Effect of surface modification on starch biopolymer wettability

Wiącek, Agnieszka Ewa

doi:10.1016/j.foodhyd.2015.02.005

Cited by 58 publications

(41 citation statements)

References 46 publications

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“…Usually, another substance added to starch matrix such as oil, proteins or chitosan, caused a rise of the surface hydrophobicity. Results are in good agreement with literature: Heydari et al , Jiménez et al , and Wiącek showed the effect of pure starch films on contact angles changes according the incorporation of hydrophobic or hydrophilic substances. The contact angle is directly related to the ratio of the both biopolymers.…”

Section: Resultssupporting

confidence: 91%

Effects of carbohydrate/protein ratio on the microstructure and the barrier and sorption properties of wheat starch–whey protein blend edible films

2016

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Section: Resultssupporting

confidence: 91%

Effects of carbohydrate/protein ratio on the microstructure and the barrier and sorption properties of wheat starch–whey protein blend edible films

2016

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“…The high wettability (minor contact angle) of achira starch films with lactic acid (L-9) in the presence of both sorbitol and glycerol indicated that the starch matrix in these films had a greater number of sites available for hydrogen bonding with water molecules due to less interaction between hydroxyl groups of starch and plasticizing hydroxyl or amide groups (polar components) during film preparation, behavior similar to that reported for babassu starch films [51]. In general, the contact angle values decreased as the concentration of lactic acid increased, and these results can be associated with the fact that this acid reached a better gelatinization process when the hydrophobic and polar components are oriented to surface of the gel [52]; the steric hindrance is the key to orient the most polar components of the branched-chain of amylopectin. In blends of starch with lactic acid, it is possible that the steric phenome is more abundant than in blends of starch with oleic acid.…”

Section: Contact Angle Analysissupporting

confidence: 73%

Rheological, Thermal, Superficial, and Morphological Properties of Thermoplastic Achira Starch Modified with Lactic Acid and Oleic Acid

et al. 2019

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The modification of achira starch a thermoplastic biopolymer is shown. Glycerol and sorbitol, common plasticizers, were used in the molten state with organic acids such as oleic acid and lactic acid obtaining thermodynamically more stable products. The proportion of starch:plasticizer was 70:30, and the acid agent was added in portions from 3%, 6%, and 9% by weight. These mixtures were obtained in a torque rheometer for 10 min at 130 °C. The lactic acid managed to efficiently promote the gelatinization process by increasing the available polar sites towards the surface of the material; as a result, there were lower values in the contact angle, these results were corroborated with the analysis performed by differential scanning calorimetry and X-ray diffraction. The results derived from oscillatory rheological analysis had a viscous behavior in the thermoplastic starch samples and with the presence of acids; this behavior favors the transitions from viscous to elastic. The mixture of sorbitol or glycerol with lactic acid promoted lower values of the loss module, the storage module, and the complex viscosity, which means lower residual energy in the transition of the viscous state to the elastic state; this allows the compounds to be scaled to conventional polymer transformation processes.

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“…The positive effect of reducing the surface tension contributes to reducing significantly the cohesive forces (F = 115.64 ± 0.73 mN m −1 and FE = 104.12 ± 0.93 mN m −1 ), thus improving the compatibility between the solution and the fruits' skin surface. This phenomenon may be attributed to the reorientation of polar groups in the surface layer, which increases the hydrophobicity of the solution (Wiacek, 2015). In this regard, Foschia, Peressini, Sensidoni, and Brennan (2013) explained that the hydroxyl groups of antioxidant compounds, such as gallic acid, improve the wettability of coatings.…”

Section: Wettabilitymentioning

confidence: 99%

Edible films and coatings based on mango (var. Ataulfo) by-products to improve gas transfer rate of peach

Torres-León

Vicente

Flores-López

et al. 2018

LWT

107

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Fruit waste and by-products are economical materials for the development of biodegradable and active packaging. The aims of this study were to develop, characterize and evaluate biodegradable coatings and films by using mango peel and antioxidant extracts of seed kernel. The proximate composition of peel was also determined. Structural, barrier, optical and antioxidant properties were analyzed in the films. Gas transfer rates and the ethylene production in peach were evaluated. Edible films formulated with mango peel showed good barrier properties, with the water vapor permeability varying from 0.88 × 10 −10-1.00 × 10 −10 g m −1 s −1 Pa −1. The addition of antioxidant extract does not show a significant effect (p > 0.05) on optical properties. Furthermore, antioxidant activity and polyphenol content increased by 18% and 60% respectively. Peach coated with a solution of mango peel (1.09%), antioxidant extract of mango seed kernel (0.078 g L −1) and glycerol (0.33%) showed 64% and 29% less ethylene and CO 2 production, respectively, and 39% less O 2 consumption when compared with peaches without coating. The reduction in gas transfer ensures the greater extension of the shelf life of fruit treated. By-products of mango may thus be suitable for the production of low-cost biodegradable and active packaging.

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Effect of surface modification on starch biopolymer wettability

Cited by 58 publications

References 46 publications

Effects of carbohydrate/protein ratio on the microstructure and the barrier and sorption properties of wheat starch–whey protein blend edible films

Effects of carbohydrate/protein ratio on the microstructure and the barrier and sorption properties of wheat starch–whey protein blend edible films

Rheological, Thermal, Superficial, and Morphological Properties of Thermoplastic Achira Starch Modified with Lactic Acid and Oleic Acid

Edible films and coatings based on mango (var. Ataulfo) by-products to improve gas transfer rate of peach

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