Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour

Gutiérrez, Tomy J.; Guzmán, Romel; Jaramillo, Carolina Medina; Famá, Lucía

doi:10.1016/j.ijbiomac.2015.10.020

Cited by 66 publications

(35 citation statements)

References 66 publications

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“…As can be seen, low a w values were obtained for both starches, and no significant differences ( p ≥ 0.05) were found between them. Similar a w values were reported by Gutiérrez et al for native and modified plantain flour. It is thus unlikely that either of these two starches would suffer significant microbiological growth.…”

Section: Resultssupporting

confidence: 89%

Characterization and in vitro digestibility of non‐conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens

Gutiérrez

2017

Starch Stärke

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Starches from guinea arrowroot (Calathea allouia) and La Armuña lentils (Lens culinaris var. La Armuña; certificate of origin La Armuña, Salamanca, Spain) were characterized and their in vitro digestibility investigated. This with the aim to compare the functional properties of starches from two different crops: Guinea arrowroot, which originated from the Amazon, and La Armuña lentils, an extremely well known species, but poorly studied as a starch source. To achieve this, proximate analysis, water activity, color parameters, microstructural analysis, X-ray diffraction, thermogravimetric analysis, rheological characterization, differential scanning calorimetry, resistant starch (RS), and in vitro digestibility assays were carried out. The study revealed that guinea arrowroot starch has some exceptional properties that "could" be promising for the development of functional foods, especially for those suffering from obesity and diabetes. In addition, the high purity of the guinea arrowroot starch compared to the La Armuña lentil starch enabled the preparation of whiter and more thermally resistant starches that could be used in sauces, ice creams and pasteurized juices. Finally, the guinea arrowroot starch (higher amylose content, 17.97%) showed a higher percent crystallinity (25%) than the La Armuña lentil starch (lower amylose content 15.94%, and crystallinity 14%). This was attributed to the formation of an amylose-lipid complex in the guinea arrowroot starch.

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Section: Resultssupporting

confidence: 89%

Characterization and in vitro digestibility of non‐conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens

Gutiérrez

2017

Starch Stärke

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“…This could be a way to reduce the large amount of food that is discarded by consumers which, according to the FAO (2012), could feed all the people currently suffering from hunger in the world today. In the last four years several authors have developed intelligent films by directly incorporating pigments of natural origin, mainly anthocyanins and betalains, into biopolymeric matrices (Yoshida, Maciel, Mendonça, & Franco, 2014;Luchese, Frick, Patzer, Spada, & Tessaro, 2015;Pereira, de Arruda, & Stefani, 2015;Guti errez, Guzm an, Medina;Jaramillo, & Fam a, 2016;Choi, Lee, Lacroix, & Han, 2017;Liu et al, 2017;Ma & Wang, 2016;Prietto et al, 2017;Luchese, Garrido, Spada, Tessaro, & de la Caba, 2017). However, there is no record of intelligent nano-clays being used to obtain intelligent, edible and bionanocomposite films with improved properties.…”

Section: Introductionmentioning

confidence: 99%

Bionanocomposite films developed from corn starch and natural and modified nano-clays with or without added blueberry extract

2018

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Edible and bionanocomposite films were developed by extrusion followed by thermo molding. Corn starch (Zea mays), glycerol, and several nano-clays were used as the carbohydrate polymer, plasticizer and nano-fillers, respectively. Pure blueberry (Vaccinium corymbosum) extract (BE, 100% anthocyanin), as well as natural and modified montmorillonites (Mnt) with or without BE nano-packaged within their layers were incorporated into the thermoplastic starch (TPS) matrix. Previous studies by our research group have shown that BE, and BE nano-packaged within natural and modified Mnt, are pH-sensitive. With this in mind, we set out to develop edible and intelligent (pH-sensitive) bionanocomposite films with improved properties. Unfortunately however, none of the films formulated were pH-sensitive. All the films showed X-ray diffractograms typical of semicrystalline, albeit largely amorphous, materials coinciding with the morphological observations made under scanning electron microscopy. The results confirmed that total starch gelatinization occurred under the selected extrusion conditions. Films prepared from corn starch containing BE showed a plasticizing effect, giving materials with lower thermal resistance and surface moisture values, which were also more opaque, denser, and rougher. All the nanofillers tested were completely exfoliated within the TPS matrix, except for the natural Mnt that was partly exfoliated and partly intercalated in the matrix. In general, materials containing nano-fillers with a greater degree of interlayer spacing (more exfoliated) showed higher thermal resistance and Young's modulus, but lower strain at break values.

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“…In this regard, the FAO [32] has estimated that approximately a third of the food produced annually for human consumption is wasted. This represents a loss of about 1.3 billion tons of food, valued at over USD 750 billion, which could feed the more than 842 million of people that still suffer from chronic hunger globally [33]. The incorporation of blueberry extract could, furthermore, enable the production of bioactive compounds that have a favorable impact on the prevention of diseases such as cancer [34] and kidney infections [35].…”

Section: Introductionmentioning

confidence: 99%

Nano-clays from natural and modified montmorillonite with and without added blueberry extract for active and intelligent food nanopackaging materials

Gutiérrez

Ponce

Álvarez

2017

Materials Chemistry and Physics

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The aim of this study was to evaluate the potential of nano-clays as active and intelligent (A&I) food nanopackaging materials. Nanopackaging is a structured system that allows the storage of certain compounds in a stable form. Nano-clays were prepared from natural and modified montmorillonite (Mnt) with and without added blueberry extract, and characterized in terms of their: X-ray diffraction (XRD) patterns, thermogravimetric (TGA) properties, microstructure, moisture content, water activity (a w), infrared spectra (FTIR), Raman spectra, color parameters, response to pH changes, and antioxidant and antimicrobial activity. Mnt prepared with added blueberry extract showed antioxidant activity and intelligent behavior under different pH conditions. Modifying the Mnt increased the interlayer spacing, thus allowing more blueberry extract to be incorporated within the system. In conclusion, natural and modified Mnt are eco-friendly resources with potential applications for nano-packaging. The addition of blueberry extract imparted intelligent properties to the nano-clays as regards their responses to changes in pH.

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Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour

Cited by 66 publications

References 66 publications

Characterization and in vitro digestibility of non‐conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens

Characterization and in vitro digestibility of non‐conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens

Bionanocomposite films developed from corn starch and natural and modified nano-clays with or without added blueberry extract

Nano-clays from natural and modified montmorillonite with and without added blueberry extract for active and intelligent food nanopackaging materials

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