Mechanical properties of tapioca-starch edible films containing sorbates

Famá, Lucía; Rojas, Ana M.; Goyanes, Silvia; Gerschenson, Lía Noemi

doi:10.1016/j.lwt.2004.07.024

Cited by 139 publications

(115 citation statements)

References 18 publications

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“…The high crystallinity of S30 and S45 films may be induced by the disruption and replacement of hydroxyl groups within starch intermolecules with hydrogen bonds formed between sorbitol and starch molecules during plasticization process. Famá et al (2005), Hu et al (2009) and Gutiérrez et al (2015) reported that an increase in crystallinity of starch films is strongly related to decrease in film moisture content. Therefore, the increase in crystallinity of S-plasticized films as observed (Fig.…”

Section: Film Crystallinitymentioning

confidence: 99%

Effect of plasticizer type and concentration on physical properties of biodegradable films based on sugar palm (arenga pinnata) starch for food packaging

et al. 2015

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In this study, sugar palm starch (SPS) films were developed using glycerol (G), sorbitol (S) or their combination (GS) as plasticizers at the ratio of 15, 30 and 45 (wt)% using casting technique. The addition of plasticizers to SPS film-forming solutions helped to overcome the brittle and fragile nature of unplasticized SPS films. Increased plasticizer concentration resulted to an increase in film thickness, moisture content and solubility. On the contrary, density and water absorption of plasticized films decreased with increasing plasticizer concentration. Raising the plasticizer content from 15 to 45 % showed less effect on the moisture content and water absorption of S-plasticized films. Films containing glycerol and glycerol-sorbitol plasticizer (G, and GS) demonstrated higher moisture content, solubility and water absorption capacity compared to S-plasticized films. The results obtained in this study showed that plasticizer type and concentration significantly improves film properties and enhances their suitability for food packaging applications.

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Section: Film Crystallinitymentioning

confidence: 99%

Effect of plasticizer type and concentration on physical properties of biodegradable films based on sugar palm (arenga pinnata) starch for food packaging

et al. 2015

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“…WVP of composite films were expected to decrease with increasing length of lipid hydrocarbon chain, due to the hyrdrophobicity of the fatty acid alkali chain. By varying the number of C atoms in the alkali chain of the molecule, one can control the water vapor permeation (Fama et al, 2004). Oleic acid reduced WVP of wheat gluten (Gontard et al, 1994) and soy protein films.…”

Section: Wvp Measurementsmentioning

confidence: 99%

Effect of different concentrations of olive oil and oleic acid on the mechanical properties of albumen (egg white) edible films

Taqi¹,

Askar²,

Nagy³

et al. 2011

Afr. J. Biotechnol.

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The main objective of this study was to investigate the effect of olive oil and oleic acid addition to albumin (egg white) through emulsification to produce films on mechanical properties. Plasticizer was necessary to maintain film and coating integrity and to avoid pores cracks. Edible composite films were prepared from albumin and lipid material at (1 and 1.5%), respectively. The effect of unsaturated oleic acid with glycerol and monounsaturated olive oil on tensile strength, elongation at break, water vapor permeability (WVP), opacity (OP), solubility, colour and atomic force microscopy (AFM) was investigated. In general, the incorporation of lipid materials resulted in the increase (P < 0.05) of tensile strength and elongation at break, and the reduction of WVP with some exceptions. Overall, the effect of monounsaturated was greater than that of unsaturated. The surface microstructure of the films was analyzed using atomic force microscopy (AFM).

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“…However, Ofman et al (2004) observed that PS and sodium benzoate at 2.85% of tapioca starch does not interact with starch at a w less than 0.5. Fama et al (2005) indicated that tapioca starch film without PS has 36% crystallinity whereas film with 6% PS of starch has 12% crystallinity, indicating an interaction of PS with tapioca starch. Thus, the response of corn starch film towards the reduction of the TS occurs at much lower concentration of PS than that of other starches.…”

Section: Mechanical Propertiesmentioning

confidence: 99%

“…These results indicated that the addition of PS (2.66%) modified the film structure to such an extent that it could facilitate the permeation of water vapour. Loosening the compactness of the starch film structure due to PS vis-à-vis enhanced moisture permeation has also been described by Fama et al (2005). Shen et al (2010) and Flores et al (2007) reported that with addition of less than 5% PS (w/w of starch), no significant changes in WVP were observed for sweet potato starch or tapioca starch films; however, when PS content was increased from 5% to 10%, WVP for the former film increased considerably from 2.535x10 −10 g/(s.m.Pa) to 3.769x10 −10 g/(s.m.Pa).…”

Section: Water Vapour Permeabilitymentioning

confidence: 99%

“…Shen, Wu, Chen, and Zhao (2010) studied the effect of up to 15% potassium sorbate on mechanical properties and water vapour permeability of sweet potato starch film. Fama, Rojas, Goyanes, and Gerschenson (2005) indicated a lowering of crystallinity in tapioca starch film with addition of 6% potassium sorbate. However, reports on the addition of potassium sorbate to corn starch films, and addition of sodium propionate and benzoic acid to starch films in general are limited.…”

Section: Introductionmentioning

confidence: 97%

See 1 more Smart Citation

Effect of antimicrobial on mechanical, barrier and optical properties of corn starch based self-supporting edible film

Chowdhury

Das

2013

Int. J. Food Stud.

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Antimicrobials like potassium sorbate, sodium propionate, and benzoic acid were incorporated in corn starch based formulation to investigate their effect on mechanical, water vapour barrier and optical properties of the developed self supporting edible film. The film was prepared by casting technique. When incorporated at 1.40% and above, potassium sorbate decreased the tensile strength (about 22%) and increased the elongation (about 55%) of control film; whereas, it increased the water vapour permeability by 15% only when added at 2.66%. At 2.66%, benzoic acid reduced the tensile strength by 24% and sodium propionate increased elongation by 17%. These two antimicrobials did not change the water vapour permeability. However, all the three antimicrobials adversely affected the optical properties by decreasing the whiteness index, increasing yellowness index, and reducing the surface gloss, with potassium sorbate showing the maximum effect. Among the three antimicrobials, sodium propionate appeared to be the best with minimum deterioration of film properties.

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Mechanical properties of tapioca-starch edible films containing sorbates

Cited by 139 publications

References 18 publications

Effect of plasticizer type and concentration on physical properties of biodegradable films based on sugar palm (arenga pinnata) starch for food packaging

Effect of plasticizer type and concentration on physical properties of biodegradable films based on sugar palm (arenga pinnata) starch for food packaging

Effect of different concentrations of olive oil and oleic acid on the mechanical properties of albumen (egg white) edible films

Effect of antimicrobial on mechanical, barrier and optical properties of corn starch based self-supporting edible film

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