1
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Wang Y, Ju J, Diao Y, Zhao F, Yang Q. The application of starch-based edible film in food preservation: a comprehensive review. Crit Rev Food Sci Nutr 2024:1-34. [PMID: 38712440 DOI: 10.1080/10408398.2024.2349735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/08/2024]
Abstract
Using renewable resources for food packaging not only helps reduce our dependence on fossil fuels but also minimizes the environmental impact associated with traditional plastics. Starch has been a hot topic in the field of current research because of its low cost, wide source and good film forming property. However, a comprehensive review in this field is still lacking. Starch-based films offer a promising alternative for sustainable packaging in the food industry. The present paper covers various aspects such as raw material sources, modification methods, and film formation mechanisms. Understanding the physicochemical properties and potential commercial applications is crucial for bridging the gap between research and practical implementation. Finally, the application of starch-based films in the food industry is discussed in detail. Different modifications of starch can improve the mechanical and barrier properties of the films. The addition of active substances to starch-based films can endow them with more functions. Therefore, these factors should be better investigated and optimized in future studies to improve the physicochemical properties and functionality of starch-based films. In summary, this review provides comprehensive information and the latest research progress of starch-based films in the food industry.
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Affiliation(s)
- Yihui Wang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Jian Ju
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Yuduan Diao
- Institute of Animal Husbandry & Veterinary Science, Shanghai Academy of Agricultural Science
| | - Fangyuan Zhao
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Qingli Yang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
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2
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Gómez-Bachar L, Vilcovsky M, González-Seligra P, Famá L. Effects of PVA and yerba mate extract on extruded films of carboxymethyl cassava starch/PVA blends for antioxidant and mechanically resistant food packaging. Int J Biol Macromol 2024; 268:131464. [PMID: 38702248 DOI: 10.1016/j.ijbiomac.2024.131464] [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: 01/27/2024] [Revised: 03/25/2024] [Accepted: 04/06/2024] [Indexed: 05/06/2024]
Abstract
Global concerns over environmental damage caused by non-biodegradable single-use packaging have sparked interest in developing biomaterials. The food packaging industry is a major contributor to non-degradable plastic waste. This study investigates the impact of incorporating different concentrations of polyvinyl alcohol (PVA) and yerba mate extract as a natural antioxidant into carboxymethyl cassava starch films to possibly use as active degradable packaging to enhance food shelf life. Films with starch and PVA blends (SP) at different ratios (SP radios of 100:0, 90:10, 80:20 and 70:30) with and without yerba mate extract (Y) were successfully produced through extrusion and thermoforming. The incorporation of up to 20 wt% PVA improved starch extrusion processing and enhanced film transparency. PVA played a crucial role in improving the hydrophobicity, tensile strength and flexibility of the starch films but led to a slight deceleration in their degradation in compost. In contrast, yerba mate extract contributed to better compost degradation of the blend films. Additionally, it provided antioxidant activity, particularly in hydrophilic and lipophilic food simulants, suggesting its potential to extend the shelf life of food products. Starch-PVA blend films with yerba mate extract emerged as a promising alternative for mechanically resistant and active food packaging.
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Affiliation(s)
- Luca Gómez-Bachar
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Física, Laboratorio de Polímeros y Materiales Compuestos, Buenos Aires, Argentina
| | - Maia Vilcovsky
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Física, Laboratorio de Polímeros y Materiales Compuestos, Buenos Aires, Argentina
| | - Paula González-Seligra
- Instituto de Ingenierías y Nuevas Tecnologías, Universidad Nacional del Oeste, San Antonio de Padua, Buenos Aires, Argentina; CONICET, Buenos Aires, Argentina
| | - Lucía Famá
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Física, Laboratorio de Polímeros y Materiales Compuestos, Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Física de Buenos Aires (IFIBA), Buenos Aires, Argentina.
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3
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Schutz GF, de Ávila Gonçalves S, Alves RMV, Vieira RP. A review of starch-based biocomposites reinforced with plant fibers. Int J Biol Macromol 2024; 261:129916. [PMID: 38311134 DOI: 10.1016/j.ijbiomac.2024.129916] [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: 11/06/2023] [Revised: 01/09/2024] [Accepted: 01/31/2024] [Indexed: 02/06/2024]
Abstract
Renewable and biodegradable resources have gained increasing attention as promising alternatives to synthetic plastics. Among the diverse raw materials employed in bioplastics production, starch emerges as an attractive, low-cost, and largely available source. However, the inherent properties of starch-based materials often limit their utility across various applications, necessitating strategic modifications to enhance their performance. A common approach to boost these materials involves incorporating natural fillers into biopolymer matrices. Incorporating natural fibers within starch matrices enables the development of biocomposites with improved properties while retaining their renewable and biodegradable characteristics. This review briefly addresses fundamental aspects of starch structure, obtention, and processing, as well as the main pre-treatments of natural fibers and processing methods currently applied to produce starch-based composites. It also highlights the most recent advances in this field, elucidates the effect of the incorporation of fibers on the biocomposite properties, and discusses the critical parameters affecting the synergic combination between starch and fibers.
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Affiliation(s)
- Guilherme Frey Schutz
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia Química (FEQ), Campinas, São Paulo, Brazil.
| | - Sayeny de Ávila Gonçalves
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia Química (FEQ), Campinas, São Paulo, Brazil
| | - Rosa Maria Vercelino Alves
- Instituto de Tecnologia de Alimentos (ITAL), Centro de Tecnologia de Embalagem (CETEA), Campinas, São Paulo, Brazil
| | - Roniérik Pioli Vieira
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia Química (FEQ), Campinas, São Paulo, Brazil.
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4
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López Terán JL, Cabrera Maldonado EV, Araque Rangel JDC, Poveda Otazo J, Beltrán Rico MI. Development of Antibacterial Thermoplastic Starch with Natural Oils and Extracts: Structural, Mechanical and Thermal Properties. Polymers (Basel) 2024; 16:180. [PMID: 38256979 PMCID: PMC10818525 DOI: 10.3390/polym16020180] [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: 12/12/2023] [Revised: 12/28/2023] [Accepted: 01/02/2024] [Indexed: 01/24/2024] Open
Abstract
In this study, the influence of the incorporation of eucalyptus (EO), tea tree (TT) and rosemary (RO) essential oils and Chiriyuyo extract (CE) on the structure and properties of thermoplastic starch (TPS) obtained from potato starch, glycerin and water was evaluated. All oils and the extract were used at a concentration of 0.5 g/100 g of TPS, while for TT, the effect of the concentration was also studied. The mixtures obtained were processed by extrusion and thermocompression molding. The sheets were characterized by XRD, FTIR, TGA, SEM and analyses of their mechanical properties, antimicrobial characteristics and biodegradability. The results show that the use of small concentrations of the oils in 70TPS does not induce changes in the TPS structure according to the results of XRD, FTIR and TGA, with each essential oil and CE affecting the mechanical properties unevenly, although in all cases, antimicrobial activity was obtained, and the biodegradability of TPS in soil was not modified. An increase in the concentration of TT in 60TPS causes marked changes in the crystallinity of TPS, providing a greater modulus with a higher concentration of TT. Regardless of the amount of TT, all sheets maintain antimicrobial characteristics, and their biodegradation in soil is delayed with a higher oil content.
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Affiliation(s)
- Jorge Luis López Terán
- Grupo de Investigación de Moléculas y Materiales Funcionales (MoléMater), Facultad de Ingeniería Química, Universidad Central del Ecuador, Ritter s/n y Bolivia, Quito E. C. 170521, Ecuador; (J.L.L.T.); (E.V.C.M.)
| | - Elvia Victoria Cabrera Maldonado
- Grupo de Investigación de Moléculas y Materiales Funcionales (MoléMater), Facultad de Ingeniería Química, Universidad Central del Ecuador, Ritter s/n y Bolivia, Quito E. C. 170521, Ecuador; (J.L.L.T.); (E.V.C.M.)
| | - Judith del Carmen Araque Rangel
- Grupo de Investigación de Moléculas y Materiales Funcionales (MoléMater), Facultad de Ingeniería en Geología, Minas, Petróleos y Ambiental, Universidad Central del Ecuador, Jerónimo Leyton y Av. La Gasca, Quito C. P. 170521, Ecuador;
| | - José Poveda Otazo
- Departamento de Ingeniería Química, Universidad de Alicante, Apdo. 99, 03080 Alicante, Spain;
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5
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Grimaut DA, da Silva JBA, Lemos PVF, Correia PRC, Santana JS, Pessôa LC, Estevez-Areco S, Famá LM, Goyanes SN, Marcelino HR, de Jesus Assis D, de Souza CO. Effect of Addition of Cross-Linked Starch on the Properties of Degraded PBAT Poly(butylene adipate-co-terephthalate) Films. Polymers (Basel) 2023; 15:3106. [PMID: 37514495 PMCID: PMC10386069 DOI: 10.3390/polym15143106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 07/11/2023] [Accepted: 07/19/2023] [Indexed: 07/30/2023] Open
Abstract
This work aimed to evaluate the properties of butylene adipate-co-terephthalate (PBAT) degraded after 1800 days of storage (DPBAT) by preparing blends (films) with crosslinked starch (Cm) through extrusion and thermocompression. Different ratios of DPBAT:Cm (70:30, 60:40, and 50:50 m/m) were prepared. The incorporation of Cm into DPBAT significantly changed the properties of the films by making them stiffer (increasing Young's modulus by up to 50%) and increasing the thermal resistance of DPBAT. The presence of crosslinked starch in the films made them less hydrophobic (with decreased contact angle and increased moisture content), but these parameters did not vary linearly with changes in the content of crosslinked starch in the blend (DPBAT:Cm). The microscopic images show an inhomogeneous distribution of Cm granules in the DPBAT matrix. Thus, the films prepared with PBAT show a significant decrease in their mechanical parameters and heat resistance after long-term storage. However, the preparation of blends of degraded DPBAT with crosslinked starch promoted changes in the properties of the films prepared by thermocompression, which could be useful for disposable packaging.
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Affiliation(s)
- Denise Agostina Grimaut
- Graduate Program in Food Science, College of Pharmacy, Federal University of Bahia, Salvador 40170-115, BA, Brazil
| | - Jania Betania Alves da Silva
- Center for Exact and Technological Sciences, Collegiate of Mechanical Engineering, Federal University of Recôncavo da Bahia, Cruz das Almas 44380-000, BA, Brazil
- Graduate Program in Chemical Engineering, Polytechnic School, Federal University of Bahia, Salvador 40210-630, BA, Brazil
| | - Paulo Vitor França Lemos
- Graduate Program in Biotechnology-Northeast Biotechnology, Federal University of Bahia, Salvador 40110-100, BA, Brazil
| | - Paulo Romano Cruz Correia
- Graduate Program in Biotechnology-Northeast Biotechnology, Federal University of Bahia, Salvador 40110-100, BA, Brazil
| | - Jamille Santos Santana
- Graduate Program in Chemical Engineering, Polytechnic School, Federal University of Bahia, Salvador 40210-630, BA, Brazil
| | - Luiggi Cavalcanti Pessôa
- Graduate Program in Chemical Engineering, Polytechnic School, Federal University of Bahia, Salvador 40210-630, BA, Brazil
| | - Santiago Estevez-Areco
- Department of Physics, Laboratory of Polymers and Composite Materials, Faculty of Exact and Natural Sciences, Buenos Aires University, University City, Buenos Aires 1428, Argentina
| | - Lucía Mercedes Famá
- Department of Physics, Laboratory of Polymers and Composite Materials, Faculty of Exact and Natural Sciences, Buenos Aires University, University City, Buenos Aires 1428, Argentina
| | - Silvia Nair Goyanes
- Department of Physics, Laboratory of Polymers and Composite Materials, Faculty of Exact and Natural Sciences, Buenos Aires University, University City, Buenos Aires 1428, Argentina
| | | | - Denilson de Jesus Assis
- Graduate Program in Chemical Engineering, Polytechnic School, Federal University of Bahia, Salvador 40210-630, BA, Brazil
- School of Exact and Technological Sciences, Salvador University, Salvador 41820-021, BA, Brazil
| | - Carolina Oliveira de Souza
- Graduate Program in Food Science, College of Pharmacy, Federal University of Bahia, Salvador 40170-115, BA, Brazil
- Graduate Program in Biotechnology-Northeast Biotechnology, Federal University of Bahia, Salvador 40110-100, BA, Brazil
- Department of Bromatological Analysis, College of Pharmacy, Federal University of Bahia, Salvador 40170-115, BA, Brazil
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6
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Muñoz-Gimena PF, Oliver-Cuenca V, Peponi L, López D. A Review on Reinforcements and Additives in Starch-Based Composites for Food Packaging. Polymers (Basel) 2023; 15:2972. [PMID: 37447617 DOI: 10.3390/polym15132972] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 06/30/2023] [Accepted: 07/04/2023] [Indexed: 07/15/2023] Open
Abstract
The research of starch as a matrix material for manufacturing biodegradable films has been gaining popularity in recent years, indicating its potential and possible limitations. To compete with conventional petroleum-based plastics, an enhancement of their low resistance to water and limited mechanical properties is essential. This review aims to discuss the various types of nanofillers and additives that have been used in plasticized starch films including nanoclays (montmorillonite, halloysite, kaolinite, etc.), poly-saccharide nanofillers (cellulose, starch, chitin, and chitosan nanomaterials), metal oxides (titanium dioxide, zinc oxide, zirconium oxide, etc.), and essential oils (carvacrol, eugenol, cinnamic acid). These reinforcements are frequently used to enhance several physical characteristics including mechanical properties, thermal stability, moisture resistance, oxygen barrier capabilities, and biodegradation rate, providing antimicrobial and antioxidant properties. This paper will provide an overview of the development of starch-based nanocomposite films and coatings applied in food packaging systems through the application of reinforcements and additives.
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Affiliation(s)
| | - Víctor Oliver-Cuenca
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain
| | - Laura Peponi
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain
| | - Daniel López
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain
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7
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Estevez-Areco S, Macchi C, Guz L, Goyanes S, Somoza A. Evolution of the free volume during water desorption in thermoplastic starch/citric acid films: In situ positron annihilation studies. Carbohydr Polym 2023; 310:120739. [PMID: 36925254 DOI: 10.1016/j.carbpol.2023.120739] [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: 11/11/2022] [Revised: 02/07/2023] [Accepted: 02/20/2023] [Indexed: 02/25/2023]
Abstract
The effect of citric acid (CA) concentration and water content on the free hole volume of thermoplastic cassava starch films (TPS) was studied. To this aim, continuous in situ positron annihilation lifetime spectroscopy measurements were performed at fixed moisture content and during water desorption. The results show that the increase in CA concentration leads to wider free hole volume distributions with lower mean values. During water desorption, the mean values and width of such distributions systematically decrease with the exposure time, and the evolution of the hole volumes was well-described using the Kohlrausch-Williams-Watts function. The water vapour permeability was significantly higher in films incorporating 5 % (w/w) of CA, in line with the more open network of this material that was revealed in the hole volumes distribution. The Young's modulus of all the developed films increased significantly after partial water desorption, which was attributed to the plasticizer loss reflected in a decrease in the mean hole volume value (between 4 % and 13 %). This work evidences that the control and report of the relative humidity are essential when testing TPS-based films, as their nanostructures are strongly dependent on external conditions.
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Affiliation(s)
- Santiago Estevez-Areco
- Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA), Facultad de Ciencias Exactas, Instituto de Física de Materiales Tandil (IFIMAT), Grupo Positrones "Prof. Alfredo Dupasquier", Pinto 399, 7000 Tandil, Buenos Aires, Argentina; CIFICEN, UNCPBA-CICPBA-CONICET, Tandil, Buenos Aires, Argentina.
| | - Carlos Macchi
- Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA), Facultad de Ciencias Exactas, Instituto de Física de Materiales Tandil (IFIMAT), Grupo Positrones "Prof. Alfredo Dupasquier", Pinto 399, 7000 Tandil, Buenos Aires, Argentina; CIFICEN, UNCPBA-CICPBA-CONICET, Tandil, Buenos Aires, Argentina.
| | - Lucas Guz
- Instituto de Investigación e Ingeniería Ambiental (IIIA), CONICET, Universidad Nacional de San Martín, (3iA), Campus Miguelete, 25 de mayo y Francia (1650), San Martín, Buenos Aires, Argentina.
| | - Silvia Goyanes
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Física, Laboratorio de Polímeros y Materiales Compuestos (LP&MC), Ciudad Universitaria (C1428EGA), Ciudad Autónoma de Buenos Aires, Argentina; CONICET-Universidad de Buenos Aires, Instituto de Física de Buenos Aires (IFIBA), Ciudad Universitaria (C1428EGA), Ciudad Autónoma de Buenos Aires, Argentina.
| | - Alberto Somoza
- Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA), Facultad de Ciencias Exactas, Instituto de Física de Materiales Tandil (IFIMAT), Grupo Positrones "Prof. Alfredo Dupasquier", Pinto 399, 7000 Tandil, Buenos Aires, Argentina; CIFICEN, UNCPBA-CICPBA-CONICET, Tandil, Buenos Aires, Argentina.
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8
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Choi I, Hong W, Lee JS, Han J. Influence of acetylation and chemical interaction on edible film properties and different processing methods for food application. Food Chem 2023; 426:136555. [PMID: 37301044 DOI: 10.1016/j.foodchem.2023.136555] [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: 03/15/2023] [Revised: 05/20/2023] [Accepted: 06/04/2023] [Indexed: 06/12/2023]
Abstract
This study developed sweet potato starch (SPS) based edible films and investigated several methods (acetylation, amidated pectin (AP), and CaCl2 use) to improve the edibility and different processing methods (casting and extruding) to package food possible in commercial use. Starch acetylation was conducted with up to 8 mL of acetic acid (A8) and improved the stretchability and solubility of the film. The AP addition [∼30 wt% (P3)] enhanced the film strength, further increasing solubility. CaCl2 addition [∼150 mg/g of AP (C3)] also positively influenced the film solubility and water barrier properties of the films. The SPS-A8P3C3 film showed 3.41 times higher solubility than the native SPS film. Both casted and extruded SPS-A8P3C3 films drastically dissolved in high-temperature water. When applied to oil packaging, two films could delay the lipid oxidation of the packaged samples. These results demonstrate the usability of edible packaging and extruded film for commercial use.
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Affiliation(s)
- Inyoung Choi
- Department of Food Science and Technology, University of California-Davis, Davis, CA 95616, USA
| | - Wootaek Hong
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Jung-Soo Lee
- 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 Biosciences and Technology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea.
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9
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Gómez-López RA, Montilla-Buitrago CE, Villada-Castillo HS, Sáenz-Galindo A, Avalos-Belmontes F, Serna-Cock L. Co-Plasticization of Starch with Glycerol and Isosorbide: Effect on Retrogradation in Thermo-Plastic Cassava Starch Films. Polymers (Basel) 2023; 15:polym15092104. [PMID: 37177247 PMCID: PMC10181081 DOI: 10.3390/polym15092104] [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: 12/20/2022] [Revised: 02/24/2023] [Accepted: 02/26/2023] [Indexed: 05/15/2023] Open
Abstract
Thermoplastic starch (TPS) has emerged as an essential alternative to produce environmentally friendly packaging; however, retrogradation is a disadvantage that affects its shelf life. This study analyzed the co-plasticizing effect of isosorbide on the mechanical, thermal, physicochemical, and microstructural properties and the retrogradation of films obtained by blown film extrusion from thermoplasticized starch with mixtures of glycerol and isosorbide in different ratios (3:0, 2:1, 1:2, and 0:3, respectively). The results showed that the higher concentration of isosorbide significantly increased the tensile strength; however, it reduced the elongation. Retrogradation modeled using the Avrami equation showed that the presence of isosorbide reduced the retrogradation rate (k) and modified the recrystallization mechanism (n). The relative crystallinity in the plasticized TPS films was reduced to 89%, and the adsorption significantly decreased. Isosorbide was very important in reducing the retrogradation of TPS. The best performance was obtained with the 2:1 ratio of glycerol/isosorbide due to the synergistic effect between the plasticizers. The results would allow tuning the properties of TPS films by combining glycerol/isosorbide in different ratios, which enables the design of materials tailored to potential application requirements.
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Affiliation(s)
- Rudy A Gómez-López
- Grupo de Investigación Ciencia y Tecnología de Biomoléculas de Interés Agroindustrial, (CYTBIA), Departamento de Ingeniería Agroindustrial, Facultad de Ciencias Agrarias, Universidad del Cauca, Cauca 190017, Colombia
| | - Camilo E Montilla-Buitrago
- Grupo de Investigación Ciencia y Tecnología de Biomoléculas de Interés Agroindustrial, (CYTBIA), Departamento de Ingeniería Agroindustrial, Facultad de Ciencias Agrarias, Universidad del Cauca, Cauca 190017, Colombia
| | - Héctor S Villada-Castillo
- Grupo de Investigación Ciencia y Tecnología de Biomoléculas de Interés Agroindustrial, (CYTBIA), Departamento de Ingeniería Agroindustrial, Facultad de Ciencias Agrarias, Universidad del Cauca, Cauca 190017, Colombia
| | - Aidé Sáenz-Galindo
- Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza y José Cárdenas Valdés, Colonia República, Saltillo 25280, México
| | - Felipe Avalos-Belmontes
- Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza y José Cárdenas Valdés, Colonia República, Saltillo 25280, México
| | - Liliana Serna-Cock
- Facultad de Ingeniería y Administración, Universidad Nacional de Colombia Sede Palmira, Palmira 763533, Colombia
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10
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Potato thermoplastic starch nanocomposite films reinforced with nanocellulose. PHYSICAL SCIENCES REVIEWS 2023. [DOI: 10.1515/psr-2022-0015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
Abstract
Abstract
Potato is a widely available feedstock with biocompatibility and biodegradability properties, making it a strong candidate for producing thermoplastic starch. The application of thermoplastic starch to replace petroleum-based plastic as a sustainable and environmentally friendly approach led to its further improvement through various techniques such as modification and filler reinforcement. Numerous studies have been done addressing the properties enhancement of potato thermoplastic starch through filler reinforcement including nanocellulose. This review focus on the recent and future potential of potato-based starch as one of the feedstocks for producing potato thermoplastic starch composites reinforced with nanocellulose.
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11
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Guarás MP, Menossi M, Nicolini AT, Alvarez VA, Ludueña LN. Bio-nanocomposites films based on unmodified and modified thermoplastic starch reinforced with chemically modified nanoclays. JOURNAL OF MATERIALS SCIENCE 2023; 58:5456-5476. [PMID: 36969327 PMCID: PMC10010222 DOI: 10.1007/s10853-023-08354-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Accepted: 02/27/2023] [Indexed: 06/18/2023]
Abstract
UNLABELLED The use of polymers capable of being degraded by the action of microorganisms and/or enzymes without causing harmful effects is a strategy in waste management and environmental care. In this work, bio-nanocomposites based on thermoplastic starch (TPS) were synthesized by reactive extrusion using a twin-screw extruder. Two strategies were evaluated to reduce the disadvantages of TPS for packaging applications. First, starch was chemically modified producing the reaction of native starch with chemical reagents that introduce new functional groups to reduce the water adsorption. And two, nano-fillers were incorporated into TPS in order to enhance the mechanical and barrier properties, driving to materials with improved performance/cost ratio. The synergistic strategies of chemical modification and incorporation of modified nanoclays were also effective to reduce the dependence of properties of TPS with the environment humidity and the evolution thereof over time, which influences the performance during the service life of the product. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s10853-023-08354-1.
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Affiliation(s)
- M. P. Guarás
- Grupo de Materiales Compuestos Termoplásticos (CoMP), Facultad de Ingeniería, Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Universidad Nacional de Mar del Plata (UNMdP) y Consejo Nacional de Investigaciones Científicas yTécnicas (CONICET), Avenida Colón 10850, 7600 Mar del Plata, Buenos Aires, Argentina
| | - M. Menossi
- Grupo de Materiales Compuestos Termoplásticos (CoMP), Facultad de Ingeniería, Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Universidad Nacional de Mar del Plata (UNMdP) y Consejo Nacional de Investigaciones Científicas yTécnicas (CONICET), Avenida Colón 10850, 7600 Mar del Plata, Buenos Aires, Argentina
| | - A. Torres Nicolini
- Grupo de Materiales Compuestos Termoplásticos (CoMP), Facultad de Ingeniería, Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Universidad Nacional de Mar del Plata (UNMdP) y Consejo Nacional de Investigaciones Científicas yTécnicas (CONICET), Avenida Colón 10850, 7600 Mar del Plata, Buenos Aires, Argentina
| | - V. A. Alvarez
- Grupo de Materiales Compuestos Termoplásticos (CoMP), Facultad de Ingeniería, Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Universidad Nacional de Mar del Plata (UNMdP) y Consejo Nacional de Investigaciones Científicas yTécnicas (CONICET), Avenida Colón 10850, 7600 Mar del Plata, Buenos Aires, Argentina
| | - L. N. Ludueña
- Grupo de Materiales Compuestos Termoplásticos (CoMP), Facultad de Ingeniería, Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Universidad Nacional de Mar del Plata (UNMdP) y Consejo Nacional de Investigaciones Científicas yTécnicas (CONICET), Avenida Colón 10850, 7600 Mar del Plata, Buenos Aires, Argentina
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12
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Kumar S, Reddy ARL, Basumatary IB, Nayak A, Dutta D, Konwar J, Purkayastha MD, Mukherjee A. Recent progress in pectin extraction and their applications in developing films and coatings for sustainable food packaging: A review. Int J Biol Macromol 2023; 239:124281. [PMID: 37001777 DOI: 10.1016/j.ijbiomac.2023.124281] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 03/04/2023] [Accepted: 03/28/2023] [Indexed: 03/30/2023]
Abstract
Perishable foods like fruits and vegetables, meat, fish, and dairy products have short shelf-life that causes significant postharvest losses, which poses a major challenge for food supply chains. Biopolymers have been extensively studied as sustainable alternatives to synthetic plastics, and pectin is one such biopolymer that has been used for packaging and preservation of foods. Pectin is obtained from abundantly available low-cost sources such as agricultural or food processing wastes and by products. This review is a complete account of pectin extraction from agro-wastes, development of pectin-based composite films and coatings, their characterizations, and their applications in food packaging and preservation. Compared to conventional chemical extraction, supercritical water, ultrasound, and microwave assisted extractions are a few examples of modern and more efficient pectin extraction processes that generate almost no hazardous effluents, and thus, such extraction techniques are more environment friendly. Pectin-based films and coatings can be functionalized with natural active agents such as essential oils and other phytochemicals to improve their moisture barrier, antimicrobial and antioxidant properties. Application of pectin-based active films and coatings effectively improved shelf-life of fresh cut-fruits, vegetables, meat, fish, poultry, milk, and other food perishable products.
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13
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Rodrigues Sousa H, Sá Lima I, Matheus Lima Neris L, Santos Silva A, Maria Silva Santos Nascimento A, Pereira de Araújo F, Felippe Ratke R, Anteveli Osajima J, Loiola Edvan R, Kauany da Silva Azevedo C, Henrique Vilsinski B, Curti Muniz E, Silva-Filho EC. Innovative hydrogels made from babassu mesocarp for technological application in agriculture. J Mol Liq 2023. [DOI: 10.1016/j.molliq.2023.121463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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14
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Iacovone C, Yulita F, Cerini D, Peña D, Candal R, Goyanes S, Pietrasanta LI, Guz L, Famá L. Effect of TiO 2 Nanoparticles and Extrusion Process on the Physicochemical Properties of Biodegradable and Active Cassava Starch Nanocomposites. Polymers (Basel) 2023; 15:polym15030535. [PMID: 36771837 PMCID: PMC9918894 DOI: 10.3390/polym15030535] [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: 11/18/2022] [Revised: 01/08/2023] [Accepted: 01/18/2023] [Indexed: 01/22/2023] Open
Abstract
Biodegradable polymers have been strongly recognized as an alternative to replace traditional petrochemical plastics, which have become a global problem due to their long persistence in the environment. In this work, the effect of the addition of titanium dioxide nanoparticles (TiO2NP) on the morphology, physicochemical properties and biodegradation under industrial composting conditions of cassava starch-based nanocomposites obtained by extrusion at different screw speeds (80 and 120 rpm) were investigated. Films performed at 120 rpm (S120 and S120-TiO2NP) showed completely processed starch and homogeneously distributed nanoparticles, leading to much more flexible nanocomposites than those obtained at 80 rpm. The incorporation of TiO2NP led to an increase in storage modulus of all films and, in the case of S120-TiO2NP, to higher strain at break values. From the Kohlrausch-Williams-Watts theoretical model (KWW), an increase in the relaxation time of the nanocomposites was observed due to a decrease in the number of polymer chains involved in the relaxation process. Additionally, S120-TiO2NP showed effective protection against UV light, greater hydrophobicity and faster biodegradation in compost, resulting in a promising material for food packaging applications.
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Affiliation(s)
- Carolina Iacovone
- Laboratorio de Polímeros y Materiales Compuestos (LPMC), Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina
| | - Federico Yulita
- Laboratorio de Polímeros y Materiales Compuestos (LPMC), Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina
| | - Daniel Cerini
- Laboratorio de Polímeros y Materiales Compuestos (LPMC), Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina
| | - Daniel Peña
- Laboratorio de Polímeros y Materiales Compuestos (LPMC), Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina
| | - Roberto Candal
- Instituto de Investigación e Ingeniería Ambiental, Escuela de Hábitat y Sostenibilidad, Campus Miguelete, Universidad Nacional de San Martín, San Martín 1650, Provincia de Buenos Aires, Argentina
| | - Silvia Goyanes
- Laboratorio de Polímeros y Materiales Compuestos (LPMC), Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina
- Instituto de Física de Buenos Aires (IFIBA-CONICET), Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina
| | - Lía I. Pietrasanta
- Instituto de Física de Buenos Aires (IFIBA-CONICET), Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina
- Centro de Microscopías Avanzadas y Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina
| | - Lucas Guz
- Instituto de Investigación e Ingeniería Ambiental, Escuela de Hábitat y Sostenibilidad, Campus Miguelete, Universidad Nacional de San Martín, San Martín 1650, Provincia de Buenos Aires, Argentina
| | - Lucía Famá
- Laboratorio de Polímeros y Materiales Compuestos (LPMC), Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina
- Instituto de Física de Buenos Aires (IFIBA-CONICET), Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina
- Correspondence: ; Tel.: +54-11-5285-7511 (ext. 57511)
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15
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Li B, Zhang Y, Luo W, Liu J, Huang C. Effect of new type extrusion modification technology on supramolecular structure and in vitro glycemic release characteristics of starches with various estimated glycemic indices. Front Nutr 2022; 9:985929. [PMID: 36046133 PMCID: PMC9423736 DOI: 10.3389/fnut.2022.985929] [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: 07/04/2022] [Accepted: 07/29/2022] [Indexed: 11/13/2022] Open
Abstract
Nowadays, the highly effective modified technology to starch with various digestibility is gaining interest in food science. Here, the interactions between glycemic release characteristics and fine supramolecular structure of cassava (ECS), potato (EPS), jackfruit seed (EJFSS), maize (EMS), wheat (EWS), and rice starches (ERS) prepared with improved extrusion modification technology (IEMS) were investigated. The crystalline structures of all extruded cooking starches changed from the A-type to V-type. IEMS-treated cassava, potato, and rice starches had broken α-1.6-glycosidic amylopectin (long chains). The others sheared α-1.4-glycosidic amylopectin. The molecular weight, medium and long chain counts, and relative crystallinity decreased, whereas the number of amylopectin short chains increased. The glycemic index (GI) and digestive speed rate constant (k) of ECS, EPS, EJFSS, and EWS were improved compared to those of raw starch. Although EMS and ERS had degraded molecular structures, their particle morphology changed from looser polyhedral to more compact with less enzymolysis channels due to the rearrangement of side chain clusters of amylopectin, leading to enzyme resistance. The starch characteristics of IEMS-treated samples significantly differed. EPS had the highest amylose content, medium chains, long chains, and molecular weight but lowest GI, relative crystallinity, and k. ERS showed the opposite results. Thus, IEMS may affect starches with different GIs to varying degrees. In this investigation, we provide a basis for wider applications of conventional crop starch in the food industry corresponding to different nutrition audience.
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Affiliation(s)
- Bo Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China.,Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China.,Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China.,Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, China
| | - Wanru Luo
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Jin Liu
- Women's and Children's Hospital of Wanning, Wanning, China
| | - Chongxing Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
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16
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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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17
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Physicochemical, structural, and thermal characterization of biodegradable film prepared using arracacha thermoplastic starch and polylactic acid. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01491-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Cabrera Canales ZE, Velazquez G, Gómez Aldapa CA, Fonseca Florido HA, Hernández Hernández E, González Morones P, Méndez Montealvo MG, Rodríguez Marín ML. Preparation and Characterization of Thermoplastics Achira (
Canna indica
L.) Starch by Three Succination Methods. STARCH-STARKE 2022. [DOI: 10.1002/star.202100040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Zaira Esmeralda Cabrera Canales
- CICATA unidad Querétaro Instituto Politécnico Nacional Cerro Blanco 141, Colinas del Cimatario. Santiago de Querétaro, QRO 76090 México
| | - Gonzalo Velazquez
- CICATA unidad Querétaro Instituto Politécnico Nacional Cerro Blanco 141, Colinas del Cimatario. Santiago de Querétaro, QRO 76090 México
| | - Carlos Alberto Gómez Aldapa
- Área Académica de Química Instituto de Ciencias Básicas e Ingeniería Universidad Autónoma del Estado de Hidalgo Ciudad del Conocimiento, Carretera Pachuca – Tulancingo km 4.5, Mineral de la Reforma, Hgo, C.P. 42184 México
| | - Heidi Andrea Fonseca Florido
- Cátedras‐CONACYT
- Centro de Investigación en Química Aplicada Blvd. Enrique Reyna No. 140, San José de los Cerritos, Saltillo, Coah, C.P. 25294 México
| | - Ernesto Hernández Hernández
- Centro de Investigación en Química Aplicada Blvd. Enrique Reyna No. 140, San José de los Cerritos, Saltillo, Coah, C.P. 25294 México
| | - Pablo González Morones
- Centro de Investigación en Química Aplicada Blvd. Enrique Reyna No. 140, San José de los Cerritos, Saltillo, Coah, C.P. 25294 México
| | - Ma. Guadalupe Méndez Montealvo
- CICATA unidad Querétaro Instituto Politécnico Nacional Cerro Blanco 141, Colinas del Cimatario. Santiago de Querétaro, QRO 76090 México
| | - María Luisa Rodríguez Marín
- Área Académica de Química Instituto de Ciencias Básicas e Ingeniería Universidad Autónoma del Estado de Hidalgo Ciudad del Conocimiento, Carretera Pachuca – Tulancingo km 4.5, Mineral de la Reforma, Hgo, C.P. 42184 México
- Cátedras‐CONACYT
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19
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Beech D, Beech J, Gould J, Hill S. Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15581] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Daniel Beech
- University of Nottingham Division of Food, Nutrition and Dietetics Sutton Bonington Leicestershire UK
| | - John Beech
- Real World Business Solutions Ltd Melton Mowbray Leicestershire UK
| | - Joanne Gould
- University of Nottingham Division of Food, Nutrition and Dietetics Sutton Bonington Leicestershire UK
| | - Sandra Hill
- Biopolymer Solutions Ltd Sutton Bonington Leicestershire UK
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20
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Abstract
The food packaging sector generates large volumes of plastic waste due to the high demand for packaged products with a short shelf-life. Biopolymers such as starch-based materials are a promising alternative to non-renewable resins, offering a sustainable and environmentally friendly food packaging alternative for single-use products. This article provides a chronology of the development of starch-based materials for food packaging. Particular emphasis is placed on the challenges faced in processing these materials using conventional processing techniques for thermoplastics and other emerging techniques such as electrospinning and 3D printing. The improvement of the performance of starch-based materials by blending with other biopolymers, use of micro- and nano-sized reinforcements, and chemical modification of starch is discussed. Finally, an overview of recent developments of these materials in smart food packaging is given.
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21
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La Fuente CI, do Val Siqueira L, Augusto PED, Tadini CC. Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT). INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102906] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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22
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Huang J, Hu Z, Hu L, Li G, Yao Q, Hu Y. Pectin-based active packaging: A critical review on preparation, physical properties and novel application in food preservation. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.026] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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23
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Functionality and Applicability of Starch-Based Films: An Eco-Friendly Approach. Foods 2021; 10:foods10092181. [PMID: 34574290 PMCID: PMC8467936 DOI: 10.3390/foods10092181] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 09/01/2021] [Accepted: 09/10/2021] [Indexed: 11/16/2022] Open
Abstract
The accumulation of high amounts of petro-based plastics is a growing environmental devastation issue, leading to the urgent need to innovate eco-safe packaging materials at an equivalent cost to save the environment. Among different substitutes, starch-based types and their blends with biopolymers are considered an innovative and smart material alternative for petrol-based polymers because of their abundance, low cost, biodegradability, high biocompatibility, and better-quality film-forming and improved mechanical characteristics. Furthermore, starch is a valuable, sustainable food packaging material. The rising and growing importance of designing starch-based films from various sources for sustainable food packaging purposes is ongoing research. Research on "starch food packaging" is still at the beginning, based on the few studies published in the last decade in Web of Science. Additionally, the functionality of starch-based biodegradable substances is technically a challenge. It can be improved by starch modification, blending starch with other biopolymers or additives, and using novel preparation techniques. Starch-based films have been applied to packaging various foods, such as fruits and vegetables, bakery goods, and meat, indicating good prospects for commercial utilization. The current review will give a critical snapshot of starch-based films' properties and potential applicability in the sustainable smart (active and intelligent) new packaging concepts and discuss new challenges and opportunities for starch bio composites.
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24
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González‐Seligra P, Goyanes S, Famá L. Effect of the Incorporation of Rich‐Amylopectin Starch Nano/Micro Particles on the Physicochemical Properties of Starch‐Based Nanocomposites Developed by Flat‐Die Extrusion. STARCH-STARKE 2021. [DOI: 10.1002/star.202100080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Paula González‐Seligra
- CONICET Universidad Nacional del Oeste Belgrano 369, B1718 San Antonio de Padua Buenos Aires Argentina
| | - Silvia Goyanes
- Departamento de Física FCEyN Universidad de Buenos Aires e IFIBA‐CONICET Intendente Güiraldes 2160 (C1428EGA), Pabellon 1, Ciudad Universitaria Buenos Aires Argentina
| | - Lucía Famá
- Departamento de Física FCEyN Universidad de Buenos Aires e IFIBA‐CONICET Intendente Güiraldes 2160 (C1428EGA), Pabellon 1, Ciudad Universitaria Buenos Aires Argentina
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25
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Vianna TC, Marinho CO, Marangoni Júnior L, Ibrahim SA, Vieira RP. Essential oils as additives in active starch-based food packaging films: A review. Int J Biol Macromol 2021; 182:1803-1819. [PMID: 34058206 DOI: 10.1016/j.ijbiomac.2021.05.170] [Citation(s) in RCA: 67] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 05/22/2021] [Accepted: 05/25/2021] [Indexed: 12/26/2022]
Abstract
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.
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Affiliation(s)
- Thomás Corrêa Vianna
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, 500 Albert Einstein Avenue, 13083-852 Campinas, São Paulo, Brazil
| | - Carolina Oliveira Marinho
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, 500 Albert Einstein Avenue, 13083-852 Campinas, São Paulo, Brazil
| | - Luís Marangoni Júnior
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Brazil
| | - Salam Adnan Ibrahim
- Department of Family and Consumer Sciences, North Carolina A&T State University, 171 Carver Hall, Greensboro, NC 27411, United States
| | - Roniérik Pioli Vieira
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, 500 Albert Einstein Avenue, 13083-852 Campinas, São Paulo, Brazil.
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26
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Montilla‐Buitrago CE, Gómez‐López RA, Solanilla‐Duque JF, Serna‐Cock L, Villada‐Castillo HS. Effect of Plasticizers on Properties, Retrogradation, and Processing of Extrusion‐Obtained Thermoplastic Starch: A Review. STARCH-STARKE 2021. [DOI: 10.1002/star.202100060] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Camilo E. Montilla‐Buitrago
- Research Group in Science and Technology of Agroindustrial Interest – CYTBIA, Department of Agroindustrial Engineering, Faculty of Agrarian Sciences Universidad del Cauca Cauca 190002 Colombia
| | - Rudy A. Gómez‐López
- Research Group in Science and Technology of Agroindustrial Interest – CYTBIA, Department of Agroindustrial Engineering, Faculty of Agrarian Sciences Universidad del Cauca Cauca 190002 Colombia
- Faculty of Engineering and Administration Universidad Nacional de Colombia Sede Palmira Valle del Cauca 763533 Colombia
| | - José F. Solanilla‐Duque
- Research Group in Science and Technology of Agroindustrial Interest – CYTBIA, Department of Agroindustrial Engineering, Faculty of Agrarian Sciences Universidad del Cauca Cauca 190002 Colombia
| | - Liliana Serna‐Cock
- Faculty of Engineering and Administration Universidad Nacional de Colombia Sede Palmira Valle del Cauca 763533 Colombia
| | - Héctor S. Villada‐Castillo
- Research Group in Science and Technology of Agroindustrial Interest – CYTBIA, Department of Agroindustrial Engineering, Faculty of Agrarian Sciences Universidad del Cauca Cauca 190002 Colombia
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27
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Lisitsyn A, Semenova A, Nasonova V, Polishchuk E, Revutskaya N, Kozyrev I, Kotenkova E. Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation. Polymers (Basel) 2021; 13:1592. [PMID: 34063360 PMCID: PMC8156411 DOI: 10.3390/polym13101592] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/12/2021] [Accepted: 05/13/2021] [Indexed: 12/13/2022] Open
Abstract
Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials. The possibilities of the application of main animal proteins and natural polysaccharides are considered in the review, including the sources, structure, and limitations of usage. The main ways for overcoming the limitations caused by the physico-chemical properties of biopolymers are also discussed, including composites approaches, plasticizers, and the addition of crosslinking agents. Approaches for the production of biopolymer-based films and coatings are classified according to wet and dried processes and considered depending on biopolymer types. The methods for mechanical, physico-chemical, hydration, and uniformity estimation of edible films are reviewed.
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Affiliation(s)
- Andrey Lisitsyn
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Anastasia Semenova
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Viktoria Nasonova
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Ekaterina Polishchuk
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia;
| | - Natalia Revutskaya
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Ivan Kozyrev
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Elena Kotenkova
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia;
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28
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Lopes H, Oliveira G, Talabi S, Lucas A. Production of thermoplastic starch and poly (butylene adipate-co-terephthalate) films assisted by solid-state shear pulverization. Carbohydr Polym 2021; 258:117732. [DOI: 10.1016/j.carbpol.2021.117732] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 01/12/2021] [Accepted: 01/27/2021] [Indexed: 11/29/2022]
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29
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Ceballos RL, von Bilderling C, Guz L, Bernal C, Famá L. Effect of greenly synthetized silver nanoparticles on the properties of active starch films obtained by extrusion and compression molding. Carbohydr Polym 2021; 261:117871. [PMID: 33766358 DOI: 10.1016/j.carbpol.2021.117871] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 02/20/2021] [Accepted: 02/22/2021] [Indexed: 12/13/2022]
Abstract
Replacing packaging plastics with biodegradable active materials is an emerging concern. In this context, thermoplastic starch (TPS) films and nanocomposites containing different concentrations of silver nanoparticles synthetized with starch and yerba mate (TPS-AgNP1: 0.006 wt.% and TPS-AgNP2: 0.015 wt.%) were developed by extrusion and compression molding. Spherical AgNP of 20-130 nm were obtained after the green synthesis and excellent adhesion between AgNP and the matrix was observed. Consequently, both composites exhibited higher stiffness and tensile strength values than TPS, indicating a reinforcing effect of AgNP. TPS-AgNP1 showed the highest strain at break and toughness values, and TPS-AgNP2 presented the lowest moisture content and ability to delay E. coli growth. Additionally, all materials disintegrated after 4 weeks of burial and resulted thermally stable up to 240 °C. This investigation provides a convenient and inexpensive way to develop starch-based nanocomposites with improved properties which appear to be promising as active packaging materials.
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Affiliation(s)
- Rocío L Ceballos
- Laboratorio de Polímeros y Materiales Compuestos (LP&MC), Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires e Instituto de Física de Buenos Aires (IFIBA-CONICET), Intendente Güiraldes 2160 (C1428EGA), Pabellón 1, Ciudad Universitaria, Buenos Aires, Argentina.
| | - Catalina von Bilderling
- Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA, CONICET-UNLP), Diagonal 113, Casco Urbano, B1900, La Plata, Provincia de Buenos Aires, Argentina; Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Güiraldes 2160 (C1428EGA), Pabellón 1, Ciudad Universitaria, Buenos Aires, Argentina.
| | - Lucas Guz
- Laboratorio de Polímeros y Materiales Compuestos (LP&MC), Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires e Instituto de Física de Buenos Aires (IFIBA-CONICET), Intendente Güiraldes 2160 (C1428EGA), Pabellón 1, Ciudad Universitaria, Buenos Aires, Argentina; Instituto de Investigación e Ingeniería Ambiental (IIIA), CONICET, Universidad Nacional de San Martín, 25 de Mayo y Francia (1650), San Martín, Provincia de Buenos Aires, Argentina.
| | - Celina Bernal
- Instituto de Tecnología en Polímeros y Nanotecnología (ITPN, UBA-CONICET), Facultad de Ingeniería, Universidad de Buenos Aires, Av. Las Heras 2214 (1127), Buenos Aires, Argentina.
| | - Lucía Famá
- Laboratorio de Polímeros y Materiales Compuestos (LP&MC), Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires e Instituto de Física de Buenos Aires (IFIBA-CONICET), Intendente Güiraldes 2160 (C1428EGA), Pabellón 1, Ciudad Universitaria, Buenos Aires, Argentina.
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Chen W, Ma S, Wang Q, McClements DJ, Liu X, Ngai T, Liu F. Fortification of edible films with bioactive agents: a review of their formation, properties, and application in food preservation. Crit Rev Food Sci Nutr 2021; 62:5029-5055. [PMID: 33554629 DOI: 10.1080/10408398.2021.1881435] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Biodegradable films constructed from food ingredients are being developed for food coating and packaging applications to create more sustainable and environmentally friendly alternatives to plastics and other synthetic film-forming materials. In particular, there is a focus on the creation of active packaging materials from natural ingredients, especially plant-based ones. The film matrix is typically constructed from film-forming food components, such as proteins, polysaccharides and lipids. These matrices can be fortified with active ingredients, such as antioxidants and antimicrobials, so as to enhance their functional properties. Edible active films must be carefully designed to have the required optical, mechanical, barrier, and preservative properties needed for commercial applications. This review focuses on the fabrication, properties, and functional performance of edible films constructed from natural active ingredients. It provides an overview of the type of active ingredients that can be used, how they interact with the film matrix, how they migrate through the films, and how they are released. It also discusses the potential application of these active films for food preservation. Finally, future trends are highlighted and areas where further research are required are discussed.
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Affiliation(s)
- Wenzhang Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Shaobo Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Qiankun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - To Ngai
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, Hong Kong
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China.,Department of Chemistry, The Chinese University of Hong Kong, Shatin, Hong Kong
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Vedove TM, Maniglia BC, Tadini CC. Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110274] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Guz L, González‐Seligra P, Ochoa‐Yepes O, Estevez‐Areco S, Famá L, Goyanes S. Influence of Different Commercial Modified Cassava Starches on the Physicochemical Properties of Thermoplastic Edible Films Obtained by Flat‐Die Extrusion. STARCH-STARKE 2020. [DOI: 10.1002/star.202000167] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Lucas Guz
- Departamento de Física, FCEyN Universidad de Buenos Aires e IFIBA‐CONICET Intendente Güiraldes 2160, Pabellon 1, Ciudad Universitaria Buenos Aires 1428 Argentina
- Instituto de Investigación e Ingeniería Ambiental (IIIA‐3ia), CONICET Universidad Nacional de San Martín 25 de Mayo y Francia San Martin Provincia de Buenos Aires 1650 Argentina
| | - Paula González‐Seligra
- Departamento de Física, FCEyN Universidad de Buenos Aires e IFIBA‐CONICET Intendente Güiraldes 2160, Pabellon 1, Ciudad Universitaria Buenos Aires 1428 Argentina
| | - Oswaldo Ochoa‐Yepes
- Departamento de Física, FCEyN Universidad de Buenos Aires e IFIBA‐CONICET Intendente Güiraldes 2160, Pabellon 1, Ciudad Universitaria Buenos Aires 1428 Argentina
| | - Santiago Estevez‐Areco
- Departamento de Física, FCEyN Universidad de Buenos Aires e IFIBA‐CONICET Intendente Güiraldes 2160, Pabellon 1, Ciudad Universitaria Buenos Aires 1428 Argentina
| | - Lucía Famá
- Departamento de Física, FCEyN Universidad de Buenos Aires e IFIBA‐CONICET Intendente Güiraldes 2160, Pabellon 1, Ciudad Universitaria Buenos Aires 1428 Argentina
| | - Silvia Goyanes
- Departamento de Física, FCEyN Universidad de Buenos Aires e IFIBA‐CONICET Intendente Güiraldes 2160, Pabellon 1, Ciudad Universitaria Buenos Aires 1428 Argentina
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Estevez-Areco S, Guz L, Candal R, Goyanes S. Active bilayer films based on cassava starch incorporating ZnO nanorods and PVA electrospun mats containing rosemary extract. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106054] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Li B, Zhang Y, Xu F, Khan MR, Zhang Y, Huang C, Zhu K, Tan L, Chu Z, Liu A. Supramolecular structure of Artocarpus heterophyllus Lam seed starch prepared by improved extrusion cooking technology and its relationship with in vitro digestibility. Food Chem 2020; 336:127716. [PMID: 32768910 DOI: 10.1016/j.foodchem.2020.127716] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 07/25/2020] [Accepted: 07/28/2020] [Indexed: 12/13/2022]
Abstract
Jackfruit seed starch (JFSS) was modified by an improved extrusion cooking technology (IECT), and the supramolecular structure, molecular weight, debranched chain length distributions, relative crystallinity (Rc), and amylose content, were studied. During IECT, the α-1.4-glycosidic bond in amylopectin was broken, which led to decreased radius of gyration (Rg), number-average molar mass (Mn), weight-average molar mass (Mw), long chains and Rc. The medium and short chains and PI (Mw/Mn) increased, while the amylose content hardly changed. The crystalline structure of JFSS was converted from A-type to V-type. Increasing the temperature and screw speed during the treatment significantly increased the medium and short chains and Rg, while it decreased the long chains, amylose, Mn, Mw, PI, and Rc. However, the opposite effect was observed when increasing the moisture content. The in vitro digestibility of JFSS was significantly improved after IECT, due to destruction of starch supramolecular structure according to principal component analysis.
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Affiliation(s)
- Bo Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China; Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Yutong Zhang
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, Gangwon 25457, South Korea
| | - Fei Xu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Muhammad Rafiullah Khan
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China.
| | - Chongxing Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China.
| | - Kexue Zhu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Lehe Tan
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Zhong Chu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Aiqin Liu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
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Jeya Jeevahan J, Chandrasekaran M, Venkatesan S, Sriram V, Britto Joseph G, Mageshwaran G, Durairaj R. Scaling up difficulties and commercial aspects of edible films for food packaging: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.014] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Ceballos RL, Ochoa-Yepes O, Goyanes S, Bernal C, Famá L. Effect of yerba mate extract on the performance of starch films obtained by extrusion and compression molding as active and smart packaging. Carbohydr Polym 2020; 244:116495. [PMID: 32536399 DOI: 10.1016/j.carbpol.2020.116495] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 05/21/2020] [Accepted: 05/22/2020] [Indexed: 12/25/2022]
Abstract
Native or hydrolyzed starch and yerba mate extract (10 wt.% or 20 wt.%) films prepared by extrusion and compression molding were investigated. Native starch material (TPNS) exhibited lower water vapor permeability and higher Young's Modulus (E) compared to hydrolyzed starch matrix (TPHS) but decreases in strain at break (εb) and toughness (T). The incorporation of 10 wt.% of extract in TPNS led to greater E and εb and it resulted the most hydrophobic material. Conversely, TPHS with 20 wt.% of additive resulted the film with the highest εb and T, indicating a plasticizing effect of the extract in this concentration and system. All materials disintegrated after 10 weeks of burial, contributing to waste reduction. Biofilms containing yerba mate extract showed antioxidant activity and color changes in different pH, indicating their promising role as active and smart packaging for food, in accordance with the new trends for biodegradable and functional packaging.
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Affiliation(s)
- Rocío L Ceballos
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Física, Laboratorio de Polímeros y Materiales Compuestos (LP&MC), Instituto de Física de Buenos Aires (IFIBA-CONICET), Ciudad Universitaria (1428), Ciudad Autónoma de Buenos Aires, Buenos Aires, Argentina.
| | - Oswaldo Ochoa-Yepes
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Física, Laboratorio de Polímeros y Materiales Compuestos (LP&MC), Instituto de Física de Buenos Aires (IFIBA-CONICET), Ciudad Universitaria (1428), Ciudad Autónoma de Buenos Aires, Buenos Aires, Argentina.
| | - Silvia Goyanes
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Física, Laboratorio de Polímeros y Materiales Compuestos (LP&MC), Instituto de Física de Buenos Aires (IFIBA-CONICET), Ciudad Universitaria (1428), Ciudad Autónoma de Buenos Aires, Buenos Aires, Argentina.
| | - Celina Bernal
- Instituto de Tecnología en Polímeros y Nanotecnología ITPN, UBA-CONICET, Facultad de Ingeniería, Universidad de Buenos Aires, Av. Las Heras 2214 (1127), Buenos Aires, Argentina.
| | - Lucía Famá
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Física, Laboratorio de Polímeros y Materiales Compuestos (LP&MC), Instituto de Física de Buenos Aires (IFIBA-CONICET), Ciudad Universitaria (1428), Ciudad Autónoma de Buenos Aires, Buenos Aires, Argentina.
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38
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Simões BM, Cagnin C, Yamashita F, Olivato JB, Garcia PS, de Oliveira SM, Eiras Grossmann MV. Citric acid as crosslinking agent in starch/xanthan gum hydrogels produced by extrusion and thermopressing. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108950] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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39
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Altayan MM, Ayaso M, Al Darouich T, Karabet F. The effect of increasing soaking time on the properties of premixing starch–glycerol–water suspension before melt-blending process: comparative study on the behavior of wheat and corn starches. Polym Bull (Berl) 2020. [DOI: 10.1007/s00289-019-02826-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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40
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González K, Iturriaga L, González A, Eceiza A, Gabilondo N. Improving mechanical and barrier properties of thermoplastic starch and polysaccharide nanocrystals nanocomposites. Eur Polym J 2020. [DOI: 10.1016/j.eurpolymj.2019.109415] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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41
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Effects of multiphase transitions and reactive extrusion on in situ thermoplasticization/succination of cassava starch. Carbohydr Polym 2019; 225:115250. [DOI: 10.1016/j.carbpol.2019.115250] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 08/21/2019] [Accepted: 08/25/2019] [Indexed: 02/07/2023]
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42
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Medina-Jaramillo C, Estevez-Areco S, Goyanes S, López-Córdoba A. Characterization of Starches Isolated from Colombian Native Potatoes and Their Application as Novel Edible Coatings for Wild Andean Blueberries ( Vaccinium meridionale Swartz). Polymers (Basel) 2019; 11:E1937. [PMID: 31775337 PMCID: PMC6960923 DOI: 10.3390/polym11121937] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 11/15/2019] [Accepted: 11/21/2019] [Indexed: 12/11/2022] Open
Abstract
Andean blueberry is a promissory fruit native to South America. The current work aimed to characterize starches isolated from Colombian native potatoes and to evaluate the effect of the application of starch edible coatings on the changes in the physicochemical quality parameters of the Andean blueberry during storage. Starches were isolated from three different potatoes varieties (pacha negra, mora, and alcarrosa) and characterized. Then, starch-based coatings were applied to Andean blueberries, and the changes in their quality parameters were monitored during 12 days of storage. Despite the phenotypical differences in the starch sources used, starches were similar in terms of their granule morphology, amylose content (~19%), crystallinity degree (~46%), and thermal properties. Coatings were able to reduce the gaseous exchange of the fruit, and, thus, the respiration rate of all coated blueberries was ~27% lower compared to the uncoated fruits (p < 0.05) at the end of the storage. While the application of starch coatings did not prevent water loss, all samples reached water loss of up 20%. Besides, the coated fruits showed soluble solids contents ~14% higher compared to the control one, as well as better bright and firmness. The new edible coatings can help add value to the Andean blueberry.
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Affiliation(s)
- Carolina Medina-Jaramillo
- Facultad Seccional Duitama, Escuela de Administración de Empresas Agropecuarias, Universidad Pedagógica y Tecnológica de Colombia, Carrera18 con Calle 22 Duitama 150461, Boyacá, Colombia;
| | - Santiago Estevez-Areco
- Facultad de Ciencias Exactas y Naturales, Departamento de Física, Laboratorio de Polímeros y Materiales Compuestos (LP&MC), Instituto de Física de Buenos Aires (IFIBA-CONICET), Universidad de Buenos Aires, Buenos Aires C1428, Argentina;
| | - Silvia Goyanes
- Facultad de Ciencias Exactas y Naturales, Departamento de Física, Laboratorio de Polímeros y Materiales Compuestos (LP&MC), Instituto de Física de Buenos Aires (IFIBA-CONICET), Universidad de Buenos Aires, Buenos Aires C1428, Argentina;
| | - Alex López-Córdoba
- Facultad Seccional Duitama, Escuela de Administración de Empresas Agropecuarias, Universidad Pedagógica y Tecnológica de Colombia, Carrera18 con Calle 22 Duitama 150461, Boyacá, Colombia;
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43
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Tomaszewska‐Ciosk E, Zdybel E, Drożdż W. Model of Retrogradation of Extruded Potato Starch. STARCH-STARKE 2019. [DOI: 10.1002/star.201900145] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ewa Tomaszewska‐Ciosk
- Department of Food Storage and TechnologyFaculty of Biotechnology and Food ScienceWroclaw University of Environmental and Life Sciences 37 Chełmońskiego Street 51‐630 Wrocław Poland
| | - Ewa Zdybel
- Department of Food Storage and TechnologyFaculty of Biotechnology and Food ScienceWroclaw University of Environmental and Life Sciences 37 Chełmońskiego Street 51‐630 Wrocław Poland
| | - Wioletta Drożdż
- Department of Food Storage and TechnologyFaculty of Biotechnology and Food ScienceWroclaw University of Environmental and Life Sciences 37 Chełmońskiego Street 51‐630 Wrocław Poland
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44
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Estevez-Areco S, Guz L, Famá L, Candal R, Goyanes S. Bioactive starch nanocomposite films with antioxidant activity and enhanced mechanical properties obtained by extrusion followed by thermo-compression. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.054] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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45
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Crystal structure transformations in extruded starch plasticized with glycerol and urea. Polym Bull (Berl) 2019. [DOI: 10.1007/s00289-019-02999-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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46
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Calderón-Castro A, Jacobo-Valenzuela N, Félix-Salazar LA, Zazueta-Morales JDJ, Martínez-Bustos F, Fitch-Vargas PR, Carrillo-López A, Aguilar-Palazuelos E. Optimization of corn starch acetylation and succinylation using the extrusion process. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3940-3950. [PMID: 31413419 PMCID: PMC6675835 DOI: 10.1007/s13197-019-03863-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/28/2019] [Accepted: 05/30/2019] [Indexed: 10/26/2022]
Abstract
Starch chemical modification can be used in order to obtain modified starches (MS) with low affinity to water. Acetylated and succinylated starches whose applications as food ingredient depend upon their degree of substitution (DS) may be produced by esterifying starch through the extrusion process (EP). The Food and Drug Administration recommends a DS of 0.2 and 0.05 for acetylated and succinylated starches, respectively. The objective of this study was to find mathematical models to obtain the optimum values of DS, Water absorption Index (WAI) and Water Solubility Index (WSI) for MS with safe-for-food-use DS and low affinity to water, modifying the starches by acetylation and succinylation using EP. The process variables were Barrel Temperature (BT, 80-160 °C), Screw Speed (SS, 100-200 rpm) and Reactant Concentration (RC, Acetylation, 0-13% and Succinylation, 0-3%). The best conditions to obtain acetylated starches were RC = 7.88%, BT = 80 °C and SS = 100 rpm, presenting values of DS = 0.2, WAI = 7.67 g/g and WSI = 6.15%. On the other hand, the optimum conditions to obtain succinylated starches were RC = 1.12%, BT = 80 °C and SS = 126 rpm, obtaining values of DS = 0.05, WAI = 3.40 g/g and WSI = 7.92%. These results showed that it is possible to obtain acetylated and succinylated MS with safe-for-food-use levels of DS and with low affinity to water, using EP.
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Affiliation(s)
- Abraham Calderón-Castro
- Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, 80010 Culiacán, Sinaloa Mexico
| | - Noelia Jacobo-Valenzuela
- Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, 80010 Culiacán, Sinaloa Mexico
| | - Luis Alejandro Félix-Salazar
- Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, 80010 Culiacán, Sinaloa Mexico
| | - José de Jesús Zazueta-Morales
- Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, 80010 Culiacán, Sinaloa Mexico
| | - Fernando Martínez-Bustos
- Centro de Investigación y de Estudios Avanzados, Libramiento Norponiente, Fracc. Real de Juriquilla, 76230 Querétaro, Querétaro Mexico
| | - Perla Rosa Fitch-Vargas
- Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, 80010 Culiacán, Sinaloa Mexico
| | - Armando Carrillo-López
- Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, 80010 Culiacán, Sinaloa Mexico
| | - Ernesto Aguilar-Palazuelos
- Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, 80010 Culiacán, Sinaloa Mexico
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47
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López-Córdoba A, Estevez-Areco S, Goyanes S. Potato starch-based biocomposites with enhanced thermal, mechanical and barrier properties comprising water-resistant electrospun poly (vinyl alcohol) fibers and yerba mate extract. Carbohydr Polym 2019; 215:377-387. [DOI: 10.1016/j.carbpol.2019.03.105] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Revised: 03/25/2019] [Accepted: 03/30/2019] [Indexed: 01/12/2023]
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48
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Improving properties of normal maize starch films using dual-modification: Combination treatment of debranching and hydroxypropylation. Int J Biol Macromol 2019; 130:197-202. [DOI: 10.1016/j.ijbiomac.2019.02.144] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2018] [Revised: 02/13/2019] [Accepted: 02/23/2019] [Indexed: 11/23/2022]
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49
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Ochoa-Yepes O, Di Giogio L, Goyanes S, Mauri A, Famá L. Influence of process (extrusion/thermo-compression, casting) and lentil protein content on physicochemical properties of starch films. Carbohydr Polym 2019; 208:221-231. [DOI: 10.1016/j.carbpol.2018.12.030] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2018] [Revised: 12/09/2018] [Accepted: 12/10/2018] [Indexed: 01/29/2023]
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50
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Improvement of phenolic compounds extraction from high-starch lotus (Nelumbo nucifera G.) seed kernels using glycerol: New insights to amylose/amylopectin – Phenolic relationships. Food Chem 2019; 274:933-941. [DOI: 10.1016/j.foodchem.2018.09.022] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Revised: 09/03/2018] [Accepted: 09/03/2018] [Indexed: 12/13/2022]
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