Morphological, structural, thermal properties of a native starch obtained from babassu mesocarp for food packaging application

Rodrigues, Samara Clotildes Saraiva; Silva, Alissandra Suime da; Carvalho, Laura H.; Alves, Tatianny Soares; Barbosa, Renata

doi:10.1016/j.jmrt.2020.11.030

Cited by 41 publications

(19 citation statements)

References 40 publications

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“…Thermogravimetric analysis conducted below the thermal degradation of starch showed the zone of water release covering the low temperature range between 25 °C and 200 °C and part of the medium range where the thermal stability for starch was observed (between 200 °C and 250 °C). The thermal transition profile achieved here was similar to the result obtained by Saraiva Rodrigues et al [ 32 ], who studied the thermal transitions of babassu mesocarp starch using thermogravimetric analysis (TGA/DTG) and divided the thermal behavior into four main stages. The first stage corresponded to the release of water (between 20 °C and 125 °C); the second stage reflected the thermal stability of starch (between 15 °C and 240 °C); the third stage was between 240 °C and 330 °C and concerned the degradation of organic components; the last stage, in the high temperature range (330 °C to 500 °C), characterized the completion of starch degradation.…”

Section: Resultssupporting

confidence: 86%

Synthesis of a Starchy Photosensitive Material for Additive Manufacturing of Composites Using Digital Light Processing

et al. 2022

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In this study, digital light processing (DLP) was used to achieve 3D-printed composite materials containing photosensitive resin blended with starch and hemp fibers. The synthesis of 3D-printed composites was performed without heating, according to various material combinations ranging from pure photosensitive resin to a mixture of three phases, including resin, starch, and hemp fibers, with the weight content for each reinforcing phase reaching up to a third of the formulation. The morphology, composition, and structure of the 3D-printed composites were assessed using infrared spectroscopy, laser granulometry, X-ray diffraction, and optical and scanning electron microscopy. In addition, thermal behavior and mechanical performance were studied using calorimetry, differential scanning calorimetry, and tensile testing combined with high-speed optical imaging. The results showed that the post-curing step is a leading factor for improving the mechanical performance of the 3D-printed composites. In addition, hemp fiber or starch did not alter the tensile strength. However, the largest reinforcing effect in terms of stiffness improvement was obtained with starch. Additionally, starchy composites demonstrated the strongest dependence of heat capacity on operating temperature.

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Section: Resultssupporting

confidence: 86%

Synthesis of a Starchy Photosensitive Material for Additive Manufacturing of Composites Using Digital Light Processing

et al. 2022

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“…In terms of applications, starch from babassu mesocarp is a sustainable alternative source for bioplastic and biodegradable food packaging development (Rodrigues et al, 2020(Rodrigues et al, , 2021. Recently, BBM starch isolated by different methods (steeping in water, alkali, or acid) was used to produce biofilms with beneficial properties for food packaging (Maniglia et al, 2017) .…”

Section: Babassu Mesocarp Starchmentioning

confidence: 99%

Scientific and technological advancements in the utilisation of by‐products from babassu oil extraction: a bibliometric review

Ferreira,

Freitas,

Almeida

2023

Int J of Food Sci Tech

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SummaryBabassu is a tropical palm native in South and Central America that produces high‐quality oil from its fruit. The babassu oil extraction results in the production of babassu coconut by‐products (BCBs) – epicarp, mesocarp, endocarp, and almond cake. In this study, we utilized bibliometric analysis and literature review to understand and evaluate their potential for food applications. Our analysis revealed a total of 165 studies published between 1945 and 2022 in the Web of Science database. Notably, Brazil emerged as a prominent contributor to research in this field. The babassu epicarp and endocarp were identified as lignocellulosic materials. Although they are not directly consumable, they possess the potential to serve as sustainable sources of bioactive compounds. In contrast, the babassu mesocarp primarily consists of starch, while the babassu cake exhibits a high protein content. These ingredients play pivotal roles in bakery products and plant‐based formulations, respectively. Despite these findings, our investigation uncovered a knowledge gap regarding the assessment of these fractions in the context of food science and nutrition. By addressing this research gap, we aspire to contribute to the exploration and use of the full potential of BCBs, promoting their integration into the food sector.

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“…As its name indicates, biodegradable polymers can be decomposed by microorganisms. Common biodegradable polymers studied as food packaging materials include but are not limited to polylactic acid (PLA) (Swaroop and Shukla 2018 , 2019 ; Mohamad et al 2020 ), polybutylene adipate terephthalate (PBAT) (Pattanayaiying et al 2019 ), polysaccharides (such as starch (Osorio et al 2019 ; Menzel 2020 ; Saraiva Rodrigues et al 2020 ), cellulose (Balasubramaniam et al 2020 ; Riaz et al 2020 ), pectin (Nešić et al 2018 ), chitosan (Haghighi et al 2020 ; Priyadarshi and Rhim 2020 )), polyhydroxyalkanoates (PHAs) such as polyhydroxybutyrate (PHB) (Adeleye et al 2020 ; Fernandes et al 2020 ; Shahid et al 2020 ), polycaprolactone (PCL) (Khalid et al 2018 ; Mugwagwa and Chimphango 2020 ), and cellulose acetate (Xie and Hung 2018 ; Rajeswari et al 2020 ).…”

Section: Emerging Studies On Environment and Food Safetymentioning

confidence: 99%

Environment and food safety: a novel integrative review

Jiang

Wang

et al. 2021

Environ Sci Pollut Res

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Environment protection and food safety are two critical issues in the world. In this review, a novel approach which integrates statistical study and subjective discussion was adopted to review recent advances on environment and food safety. Firstly, a scientometric-based statistical study was conducted based on 4904 publications collected from the Web of Science Core Collection database. It was found that the research on environment and food safety was growing steadily from 2001 to 2020. Interestingly, the statistical analysis of most-cited papers, titles, abstracts, keywords, and research areas revealed that the research on environment and food safety was diverse and multidisciplinary. In addition to the scientometric study, strategies to protect environment and ensure food safety were critically discussed, followed by a discussion on the emerging research topics, including emerging contaminates (e.g., microplastics), rapid detection of contaminants (e.g., biosensors), and environment friendly food packaging materials (e.g., biodegradable polymers). Finally, current challenges and future research directions were proposed. Supplementary Information The online version contains supplementary material available at 10.1007/s11356-021-16069-6.

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Morphological, structural, thermal properties of a native starch obtained from babassu mesocarp for food packaging application

Cited by 41 publications

References 40 publications

Synthesis of a Starchy Photosensitive Material for Additive Manufacturing of Composites Using Digital Light Processing

Synthesis of a Starchy Photosensitive Material for Additive Manufacturing of Composites Using Digital Light Processing

Scientific and technological advancements in the utilisation of by‐products from babassu oil extraction: a bibliometric review

Environment and food safety: a novel integrative review

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