Characterization of starch, agar and maltodextrin blends for controlled dissolution of edible films

Wongphan, Phanwipa; Harnkarnsujarit, Nathdanai

doi:10.1016/j.ijbiomac.2020.04.056

Cited by 97 publications

(65 citation statements)

References 22 publications

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“…Maltodextrin is a polysaccharide substance utilized in the food and pharmaceutical industry [15]. The dissolution of the composite film can be improved by adding maltodextrin into the substrate [16]. Gelatin is an animal protein obtained from partial hydrolysis of collagen [17].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Chitosan Films Incorporated with Different Substances of Konjac Glucomannan, Cassava Starch, Maltodextrin and Gelatin, and Application in Mongolian Cheese Packaging

Zheng

Zhou

et al. 2021

Coatings

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Four kinds of edible composite films based on chitosan combined with additional substances (konjac glucomannan, cassava starch, maltodextrin and gelatin) and the addition of lysozyme were prepared and used as packaging materials for Mongolian cheese. The prepared composite films were evaluated using scanning electron microscopy and Fourier transform infrared spectroscopy. The physicochemical properties of all chitosan composite films, including thickness, viscosity, opacity, color, moisture content, water vapor permeability, tensile strength and elongation at break, were measured. The results show that Konjac glucomannan–chitosan composite film presented the strongest mechanical property and highest transparency. The cassava starch–chitosan composite film presented the highest water barrier property. The study on the storage characteristics of Mongolian cheese was evaluated at 4 °C. The results show that the cheese packaging by cassava starch–chitosan composite film presented better treatment performance in maintaining the quality, reducing weight loss and delayering microbial growth.

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Section: Introductionmentioning

confidence: 99%

Characterization of Chitosan Films Incorporated with Different Substances of Konjac Glucomannan, Cassava Starch, Maltodextrin and Gelatin, and Application in Mongolian Cheese Packaging

Zheng

Zhou

et al. 2021

Coatings

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“…Hydrophilic sites in exposed agar included polar groups of sulphate and pyruvate (Lahaye & Rochas, 1991). An insignificant difference was found between S8:A0:M2 and S10:A0:M0, suggesting that maltodextrin had little effect on the OP of starch films as similarly recorded in solution‐casted hydroxypropyl cassava starch films for increasing maltodextrin from 20% to 50% (Wongphan & Harnkarnsujarit, 2020). However, maltodextrin and agar blends (S6:A2M2) effectively reduced OP.…”

Section: Resultsmentioning

confidence: 81%

“…Neat TPS films showed higher clarity, while addition of agar and particularly maltodextrin increased turbidity of the films. Wongphan & Harnkarnsujarit (2020) indicated that maltodextrin did not form films and dispersed as fillers in edible starch and agar film matrices. Increased agar decreased light transmission due to the dispersion of agar clumps and agar networks that also caused increased yellowness of the films.…”

Section: Resultsmentioning

confidence: 99%

Edible packaging from hydroxypropyl thermoplastic cassava starch, agar and maltodextrin blends produced by cast extrusion

Wongphan

Harnkarnsujarit

2020

Int J of Food Sci Tech

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Section: Figurementioning

confidence: 99%

Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications

2021

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The wastage of food products is a major challenge for the food industry. In this regard, the use of edible films and coatings have gained much attention due to their ability to prevent the spoilage of the food products during handling, transport, and storage. This has effectively helped in extending the shelf-life of the food products. Among the various polymers, polysaccharides have been explored to develop edible films and coatings in the last decade. Such polymeric systems have shown great promise in microbial food safety applications. The inclusion of essential oils (EOs) within the polysaccharide matrices has further improved the functional properties of the edible films and coatings. The current review will discuss the different types of polysaccharides, EOs, methods of preparing edible films and coatings, and the characterization methods for the EO-loaded polysaccharide films. The mechanism of the antimicrobial activity of the EOs has also been discussed in brief.

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Characterization of starch, agar and maltodextrin blends for controlled dissolution of edible films

Cited by 97 publications

References 22 publications

Characterization of Chitosan Films Incorporated with Different Substances of Konjac Glucomannan, Cassava Starch, Maltodextrin and Gelatin, and Application in Mongolian Cheese Packaging

Characterization of Chitosan Films Incorporated with Different Substances of Konjac Glucomannan, Cassava Starch, Maltodextrin and Gelatin, and Application in Mongolian Cheese Packaging

Edible packaging from hydroxypropyl thermoplastic cassava starch, agar and maltodextrin blends produced by cast extrusion

Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications

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