de Colombia, Av. Cra. 30 N°45-03 ED 453 Of. 320, Bogotá 111321, Colombia
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Fatima S, Khan MR, Ahmad I, Sadiq MB. Recent advances in modified starch based biodegradable food packaging: A review. Heliyon 2024; 10:e27453. [PMID: 38509922 PMCID: PMC10950564 DOI: 10.1016/j.heliyon.2024.e27453] [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: 05/09/2023] [Revised: 12/20/2023] [Accepted: 02/28/2024] [Indexed: 03/22/2024] Open
Abstract
This study reviews the importance of resistant starch (RS) as the polymer of choice for biodegradable food packaging and highlights the RS types and modification methods for developing RS from native starch (NS). NS is used in packaging because of its vast availability, low cost and film forming capacity. However, application of starch is restricted due to its high moisture sensitivity and hydrophilic nature. The modification of NS into RS improves the film forming characteristics and extends the applications of starch into the formulation of packaging. The starch is blended with other bio-based polymers such as guar, konjac glucomannan, carrageenan, chitosan, xanthan gum and gelatin as well as active ingredients such as nanoparticles (NPs), plant extracts and essential oils to develop hybrid biodegradable packaging with reduced water vapor permeability (WVP), low gas transmission, enhanced antimicrobial activity and mechanical properties. Hybrid RS based active packaging is well known for its better film forming properties, crystalline structures, enhanced tensile strength, water resistance and thermal properties. This review concludes that RS, due to its better film forming ability and stability, can be utilized as polymer of choice in the formulation of biodegradable packaging.
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Affiliation(s)
- Saeeda Fatima
- Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, 54600, Pakistan
| | - Muhammad Rehan Khan
- Department of Agricultural Science, University of Naples Federico II, Via Università 133, 80055, Portici, NA, Italy
| | - Imran Ahmad
- Food Agriculture and Biotechnology Innovation Lab (FABIL), Florida International University, Biscayne Bay Campus, North Miami, Florida, USA
| | - Muhammad Bilal Sadiq
- Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, 54600, Pakistan
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7
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Said NS, Olawuyi IF, Cho HS, Lee WY. Novel edible films fabricated with HG-type pectin extracted from different types of hybrid citrus peels: Effects of pectin composition on film properties. Int J Biol Macromol 2023; 253:127238. [PMID: 37816465 DOI: 10.1016/j.ijbiomac.2023.127238] [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: 09/21/2023] [Accepted: 10/02/2023] [Indexed: 10/12/2023]
Abstract
This study investigated the valorization of novel HG-type hybrid citrus pectins derived from three cultivars: Setoka (ST), Kanpei (KP), and Shiranui (SH), and their application as packaging materials. The physicochemical properties of these pectins and their corresponding films were evaluated and compared to commercial citrus pectin. Significant variations were observed in pectin yield (18.15-24.12 %) and other physicochemical characteristics, such as degree of esterification (DE), degree of methoxylation (DM), and monosaccharide composition, among the different cultivars. All hybrid citrus pectins were classified as high-methoxy pectin types (66.67-72.89 %) with typical structural configurations like commercial citrus pectin. However, hybrid citrus pectin films exhibited superior physical properties, including higher mechanical strength, flexibility, and lower water solubility than commercial citrus pectin film, while maintaining similar transparency and moisture content. Additionally, the films displayed smooth and uniform surface morphology, confirming their excellent film-forming properties. Correlation analysis revealed that DE positively influenced mechanical properties (r = 1.0). Furthermore, the monosaccharide composition of pectins showed strong relationships (r = 0.8-1.0) with the film's mechanical and barrier properties. These findings highlight the potential of hybrid citrus pectin as potential packaging material, and the knowledge of the structure-function relationship obtained in this study could be useful for the tailored modification of citrus pectin-based packages.
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Affiliation(s)
- Nurul Saadah Said
- School of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea
| | - Ibukunoluwa Fola Olawuyi
- School of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea; Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Ha-Seong Cho
- School of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea
| | - Won-Young Lee
- School of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea; Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea.
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8
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Viana JL, da Silva JS, de Mattos GC, Pinto MCC, Dutra LDS, Carvalho LLDA, Pinto JCCDS, Pinheiro VCS, Roque RA. Microencapsulation of Bacillus thuringiensis strains for the control of Aedes aegypti. Exp Parasitol 2023; 255:108654. [PMID: 37956783 DOI: 10.1016/j.exppara.2023.108654] [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: 07/24/2023] [Revised: 11/07/2023] [Accepted: 11/08/2023] [Indexed: 11/15/2023]
Abstract
In this study, we investigated the microencapsulation of two strains of the entomopathogenic bacteria Bacillus thuringiensis (B. thuringiensis) (BtMA-750 and BtMA-1114), which are biopesticides of high toxicity for the mosquito vector Aedes aegypti. The encapsulation of different concentrations of microorganisms in starch microparticles was evaluated, and the inverse suspension polymerization technique was explored. It was possible to observe that the higher amounts of the biopesticide caused a slight decrease in the diameter of the particles; however, even when encapsulated, the biopesticide still presents an average diameter that is able to be consumed by the larvae of Aedes aegypti. Furthermore, it was noticed that the presence of both of the B. thuringiensis strains did not affect the thermal stability of the particles. The microencapsulated bacterial strains presented a high number of viable spores and preserved the expression of proteins with molecular masses corresponding to the insecticidal toxins Cry and Cyt, indicating that the encapsulation process was conducted satisfactorily. Finally, the encapsulated strains were tested against Ae. aegypti larvae and maintained 100% larval mortality even after 35 days. Therefore, microencapsulation of B. thuringiensis not only guarantees the bacterial activity, but also prolongs the action of the biopesticide. Collectively, such findings highlight the great potential of the new biopesticides, which may help to reduce the population indices of the mosquito vector Ae. aegypti via a sustainable and environment-friendly route.
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Affiliation(s)
- Juliete L Viana
- Universidade do Estado do Amazonas - UEA, Programa de Pós-graduação em Biodiversidade e Biotecnologia da Rede BIONORTE - PPG BIONORTE, Av. Carvalho Leal, 1777, Ed. Anexo, 4° andar, Cachoeirinha, Manaus, CEP 69065001, AM, Brazil.
| | - Joelma S da Silva
- Curso Ciências Naturais, Campus VII, Universidade Federal do Maranhão, Avenida Dr. José Anselmo, 2008, São Sebastião, Codó, CEP 65400-000, MA, Brazil
| | - Gabriela C de Mattos
- Programa de Engenharia Química/COPPE - Universidade Federal do Rio de Janeiro, Cidade Universitária, Rio de Janeiro, CEP 21941-598, RJ, Brazil
| | - Martina C C Pinto
- Programa de Engenharia Química/COPPE - Universidade Federal do Rio de Janeiro, Cidade Universitária, Rio de Janeiro, CEP 21941-598, RJ, Brazil
| | - Luciana da S Dutra
- Programa de Engenharia Química/COPPE - Universidade Federal do Rio de Janeiro, Cidade Universitária, Rio de Janeiro, CEP 21941-598, RJ, Brazil
| | - Larissa L de A Carvalho
- Programa de Engenharia Química/COPPE - Universidade Federal do Rio de Janeiro, Cidade Universitária, Rio de Janeiro, CEP 21941-598, RJ, Brazil
| | - José Carlos C da S Pinto
- Programa de Engenharia Química/COPPE - Universidade Federal do Rio de Janeiro, Cidade Universitária, Rio de Janeiro, CEP 21941-598, RJ, Brazil
| | - Valéria Cristina S Pinheiro
- Laboratório de Entomologia Médica, Departamento de Química e Biologia, Universidade Estadual do Maranhão Campus Caxias, Praça Duque de Caxias, s/n, Morro do Alecrim, Caxias, CEP 65604-380, MA, Brazil
| | - Rosemary A Roque
- Instituto Nacional de Pesquisas da Amazônia, Laboratório de Controle Biológico e Biotecnologia da Malária e Dengue, Manaus, CEP 69060-001, AM, Brazil
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Ma C, Tao H, Tan C, Gao S, Wu Z, Guo L, Cui B, Yuan F, Zou F, Liu P, Lu L. Effects of polyols with different hydroxyl numbers on the structure and properties of starch straws. Carbohydr Polym 2023; 321:121297. [PMID: 37739530 DOI: 10.1016/j.carbpol.2023.121297] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 07/25/2023] [Accepted: 08/12/2023] [Indexed: 09/24/2023]
Abstract
To study the relationship between the number of hydroxyl groups of polyols and the plasticizing effect, the effects of different polyols including ethylene glycol, glycerol, erythritol, xylitol and sorbitol on the structure and properties of corn starch straws were analyzed and compared. The results showed that the addition of plasticizer significantly improved the performance of starch straws, which greatly improved the mechanical properties, water absorption rate (WAR) and thermal stability. However, there was no linear relationship between the plasticizing effect on starch straws and the number of hydroxyl groups in plasticizers. Fourier transform infrared (FTIR) results showed that erythritol formed the strongest intermolecular interaction with starch. Starch straws with erythritol (S-ERY) had the highest bending force (Fb = 25.78 N) and the lowest WAR. Starch straws with glycerol (S-GLY) showed the lowest relative crystallinity (RC = 12.87 %) and the highest temperature of the maximum degradation (Tdmax = 302.1 °C). In addition, after storing for 180 days, S-GLY showed higher modulus of elasticity in bending (Eb = 4.26 N/cm) and a uniform surface.
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Affiliation(s)
- Chenyu Ma
- 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
| | - Congping Tan
- 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
| | - Shijun Gao
- Shandong Key Laboratory of Starch Bio-based Materials and Green Manufacturing, Shandong Shouguang Juneng Golden Corn Development Co., Shouguang, China
| | - Zehua Wu
- Shandong Key Laboratory of Starch Bio-based Materials and Green Manufacturing, Shandong Shouguang Juneng Golden Corn Development Co., Shouguang, 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.
| | - Fang Yuan
- School of Chemistry and Chemical 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
| | - 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
| | - 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
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Chettri S, Sharma N, Mohite AM. Edible coatings and films for shelf-life extension of fruit and vegetables. BIOMATERIALS ADVANCES 2023; 154:213632. [PMID: 37742558 DOI: 10.1016/j.bioadv.2023.213632] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 09/02/2023] [Accepted: 09/18/2023] [Indexed: 09/26/2023]
Abstract
The execution of the edible coatings and films for food preservation; vegetables, fruits, meat, and dry fruits has been ladened in history. The study of literature portrays enough pieces of evidence dating back from centuries of coatings or films being utilized for the conservation of numerous fruits and vegetables to stretch their average shelf-life. The mechanism that remains operative in extending the shelf-life of fruits and vegetables beyond the normal shelf-life is the controlled entry and exit of moisture and gases. The non- biodegradable packaging which is also non-sustainable can be substituted with compostable and edible coatings and films made up of natural biopolymers. Therefore, keeping in mind the environment and consumer safety, a score of research has been going on from former decades for the development of edible coatings and films with efficient shelf life-extending qualities. The films composed of proteins exhibit a good mechanical strength while the polysaccharide composed films and coatings show efficient gas blocking qualities, however, both lack moisture shielding attributes. These shortcomings can be fixed by combining them with lipids and or some appropriate hydrocolloids. The edible coatings and films have been integrated with various food products; however, they haven't been completely successful in substitution of the total fraction of their non-edible counterparts. The implementation of edible coatings and films have shown to serve an immense value in extending the shelf-life of fruits and vegetables along with being a sustainable and eco-friendly approach for food packaging.
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Affiliation(s)
- Shristy Chettri
- Amity Institute of Food Technology, Amity University, Noida, U.P., India
| | - Neha Sharma
- Amity Institute of Food Technology, Amity University, Noida, U.P., India
| | - Ashish M Mohite
- Amity Institute of Food Technology, Amity University, Noida, U.P., India.
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Faisal M, Bevilacqua M, Bro R, Bordallo HN, Kirkensgaard JJK, Hebelstrup KH, Blennow A. Colorimetric pH indicators based on well-defined amylose and amylopectin matrices enriched with anthocyanins from red cabbage. Int J Biol Macromol 2023; 250:126250. [PMID: 37562464 DOI: 10.1016/j.ijbiomac.2023.126250] [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: 02/16/2023] [Revised: 07/10/2023] [Accepted: 08/07/2023] [Indexed: 08/12/2023]
Abstract
This study aimed to prepare a novel colorimetric indicator film from virtually pure (99 %) amylose (AM) and anthocyanins extracted from red cabbage (RCA). The AM used was a unique engineered bulk material extracted from transgenic barley grains. Films produced by solution casting were compared to normal barely starch (NB) and pure barley amylopectin (AP), with amylose contents of 30 % and 0 %, respectively. The pH-indicator films were produced by incorporation of RCA into the different starch support matrices with different amylose contents. Barrier, thermal, and mechanical properties, photo degradation stability, and release behavior data revealed that RCA interact differently through the glucan matrices. Microstructural observations showed that RCA were evenly dispersed in the glucan matrix, and AM+RCA indicator films showed high UV-barrier and mechanical performance over normal starch. FTIR revealed that RCA was properly affected by the AM matrix. Moreover, the AM+RCA films showed sensitive color changes in the pH range (2-11) and a predominant Fickian diffusion release mechanism for RCA. This study provides for the first time data regarding AM films with RCA and their promising potential for application as support matrices in responsive food and other industrial biodegradable packaging materials.
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Affiliation(s)
- Marwa Faisal
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark
| | - Marta Bevilacqua
- Department of Food Science, Faculty of Science, University of Copenhagen, Denmark.
| | - Rasmus Bro
- Department of Food Science, Faculty of Science, University of Copenhagen, Denmark
| | - Heloisa N Bordallo
- Niels Bohr Institute, Faculty of Science, University of Copenhagen, Denmark
| | - Jacob Judas Kain Kirkensgaard
- Department of Food Science, Faculty of Science, University of Copenhagen, Denmark; Niels Bohr Institute, Faculty of Science, University of Copenhagen, Denmark
| | - Kim H Hebelstrup
- Department of molecular Biology and Genetics, Aarhus University, 4200 Slagelse, Denmark
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark.
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12
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Bumrungnok K, Threepopnatkul P, Amornsakchai T, Chia CH, Wongsagonsup R, Smith SM. Toward a Circular Bioeconomy: Exploring Pineapple Stem Starch Film as Protective Coating for Fruits and Vegetables. Polymers (Basel) 2023; 15:polym15112493. [PMID: 37299292 DOI: 10.3390/polym15112493] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 05/20/2023] [Accepted: 05/26/2023] [Indexed: 06/12/2023] Open
Abstract
In order to reduce our dependence on nonrenewable plastics and solve the problem of non-biodegradable plastic waste, there has been much attention paid to the development of biodegradable plastics from natural resources. Starch-based materials have been widely studied and developed for commercial production, primarily from corn and tapioca. However, the use of these starches could generate food security problems. Therefore, the use of alternative starch sources, such as agricultural waste, would be of great interest. In this work, we investigated the properties of films prepared from pineapple stem starch, which has a high amylose content. Pineapple stem starch (PSS) films and glycerol-plasticized PSS films were prepared and characterized using X-ray diffraction and water contact angle measurements. All films exhibited some degree of crystallinity, making them water-resistant. The effect of glycerol content on mechanical properties and gas (oxygen, carbon dioxide and water vapor) transmission rates was also studied. The tensile modulus and tensile strength of the films decreased with increasing glycerol content, while gas transmission rates increased. Preliminary studies showed that coatings made from PSS films could slow down the ripening process of bananas and extend their shelf life.
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Affiliation(s)
- Krongkarn Bumrungnok
- Center of Sustainable Energy and Green Materials, Faculty of Science, Mahidol University, Phuttamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
- Department of Materials Science and Engineering, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand
| | - Poonsub Threepopnatkul
- Department of Materials Science and Engineering, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand
| | - Taweechai Amornsakchai
- Center of Sustainable Energy and Green Materials, Faculty of Science, Mahidol University, Phuttamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
| | - Chin Hua Chia
- Department of Applied Physics, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Rungtiwa Wongsagonsup
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand
| | - Siwaporn Meejoo Smith
- Center of Sustainable Energy and Green Materials, Faculty of Science, Mahidol University, Phuttamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
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13
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Ma C, Tan C, Xie J, Yuan F, Tao H, Guo L, Cui B, Yuan C, Gao W, Zou F, Wu Z, Liu P, Lu L. Effects of different ratios of mannitol to sorbitol on the functional properties of sweet potato starch films. Int J Biol Macromol 2023:124914. [PMID: 37217055 DOI: 10.1016/j.ijbiomac.2023.124914] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 05/06/2023] [Accepted: 05/13/2023] [Indexed: 05/24/2023]
Abstract
Sorbitol as a plasticizer is easily crystallized from starch film, resulting in the reduction in plasticizing effect. To improve the plasticizing performance of sorbitol in starch films, mannitol, an acyclic hexahydroxy sugar alcohol, was used to cooperate with sorbitol. The effects of different ratios of mannitol (M) to sorbitol (S) as a plasticizer on mechanical properties, thermal properties, water resistance and surface roughness of sweet potato starch films were investigated. The results showed that the surface roughness of starch film with M:S (60:40) was the smallest. The number of hydrogen bonds between plasticizer and starch molecule was proportional to the mannitol content starch film. With the decrease of mannitol contents, the tensile strength of starch films gradually decreased except for M:S (60:40). Moreover, the transverse relaxation time value of starch film with M:S (100:0) was the lowest, indicating that it had the lowest degree of freedom of water molecules. Starch film with M:S (60:40) is the most effective in delaying the retrogradation of starch film. This study offered a new theoretical basis that different ratios of mannitol to sorbitol improve different performances of starch films.
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Affiliation(s)
- Chenyu Ma
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, No.3501, Daxue Rd., Changqing District, Jinan, Shandong Province, China, 250353
| | - Congping Tan
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, No.3501, Daxue Rd., Changqing District, Jinan, Shandong Province, China, 250353
| | - Jixun Xie
- School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, No.3501, Daxue Rd., Changqing District, Jinan, Shandong Province, China, 250353.
| | - Fang Yuan
- School of Chemistry and Chemical Engineering, Qilu University of Technology, Shandong Academy of Sciences, No.3501, Daxue Rd., Changqing District, Jinan, Shandong Province, China, 250353
| | - 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, No.3501, Daxue Rd., Changqing District, Jinan, Shandong Province, China, 250353
| | - 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, No.3501, Daxue Rd., Changqing District, Jinan, Shandong Province, China, 250353.
| | - 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, No.3501, Daxue Rd., Changqing District, Jinan, Shandong Province, China, 250353.
| | - 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, No.3501, Daxue Rd., Changqing District, Jinan, Shandong Province, China, 250353
| | - 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, No.3501, Daxue Rd., Changqing District, Jinan, Shandong Province, China, 250353
| | - 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, No.3501, Daxue Rd., Changqing District, Jinan, Shandong Province, China, 250353
| | - 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, No.3501, Daxue Rd., Changqing District, Jinan, Shandong Province, China, 250353
| | - 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, No.3501, Daxue Rd., Changqing District, Jinan, Shandong Province, China, 250353
| | - 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, No.3501, Daxue Rd., Changqing District, Jinan, Shandong Province, China, 250353
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14
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Jeziorska R, Szadkowska A, Studzinski M, Chmielarek M, Spasowka E. Morphology and Selected Properties of Modified Potato Thermoplastic Starch. Polymers (Basel) 2023; 15:polym15071762. [PMID: 37050376 PMCID: PMC10097106 DOI: 10.3390/polym15071762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 03/23/2023] [Accepted: 03/24/2023] [Indexed: 04/05/2023] Open
Abstract
Potato thermoplastic starch (TPS) containing 1 wt.% of pure halloysite (HNT), glycerol-modified halloysite (G-HNT) or polyester plasticizer-modified halloysite (PP-HNT) was prepared by melt-extrusion. Halloysites were characterized by FTIR, SEM, TGA, and DSC. Interactions between TPS and halloysites were studied by FTIR, SEM, and DMTA. The Vicat softening temperature, tensile, and flexural properties were also determined. FTIR proved the interactions between halloysite and the organic compound as well as between starch, plasticizers and halloysites. Pure HNT had the best thermal stability, but PP-HNT showed better thermal stability than G-HNT. The addition of HNT and G-HNT improved the TPS’s thermal stability, as evidenced by significantly higher T5%. Modified TPS showed higher a Vicat softening point, suggesting better hot water resistance. Halloysite improved TPS stiffness due to higher storage modulus. However, TPS/PP-HNT had the lowest stiffness, and TPS/HNT the highest. Halloysite increased Tα and lowered Tβ due to its simultaneous reinforcing and plasticizing effect. TPS/HNT showed an additional β-relaxation peak, suggesting the formation of a new crystalline phase. The mechanical properties of TPS were also improved in the presence of both pure and modified halloysites.
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Affiliation(s)
- Regina Jeziorska
- Łukasiewicz Network-Industrial Chemistry Institute, Rydygiera 8, 01-793 Warsaw, Poland
| | - Agnieszka Szadkowska
- Łukasiewicz Network-Industrial Chemistry Institute, Rydygiera 8, 01-793 Warsaw, Poland
| | - Maciej Studzinski
- Łukasiewicz Network-Industrial Chemistry Institute, Rydygiera 8, 01-793 Warsaw, Poland
| | - Michal Chmielarek
- Department of High-Energetic Materials, Faculty of Chemistry, Warsaw University of Technology, Noakowskiego 3, 00-664 Warsaw, Poland
| | - Ewa Spasowka
- Łukasiewicz Network-Industrial Chemistry Institute, Rydygiera 8, 01-793 Warsaw, Poland
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15
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Nano-chitin: Preparation strategies and food biopolymer film reinforcement and applications. Carbohydr Polym 2023; 305:120553. [PMID: 36737217 DOI: 10.1016/j.carbpol.2023.120553] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 12/02/2022] [Accepted: 01/03/2023] [Indexed: 01/07/2023]
Abstract
Current trends in food packaging systems are toward biodegradable polymer materials, especially the food biopolymer films made from polysaccharides and proteins, but they are limited by mechanical strength and barrier properties. Nano-chitin has great economic value as a highly efficient functional and reinforcing material. The combination of nano-chitin and food biopolymers offers good opportunities to prepare biodegradable packaging films with enhanced physicochemical and functional properties. This review aims to give the latest advances in nano-chitin preparation strategies and its uses in food biopolymer film reinforcement and applications. The first part systematically introduces various preparation methods for nano-chitin, including chitin nanofibers (ChNFs) and chitin nanocrystals (ChNCs). The nano-chitin reinforced biodegradable films based on food biopolymers, such as polysaccharides and proteins, are described in the second part. The last part provides an overview of the current applications of nano-chitin reinforced food biopolymer films in the food industry.
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16
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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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17
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Cheng J, Wang H. Construction and application of nano ZnO/eugenol@yam starch/microcrystalline cellulose active antibacterial film. Int J Biol Macromol 2023; 239:124215. [PMID: 36996962 DOI: 10.1016/j.ijbiomac.2023.124215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 03/16/2023] [Accepted: 03/24/2023] [Indexed: 03/30/2023]
Abstract
The goal of this study was to develop new biocomposite films that can better protect and prolong the shelf life of food. Here, a ZnO: eugenol@yam starch/microcrystalline cellulose (ZnO:Eu@SC) antibacterial active film was constructed. Because of the advantages of metal oxides and plant essential oils, codoping with these can effectively improve the physicochemical and functional properties of composite films. The addition of an appropriate amount of nano-ZnO improved the compactness and thermostability, reduced the moisture sensitivity, and enhanced the mechanical and barrier properties of the film. ZnO:Eu@SC exhibited good controlled release of nano-ZnO and Eu in food simulants. Nano-ZnO and Eu release was controlled by two mechanisms: diffusion (primary) and swelling (secondary). After loading Eu, the antimicrobial activity of ZnO:Eu@SC was significantly enhanced, resulting in a synergistic antibacterial effect. Z4:Eu@SC film extended the pork shelf life by 100 % (25 °C). In humus, the ZnO:Eu@SC film was effectively degraded into fragments. Therefore, the ZnO:Eu@SC film has excellent potential in food active packaging.
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Affiliation(s)
- Junfeng Cheng
- School of Food and Health, Zhejiang A&F University, 311300, Hangzhou, Zhejiang, PR China; School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China.
| | - Hualin Wang
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China; Anhui Institute of Agro-Products Intensive Processing Technology, 230009 Hefei, Anhui, PR China.
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18
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Yang N, Gao W, Zou F, Tao H, Guo L, Cui B, Lu L, Fang Y, Liu P, Wu Z. The relationship between molecular structure and film-forming properties of thermoplastic starches from different botanical sources. Int J Biol Macromol 2023; 230:123114. [PMID: 36599387 DOI: 10.1016/j.ijbiomac.2022.123114] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 12/26/2022] [Accepted: 12/29/2022] [Indexed: 01/02/2023]
Abstract
To illustrate the correlations between molecular structures and the film-forming properties of thermoplastic starch from various botanical sources, starches from cereal, tuber and legume were modified by thermoplastic extrusion and the corresponding thermoplastic starch films were prepared including thermoplastic corn starch (TCS), thermoplastic rice starch (TRS), thermoplastic sweet potato starch (TSPS), thermoplastic cassava starch (TCAS) and thermoplastic pea starch (TPES) films. TPES film displayed a higher tensile strength (6.28 MPa) and stronger water resistance, such as lower water solubility (15.70 %), water absorption (42.35 %), and water vapor permeability (0.285 g·mm·h-1·m-2·kPa-1) due to higher contents of amylose and B1 chains. TCAS showed a smoother and more amorphous film due to higher amylopectin content, resulting higher elongation at break and larger opacity. TCS film was the most transparent due to a compacter network and more ordered crystallinity structure, which was suit for the packaging of fresh vegetables and aquatic products, whereas TCAS film was the opaquest, which protected package foods from light such as meat products, etc. The outcome would provide an innovative theory to regulate accurately the functional properties of thermoplastic starch films for different food needs.
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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
| | - 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
| | - 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.
| | - 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
| | - 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.
| | - 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
| | - 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
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19
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Grzebieniarz W, Biswas D, Roy S, Jamróz E. Advances in biopolymer-based multi-layer film preparations and food packaging applications. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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20
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Hou X, Wang H, Shi Y, Yue Z. Recent advances of antibacterial starch-based materials. Carbohydr Polym 2023; 302:120392. [PMID: 36604070 DOI: 10.1016/j.carbpol.2022.120392] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 11/18/2022] [Accepted: 11/21/2022] [Indexed: 11/26/2022]
Abstract
Starch has attracted a lot of attention because it is biodegradable, renewable, nontoxic and low cost. By adding antibacterial substances to starch, starch-based materials have antibacterial properties. The composite with other materials can improve the comprehensive performance of starch-based materials, thus broadening the application field of the material. In this paper, we focus on antibacterial starch-based materials and review their preparation and applications. It was found that antibacterial starch-based materials were most widely used in packaging, followed by medicine, and the research on smart starch-based materials was relatively less. This review may provide some reference value for subsequent studies of starch-based materials.
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Affiliation(s)
- Xiurong Hou
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA, 300457 Tianjin, PR China
| | - Huashan Wang
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA, 300457 Tianjin, PR China.
| | - Yuting Shi
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA, 300457 Tianjin, PR China
| | - Zhouyao Yue
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA, 300457 Tianjin, PR China
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21
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Mechanical, Barrier and Thermal Properties of Amylose-Argan Proteins-Based Bioplastics in the Presence of Transglutaminase. Int J Mol Sci 2023; 24:ijms24043405. [PMID: 36834816 PMCID: PMC9966108 DOI: 10.3390/ijms24043405] [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: 11/30/2022] [Revised: 01/23/2023] [Accepted: 02/06/2023] [Indexed: 02/11/2023] Open
Abstract
The bioeconomy aims to discover new sources for producing energy and materials and to valorize byproducts that otherwise would get wasted. In this work, we investigate the possibility of producing novel bioplastics, made up of argan seed proteins (APs), extracted from argan oilcake, and amylose (AM), obtained from barley plants through an RNA interference technique. Argan, Argania spinosa, is a plant widespread in arid regions of Northern Africa, where it plays a fundamental socio-ecological role. Argan seeds are used to obtain a biologically active and edible oil, producing a byproduct, the oilcake, that is rich in proteins, fibers, and fats, and is generally used as animal food. Recently, argan oilcakes have been attracting attention as a waste to be recovered to obtain high-added-value products. Here, APs were chosen to test the performance of blended bioplastics with AM, because they have the potential to improve the properties of the final product. High-AM-starches present attractive features for use as bioplastics, including a higher gel-forming capacity, a higher thermal stability, and reduced swelling compared to normal starch. It has already been demonstrated that pure AM-based films provide more suitable properties than normal starch-based films. Here, we report on the performance of these novel blended bioplastics in terms of their mechanical, barrier, and thermal properties; and the effect of the enzyme microbial transglutaminase (mTGase) as a reticulating agent for AP's components was also studied. These results contribute to the development of novel sustainable bioplastics with improved properties and confirm the possibility of valorizing the byproduct, APs, using them as a new raw material.
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22
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Mir NA, Riar CS, Singh S. Effect of film forming solution pH on antibacterial, antioxidant and structural characteristics of edible films from modified quinoa protein. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Panatarani C, Praseptiangga D, Widjanarko PI, Azhary SY, Nurlilasari P, Rochima E, Joni IM. Synthesis, Characterization, and Performance of Semi-Refined Kappa Carrageenan-Based Film Incorporating Cassava Starch. MEMBRANES 2023; 13:100. [PMID: 36676907 PMCID: PMC9861262 DOI: 10.3390/membranes13010100] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/05/2023] [Accepted: 01/06/2023] [Indexed: 06/17/2023]
Abstract
This paper reports the incorporation of cassava starch (CS) at various concentrations into a previously developed ZnO/SiO2-semi-refined kappa carrageenan-based film (SRκC) bionanocomposite and evaluates its performance as minced chicken edible packaging. The incorporation of CS into SRκC-based films aims to provide multifunctional food packaging with enhanced surface morphology, thickness, mechanical properties, and transparency. The effect of the incorporation of various mixing ratios of CS and SRκC (CS:SRκC ratios of 1:3, 1:1, and 3:1) was investigated. The results show that the surface morphology, thickness, and mechanical properties of the SRκC-based films are increased by incorporating CS. Interestingly, a significant shelf-life improvement of up to 6 days is obtained for the application of the CS:SRκC 1:3 film as minced chicken packaging. It is concluded that the incorporation of CS into SRκC-based film is promising for extending the shelf life of minced chicken samples.
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Affiliation(s)
- Camellia Panatarani
- Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
- Functional Nano Powder University Center of Excellence, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
- Research Collaboration Center for Marine Biomaterials, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
| | - Danar Praseptiangga
- Research Collaboration Center for Marine Biomaterials, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret (UNS), Jl. Ir. Sutami 36 A, Jebres 57126, Central Java, Indonesia
| | - Putut Ismu Widjanarko
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret (UNS), Jl. Ir. Sutami 36 A, Jebres 57126, Central Java, Indonesia
| | - Sundoro Yoga Azhary
- Functional Nano Powder University Center of Excellence, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
- Department of Fishery Processing Technology, Faculty of Fishery and Marine Science, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
| | - Puspita Nurlilasari
- Functional Nano Powder University Center of Excellence, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
- Department of Agro-Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
| | - Emma Rochima
- Functional Nano Powder University Center of Excellence, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
- Research Collaboration Center for Marine Biomaterials, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
- Department of Fishery Processing Technology, Faculty of Fishery and Marine Science, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
| | - I Made Joni
- Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
- Functional Nano Powder University Center of Excellence, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
- Research Collaboration Center for Marine Biomaterials, Jl. Raya Bandung-Sumedang KM 21, Jatinangor 45363, West Java, Indonesia
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Characterization of Biodegradable Films Made from Taro Peel ( Colocasia esculenta) Starch. Polymers (Basel) 2023; 15:polym15020338. [PMID: 36679218 PMCID: PMC9862323 DOI: 10.3390/polym15020338] [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: 12/19/2022] [Revised: 01/02/2023] [Accepted: 01/06/2023] [Indexed: 01/11/2023] Open
Abstract
Studies of renewable polymers have highlighted starch’s role to replace petroleum-based components to produce biodegradable films with plastic-like qualities. In this study, the novelty of taro peel starch (TPS) to produce such films using the casting technique is reported for the first time. A response surface method (RSM) approach was employed to optimize different concentrations of TPS (2.5−3.5%, w/w) and glycerol (25−35%, w/w) and investigate their effects on the physico-mechanical and water barrier properties of TPS films. TPS films showed a positive linear effect (p < 0.05) for thickness (0.058−0.088 mm), opacity (1.95−2.67), water vapor permeability (0.06−0.09 g∙m/m2∙kPa∙h), and cubic effect (p < 0.05) for moisture content (0.58−1.57%), which were linked to high starch concentrations when plasticized with glycerol. X-ray diffraction analysis of TPS films depicted “amorphous”-type crystalline structure peaks at 19.88°, while the thermogravimetric analysis of the film samples exhibited 75−80% of the weight loss of TPS film in the second phase between temperatures of 300 °C to 400 °C. All films exhibited homogenous, transparent surfaces with flexibility, and completely degraded in 5 days in simulated river water and composting soil environments, which confirmed TPS as a promising film polymer in food packaging.
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Mohammed AABA, Hasan Z, Omran AAB, Elfaghi AM, Khattak M, Ilyas RA, Sapuan SM. Effect of Various Plasticizers in Different Concentrations on Physical, Thermal, Mechanical, and Structural Properties of Wheat Starch-Based Films. Polymers (Basel) 2022; 15:polym15010063. [PMID: 36616412 PMCID: PMC9823313 DOI: 10.3390/polym15010063] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 11/19/2022] [Accepted: 11/24/2022] [Indexed: 12/28/2022] Open
Abstract
Biocomposite materials are essential for environmental protection, as they have the ability of substituting synthetic plastic with natural materials. This work investigated how different plasticizers (Glycerol (G), Fructose (F), Sorbitol (S), and Urea (U)) affect the morphological, mechanical, thermal, and physical characteristics of films made of wheat starch at various concentrations (0%, 15%, 25%, and 35%). Plasticizers were added to improve the flexibility and homogeneity of the wheat starch-based bioplastic. Control film exhibited high tensile strength (38.7 MPa) with low elongation (1.9%). However, films plasticized with 35% sorbitol showed the highest elongation, which was 60.7% at break. At 35% of all plasticizers, fructose showed the highest tensile strength, with 7.6 MPa. The addition of different plasticizers shows improvement in water resistance; films plasticized with glycerol had the lowest water absorption at 35% fructose (187.4%) and also showed coherent surfaces. Glycerol, sorbitol, and urea films showed a higher mass loss compared to fructose films. Fructose showed the highest performance after the analysis of the results, with low water absorption, water content, and mass loss and with high mechanical performance at 35% of fructose. SEM images show that the addition of fructose and glycerol improves the surface homogenate, while sorbitol and urea have a less compact structure with large pores.
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Affiliation(s)
| | - Zaimah Hasan
- Institute of Sustainable Energy, Universiti Tenaga Nasional, Jalan Ikram-Uniten, Kajang 43000, Selangor, Malaysia
- Correspondence: (Z.H.); (A.A.B.O.)
| | - Abdoulhdi A. Borhana Omran
- Department of Mechanical and Mechatronic Engineering, Faculty of Engineering, Sohar University, Sohar P C-311, Oman
- Department of Mechanical Engineering, College of Engineering Science & Technology, Sebha University, Sabha 00218, Libya
- Correspondence: (Z.H.); (A.A.B.O.)
| | - Abdulhafid M. Elfaghi
- Faculty of Mechanical and Manufacturing Engineering, Universiti Tun Hussein Onn Malaysia, Batu Pahat 86400, Johor, Malaysia
| | - M.A. Khattak
- ARL Laboratory Services PTY Ltd., 1361/55 Pine Rd., Yennora, Sydney, NSW 216, Australia
| | - R. A. Ilyas
- Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia
| | - S. M. Sapuan
- Advanced Engineering Materials and Composites Research Center (AEMC), Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
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Biosourced epoxidized neem oil toughened poly(lactic acid) for agricultural applications: mechanical, thermal and compostability properties. IRANIAN POLYMER JOURNAL 2022. [DOI: 10.1007/s13726-022-01126-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Glutaraldehyde Crosslinked High Content of Amylose/Polyvinyl Alcohol Blend Films with Potent Tensile Strength and Young's Modulus. Polymers (Basel) 2022; 14:polym14245550. [PMID: 36559917 PMCID: PMC9784705 DOI: 10.3390/polym14245550] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 12/02/2022] [Accepted: 12/07/2022] [Indexed: 12/23/2022] Open
Abstract
In recent years, with the development of green environmental protection, starch film has become of interest due to the wide availability of sources, low price, and biodegradability. Amylose/polyvinyl alcohol (PVA) blend films crosslinked with different amounts of glutaraldehyde (GLU) were prepared by a solution casting method. The cross-linking degree, water sorption, tensile property, crystallization and section morphology of the films were examined. With the increase in glutaraldehyde concentration, the cross-linking degree of the blend film was improved. The wide-angle X-ray scattering (WAXS) result indicated that cross-linking hindered the crystallization of film. The section morphology of films was examined by scanning electron microscope (SEM). The results showed that the cross-linking degree of amylose film improved while the crystallinity decreased with the increase in glutaraldehyde content. Cross-linking had no obvious effect on the water sorption property of the blend films. The cross-linking modification significantly enhanced the tensile strength and Young's modulus, while it reduced the elongation at break of the blend films. It was found that the film with 0.5 wt % glutaraldehyde possessed the best performance: the tensile strength increased by 115%, while the elongation at break decreased by 18% even at high relative humidity (RH) of 90% compared to non-crosslinked films. The developed amylose/PVA blend films have promising application prospects as agricultural mulch films and packaging materials.
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28
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Study by DFT of the functionalization of amylose/amylopectin with glycerin monoacetate: Characterization by FTIR, electronic and adsorption properties. J Mol Struct 2022. [DOI: 10.1016/j.molstruc.2022.133761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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29
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dos Santos Freitas MM, Barbosa JR, dos Santos Martins EM, da Silva Martins LH, de Souza Farias F, de Fátima Henriques Lourenço L, da Silva e Silva N. KNN algorithm and multivariate analysis to select and classify starch films. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100976] [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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30
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Kumari S, Yadav BS, Yadav R. Morphological and thermo-mechanical characterization of sweet potato starch based nanocomposites reinforced with barley starch nanoparticles. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4924-4934. [PMID: 36276545 PMCID: PMC9579233 DOI: 10.1007/s13197-022-05581-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/26/2022] [Accepted: 08/24/2022] [Indexed: 06/16/2023]
Abstract
The aim of present study was to develop and characterize the biodegradable sweet potato starch-based nanocomposite films reinforced with barley starch nanoparticles (SNP). Sweet potato starch-based films with varying concentrations of barley SNP (5-25% w/w) were manufactured by adopting solution casting method using glycerol as a plasticizer. The morphology, thickness, transparency, water solubility, water vapor transmission rate (WVTR), tensile strength, elongation at break and thermal stability properties of nanocomposite films were evaluated. The results showed that the incorporation of barley SNP led to a significant increase in tensile strength from 2.63 (control film) to 8.98 MPa (nanocomposite with 15% (w/w) SNP). Compared with the native starch film, the surface of the nanocomposite films became more rough and uneven with the increasing concentration of nanofillers. High concentration of SNP (upto 25%, w/w) significantly decreased the transparency and WVTR, and water solubility (upto 20%, w/w) of nanocomposite films. The WVTR decreased from 3294.53 to 349.06 g/m2/24 h. In addition, the thermal stability of nanocomposites got improved after incorporation of SNP into starch-film matrix.
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Affiliation(s)
- Suman Kumari
- Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana India
| | - Baljeet S. Yadav
- Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana India
| | - Ritika Yadav
- Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana India
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31
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Cheng Y, Liang K, Chen Y, Gao W, Kang X, Li T, Cui B. Effect of molecular structure changes during starch gelatinization on its rheological and 3D printing properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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32
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A Green Film-Forming Investigation of the Edible Film Based on Funoran: Preparation, Characterization, and the Investigation of the Plasticizer Effects. Foods 2022; 11:foods11192971. [PMID: 36230047 PMCID: PMC9563599 DOI: 10.3390/foods11192971] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/09/2022] [Accepted: 09/16/2022] [Indexed: 11/17/2022] Open
Abstract
In this study, an edible film based on funoran was developed. Moreover, the effects of plasticizers (glycerol, xylitol, and sorbitol) on the physicochemical properties of the funoran films were also investigated. The interactions between plasticizers and funoran molecules of the film-forming system were characterized by Fourier transform infrared spectroscopy, thermogravimetric analysis, and scanning electron microscopy. The results showed that the addition of plasticizers altered and broke the initial complex entangled structures of funoran molecular chains. Funoran films containing plasticizers were compatible, homogeneous, and dense, exhibiting good thermal stability below 100 °C. With the addition of plasticizers, the elongation at break, oxygen permeability, light transmittance, and water vapor permeability increased, but the tensile strength decreased. It was found that a glycerol addition of 40% was most suitable for commercial applications. All the results revealed the excellent film-forming properties of funoran, indicating that the prepared funoran films have tremendous potential for packaging applications.
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Effect of the Application of a Coating Native Potato Starch/Nopal Mucilage/Pectin on Physicochemical and Physiological Properties during Storage of Fuerte and Hass Avocado ( Persea americana). Polymers (Basel) 2022; 14:polym14163421. [PMID: 36015678 PMCID: PMC9415955 DOI: 10.3390/polym14163421] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 08/04/2022] [Accepted: 08/12/2022] [Indexed: 01/17/2023] Open
Abstract
The avocado fruit is an agro-industrial product with high export demand in Peru due to its sensory and nutritional qualities, which can be affected during storage. The study aimed to evaluate the effect of the application of a coating formulated with potato starch (Solanum tuberosum ssp andigena), nopal mucilage (Opuntia ficus indica), and pectin on the physicochemical and physiological properties during the storage of Fuerte and Hass avocados. Samples were taken in their harvest state from the plantation in “Occobamba”, which is cultivated by the Avocado Producers Association in Chincheros, Apurímac, Peru. Physicochemical properties (titratable acidity, pH, total soluble solids) and physiological properties (weight loss, firmness, and color L* a* b*) were determined during 20 days of storage at 20 °C. The elaborated films present high transparency and low aw values. In the coated avocado of the Hass and Fuerte varieties, acidity and total soluble solids decreased significantly (p-value < 0.05) during the storage time. Weight loss and firmness of coated fruits decrease to a lesser extent. Luminosity L*, color index, and color variation showed better attributes for the coated samples. The use of coatings made with potato starch, nopal mucilage, and pectin allows the physicochemical and physiological properties of avocado fruits to be maintained for a longer time during storage.
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34
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Characterization and In vitro biocompatibility analysis of nanocellulose scaffold for tissue engineering application. JOURNAL OF POLYMER RESEARCH 2022. [DOI: 10.1007/s10965-022-03072-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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35
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Characterization of acid hydrolysis based nano-converted mung bean (Vigna radiata L.) starch for morphological, rheological and thermal properties. Int J Biol Macromol 2022; 211:450-459. [PMID: 35577200 DOI: 10.1016/j.ijbiomac.2022.05.083] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 04/27/2022] [Accepted: 05/10/2022] [Indexed: 11/20/2022]
Abstract
Mung bean starch nanocrystals (SNC) were fabricated using acid hydrolysis. The resulting nanocrystals were studied for their morphological, thermal, and rheological properties. Irregular or round-shaped nano-scale crystals with average hydrodynamic diameter of 179 nm obtained after acid hydrolysis. The mung bean SNC revealed a CB-type crystalline pattern with enhanced crystallinity as studied by X-ray diffraction (XRD). Lower negative zeta potential was obtained for mung bean SNC as compared to its native starch. Thermal peaks disappeared for nanocrystals, which indicated an increased thermal instability of mung bean SNC. A shear-thinning behavior, even at high concentrations of SNC in the suspension was noticed. The elastic behavior was observed at all studied concentrations and it was independent of the frequency change.
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36
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Polysaccharides: Sources, Characteristics, Properties, and Their Application in Biodegradable Films. POLYSACCHARIDES 2022. [DOI: 10.3390/polysaccharides3030029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Biodegradable films emerge as alternative biomaterials to conventional packaging from fossil sources, which, in addition to offering protection and increasing the shelf life of food products, are ecologically sustainable. The materials mostly used in their formulation are based on natural polysaccharides, plasticizing agents, and bioactive components (e.g., antimicrobial agents or antioxidants). The formulation of biodegradable films from polysaccharides and various plasticizers represents an alternative for primary packaging that can be assigned to specific food products, which opens the possibility of having multiple options of biodegradable films for the same product. This review describes the main characteristics of the most abundant polysaccharides in nature and highlights their role in the formulation of biodegradable films. The compilation and discussion emphasize studies that report on the mechanical and barrier properties of biodegradable films when made from pure polysaccharides and when mixed with other polysaccharides and plasticizing agents.
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37
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Effect of starch initial moisture on thermoplastic starch film properties and its performance as agricultural mulch film. JOURNAL OF POLYMER RESEARCH 2022. [DOI: 10.1007/s10965-022-03150-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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38
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Zhong Y, Tai L, Blennow A, Ding L, Herburger K, Qu J, Xin A, Guo D, Hebelstrup KH, Liu X. High-amylose starch: Structure, functionality and applications. Crit Rev Food Sci Nutr 2022; 63:8568-8590. [PMID: 35373669 DOI: 10.1080/10408398.2022.2056871] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Starch with a high amylose (AM) content (high AM starch, HAS) has attracted increasing research attention due to its industrial application potential, such as functional foods and biodegradable packaging. In the past two decades, HAS structure, functionality, and applications have been the research hotspots. However, a review that comprehensively summarizes these areas is lacking, making it difficult for interested readers to keep track of past and recent advances. In this review, we highlight studies that benefited from rapidly developing techniques, and systematically review the structure, functionality, and applications of HAS. We particularly emphasize the relationships between HAS molecular structure and physicochemical properties.
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Affiliation(s)
- Yuyue Zhong
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
- 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
| | - Lingyu Tai
- Department of Chemical, Environmental and Material Engineering, Sapienza University of Rome, Rome, Italy
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Li Ding
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Klaus Herburger
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - 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
| | - Anzhou Xin
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - 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
| | - Kim Henrik Hebelstrup
- Department of Agroecology, Aarhus University, Flakkebjerg, Denmark
- Plantcarb Aps, Vedbaek, Denmark
| | - Xingxun Liu
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
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40
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Faisal M, Kou T, Zhong Y, Blennow A. High Amylose-Based Bio Composites: Structures, Functions and Applications. Polymers (Basel) 2022; 14:polym14061235. [PMID: 35335565 PMCID: PMC8955870 DOI: 10.3390/polym14061235] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 03/12/2022] [Accepted: 03/14/2022] [Indexed: 12/04/2022] Open
Abstract
As biodegradable and eco-friendly bio-resources, polysaccharides from a wide range of sources show steadily increasing interest. The increasing fossil-based production of materials are heavily associated with environmental and climate concerns, these biopolymers are addressing such concerns in important areas such as food and biomedical applications. Among polysaccharides, high amylose starch (HAS) has made major progress to marketable products due to its unique properties and enhanced nutritional values in food applications. While high amylose-maize, wheat, barley and potato are commercially available, HAS variants of other crops have been developed recently and is expected to be commercially available in the near future. This review edifies various forms and processing techniques used to produce HAS-based polymers and composites addressing their favorable properties as compared to normal starch. Low toxic and high compatibility natural plasticizers are of great concern in the processing of HAS. Further emphasis, is also given to some essential film properties such as mechanical and barrier properties for HAS-based materials. The functionality of HAS-based functionality can be improved by using different fillers as well as by modulating the inherent structures of HAS. We also identify specific opportunities for HAS-based food and biomedical fabrications aiming to produce cheaper, better, and more eco-friendly materials. We acknowledge that a multidisciplinary approach is required to achieve further improvement of HAS-based products providing entirely new types of sustainable materials.
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Affiliation(s)
- Marwa Faisal
- Department of Plant and Environmental Sciences, University of Copenhagen, 1871 Frederiksberg C, Denmark; (M.F.); (T.K.); (Y.Z.)
| | - Tingting Kou
- Department of Plant and Environmental Sciences, University of Copenhagen, 1871 Frederiksberg C, Denmark; (M.F.); (T.K.); (Y.Z.)
- College of Physics and Optoelectronic Engineering, Shenzhen University, Shenzhen 518060, China
| | - Yuyue Zhong
- Department of Plant and Environmental Sciences, University of Copenhagen, 1871 Frederiksberg C, Denmark; (M.F.); (T.K.); (Y.Z.)
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, University of Copenhagen, 1871 Frederiksberg C, Denmark; (M.F.); (T.K.); (Y.Z.)
- Correspondence:
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41
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Sun Y, Zhang M, Adhikari B, Devahastin S, Wang H. Double-layer indicator films aided by BP-ANN-enabled freshness detection on packaged meat products. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100808] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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42
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Tang J, Zou F, Guo L, Wang N, Zhang H, Cui B, Liu X. The relationship between linear chain length distributions of amylopectin and the functional properties of the debranched starch-based films. Carbohydr Polym 2022; 279:119012. [PMID: 34980355 DOI: 10.1016/j.carbpol.2021.119012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 11/30/2021] [Accepted: 12/09/2021] [Indexed: 11/26/2022]
Abstract
The relationship between linear chain length distributions and the functional properties of the starch-based films after pullulanase debranching treatment of corn (CS), rice (RS) and wheat (WS) were investigated. The results indicated that the film thickness was negatively correlated with A chains content (r = -0.939) and apparent amylose content (r = -0.926), and was positively correlated with B3 chains content (r = 0.847). The tensile strength of the debranched starch-based films were positively correlated with apparent amylose content (r = 0.813), and the elongation at break were inversely proportional to B3 chains content (r = -0.817). The hydrophobicity of the starch-based films was positively and negatively correlated with the proportions of linear chains with DP 6-12 (r = 0.892) and DP 25-36 (r = -0.863), respectively. On the contrary, no significant correlation was noticed between chain length distribution of amylopectin and transparency and thermal stability.
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Affiliation(s)
- Jun Tang
- 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
| | - 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.
| | - Na Wang
- 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
| | - Hongxia Zhang
- 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.
| | - Xingxun Liu
- Laboratory of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
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Development and Characterization of Arrowroot Starch Films Incorporated with Grape Pomace Extract. POLYSACCHARIDES 2022. [DOI: 10.3390/polysaccharides3010014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
Grape processing residues are a good source of bioactive and nutritional compounds. The incorporation of grape pomace extract (GPE) in starch films can be a strategy for the elaboration of new food packaging products for applications such as edible films or fruit strips. In this context, the objective of this research was to analyze the effect of incorporation and variation of concentration of GPE (0, 20, 30, and 40% mass/mass starch solids) on the physical chemical properties of arrowroot starch edible films created by casting. The GPE was characterized for moisture content, pH, total titratable acidity, total soluble solids, and anthocyanin content. Starch films with and without GPE were evaluated by analyzing their visual appearance, water activity, water content, thickness, water solubility, and water vapor permeability. The GPE had high water content, acidity, and anthocyanins content. The films with GPE showed a noticeable reddish color, similar to observed for the GPE. Increasing the concentration of GPE in the film resulted in significantly increased (p < 0.05) thickness (from 0.060 to 0.106 mm), water content (from 8.17 to 12.48%), solubility in water (from 13.33 to 33.32%), and water vapor permeability (from 3.72 to 6.65 g.mm/m2 day kPa). GPE increased the hydrophilic portion of the film, in addition to acting as a plasticizer, decreasing the molecular interactions of the polymer chain, and favoring its solubilization, which is desirable for applications such as edible films. The elaboration of arrowroot starch films with the incorporation of grape pomace is a good alternative for the reduction of by-products of grape processing.
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Development of anchote (Coccinia abyssinica) starch-based edible film: response surface modeling and interactive analysis of composition for water vapor permeability. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01338-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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45
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Singh R, Kaur J, Bansal R, Sharanagat VS, Singh L, Kumar Y, Patel A. Development and characterization of elephant foot yam starch based pH‐sensitive intelligent biodegradable packaging. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13984] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Rashmi Singh
- Department of Food Engineering NIFTEM Haryana India
| | - Jasjot Kaur
- Department of Food Engineering NIFTEM Haryana India
| | | | | | - Lochan Singh
- Contract Research Organization NIFTEM Haryana India
| | - Yogesh Kumar
- Department of Food Engineering and Technology SLIET Punjab India
| | - Ajay Patel
- Centre for Rural Development and Technology Indian Institute of Technology New Delhi India
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Sha H, Yuan C, Cui B, Zhao M, Wang J. Pre-gelatinized cassava starch orally disintegrating films: Influence of β-Cyclodextrin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107196] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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47
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48
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Zehra K, Nawab A, Alam F, Hadi A, Raza M. Development of novel biodegradable water chestnut starch/PVA composite film. Evaluation of plasticizer effect over physical, barrier, and mechanical properties. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Kishwar Zehra
- Department of Applied Chemistry & Chemical Technology University of Karachi Karachi Pakistan
| | - Anjum Nawab
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Feroz Alam
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Alina Hadi
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Mohib Raza
- Department of Applied Chemistry & Chemical Technology University of Karachi Karachi Pakistan
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49
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Fabrication of a highly stretchable cellulose with internally and externally dual-plasticized structure. Eur Polym J 2022. [DOI: 10.1016/j.eurpolymj.2021.110882] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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50
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Gautam N, Garg S, Yadav S. Development of Flexible and Thin Films from Underutilized Indian Finger Millet (
Eleusine coracana
) Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202100156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Naina Gautam
- Dr. B. R. Ambedkar National Institute of Technology Grand Trunk Road, Barnala‐Amritsar Bypass Rd Jalandhar Punjab 144011 India
| | - Sangeeta Garg
- Dr. B. R. Ambedkar National Institute of Technology Grand Trunk Road, Barnala‐Amritsar Bypass Rd Jalandhar Punjab 144011 India
| | - Shashikant Yadav
- Dr. B. R. Ambedkar National Institute of Technology Grand Trunk Road, Barnala‐Amritsar Bypass Rd Jalandhar Punjab 144011 India
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