Measurement of the transmittance of edible films of aloe vera (barbadensis miller) and cassava starch using optical fibers trifurcated

Díaz, Leonardo; Reales, Juan Guillermo; Torres, Cesar

doi:10.1088/1742-6596/792/1/012023

Cited by 2 publications

(2 citation statements)

References 4 publications

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“…The incorporation of food-graded antimicrobial compounds in the packaging films of potato starch coatings in concentrations lower, than those normally used for mini panettones increased up to 130% their shelf life and may contribute to product loss reduction during storage. Díaz et al [50] have used edible coating based in Aloe vera gel and cassava starch for coating pieces of artesian costeño cheese. This kind of cheese, due to its procedure as artesian item is susceptible to fast contamination and films with Aloe vera are a solution.…”

Section: Starch Edible Films As Carriers Of Ingredientsmentioning

confidence: 99%

Native and Modified Starches as Matrix for Edible Films and Covers

S¹

2017

NFSIJ

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Among the natural n-polymers for to elaborate edible films is the starch. Though, it by itself can not to develop satisfactorily the properties to produce an adequate film. Native starches have several drawbacks associated to their hydrophilic properties that limit its function as barrier. The plasticizers, improves the characteristics and properties of the films, in addition it has been used native starch reinforced with non-starchy components, as palliative. However, a best solution could be the use of modified starch, which help them to reach those barrier properties that making them applicable to the function desired. Films from cross linked starch tend to be permeable to water vapor and have higher hydrophilic properties, which increased its thickness, permeability, solubility, and stability in acidic and alkaline medium. Acetylated starch-based films shown stability to the decomposition by temperature, but are sensible to degradation. Starch dual modified have produced films with strong tensile strength, elongation at break and solubility, while the transparency value decrease. The sequence in the procedure of the modification duality has impact on the structure of the films. The chapter complicate and discusses the aspect regards to the use of modified starch as matrix for to produce films and coating.

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Section: Starch Edible Films As Carriers Of Ingredientsmentioning

confidence: 99%

Native and Modified Starches as Matrix for Edible Films and Covers

S¹

2017

NFSIJ

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“…7 Starch is not an innate thermoplastic, so in the existence of the softeners at above temperature and below the shear power, it can melt and flow, therefore it can be throw in extruded thermoplastic polymers. 8 The study has revealed that starch has a proper film-making in the packaging industry of food, starch is one of the most promising and promising sources. Different needs in the food packaging industry for biofilms have led to the diverse sources of starch being studied, because each source has its own specific characteristics.…”

Section: Introductionmentioning

confidence: 99%

Application of Edible and Biodegradable Starch-Based Films in Food Packaging: A Systematic Review and Meta-Analysis

Sadeghizadeh‐Yazdi

Habibi

Kamali

et al. 2019

Curr Res Nutr Food Sci

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In recent years, natural polymers such as starch have been widely considered as alternatives to plastics derived from petroleum derivatives in the production of packaging films. Currently, modified starches with new functional features are available that can be used in the production of the above mentioned films. The aim at this study is a systematic review and meta-analysis of application of edible and biodegradable starch-based films in food packaging. At first all of the studies related to our title by using some keywords (edible and biodegradable starch-based films and food packaging) searched for English databases; Google, Google scholar, PubMed, Embase, CINAHL, PsycInfo, SCOPUS and ISI web of Science during the 2010 to 2018 was run consisting a predefined inclusion and exclusion factors. Inclusion and exclusion criteria were: papers related to edible and biodegradable starch-based films and food packaging, papers were English, types of papers were original and all the papers were free full text. As a result, related to inclusion and exclusion criteria papers were found and analyses. Data were collected based on study characteristics, edible and biodegradable starch-based films, food packaging. In the initial search, 589 articles were found that after reviewing the titles and abstract articles and removing repetitive and non-related, 33 possible related articles were examined. Of these, 24 articles were omitted from the abstract because of lack of access to the original article and lack of sufficient information. Finally, 13 papers were included in the study. Due to novel research on the application of bio-degradable biofilms in the packaging industry of food, starch is one of the most promising and promising sources. Different needs in the food packaging industry for bio-films have led to the diverse sources of starch being studied, because each source has its own specific characteristics. The properties of films obtained from starch indicated the rigidity and reduced flexibility of the films. To prevent this and the corresponding effects on the film, other polymers can be used as additive compounds. Extending the use of starch structure techniques and the use of this material in combination with other materials to reduce the inherent weaknesses of this natural polymer has led to its further development in various industries, especially packaged industries. Starch is a proper substitute for polymers extracted from oil derivatives. In order to improve the characteristics of the produced films, a high number of compounds can be added to the matrix, and various variations can be applied during the processing. Optimizing conditions will produce transparent, non-odorous, non-flavored, and color-free films with improved mechanical, optical and deterrent features.

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Measurement of the transmittance of edible films of aloe vera (barbadensis miller) and cassava starch using optical fibers trifurcated

Cited by 2 publications

References 4 publications

Native and Modified Starches as Matrix for Edible Films and Covers

Native and Modified Starches as Matrix for Edible Films and Covers

Application of Edible and Biodegradable Starch-Based Films in Food Packaging: A Systematic Review and Meta-Analysis

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