Influence of starch oxidation on the functionality of starch-gelatin based active films

Moreno, Olga; Cardenas, J.P. Aliaga; Atarés, Lorena; Chiralt, Amparo

doi:10.1016/j.carbpol.2017.08.128

Cited by 126 publications

(62 citation statements)

References 32 publications

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“…These b * values expressed a slight yellow tonality in all films. In contrast, results presented by Moreno et al (), who studied starch films mixed with bovine gelatin and LAE, highlight how the incorporation of LAE had a slight effect on the colour of the films, reducing luminosity ( L * = 73.4) and tone. These authors concluded that these changes were due to the progression of browning reactions between the carbonyl groups and the amino groups of gelatins and LAE, thus giving brownish products, probably due to Maillard's reaction.…”

Section: Resultsmentioning

confidence: 77%

Effect of the presence of ethyl lauroyl arginate on the technological properties of edible fish gelatin films

Otero‐Tuárez

Fernández‐Pan

Maté

2019

Int J of Food Sci Tech

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Physical, chemical and antimicrobial properties of fish gelatin films with different concentrations of ethyl lauroyl arginate (LAE) were studied. Optical properties of film-forming solution did not vary with increased LAE content. However, pH and surface tension increased. The incorporation of LAE into the formulation increased moisture and solubility of the films. In addition, the presence of LAE affected mechanical properties, making films stronger and more flexible; it had no effect on water vapour permeability. Finally, films with LAE significantly increased antimicrobial properties against Listeria innocua, Shewanella putrefaciens and Pseudomonas fluorescens, but not against Aeromonas hydrophila. These antimicrobial films could be used as an alternative technology for extending shelf-life of fresh fish products.Effect of the presence of ethyl lauroyl arginate V. OTERO-TU AREZ et al.Effect of the presence of ethyl lauroyl arginate V. OTERO-TU AREZ et al.

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Section: Resultsmentioning

confidence: 77%

Effect of the presence of ethyl lauroyl arginate on the technological properties of edible fish gelatin films

Otero‐Tuárez

Fernández‐Pan

Maté

2019

Int J of Food Sci Tech

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“…WVP was determined gravimetrically using the desiccant method following ASTM D1653‐13 method (ASTM International, West Conshohocken, PA, USA) (ASTM D1653‐13, ; Moreno, Cárdenas, Atarés, & Chiralt, ) using Elcometer 5100 10 cm 2 Payne permeability cups (Argenteau, Belgium) in a controlled chamber set at 50% RH and 23 °C (EPL‐3H; Espec, Hudsonville, MI, USA). Film thickness was determined using a Minitest 2100 (ElektroPhysik U.S.A., Arlington Heights, IL, USA).…”

Section: Methodsmentioning

confidence: 99%

Preparation and Properties of Solution Cast Films From Pennycress Protein Isolate

Selling

Hojilla-Evangelista

Hay

et al. 2018

J Americ Oil Chem Soc

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This research evaluated a value-added use of pennycress protein by producing films and determining their properties. Pennycress (Thlaspi arvense L.) grows over the winter months, and is harvested in the spring. Pennycress seeds have high oil content and are a good candidate for biodiesel production. In order to extract the most value from pennycress, all parts of the seed must be utilized. An improved pilot-plant method for extracting protein from pennycress was developed providing a pennycress protein isolate (PPI) in high yield and purity (92% crude protein). Formic acid was found to be a good solvent for PPI and was used to produce transparent colored films. Glycerol (GLY) was found to be a good plasticizer for PPI, and films having between 10 and 30% GLY were produced. Higher GLY content resulted in films with an increase in elongation (up to 194%) but reduced tensile strength (TS) (from 21.8 to 3.2 MPa). With increasing relative humidity (RH), TS decreased and elongation increased. The glass transition temperature and heat deflection temperature for select PPI films were between 75-115 and 93-117 C, respectively. The films had relatively low water vapor and oxygen permeability. The overall balance of properties suggests that PPI films may have value in film applications, especially in composites where exposure to moisture may be minimized.

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“…Agen cross link yang digunakan natrium asetat dengan variasi 1,0-2,5%. Pati sagu ditambah aquades kemudian larutan dipanaskan dalam water bath, setelah terbentuk gel ditambahkan gliserol sampai homogen, setelah dingin ditimbang dan dituang kedalam cawan petri sebanyak 10 gram dan dikeringkan pada suhu 50 o C selama 24 jam (Moreno, 2017).…”

Section: Pembuatan Edible Filmunclassified

“…Analisis kadar air pada edible film dilakukan dengan metoda(Moreno et al, 2017), sudut kontak dengan metoda metode Ballesterosa et al (2018) dilakukan di SBRC IPB, SEM, tensile strength dan elongasi dilakukan terhadap edible coating.…”

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Karakteristik Edible Coating Dari Modifikasi Pati Sagu Dengan Metoda Cross Link

Sondari¹,

Iltizam²

2018

j.tek.ind.pert

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This study aims to make edible coating of native sago and modified sago by crosslink method and analyze physicochemical properties. Analysis of swelling power, amylose content, fat content, protein content, degree of substitution, and gelatinization temperature have been performed against native starch and modified starch. Furthermore, the identification of organic compounds on natural starch and modified starch was carried out by Fourier Transform Infrared (FTIR) and structural morphology of starch using Scanning Electron Microscopy (SEM). Analysis of edible coatings includes mechanical properties, moisture content, and film morphology using SEM. The results showed that the starch modified by crosslink method has physicochemical properties better than the native starch.

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Influence of starch oxidation on the functionality of starch-gelatin based active films

Cited by 126 publications

References 32 publications

Effect of the presence of ethyl lauroyl arginate on the technological properties of edible fish gelatin films

Effect of the presence of ethyl lauroyl arginate on the technological properties of edible fish gelatin films

Preparation and Properties of Solution Cast Films From Pennycress Protein Isolate

Karakteristik Edible Coating Dari Modifikasi Pati Sagu Dengan Metoda Cross Link

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