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Liu C, Li X, Song H, Li X. Moisture Sorption Isotherms of Polydextrose and Its Gelling Efficiency in Inhibiting the Retrogradation of Rice Starch. Gels 2024; 10:529. [PMID: 39195058 DOI: 10.3390/gels10080529] [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: 04/10/2024] [Revised: 04/22/2024] [Accepted: 08/08/2024] [Indexed: 08/29/2024] Open
Abstract
As an anti-staling agent in bread, the desorption isotherm of polydextrose has not been studied due to a very long equilibrium time. The adsorption and desorption isotherms of five Chinese polydextrose products were measured in the range of 0.1-0.9 aw and 20-35 °C by a dynamic moisture sorption analyzer. The results show that the shape of adsorption and desorption isotherms was similar to that of amorphous lactose. In the range of 0.1-0.8 aw, the hysteresis between desorption and adsorption of polydextrose was significant. The sorption isotherms of polydextrose can be fitted by seven commonly used models, and our developed seven-parameter polynomial, the adsorption equations of generalized D'Arcy and Watt (GDW) and Ferro-Fontan, and desorption equations of polynomial and Peleg, performed well in the range of 0.1-0.9 aw. The hysteresis curves of polydextrose at four temperatures quickly decreased with aw increase at aw ˂ 0.5, andthereafter slowly decreased when aw ≥ 0.5. The polynomial fitting hysteresis curves of polydextrose were divided into three regions: ˂0.2, 0.2-0.7, and 0.71-0.9 aw. The addition of 0-10% polydextrose to rice starch decreased the surface adsorption and bulk absorption during the adsorption and desorption of rice starch, while it increased the water adsorption value at aw ≥ 0.7 due to polydextrose dissolution. DSC analysis showed that polydextrose as a gelling agent inhibited the retrogradation of rice starch, which could be used to maintain the quality of cooked rice.
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Affiliation(s)
- Chang Liu
- National Engineering Research Center for Grain Storage and Transportation, Academy of National Food and Strategic Reserves Administration, Beijing 102209, China
- College of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xiaoyu Li
- Department of Pharmacy, Sichuan University, Chengdu 610041, China
| | - Hongdong Song
- College of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xingjun Li
- National Engineering Research Center for Grain Storage and Transportation, Academy of National Food and Strategic Reserves Administration, Beijing 102209, China
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2
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Alqah H, Hussain S, Alamri MS, Mohamed AA, Qasem AA, Ibraheem MA, Shehzad A. Effect of Germinated Sorghum Extract on the Physical and Thermal Properties of Pre-Gelatinized Cereals, Sweet Potato and Beans Starches. Molecules 2023; 28:7030. [PMID: 37894509 PMCID: PMC10609496 DOI: 10.3390/molecules28207030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 10/07/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Starches from different botanical sources are affected in the presence of enzymes. This study investigated the impact of α-amylase on several properties of pre-gelatinized starches derived from chickpea (Cicer arietinum L.), wheat (Triticum aestivum L.), corn (Zea mays L.), white beans (Phaseolus vulgaris), and sweet potatoes (Ipomoea batatas L.). Specifically, the water holding capacity, freezable water content, sugar content, and water sorption isotherm (adsorption and desorption) properties were examined. The source of α-amylase utilized in this study was a germinated sorghum (Sorghum bicolor L. Moench) extract (GSE). The starch samples were subjected to annealing at temperatures of 40, 50, and 60 °C for durations of either 30 or 60 min prior to the process of gelatinization. A significant increase in the annealing temperature and GSE resulted in a notable enhancement in both the water-holding capacity and the sugar content of the starch. The ordering of starches in terms of their freezable water content is as follows: Chickpea starch (C.P.S) > white beans starch (W.B.S) > wheat starch (W.S) > chickpea starch (C.S) > sweet potato starch (S.P.S). The Guggenheim-Anderson-de Boer (GAB) model was only employed for fitting the data, as the Brunauer-Emmett-Teller (BET) model had a low root mean square error (RMSE). The application of annealing and GSE treatment resulted in a shift of the adsorption and desorption isotherms towards greater levels of moisture content. A strong hysteresis was found in the adsorption and desorption curves, notably within the water activity range of 0.6 to 0.8. The GSE treatment and longer annealing time had an impact on the monolayer water content (mo), as well as the C and K parameters of the GAB model, irrespective of the annealing temperature. These results can be used to evaluate the applicability of starch in the pharmaceutical and food sectors.
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Affiliation(s)
- Hesham Alqah
- Department of Food Science and Nutrition, King Saud University, Riyadh 11451, Saudi Arabia
| | - Shahzad Hussain
- Department of Food Science and Nutrition, King Saud University, Riyadh 11451, Saudi Arabia
| | - Mohamed Saleh Alamri
- Department of Food Science and Nutrition, King Saud University, Riyadh 11451, Saudi Arabia
| | - Abdellatif A Mohamed
- Department of Food Science and Nutrition, King Saud University, Riyadh 11451, Saudi Arabia
| | - Akram A Qasem
- Department of Food Science and Nutrition, King Saud University, Riyadh 11451, Saudi Arabia
| | - Mohamed A Ibraheem
- Department of Food Science and Nutrition, King Saud University, Riyadh 11451, Saudi Arabia
| | - Aamir Shehzad
- UniLaSalle, Univ. Artois, ULR7519-Transformations & Agro-Ressources, Normandie Université, F-76130 Mont-Saint-Aignan, France
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Ishchenko O, Plavan V, Valeika V, Koliada M, Liashok I, Budash Y, Bessarabov V. Modified Starch in Composition with Polyvinyl Alcohol as a Basis for Development of the Polymeric Materials for Pharmaceutical Use. STARCH-STARKE 2022. [DOI: 10.1002/star.202200062] [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)
- Olena Ishchenko
- Kyiv National University of Technologies and Design Kyiv Ukraine
| | - Viktoriia Plavan
- Kyiv National University of Technologies and Design Kyiv Ukraine
| | | | - Maksym Koliada
- Kyiv National University of Technologies and Design Kyiv Ukraine
| | - Iryna Liashok
- Kyiv National University of Technologies and Design Kyiv Ukraine
| | - Yurii Budash
- Kyiv National University of Technologies and Design Kyiv Ukraine
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4
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Hodel KVS, Machado BAS, Sacramento GDC, Maciel CADO, Oliveira-Junior GS, Matos BN, Gelfuso GM, Nunes SB, Barbosa JDV, Godoy ALPC. Active Potential of Bacterial Cellulose-Based Wound Dressing: Analysis of Its Potential for Dermal Lesion Treatment. Pharmaceutics 2022; 14:pharmaceutics14061222. [PMID: 35745794 PMCID: PMC9228207 DOI: 10.3390/pharmaceutics14061222] [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: 05/09/2022] [Revised: 05/31/2022] [Accepted: 06/02/2022] [Indexed: 02/04/2023] Open
Abstract
The use of innate products for the fast and efficient promotion of healing process has been one of the biomedical sector's main bets for lesion treatment modernization process. The aim of this study was to develop and characterize bacterial cellulose-based (BC) wound dressings incorporated with green and red propolis extract (2 to 4%) and the active compounds p-coumaric acid and biochanin A (8 to 16 mg). The characterization of the nine developed samples (one control and eight active wound dressings) evidenced that the mechanics, physics, morphological, and barrier properties depended not only on the type of active principle incorporated onto the cellulosic matrix, but also on its concentration. Of note were the results found for transparency (28.59-110.62T600 mm-1), thickness (0.023-0.046 mm), swelling index (48.93-405.55%), water vapor permeability rate (7.86-38.11 g m2 day-1), elongation (99.13-262.39%), and antioxidant capacity (21.23-86.76 μg mL-1). The wound dressing based on BC and red propolis was the only one that presented antimicrobial activity. The permeation and retention test revealed that the wound dressing containing propolis extract presented the most corneal stratum when compared with viable skin. Overall, the developed wound dressing showed potential to be used for treatment against different types of dermal lesions, according to its determined proprieties.
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Affiliation(s)
- Katharine Valéria Saraiva Hodel
- SENAI Institute for Innovation in Advanced Health Systems (CIMATEC ISI SAS), SENAI/CIMATEC University Center, Salvador 41650-010, Brazil; (K.V.S.H.); (G.d.C.S.); (S.B.N.); (J.D.V.B.)
- Department of Clinical and Toxicological Analysis, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-115, Brazil; (C.A.d.O.M.); (G.S.O.-J.); (A.L.P.C.G.)
| | - Bruna Aparecida Souza Machado
- SENAI Institute for Innovation in Advanced Health Systems (CIMATEC ISI SAS), SENAI/CIMATEC University Center, Salvador 41650-010, Brazil; (K.V.S.H.); (G.d.C.S.); (S.B.N.); (J.D.V.B.)
- Correspondence: ; Tel.: +55-(71)-3879-5624
| | - Giulia da Costa Sacramento
- SENAI Institute for Innovation in Advanced Health Systems (CIMATEC ISI SAS), SENAI/CIMATEC University Center, Salvador 41650-010, Brazil; (K.V.S.H.); (G.d.C.S.); (S.B.N.); (J.D.V.B.)
| | - Carine Assunção de Oliveira Maciel
- Department of Clinical and Toxicological Analysis, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-115, Brazil; (C.A.d.O.M.); (G.S.O.-J.); (A.L.P.C.G.)
| | - Gessualdo Seixas Oliveira-Junior
- Department of Clinical and Toxicological Analysis, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-115, Brazil; (C.A.d.O.M.); (G.S.O.-J.); (A.L.P.C.G.)
| | - Breno Noronha Matos
- Laboratory of Medicines, Food and Cosmetics (LTMAC), University of Brasília, Brasilia 70910-900, Brazil; (B.N.M.); (G.M.G.)
| | - Guilherme Martins Gelfuso
- Laboratory of Medicines, Food and Cosmetics (LTMAC), University of Brasília, Brasilia 70910-900, Brazil; (B.N.M.); (G.M.G.)
| | - Silmar Baptista Nunes
- SENAI Institute for Innovation in Advanced Health Systems (CIMATEC ISI SAS), SENAI/CIMATEC University Center, Salvador 41650-010, Brazil; (K.V.S.H.); (G.d.C.S.); (S.B.N.); (J.D.V.B.)
| | - Josiane Dantas Viana Barbosa
- SENAI Institute for Innovation in Advanced Health Systems (CIMATEC ISI SAS), SENAI/CIMATEC University Center, Salvador 41650-010, Brazil; (K.V.S.H.); (G.d.C.S.); (S.B.N.); (J.D.V.B.)
| | - Ana Leonor Pardo Campos Godoy
- Department of Clinical and Toxicological Analysis, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-115, Brazil; (C.A.d.O.M.); (G.S.O.-J.); (A.L.P.C.G.)
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Storage Conditions and Adsorption Thermodynamic Properties for Purple Corn. Foods 2022; 11:foods11060828. [PMID: 35327250 PMCID: PMC8947547 DOI: 10.3390/foods11060828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 03/07/2022] [Accepted: 03/09/2022] [Indexed: 11/16/2022] Open
Abstract
Adsorption isotherms provide insight into the thermodynamic properties governed by food storage conditions. Adsorption isotherms of purple corn of the Canteño variety were evaluated at 18, 25, and 30 °C, for the equilibrium relative humidity (ERH) range between 0.065 and 0.95. The equilibrium moisture (Xe) was determined by the continuous weight-change method. Seven mathematical models of isotherms were modeled, using the coefficient of determination R2, mean absolute error (MAE), and estimated standard error (ESE) as the convergence criterion. Thermodynamic parameters such as isosteric heat (qst), Gibbs Free Energy (ΔG), differential entropy (ΔS), activation energy (Ea), and compliance with the isokinetic law were evaluated. It was observed that the adsorption isotherms presented cross-linking around 75% ERH and 17% Xe, suggesting adequate storage conditions at these values. The GAB and Halsey models reported better fit (R2 > 97%, MAE < 10%, ESE < 0.014 and random residual dispersion). The reduction of Xe from 17 to 7%, increases qst, from 7.7022 to 0.0165 kJ/g, while ΔG decreases considerably with the increase in Xe, presenting non-spontaneous endergonic behavior, and linear relationship with ΔS, evidencing compliance with the isokinetic theory, governed by qst. Ea showed that more energy is required to remove water molecules from the upper layers bound to the monolayer, evaluated using CGAB. The models predicted the storage conditions, and the thermodynamic parameters show the structural stability of the purple corn grains of the Canteño variety during storage.
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Ploypetchara T, Gohtani S. Effect of rice starch film blended with sugar (trehalose/allose) and oil (canola oil/coconut oil) on the physical properties and their interaction (Part II). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Thongkorn Ploypetchara
- Expert Center of Innovative Health Food Thailand Institute of Scientific and Technological Research 35 Mu 3 Technopolis Pathum Thani Thailand
| | - Shoichi Gohtani
- Department of Applied Biological Science Faculty of Agriculture Kagawa University Kita‐gun, Kagawa Japan
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Cagnin C, Simões BM, Yamashita F, Carvalho GM, Grossmann MVE. pH
sensitive phosphate crosslinked films of starch‐carboxymethyl cellulose. POLYM ENG SCI 2020. [DOI: 10.1002/pen.25582] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Caroline Cagnin
- Department of Food Science Universidade Estadual de Londrina Londrina Brazil
| | | | - Fábio Yamashita
- Department of Food Science Universidade Estadual de Londrina Londrina Brazil
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8
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Ploypetchara T, Gohtani S. Characteristics of rice starch film blended with sugar (trehalose/allose) and oil (canola oil/coconut oil): Part I - Filmogenic solution behavior and mechanical properties. J Food Sci 2020; 85:3372-3379. [PMID: 32949033 DOI: 10.1111/1750-3841.15455] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2020] [Revised: 08/16/2020] [Accepted: 08/25/2020] [Indexed: 12/18/2022]
Abstract
The concentrations effects of sugars (trehalose and allose) and oils (canola and coconut oil) on the characteristics of rice starch suspension and mechanical properties of rice starch film were studied. The samples were prepared using 3% (w/w) rice starch, with 10% or 30% (w/w) sugar (trehalose or allose) added and 10% or 30% (w/w) oil (canola or coconut). The droplet size of the film suspension increased with increasing oil concentration both in trehalose and allose, which blended with oil. The flow behavior of the film suspensions showed shear-thinning behavior as calculated by the Power Law model. The apparent viscosity tended to increase with the addition of sugar and oil. The breaking stress of the films blended with sugar and oil was less than that of control. On preparation day and after 7 days' storage, the breaking strain tended to increase more with the addition of coconut oil than with that of canola oil. However, breaking stress and breaking strain decreased after 28 days' storage. Adding sugar had correlation with mechanical properties whereas adding oil had correlation with film suspension characteristics, allowed the sugar and oil to interact and inhibited starch chain mobility due to concentration, sugar type, and oil type. PRACTICAL APPLICATION: Trehalose, allose, canola oil, and coconut oil could be used as a plasticizer in a starch edible/biodegradable film system. The preparation process of filmogenic solution was depended on the combination of sugar and oil that could change the flow behavior and affected the mechanical properties of the edible film. The sugar and oil might improve the mechanical properties of the film by a hydroxyl group of sugar and lubricating properties of the oil.
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Affiliation(s)
- Thongkorn Ploypetchara
- Expert Center of Innovative Health Food, Thailand Institute of Scientific and Technological Research, 35 Mu 3 Technopolis, Tambon Khlong Ha, Amphoe Khlong Luang, Pathum Thani, 12120, Thailand
| | - Shoichi Gohtani
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki-cho, Kita-gun, Kagawa, 761-0795, Japan
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9
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Kowalczyk D, Skrzypek T, Basiura-Cembala M, Łupina K, Mężyńska M. The effect of potassium sorbate on the physicochemical properties of edible films based on pullulan, gelatin and their blends. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105837] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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10
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Nagar M, Sharanagat VS, Kumar Y, Singh L. Development and characterization of elephant foot yam starch-hydrocolloids based edible packaging film: physical, optical, thermal and barrier properties. Journal of Food Science and Technology 2019; 57:1331-1341. [PMID: 32180629 DOI: 10.1007/s13197-019-04167-w] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/10/2019] [Accepted: 11/08/2019] [Indexed: 11/24/2022]
Abstract
The study aimed at the development of elephant foot yam starch (EFYS) based edible film through blending of Xanthan (XG) and agar-agar (AA). Film thickness and density increased with increase in concentration of hydrocolloids and the respective highest value 0.199 mm and 2.02 g/cm3 were found for the film possessing 2% AA. The film barrier properties varied with hydrocolloids and the lowest value of water vapour transmission rate (1494.54 g/m2) and oxygen transmission rate (0.020 cm3/m2) was observed for the film with 1% XG and 1.5% AA, respectively. Mechanical and thermal properties also improved upon addition of hydrocolloid. Highest tensile strength (20.14 MPa) and glass transition temperature (150.6 °C) was observed for film containing 2% AA. Fourier transform infrared spectroscopy demonstrated the presence of -OH, C-H, and C=O groups. The change in crystallinity was observed through peak in X-ray diffraction analysis, which increased with increase in the hydrocolloids' concentration.
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Affiliation(s)
- Mohit Nagar
- 1Department of Food Engineering, NIFTEM, Sonipat, Haryana India
| | | | - Yogesh Kumar
- 1Department of Food Engineering, NIFTEM, Sonipat, Haryana India
| | - Lochan Singh
- 2Department of Agriculture and Environmental Science, NIFTEM, Sonipat, Haryana India
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11
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Effect of Transglutaminase Cross-Linking in Protein Isolates from a Mixture of Two Quinoa Varieties with Chitosan on the Physicochemical Properties of Edible Films. COATINGS 2019. [DOI: 10.3390/coatings9110736] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The growing demand for minimally processed foods with a long shelf life and environmentally friendly materials has forced industry to develop new technologies for food preservation and handling. The use of edible films has emerged as an alternative solution to this problem, and mixtures of carbohydrates and proteins, may be formulated to improve their properties. The objective of this work was to evaluate the effect of protein cross-linking with transglutaminase (TG) of two varieties of quinoa protein isolate (Chenopodium quinoa) [Willd (QW), and Pasankalla (QP)] on the physicochemical and barrier properties of edible films based on chitosan (CT)-quinoa protein. The evaluated properties were water vapor permeability (WVP), solubility, adsorption, roughness determined by atomic force microscopy, and the interactions among the main film components determined by Raman spectroscopy. The results indicated that TG interacted with lysine of QW and QP. CT:QW (1:5, w/w) showed the lowest solubility (14.02 ± 2.17% w/w). WVP varied with the composition of the mixture. The WVP of CT:quinoa protein ranged from 2.85 to 9.95 × 10−11 g cm Pa−1 cm−2 s−1 without TG, whereas adding TG reduced this range to 2.42–4.69 × 10−11 g cm Pa−1 cm−2 s−1. The addition of TG to CT:QP (1:10, w/w) reduced the film surface roughness from 8.0 ± 0.5 nm to 4.4 ± 0.3 nm. According to the sorption isotherm, the addition of TG to CT-QW films improved their stability [monolayer (Xm) = 0.13 ± 0.02 %]. Films with a higher amount of cross-linking showed the highest improvement in the evaluated physical properties, but interactions among proteins that were catalyzed by TG depended on the protein source and profile.
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12
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Plasticization and conglutination improve the tensile strength of electrospun starch fiber mats. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.040] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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Saberi B, Chockchaisawasdee S, Golding JB, Scarlett CJ, Stathopoulos CE. Physical and mechanical properties of a new edible film made of pea starch and guar gum as affected by glycols, sugars and polyols. Int J Biol Macromol 2017; 104:345-359. [PMID: 28606842 DOI: 10.1016/j.ijbiomac.2017.06.051] [Citation(s) in RCA: 83] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2017] [Revised: 05/31/2017] [Accepted: 06/07/2017] [Indexed: 11/18/2022]
Abstract
The influence of different plasticizers (glycols, sugars and polyols) on the moisture sorption, mechanical, physical, optical, and microstructure characteristics of pea starch-guar gum (PSGG) film was studied. All plasticizers formed homogeneous, transparent, and smooth films, while PEG-400 did not produce film with suitable characteristics. Fourier transform infrared (FTIR) spectroscopy results indicated some interaction between plasticizers and the polymers. Scanning electron microscopy (SEM) observations of the films presented surfaces without cracks, breaks, or openings which were indicator of the miscibility and compatibility of employed plasticizers with PSGG films. The results showed that the films containing plasticizers with higher functional groups had lower equilibrium moisture content at aw <0.4. In general, a reduction in tensile strength and Young's modulus and an increase in elongation at break were detected when molecular weight of plasticizers and relative humidity increased in all film formulations. Films plasticized with monosaccharide showed similar mechanical properties to those with sorbitol, but lower solubility and water vapour permeability (WVP), higher transparency and moisture content than the sorbitol-plasticized films. The most noticeable plasticization effect was exerted by following order: glycerol > EG > PG > xylitol > fructose > sorbitol > mannitol > galactose > glucose > sucrose > maltitol.
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Affiliation(s)
- Bahareh Saberi
- School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW 2258, Australia.
| | - Suwimol Chockchaisawasdee
- School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW 2258, Australia; Division of Food and Drink, School of Science, Engineering and Technology, University of Abertay, Dundee DD1 1HG, UK
| | - John B Golding
- School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW 2258, Australia; NSW Department of Primary Industries, Ourimbah, NSW 2258, Australia
| | - Christopher J Scarlett
- School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW 2258, Australia
| | - Costas E Stathopoulos
- Division of Food and Drink, School of Science, Engineering and Technology, University of Abertay, Dundee DD1 1HG, UK
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15
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Thakur R, Saberi B, Pristijono P, Stathopoulos CE, Golding JB, Scarlett CJ, Bowyer M, Vuong QV. Use of response surface methodology (RSM) to optimize pea starch-chitosan novel edible film formulation. Journal of Food Science and Technology 2017; 54:2270-2278. [PMID: 28740283 DOI: 10.1007/s13197-017-2664-y] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/20/2017] [Accepted: 04/26/2017] [Indexed: 10/19/2022]
Abstract
The aim of this study was to develop an optimal formulation for preparation of edible films from chitosan, pea starch and glycerol using response surface methodology. Three independent variables were assigned comprising chitosan (1-2%), pea starch (0.5-1.5%) and glycerol (0.5-1%) to design an empirical model best fit in physical, mechanical and barrier attributes. Impacts of independent variables on thickness, moisture content, solubility, tensile strength, elastic modulus, elongation at break and water vapor permeability of films were evaluated. All the parameters were found to have significant effects on physical and mechanical properties of film. The optimal formulation for preparation of edible film from chitosan, pea starch and glycerol was 1% chitosan, 1.5% pea starch and 0.5% glycerol. Edible films with good physical and mechanical properties can be prepared with this formulation and thus this formulation can be further applied for testing on coating for fruit and vegetables.
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Affiliation(s)
- Rahul Thakur
- School of Environmental and Life Sciences, Faculty of Science and Information Technology, University of Newcastle, Brush Road, Ourimbah, NSW 2258 Australia
| | - Bahareh Saberi
- School of Environmental and Life Sciences, Faculty of Science and Information Technology, University of Newcastle, Brush Road, Ourimbah, NSW 2258 Australia
| | - Penta Pristijono
- School of Environmental and Life Sciences, Faculty of Science and Information Technology, University of Newcastle, Brush Road, Ourimbah, NSW 2258 Australia
| | - Costas E Stathopoulos
- Division of Food and Drink, School of Science, Engineering and Technology, University of Abertay, Dundee, DD1 1HG UK
| | - John B Golding
- School of Environmental and Life Sciences, Faculty of Science and Information Technology, University of Newcastle, Brush Road, Ourimbah, NSW 2258 Australia.,NSW Department of Primary Industries, Ourimbah, NSW 2258 Australia
| | - Christopher J Scarlett
- School of Environmental and Life Sciences, Faculty of Science and Information Technology, University of Newcastle, Brush Road, Ourimbah, NSW 2258 Australia
| | - Michael Bowyer
- School of Environmental and Life Sciences, Faculty of Science and Information Technology, University of Newcastle, Brush Road, Ourimbah, NSW 2258 Australia
| | - Quan V Vuong
- School of Environmental and Life Sciences, Faculty of Science and Information Technology, University of Newcastle, Brush Road, Ourimbah, NSW 2258 Australia
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16
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Characterization of rice starch-ι-carrageenan biodegradable edible film. Effect of stearic acid on the film properties. Int J Biol Macromol 2016; 93:952-960. [DOI: 10.1016/j.ijbiomac.2016.09.053] [Citation(s) in RCA: 71] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2016] [Revised: 09/14/2016] [Accepted: 09/15/2016] [Indexed: 02/07/2023]
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Saberi B, Thakur R, Bhuyan DJ, Vuong QV, Chockchaisawasdee S, Golding JB, Scarlett CJ, Stathopoulos CE. Development of edible blend films with good mechanical and barrier properties from pea starch and guar gum. STARCH-STARKE 2016. [DOI: 10.1002/star.201600227] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Bahareh Saberi
- Faculty of Science and Information Technology; School of Environmental and Life Sciences; University of Newcastle; Ourimbah NSW Australia
| | - Rahul Thakur
- Faculty of Science and Information Technology; School of Environmental and Life Sciences; University of Newcastle; Ourimbah NSW Australia
| | - Deep Jyoti Bhuyan
- Faculty of Science and Information Technology; School of Environmental and Life Sciences; University of Newcastle; Ourimbah NSW Australia
| | - Quan V. Vuong
- Faculty of Science and Information Technology; School of Environmental and Life Sciences; University of Newcastle; Ourimbah NSW Australia
| | - Suwimol Chockchaisawasdee
- Faculty of Science and Information Technology; School of Environmental and Life Sciences; University of Newcastle; Ourimbah NSW Australia
| | - John B. Golding
- Faculty of Science and Information Technology; School of Environmental and Life Sciences; University of Newcastle; Ourimbah NSW Australia
- NSW Department of Primary Industries; Ourimbah NSW Australia
| | - Christopher J. Scarlett
- Faculty of Science and Information Technology; School of Environmental and Life Sciences; University of Newcastle; Ourimbah NSW Australia
| | - Costas E. Stathopoulos
- Division of Food and Drink, School of Science, Engineering and Technology; University of Abertay; Dundee UK
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