Recent advances in modified starch based biodegradable food packaging: A review

This study reviews the importance of resistant starch (RS) as the polymer of choice for biodegradable food packaging and highlights the RS types and modification methods for developing RS from native starch (NS). NS is used in packaging because of its vast availability, low cost and film forming capacity. However, application of starch is restricted due to its high moisture sensitivity and hydrophilic nature. The modification of NS into RS improves the film forming characteristics and extends the applications of starch into the formulation of packaging. The starch is blended with other bio-based polymers such as guar, konjac glucomannan, carrageenan, chitosan, xanthan gum and gelatin as well as active ingredients such as nanoparticles (NPs), plant extracts and essential oils to develop hybrid biodegradable packaging with reduced water vapor permeability (WVP), low gas transmission, enhanced antimicrobial activity and mechanical properties. Hybrid RS based active packaging is well known for its better film forming properties, crystalline structures, enhanced tensile strength, water resistance and thermal properties. This review concludes that RS, due to its better film forming ability and stability, can be utilized as polymer of choice in the formulation of biodegradable packaging.

Modifications of native lotus (Nelumbo nucifera G.) rhizome starch and its overall characterization: A review

Lotus (Nelumbo nucifera G.) rhizomes are an under-utilized and sustainable starch source that constitutes up to 20 % starch. The review mainly focused on the extraction methods of starch, the chemical composition of LRS, and techno-functional characteristics such as swelling power, solubility, in vitro digestibility, pasting property, and gelatinization is highlighted in LRS review. Lotus rhizome starch (LRS) is also used as a water retention agent, thickening, gelling, stabilizing, and filling in food and non-food applications. Native starch has limited functional characteristics in food applications so by modifying the starch, functional characteristics are enhanced. Single and dual treatment processes are available to enhance microstructural properties, resistant starch, techno-functional, morphological, and, film-forming properties. Compared with other starch sources, there is a lack of systematic information on the LRS. Many industries are interested in developing food products based on starch such as nanoparticles, hydrogels, edible films, and many others. Additionally, there are several recommendations to improve the applications in the food industry. Finally, we provide an outlook on the future possibility of LRS.

Physicochemical properties, oxidative stability and antioxidant capacity of clean label meat-based sauces: effects of phenolic extracts addition and cold storage

Physicochemical properties, oxidative stability and antioxidant capacity (AC) of clean label meat-based sauces (MBSs) were investigated with reference to cold storage time (ST) and addition of phenolic extracts (PEs): green coffee bean (GCE), green tea (GTE), knotweed rhizome (KRE). All parameters determined were compared to a control sample (CS), prepared without extracts. MBSs enriched with GCE or KRE were stable during the whole ST (90 days), while the CS and samples containing GTE, showed descending trend regarding physical stability after 10 days of storage. MBSs prepared with PEs (90 days storage) demonstrated: peroxide value (PV) < 8.5 mEq O₂/kg lipids, TBARS < 5.6 mg MDA/kg lipids, carbonyl content < 4.7 nmol/mg protein, and the values were significantly (p < 0.05) smaller than those found in CS. Irrespectively of the applied measurements (ABTS, DPPH, FRAP) the values of AC (trolox equivalent, TE) decreased with ST, and regarding ABTS assay were in ranges: 0.73–0.42 mM TE (CS), 3.54–2.75 mM TE (GCE), 4.89–3.29 mM TE (GTE) and 3.86–2.25 mM TE (KRE). ANOVA revealed that rheological parameters obtained from Herschel–Bulkley′s and Bohlin′s models were predominantly (p < 0.001) affected by ST. After 90 days of storage, values of the desirability index were significantly (p < 0.05) higher for GCE-fortified MBS than for samples prepared with GTE and KRE. The results of this study can be useful to optimize composition of meat-based sauces containing bioactive ingredients and exhibiting desired by the consumer sensory features.

Natural Starch in Biomedical and Food Industry: Perception and Overview

Utilization of native starch is increasing globally because of its wide distribution and natural occurrence. Starch is mainly abundant in tubers and food grains. Scientific research on starch is increasing in recent years due to its unique physiochemical and biomedical properties. Native starch is an emerging biopolymer and copolymer in the biomedical and pharmaceutical areas due to its renewability, biocompatibility, biodegradability, and relative inexpensiveness. Today, there is an increasing interest in natural starches to design and produce diverse products due to their pertinent structural properties and non-toxicity. Due to these attributes, these natural polymers are becoming functional core materials in the biomedical industry, construction materials, medicine industry, food industry, food packaging, and carrier for active drugs. In this paper, we mainly attempt to analyze the physicochemical attributions and the biomedical applications on native or non-conventional starches obtained from the natural botanical sources.

Native starch as in situ binder for continuous twin screw wet granulation

The use of native starch as in situ binder in a continuous twin screw wet granulation process was studied. Gelatinization of pea starch occurred in the barrel of the granulator using a poorly soluble excipient (anhydrous dicalcium phosphate), but the degree of gelatinization depended on the liquid-to-solid ratio, the granule heating and the screw configuration. Furthermore, the degree of starch gelatinization was correlated with the granule quality: higher binder efficiency was observed in runs where starch was more gelatinized. SEM and PLOM images showed experimental runs which resulted in completely gelatinized starch. Other starch types (maize, potato and wheat starch) could also be gelatinized when processed above a critical barrel temperature for gelatinization. This barrel temperature was different for all starches. In situ starch gelatinization was also investigated in combination with a highly soluble excipient (mannitol). The lower granule friability observed using pure mannitol compared to a mannitol/starch mixture indicated that starch did not contribute to the binding, hence starch did not gelatinize during processing. The study showed that native starch can be considered as a promising in situ binder for continuous twin screw wet granulation of a poorly soluble formulation.

Characteristics of granular cold-water-soluble potato starch treated with alcohol and alkali

The characteristics of cold-water-soluble potato starch (CWSS) produced using alcoholic-alkaline treatment were determined using scanning electron microscopy, rapid visco analysis (RVA), X-ray diffraction, differential scanning calorimetry, storage modulus (G'), loss modulus (G″), and gel images. Scanning electron microscopy revealed a damaged crystalline structure when CWSS was suspended in ethanol. The RVA analysis of native starch showed a peak value of viscosity at high temperatures, whereas the viscosity of CWSS did not show such a peak. The DSC diagram of native starch showed a gelatinization peak temperature; however, no such peak was observed for CWSS. Cold-water solubility tremendously increased in CWSS owing to the loss of crystallinity. The values of G' and G″ in CWSS decreased with increasing temperature; the opposite was observed for normal potato starch. These results indicate that alcoholic-alkaline treatment affects the starch structure and produces totally different physicochemical properties from native starch; this makes CWSS feasible for use in a variety of food materials.