Analyzing the effect of whey protein concentrate and psyllium husk on various characteristics of biodegradable film from lotus (Nelumbo nucifera) rhizome starch.

Sukhija, Sakshi; Singh, Sukhcharn; Riar, Charanjit S.

doi:10.1016/j.foodhyd.2016.03.023

Cited by 89 publications

(80 citation statements)

References 35 publications

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“…Also the composite biodegradable film appeared slightly yellowish in color due to the addition of whey protein concentrate. Similar results have been reported earlier for whey protein isolates, whey protein concentrate, and lotus rhizome starch based composite biodegradable films .…”

Section: Resultssupporting

confidence: 91%

Physical, Mechanical, Morphological, and Barrier Properties of Elephant Foot Yam Starch, Whey Protein Concentrate and psyllium Husk Based Composite Biodegradable Films

2017

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Elephant foot yam starch based composite containing glycerol, whey protein concentrate and psyllium husk were used to develop biodegradable films by casting technique. Adding glycerol, whey protein concentrate and psyllium husk to low amylose elephant foot yam starch overwhelmed the flaws for physicochemical, barrier, optical, mechanical, thermal, and surface properties required for the development of biodegradable films. Prepared composite biodegradable film presented higher tensile strength, lower water vapor permeability, and solubility as compared to elephant foot yam starch film alone. Surface and cross‐sectional morphology depicted uniformity, and structural integrity in composite polymeric matrix as compared to rough surface with cracks in elephant foot yam starch films. The SEM micrographs analysis indicated strong interactions of elephant foot yam starch with glycerol resulting in a dense network whereas differential scanning calorimeter indicated film thermal stability. X‐ray diffractogram revealed amorphous character whereas broad amorphous peak demonstrates molecular miscibility and interaction between the composites. Fourier transform infrared spectroscopy indicated strong interactions along with higher degree of cross‐linking in composites which confirms the film forming characteristics of composite ingredients. Hence, composite film properties reveal their potential as food packaging material, thus enabling the replacement of synthetic packaging materials in various food applications. POLYM. COMPOS., 39:E407–E415, 2018. © 2017 Society of Plastics Engineers

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Section: Resultssupporting

confidence: 91%

Physical, Mechanical, Morphological, and Barrier Properties of Elephant Foot Yam Starch, Whey Protein Concentrate and psyllium Husk Based Composite Biodegradable Films

2017

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“…Modified starch composite films showed a single endothermic peak with higher values of T m and Δ H m than native starch composite films, revealing that modification substantially increased the thermal stability of films. The miscibility of film‐forming components and homogeneity of films are well defined by the presence of a single endothermic peak . This endothermic peak is associated with the melting of starch crystals, which are rearranged during the process of retrogradation .…”

Section: Resultsmentioning

confidence: 99%

“…All samples were investigated at an accelerating voltage of 15 kV. The film samples were stored in a desiccator containing silica gel ( ca 0% RH) prior to analysis …”

Section: Methodsmentioning

confidence: 99%

Development and characterization of biodegradable films from whey protein concentrate, psyllium husk and oxidized, crosslinked, dual‐modified lotus rhizome starch composite

2019

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BACKGROUND The combined effect of variously chemically modified lotus rhizome starch, whey protein concentrate, psyllium husk and glycerol was evaluated on developed biodegradable films. RESULTS Dual‐modified lotus rhizome starch composite films presented minimum solubility and water vapor permeability and maximum tensile strength among native and modified starch composite films. Elongation at break of dual‐modified starch composite films (FLCOS1, FLCOS2) was found to be a maximum, whereas a decrease was observed for FLCOS3. Oxidized lotus rhizome starch composite films were the most transparent among native and modified starch composite films, whereas crosslinked lotus rhizome starch composite films were the least transparent. Scanning electron microscopy indicated a homogeneous compact surface of oxidized starch composite films, whereas troughs were observed in crosslinked and dual‐modified starch composite films. Using whey protein concentrate, psyllium husk and glycerol without any phase separation, smoother films and with compact microstructures were produced. Fourier transform infrared analysis revealed additional peaks for modified starch films, confirming greater interaction among starch and film‐forming components, whereas amorphous structure was indicated from X‐ray diffraction results of modified starch composite films. CONCLUSIONS Owing to various properties of modified starches, these films find application in edible contact packages and can better be used for products where higher structural integrity and lower water vapor transmission are needed. © 2019 Society of Chemical Industry

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“…Therefore, biopolymer-based edible films or coatings, including polysaccharides, proteins and lipids due to their biodegradability are considered to be a promising solution to those made from synthetic polymers [1][2][3]. However, biopolymer films are limited in their capacity to achieve wide commercial usage due to weaknesses related to performance, such as poor moisture barrier and mechanical properties [4].…”

Section: Introductionmentioning

confidence: 99%

Properties of whey protein isolate nanocomposite films reinforced with nanocellulose isolated from oat husk

Qazanfarzadeh

Kadivar

2016

International Journal of Biological Macromolecules

130

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Analyzing the effect of whey protein concentrate and psyllium husk on various characteristics of biodegradable film from lotus (Nelumbo nucifera) rhizome starch.

Cited by 89 publications

References 35 publications

Physical, Mechanical, Morphological, and Barrier Properties of Elephant Foot Yam Starch, Whey Protein Concentrate and psyllium Husk Based Composite Biodegradable Films

Physical, Mechanical, Morphological, and Barrier Properties of Elephant Foot Yam Starch, Whey Protein Concentrate and psyllium Husk Based Composite Biodegradable Films

Development and characterization of biodegradable films from whey protein concentrate, psyllium husk and oxidized, crosslinked, dual‐modified lotus rhizome starch composite

Properties of whey protein isolate nanocomposite films reinforced with nanocellulose isolated from oat husk

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