Mango kernel starch films as affected by starch nanocrystals and cellulose nanocrystals

Silva, Ana Priscila M.; Oliveira, Ana Vitória de; Pontes, Sheyliane Maria Adriano; Pereira, André Luís Sousa; Filho, Men de Sá M. Souza; Rosa, Morsyleide de Freitas; Azeredo, Henriette Monteiro Cordeiro de

doi:10.1016/j.carbpol.2019.02.013

Cited by 116 publications

(32 citation statements)

References 51 publications

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“…Computational techniques like principal component analysis (PCA) or central composite design and response surface methodology have been implemented to rapidly deduce the impact of multiple independent variables. The predictive power of these techniques has been quite promising and will likely continue to see widespread use in this field for developing models that allow for the determination of formulations producing target film properties (Luchese, Benelli, et al., 2018; Navia Porras, Gordillo Suarez, Hernandez Umana, & Poveda Perdomo, 2019; Silva et al., 2019). Delving into the fundamental physical phenomena that give rise to differences in mechanical properties (Table 2, entry 56) also offers valuable insight and has been the subject of numerous recent works (Dai et al., 2019; Domene‐Lopez et al., 2019; Gutierrez et al., 2019; Luchese, Benelli, et al., 2018; Maniglia et al., 2019).…”

Section: Hurdles To Developing Starch‐based Filmsmentioning

confidence: 99%

“…This recursive feedback process has been successfully applied to various systems, with the experimental results that are quite close to the predicted values. This method proved useful for determining the optimal amount of nanofillers, nanostarch, and NCs (Silva et al., 2019). The optimized conditions produced a film that was, within standard deviation, identical to the predicted results for TS, EAB, and EM.…”

Section: Films With Enhanced Mechanical and Barrier Propertiesmentioning

confidence: 99%

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Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties

Lauer

Smith

2020

Comp Rev Food Sci Food Safe

126

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Interest in starch-based films has increased precipitously in response to a growing demand for more sustainable and environmentally sourced food packaging materials. Starch is an optimal candidate for these applications given its ability to form thermoplastic materials and films with affordable and often sustainably sourced plasticizers like those produced as waste byproducts by biodiesel and agricultural industries. Starch is also globally ubiquitous, affordable, and environmentally benign. Although the process of producing starch films is relatively straightforward, numerous factors, including starch source, extraction method, film formulation, processing methods, and curing procedures, drastically impact the ultimate material properties. The significant strides made from 2015 to early 2020 toward elucidating how these variables can be leveraged to improve mechanical and barrier properties as well as the implementation of various additives or procedural modifications are cataloged in this review. Advances toward the development of functional films containing antioxidant, antibacterial, or spoilage indicating components to prevent or signal the degradation of food products are also discussed.

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Section: Hurdles To Developing Starch‐based Filmsmentioning

confidence: 99%

Section: Films With Enhanced Mechanical and Barrier Propertiesmentioning

confidence: 99%

Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties

Lauer

Smith

2020

Comp Rev Food Sci Food Safe

126

View full text Add to dashboard Cite

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“…Another limitation of starch nanocrystals is the duration of the hydrolysis process, which is much longer compared to cellulose, though faster procedures have recently been proposed (Dai et al, 2019). However, all these drawbacks may be overcome by coupling starch nanocrystals with other natural fillers, for example cellulose nanocrystals (Silva et al, 2019). Other strategies to enhance the properties of starch nanocrystals include the functionalisation of the surface of starch nanocrystals in order to impart new functional properties (Hao et al, 2019).…”

Section: Starch-based Fillersmentioning

confidence: 99%

A review of current and future food applications of natural hydrocolloids

Yemenicioğlu

Farris

Türkyılmaz

et al. 2019

Int J of Food Sci Tech

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Summary The main aim of this review paper was to focus on current and potential future sources and food applications of natural hydrocolloids in the food industry. The emerging research trends, problems, new methods and alternative approaches in production, environmental concerns, market trends and newly discovered health benefits have been discussed for natural hydrocolloids of commercial relevance. The rheological and surface active properties, interactions, functional properties, films and coatings, encapsulation applications and nanotechnology uses of natural hydrocolloids have been discussed in the light of recent developments. This review also reflected the most up‐to‐date concepts of applying natural hydrocolloids to meet consumer's and food sector's sophisticated demands related to food products.

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“…Besides, after industrial processing of mango, portions of the fruit, such as peel and seed, are discarded without proper use. About 22% of the weight of the mango is due to the seed, from which starch can be obtained 17 . In this sense, the use of mango starch to obtain biodegradable films is very promising, since it enables the reduction of the environmental impacts and leads to economic benefits based on utilization of waste materials 18,19 .…”

Section: Introductionmentioning

confidence: 99%

“…The use of nanoparticles, such as starch and cellulose nanocrystals, as reinforcing additives on starch films has been investigated 14,15 . The literature reports positive results, mainly regarding the tensile strength, Young modulus as well as the reduction on water vapor permeability (WVP) 14,15,17 . However, the use of those nanocrystals significantly reduces the elongation of the films, because of the progressive increase on hydrogen bonding, making the films stiffer and less extensible 15 .…”

Section: Introductionmentioning

confidence: 99%

Effect of Starch Laurate Addition on the Properties of Mango Kernel Starch Films

et al. 2021

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In this work, starch obtained from mango kernel seeds was applied in the preparation of films in combination with its hydrophobic derivatives. Chemical modification of starch was carried out at two different concentrations of vinyl laurate, in dimethyl sulfoxide, under basic catalysis. The degrees of substitution of the starch laurates were 2.4 and 0.3, respectively. None of the products formed films when dispersed in water. However, blends of starch/starch laurate (degree of substitution = 0.3) formed films after microfluidization of their aqueous suspensions. The blends with up to 15% wt of starch laurate (degree of substitution = 0.3) resulted in films of higher elongation at break, higher opacity and lower tensile strength and elastic modulus. The microfluidization of biopolymer suspensions was crucial to obtain films with lower water vapor permeability. X-ray diffraction results corroborated to the mechanical properties of the films, showing that the incorporation of starch laurate reduced the starch films crystallinity.

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Mango kernel starch films as affected by starch nanocrystals and cellulose nanocrystals

Cited by 116 publications

References 51 publications

Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties

Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties

A review of current and future food applications of natural hydrocolloids

Effect of Starch Laurate Addition on the Properties of Mango Kernel Starch Films

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