In vitro digestibility of edible films from various starch sources

Hernández, Oswaldo; Emaldi, Unai; Tovar, Juscelino

doi:10.1016/j.carbpol.2007.07.016

Cited by 82 publications

(46 citation statements)

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“…44 Regarding starch resistance against enzymatic digestion, four types of resistant starch were classied as: Type I RS, which is due to inaccessibility to the enzymatic digestion; Type II RS, or native starch granule; 45 Type III RS, retrograded or crystalline starch; 45,46 Type IV RS, chemically modied (cross-linked) starch. This is of particular importance when the prececal digestibility of starch needs to be considered.…”

Section: Discussionmentioning

confidence: 99%

Electron microscopy and composition of raw acorn starch in relation to in vivo starch digestibility

et al. 2013

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The structure and composition of starch play an important role as co-factors affecting raw starch digestibility: such features were investigated in raw acorn starch from the most diffused oak trees in the Mediterranean basin. A total of 620 whole ripe acorns from Holm (Quercus ilex L., n = 198), Downy (Quercus pubescens Willd., n = 207) and Cork (Quercus suber L., n = 215) oaks sampled on the Sardinia Isle (40° 56' 0'' N; 9° 4' 0'' E; 545 m above the mean sea level) in the same geographical area, were analyzed for their chemical composition. The starch contents ranged between 51.2% and 53.5% of dry matter. The starch granules displayed a spheroid/ovoid and cylindrical shape; on scanning electron microscopic (SEM) analyses, a bimodal distribution of starch granule size was observed both for Holm and Cork oak acorns, whereas the starch granules of Downy oak acorns showed diameters between 10.2 and 13.8 μm. The specific amylose to amylopectin ratio of acorn starch was 25.8%, 19.5% and 34.0% in the Holm, Downy and Cork oaks, respectively. The (13)C Nuclear Magnetic Resonance (NMR) signal analysis displayed a pivotal spectrum for the identification of the amylose peaks in raw acorn starch, as a basis for the amylose to amylopectin ratio determination.

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Section: Discussionmentioning

confidence: 99%

Electron microscopy and composition of raw acorn starch in relation to in vivo starch digestibility

et al. 2013

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“…Films were formed by drying at 25C in an oven until reaching constant weight (about 24 h; Hernández et al . ). The prepared films were peeled‐off from Petri dishes and equilibrated at 25C, 65% RH for 72 h prior to further examination.…”

Section: Methodsmentioning

confidence: 97%

Mechanical and Physical Properties of Pea Starch Edible Films in the Presence of Glycerol

Saberi

Vuong

Chockchaisawasdee

et al. 2016

Journal of Food Processing and Preservation

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The mechanical properties and moisture sorption at relative humidity (RH) range of 11–94%, water vapor permeability (WVP), solubility in water and color of the pea starch films as a function of glycerol were examined. The results showed that increasing the concentration of plasticizer resulted in improvement of the tensile strength of the films at RH <43%, the percent elongation as well as the deformation at break at RH <84%. Increasing plasticizer content and RH also resulted in films with lower Young's modulus, lower puncture force, but higher puncture deformation. Furthermore, increasing plasticizer content led to the films with more opaque appearance. Films prepared with 15 and 25% glycerol had lower WVP in comparison with unplasticized film. This study provides information regarding the advantageous or disadvantageous of possible application of pea starch films in food packaging industry. Practical Application Starch edible films have been utilized for packaging technologies and edible coatings. Pea starch has been found to produce the films with improved physical and mechanical properties in comparison with films prepared from other starches due to high amount of amylose. The development of pea starch film with improved functions affects its application. Pea starch edible films may find practical applications in the poultry, meat, seafood, fruit, vegetable, grains and candies industries.

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“…RS3 forms are generally formed during the retrogradation of starch granules (Wepner et al, 1999). RS3 are retrograded starches, which may be formed in cooked foods that are kept at low or room temperature (Hernández et al, 2008). Most moistheated foods therefore contain some RS3 (Sajilata et al, 2006).…”

Section: Types Of Resistant Starchmentioning

confidence: 99%

“…RS1 is heat stable in most normal cooking operations, which enables its use as an ingredient in a wide variety of conventional foods (Sajilata, Singhal, & Kulkarni, 2006). RS2 are native, uncooked granules of starch, such as raw potato or banana starches, whose crystallinity makes them poorly susceptible to hydrolysis (Hernández et al, 2008). RS2 describes native starch granules that are protected from digestion by the conformation or structure of the starch granule.…”

Section: Types Of Resistant Starchmentioning

confidence: 99%

“…RS1 is the term given to RS where the starch is physically inaccessible to digestion, e.g. due to the presence of intact cell walls in grains, seeds or tubers (Hernández, Emaldi, & Tovar, 2008). RS1 is heat stable in most normal cooking operations, which enables its use as an ingredient in a wide variety of conventional foods (Sajilata, Singhal, & Kulkarni, 2006).…”

Section: Types Of Resistant Starchmentioning

confidence: 99%

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