Effect of plant extracts on the techno-functional properties of biodegradable packaging films

Mir, Shabir Ahmad; Dar, B.N.; Wani, Ali Abas; Shah, Manzoor Ahmad

doi:10.1016/j.tifs.2018.08.004

Cited by 197 publications

(113 citation statements)

References 57 publications

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“…Theoretically, increase of tensile strength will decrease the elongation at break point. This is greatly opposite with the result by previous researchers [20][21]. According to Chieng et al pure PLA typically rigid and brittle.…”

Section: ■ Results and Discussioncontrasting

confidence: 64%

The Effect of Red Palm Oil Concentration towards Characteristics and Biodegradability of PLA-Starch Film

et al. 2020

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Polylactic acid (PLA) is a biodegradable polymer that had been used as a substitute for conventional petroleum based plastics. Plasticizers were added into the solution of PLA and starch (PLA/S) to increase the flexibility and degradability of the produced film. PLA/S films need plasticizers that able to improve the degradation process. Red palm oil (RPO) were incorporated into PLA/S blends. The films were casted into petri dish via casting method. The films were characterized based on the color, thickness and chemical composition (Fourier-transform infrared spectroscopy). The performance of the films was analyzed based on tensile strength and biodegradation percentage. The films were yellowish in color with the addition of RPO. The FTIR shows that the increment of RPO concentration modified the intermolecular interaction between the PLA/S molecules. The tensile strength of PLA decreased with the addition of starch. The biodegradability test was done by using soil burial method where the samples were buried in peaty soil for 12 days. The films produced from these combinations resulted in a good biodegradable activity. The films with high concentration of RPO and presence of starch degraded 100% within 12 days. RPO can be used as the plasticizer with further improvement.

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Section: ■ Results and Discussioncontrasting

confidence: 64%

The Effect of Red Palm Oil Concentration towards Characteristics and Biodegradability of PLA-Starch Film

et al. 2020

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“…[5,11,12] Additionally, it has been reported that natural extracts have a plasticizing effect when they are incorporated into a starch matrix, leading to materials with great flexibility but also tenacity, without impinging on water vapor barrier. [12][13][14] Thus, making their fit easier for the shape and size of any food that could be wrapped and avoiding damage during transport or storage. Specifically, natural extracts as well as plasticizers have low molecular weight and can occupy intermolecular spaces among the starch chains, changing molecular organization, and reducing the energy required for molecular chain movement.…”

Section: Introductionmentioning

confidence: 99%

Influence of Green Tea and Basil Extracts on Cassava Starch Based Films as Assessed by Thermal Degradation, Crystalline Structure, and Mechanical Properties

2020

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Natural extracts are investigated as plasticizers of starch–glycerol biobased films for food coating applications. For this purpose, films with cassava starch, glycerol, and distilled water with and without green tea or basil extracts are obtained by solvent casting. The plasticizing effect of the extracts is confirmed from the films crystalline structure, thermal degradation behavior, glass transition temperature, and tensile properties. Increased mobility of starch chains is the result of a strong interaction between extract components and starch molecules. The Kohlrausch–Williams–Watts (KWW) theoretical modeling, used for the first time to determine the effect of antioxidant components in starch films, also confirms the plasticizing effect of either green tea or basil extracts. In addition, the original luminosity of the starch film is not compromised by the incorporation of the extracts. Moreover, a delay in the starch retrogradation is achieved, making the film more durable and hence, very promising to be used as food coating.

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“…Green tea polyphenolic catechins inhibit growth of a wide spectrum of Gram-positive and Gram-negative bacteria species with moderate potency (Taylor et al 2005 ) and also demonstrate antioxidant activity (Gramza et al 2005a ; Saito et al 2009 ). Application of green tea phenolic compounds to foods might prevent the formation of free radicals and inhibit lipid oxidation and microbial spoilage, which affect the quality of products and decrease their shelf life (Namal Senanayake 2013 ; Thomas and Wansapala 2017 ; Mir et al 2018 ). Changes in foods caused by lipid oxidation also include loss of colour and of nutrient value and accumulation of compounds which may be detrimental to consumers’ health (Wąsowicz et al 2004 ).…”

Section: Introductionmentioning

confidence: 99%

Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application

et al. 2019

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Oxidative stability of lipid fractions extracted from sponge-fat cakes enriched with green tea extracts and synthetic antioxidant (BHA) directly after baking and after 28 days of storage was investigated. This was achieved by the determination of peroxide (PV), p -anisidine ( p -AnV) and acid values (AV), and using Rancimat test or differential scanning calorimetry method, respectively. The results showed that the lipid fractions extracted from sponge-fat cakes containing the addition of BHA (0.02%) and green tea extract at concentrations of 1% exhibited a greater resistance to oxidation than those from cakes without additives. AV values were the lowest for lipids extracted from sponge-fat cakes enriched with 1% green tea extract up to the end of storage. The incorporation of BHA and green tea extract (1%) into cakes caused a gradual increase of PV and p -AnV values during 21 days of sample storage. The values of these parameters increased significantly for samples without any additives, especially in regard to PV. What is more, thermal analysis showed that samples enriched with 1% green tea extract and with BHA were characterized by higher onset temperature (t ON ), activation energy, and induction time (τ) than samples without any additives, especially during 21 days of storage. The increase of green tea extract concentration to 1% in cookies reduced L * (from 63.85 to 51.15) and b * (from 34.64 to 29.11) values, while a * value showed an increase from 8.43 to 11.17.

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Effect of plant extracts on the techno-functional properties of biodegradable packaging films

Cited by 197 publications

References 57 publications

The Effect of Red Palm Oil Concentration towards Characteristics and Biodegradability of PLA-Starch Film

The Effect of Red Palm Oil Concentration towards Characteristics and Biodegradability of PLA-Starch Film

Influence of Green Tea and Basil Extracts on Cassava Starch Based Films as Assessed by Thermal Degradation, Crystalline Structure, and Mechanical Properties

Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application

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