DEVELOPMENT OF CAPSULES FROM NATURAL PLAN POLYMERS

Synergizing Multi-Plasticizers for a Starch-Based Edible Film

Synergized multi-plasticizers for a starch-based edible film were developed for food packaging. The most popular edible plasticizers, water, glycerol, and sorbitol were used as modal materials to demonstrate the synergized function of multi-plasticizers. The efficiency, stability, and compatibility of each plasticizer, as well as their synergized functions were investigated based on the characterizations of tensile properties after storing under different humidity conditions and for different times. The relationship between the microstructures of the plasticizers and their performances was studied and established. The results showed that water is an efficient plasticizer but is not stable, which results in it becoming brittle under lower humidity conditions; glycerol has a stronger moisture-retaining and absorption capability, which results in a weaker tensile strength under higher humidity conditions; and sorbitol is an efficient and stable plasticizer but needs to work with water, and its function can be synthesized by mixing it with water and glycerol.

Morphology and Rheology of a Cool-Gel (Protein) Blended with a Thermo-Gel (Hydroxypropyl Methylcellulose)

This study investigates the morphological and rheological properties of blended gelatin (GA; a cooling-induced gel (cool-gel)) and hydroxypropyl methylcellulose (HPMC; a heating-induced gel (thermo-gel)) systems using a fluorescence microscope, small angle X-ray scattering (SAXS), and a rheometer. The results clearly indicate that the two biopolymers are immiscible and have low compatibility. Moreover, the rheological behavior and morphology of the GA/HPMC blends significantly depend on the blending ratio and concentration. Higher polysaccharide contents decrease the gelling temperature and improve the gel viscoelasticity character of GA/HPMC blended gels. The SAXS results reveal that the correlation length (ξ) of the blended gels decreases from 5.16 to 1.89 nm as the HPMC concentration increases from 1 to 6%, which suggests that much denser networks are formed in blended gels with higher HPMC concentrations. Overall, the data reported herein indicate that the gel properties of gelatin can be enhanced by blending with a heating-induced gel.

Developing Edible Starch Film Used for Packaging Seasonings in Instant Noodles

Edible starch-based film was developed for packaging seasoning applied in instant noodles. The edible film can quickly dissolve into hot water so that the seasoning bag can mix in the soup of instant noodles during preparation. To meet the specific requirements of the packaging, such as reasonable high tensile properties, ductility under arid conditions, and low gas permeability, hydroxypropyl cornstarch with various edible additives from food-grade ingredients were applied to enhance the functionality of starch film. In this work, xylose was used as a plasticizer, cellulose crystals were used as a reinforcing agent, and laver was used to decrease gas permeability. The microstructures, interface, and compatibility of various components and film performance were investigated using an optical microscope under polarized light, scanning electron microscope, gas permeability, and tensile testing. The relationship was established between processing methodologies, microstructures, and performances. The results showed that the developed starch-based film have a modulus of 960 MPa, tensile strength of 36 Mpa with 14% elongation, and water vapor permeability less than 5.8 g/m².h under 20% RH condition at room temperature (25 °C), which meets the general requirements of the flavor bag packaging used in instant noodles.

Phase Composition of Starch-Gelatin Blends Studied by FTIR

Phase composition of gelatin-starch blends were investigated by Fourier transform infared (FTIR) spectroscopy with various extended techniques, from ATR to 2D and 3D mapping by synchrotron FTIR micro-spectroscopy. The peaks of the saccharide bands (1180953 cm-1) and the amide I and II bands (17501483 cm-1) were used to identify the starch and gelatin respectively. The ratio of the areas of the saccharide bands the amide I and II bands was used to determine relative distributions of the two components of the blends.