1
|
Chen K, Wei P, Jia M, Wang L, Li Z, Zhang Z, Liu Y, Shi L. Research Progress in Modifications, Bioactivities, and Applications of Medicine and Food Homologous Plant Starch. Foods 2024; 13:558. [PMID: 38397535 PMCID: PMC10888398 DOI: 10.3390/foods13040558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 02/03/2024] [Accepted: 02/08/2024] [Indexed: 02/25/2024] Open
Abstract
Starchy foods are an essential part of people's daily diet. Starch is the primary substance used by plants to store carbohydrates, and it is the primary source of energy for humans and animals. In China, a variety of plants, including edible medicinal plants, such as Pueraria root, yam tuber and coix seed, are rich in starch. However, limited by their inherent properties, kudzu starch and other starches are not suitable for the modern food industry. Natural starch is frequently altered by physical, chemical, or biological means to give it superior qualities to natural starch as it frequently cannot satisfy the demands of industrial manufacturing. Therefore, the deep processing market of modified starch and its products has a great potential. This paper reviews the modification methods which can provide excellent functional, rheological, and processing characteristics for these starches that can be used to improve the physical and chemical properties, texture properties, and edible qualities. This will provide a comprehensive reference for the modification and application of starch from medicinal and edible plants.
Collapse
Affiliation(s)
- Kai Chen
- Shangrao Innovation Institute of Agricultural Technology, College of Life Science, Shangrao Normal University, Shangrao 334001, China; (K.C.); (P.W.)
| | - Pinghui Wei
- Shangrao Innovation Institute of Agricultural Technology, College of Life Science, Shangrao Normal University, Shangrao 334001, China; (K.C.); (P.W.)
| | - Meiqi Jia
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; (M.J.); (L.W.)
| | - Lihao Wang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; (M.J.); (L.W.)
| | - Zihan Li
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; (Z.L.); (Z.Z.)
| | - Zhongwei Zhang
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; (Z.L.); (Z.Z.)
| | - Yuhuan Liu
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; (Z.L.); (Z.Z.)
| | - Lin Shi
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; (M.J.); (L.W.)
| |
Collapse
|
2
|
Alves JDS, Canabarro NI, Boeira CP, Melo PTS, Aouada MRDM, da Rosa CS. Design of Biodegradable Films Using Pecan Nut Cake Extracts for Food Packing. Foods 2023; 12:foods12071405. [PMID: 37048226 PMCID: PMC10093672 DOI: 10.3390/foods12071405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/18/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
The excessive consumption of plastic packaging and its consequent disposal and accumulation in the environment have aroused the interest of researchers in developing packaging that can cause less harm to nature. In this sense, this article presents research on the addition of antioxidant extracts from pecan nut cake in biodegradable packaging made with a polymeric mixture of gelatin and corn starch. The films produced were characterized by scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy, thickness, mechanical properties, water vapor permeability (WVP), solubility, water contact angle, optical properties, in vitro bioactive activity, and biodegradability. A higher concentration of total phenolic compounds (101.61 mg GAE/g) was found for the condition where alcohol content and extraction time were 65% and 20 min, respectively. Pecan nut cake (PNC( extracts did not influence the film’s tensile strength, and elongation at break was tightly increased by adding 10–20% extracts. The film’s characterization pointed to more than 67% solubility, and adding PNC extract implied more hydrophilic surfaces (contact angles lower than 65°). Furthermore, the film opacity showed a linear relation with PNC extract concentration, and a higher luminosity (L*) was observed for the film without extract. Furthermore, the antioxidant activity of the films was enhanced with the addition of PNC extracts, and complete biodegradation was observed until the ninth day. Therefore, biodegradable films prepared from a mixture of gelatin starch and enriched with PNC extracts showed excellent mechanical properties and potential as carriers of antioxidant compounds, allowing us to propose their use as active packing.
Collapse
Affiliation(s)
- Jamila dos Santos Alves
- Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, RS, Brazil
- Correspondence: (J.d.S.A.); (M.R.d.M.A.)
| | | | - Caroline Pagnossim Boeira
- Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, RS, Brazil
| | - Pamela Thais Sousa Melo
- Hybrid Composites and Nanocomposites Group, Department of Physics and Chemistry, Universidade Estadual Paulista (UNESP), Ilha Solteira 15385-000, SP, Brazil
| | - Marcia Regina de Moura Aouada
- Hybrid Composites and Nanocomposites Group, Department of Physics and Chemistry, Universidade Estadual Paulista (UNESP), Ilha Solteira 15385-000, SP, Brazil
- Correspondence: (J.d.S.A.); (M.R.d.M.A.)
| | - Claudia Severo da Rosa
- Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, RS, Brazil
| |
Collapse
|
3
|
Chen J, Chai J, Chen X, Huang M, Zeng X, Xu X. Development of edible films by incorporating nanocrystalline cellulose and anthocyanins into modified myofibrillar proteins. Food Chem 2023; 417:135820. [PMID: 36940514 DOI: 10.1016/j.foodchem.2023.135820] [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: 12/17/2022] [Revised: 02/13/2023] [Accepted: 02/27/2023] [Indexed: 03/11/2023]
Abstract
In this study, a myofibrillar protein (MP) system was used to investigate the film properties changes by adjusting the intensity of the interaction of proteins with other food components. The structure and rheological properties of several film-forming solutions were then determined. Furthermore, the structure of these composite films was examined using Fourier transform infrared (FT-IR), X-ray diffraction (XRD), and X-ray photoelectron spectroscopy (XPS). The smooth and uniform surface acquired by scanning electron microscopy (SEM) substantiated the increased compatibility and continuity observed for films with greater food component interaction. In addition, the MP-based edible films with stronger food component interactions (the MP-Myr/ANT/NCC group) displayed superior mechanical (tensile strength: 6.68 MPa, elongation at break: 94.43%), water vapor barrier (10.01 × 10-9 g m-1 s-1 Pa-1), and ammonia sensitivity (total color difference: 17.00) capabilities compared to those of the other groups (the MP/ANT/NCC, MP-Lut/ANT/NCC, and MP-Que/ANT/NCC groups).
Collapse
Affiliation(s)
- Jiahui Chen
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jiale Chai
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Mingyuan Huang
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xianming Zeng
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| |
Collapse
|
4
|
dos Santos Freitas MM, Barbosa JR, dos Santos Martins EM, da Silva Martins LH, de Souza Farias F, de Fátima Henriques Lourenço L, da Silva e Silva N. KNN algorithm and multivariate analysis to select and classify starch films. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
5
|
Anubha M, Saranya R, Chandrasatheesh C, Jayapriya J. Effect of neem gum on water sorption, biodegradability and mechanical properties of thermoplastic corn starch-based packaging films. Chem Ind 2022. [DOI: 10.1080/00194506.2022.2065368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- M. Anubha
- Department of Biotechnology, Vel Tech High Tech Dr Rangarajan Dr Sakunthala Engineering College, Avadi, Chennai, India
| | - R. Saranya
- Department of Applied Science and Technology, AC Tech, Anna University, Chennai, India
| | - C. Chandrasatheesh
- Department of Applied Science and Technology, AC Tech, Anna University, Chennai, India
| | - J. Jayapriya
- Department of Applied Science and Technology, AC Tech, Anna University, Chennai, India
| |
Collapse
|
6
|
Chathuranga H, Marriam I, Chen S, Zhang Z, MacLeod J, Liu Y, Yang H, Yan C. Multistimulus-Responsive Graphene Oxide/Fe 3O 4/Starch Soft Actuators. ACS APPLIED MATERIALS & INTERFACES 2022; 14:16772-16779. [PMID: 35362958 DOI: 10.1021/acsami.2c03486] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Soft actuators that respond to external stimuli like moisture, magnetism, light, and temperature have received tremendous attention owing to their promising potential in many frontier applications, including smart switches, soft robots, sensors, and artificial muscles. However, most of the conventional actuators can only be triggered by a solo stimulus and demand advanced manufacturing techniques that utilize expensive, hazardous, and synthetic raw materials. Herein, we design and fabricate a multiple stimuli-responsive actuator using graphene oxide, Fe3O4 nanoparticles, and tapioca starch via a water evaporation-induced self-assembly method. The resultant hybrid actuator exhibits a bending speed of ∼72° s-1 upon moisture exposure. Moreover, it can perform clockwise and counterclockwise rotations, linear motion, and magnetic object capture by regulating a magnetic field. As representative examples, the actuator is used to fabricate various smart devices such as smart curtains, biomimetic structures, and a smart gripper that undergo complex and consecutive motion under the influence of multiple stimuli.
Collapse
Affiliation(s)
- Hiran Chathuranga
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, 2 George Street, Brisbane, QLD 4000, Australia
- Centre for Materials Science, Queensland University of Technology, 2 George Street, Brisbane, QLD 4000, Australia
| | - Ifra Marriam
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, 2 George Street, Brisbane, QLD 4000, Australia
- Centre for Materials Science, Queensland University of Technology, 2 George Street, Brisbane, QLD 4000, Australia
| | - Su Chen
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, 2 George Street, Brisbane, QLD 4000, Australia
- Centre for Materials Science, Queensland University of Technology, 2 George Street, Brisbane, QLD 4000, Australia
| | - Zhanying Zhang
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, 2 George Street, Brisbane, QLD 4000, Australia
- Centre for Agriculture and the Bioeconomy, Faculty of Science, Queensland University of Technology, 2 George Street, Brisbane, QLD 4000, Australia
| | - Jennifer MacLeod
- Centre for Materials Science, Queensland University of Technology, 2 George Street, Brisbane, QLD 4000, Australia
- School of Chemistry and Physics, Faculty of Science, Queensland University of Technology, 2 George Street, Brisbane, QLD 4000, Australia
| | - Yinong Liu
- Department of Mechanical Engineering, The University of Western Australia, 35 Stirling Highway, Perth, WA 6009, Australia
| | - Hong Yang
- Department of Mechanical Engineering, The University of Western Australia, 35 Stirling Highway, Perth, WA 6009, Australia
| | - Cheng Yan
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, 2 George Street, Brisbane, QLD 4000, Australia
- Centre for Materials Science, Queensland University of Technology, 2 George Street, Brisbane, QLD 4000, Australia
| |
Collapse
|
7
|
Mohammed AABA, Omran AAB, Hasan Z, Ilyas RA, Sapuan SM. Wheat Biocomposite Extraction, Structure, Properties and Characterization: A Review. Polymers (Basel) 2021; 13:polym13213624. [PMID: 34771181 PMCID: PMC8587943 DOI: 10.3390/polym13213624] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 09/24/2021] [Accepted: 10/07/2021] [Indexed: 12/15/2022] Open
Abstract
Biocomposite materials create a huge opportunity for a healthy and safe environment by replacing artificial plastic and materials with natural ingredients in a variety of applications. Furniture, construction materials, insulation, and packaging, as well as medical devices, can all benefit from biocomposite materials. Wheat is one of the world’s most widely cultivated crops. Due to its mechanical and physical properties, wheat starch, gluten, and fiber are vital in the biopolymer industry. Glycerol as a plasticizer considerably increased the elongation and water vapor permeability of wheat films. Wheat fiber developed mechanical and thermal properties as a result of various matrices; wheat gluten is water insoluble, elastic, non-toxic, and biodegradable, making it useful in biocomposite materials. This study looked at the feasibility of using wheat plant components such as wheat, gluten, and fiber in the biocomposite material industry.
Collapse
Affiliation(s)
- Abdulrahman A. B. A. Mohammed
- Department of Mechanical Engineering, College of Engineering, Universiti Tenaga Nasional, Jalan Ikram-Uniten, Kajang 43000, Selangor, Malaysia; (A.A.B.A.M.); (Z.H.)
| | - Abdoulhdi A. Borhana Omran
- Department of Mechanical Engineering, College of Engineering, Universiti Tenaga Nasional, Jalan Ikram-Uniten, Kajang 43000, Selangor, Malaysia; (A.A.B.A.M.); (Z.H.)
- Department of Mechanical Engineering, College of Engineering Science & Technology, Sebha University, Sabha 00218, Libya
- Correspondence: (A.A.B.O.); (R.A.I.); (S.M.S.)
| | - Zaimah Hasan
- Department of Mechanical Engineering, College of Engineering, Universiti Tenaga Nasional, Jalan Ikram-Uniten, Kajang 43000, Selangor, Malaysia; (A.A.B.A.M.); (Z.H.)
| | - R. A. Ilyas
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia
- Centre for Advanced Composite Materials (CACM), Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia
- Correspondence: (A.A.B.O.); (R.A.I.); (S.M.S.)
| | - S. M. Sapuan
- Laboratory of Biocomposite Technology, Institute of Tropical Forestry and Forest Products (INTROP), Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Advanced Engineering Materials and Composites Research Centre (AEMC), Department of Mechanical and Manufacturing Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Correspondence: (A.A.B.O.); (R.A.I.); (S.M.S.)
| |
Collapse
|
8
|
Yazdanpanah M, Nojavan S. Cyclodextrin-starch hard gel as an efficient green sorbent for dispersive micro solid-phase extraction of eight polycyclic aromatic hydrocarbons from environmental water samples. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106509] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|
9
|
Mango seed starch: A sustainable and eco-friendly alternative to increasing industrial requirements. Int J Biol Macromol 2021; 183:1807-1817. [PMID: 34051254 DOI: 10.1016/j.ijbiomac.2021.05.157] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 05/20/2021] [Accepted: 05/23/2021] [Indexed: 12/21/2022]
Abstract
During processing of mango (Mangifera indica) into beverages, squashes and jellies, by-products such as peel and kernel are generated. The higher generation volume of mango-seed makes it cheaper and readily available material for extraction of starch. The current article addresses the mango-seed as potential source of starch over the conventional sources. The starch isolation, its composition structural morphology along with the various physicochemical properties are well discussed. Various modifications for improving the functionality of mango-seed starch (MSS) are comprehensively investigated based on the previous findings. Digestibility profile and glycaemic index of MSS reflected the presence of more resistant starch compared to other conventional starches; making it suitable ingredient for managing diabetes. The structure of mango seed starch can be easily manipulated using biological, chemical and physical methods for improving its application in the foods. Possible utilization of the MSS at large scale will improve the economic viability of the mango processing industries.
Collapse
|
10
|
Mahajan P, Bera MB, Panesar PS, Chauhan A. Millet starch: A review. Int J Biol Macromol 2021; 180:61-79. [PMID: 33727186 DOI: 10.1016/j.ijbiomac.2021.03.063] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 03/11/2021] [Accepted: 03/12/2021] [Indexed: 01/10/2023]
Abstract
The demand for millets and their products is becoming popular globally due to their various health-promoting properties. The major constituent of the millet is its starch which contributes about 70% of total millet grain and decides the quality of millet-based food products. The application of starch for various purposes is dependent upon its physicochemical, structural, and functional properties. A native starch does not possess all the required properties for a specific use. However, product-specific properties can be achieved by modifying the structure of starches. Information deficit on millet starch has undermined its potential use in new food product design. The objective of this review is to examine the chemical composition, characterization, structural chemistry, digestibility, hydrolysis, and modification techniques of the millet starches. The review paper also discusses the various applications of native and modified starches in the food industry.
Collapse
Affiliation(s)
- Palak Mahajan
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India
| | - Manab B Bera
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India.
| | - Parmjit S Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India
| | - Anil Chauhan
- Department of Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, UP, India
| |
Collapse
|
11
|
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.
Collapse
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.
| |
Collapse
|
12
|
|
13
|
Chang'a EP, Abdallh ME, Ahiwe EU, Mbaga S, Zhu ZY, Fru-Nji F, Iji PA. Replacement value of cassava for maize in broiler chicken diets supplemented with enzymes. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 33:1126-1137. [PMID: 31480161 PMCID: PMC7322659 DOI: 10.5713/ajas.19.0263] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Accepted: 07/16/2019] [Indexed: 11/27/2022]
Abstract
Objective Pellet durability, particle size distribution, growth response, tibia bone characteristics and energy retention were measured to evaluate cassava as an alternative energy source to replace maize in broiler diets with or without Ronozyme (A+VP) enzyme composites. Methods A total of 480 one-day broiler chicks were randomly assigned to 8 treatments in a 4×2 factorial arrangement. Four levels of cassava: (0%, 25%, 50%, 75%) and 2 levels of enzymes (0 and 500 g/tonne) were used. Each treatment was replicated six times, with ten birds per replicate. Results The particle size distribution in the diets showed an increasing trend of small particles with increase in cassava level. Pellet durability decreased (p<0.05) with cassava inclusion. Feed intake was highest in birds fed diets with medium cassava level at 1 to 24 d and 1 to 35 d of age. The body weight gain of birds reduced (p<0.037) as cassava level increased, but it increased (p<0.017 when enzymes were added. The feed conversion ratio was high (p<0.05) when cassava level was increased, but it reduced (p<0.05) when enzymes were added. The dressing percentage (DP), and weight of drumsticks reduced (p<0.05) with increasing cassava level. Enzyme supplementation increased (p<0.05) DP, and weight of breast, thighs and drumsticks. Ash content, weight, length, width, and bone strength decreased (p<0.05) when cassava level was increased, however, they were increased with enzyme addition. The contents of Ca, K, and Zn were raised (p<0.001) with increasing cassava level. Enzyme inclusion increased (p<0.001) all mineral contents in tibia bones. Body fat and energy retained as fat decreased (p<0.001) as cassava level increased. Enzyme inclusion increased (p<0.05) body protein content and energy retained as protein. Conclusion Although broiler performance was depressed by high levels of cassava inclusion, it was not affected by low levels, which further improved by enzyme supplementation.
Collapse
Affiliation(s)
- Edwin Peter Chang'a
- Department of Animal Science, School of Environmental and Rural Science, University of New England, Armidale, New South Wales 2351, Australia.,Tanzania Livestock Research Institute, P.O. Box 6191, TALIRI-Uyole, Mbeya, Tanzania
| | - Medani Eldow Abdallh
- Department of Animal Science, School of Environmental and Rural Science, University of New England, Armidale, New South Wales 2351, Australia.,Department of Poultry Production, University of Khartoum, 13314, Khartoum, Sudan
| | - Emmanuel Uchenna Ahiwe
- Department of Animal Science, School of Environmental and Rural Science, University of New England, Armidale, New South Wales 2351, Australia.,Department of Animal Science and Technology, Federal University of Technology, Owerri, Imo State, 1526, Nigeria
| | - Said Mbaga
- Department of Animal, Aquaculture and Range Sciences, Sokoine University of Agriculture, P.O. Box 3004, Morogoro, Tanzania
| | - Ze Yuan Zhu
- DSM Nutritional Products, Animal Nutrition and Health, 117440, Singapore
| | - Fidelis Fru-Nji
- DSM Nutritional Products, Animal Nutrition and Health, 117440, Singapore
| | - Paul Ade Iji
- Department of Animal Science, School of Environmental and Rural Science, University of New England, Armidale, New South Wales 2351, Australia.,College of Agriculture, Fisheries & Forestry, Fiji National University, P.O. Box 1544, Fiji Islands
| |
Collapse
|
14
|
Hydrogels based on oxidized starches from different botanical sources for release of fertilizers. Int J Biol Macromol 2019; 136:813-822. [DOI: 10.1016/j.ijbiomac.2019.06.131] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 06/17/2019] [Accepted: 06/17/2019] [Indexed: 11/20/2022]
|
15
|
Dai L, Zhang J, Cheng F. Effects of starches from different botanical sources and modification methods on physicochemical properties of starch-based edible films. Int J Biol Macromol 2019; 132:897-905. [DOI: 10.1016/j.ijbiomac.2019.03.197] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 03/12/2019] [Accepted: 03/26/2019] [Indexed: 10/27/2022]
|
16
|
Domene-López D, García-Quesada JC, Martin-Gullon I, Montalbán MG. Influence of Starch Composition and Molecular Weight on Physicochemical Properties of Biodegradable Films. Polymers (Basel) 2019; 11:polym11071084. [PMID: 31247882 PMCID: PMC6680497 DOI: 10.3390/polym11071084] [Citation(s) in RCA: 87] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Accepted: 06/24/2019] [Indexed: 01/12/2023] Open
Abstract
Thermoplastic starch (TPS) films are considered one of the most promising alternatives for replacing synthetic polymers in the packaging field due to the starch biodegradability, low cost, and abundant availability. However, starch granule composition, expressed in terms of amylose content and phosphate monoesters, and molecular weight of starch clearly affects some film properties. In this contribution, biodegradable TPS films made from potato, corn, wheat, and rice starch were prepared using the casting technique. The effect of the grain structure of each starch on microstructure, transparency, hydration properties, crystallinity, and mechanical properties of the films, was evaluated. Potato starch films were the most transparent and corn starch films the most opaque. All the films had homogeneous internal structures—highly amorphous and with no pores, both of which point to a good starch gelatinization process. The maximum tensile strength (4.48–8.14 MPa), elongation at break (35.41–100.34%), and Young’s modulus (116.42–294.98 MPa) of the TPS films were clearly influenced by the amylose content, molecular weight, and crystallinity of the film. In this respect, wheat and corn starch films, are the most resistant and least stretchable, while rice starch films are the most extensible but least resistant. These findings show that all the studied starches can be considered suitable for manufacturing resistant and flexible films with similar properties to those of synthetic low-density polyethylene (LDPE), by a simple and environmentally-friendly process.
Collapse
Affiliation(s)
- Daniel Domene-López
- Chemical Engineering Department, University of Alicante, Apartado 99, 03080 Alicante, Spain
| | | | - Ignacio Martin-Gullon
- Chemical Engineering Department, University of Alicante, Apartado 99, 03080 Alicante, Spain
| | - Mercedes G Montalbán
- Chemical Engineering Department, University of Alicante, Apartado 99, 03080 Alicante, Spain.
| |
Collapse
|
17
|
Minakawa AF, Faria-Tischer PC, Mali S. Simple ultrasound method to obtain starch micro- and nanoparticles from cassava, corn and yam starches. Food Chem 2019; 283:11-18. [DOI: 10.1016/j.foodchem.2019.01.015] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 10/23/2018] [Accepted: 01/03/2019] [Indexed: 10/27/2022]
|
18
|
Abbasiliasi S, Shun TJ, Tengku Ibrahim TA, Ismail N, Ariff AB, Mokhtar NK, Mustafa S. Use of sodium alginate in the preparation of gelatin-based hard capsule shells and their evaluation in vitro. RSC Adv 2019; 9:16147-16157. [PMID: 35521410 PMCID: PMC9064353 DOI: 10.1039/c9ra01791g] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Accepted: 05/08/2019] [Indexed: 12/15/2022] Open
Abstract
Using only type B gelatin produces hard capsule shells which are too brittle. This study examines the blending of type B bovine gelatin with sodium alginate to produce hard capsule shells and through evaluation of their in vitro physicochemical properties provides a reflection on the role of gelatin and sodium alginate in the blend. The compositions and formulation of the capsule shells in this study comprised gelatin (10%, 20% and 30%), sodium alginate (1%, 2%, 3%, 4% and 5%), water, and opacifying agents (titanium dioxide; TiO2) and polyethylene glycol (PEG) whose concentrations were kept constant. From the 15 films prepared, five were found to form hard capsule shells. Increased concentrations of sodium alginate increased the viscosity of the blends accompanied by capsule thickening. There was a good molecular compatibility between gelatin and sodium alginate. Increased gelatin and sodium alginate concentrations increased the water-holding capacity of the film, which decreased the redness (a*), lightness (L*), blueness (b*), variation in the color parameters (ΔE*) and the whiteness index (WI). The weight of the capsule shells ranged between 0.080 g and 0.25 g and the moisture content was between 5% and 11%. Ash contents for all the formulations were below 5% and the sensitivity of capsules at pH 7 was higher than that at acidic pH. Highest rupture times were observed with simulated gastric fluid (SGF, pH 1) for all formulations. Increased gelatin concentration decreased the resistance of the capsule to force while increased sodium alginate concentration had no effect on resistance to force. Using only type B gelatin produces hard capsule shells which are too brittle.![]()
Collapse
Affiliation(s)
| | - Tan Joo Shun
- Bioprocess Technology
- School of Industrial Technology
- Universiti Sains Malaysia
- Malaysia
| | - Tengku Azmi Tengku Ibrahim
- Institute of Bioscience
- Universiti Putra Malaysia
- Malaysia
- Faculty of Veterinary Medicine
- Universiti Putra Malaysia
| | - Nurdiana Ismail
- Halal Products Research Institute
- Universiti Putra Malaysia
- Malaysia
| | - Arbakariya B. Ariff
- Bioprocessing and Biomanufacturing Research Centre
- Faculty of Biotechnology and Biomolecular Sciences
- Universiti Putra Malaysia
- Malaysia
| | | | - Shuhaimi Mustafa
- Halal Products Research Institute
- Universiti Putra Malaysia
- Malaysia
- Department of Microbiology
- Faculty of Biotechnology and Biomolecular Sciences
| |
Collapse
|
19
|
Cornejo-Ramírez YI, Martínez-Cruz O, Del Toro-Sánchez CL, Wong-Corral FJ, Borboa-Flores J, Cinco-Moroyoqui FJ. The structural characteristics of starches and their functional properties. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1518343] [Citation(s) in RCA: 87] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
| | - Oliviert Martínez-Cruz
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, México. C.P
| | | | | | - Jesús Borboa-Flores
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, México. C.P
| | | |
Collapse
|
20
|
Effect of starch osmo-coating on carotenoids, colour and microstructure of dehydrated pumpkin slices. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:3249-3256. [PMID: 30065436 DOI: 10.1007/s13197-018-3258-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/17/2017] [Accepted: 05/28/2018] [Indexed: 10/28/2022]
Abstract
Carotenoids in pumpkins are extremely unstable during industrial drying, to avoid the carotenoid degradation, starch omso-coating was subjected to the pretreatment process for dehydrated pumpkin slices. The results showed that starch omso-coating reduced the dehydration rate of pumpkin slices. When coated with corn starch, the retention rates of lutein, α-carotene and β-carotene in dehydrated pumpkin slices significantly increased by 11.3, 9.0 and 7.7%, respectively, and the provitamin A activity increased by 9.5%. 1% (w/v) modified corn omso-coating gave highest retention rate of total carotenoids (95.5%), while provitamin A activity reached 4148 µg RAE/100 g. In addition, the colour parameters △E and a* values reduced, but L*, b* and H values increased with coated samples. Pearson correlation analysis showed that lutein, α-carotene and β-carotene were significantly positive correlated with L*, and exhibited negative correlations with △E. The SEM indicated starch granules was attached to tissue gap and caused the film formation of oxygen barrier. It could be concluded that modified corn coating effectively improved the quality of final product.
Collapse
|
21
|
Pinzon MI, Garcia OR, Villa CC. The influence of Aloe vera gel incorporation on the physicochemical and mechanical properties of banana starch-chitosan edible films. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4042-4049. [PMID: 29377147 DOI: 10.1002/jsfa.8915] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 12/03/2017] [Accepted: 01/18/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND Aloe vera (AV) gel is a promising material in food conservation, given its widely reported antimicrobial and antioxidant activity; however, its application in the formation of edible films and coatings has been small owing its low film-forming capability. The aim of this study was to investigate the physicochemical properties of film-forming solutions and films prepared using unripe banana starch-chitosan and AV gel at different AV gel concentrations. RESULTS Our results showed that AV gel considerably affected the rheological and optical properties of the edible coatings, mainly due to increased amounts of solids brought by the AV gel. Film-forming capacity and physicochemical properties were also studied; most of the film properties were affected by the inclusion of AV gel, with decreased water vapor permeability, tensile strength and elongation at break. Fourier transform infrared studies showed that the inclusion of AV gel disrupts the interaction between starch and chitosan molecules; however, further studies are needed to fully understand the specific interactions between the components of AV gel and both starch and chitosan molecules. CONCLUSION Our results suggest that the addition of AV gel creates a crosslinking effect between the phenolic compounds in AV gel and starch molecules, which disrupts the starch-chitosan interaction and greatly affects the properties of both the film-forming solution and edible films. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Magda I Pinzon
- Programa de Ingeniería de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindío, Armenia, Quindío, Colombia
| | - Omar R Garcia
- Programa de Ingeniería de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindío, Armenia, Quindío, Colombia
| | - Cristian C Villa
- Programa de Química, Facultad de Ciencias Básicas y Tecnologías, Universidad del Quindío, Armenia, Quindío, Colombia
| |
Collapse
|
22
|
Luchese CL, Benelli P, Spada JC, Tessaro IC. Impact of the starch source on the physicochemical properties and biodegradability of different starch-based films. J Appl Polym Sci 2018. [DOI: 10.1002/app.46564] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Cláudia Leites Luchese
- Laboratory of Membrane Separation Processes, Laboratory of Packaging Technology and Membrane Development, Department of Chemical Engineering; Federal University of Rio Grande do Sul; Ramiro Barcelos Street, 2777 Porto Alegre Zip code 90035-007 Rio Grande do Sul Brazil
| | - Patrícia Benelli
- Laboratory of Membrane Separation Processes, Laboratory of Packaging Technology and Membrane Development, Department of Chemical Engineering; Federal University of Rio Grande do Sul; Ramiro Barcelos Street, 2777 Porto Alegre Zip code 90035-007 Rio Grande do Sul Brazil
| | - Jordana Corralo Spada
- Laboratory of Membrane Separation Processes, Laboratory of Packaging Technology and Membrane Development, Department of Chemical Engineering; Federal University of Rio Grande do Sul; Ramiro Barcelos Street, 2777 Porto Alegre Zip code 90035-007 Rio Grande do Sul Brazil
| | - Isabel Cristina Tessaro
- Laboratory of Membrane Separation Processes, Laboratory of Packaging Technology and Membrane Development, Department of Chemical Engineering; Federal University of Rio Grande do Sul; Ramiro Barcelos Street, 2777 Porto Alegre Zip code 90035-007 Rio Grande do Sul Brazil
| |
Collapse
|
23
|
How Glycerol and Water Contents Affect the Structural and Functional Properties of Starch-Based Edible Films. Polymers (Basel) 2018; 10:polym10040412. [PMID: 30966447 PMCID: PMC6415220 DOI: 10.3390/polym10040412] [Citation(s) in RCA: 126] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2018] [Revised: 03/12/2018] [Accepted: 04/04/2018] [Indexed: 11/24/2022] Open
Abstract
As starch is an inexpensive, filmogenic, easily processable and a widely available material, it is a material that can be utilized in the creation of biodegradable films and containers, presenting as a viable alternative to polymers derived from petrol. Moreover, starch could also be used to create edible coatings for fresh foods in order to extend shelf life. As such, wheat starch films with two glycerol contents were formulated to mimic the effects of compounds currently used to coat fruit. Their structural and functional properties were characterized. This study found that the transfer properties of starch films containing 33% of plasticizer was less effective than film comprised of 50% glycerol. Water diffusivity, oxygen permeability, and water vapor permeability at two different humidity gradients, surface tension, works of surface adhesion and cohesion, and moisture sorption were tested. Glycerol content does not play a significant role on the color or mechanical properties. This work shows that glycerol can strongly affect the functional properties of starch-based coatings and films.
Collapse
|
24
|
Bher A, Auras R, Schvezov CE. Improving the toughening in poly(lactic acid)-thermoplastic cassava starch reactive blends. J Appl Polym Sci 2017. [DOI: 10.1002/app.46140] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Anibal Bher
- School of Packaging; Michigan State University; East Lansing Michigan USA, 48824
- Instituto Sabato, UNSAM-CNEA; San Martin Buenos Aires Argentina
- Instituto de Materiales de Misiones (IMAM), CONICET-UNaM; Posadas Misiones Argentina
| | - Rafael Auras
- School of Packaging; Michigan State University; East Lansing Michigan USA, 48824
| | - Carlos E. Schvezov
- Instituto de Materiales de Misiones (IMAM), CONICET-UNaM; Posadas Misiones Argentina
| |
Collapse
|
25
|
Basiak E, Lenart A, Debeaufort F. Effect of starch type on the physico-chemical properties of edible films. Int J Biol Macromol 2017; 98:348-356. [PMID: 28137462 DOI: 10.1016/j.ijbiomac.2017.01.122] [Citation(s) in RCA: 169] [Impact Index Per Article: 24.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2016] [Revised: 01/16/2017] [Accepted: 01/27/2017] [Indexed: 01/02/2023]
Abstract
Food preservation is mostly related to packaging in oil-based plastics, inducing environmental problems, but this drawback could be limited by using edible/biodegradable films and coatings. Physical and chemical properties were assessed and reflect the role of the starch type (wheat, corn or potato) and thus that of the amylose/amylopectin ratio, which influences thickness, colour, moisture, wettability, thermal, surface and mechanical properties. Higher amylose content in films induces higher moisture sensitivity, and thus affects the mechanical and barrier properties. Films made from potato starch constitute a greater barrier for oxygen and water vapour though they have weaker mechanical properties than wheat and corn starch films. Starch species with higher amylose content have lower wettability properties, and better mechanical resistance, which strongly depends on the water content due to the hydrophilic nature of starch films, so they could be used for products with higher water activity, such as cheese, fruits and vegetables. It especially concerns wheat starch systems, and the contact angle indicates less hydrophilic surfaces (above 90°) than those of corn and potato starch films (below 90°). The starch origin influences optical properties and thickness: with more amylose, films are opalescent and thicker; with less, they are transparent and thinner.
Collapse
Affiliation(s)
- Ewelina Basiak
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., 02-776, Warsaw, Poland; UMR A02.102, PAM-PAPC Lab,Université Bourgogne Franche-Comté, 1 Esplanade Erasme, 21000, Dijon, France.
| | - Andrzej Lenart
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., 02-776, Warsaw, Poland.
| | - Frédéric Debeaufort
- UMR A02.102, PAM-PAPC Lab,Université Bourgogne Franche-Comté, 1 Esplanade Erasme, 21000, Dijon, France; Dpt. BioEngineering,IUT Dijon-Auxerre,Université Bourgogne,7 Blvd Dr. Petitjean, BP 17867, 21078, Dijon cedex, France.
| |
Collapse
|
26
|
Daudt R, Avena-Bustillos R, Williams T, Wood D, Külkamp-Guerreiro I, Marczak L, McHugh T. Comparative study on properties of edible films based on pinhão (Araucaria angustifolia) starch and flour. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.03.040] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
27
|
CAMPO CD, COSTA TMH, RIOS ADO, FLÔRES SH. Effect of incorporation of nutraceutical capsule waste of safflower oil in the mechanical characteristics of corn starch films. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.0049] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Tania Maria Haas COSTA
- Universidade Federal do Rio Grande do Sul, Brazil; Universidade Federal do Rio Grande do Sul, Brazil
| | | | | |
Collapse
|
28
|
Mendes J, Paschoalin R, Carmona V, Sena Neto AR, Marques A, Marconcini J, Mattoso L, Medeiros E, Oliveira J. Biodegradable polymer blends based on corn starch and thermoplastic chitosan processed by extrusion. Carbohydr Polym 2016; 137:452-458. [DOI: 10.1016/j.carbpol.2015.10.093] [Citation(s) in RCA: 217] [Impact Index Per Article: 27.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2015] [Revised: 10/17/2015] [Accepted: 10/29/2015] [Indexed: 11/24/2022]
|
29
|
Zhang H, Xie Y, Tang Y, Ni S, Wang B, Chen Z, Liu X. Development and characterization of thermo-sensitive films containing asiaticoside based on polyvinyl alcohol and Methylcellulose. J Drug Deliv Sci Technol 2015. [DOI: 10.1016/j.jddst.2015.09.009] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
30
|
Hossen Beg MD, Bin Kormin S, Bijarimi M, Zaman HU. Effects of different starch types on the physico-mechanical and morphological properties of low density polyethylene composites. JOURNAL OF POLYMER ENGINEERING 2015. [DOI: 10.1515/polyeng-2013-0276] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The aim of this research is to investigate the effects of different thermoplastic starches and starch contents on the physico-mechanical and morphological properties of new polymeric-based composites from low density polyethylene (LDPE) and thermoplastic starches. Different compositions of thermoplastic starches (5–40 wt%) and LDPE were melt blended by extrusion and injection molding. The resultant materials were characterized with respect to the following parameters, i.e., melt flow index (MFI), mechanical properties (tensile, flexural, stiffness and impact strength) and water absorption. Scanning electron microscopy (SEM) was also used in this study for evaluating blend miscibility. MFI values of all blends decreased as the starch content increased, while the sago starch formulation showed a higher MFI value than others. The incorporation of fillers into LDPE matrix resulted in an increased in tensile modulus, flexural strength, flexural modulus and slightly decreased tensile strength and impact strength. However, sago starch filled composites exhibited better mechanical properties as compared to other starches. The SEM results revealed that the miscibility of such blends is dependent on the type of starch used. The water absorption increased with immersion time and the thermoplastic sago starch samples showed the lowest percentage of water absorption compared with other thermoplastic starches.
Collapse
|
31
|
Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.04.019] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
32
|
Yu WX, Wang ZW, Hu CY, Wang L. Properties of low methoxyl pectin-carboxymethyl cellulose based on montmorillonite nanocomposite films. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12590] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Wen-Xi Yu
- Department of Packaging Engineering; Jiangnan University; Wuxi 214122 China
- Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes; Jinan University; Zhuhai 519070 China
| | - Zhi-Wei Wang
- Department of Packaging Engineering; Jiangnan University; Wuxi 214122 China
- Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes; Jinan University; Zhuhai 519070 China
- Packaging Engineering Institute; Jinan University; Zhuhai 519070 China
| | - Chang-Ying Hu
- Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes; Jinan University; Zhuhai 519070 China
- Department of Food Science and Engineering; Jinan University; Guangzhou 510632 China
| | - Lei Wang
- Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes; Jinan University; Zhuhai 519070 China
- Packaging Engineering Institute; Jinan University; Zhuhai 519070 China
| |
Collapse
|
33
|
Evaluation of edible films and coatings formulated with cassava starch, glycerol, carnauba wax and stearic acid. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.11.013] [Citation(s) in RCA: 143] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
34
|
Thermo-compression of biodegradable thermoplastic corn starch films containing chitin and chitosan. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.01.024] [Citation(s) in RCA: 136] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
35
|
Development and characterization of novel probiotic-residing pullulan/starch edible films. Food Chem 2013; 141:1041-9. [DOI: 10.1016/j.foodchem.2013.03.103] [Citation(s) in RCA: 97] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2013] [Revised: 03/27/2013] [Accepted: 03/28/2013] [Indexed: 10/27/2022]
|
36
|
Thermoplastic starch films reinforced with talc nanoparticles. Carbohydr Polym 2013; 95:664-74. [DOI: 10.1016/j.carbpol.2013.03.026] [Citation(s) in RCA: 120] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2012] [Revised: 03/04/2013] [Accepted: 03/05/2013] [Indexed: 11/17/2022]
|
37
|
Farahnaky A, Saberi B, Majzoobi M. Effect of Glycerol on Physical and Mechanical Properties of Wheat Starch Edible Films. J Texture Stud 2013. [DOI: 10.1111/jtxs.12007] [Citation(s) in RCA: 109] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Asgar Farahnaky
- Department of Food Science and Technology; School of Agriculture; Shiraz University; Shiraz 48971-22 Iran
| | - Bahareh Saberi
- Department of Food Science and Technology; School of Agriculture; Shiraz University; Shiraz 48971-22 Iran
| | - Mahsa Majzoobi
- Department of Food Science and Technology; School of Agriculture; Shiraz University; Shiraz 48971-22 Iran
| |
Collapse
|
38
|
Qiu L, Hu F, Peng Y. Structural and mechanical characteristics of film using modified corn starch by the same two chemical processes used in different sequences. Carbohydr Polym 2013; 91:590-6. [DOI: 10.1016/j.carbpol.2012.08.072] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2012] [Revised: 08/18/2012] [Accepted: 08/20/2012] [Indexed: 11/30/2022]
|
39
|
Starch films from a novel (Pachyrhizus ahipa) and conventional sources: Development and characterization. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2012; 32:1931-1940. [DOI: 10.1016/j.msec.2012.05.035] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2011] [Revised: 04/27/2012] [Accepted: 05/22/2012] [Indexed: 11/20/2022]
|
40
|
Tapia MS, Pérez E, Rodríguez PE, Guzmán R, Ducamp-Collin MN, Tran T, Rolland-Sabaté A. Some properties of starch and starch edible films from under-utilized roots and tubers from the Venezuelan Amazons. J CELL PLAST 2012. [DOI: 10.1177/0021955x12445291] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Biopolymers from agricultural starchy commodities can be raw materials for edible, biologically degradable plastics. They have promising uses, having been proposed for replacing synthetic films. There are several starchy sources not yet quite exploited such as tropical roots and tubers that could be excellent starch sources to produce edible films with distinctive functional properties. The objective of this study was to formulate edible films from six tropical starchy crops. Starches were extracted and purified to 97–99% purity from Ipomoea batatas, Arracacia xanthorriza roots, Colocasia esculenta, Xanthosoma sagittifolium corms, and Dioscorea trifida tubers (white and purple) cultivated in the Venezuelan Amazons. The non-conventional starches were characterized for purity, amylose content and gelatinization profile by differential scanning calorimetry, starch granular morphometry and rheological properties. Starch-based films were processed by casting solutions prepared with each starch, glycerol, and distilled water. Starch suspensions were gelatinized by heat, degassed, poured in plates and dried. In the films, studies performed were water vapor, oxygen and carbon dioxide permeability, and mechanical properties in terms of tensile strength. Crystallinity patterns of native starches and films were also obtained. Ipomoea batatas and Colocasia esculenta exhibited polymorphism A+B type X-ray pattern, Xanthosoma sagittifolium, an A-type X-ray pattern, and Arracacia xanthorriza and both Diosocrea trifida, B-type patterns; while starch-based films had all a B-type X-ray pattern. As expected, the potential for these types of films are more in the area of decreasing gas exchange rather than retardation of water loss due to their hydrophilic nature. Films from these non-conventional starch sources with barrier and mechanical characteristics tailored for specific uses can be of interest as plastics for the food industry and results may be of significance also, for starch-based foams.
Collapse
Affiliation(s)
- María S Tapia
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Facultad de Ciencias Universidad Central de Venezuela, Caracas, Venezuela
| | - Elevina Pérez
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Facultad de Ciencias Universidad Central de Venezuela, Caracas, Venezuela
| | - Pablo E Rodríguez
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Facultad de Ciencias Universidad Central de Venezuela, Caracas, Venezuela
| | - Romel Guzmán
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Facultad de Ciencias Universidad Central de Venezuela, Caracas, Venezuela
| | - Marie-Noëlle Ducamp-Collin
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QUALISUD, Montpellier, France
| | - Thierry Tran
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QUALISUD, Montpellier, France
| | | |
Collapse
|
41
|
Stability, solubility, mechanical and barrier properties of cassava starch – Carnauba wax edible coatings to preserve fresh-cut apples. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.12.006] [Citation(s) in RCA: 131] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
42
|
Comparative study of film forming behaviour of low and high amylose starches using glycerol and xylitol as plasticizers. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.10.019] [Citation(s) in RCA: 193] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
43
|
Pérez-Gallardo A, Bello-Pérez LA, García-Almendárez B, Montejano-Gaitán G, Barbosa-Cánovas G, Regalado C. Effect of structural characteristics of modified waxy corn starches on rheological properties, film-forming solutions, and on water vapor permeability, solubility, and opacity of films. STARCH-STARKE 2011. [DOI: 10.1002/star.201100042] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
|
44
|
Effects of high-pressure homogenization on the properties of starch-plasticizer dispersions and their films. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.04.032] [Citation(s) in RCA: 76] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
45
|
López OV, Lecot CJ, Zaritzky NE, García MA. Biodegradable packages development from starch based heat sealable films. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.02.029] [Citation(s) in RCA: 88] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
46
|
Pérez E, Gibert O, Rolland-Sabaté A, Jiménez Y, Sánchez T, Giraldo A, Pontoire B, Guilois S, Lahon MC, Reynes M, Dufour D. Physicochemical, functional, and macromolecular properties of waxy yam starches discovered from "Mapuey" (Dioscorea trifida) genotypes in the Venezuelan Amazon. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:263-73. [PMID: 21158430 DOI: 10.1021/jf100418r] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
"Mapuey" tubers in Venezuela are staple food for indigenous peoples from the Caribbean coast and Amazon regions. Noticeable differences between genotypes of yam starches were observed. Granules were large, triangular, or shell-shaped with monomodal particle size distribution between 24.5 and 35.5 μm. Differential scanning calorimetry (DSC) analyses revealed onset gelatinization temperatures from 69.1 to 73.4 °C with high gelatinization enthalpy changes from 22.4 to 25.3 J g(-1). All X-ray diffractograms of starches exhibit B-type crystallinity. Crystallinity degrees varied from 24% to 40%. The highest crystallinity was found for the genotype having the highest amylose content. Iodo-colorimetric, amperometric, and DSC amylose determinations varied from 1.4 to 8.7%, 2.2 to 5.9%, and 1.4 to 3.5% for Amazonian genotypes, in comparison with commercial Mapuey starches: 12.0, 9.5, and 8.7%, respectively. Solubility and swelling power at 90 °C varied from 2.1 to 4.4% and 20.5 to 37.0%, respectively. Gel clarity fluctuated from 22.4 to 79.2%, and high rapid visco analyzer (RVA) viscosity was developed at 5% starch suspension (between 1430 and 2250 cP). Amylopectin weight average molar mass M(w), radius of gyration R(G), hydrodynamic coefficient ν(G), and apparent molecular density d(Gapp) were determined using high-performance size exclusion chromatography (HPSEC) and asymmetrical flow field flow fractionation (A4F) techniques coupled with multiangle laser light scattering (MALLS) on the Dioscorea trifida genotypes exhibiting the lowest and highest amylose contents. Amylopectins showed very similar molecular conformations. M(w) values were 1.15 × 10(8) and 9.06 × 10(7) g mol(-1) using HPSEC and A4F, respectively, thus, 3-5 times lower than those reported with the same techniques for other yam species, and very close to those of potato and cassava amylopectins. This discovery of a new natural amylose-free starch in the neglected yam "Mapuey" could present some potential for the food industry.
Collapse
Affiliation(s)
- Elevina Pérez
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Facultad de Ciencias Universidad Central de Venezuela, Caracas, Venezuela
| | | | | | | | | | | | | | | | | | | | | |
Collapse
|
47
|
López OV, Zaritzky NE, García MA. Physicochemical characterization of chemically modified corn starches related to rheological behavior, retrogradation and film forming capacity. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.03.041] [Citation(s) in RCA: 92] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
48
|
Guimarães J, Wypych F, Saul C, Ramos L, Satyanarayana K. Studies of the processing and characterization of corn starch and its composites with banana and sugarcane fibers from Brazil. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2009.11.002] [Citation(s) in RCA: 75] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
49
|
Auras R, Arroyo B, Selke S. Production and Properties of Spin-Coated Cassava-Starch-Glycerol-Beeswax Films. STARCH-STARKE 2009. [DOI: 10.1002/star.200700701] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
50
|
López OV, García MA, Zaritzky NE. Film forming capacity of chemically modified corn starches. Carbohydr Polym 2008; 73:573-81. [DOI: 10.1016/j.carbpol.2007.12.023] [Citation(s) in RCA: 137] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2007] [Revised: 12/21/2007] [Accepted: 12/27/2007] [Indexed: 11/30/2022]
|