Optimization of physical and optical properties of biodegradable edible films based on pea starch and guar gum

Saberi, Bahareh; Thakur, Rahul; Vuong, Quan V.; Chockchaisawasdee, Suwimol; Golding, Jonathan M.; Scarlett, Christopher J.; Stathopoulos, Costas E.

doi:10.1016/j.indcrop.2016.04.015

Cited by 154 publications

(94 citation statements)

References 54 publications

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“…However, when the food item is liquid or aqueous, highly soluble polymeric films are undesirable [51] . The percentage solubility of the nanocomposites developed in the present study varied between 25.30 (FB10) and 32.16 (FM15), and may thus be considered as low-solubility films [52] . This indicates that they can be used to package a wide variety of food items, provided that their overall performance satisfies relevant legislation.…”

Section: Characterization Of Nanobiocompositesmentioning

confidence: 83%

Production of biodegradable starch nanocomposites using cellulose nanocrystals extracted from coconut fibers

et al. 2017

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Section: Characterization Of Nanobiocompositesmentioning

confidence: 83%

Production of biodegradable starch nanocomposites using cellulose nanocrystals extracted from coconut fibers

et al. 2017

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“…We have previously demonstrated that incorporation of guar gum and pea starch resulted in biocomposite edible films with improved physical and optical properties . However, to the best of our knowledge, there is no specific study on the effect of blending guar gum on mechanical and barrier properties of pea starch edible films.…”

Section: Introductionmentioning

confidence: 98%

“…Owing to long polymeric chain, high molecular weight, and wide availability of guar gum, it is a potential alternative for the development of a renewable source‐based biodegradable packaging material as in comparison with other biopolymers . Very few reports exist on guar gum‐based biodegradable packaging films .…”

Section: Introductionmentioning

confidence: 99%

Development of edible blend films with good mechanical and barrier properties from pea starch and guar gum

Saberi¹,

Thakur²,

Bhuyan³

et al. 2016

Starch Stärke

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The individual and interactive impacts of guar gum and glycerol on the pea-starch-based edible film characteristics were examined using three factors with three-level Box-Behnken response surface design (BBD). The results showed that density and elongation at break were only significantly (p < 0.05) affected by pea starch and guar gum in a positive linear fashion. The quadratic regression coefficient of pea starch showed a significant effect (p < 0.05) on thickness, density, puncture force, water vapor permeability, and tensile strength, while tensile strength and Young's modulus were affected by the quadratic regression coefficient of glycerol and guar gum, respectively. The results were analyzed using Pareto analysis of variance (ANOVA) and the developed predictive equations for each response variable presented reliable and satisfactory fit with high coefficient of determination (R 2 ) values (!0.96). The optimized conditions with the goal of maximizing mechanical properties and minimizing water vapor permeability were 2.5 g pea starch, 0.3 g guar gum, and 25% w/w glycerol based on the dry film matter in 100 mL of distilled water.

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“…The solution was heated at 90 °C for 20 min upon constant stirring. The suspension was then cooled until room temperature with mild magnetic stirring . The film solution was prepared 1 day before use.…”

Section: Methodsmentioning

confidence: 99%

“…In our previous studies, it has been demonstrated that pea starch in combination with guar gum produced biocomposite edible films with desirable physical, optical, and mechanical characteristics . It was shown that pea starch and guar gum (PSGG) can be potential alternatives for production of renewable source‐based biodegradable edible coatings owing to their long polymeric chain, high molecular weight, and wide availability.…”

Section: Introductionmentioning

confidence: 99%

Effect of Biocomposite Edible Coatings Based on Pea Starch and Guar Gum on Nutritional Quality of “Valencia” Orange During Storage

et al. 2018

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The application of environmentally friendly components is an approach for substitution of synthetic substances in commercial waxes applied to citrus. In this study, the effect of biocomposite edible coatings based on pea starch and guar gum (PSGG) on total vitamin C, phenolic, flavonoid, anthocyanins, and carotenoid content, and antioxidant capacity of “Valencia” orange stored at 5 and 20 °C for 4 weeks are evaluated. The fruits are coated by a single layer PSGG coating, blended composite PSGG coating containing shellac (Sh) and oleic acid (OA) as hydrophobic compounds (PSGG‐Sh), and a layer‐by‐layer (LBL) coating (PSGG as an internal layer and Sh as an external layer). The results show no significant differences in changes of bioactive compounds between coating treatments after first week storage at both temperatures. The PSGG coatings incorporated with hydrophobic compounds (PSGG‐Sh) better preserves the nutritional value and the antioxidant potential of oranges during storage compared with other treatments. The single layer PSGG coating is almost similar to bilayer coating in preserving nutritional value of fruit during storage and less effective than the blended composite PSGG‐Sh coating.

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Optimization of physical and optical properties of biodegradable edible films based on pea starch and guar gum

Abstract: Optimization of physical and optical properties of biodegradable edible films based on pea starch and guar gum"

Cited by 154 publications

References 54 publications

Production of biodegradable starch nanocomposites using cellulose nanocrystals extracted from coconut fibers

Production of biodegradable starch nanocomposites using cellulose nanocrystals extracted from coconut fibers

Development of edible blend films with good mechanical and barrier properties from pea starch and guar gum

Effect of Biocomposite Edible Coatings Based on Pea Starch and Guar Gum on Nutritional Quality of “Valencia” Orange During Storage

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