Barrier property enhancement of starch citrate bioplastic film by an ammonium-thiourea complex modification

The application of starch-based edible film in food preservation: a comprehensive review

Using renewable resources for food packaging not only helps reduce our dependence on fossil fuels but also minimizes the environmental impact associated with traditional plastics. Starch has been a hot topic in the field of current research because of its low cost, wide source and good film forming property. However, a comprehensive review in this field is still lacking. Starch-based films offer a promising alternative for sustainable packaging in the food industry. The present paper covers various aspects such as raw material sources, modification methods, and film formation mechanisms. Understanding the physicochemical properties and potential commercial applications is crucial for bridging the gap between research and practical implementation. Finally, the application of starch-based films in the food industry is discussed in detail. Different modifications of starch can improve the mechanical and barrier properties of the films. The addition of active substances to starch-based films can endow them with more functions. Therefore, these factors should be better investigated and optimized in future studies to improve the physicochemical properties and functionality of starch-based films. In summary, this review provides comprehensive information and the latest research progress of starch-based films in the food industry.

Fe, N, S co-doped carbon network derived from acetate-modified Fe-ZIF-8 for oxygen reduction reaction

In this work, potassium acetate (KAc) was added during the synthesis of a Zn-Fe based metal-organic framework (Fe-ZIF-8) to increase the fixed amount of Fe while simultaneously enhancing the number of pores. Electrospinning was utilized to embed KAc-modified Fe-ZIF-8 (Fe-ZIF-8-Ac) into the polyacrylonitrile nanofiber mesh, to obtain a network composite (Fe@NC-Ac) with hierarchical porous structure. Fe@NC-Ac was co-pyrolyzed with thiourea, resulting in Fe, N, S co-doped carbon electrocatalyst. The electrochemical tests indicated that the prepared catalyst displayed relatively remarkable oxygen reduction reaction (ORR) catalytic activity, with an onset potential (Eonset) of 1.08 V (vs. reversible hydrogen electrode, RHE) and a half-wave potential (E1/2) of 0.94 V, both higher than those of the commercial Pt/C (Eonset = 0.95 V and E1/2 = 0.84 V), respectively. Assembled into Zn-air batteries, the optimized catalyst exhibited higher open circuit voltage (1.698 V) and peak power density (90 mW cm-2) than those of the commercial 20 wt% Pt/C (1.402 V and 80 mW cm-2), respectively. This work provided a straightforward manufacturing strategy for the design of hierarchical porous carbon-based ORR catalysts with desirable performance.

Thermoplastic starch (TPS)-based composite films for wastewater treatment: synthesis and fundamental characterization

Modification of starch is a potential basic research aiming to improve its water barrier properties. The general purpose of this study is to manufacture cross-linked iodinated starch citrate (ISC) with a degree of substitution (DS) ≈ 0.1 by modifying native corn starch with citric acid in the presence of iodine as an oxidizing agent. Thermoplastic starch (TPS) was generated with urea as a plasticizer and blended with various concentrations of ISC of (2, 4, 6%) (wt/wt) to obtain (UTPS/ISC₂, UTPS/ISC₄, and UTPS/ISC₆). Nanocomposite film was formed from UTPS/ISC₂ in presence of stabilized iodinated cellulose nanocrystals UTPS/ISC₂/SICNCs via gelatinization at a temperature of 80ºC. Water solubility and water vapor release were studied amongst the water barrier features. The fabricated starch-based composite films were evaluated utilizing Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electronic Microscope analysis (SEM), surface area, and tensile measurements. The adsorption of crystal violet (CV) dye onto produced samples was examined in an aqueous solution. The findings revealed that the UTPS/ISC₂/ISCNCs has 83% crystal violet elimination effectiveness. Moreover, the adsorption isotherms were assessed and figured out to vary in the order of Langmuir > Temkin > Freundlich > Dubinin-Radushkevich.

Essential oils as additives in active starch-based food packaging films: A review

The production of sustainable food packaging from renewable sources represents a prominent alternative to the use of petrochemical-based plastics. For example, starch remains one of the more closely studied replacement options due to its broad availability, low cost and significant advances in improving properties. In this context, essential oils as additives fulfil a key role in the manufacture of renewable active packaging with superior performances. In this review, a comprehensive summary of the impact of adding essential oils to the starch-based films is provided. After a brief introduction to the fundamental concepts related to starch and essential oils, details on the most recent advances in obtaining active starch-based films are presented. Subsequently, the effects of essential oils addition on the structure-property relationships (from physicochemical to antimicrobial ones) are thoroughly addressed. Finally, applications and challenges to the widespread use of essential oils are critically discussed.

Edible packaging: Sustainable solutions and novel trends in food packaging

Novel food packaging techniques are an important area of research to promote food quality and safety. There is a trend towards environmentally sustainable and edible forms of packaging. Edible packaging typically uses sustainable, biodegradable material that is applied as a consumable wrapping or coating around the food, which generates no waste. Numerous studies have recently investigated the importance of edible materials as an added value to packaged foods. Nanotechnology has emerged as a promising method to provide use of bioactives, antimicrobials, vitamins, antioxidants and nutrients to potentially increase the functionality of edible packaging. It can act as edible dispensers of food ingredients as encapsulants, nanofibers, nanoparticles and nanoemulsions. In this way, edible packaging serves as an active form of packaging. It plays an important role in packaged foods by desirably interacting with the food and providing technological functions such as releasing scavenging compounds (antimicrobials and antioxidants), and removing harmful gasses such as oxygen and water vapour which all can decrease products quality and shelf life. Active packaging can also contribute to maintaining the nutritive profile of packaged foods. In this review, authors present the latest information on new technological advances in edible food packaging, their novel applications and provide examples of recent studies where edible packaging possesses also an active role.

Production and Properties of Starch Citrates-Current Research

Starch modification by chemical reaction is widely used to improve the properties of native starch. Modified by citric acid, starch is characterized by specific properties resulting from the presence of citrate residues and as a result of cross-linking starch. The chemicals used for preparing starch citrates are safe for human health and the natural environment compared to the harsh chemicals used for conventional modifications. Starch citrates are traditionally produced by heating starch-citric acid mixtures in semi-dry conditions or by a heat moisture treatment. The conditions of the modification process (roasting temperature, heating time, citric acid dose) and the botanic source or genotype of starch determine the degree of substitution and the properties of the obtained preparations. Changes of starch properties occurring during esterification lead to reduced relative crystallinity, resulting in a decrease in the affinity for water, the gelatinization parameters, and the viscosity of starch citrate. However, one of the most important outcome of the modification is the formation of resistant starch (RS), which has increased resistance to the action of amylolytic enzymes. Currently, new methods for producing starch citrates with improved functional and rheological properties while maintaining the highest possible content of resistant starch are being sought. The article presents an overview of recent studies on the production, properties. And applicability of starch citrates with special attention paid to their role as preparations of resistant starch (RS). The use of citric acid for modification of starch is better for the technology process, while using cross-linking is better than simply using esterification.

Rheological, Thermal, Superficial, and Morphological Properties of Thermoplastic Achira Starch Modified with Lactic Acid and Oleic Acid

The modification of achira starch a thermoplastic biopolymer is shown. Glycerol and sorbitol, common plasticizers, were used in the molten state with organic acids such as oleic acid and lactic acid obtaining thermodynamically more stable products. The proportion of starch:plasticizer was 70:30, and the acid agent was added in portions from 3%, 6%, and 9% by weight. These mixtures were obtained in a torque rheometer for 10 min at 130 °C. The lactic acid managed to efficiently promote the gelatinization process by increasing the available polar sites towards the surface of the material; as a result, there were lower values in the contact angle, these results were corroborated with the analysis performed by differential scanning calorimetry and X-ray diffraction. The results derived from oscillatory rheological analysis had a viscous behavior in the thermoplastic starch samples and with the presence of acids; this behavior favors the transitions from viscous to elastic. The mixture of sorbitol or glycerol with lactic acid promoted lower values of the loss module, the storage module, and the complex viscosity, which means lower residual energy in the transition of the viscous state to the elastic state; this allows the compounds to be scaled to conventional polymer transformation processes.

Moth bean starch (Vigna aconitifolia): isolation, characterization, and development of edible/biodegradable films

In the current work, moth bean starch was separated from the moth bean seeds which were cultivated in the semi arid regions of Haryana and Rajasthan, India using alkali treatment technique and characterized. Isolated and purified moth bean starch comprised (12.89-20.37%) amylose, 0.8% protein, 0.4% ash, swelling index and solubility were 10.8-14.7% and 6.4-9.8% respectively. For wrapping application, starch was modified using citric acid as cross linking agent (1-7% w/w of total starch) and film was made using casting method, and investigated the influence of citric acid on the functional properties of the films such as moisture content, solubility, swelling index, water vapor permeability and mechanical property. Significant difference in the functional properties among native and modified moth bean starch films was noticed. Interactions among starch chains due to cross linking in the modified starch films were reported using FTIR spectra. Surface micrographs of both purfied starch granules and films were studied using scanning electron microscopy. From the outcomes, it was exhibited that obtained starch granules has range large to small size with distorted cylinder and oval shapes. While cross linked starch films showed compact, slightly rough and homogeneous surface. Tested modified moth bean starch films containing citric acid (CA) and sorbitol were utilized as wrapping films to improve the shelf life of fresh lemon. Outcomes showed that the film contains 5% CA could be most promising wrapping materials for lemon that enhanced the shelf life of lemon additionally up to 12 days.