Biodegradable foams based on extracted fractions from sorghum by-products

Luna, Prima; Darniadi, Sandi; Chatzifragkou, Afroditi; Charalampopoulos, Dimitrios

doi:10.1088/1755-1315/749/1/012057

Cited by 10 publications

(8 citation statements)

References 15 publications

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“…However, it was significantly different (p < 0.05) for hardness of the biscuits, meaning that adding a different variety of rice grits flour to the biscuit dough formulations affected the hardness of biscuits. The difference in the results could probably be due to the size, concentration, and synergistic of all components in the dough (Luna et al, 2021).…”

Section: Physical and Mechanical Properties Of Biscuitsmentioning

confidence: 83%

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Effect of zinc-rice grit flour on the physicochemical, nutritional, and sensory properties of gluten-free biscuits

Darniadi¹,

Luna²,

Juniawati³

et al. 2022

IFRJ

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The utilisation of rice flour to produce gluten-free food applications is highly popular as consumers become more aware of celiac disease and safety for baby-led weaning products. The present work investigated the development of gluten-free biscuits made from rice grits flour (RGF).The physicochemical, nutritional, and sensory properties of the products were also evaluated. Rice grits used were from the Inpari 32 and Inpari IR Nutri Zinc types. Results showed that incorporating RGF into biscuit ingredients showed a lot of potential since RGF retained its nutritional value, especially vitamin A and microminerals such as zinc and iron, as well as protein (8.4 - 9.6%), which are all needed to prevent stunting. The Inpari IR Nutri Zinc flour had less amylose (21.12%) and smaller particles than the Inpari 32 flour (amylose: 23.42%) and commercial flour, which resulted in lower hardness level and lower final viscosity. Vitamin A content of biscuits produced from the Inpari IR Nutri Zinc was lower (367 IU/100 g) as compared to the Inpari 32 (412 IU/100 g). The amounts of zinc in the final product were 15 and 12 ppm for the Inpari IR Nutri Zinc and Inpari 32, respectively. Both the Inpari IR Nutri Zinc (19 ppm) and Inpari 32 (73 ppm), which were RGF biscuits, had less iron than commercial biscuit (119 ppm). There were no significant differences among biscuit products in terms of sensory analysis.

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Section: Physical and Mechanical Properties Of Biscuitsmentioning

confidence: 83%

“…The texture of biscuit samples was measured by texture analyser (Texturepro CT V1.2 Build 9, Brookfield Engineers Lab. Inc.) (Luna et al, 2021). The colour of biscuits samples was measured using a Spectrophotometer CM 5 (Konica Minolta Co., Osaka, Japan) with Spectra Magic software.…”

Section: Physical Propertiesmentioning

confidence: 99%

Effect of zinc-rice grit flour on the physicochemical, nutritional, and sensory properties of gluten-free biscuits

Darniadi¹,

Luna²,

Juniawati³

et al. 2022

IFRJ

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“…The crystallinity of rice starch was identified by XRD (X-Ray Diffraction) Advance (D8 Germany) as an indicator for breaking the short-chain on amylopectin of starch [8]. The starch granule in 2D-image was captured by Scanning Electron Microscopy (SEM) [9]. The viscosity of the starch was identified by Rapid Visco Analyzer (RVA) (Tecmaster) [10].…”

Section: Physical Properties Determinationmentioning

confidence: 99%

Changes of physical and chemical properties of rice (cv. Mentikwangi) as affected by storage conditions

et al. 2022

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The quality charcteristics of rice could be changed during storage caused by respiration and enzyme activity. The respiration process remains during storage, producing carbon dioxides, vapour, and heat. This study aimed to examine the changes in physical and chemical properties of rice (cv. Mentikwangi) for six months of storage. Rice samples were packed using plastic polypropylene and stored at ambient temperatures of 27-30 °C and 54-62% of humidity. Rice sampling was done four times, i.e., months 0, 2, 4, and 6. Observations were made on starch crystallinity, particle morphology, reducing sugars, amylose, glucose, and maltose. The SEM image and XRD data showed that rice starch was less rigid and more amorphous after four months. In addition, eating quality data showed that the rice had high swelling and needed more water. Amylographic also performed that rice samples were getting harder. Sugar and amylose reduction levels increased by 1.84% and 2.5%, respectively. Unlike both, around 7.94% of starch was reduced. The γ-amylase had broken the amylopectin chain according to the glucose content degradation and occurred naturally during the six-month storage period.

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“…In terms of reinforcing elements in biodegradable foam composites, cellulose-based natural fibers are widely favored due to their favorable mechanical properties [4]. Various natural fibers, such as rice straw fiber [5], sorghum stalk [6], kraft pulp [7], orange peel [8], durian skin [9], and other agricultural waste materials, are employed in the production of biodegradable foam. The selection of fiber as a reinforcing agent typically hinges on its cellulose composition, which provides high tensile strength [10].…”

Section: Introductionmentioning

confidence: 99%

Mechanical and Physical Properties of Biodegradable Foams Made from Sorghum Fiber and Rice Straw for Food Packaging Applications

Marlina,

Nissa,

Purnomo

et al. 2023

BIO Web Conf.

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This study investigates the potential of agricultural by-products, rich in lignocellulosic materials, as sustainable food packaging materials to mitigate the environmental issues associated with nonbiodegradable plastics and styrofoam. Starch-based biodegradable food trays were developed using agricultural by-products, including sorghum stalk, rice straw, and kraft pulp through thermopressing method. By combining varying proportions of polyvinyl alcohol (PVA) and a sorghum-rice straw fiber mixture, biodegradable foam products with notable strength, water resistance, and cost-effectiveness for large-scale production were produced, exhibiting densities between 0.7 and 0.8 gr/m³. Notably, a 5% PVA composition in the sorghum fiber biodegradable foam displayed favourable mechanical properties and water resistance, with a tensile strength of 5 MPa and a contact angle of 73.79°, coupled with an appealing physical appearance. However, increasing PVA concentration beyond this level had negligible effects, indicates the optimal limit of PVA. Additionally, the distinct roles of rice straw powder as a matrix and sorghum fiber as reinforcement within the biodegradable foam were identified. Biodegradation tests revealed natural decomposition starting from the seventh day, with over 95% growth of Aspergillus Niger fungus, suggesting that these biodegradable foam products hold promise for mass production in the packaging industry, presenting a sustainable alternative to conventional plastic packaging.

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Biodegradable foams based on extracted fractions from sorghum by-products

Cited by 10 publications

References 15 publications

Effect of zinc-rice grit flour on the physicochemical, nutritional, and sensory properties of gluten-free biscuits

Effect of zinc-rice grit flour on the physicochemical, nutritional, and sensory properties of gluten-free biscuits

Changes of physical and chemical properties of rice (cv. Mentikwangi) as affected by storage conditions

Mechanical and Physical Properties of Biodegradable Foams Made from Sorghum Fiber and Rice Straw for Food Packaging Applications

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