Effect of glycerol on the morphology of nanocomposites made from thermoplastic starch and starch nanocrystals

García, Nancy Lis; Ribba, Laura; Dufresne, Alain; Aranguren, Mirta I.; Goyanes, Silvia

doi:10.1016/j.carbpol.2010.11.024

Cited by 219 publications

(105 citation statements)

References 40 publications

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“…-SNPs tend to aggregate due to the association by strong hydrogen bonding in the presence of high density of the -OH groups (Angellier et al 2006;García et al 2009García et al , 2011Viguié et al 2007). -The structure of SNPs may be destroyed (gelatinized) at high temperature (e.g., during extrusion), which tampers the reinforcing ability (Angellier et al 2006;Viguié et al 2007).…”

Section: Preparation Techniquesmentioning

confidence: 98%

“…However, some unfavorable property changes were also observed, e.g., higher water uptake percentage ) and lower thermal decomposition temperature (García et al , 2011.…”

Section: Effect Of Starch Nanoparticle Additionmentioning

confidence: 98%

“…-The structure of SNPs may be destroyed (gelatinized) at high temperature (e.g., during extrusion), which tampers the reinforcing ability (Angellier et al 2006;Viguié et al 2007). -The nanofiller is prepared in aqueous condition, with the resulting dispersion (without either sedimentation or flocculation, as a consequence of charge repulsion due to the surface sulfate groups created during the sulfuric acid treatment) easy to be incorporated into a starch solution (Angellier et al 2006;García et al 2009García et al , 2011Viguié et al 2007). In a solution for preparing starch-based nano-biocomposites, the key point is to fully gelatinize starch and to break SNP aggregates and create a homogeneous dispersion state.…”

Section: Preparation Techniquesmentioning

confidence: 99%

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Advanced Nano-biocomposites Based on Starch

Xie¹,

Pollet²,

Halley³

et al. 2014

Polysaccharides

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Starch as a biopolymer directly extracted from nature has received much attention in recent years due to its strong advantages such as low cost, wide availability, renewability, and total compostability without toxic residues. Starch-based materials always display properties that are less satisfactory than those of traditional polymer materials, which can be ascribed to the inherent characteristics of starch. To make such materials to be truly competitive and to widen its applications, the development of starch-based nano-biocomposites could be a promising solution. This chapter provides the fundamental knowledge related to starch-based nano-biocomposites as well as the most recent developments in this area. Various types of nanofillers that have been used with plasticized starch are discussed such as montmorillonite, cellulose nanowhiskers, and starch nanoparticles. The preparation strategies for starch-based nano-biocomposites with these types of nanofillers and the corresponding dispersion state and related properties are also largely discussed.

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Section: Preparation Techniquesmentioning

confidence: 98%

“…However, some unfavorable property changes were also observed, e.g., higher water uptake percentage ) and lower thermal decomposition temperature (García et al , 2011.…”

Section: Effect Of Starch Nanoparticle Additionmentioning

confidence: 98%

Section: Preparation Techniquesmentioning

confidence: 99%

See 1 more Smart Citation

Advanced Nano-biocomposites Based on Starch

Xie¹,

Pollet²,

Halley³

et al. 2014

Polysaccharides

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“…Pati merupakan salah satu jenis polisakarida yang tersedia melimpah di alam, bersifat mudah terurai (biodegradable), mudah diperoleh, dan murah. Sifat-sifat pati juga sesuai untuk bahan edible coating/film karena dapat membentuk film yang cukup kuat (Garcia et al, 2011;Polnaya et al, 2006;Polnaya et al, 2012;Wattimena et al, 2016).…”

Section: Pendahuluanunclassified

PENGARUH EDIBLE COATING BERBAHAN DASAR PATI SAGU TUNI (Metroxylon rumphii) TERHADAP MUTU BUAH TOMAT SELAMA PENYIMPANAN

2017

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This research was aimed to determine the exact glycerol concentration in the making of edible coating to coat the tomatoes so that the shelf life is extended and the quality is maintained. A Completely Randomized Design with one factor (RAL): glycerol concentration (without coating, 10%, 30%, 50%) was applied. The observed variables were weight shrinkage, color, hardness, total acid and vitamin C. Results showed that for 10 days storage period, the best response of the variables observed was obtained by tomatoes treated with edible coating 10% glycerol concentration that can maintain the quality of tomato and economically feasible than glycerol concentration of 30% and 50%.Keywords: edible coating, glycerol, tomato, tuni sago starch ABSTRAKPenelitian ini bertujuan untuk menentukan konsentrasi gliserol yang tepat dalam pembuatan edible coating untuk melapisi buah tomat sehingga dapat memperpanjang masa simpan dan mempertahankan mutu buah tomat. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap yang terdiri dari satu faktor yaitu konsentrasi gliserol (tanpa coating, 10%, 30%, 50%). Variabel yang diamati adalah, susut bobot, warna, kekerasan, total asam dan vitamin C. Hasil penelitian menunjukan bahwa selama penyimpanan selama 10 hari, perlakuan edible coating dengan konsentrasi gliserol yang terbaik yaitu konsentrasi 10% karena dapat mempertahankan mutu buah tomat dan lebih ekonomis dibandingkan dengan penggunaan konsentrasi gliserol 30% dan 50%.Kata kunci: edible coating, gliserol, pati sagu tuni, tomat PENDAHULUAN Tomat (Solanum lycopersicum L) merupakan tanaman sayuran buah yang dibutuhkan oleh manusia untuk memenuhi kebutuhan hidupnya. Hal ini disebabkan karena tomat mengandung vitamin dan mineral yang sangat berguna untuk mempertahankan kesehatan dan mencegah penyakit. Selain itu, tomat memiliki kandungan asam folat, asam malat, asam sitrat, bioflavonoid (termasuk likopen, α-dan ß-karoten), protein, lemak, dan histamin (Canene-Adam et al., 2005).Kadar air yang tinggi pada tomat dapat mempercepat kerusakan seperti halnya umur simpan yang relatif singkat, perubahan yang cepat pada warna dan kenampakan bentuk buah tomat dan lebih rentan terhadap serangan mikroba sehingga buah tomat mudah mengalami kerusakan. Untuk itu perlu diterapkan teknologi yang tepat dalam penanganan pasca panen buah tomat agar dapat memperlambat kerusakan komoditi. Terdapat banyak usaha pasca panen untuk memperpanjang masa simpan komoditas buah-buahan, salah satunya dengan pengaplikasian edible coating.

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“…Na elaboração de filmes biodegradáveis, o amido é a matéria-prima mais utilizada, seja na sua forma nativa, modificada quimicamente ou como misturas entre amidos de diferentes fontes (GUILBERT; GOSSIS, 1996;MULDER-JOHNSTON, 1997;PARRA et al, 2004;SCAMPARINI, 2004;VEIGA-SANTOS et al, 2005a;VEIGA-SANTOS et al, 2005b;DA RÓZ et al, 2006;FAMÁ et al, 2006;ZARITZKY., 2006;MALI et al, 2006;RODRÍGUEZ et al, 2006;ALVES et al, 2007;BERTUZZI et al, 2007;TALJA et al, 2007;TALJA et al, 2008;THUNWALL et al, 2008;XIONG et al, 2008;YAMASHITA, 2009;VÁSCONEZ et al, 2009;ZULLO;IANNACE, 2009;ARAUJO-FARRO et al, 2010;DAI et al, 2010;DIAS et al, 2010;ENTEZAMI, 2010;KECHICHIAN et al, 2010;PUSHPADASS;BHANDARI;HANNA, 2010;YOKSAN;CHIRACHANCHAI, 2010;ABDORREZA;CHENG;KARIM, 2011;GALICIA-GARCÍA et al, 2011;GARCÍA et al, 2011;ENTEZAMI, 2011;LÓPEZ et al, 2011;ALAVI, 2011;TORRES et al, 2011;…”

Section: Lista De Figurasunclassified

Desenvolvimento de embalagem biodegradável ativa a base de fécula de mandioca e agentes antimicrobianos naturais.

Souza¹

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Effect of glycerol on the morphology of nanocomposites made from thermoplastic starch and starch nanocrystals

Cited by 219 publications

References 40 publications

Advanced Nano-biocomposites Based on Starch

Advanced Nano-biocomposites Based on Starch

PENGARUH EDIBLE COATING BERBAHAN DASAR PATI SAGU TUNI (Metroxylon rumphii) TERHADAP MUTU BUAH TOMAT SELAMA PENYIMPANAN

Desenvolvimento de embalagem biodegradável ativa a base de fécula de mandioca e agentes antimicrobianos naturais.

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