Disadvantages of Starch-Based Materials, Feasible Alternatives in Order to Overcome These Limitations

Ribba, Laura; García, Nancy Lis; D’Accorso, Norma B.; Goyanes, Silvia

doi:10.1016/b978-0-12-809439-6.00003-0

Cited by 49 publications

(33 citation statements)

References 179 publications

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“…It is well established that the presence of plasticizers makes the films more flexible, with a decrease in tensile strength and an increase in elongation to rupture (Ribba et al, ). This behavior may be due to the presence of phenolic compounds that act as plasticizers (Medina Jaramillo et al, , ) and saponins, which serve as emulsifiers.…”

Section: Resultsmentioning

confidence: 99%

“…The tensile strength of polymer films is dependent on the material used, as well as additives, glass transition temperature (T g ), and crystallinity of the polymer. The last one, in the case of starches, is related to the amylose: amylopectin ratio (Ribba, Garcia, D'Accorso, & Goyanes, 2018).…”

Section: Mechanical Propertiesmentioning

confidence: 99%

“…The YME is generally incorporated in starch films and acts as antioxidant and plasticizer (Medina Jaramillo et al, 2015). The increased addition of YME has also been reported as responsible for reducing the melting temperature (T m ) of films, which limits the recrystallization of starch (Medina Jaramillo et al, 2016), improving the processing capacity of these materials (Ribba et al, 2018).…”

Section: Mechanical Propertiesmentioning

confidence: 99%

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Yerba mate extract in active starch films: Mechanical and antioxidant properties

Knapp

Santos

Pilatti‐Riccio

et al. 2019

J Food Process Preserv

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The growing concern on environment preservation and the impact of the packaging from the non‐renewable materials improve the interest at biodegradable and active packages development for food applications. The aim was to develop starch films with yerba mate extract (YME) made with water: ethanol (50:50% vol/vol) at 50°C followed by characterization. The YME was applied to the cassava starch films (control, 5, 10, 15, and 20%). The thickness, water vapor permeability (WVP), tensile strength, elongation as well as the Young’s Modulus, water solubility, phenolic compounds, antioxidant activity (DPPH•), color and opacity and sorption isotherms of the films were characterized. The starch films decrease tensile strength, Young’s module and elongation increased as the YME concentration increased. In addition, the sorption isotherms were adjusted to the GAB model (R2 > 0.96). The moisture absorption by the samples of starch films with 5, 10, and 15%, had similar moisture absorption, higher than the control samples. Practical applications In this research, we developed a biodegradable active film with Yerba mate extract (YME), which is in good agreement with the growing concern in the preservation of the environment through minimization of the environmental impact of packaging from the non‐renewable raw material. YME increased the phenolic compounds and antioxidant activity of the starch films. This behavior is good for fatty food applications, since fat acids may undergo oxidative processes and change sensorial and nutritional characteristics; and antioxidants will slow down these reactions. The YME also promoted a plasticizing effect in the cassava starch films, decreasing tensile strength and increasing the elongation. This behavior allows the application of systems that do not need high mechanical efforts.

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Section: Resultsmentioning

confidence: 99%

Section: Mechanical Propertiesmentioning

confidence: 99%

Section: Mechanical Propertiesmentioning

confidence: 99%

See 1 more Smart Citation

Yerba mate extract in active starch films: Mechanical and antioxidant properties

Knapp

Santos

Pilatti‐Riccio

et al. 2019

J Food Process Preserv

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“…Starch-based films have reasonable gas barrier properties; however, they still present some sensitivity to humidity conditions. Moreover, they also exhibit poor moisture barrier and mechanical properties, limiting their applications as packaging materials [ 23 , 24 ]. Furthermore, starch retrogradation naturally increases the matrix crystallinity over time, promoting brittle films [ 25 , 26 ], another factor that prevents the starch-based materials’ widespread adoption.…”

Section: Biopolymers As Food Packaging Raw Materialsmentioning

confidence: 99%

Graphene Derivatives in Biopolymer-Based Composites for Food Packaging Applications

et al. 2020

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This review aims to showcase the current use of graphene derivatives, graphene-based nanomaterials in particular, in biopolymer-based composites for food packaging applications. A brief introduction regarding the valuable attributes of available and emergent bioplastic materials is made so that their contributions to the packaging field can be understood. Furthermore, their drawbacks are also disclosed to highlight the benefits that graphene derivatives can bring to bio-based formulations, from physicochemical to mechanical, barrier, and functional properties as antioxidant activity or electrical conductivity. The reported improvements in biopolymer-based composites carried out by graphene derivatives in the last three years are discussed, pointing to their potential for innovative food packaging applications such as electrically conductive food packaging.

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“…After the modification, starch can be processed by standard methods used for thermoplastic polymers such as extrusion, injection molding, thermoforming and hotpressing [11]. However, high hydrophilicity, low degradation temperatures and poor mechanical properties of TPS give a limitation for its various industrial applications [12]. The solution to this problem can be blending of starch with more hydrophobic biodegradable polyesters.…”

Section: Introductionmentioning

confidence: 99%

Effect of Electron-Beam Radiation and Other Sterilization Techniques on Structural, Mechanical and Microbiological Properties of Thermoplastic Starch Blend

et al. 2020

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This work investigates the potential application of various sterilization methods for microorganism inactivation on the thermoplastic starch blend surface. The influence of the e-beam and UV radiation, ethanol, isopropanol and microwave autoclave on structural and packaging properties were studied. All the applied methods were successful in the inactivation of yeast and molds, however only the e-beam radiation was able to remove the bacterial microflora. The FTIR analysis revealed no significant changes in the polymer structure, nevertheless, a deterioration of the mechanical properties of the blend was observed. The least invasive method was the UV radiation which did not affect the mechanical parameters and additionally improved the barrier properties of the tested material. Moreover, it was proved that during the e-beam radiation the chain scission and cross-linking occurred. The non-irradiated and irradiated samples were subjected to the enzymatic degradation studies performed in the presence of amylase. The results indicated that irradiation accelerated the decomposition of material, which was confirmed by the measurements of weight loss, and mass of glucose and starch released to the solution in the course of biodegradation, as well as the FTIR and thermal analysis.

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Disadvantages of Starch-Based Materials, Feasible Alternatives in Order to Overcome These Limitations

Cited by 49 publications

References 179 publications

Yerba mate extract in active starch films: Mechanical and antioxidant properties

Yerba mate extract in active starch films: Mechanical and antioxidant properties

Graphene Derivatives in Biopolymer-Based Composites for Food Packaging Applications

Effect of Electron-Beam Radiation and Other Sterilization Techniques on Structural, Mechanical and Microbiological Properties of Thermoplastic Starch Blend

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