Characterization of Starch Edible Films with Different Essential Oils Addition

Šuput, Danijela; Lazić, Vera; Pezo, Lato; Markov, Siniša; Vaštag, Žužana; Popović, Ljiljana; Radulović, Aleksandra; Ostojić, Sanja; Zlatanović, Snežana; Popović, Senka

doi:10.1515/pjfns-2016-0008

Cited by 80 publications

(51 citation statements)

References 41 publications

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“…The film with 0.8% of the nanoemulsion had a maximum activity in the radical ABTS (28.8 mg EAA/100 g film) and more than 4.7 times antioxidant activity measured by the DPPH radical than the control film. These results are similar to those reported by Miksusanti, Herlina, Masril, and Masril () and Šuput et al (), and that the addition of essential oils in different types of starch films increased antioxidant activity.…”

Section: Resultssupporting

confidence: 92%

Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property

Medina‐Pérez

Hernández‐Uribe

Fernández‐León

et al. 2019

J Food Process Engineering

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In order to improve the quality of food and extend its shelf life, preservation methods have been developed. Edible films have aroused potential interest in food preservation due to their ability to maintain quality product attributes. The objective of this research was to incorporate nanoencapsulated compounds of cactus pear “xoconostle” (Opuntia oligacantha C.F. Först) into “chayotextle” (Sechium edule Sw.) starch films. For the formulation of the starch films, different concentrations of nanoemulsion (0, 0.2, 0.4, 0.6, and 0.8%) were used. Phenols, flavonoids, antioxidant activities (ABTS [2,2‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulphonate)] and DPPH [2,2‐diphenyl‐1‐picrylhydrazyl]), antibacterial properties, and mechanical properties (tensile strength, Young's modulus, and elongation percentage) of the films were analyzed. The results showed significant differences (p < .05) between the formulations. In phenols and antioxidant properties, DPPH had a significant increase (p < .5) during storage. In contrast, in flavonoids and antioxidant (ABTS) activities, a decrease was observed. Inhibition was observed with gram‐negative bacteria (Escherichia coli and Salmonella typhimurium). No significant (p > .05) changes were found in traction resistance in up to 30 days of storage. In Young's modulus and elongation percentage, significant differences were found (p < .05). The addition of nanoencapsulated compounds of cactus pear produces active films of starch with antioxidant and antibacterial properties. Practical Application Currently, it is very important for consumers that food conservation be achieved using natural products. Films based on polymers of natural origin could be used as food packaging technologies. Particularly, the starch of indigenous origin like the “chayotextle” (chayote tuber) has been demonstrated to be suitable for the elaboration of films. The addition of oils and bioactive extracts from fruits and plants to films improves the conservative properties of foods. These natural additives have bioactive compounds with antioxidant and antibacterial properties. One source of these compounds is the cactus pear Opuntia oligacantha C.F. Först (xoconostle). Bioactive compounds are unstable especially when they are exposed to environmental factors. Hence, encapsulation systems have been designed for their protection and controlled release as nanoemulsions. The films with the addition of nanoemulsions have shown an improvement in antioxidant activity and have incorporated antibacterial activity in contrast to the control film. Consequently, these films can better preserve foods for more time without using synthetic products.

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Section: Resultssupporting

confidence: 92%

Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property

Medina‐Pérez

Hernández‐Uribe

Fernández‐León

et al. 2019

J Food Process Engineering

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“…Such high values of the degree of swelling are the result of highly hydrophobic starch nature. Moisture content and the swelling degree were in correlation, which was in accordance with previous findings (Šuput et al, 2016;Fabra et al, 2010).…”

Section: Fig 3 Swelling Degree Of Various Biopolymer Filmssupporting

confidence: 92%

Biopolymer films synthesis and characterisation

Šuput¹,

Lazić²,

Popović³

et al. 2017

J Process Energy Agric

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“…Basil essential oils could have contributed to the decrease of E and σ b , and to the increase of ε b of TPS‐B, when compared to TPS, as it was previously reported for chitosan‐basil essential oil edible films. Plasticizing capacity of essential oils reduces the cohesion forces of starch network, decreasing elastic modulus and strength at break, and increasing deformation . A decrease of stiffness and tensile strength was also observed in starch‐based films with various types of antioxidants such as yerba mate and essential oils …”

Section: Resultsmentioning

confidence: 90%

“…Plasticizing capacity of essential oils reduces the cohesion forces of starch network, decreasing elastic modulus and strength at break, and increasing deformation. [52,53] A decrease of stiffness and tensile strength was also observed in starch-based films with various types of antioxidants such as yerba mate and essential oils. [54] The mechanical behavior of starch-based materials could be interpreted in terms of different contributions.…”

Section: Uniaxial Tensile Behaviormentioning

confidence: 99%

Influence of Green Tea and Basil Extracts on Cassava Starch Based Films as Assessed by Thermal Degradation, Crystalline Structure, and Mechanical Properties

2020

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Natural extracts are investigated as plasticizers of starch–glycerol biobased films for food coating applications. For this purpose, films with cassava starch, glycerol, and distilled water with and without green tea or basil extracts are obtained by solvent casting. The plasticizing effect of the extracts is confirmed from the films crystalline structure, thermal degradation behavior, glass transition temperature, and tensile properties. Increased mobility of starch chains is the result of a strong interaction between extract components and starch molecules. The Kohlrausch–Williams–Watts (KWW) theoretical modeling, used for the first time to determine the effect of antioxidant components in starch films, also confirms the plasticizing effect of either green tea or basil extracts. In addition, the original luminosity of the starch film is not compromised by the incorporation of the extracts. Moreover, a delay in the starch retrogradation is achieved, making the film more durable and hence, very promising to be used as food coating.

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Characterization of Starch Edible Films with Different Essential Oils Addition

Cited by 80 publications

References 41 publications

Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property

Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property

Biopolymer films synthesis and characterisation

Influence of Green Tea and Basil Extracts on Cassava Starch Based Films as Assessed by Thermal Degradation, Crystalline Structure, and Mechanical Properties

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