Films made from plasma-modified corn starch: Chemical, mechanical and barrier properties

Sifuentes‐Nieves, Israel; Flores‐Silva, Pamela C.; Gallardo-Vega, Carlos; Hernández‐Hernández, Ernesto; Neira-Velázquez, Guadalupe; Méndez‐Montealvo, Guadalupe; Velázquez, Gonzalo

doi:10.1016/j.carbpol.2020.116103

Cited by 46 publications

(16 citation statements)

References 29 publications

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“…PAW can effectively inhibit a variety of microorganisms, such as E. coli , Saccharomyces cerevisiae , and Staphylococcus aureus [ 11 ]. PAW, as a bacteriostatic technology, has advantages including less adverse impacts on the environment and no possibly dangerous chemicals [ 12 ]. Traditional chemical disinfectants, particularly chlorinated products, have caused an increasing number of people to be concerned about chlorinated organic carcinogenic compounds.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Storage Stability and Quality Properties of Fresh Noodles Mixed with Plasma-Activated Water

Wang

Liu

et al. 2022

Foods

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Enhancing the quality retention of fresh noodles remains challenging. In this study, we investigated the effect of dough mixing with plasma-activated water (PAW) of different activation times on the storage stability and quality characteristics of fresh noodles. It was found that the total plate count in the fresh noodles prepared by PAW (PAWN) showed no obvious inhibition during storage at 25 °C, but could be significantly reduced at 4 °C as compared with the control. The decrease in L* value and pH of the PAWN was significantly retarded during storage, indicating an enhanced storage stability. The stability time of dough mixed with PAW could be significantly improved. PAW treatment decreased the viscosity properties and setback value of starch, while enhancing the interaction of water and non-water components in fresh noodles. In addition, dynamic polymerization and depolymerization of proteins were detected in Size-Exclusion High-Performance Liquid Chromatography (SE-HPLC) profiles of PAWN. The hardness and adhesiveness of the cooked noodles decreased, while the springiness significantly increased. These results implied the potential of PAW in improving the storage stability and quality of fresh noodles.

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Section: Introductionmentioning

confidence: 99%

Evaluation of the Storage Stability and Quality Properties of Fresh Noodles Mixed with Plasma-Activated Water

Wang

Liu

et al. 2022

Foods

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“…During the process of plasma treatment, the oxygen radicals take part in the formation of a crosslinking network on the film surface, which effectively prevents the invasion of water molecules [ 23 ]. Also, these reactive oxygen radicals favor the oxidation of hydroxyl groups on the film surface to carbonyl groups, which facilitates the formation of hydrogen bonds [ 26 ].…”

Section: Resultsmentioning

confidence: 99%

High-Performance and Water Resistant PVA-Based Films Modified by Air Plasma Treatment

et al. 2022

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Plasma treatment is considered a straightforward, cost-effective, and environmental-friendly technique for surface modification of film materials. In this study, air plasma treatment was applied for performance improvement of pure PVA, cellulose nanocrystal (CNC)/PVA, and CNC/oxalic acid (OA)/PVA films. Compared with the original performance of pure PVA, the mechanical properties and water resistance of air plasma treated films were greatly improved. Among them, the CNC/OA/PVA film treated by three minutes of air plasma irradiation exhibits the most remarkable performance in mechanical properties (tensile strength: 132.7 MPa; Young’s modulus: 5379.9 MPa) and water resistance (degree of swelling: 47.5%; solubility: 6.0%). By means of various modern characterization methods, the wettability, surface chemical structure, surface roughness, and thermal stability of different films before and after air plasma treatment were further revealed. Based on the results obtained, the air plasma treatment only changed the surface chemical structure, surface roughness, and hydrophobicity, while keeping the inner structure of films intact.

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“…As mentioned previously in Section 2.1, starch consists of two main polysaccharide units, namely amylose and amylopectin. Amylose content was reported to have major impacts on the mechanical [121] and optical properties [122] of the synthesized bioplastic film. Sifuentes-Nieves et al [121] reported that high amylose contents could modify the mechanical properties of glycerol-plasticized starch films to a greater extent, giving higher tensile strength and higher Young's modulus but lower elongation at break.…”

Section: Concentration and Composition Of Starchmentioning

confidence: 99%

“…Amylose content was reported to have major impacts on the mechanical [121] and optical properties [122] of the synthesized bioplastic film. Sifuentes-Nieves et al [121] reported that high amylose contents could modify the mechanical properties of glycerol-plasticized starch films to a greater extent, giving higher tensile strength and higher Young's modulus but lower elongation at break. These findings were substantiated through the higher gelatinization and glass transition temperatures of the amylose fraction of starch [123].…”

Section: Concentration and Composition Of Starchmentioning

confidence: 99%

A Comprehensive Review on the Emerging Roles of Nanofillers and Plasticizers towards Sustainable Starch-Based Bioplastic Fabrication

et al. 2022

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Petroleum-based plastics are associated with environmental pollution problems owing to their non-biodegradable and toxic properties. In this context, renewable and biodegradable bioplastics possess great potential to replace petroleum-based plastics in mitigating these environmental issues. Fabrication of bioplastic films involves a delicate mixture of the film-forming agent, plasticizer and suitable solvent. The role of the plasticizer is to improve film flexibility, whereas the filler serves as a reinforcement medium. In recent years, much research attention has been shifted toward devising diverse methods for enhancing the performance of bioplastics, particularly in the utilization of environmentally benign nanoparticles to displace the conventional hazardous chemicals. Along this line, this paper presents the emergence of nanofillers and plasticizers utilized in bioplastic fabrication with a focus on starch-based bioplastics. This review paper not only highlights the influencing factors that affect the optical, mechanical and barrier properties of bioplastics, but also revolves around the proposed mechanism of starch-based bioplastic formation, which has rarely been reviewed in the current literature. To complete the review, prospects and challenges in bioplastic fabrication are also highlighted in order to align with the concept of the circular bioplastic economy and the United Nations’ Sustainable Development Goals.

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Films made from plasma-modified corn starch: Chemical, mechanical and barrier properties

Cited by 46 publications

References 29 publications

Evaluation of the Storage Stability and Quality Properties of Fresh Noodles Mixed with Plasma-Activated Water

Evaluation of the Storage Stability and Quality Properties of Fresh Noodles Mixed with Plasma-Activated Water

High-Performance and Water Resistant PVA-Based Films Modified by Air Plasma Treatment

A Comprehensive Review on the Emerging Roles of Nanofillers and Plasticizers towards Sustainable Starch-Based Bioplastic Fabrication

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