Phosphorylated and Cross‐Linked Wheat Starches in the Presence of Polyethylene Oxide and Their Application in Biocomposite Films

Bruni, Graziella Pinheiro; Oliveira, Jean Paulo de; Halal, Shanise Lisie Mello El; Flores, Wladimir Hernandez; Gündel, André; Miranda, M. Z. de; Zavareze, Elessandra da Rosa

doi:10.1002/star.201700192

Cited by 19 publications

(5 citation statements)

References 26 publications

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“…Moreover, by reacting with the OH-groups of starch, cross-linking agents make starch less hydrophilic, which might account for the increased network resistance of the films. Some earlier studies also confirmed our results of increased tensile strength of CL starch films [33,54].…”

Section: Mechanical Propertiessupporting

confidence: 91%

Effects of Cross-Linking on Physicochemical and Film Properties of Lotus (Nelumbo nucifera G.) Seed Starch

Chandak

Dhull

Punia

et al. 2022

Foods

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Lotus seed starch was cross-linked using sodium trimetaphosphate (STMP) in varying amounts (1, 3, and 5%), and its rheological, pasting, thermal, and physicochemical properties were investigated. These cross-linked lotus seed starches (CL-LS-1, CL-LS-3, CL-LS-5) were also used to produce films (CL-LSFs), which were then examined for their mechanical characteristics, water vapor permeability, moisture content, opacity, thickness, and water solubility. After cross-linking, the solubility, amylose content, and swelling power of all the starch samples decreased. Cross-linking resulted in an increased pasting temperature, while peak viscosity (PV) decreased, with CL-LS-5 exhibiting the lowest peak viscosity (1640.22 MPa·s). In comparison to native starch, the thermal characteristics of CL-LS demonstrated greater gelatinization temperatures (To, Tp, Tc) and gelatinization enthalpy (ΔHgel). The gelatinization enthalpy of CL-LS varied between 152.70 and 214.16 J/g, while for native LS the value was 177.91 J/g. Lower moisture content, water solubility, and water vapor permeability were observed in the CL-LSFs. However, the cross-linking modification did not produce much effect on the film thickness. The highest tensile strength (12.52 MPa) and lowest elongation at break (26.11%) were found in CL-LSF-5. Thus, the starch films’ barrier and mechanical qualities were enhanced by cross-linking.

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Section: Mechanical Propertiessupporting

confidence: 91%

Effects of Cross-Linking on Physicochemical and Film Properties of Lotus (Nelumbo nucifera G.) Seed Starch

Chandak

Dhull

Punia

et al. 2022

Foods

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“…The results showed that cross-linked starch films have higher TS than native starch films. Bruni et al [ 58 ] also reported a similar increase in TS in cross-linked corn starch films compared to native film. They concluded that adding a cross-linking agent provides stronger intermolecular interactions in the starch network.…”

Section: Resultsmentioning

confidence: 73%

Development and Characterization of Active Native and Cross-Linked Pearl Millet Starch-Based Film Loaded with Fenugreek Oil

Dhull

Punia

Deswal

et al. 2021

Foods

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In this study, cross-linked pearl millet starch and fenugreek oil was used to develop active starch edible films to overcome the limitations of native starch and to substitute artificial preservatives with natural one. The starch was cross-linked at three levels (1%, 3% and 5%) using sodium trimetaphosphate (STMP), and physicochemical properties were studied. Moreover, a comparative study was conducted among four samples of films prepared using native starch, cross-linked starch, and native and cross-linked starch loaded with fenugreek oil for physical, thermal, mechanical, morphological, and antibacterial properties. The solubility, swelling, and amylose content of native and modified starch varied from 11.25–12.75%, 12.91–15.10 g/g, and 8.97–16.55%, respectively. The values of these parameters were reduced as the concentration of STMP increased. Cross-linked starch films showed lower moisture, solubility, water vapor permeability(WVP), and elongation at break (EB) values while having higher thickness, opacity, thermal, and tensile strength values. The microscopic images of cross-linked starch films showed smooth surfaces and the absence of ridges, pores, and cracks. The films loaded with fenugreek oil showed different results; the moisture content, water solubility, and tensile strength were decreased while thickness, opacity, WVP, and EB were increased. The onset temperature and peak temperature were lower, while enthalpy of gelatinization was increased to a greater extent than films without oil. The addition of fenugreek oil to films showed a good inhibition area of 40.22% for native+oil films and 41.53% for cross-linked+oil films % against Escherichia coli. This study confirmed the successful utilization of fenugreek oil as a very effective antimicrobial agent in preparing edible films.

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“…The amount of amylose in various starch was measured using colorimetric assays described by Zavareze group (Bruni, Oliveira, Halal, & Flores, 2017). Briefly, 100 mg of the samples was added to 100-ml flasks and mixed with 96° GL ethanol and 1 mol/L NaOH.…”

Section: Amylose Contentmentioning

confidence: 99%

Starch isolated from different hulless barley cultivars differs in their chemical and structural characteristics

Liang

Liu

Tie-qiao

et al. 2019

Food Science & Nutrition

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This study aimed to isolate starch and evaluate its chemical and structural characteristics from six Chinese hulless barley (HB) cultivars. Starch isolated from naked barley displays A‐type crystalline packing and a regular granular shape. We measured peak viscosity values ranging from 237 to 264 cP, trough viscosity values from 305 to 380 cP, breakdown values from 390 to 535 cP, final viscosities from 357 to 523 cP, setback values from 245 to 354 cP and 383 to 460 cP, peak times from 5.53 to 5.73 min, and pasting temperatures from 93.10 to 94.65°C by RVA. Transition temperatures ( T 0 , T p , and T c ), gelatinization temperature ranges (Δ T r ), and enthalpies of gelatinization (Δ H ) were measured on a differential scanning calorimeter analyzer (DSC) and ranged from 57.81 to 61.25°C, 64.36 to 67.57°C, 82.03 to 84.70°C, and 21.52 to 26.89°C and 7.14 to 10.66 J/g, respectively. The varying chemical and structural characteristics of HB starch isolated from different cultivars suggested the potential for broader applications of the cereal.

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Phosphorylated and Cross‐Linked Wheat Starches in the Presence of Polyethylene Oxide and Their Application in Biocomposite Films

Cited by 19 publications

References 26 publications

Effects of Cross-Linking on Physicochemical and Film Properties of Lotus (Nelumbo nucifera G.) Seed Starch

Effects of Cross-Linking on Physicochemical and Film Properties of Lotus (Nelumbo nucifera G.) Seed Starch

Development and Characterization of Active Native and Cross-Linked Pearl Millet Starch-Based Film Loaded with Fenugreek Oil

Starch isolated from different hulless barley cultivars differs in their chemical and structural characteristics

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