Comparative study on the properties of films based on red rice ( Oryza glaberrima ) flour and starch

Vargas, Carolina Galarza; Costa, Tânia Maria Haas; Rios, Alessandro de Oliveira; Flôres, Simone Hickmann

doi:10.1016/j.foodhyd.2016.11.006

Cited by 85 publications

(47 citation statements)

References 58 publications

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“…According to the previous studies, aromatic amino acids found in protein structure and antioxidant compounds were shown to have an impact on opacity. Those substances in film matrix might cause the more opaque color by absorbing light . Due to their great absorbing ability, films containing protein have a perfect UV barrier.…”

Section: Resultsmentioning

confidence: 99%

“…Moisture content of the films was determined by the method used by Vargas et al . with some modifications . Rectangular films that were cut in 2 × 1 cm were used in order to determine moisture content gravimetrically.…”

Section: Methodsmentioning

confidence: 99%

“…Flour‐based edible films are also considered as composite films. In the previous studies, amaranth, blue corn, achira, rice, red rice, lentil, plantain, semolina, peanut, and wheat flour have been studied for flour‐based edible films. Surprisingly, chickpea flour has not been used before in composite edible film.…”

Section: Introductionmentioning

confidence: 99%

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Chickpea flour‐based biofilms containing gallic acid to be used as active edible films

Kocakulak

Şumnu

Şahin

2019

J of Applied Polymer Sci

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Chickpea is an easily accessible nutritious legume. Besides, gallic acid is a widespread phenolic found in various plants. In this study, it is aimed to investigate the effects of pH (9 and 11), glycerol concentration (1 and 3% w/v of film solution) and gallic acid concentration (5 and 10% w/w of total solid) on color, opacity, mechanical strength, water vapor permeability (WVP), microstructure, chemical characteristic, antioxidant activity, and phenolic content of films. At pH 11, films are stronger, darker and have higher antioxidant activity. Higher glycerol concentration makes the films more flexible but less strong and more hydrophilic. Higher gallic acid concentration makes great contribution to the films by decreasing WVP but by increasing opacity, antioxidant activity, phenolic content, lightness, and elongation. Film containing glycerol of 1% and gallic acid of 10% and prepared at pH 11 was found to be a great combination for obtaining antioxidant rich edible composite films. HIGHLIGHTS:1. Chickpea flour-based active films were successfully obtained with addition of gallic acid. 2. Higher gallic acid concentration decreased WVP, increased opacity, antioxidant activity, phenolic content, lightness, and elongation. 3. Higher pH provided stronger mechanical properties, low lightness, and higher antioxidant activity. 4. Lower glycerol concentration resulted lower WVP and stronger tensile properties. 5. Chickpea flour-based active films at pH 11 with 1% glycerol and 10% gallic acid can be used as active packaging material in especially highly oxidative food products.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Chickpea flour‐based biofilms containing gallic acid to be used as active edible films

Kocakulak

Şumnu

Şahin

2019

J of Applied Polymer Sci

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“…Similar changes in the color parameters were obtained when anthocyanin-rich blackberry pulp and red rice our were added into starch lms. 45,46 3.7. Thicknesses of starch-BBE lms Film thickness is an important parameter that directly affects the mechanical strength, WVP and light transmittance of the lm.…”

Section: Colors Of Starch-bbe Lmsmentioning

confidence: 99%

Development of active and intelligent films based on cassava starch and Chinese bayberry (Myrica rubra Sieb. et Zucc.) anthocyanins

et al. 2019

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“…The thermal decomposition of starch is mainly divided into two stages. The first stage of weight loss (T ≤ 200°C) is due to the evaporation of free water, and the second stage (250°C ≤ T ≤ 400°C) is related to the degradation of polysaccharide components (Vargas, Costa, Rios, & Flôres, 2017).…”

Section: Thermal Stability Of Hhp-modified Starchmentioning

confidence: 99%

Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch

Zhang

Hou

et al. 2019

Cereal Chem

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Background and objectives The chemical activity of starch granules is inert. The purpose of this study was to reveal the mechanism of producing high‐quality modified starch by advanced equipment. Findings There were pores and central cavities with loose structure in mung bean starch granules, so water could enter the starch granules through the pores under high hydrostatic pressure treatment. The starch molecules could be hydrated, and starch granules could even be gelatinized. The reaction efficiency (RE) of cationic starch increased to 32.20% and the other qualities (solubility, swelling degree, and viscosities) were significantly improved after 100 MPa treatment. The RE and other qualities of cationic starch changed differently after 200 and 400–600 MPa treatments. Conclusions High hydrostatic pressure could produce significant mechanochemical effect on starch granules, so the structures and properties of mung bean starch were changed markedly, and the quality of cationic starch was improved. Significance and novelty The mechanism of producing high‐quality modified starch by advanced equipment was revealed using mechanochemical theory, which could lay a theoretical foundation for the manufacture of high‐performance modified starch industrial equipment in the future.

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Comparative study on the properties of films based on red rice ( Oryza glaberrima ) flour and starch

Cited by 85 publications

References 58 publications

Chickpea flour‐based biofilms containing gallic acid to be used as active edible films

Chickpea flour‐based biofilms containing gallic acid to be used as active edible films

Development of active and intelligent films based on cassava starch and Chinese bayberry (Myrica rubra Sieb. et Zucc.) anthocyanins

Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch

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