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Wang R, Chen Z, Shu Y, Wang Y, Wang W, Zhu H, Sun J, Ma Q. Apple pectin-based active films to preserve oil: Effects of naturally branched phytoglycogen-curcumin host. Int J Biol Macromol 2024; 266:131218. [PMID: 38552681 DOI: 10.1016/j.ijbiomac.2024.131218] [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: 01/15/2024] [Revised: 03/22/2024] [Accepted: 03/26/2024] [Indexed: 04/01/2024]
Abstract
Pectin has excellent film-forming properties, but its functional properties need to be enhanced. Therefore, we constructed naturally branched phytoglycogen (PG) nanoparticles to solubilize curcumin (CCM) and further enhance the properties of apple pectin-based active films. The size of the PG spherical particles ranged from 30 to 100 nm with some aggregates. The branch density of the PG was 6.02 %. These PG nanoparticles increased the solubility of CCM nearly 1742-fold and a nanosized phytoglycogen-curcumin (PG-CCM) host was formed via hydrogen bonding and hydrophobic interaction. This host promoted the formation of pectin-based films with a dense structure and increased their tensile strength to 23.51 MPa. The coefficient to water vapor permeability, oxygen permeability and carbon dioxide permeability were all decreased indicating their barrier performance were improved. Among them, the oxygen permeability coefficient decreased most, from 1.14 × 10-7 g·m-1·s-1 to 0.8 × 10-7 g·m-1·s-1. Also, the transmittance of the active film at 280 nm and 660 nm decreased to 0.65 % and 72.10 %. Antioxidant and antibacterial properties were significantly enhanced (P < 0.05). And the results showed this film was an excellent oil packaging material. The active film incorporating PG-CCM host can replace heat-sealed plastic bags/pouch made from polyethylene and polypropylene synthetic plastics, and solve the problem that plastic packaging is difficult to degrade and cannot be squeezed clean. This provides a new conceptual framework for developing pectin-based active films by incorporating of PG and CCM.
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Affiliation(s)
- Rui Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Zhizhou Chen
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Ying Shu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Yufan Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Wenxiu Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Hanyu Zhu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Jianfeng Sun
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Qianyun Ma
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China.
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2
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Yao F, Wu Z, Gu Y, Di Y, Liu Y, Srinivasan V, Lian C, Li Y. Acetylated nanocellulose reinforced hydroxypropyl starch acetate realizing polypropylene replacement for green packaging application. Carbohydr Polym 2024; 331:121886. [PMID: 38388040 DOI: 10.1016/j.carbpol.2024.121886] [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: 12/06/2023] [Revised: 01/12/2024] [Accepted: 01/27/2024] [Indexed: 02/24/2024]
Abstract
The use of natural starch as a replacement for petroleum-based packaging materials is limited due to its poor processability, weak mechanical properties, and strong moisture sensitivity. To address these limitations, this study adopts molecular design of hydroxypropylation and acetylation to sequentially modify natural starch, and material design of introducing acetylated cellulose nanofibers (ACNF) into the starch matrix to reinforce the material. Hydroxypropylation decreased the interaction force between the starch molecular chains, thereby reducing the glass transition temperature. Subsequent acetylation introduced hydrophobic acetyl groups that disrupted intermolecular hydrogen bonds, enhancing the mobility of the starch molecular chain, and endowed the hydroxypropyl starch acetate (HPSA) with excellent thermoplastic processability (melt index of 7.12 g/10 min) without the need for plasticizers and notable water resistance (water absorption rate of 3.0 %). The introduction of ACNF generated a strong interaction between HPSA chains, promoting the derived ACNF-HPSA to exhibit excellent mechanical strength, such as high impact strength of 2.1 kJ/m2, tensile strength of 22.89 MPa, elasticity modulus of 813.22 MPa, flexural strength of 24.18 MPa and flexural modulus of 1367.88 MPa. Its overall performance even surpassed that of polypropylene (PP) plastic, making it a potential alternative material for PP-based packaging materials.
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Affiliation(s)
- Fengbiao Yao
- Key Laboratory of State Forestry Administration for Silviculture of the Lower Yellow River, College of Forestry, Shandong Agricultural University, Tai'an 271018, China
| | - Zhiqiang Wu
- Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, College of Chemistry and Material Science, Shandong Agricultural University, Tai'an 271018,China
| | - Yongsheng Gu
- Key Laboratory of State Forestry Administration for Silviculture of the Lower Yellow River, College of Forestry, Shandong Agricultural University, Tai'an 271018, China
| | - Yong Di
- Taian Cellulose Ether Technology Co. Ltd., Tai'an 271000, China
| | - Yiliang Liu
- Key Laboratory of State Forestry Administration for Silviculture of the Lower Yellow River, College of Forestry, Shandong Agricultural University, Tai'an 271018, China
| | - Vennila Srinivasan
- Department of Polymer Science, University of Madras, Guindy Campus, Chennai 600025, India
| | - Chenglong Lian
- Key Laboratory of State Forestry Administration for Silviculture of the Lower Yellow River, College of Forestry, Shandong Agricultural University, Tai'an 271018, China; Shandong Xingang Enterprise Group Co., Ltd., Linyi 276013, China.
| | - Yongfeng Li
- Key Laboratory of State Forestry Administration for Silviculture of the Lower Yellow River, College of Forestry, Shandong Agricultural University, Tai'an 271018, China; Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, College of Chemistry and Material Science, Shandong Agricultural University, Tai'an 271018,China.
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3
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He X, Zhang F, Li C, Ding W, Jin Y, Tang L, Huang R. Effect of Starch Plasticization on Morphological, Mechanical, Crystalline, Thermal, and Optical Behavior of Poly(butylene adipate-co-terephthalate)/Thermoplastic Starch Composite Films. Polymers (Basel) 2024; 16:326. [PMID: 38337215 DOI: 10.3390/polym16030326] [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: 12/19/2023] [Revised: 01/15/2024] [Accepted: 01/17/2024] [Indexed: 02/12/2024] Open
Abstract
Starches plasticized with glycerol/citric acid/stearic acid and tributyl 2-acetylcitrate (ATBC), respectively, were processed with poly (butylene adipate-Co-terephthalate (PBAT) via extrusion and a film-blown process. All the composite films were determined for morphology, mechanical, thermal stability, crystalline, and optical properties. Results show that the most improved morphology was in the 30% glycerol plasticized PBAT/thermoplastic starch (TPS) composite films, characterized by the smallest and narrowest distribution of TPS particle sizes and a more uniform dispersion of TPS particles. However, the water absorption of PBAT/TPS composite films plasticized with glycerol surpassed that observed with ATBC as a plasticizer. Mechanical properties indicated insufficient plasticization of the starch crystal structure when using 10% ATBC, 20% ATBC, and 20% glycerol as plasticizers, leading to poor compatibility between PBAT and TPS. This resulted in stress concentration points under external forces, adversely affecting the mechanical properties of the composites. All PBAT/TPS composite films exhibited a negative impact on the initial thermal decomposition temperature compared to PBAT. Additionally, the haze value of PBAT/TPS composite films exceeded 96%, while pure PBAT had a haze value of 47.42%. Films plasticized with 10% ATBC, 20% ATBC, and 20% glycerol displayed lower transmittance values in the visible light region. The increased transmittance of films plasticized with 30% glycerol further demonstrated their superior plasticizing effect compared to other PBAT/TPS composite films. This study provides a simple and feasible method for preparing low-cost PBAT composites, and their extensions are expected to further replace general-purpose plastics in daily applications.
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Affiliation(s)
- Xiaoyan He
- Department of Material Science and Engineering, Taizhou Institute of Zhejiang University, Taizhou 318000, China
| | - Fuhong Zhang
- Sanmen Megatron Tech. Co., Ltd., Taizhou 318000, China
| | - Congcong Li
- Center for Biotechnology and Biomedical Engineering, Yiwu Research Institute of Fudan University, Yiwu 322000, China
| | - Weiwei Ding
- Sanmen Megatron Tech. Co., Ltd., Taizhou 318000, China
| | - Yuanyuan Jin
- Department of Material Science and Engineering, Taizhou Institute of Zhejiang University, Taizhou 318000, China
| | - Lisheng Tang
- Department of Material Science and Engineering, Taizhou Institute of Zhejiang University, Taizhou 318000, China
| | - Ran Huang
- Department of Material Science and Engineering, Taizhou Institute of Zhejiang University, Taizhou 318000, China
- Academy for Engineering and Applied Technology, Fudan University, Shanghai 200433, China
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4
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Dutta D, Sit N. Preparation and characterization of potato starch-based composite films reinforced by modified banana fibers and its application in packaging of grapes. Int J Biol Macromol 2024; 254:127791. [PMID: 37923044 DOI: 10.1016/j.ijbiomac.2023.127791] [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: 06/21/2023] [Revised: 10/21/2023] [Accepted: 10/29/2023] [Indexed: 11/07/2023]
Abstract
The current study focuses on the preparation and characterization of potato starch-based biocomposite films by reinforcing them with banana fiber. The banana fibers were modified using ultrasonication and cellulase enzyme, individually and in combination. Both native and modified banana fibers underwent physical, morphological, FTIR, and crystallinity analyses. The resulting biocomposite films, created by incorporating native and treated banana fibers, were then evaluated for their mechanical, thermal, barrier, and biodegradable properties. The findings indicated that combining ultrasound with enzyme treatment of banana fibers in the potato starch matrix led to a substantial reduction in water-sorption and water-vapor permeability (0.156 g mm m-2 h-1 kPa-1) of the packaging films. Additionally, the mechanical properties (5.02 MPa-Tensile strength, 4.27 MPa-Sealability) of the films significantly improved with the inclusion of modified banana fibers. FTIR analysis revealed similar spectra for all modified samples, along with enhanced crystallinity. Moreover, the thermal stability of the developed films was enhanced by the incorporation of modified banana fibers. Scanning electron microscopy showed that the modified fibers exhibited smooth surfaces and an even distribution of spaces compared with the native fibers. The biocomposite films demonstrated biodegradation within 42 days. Furthermore, the packaging application was tested with grapes, which showed that the films could maintain storability for up to 8 days. Overall, these results suggest a promising eco-friendly method for producing packaging films with biocompatible, biodegradable, and non-toxic properties.
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Affiliation(s)
- Ditimoni Dutta
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India
| | - Nandan Sit
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India.
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Quintero Pimiento CR, Fernández PV, Ciancia M, López-Córdoba A, Goyanes S, Bertuzzi MA, Foresti ML. Antioxidant Edible Films Based on Pear Juice and Pregelatinized Cassava Starch: Effect of the Carbohydrate Profile at Different Degrees of Pear Ripeness. Polymers (Basel) 2023; 15:4263. [PMID: 37959942 PMCID: PMC10649233 DOI: 10.3390/polym15214263] [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: 09/22/2023] [Revised: 10/18/2023] [Accepted: 10/19/2023] [Indexed: 11/15/2023] Open
Abstract
Edible films based on fruit and vegetable purees combined with different food-grade biopolymeric binding agents (e.g., pectin, gelatin, starch, sodium alginate) are recognized as interesting packaging materials that benefit from the physical, mechanical, and barrier properties of biopolymers as well as the sensory and nutritional properties of purees. In the current contribution, edible antioxidant films based on pear juice and pregelatinized cassava starch were developed. In particular, the suitability of using pregelatinized cassava starch for the non-thermal production of these novel edible films was evaluated. In addition, the effects on the films' properties derived from the use of pear juice instead of the complete puree, from the content of juice used, and from the carbohydrate composition associated with the ripening of pears were all studied. The produced films were characterized in terms of their total polyphenol content, water sensitivity, and water barrier, optical, mechanical and antioxidant properties. Results showed that the use of pear juice leads to films with enhanced transparency compared with puree-based films, and that juice concentration and carbohydrate composition associated with the degree of fruit ripeness strongly govern the films' properties. Furthermore, the addition of pregelatinized cassava starch at room temperature discloses a significant and favorable impact on the cohesiveness, lightness, water resistance, and adhesiveness of the pear-juice-based films, which is mainly attributed to the effective interactions established between the starch macromolecules and the juice components.
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Affiliation(s)
- Carmen Rosa Quintero Pimiento
- Universidad de Buenos Aires, Facultad de Ingeniería, Buenos Aires 1127, Argentina;
- CONICET–Universidad de Buenos Aires, Instituto de Tecnología en Polímeros y Nanotecnología (ITPN), Buenos Aires 1127, Argentina
| | - Paula Virginia Fernández
- Universidad de Buenos Aires, Facultad de Agronomía, Departamento de Biología Aplicada y Alimentos, Cátedra de Química de Biomoléculas, Buenos Aires 1127, Argentina; (P.V.F.); (M.C.)
- CONICET, Centro de Investigación de Hidrato de Carbono (CIHIDECAR)-CONICET, UBA, Buenos Aires 1428, Argentina
| | - Marina Ciancia
- Universidad de Buenos Aires, Facultad de Agronomía, Departamento de Biología Aplicada y Alimentos, Cátedra de Química de Biomoléculas, Buenos Aires 1127, Argentina; (P.V.F.); (M.C.)
- CONICET, Centro de Investigación de Hidrato de Carbono (CIHIDECAR)-CONICET, UBA, Buenos Aires 1428, Argentina
| | - Alex López-Córdoba
- Grupo de Investigación en Bioeconomía y Sostenibilidad Agroalimentaria, Escuela de Administración de Empresas Agropecuarias, Facultad Seccional Duitama, Universidad Pedagógica y Tecnológica de Colombia, Duitama 150461, Colombia;
| | - Silvia Goyanes
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Física, Buenos Aires 1127, Argentina;
- CONICET–Universidad de Buenos Aires, Instituto de Física de Buenos Aires (IFIBA), Buenos Aires 1127, Argentina
| | - María Alejandra Bertuzzi
- Universidad Nacional de Salta, Facultad de Ingeniería, Instituto de Investigaciones para la Industria Química (INIQUI) CONICET, Salta 4400, Argentina;
| | - María Laura Foresti
- Universidad de Buenos Aires, Facultad de Ingeniería, Buenos Aires 1127, Argentina;
- CONICET–Universidad de Buenos Aires, Instituto de Tecnología en Polímeros y Nanotecnología (ITPN), Buenos Aires 1127, Argentina
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6
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Janowicz M, Galus S, Ciurzyńska A, Nowacka M. The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development. Polymers (Basel) 2023; 15:4231. [PMID: 37959909 PMCID: PMC10648591 DOI: 10.3390/polym15214231] [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: 08/30/2023] [Revised: 10/18/2023] [Accepted: 10/24/2023] [Indexed: 11/15/2023] Open
Abstract
Several consumable substances, including fruit and vegetable purees, extracts, juices, and plant residue, were analyzed for their matrix-forming potential. These matrices serve as the basis for the production of edible films, sheets, and coatings that can be eaten as nutritional treats or applied to food products, thereby contributing to their overall good quality. Furthermore, this innovative approach also contributes to optimizing the performance of synthetic packaging, ultimately reducing reliance on synthetic polymers in various applications. This article explores the viability of incorporating fruits and vegetables as basic ingredients within edible films, sheets, and coatings. The utilization of fruits and vegetables in this manner becomes achievable due to the existence of polysaccharides and proteins that facilitate the formation of matrices in their makeup. Moreover, including bioactive substances like vitamins and polyphenols can impart attributes akin to active materials, such as antioxidants or antimicrobial agents. Advancing the creation of edible films, sheets, and coatings derived from fruits and vegetables holds great potential for merging the barrier and mechanical attributes of biopolymers with the nutritional and sensory qualities inherent in these natural components. These edible films made from fruits and vegetables could potentially serve as alternatives to seaweed in sushi production or even replace conventional bread, pancakes, tortillas, and lavash in the diet of people suffering from celiac disease or gluten allergy, while fruit and vegetable coatings may be used in fresh and processed food products, especially fruits and vegetables but also sweets.
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Affiliation(s)
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (A.C.)
| | | | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (A.C.)
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7
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Janowicz M, Kadzińska J, Bryś J, Ciurzyńska A, Karwacka M, Galus S. Physical and Chemical Properties of Vegetable Films Based on Pumpkin Purée and Biopolymers of Plant and Animal Origin. Molecules 2023; 28:4626. [PMID: 37375181 DOI: 10.3390/molecules28124626] [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: 05/10/2023] [Revised: 06/03/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
Highly methylated apple pectin (HMAP) and pork gelatin (PGEL) have been proposed as gelling agents for pumpkin purée-based films. Therefore, this research aimed to develop and evaluate the physiochemical properties of composite vegetable films. Granulometric analysis of film-forming solutions showed a bimodal particle size distribution, with two peaks near 25 µm and close to 100 µm in the volume distribution. The diameter D4.3, which is very sensitive to the presence of large particles, was only about 80 µm. Taking into account the possibility of creating a polymer matrix from pumpkin purée, its chemical characteristic was determined. The content of water-soluble pectin was about 0.2 g/100 g fresh mass, starch at the level of 5.5 g/100 g fresh mass, and protein at the level of about 1.4 g/100 g fresh mass. Glucose, fructose, and sucrose, the content of which ranged from about 1 to 1.4 g/100 g fresh mass, were responsible for the plasticizing effect of the purée. All of the tested composite films, based on selected hydrocolloids with the addition of pumpkin purée, were characterized by good mechanical strength, and the obtained parameters ranged from about 7 to over 10 MPa. Differential scanning calorimetry (DSC) analysis determined that the gelatin melting point ranged from over 57 to about 67 °C, depending on the hydrocolloid concentration. The modulated differential scanning calorimetry (MDSC) analysis results exhibited remarkably low glass transition temperature (Tg) values, ranging from -34.6 to -46.5 °C. These materials are not in a glassy state at room temperature (~25 °C). It was shown that the character of the pure components affected the phenomenon of water diffusion in the tested films, depending on the humidity of the surrounding environment. Gelatin-based films were more sensitive to water vapor than pectin ones, resulting in higher water uptake over time. The nature of the changes in water content as a function of its activity indicates that composite gelatin films, with the addition of pumpkin purée, are characterized by a greater ability to adsorb moisture from the surrounding environment compared to pectin films. In addition, it was observed that the nature of the changes in water vapor adsorption in the case of protein films is different in the first hours of adsorption than in the case of pectin films, and changes significantly after 10 h of the film staying in an environment with relative humidity RH = 75.3%. The obtained results showed that pumpkin purée is a valuable plant material, which can form continuous films with the addition of gelling agents; however, practical application as edible sheets or wraps for food products needs to be preceded with additional research on its stability and interactions between films and food ingredients.
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Affiliation(s)
- Monika Janowicz
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Justyna Kadzińska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Joanna Bryś
- Division of Organic and Food Chemistry, Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Agnieszka Ciurzyńska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Magdalena Karwacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
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8
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Prithiviraj M, Sasidharan A, Krishna BM, Sabu S, Sunooj KV, Anoop K, George J. Characterization and qualitative evaluation of cassava starch-chitosan edible food wrap enriched with culinary leaf powders for eco-friendly food packaging applications. FOOD SCI TECHNOL INT 2023:10820132231179492. [PMID: 37264607 DOI: 10.1177/10820132231179492] [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: 06/03/2023]
Abstract
Cassava starch-based edible food wraps were prepared by incorporating leaf powder from Indian curry leaf and Malabar bay leaf, reinforced with different (0.2, 0.4, 0.6, 0.8) wt.% of chitosan. Eleven combinations of films were prepared and their sensory acceptability, physical properties, Fourier-transform infrared spectroscopic (FTIR) spectrum, and scanning electron microscopy (SEM) image, were evaluated. The thickness of the films ranged from 0.198 ± 0.12 to 0.372 ± 0.27 mm. Tensile strength was reported to be the highest (40.71 ± 1.21 MPa) in the curry leaf powder incorporated sample. Maximum elongation at break was reported by bay leaf powder incorporated (5.8 ± 1.59%) sample. The Young's modulus values were observed to be increasing along with the concentration of chitosan. Maximum seal strength values were reported by curry leaf powder incorporated film with 0.8% chitosan (2.93 ± 0.22 N/mm). The leaf powder incorporated samples reported a higher flavonoid content compared to the control. The color analysis (L*, a*, b*) of the films was identical to the natural leaf color. The SEM images indicated a rough texture for the leaf powder incorporated films. The FTIR evaluation confirmed the presence of the respective functional groups. The statistical evaluation done by statistical package for social sciences software showed that all the data were significantly different (P ≤ 0.05.). The study demonstrated the potential of incorporation of leaf powder and chitosan to enhance the properties of starch-based edible packaging.
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Affiliation(s)
- Mohandas Prithiviraj
- Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Kerala, India
| | - Abhilash Sasidharan
- Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Kerala, India
| | - Bindu Murali Krishna
- Sophisticated Test and Instrumentation Centre, Cochin University of Science and Technology, Kerala, India
| | - Sarsan Sabu
- School of Industrial Fisheries, Cochin University of Science and Technology, Kerala, India
| | | | - Kiliyanamkandy Anoop
- Department of Physics, Cochin University of Science and Technology, Kerala, India
| | - Johnsy George
- Food Engineering & Packaging, Defence Food Research Laboratory, Mysuru, India
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9
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Luz RF, Ferreira RDR, Silva CNS, Miranda BM, Piccoli RH, Silva MS, Paula LC, Leles MIG, Fernandes KF, Cruz MV, Batista KA. Development of a Halochromic, Antimicrobial, and Antioxidant Starch-Based Film Containing Phenolic Extract from Jaboticaba Peel. Foods 2023; 12:653. [PMID: 36766181 PMCID: PMC9914361 DOI: 10.3390/foods12030653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 01/27/2023] [Accepted: 01/31/2023] [Indexed: 02/05/2023] Open
Abstract
In this study, the antioxidant, antimicrobial, mechanical, optical, and barrier attributes of Solanum lycocarpum starch bio-based edible films incorporated with a phenolic extract from jaboticaba peel were investigated. Aiming to determine the effect of the polymers and the phenolic extract on the properties of the films, a three-factor simplex-lattice design was employed, and the formulation optimization was based on the produced films' antioxidant potential. The optimized formulation of the starch-PEJP film showed a reddish-pink color with no cracks or bubbles and 91% antioxidant activity against DPPH radical. The optimized starch-PEJP film showed good transparency properties and a potent UV-blocking action, presenting color variation as a function of the pH values. The optimized film was also considerably resistant and highly flexible, showing a water vapor permeability of 3.28 × 10-6 g m-1 h-1 Pa-1. The microbial permeation test and antimicrobial evaluation demonstrated that the optimized starch-PEJP film avoided microbial contamination and was potent in reducing the growth of Escherichia coli, Staphylococcus aureus, and Salmonella spp. In summary, the active starch-PEJP film showed great potential as an environmentally friendly and halochromic material, presenting antioxidant and antimicrobial properties and high UV-protecting activity.
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Affiliation(s)
- Rafaela F. Luz
- Federal University of Goias, Samambaia Campus, Goiânia 74690-900, GO, Brazil
| | | | - Cassio N. S. Silva
- Federal University of Goias, Samambaia Campus, Goiânia 74690-900, GO, Brazil
| | - Bruna M. Miranda
- Federal University of Goias, Samambaia Campus, Goiânia 74690-900, GO, Brazil
| | - Roberta H. Piccoli
- Food Science Department, Federal University of Lavras, Lavras 37200-000, MG, Brazil
| | - Monique S. Silva
- Food Science Department, Federal University of Lavras, Lavras 37200-000, MG, Brazil
| | - Ladyslene C. Paula
- Department of Food Engineering, Federal University of Rondônia, Ariquemes 76870-000, RO, Brazil
| | - Maria Inês G. Leles
- Federal University of Goias, Samambaia Campus, Goiânia 74690-900, GO, Brazil
| | - Kátia F. Fernandes
- Federal University of Goias, Samambaia Campus, Goiânia 74690-900, GO, Brazil
| | - Maurício V. Cruz
- Federal Institute for Education, Science, and Technology of Goias, Goiânia 74270-040, GO, Brazil
| | - Karla A. Batista
- Federal Institute for Education, Science, and Technology of Goias, Goiânia 74270-040, GO, Brazil
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10
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Zhang Z, Wang H, Khan S, Shu Y, Liang T. A Green Film-Forming Investigation of the Edible Film Based on Funoran: Preparation, Characterization, and the Investigation of the Plasticizer Effects. Foods 2022; 11:2971. [PMID: 36230047 PMCID: PMC9563599 DOI: 10.3390/foods11192971] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/09/2022] [Accepted: 09/16/2022] [Indexed: 11/17/2022] Open
Abstract
In this study, an edible film based on funoran was developed. Moreover, the effects of plasticizers (glycerol, xylitol, and sorbitol) on the physicochemical properties of the funoran films were also investigated. The interactions between plasticizers and funoran molecules of the film-forming system were characterized by Fourier transform infrared spectroscopy, thermogravimetric analysis, and scanning electron microscopy. The results showed that the addition of plasticizers altered and broke the initial complex entangled structures of funoran molecular chains. Funoran films containing plasticizers were compatible, homogeneous, and dense, exhibiting good thermal stability below 100 °C. With the addition of plasticizers, the elongation at break, oxygen permeability, light transmittance, and water vapor permeability increased, but the tensile strength decreased. It was found that a glycerol addition of 40% was most suitable for commercial applications. All the results revealed the excellent film-forming properties of funoran, indicating that the prepared funoran films have tremendous potential for packaging applications.
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Affiliation(s)
| | | | | | | | - Tieqiang Liang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China
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11
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Polysaccharides: Sources, Characteristics, Properties, and Their Application in Biodegradable Films. POLYSACCHARIDES 2022. [DOI: 10.3390/polysaccharides3030029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Biodegradable films emerge as alternative biomaterials to conventional packaging from fossil sources, which, in addition to offering protection and increasing the shelf life of food products, are ecologically sustainable. The materials mostly used in their formulation are based on natural polysaccharides, plasticizing agents, and bioactive components (e.g., antimicrobial agents or antioxidants). The formulation of biodegradable films from polysaccharides and various plasticizers represents an alternative for primary packaging that can be assigned to specific food products, which opens the possibility of having multiple options of biodegradable films for the same product. This review describes the main characteristics of the most abundant polysaccharides in nature and highlights their role in the formulation of biodegradable films. The compilation and discussion emphasize studies that report on the mechanical and barrier properties of biodegradable films when made from pure polysaccharides and when mixed with other polysaccharides and plasticizing agents.
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12
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Wang B, Yan S, Qiu L, Gao W, Kang X, Yu B, Liu P, Cui B, Abd El-Aty AM. Antimicrobial Activity, Microstructure, Mechanical, and Barrier Properties of Cassava Starch Composite Films Supplemented With Geranium Essential Oil. Front Nutr 2022; 9:882742. [PMID: 35634401 PMCID: PMC9132371 DOI: 10.3389/fnut.2022.882742] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Accepted: 04/15/2022] [Indexed: 11/22/2022] Open
Abstract
In this study, we prepared cassava starch-based films by the casting method. Afterwards, the effects of geranium essential oil (GEO) on the prepared films' physicochemical, morphology, and antibacterial properties were revealed. We found that the thickness and elongation at the break of cassava starch films increased with increasing GEO concentration (from 0.5, 1, and 2%). However, increasing GEO concentration decreased the water content, water vapor permeability, and tensile strength of the prepared films'. Further, the addition of GEO increased the surface roughness, opacity, and antibacterial properties of the prepared films. With the increase of GEO concentration, L* and a* of cassava starch film decreased, while b* and Δ E increased. This study provides a theory for cassava starch-based films as a biological packaging material.
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Affiliation(s)
- Bin Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Shandong Academy of Sciences, Qilu University of Technology, Jinan, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Shouxin Yan
- State Key Laboratory of Biobased Material and Green Papermaking, Shandong Academy of Sciences, Qilu University of Technology, Jinan, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Lizhong Qiu
- Zhucheng Xingmao Corn Developing Co., Ltd., Zhucheng, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Shandong Academy of Sciences, Qilu University of Technology, Jinan, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Xuemin Kang
- State Key Laboratory of Biobased Material and Green Papermaking, Shandong Academy of Sciences, Qilu University of Technology, Jinan, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking, Shandong Academy of Sciences, Qilu University of Technology, Jinan, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Shandong Academy of Sciences, Qilu University of Technology, Jinan, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Shandong Academy of Sciences, Qilu University of Technology, Jinan, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - A M Abd El-Aty
- State Key Laboratory of Biobased Material and Green Papermaking, Shandong Academy of Sciences, Qilu University of Technology, Jinan, China.,Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt.,Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey
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13
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Wang B, Xu X, Fang Y, Yan S, Cui B, Abd El-Aty AM. Effect of Different Ratios of Glycerol and Erythritol on Properties of Corn Starch-Based Films. Front Nutr 2022; 9:882682. [PMID: 35548578 PMCID: PMC9083458 DOI: 10.3389/fnut.2022.882682] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Accepted: 03/29/2022] [Indexed: 11/13/2022] Open
Abstract
The demand for biodegradable products has increased; hence, a suitable method for producing green composites is essential. This study prepared corn starch-based films using the solution casting method, and the physicochemical properties of the prepared films were investigated using a mixture of glycerol (GLY) and erythritol (ERY) at different ratios (4:0, 3:1, 2:2, 1:3, and 0:4) as plasticizing agents. The crystallinity, hydrophilicity, mechanical properties, oxygen and water vapor, surface roughness, and thermal stability of corn starch-based films were analyzed using small-angle X-ray diffraction, water contact angle, automatic tensile testing machine, oxygen permeability tester and water vapor permeability analyzer, atomic force microscope, and thermogravimetric analyzer. With the increase in GLY ratio, the thickness, water-solubility, water content, water vapor permeability, elongation at break, oxygen permeability and V-shaped crystallization of the corn starch-based films increased. The tensile strength and the thermal stability decreased with increasing the GLY ratio. We developed a new plasticizer using glycerol and erythritol to improve the properties of starch films and provided the basis for the industrial production of corn starch-based films.
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Affiliation(s)
- Bin Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.,Department of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Xin Xu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Youxin Fang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.,Department of Forestry College, Shandong Agricultural University, Taian, China
| | - Shouxin Yan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - A M Abd El-Aty
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.,Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt.,Department of Medical Pharmacology, Faculty of Medicine, Atatürk University, Erzurum, Turkey
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14
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Kaewprachu P, Osako K, Rungraeng N, Rawdkuen S. Properties of fish myofibrillar protein film: effect of glycerol-sorbitol combinations. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1619-1628. [PMID: 35250085 PMCID: PMC8882529 DOI: 10.1007/s13197-021-05173-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/08/2021] [Accepted: 06/03/2021] [Indexed: 10/21/2022]
Abstract
The effects of glycerol-sorbitol combinations (G/S) at different ratios (0: 2, 0.5: 1.5, 1: 1, 1.5: 0.5, and 2: 0, w/w) on the properties of fish myofibrillar protein (FMP) films were evaluated and then compared to those of synthetic wrap film (polyvinyl chloride; PVC). The thickness of FMP films plasticized with G/S at various ratios was in the range of 0.012 to 0.013 mm and transparency values were 3.81-3.86. Significant increases in elongation at break (65.81-116.53%), oxygen permeability (12.83-36.11 cm3/m2/day), and water vapour permeability (0.27-1.43 × 10-10 g/m/s/Pa) were observed when the proportion of glycerol increased (P < 0.05). No significant difference was observed in a* and b* values, compared to the PVC film. However, tensile strength values (12.56-3.52 MPa) decreased when the proportion of glycerol increased (P < 0.05). A change in the amount of sorbitol influenced the thermal properties of FMP films. According to their properties, up to 50% of glycerol could be substituted for sorbitol in order to enhance the strength, barrier, and thermal properties of the FMP films.
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15
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Fu Z, Guo S, Wang X, Huang Z, Bi C, Li F, Wu M. Structural, Thermal, Mechanical and Physicochemical Properties of Corn Starch and
Tremella fuciformis
Polysaccharide Based Composite Films. STARCH-STARKE 2022. [DOI: 10.1002/star.202100255] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Zong‐qiang Fu
- School of Artificial Intelligence Beijing Technology and Business University Beijing 100048 China
| | - Shao‐xiang Guo
- School of Artificial Intelligence Beijing Technology and Business University Beijing 100048 China
| | - Xue‐ying Wang
- School of Artificial Intelligence Beijing Technology and Business University Beijing 100048 China
| | - Zhi‐gang Huang
- School of Artificial Intelligence Beijing Technology and Business University Beijing 100048 China
| | - Chong‐hao Bi
- School of Artificial Intelligence Beijing Technology and Business University Beijing 100048 China
| | - Fei‐fei Li
- Center for Food Evaluation State Administration for Market Regulation Beijing 100070 China
| | - Min Wu
- College of Engineering China Agricultural University Beijing 100083 China
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16
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Gautam N, Garg S, Yadav S. Development of Flexible and Thin Films from Underutilized Indian Finger Millet (
Eleusine coracana
) Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202100156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Naina Gautam
- Dr. B. R. Ambedkar National Institute of Technology Grand Trunk Road, Barnala‐Amritsar Bypass Rd Jalandhar Punjab 144011 India
| | - Sangeeta Garg
- Dr. B. R. Ambedkar National Institute of Technology Grand Trunk Road, Barnala‐Amritsar Bypass Rd Jalandhar Punjab 144011 India
| | - Shashikant Yadav
- Dr. B. R. Ambedkar National Institute of Technology Grand Trunk Road, Barnala‐Amritsar Bypass Rd Jalandhar Punjab 144011 India
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17
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Roy J, Bhattacharya S, Sahu PP, Das AB. Physical, mechanical, and electrical properties of rice starch-based films plasticised by ionic liquid. Chem Ind 2021. [DOI: 10.1080/00194506.2021.2013737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Joydev Roy
- Department Food Engineering and Technology, Tezpur University, Tezpur, India
| | | | - Partha Pratim Sahu
- Department of Electronics and Communication Engineering, Tezpur University, Tezpur, India
| | - Amit Baran Das
- Department Food Engineering and Technology, Tezpur University, Tezpur, India
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18
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Guo S, Fu Z, Sun Y, Wang X, Wu M. Effect of Plasticizers on the Properties of Potato Flour Films. STARCH-STARKE 2021. [DOI: 10.1002/star.202100179] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Shao‐xiang Guo
- School of Artificial Intelligence Beijing Technology and Business University Beijing 100048 China
| | - Zong‐qiang Fu
- School of Artificial Intelligence Beijing Technology and Business University Beijing 100048 China
| | - Yao Sun
- School of Artificial Intelligence Beijing Technology and Business University Beijing 100048 China
| | - Xue‐ying Wang
- School of Artificial Intelligence Beijing Technology and Business University Beijing 100048 China
| | - Min Wu
- College of Engineering China Agricultural University Beijing 100083 China
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19
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Peron-Schlosser B, Carpiné D, Matos Jorge RM, Rigon Spier M. Optimization of wheat flour by product films: A technological and sustainable approach for bio-based packaging material. J Food Sci 2021; 86:4522-4538. [PMID: 34561875 DOI: 10.1111/1750-3841.15908] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 07/22/2021] [Accepted: 08/17/2021] [Indexed: 11/28/2022]
Abstract
This study aimed to evaluate the feasibility of the production of sustainable and biodegradable packages made from a little-explored by product of wheat-milling, the glue flour (GF). Films were produced by the casting method and the effect of the incorporation of glycerol, sorbitol, and GF in the properties of the films was investigated following the central composite rotational design (CCRD) approach. The results have been statistically analyzed by the response surface methodology and the desirability function. Due to the rich composition in amylaceous reserve (64.81%; 26% of amylose content), considerable protein content (11.23%), and fibers (8.28%), the GF proved to be suitable for use as a matrix in biopolymer films. All the properties were mainly influenced by the plasticizer type and GF concentration. Film plasticized with glycerol (run 13) was more flexible, had higher moisture (28.39%) content, and was more adhesive than the formulation made with sorbitol (run 11). Film elongation (ELO) ranged from 25.84% to 56.71%, and tensile strength (TS) from 0.10 to 2.8 MPa. The optimized process conditions were 8% for Cf, 0% for Cg, and 4% for Cs. Under these conditions, the films presented low moisture (12.1%), moderate solubility (35.5%) and TS (1.64 MPa), and high ELO (72.06%). This study showed that GF is a promising source for the development of biodegradable films. PRACTICAL APPLICATION: Films made from a by product of wheat flour (glue flour) have technological potential to be used as packaging for food products. The valorization of a by product of the agribusiness without pre-treatment for the production of biodegradable films was made possible. The study by casting technique is a previous for scale-up production.
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Affiliation(s)
- Bianca Peron-Schlosser
- Post-Graduation Program in Food Engineering, Chemical Engineering Department, Technology Sector, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Danielle Carpiné
- Post-Graduation Program in Food Engineering, Chemical Engineering Department, Technology Sector, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Regina Maria Matos Jorge
- Post-Graduation Program in Food Engineering, Chemical Engineering Department, Technology Sector, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Michele Rigon Spier
- Post-Graduation Program in Food Engineering, Chemical Engineering Department, Technology Sector, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil
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20
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Salazar D, Arancibia M, Casado S, Viteri A, López-Caballero ME, Montero MP. Green Banana ( Musa acuminata AAA) Wastes to Develop an Edible Film for Food Applications. Polymers (Basel) 2021; 13:polym13183183. [PMID: 34578084 PMCID: PMC8472418 DOI: 10.3390/polym13183183] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Revised: 09/15/2021] [Accepted: 09/16/2021] [Indexed: 11/25/2022] Open
Abstract
In this study, edible packaging based on discarded green banana (Musa acuminata AAA) flour (whole banana and banana peel flours) was developed for food applications. Films were characterized in terms of film-forming ability, mechanical, barrier, thermal, microbiological, and sensory properties. The film forming solutions were studied for rheological properties. Two formulations were selected based on their film-forming ability: whole banana flour (2.5%), peel flour (1.5%) and glycerol (1.0 %, F-1.0 G or 1.5%, F-1.5 G). Adding 1.5% plasticizer, due to the hygroscopic effect, favored the water retention of the films, increasing the density, which also resulted in a decrease in lightness and transparency. Water activity shows no difference between the two formulations, which were water resistant for at least 25 h. DSC results showed a similar melting temperature (Tm) for both films, around 122 °C. Both films solutions showed a viscoelastic behavior in the frequency spectrum, being the elastic modulus greater in F-1.0 G film than F-1.5 G film at low frequency. F-1.0 G film was less firm, deformable and elastic, with a less compact structure and a rougher surface as confirmed by AFM, favoring a higher water vapor permeability with respect to F.1.5 G film. Microorganisms such as Enterobacteria and Staphylococcus aureus were not found in the films after a period of storage (1 year under ambient conditions). The F-1.0 G film with added spices (cumin, oregano, garlic, onion, pepper, and nutmeg) was tested for some food applications: as a snack (with or without heat treatment) and as a wrap for grilled chicken. The performance of the seasoned film during chilled storage of chicken breast was also studied. Sensory evaluation showed good overall acceptability of all applications. In addition, the chicken breast wrapped with the seasoned film registered lower counts (1-log cycle) than the control (covered with a polystyrene bag) and the film without spices. Green banana flour is a promising material to develop edible films for food applications.
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Affiliation(s)
- Diego Salazar
- Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, Ecuador; (M.A.); (S.C.); (A.V.)
- Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
- Correspondence: (D.S.); (M.P.M.)
| | - Mirari Arancibia
- Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, Ecuador; (M.A.); (S.C.); (A.V.)
| | - Santiago Casado
- Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, Ecuador; (M.A.); (S.C.); (A.V.)
| | - Andrés Viteri
- Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, Ecuador; (M.A.); (S.C.); (A.V.)
| | - María Elvira López-Caballero
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Calle José Antonio Novais 10, 28040 Madrid, Spain;
| | - María Pilar Montero
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Calle José Antonio Novais 10, 28040 Madrid, Spain;
- Correspondence: (D.S.); (M.P.M.)
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21
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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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22
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Montoille L, Morales Vicencio C, Fontalba D, Ortiz JA, Moreno-Serna V, Peponi L, Matiacevich S, Zapata PA. Study of the effect of the addition of plasticizers on the physical properties of biodegradable films based on kefiran for potential application as food packaging. Food Chem 2021; 360:129966. [PMID: 33993071 DOI: 10.1016/j.foodchem.2021.129966] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Revised: 04/08/2021] [Accepted: 04/24/2021] [Indexed: 01/26/2023]
Abstract
Spectroscopies analysis indicated that kefiran contains branched hexasaccharide repeating units. Neat kefiran films, 2 and 5% w/w of glycerol, d-glucitol, d-galactitol, d-mannitol, and d-limonene were incorporated as plasticizers. Neat and plasticized kefiran films were characterized by physical, thermal, mechanical, optical, and water solubilization properties. Neat kefiran had a glass transition temperature (Tg) of -20 ± 2 °C and, with the addition of plasticizers between -15 to -17 ± 2 °C. The values were close to the neat kefiran, and the results could be attributed to a lower amount of plasticizer used. The solubility of the glycerol plasticized films increases by 33% and decreased with the concentration of other plasticizers in comparison with the neat kefiran. d-glucitol and d-galactitol decreased the microhardness and Young's Modulus of films around 30% and 74% respectively, obtaining more flexible kefiran films. Kefiran based films could find applications as potential materials in the food-packaging industry.
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Affiliation(s)
- Lissette Montoille
- Universidad de Santiago de Chile (USACH), Facultad de Química y Biología, Departamento de Ciencias del Ambiente, Grupo de Polímeros, Chile
| | - Constanza Morales Vicencio
- Universidad de Santiago de Chile (USACH), Facultad de Química y Biología, Departamento de Ciencias del Ambiente, Grupo de Polímeros, Chile
| | - Daniel Fontalba
- Universidad de Santiago de Chile (USACH), Facultad de Química y Biología, Departamento de Ciencias del Ambiente, Grupo de Polímeros, Chile
| | - J Andrés Ortiz
- Universidad de Santiago de Chile (USACH), Facultad de Química y Biología, Departamento de Ciencias del Ambiente, Grupo de Polímeros, Chile; Departamento de Ingeniería Química, Biotecnología y Materiales, Facultad de Ciencias Físicas y Matemáticas, Universidad de Chile, Avenida Beaucheff 851, Santiago, Chile
| | - Viviana Moreno-Serna
- Universidad de Santiago de Chile (USACH), Facultad de Química y Biología, Departamento de Ciencias del Ambiente, Grupo de Polímeros, Chile
| | - Laura Peponi
- Institute of Polymer Science and Technology, ICTP-CSIC, Madrid, Spain
| | - Silvia Matiacevich
- Food Properties Research Group, Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Obispo Manuel Umaña 050, Estación Central, Santiago 9170201, Chile
| | - Paula A Zapata
- Universidad de Santiago de Chile (USACH), Facultad de Química y Biología, Departamento de Ciencias del Ambiente, Grupo de Polímeros, Chile.
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23
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Characterization of edible film based on grape juice and cross-linked maize starch and its effects on the storage quality of chicken breast fillets. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111012] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Taweechat C, Wongsooka T, Rawdkuen S. Properties of Banana ( Cavendish spp.) Starch Film Incorporated with Banana Peel Extract and Its Application. Molecules 2021; 26:molecules26051406. [PMID: 33807750 PMCID: PMC7961874 DOI: 10.3390/molecules26051406] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 02/25/2021] [Accepted: 03/01/2021] [Indexed: 12/02/2022] Open
Abstract
The objective of this study was to develop an active banana starch film (BSF) incorporated with banana peel extract. We compared the film’s properties with commercial wrap film (polyvinyl chloride; PVC). Moreover, a comparison of the quality of minced pork wrapped during refrigerated storage (7 days at ±4 °C) was also performed. The BSF with different concentrations of banana peel extract (0, 1, 3, and 5 (%, w/v)) showed low mechanical properties (tensile strength (TS): 4.43–31.20 MPa and elongation at break (EAB): 9.66–15.63%) and water vapor permeability (3.74–11.0 × 10−10 g mm/sm2 Pa). The BSF showed low film solubility (26–41%), but excellent barrier properties to UV light. The BSF had a thickness range of 0.030–0.047 mm, and color attributes were: L* = 49.6–51.1, a* = 0.21–0.43, b* = 1.26–1.49. The BSF incorporated with banana peel extracts 5 (%, w/v) showed the highest radical scavenging activity (97.9%) and inhibitory activity of E. coli O157: H7. The BSF showed some properties comparable to the commercial PVC wrap film. Changes in qualities of minced pork were determined for 7 days during storage at ±4 °C. It was found that thiobarbituric acid reactive substances (TBARS) of the sample wrapped with the BSF decreased compared to that wrapped with the PVC. The successful inhibition of lipid oxidation in the minced pork was possible with the BSF. The BSF incorporated with banana peel extract could maintain the quality of minced pork in terms of oxidation retardation.
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Affiliation(s)
- Chanitda Taweechat
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; (C.T.); (T.W.)
| | - Tipapon Wongsooka
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; (C.T.); (T.W.)
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; (C.T.); (T.W.)
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Correspondence: ; Tel.: +66-53-916-752
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Lim WS, Ock SY, Park GD, Lee IW, Lee MH, Park HJ. Heat-sealing property of cassava starch film plasticized with glycerol and sorbitol. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100556] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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26
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Effects of glycerol and thymol on physical, mechanical, and thermal properties of corn starch films. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105884] [Citation(s) in RCA: 91] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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27
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Ballesteros-Mártinez L, Pérez-Cervera C, Andrade-Pizarro R. Effect of glycerol and sorbitol concentrations on mechanical, optical, and barrier properties of sweet potato starch film. NFS JOURNAL 2020. [DOI: 10.1016/j.nfs.2020.06.002] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Jayathilaka LPI, Ariyadasa TU, Egodage SM. Development of biodegradable natural rubber latex composites by employing corn derivative bio‐fillers. J Appl Polym Sci 2020. [DOI: 10.1002/app.49205] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | - Thilini U. Ariyadasa
- Department of Chemical and Process EngineeringUniversity of Moratuwa Moratuwa Sri Lanka
| | - Shantha M. Egodage
- Department of Chemical and Process EngineeringUniversity of Moratuwa Moratuwa Sri Lanka
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Characterization of Food Application and Quality of Porcine Plasma Protein–Based Films Incorporated with Chitosan or Encapsulated Turmeric Oil. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02411-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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30
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Kadzińska J, Bryś J, Ostrowska-Ligęza E, Estéve M, Janowicz M. Influence of vegetable oils addition on the selected physical properties of apple–sodium alginate edible films. Polym Bull (Berl) 2019. [DOI: 10.1007/s00289-019-02777-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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Díaz O, Ferreiro T, Rodríguez-Otero JL, Cobos Á. Characterization of Chickpea ( Cicer arietinum L.) Flour Films: Effects of pH and Plasticizer Concentration. Int J Mol Sci 2019; 20:E1246. [PMID: 30871074 PMCID: PMC6429116 DOI: 10.3390/ijms20051246] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 03/07/2019] [Accepted: 03/08/2019] [Indexed: 12/04/2022] Open
Abstract
The use of flours as a material for biopolymer-based film preparation has gained interest due to the fact that they are a natural mixture of compatible macromolecules and due to their low cost. Chickpea flour shows a promising composition for the development of edible films. The aim of this study was to characterize and evaluate the properties of chickpea flour films as affected by pH (7 or 10) and plasticizer concentration (1% or 3% w/v) of film-forming solutions. Water vapor permeability, solubility, color, opacity, mechanical properties, thermal stability, structural changes by Fourier transform infrared analysis, and microstructure of the films were determined. Glycerol content and pH influenced chickpea flour film properties, microstructure and structural organization; interactions were also observed. The 1% glycerol films showed lower water vapor permeability, thickness, radical scavenging capacity, elongation at break and puncture deformation, and higher dry matter content, swelling, opacity, elastic modulus, and tensile and puncture strengths than 3% glycerol films. Film-forming solutions at pH 10 produced films with higher thickness and swelling, and were greener than those from solutions at neutral pH. The changes were more intense in 1% glycerol films. Glycerol concentration and pH could be combined in order to obtain chickpea flour films with different properties according to different food packaging requirements.
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Affiliation(s)
- Olga Díaz
- Área de Tecnología de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Universidade de Santiago de Compostela, 27002 Lugo, Spain.
| | - Tania Ferreiro
- Área de Tecnología de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Universidade de Santiago de Compostela, 27002 Lugo, Spain.
| | - José Luis Rodríguez-Otero
- Área de Nutrición y Bromatología, Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Universidade de Santiago de Compostela, 27002 Lugo, Spain.
| | - Ángel Cobos
- Área de Tecnología de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Universidade de Santiago de Compostela, 27002 Lugo, Spain.
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Active Banana Flour Nanocomposite Films Incorporated with Garlic Essential Oil as Multifunctional Packaging Material for Food Application. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2089-2] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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