Characterization of quinoa protein–chitosan blend edible films

Abugoch, Lilian; Tapia, C.; Villamán, Maria C.; Yazdani‐Pedram, Mehrdad; Díaz-Dosque, Mario

doi:10.1016/j.foodhyd.2010.08.008

Cited by 303 publications

(133 citation statements)

References 43 publications

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“…We observe two bands between 2850 and 1933 cm -1 attributed to vibrational modes of stretching of the C-H bond of CH 2 and CH 3 groupsprincipally of carbon chains, like aldehydes, ketones for the three samples (Abugoch, Tapia, Villamán, Yazdani & Díaz, 2011). Both intense bands at 1657 and 1549 cm -1 can be attributed to amide I and amide II, respectively.…”

Section: Structural Characterization Fourier Transform Infrared (Ftirmentioning

confidence: 78%

Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds

Vargas¹,

Salcedo²,

Calderón³

2018

Acta Agron.

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Agroindustria y Ciencia de los Alimentos AbstractQuinoa, amaranth, and chia flours have considerable amounts of protein, starch, dietary fiber, lipids, minerals, vitamins, and bioactive components, which provide in them exceptional properties for human nutrition. The aim of this research was the physical-chemical characterization of quinoa, amaranth, and chia flours and seeds through proximal, optical, functional, thermal, and structural analyses. From the results obtained during the proximal analysis, considerable proportions were determined of protein and fiber for the three flours, with the highest values in chia flour at 28.56% and 39.8%, respectively. These results were corroborated by optical microscopy analysis performed on longitudinal cuts in the three types of seeds. Thermal parameters indicated that the three flours presented irreversible thermal degradation processes and glass transition change for amaranth and chia flours at temperatures above 100ºC. Structural characterization of the flours via FTIR have allowed detecting differences in protein and lipid characteristic absorption bands. Diffraction patterns of type A starch were identified for quinoa and amaranth flours, while the chia flour had two crystalline peaks corresponding to calcium and magnesium. Scanning electron microscopy images showed starch aggregates in the quinoa flour, a complex structure composed of spherical proteins that surround the starches in amaranth flour and fibrous structures and spherical proteins in chia flour.Keywords: Bioactive components; functional analysis; protein alternatives; starch; structural characterization. ResumenLas harinas de quinua, amaranto y la chía tienen proporciones considerables de proteína, almidón, fibra dietética, lípidos, minerales, vitaminas y componentes bioactivos, lo que les confiere propiedades excepcionales para la nutrición humana. El objetivo de esta investigación fue la caracterización fisicoquímica de las harinas y semillas de quinua, amaranto y chía mediante la realización de un análisis proximal, óptico, funcional, térmico y estructural. A partir de los resultados obtenidos en el análisis proximal, se determinaron proporciones considerables de proteína y fibra para las tres harinas, siendo mayor en harina de chía con valores de 28,56% y 39,8%, respectivamente. Estos resultados fueron corroborados por el análisis de microscopía óptica realizada a cortes longitudinales en las tres semillas. Los parámetros térmicos, indicaron que las tres harinas presentaron un proceso de degradación térmica no reversible y un cambio de transición vítrea para la harina de amaranto y chía a temperaturas superiores a 100ºC. La caracterización estructural de las harinas por FTIR, permitió identificar diferencias en las bandas de absorción características de proteínas y lípidos. Patrones de difracción de almidón tipo A, para las harinas de quínoa y amaranto fueron identificados, mientras que la harina de chía presentó dos picos cristalinos correspondientes a calcio y magnesio. Las imágenes SEM permitiero...

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Section: Structural Characterization Fourier Transform Infrared (Ftirmentioning

confidence: 78%

Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds

Vargas¹,

Salcedo²,

Calderón³

2018

Acta Agron.

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“…Enzyme as a type of protein could contribute to the tensile strength (elasticity) and reduce the breaking of lm. 44 The starch-chitosan lm did not have better mechanical properties than this chitosan lm; thus, the starch containing the amylopectin and amylose exhibited no positive effect on protecting the breaking of the lm. 45 CSAPW had a smooth surface and micropores on it; moreover, starch hydrolysis on immersion in water destroyed the lm surface and produced the pores (arrowheads in CSAPW of Fig.…”

Section: Morphology Of Lmsmentioning

confidence: 92%

Incorporated α-amylase and starch in an edible chitosan–procyanidin complex film increased the release amount of procyanidins

et al. 2017

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The inclusion of bioactive substances improved the characteristics of chitosan film or adds new functions to it. Chitosan dissolution is a dilemmatic problem because of the low pH of edible solvents and moderate pH of inedible solvents. Procyanidins, a-amylase and starch were added in the film to enhance the antioxidant ability. Sodium bicarbonate was also employed to adjust the pH of acetic acid solution (solvent). Constituent optimisation of the film-forming solution including the pH of solutions with different amounts of sodium bicarbonate, activity of a-amylase at different pH and addition of appropriate amounts of the three main ingredients was performed. The results showed that the solvent pH should be more than 4. The released amount of reducing sugar (starch hydrolyzate) increased with the increase in the amount of enzyme addition. a-Amylase exhibited a more significant effect than procyanidins, increasing the amount of procyanidins. Full-wavelength scanning, optical test, scanning electron microscopy, X-ray diffraction (XRD), infrared (IR) and differential scanning calorimetry (DSC) were performed to measure the film's characteristics. Even the absorbance peak of procyanidins at 280 nm was increased, following its increasing addition amount; the optical values showed no significant difference. Chitosan film containing starch, a-amylase and procyanidins (CSAPW) had a smoother surface than others. Moreover, the micropores observed on CSAPW can be induced by starch hydrolysis in water immersion. The results of X-ray diffraction (XRD), IR and DSC suggested that water immersion provided the environment for enzymes to hydrolyse the starch. In addition, the hydrolysis function induced the destruction of CSAPW's crystal structure, the change of vibration of hydrogen between chitosan, starch, procyanidins, water and the variation of water evaporation temperature.

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“…This is because PVA/CH-2.5 has higher oxygen permeability, and the hydrophilic CH interacts with water molecules to increase the transport of water vapor. Hence, the packaging of strawberries in bilayer films is clearly effective in providing a physical barrier to moisture loss, and therefore in retarding respiration and fruit shriveling [35]. …”

Section: Weight Lossmentioning

confidence: 99%

Fabrication and Testing of PVA/Chitosan Bilayer Films for Strawberry Packaging

et al. 2017

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Strawberry packaging based on four different chitosan-poly(vinylalcohol) blend films with chitosan contents of 0 wt %, 20 wt %, 25 wt %, and 30 wt % was tested. The samples were stored at 18 ± 2 • C and 60% ± 5% relative humidity for six days. Strawberry quality was evaluated during and after storage. Strawberries packaged using these films showed significant differences in weight loss and firmness, decay percentage, titratable acidity, total soluble solids, and ascorbic acid content when compared to non-packaged strawberries. The 25 wt % bilayer film showed the best performance in terms of delaying changes in strawberries. The findings suggest that these 25 wt % chitosan films can used to extend strawberry shelf lives while maintaining quality levels.

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Characterization of quinoa protein–chitosan blend edible films

Cited by 303 publications

References 43 publications

Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds

Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds

Incorporated α-amylase and starch in an edible chitosan–procyanidin complex film increased the release amount of procyanidins

Fabrication and Testing of PVA/Chitosan Bilayer Films for Strawberry Packaging

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