Edible and Biodegradable Starch Films: A Review

Jiménez, Antonio José González; Fabra, María José; Talens, Pau; Chiralt, Amparo

doi:10.1007/s11947-012-0835-4

Cited by 516 publications

(304 citation statements)

References 115 publications

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“…Jiménez et al [28] state that, besides being appropriate to meet the functionality requirements, the thickness measurements should be homogeneous throughout the length of the film, thereby preventing possible defects in the conservation of the packaged product. e high permeability (Table 1) of chitosan films without the CNF addition may be explained due to the hydrophilic character of the chitosan molecule, which causes the biodegradable films to not present a good moisture barrier.…”

Section: Characteristics Of Different Film Formulationsmentioning

confidence: 99%

Chitosan/Cellulose Nanofibril Nanocomposite and Its Effect on Quality of Coated Strawberries

Resende

Gonçalves²,

Reis

et al. 2018

Journal of Food Quality

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e aim of this study was to develop a chitosan/cellulose nano bril (CNF) nanocomposite and evaluate its e ect on strawberry's postharvest quality after coating. From the results of color, thickness, and scanning electron microscopy (SEM) and permeability to water vapor analyses, the best lm formulation for coating strawberries was determined. ree coating formulations were prepared: 1% chitosan, 1% chitosan + 3% CNF, and 1% chitosan + 5% CNF. e strawberries were immersed in the lmogenic solutions and kept under cold storage (1 ± 1°C). e color of the lm was not a ected by increased concentration of cellulose nano brils; however, the thickness and water vapor permeability were a ected by the CNF addition. e coating with the highest CNF concentration performed better in reducing fruit mass and rmness loss. e color was positively in uenced by the addition of the coating, regardless of formulation, as well as soluble solid content, PG enzymatic activity, and the fruit appearance. e pH and titratable acidity showed no signi cant di erence among treatments. It was observed that the vitamin C, phenolic compounds, and anthocyanin content, as well as the PAL activity and the antioxidant activity (except for % protection), were a ected by chitosan coating, however not by the addition of CNFs.

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Section: Characteristics Of Different Film Formulationsmentioning

confidence: 99%

Chitosan/Cellulose Nanofibril Nanocomposite and Its Effect on Quality of Coated Strawberries

Resende

Gonçalves²,

Reis

et al. 2018

Journal of Food Quality

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“…Starches are considered as one of the most promising biopolymers due to their biodegradability, renewability, abundant availability and low cost (Imre and Pukánszky 2015;Jiménez et al 2012;Peelman et al 2013;Zhang et al 2014). They are counted as the main carbohydrate resources found in cereal and tuber plants, such as corn and cassava, respectively.…”

Section: Introductionmentioning

confidence: 99%

Effect of plasticizer type and concentration on physical properties of biodegradable films based on sugar palm (arenga pinnata) starch for food packaging

et al. 2015

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In this study, sugar palm starch (SPS) films were developed using glycerol (G), sorbitol (S) or their combination (GS) as plasticizers at the ratio of 15, 30 and 45 (wt)% using casting technique. The addition of plasticizers to SPS film-forming solutions helped to overcome the brittle and fragile nature of unplasticized SPS films. Increased plasticizer concentration resulted to an increase in film thickness, moisture content and solubility. On the contrary, density and water absorption of plasticized films decreased with increasing plasticizer concentration. Raising the plasticizer content from 15 to 45 % showed less effect on the moisture content and water absorption of S-plasticized films. Films containing glycerol and glycerol-sorbitol plasticizer (G, and GS) demonstrated higher moisture content, solubility and water absorption capacity compared to S-plasticized films. The results obtained in this study showed that plasticizer type and concentration significantly improves film properties and enhances their suitability for food packaging applications.

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“…In this context, alginate has been successfully used as a component of the polymeric matrix of coatings (Chiumarelli et al, 2011), and glycerol as a plasticizer (Dhall, 2013). In addition, edible coatings and films may also act as food additive carriers, including antioxidants and antimicrobial compounds (Jiménez et al, 2012). Even though the pineapple has an irregular surface, application of a polysaccharide-based coating may be an affordable option to reduce its postharvest losses and maintain quality under room conditions.…”

Section: Introductionmentioning

confidence: 99%

Impact of cassava starch-alginate based coatings added with ascorbic acid and elicitor on quality and sensory attributes during pineapple storage

George¹,

Renato²,

Sousa³

et al. 2017

Afr. J. Agric. Res.

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Pineapple is a tropical fruit of great consume demand. However, due to its high perishability at room conditions, there is noticeable loss of quality postharvest in a short period. In this context, the use of biodegradable coatings is a promising alternative for maintaining postharvest quality. Thus, the aim of this study was to evaluate the use of cassava starch-alginate based biodegradable coatings added with ascorbic acid and an elicitor on postharvest quality and conservation of 'Pérola' pineapple. Fruits were coated with: Cassava starch 1.5% + alginate 0.5%; cassava starch 1.5% + alginate 0.5% + ascorbic acid 0.18 %; cassava starch 1.5% + alginate 0.5% + elicitor, each added of 0.5% of glycerol as a plasticizer, and the control (uncoated fruits), following storage at room conditions (23 ± 1°C, 88 ± 2% RH). Pineapples coated with cassava starch-alginate associated with the elicitor (SE) or ascorbic acid (SA) kept lower levels of reducing and total sugars as well as better appearance and general acceptance (GA) during room storage for 18 days. According to the panelists, the determining factors for higher GA of 'Pérola' pineapple under these coatings were the sweetness, fresh like characteristics of taste and odor, and better appearance. Overall, the use of SE and SA coatings had a marked impact in maintained the quality during 18 days and did not adversely affect the sensory characteristics of 'Pérola' pineapple stored at room conditions.

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Edible and Biodegradable Starch Films: A Review

Cited by 516 publications

References 115 publications

Chitosan/Cellulose Nanofibril Nanocomposite and Its Effect on Quality of Coated Strawberries

Chitosan/Cellulose Nanofibril Nanocomposite and Its Effect on Quality of Coated Strawberries

Effect of plasticizer type and concentration on physical properties of biodegradable films based on sugar palm (arenga pinnata) starch for food packaging

Impact of cassava starch-alginate based coatings added with ascorbic acid and elicitor on quality and sensory attributes during pineapple storage

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