Physical, Barrier, and Antioxidant Properties of Pea Starch-Guar Gum Biocomposite Edible Films by Incorporation of Natural Plant Extracts

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

doi:10.1007/s11947-017-1995-z

Cited by 69 publications

(24 citation statements)

References 75 publications

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“…The values of TPC and antioxidant activities, including DPPH, ABTS, and FRAP, among the rice noodle samples (as shown in Table ) were not significantly different ( p > 0.05). Even though some reports have revealed that hydroclloid hydroxyl groups are able to interact with phenolic compounds by hydrogen bonding, which may be a result of TPC and antioxidant activity reductions, the results of the present study show that small amounts of gums (0.2% and 0.4%) used had no effect on these properties ( p > 0.05). Soultani et al found that an addition of pectin (0.5% and 1%) had no effect on the antioxidant capacity (FRAP) and phenolic content of black, green, mountain tea, and Pelargonium purpureum .…”

Section: Resultscontrasting

confidence: 94%

The Influence of Hydrocolloids on the Properties Organic Red Jasmine Rice Noodles, Namely on Antioxidant Activity, Cooking, Texture, and Sensory Properties

2018

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In this study, organic red Jasmine rice flour (RJF) is mixed with guar gum (GG), with carboxymethyl cellulose (CMC), and with xanthan gum (XG) at 0.0% (control), 0.2%, and 0.4%, respectively. They are all subjected to noodle formation. The results showed that XG increased the peak and breakdown viscosities of RJF (p < 0.05), while GG and CMC improved the setback viscosity (p < 0.05). Final viscosity is induced by the use of hydrocolloids (p < 0.05). The conclusion temperature and gelatinization enthalpy of RJF increased remarkably by using GG and CMC (p < 0.05). The use of GG (0.2%) give the highest values with respect to the textural properties of the rice noodles, including the tensile strength (47.25 g) and extensibility (16.02 mm). In contrast, it notably decreased cooking loss (p < 0.05). These parameters are determined to have the highest acceptability (5.70) in the noodle (p < 0.05). The total phenolic content and anitioxidant activities of the rice noodle are not affected by using hydrocolloids (p > 0.05).

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Section: Resultscontrasting

confidence: 94%

The Influence of Hydrocolloids on the Properties Organic Red Jasmine Rice Noodles, Namely on Antioxidant Activity, Cooking, Texture, and Sensory Properties

2018

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“…Vilas et al (2018) reported a tri-phasic edible film from GG loaded with plant-based antimicrobial compounds [21]. Saberi et al (2017aSaberi et al ( , 2017b presented an edible pea starch-GG biocomposite edible film as an antimicrobial agent for active food packaging [22,23]. Dhumal et al (2019aDhumal et al ( , 2019b reported that GG films with essential oils as active packaging materials have the potential to function as antimicrobial agents [24,25].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties and Bioactivity of a New Guar Gum-Based Film Incorporated with Citral to Brown Planthopper, Nilaparvata lugens (Stål) (Hemiptera: Delphacidae)

Gao

Guo

et al. 2020

Molecules

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The brown planthopper (BPH), Nilaparvata lugens (Stål), is the most notorious rice insect pest. In order to repel BPH effectively while being environmentally friendly, a new film based on guar gum incorporated with citral (GC film) was formulated. A toxicity bioassay of citral and guar gum at different proportions (ratios of 3:1, 2:1, 1:1, 1:2, and 1:3 in w/w) of GC film-forming emulsion to BPH was performed with the rice stem dipping method. Results showed that the most effective ratio of citral to guar gum was 1:1 with the median lethal concentration (LC50) of 4.30 mg/mL, far below the LC50 of guar gum (GG)/citral individual (141.51 and 44.38 mg/mL, respectively). The mortality of BPH adults and nymphs in the third instar treated with different dilution multiples of GC film-forming emulsion ranged from 46.67% to 82.22% and from 37.78% to 71.11%, respectively. These indicated that GC film-forming emulsion had a direct toxicity on BPH, and the mixture of citral and GG had synergistic interactions. Subsequently, Fourier-transform infrared spectroscopy showed that the incorporation of guar gum with citral was successful and did not result in the formation of new chemical bonds. The GC film exhibited a darker color and rougher surface topography with larger apertures and deeper gullies (Ra = 1.42 nm, Rq = 2.05 nm, and Rmax = 25.40 nm) compared to the guar gum film (GG film) (Ra = 1.00 nm, Rq = 1.33 nm, and Rmax = 16.40 nm), as determined by transmission electron microscopy and atomic force microscopy. The GC film exhibited a 50.4% lower solubility in water (30.30% vs. 15.00%) and 71.3% oxygen permeability (8.26 × 10−9 vs. 2.37 × 10−9 cm3/m2·d·Pa) (p < 0.05) but did not demonstrate any significant difference in mechanical properties, such as thickness (39.10 vs. 41.70 mm), tensile strength (41.89 vs. 38.30 N/mm2), and elongation at break (1.82% vs. 2.03%) (p < 0.05) compared to the GG film. Our findings established a link between physicochemical properties and bioactivity, which can provide useful information on developing and improving GC films and may offer an alternative approach for the control of BPH in the near future.

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“…It is widely used in food, chemical, textile and building materials industries, and is also one of the most promising materials for applications in food packaging (Piñeros-Hernandez, Medina-Jaramillo, López-Córdoba, & Goyanes, 2017;Saberi et al, 2016). As a potential alternative to conventional plastics, several novel bio-based materials have been investigated from corn (Li et al, 2018), wheat (Song, Zuo, & Chen, 2018), cassava (Edhirej, Sapuan, Jawaid, & Zahari, 2017), potato (Malmir et al, 2018), pea (Saberi et al, 2017), and sugar palm starch ( (Jumaidin, Sapuan, Jawaid, Ishak, & Sahari, 2016;Sahari, Sapuan, Zainudin, & Maleque, 2013;Sanyang, Sapuan, Jawaid, Ishak, & Sahari, 2015). Cornstarch (CS) has attracted exclusive attention for the preparation of biodegradable films because of its low cost and the largest source .…”

Section: Introductionmentioning

confidence: 99%

Preparation and characterization of natural corn starch-based composite films reinforced by eggshell powder

Jiang

et al. 2018

CyTA - Journal of Food

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The aim of this work is to study the effect of eggshell powder (ESP) on the properties of corn starch (CS) films. It was found that the addition of ESP significantly improved the tensile strength, elongation at break, water vapor and oxygen barrier properties compared to the control film. There was an inductive effect between the CC bonds on cornstarch skeleton and the O-CO bond on CaCO 3 in the ESP and the number of hydrogen bands increased between starch molecules and ESP particles, which indicated a strong interaction and biocompatibility between the two components. In addition, the organic compounds on the surface of ESP increased the adhesion between CaCO 3 particles and CS films matrix. In summary, the ESP, as an enhancement factor, is a good candidate for the development of green food packaging material. Preparación y caracterización de películas compuestas, basadas en almidón de maíz natural, y reforzadas con polvo de cáscara de huevo RESUMEN El presente trabajo se propuso estudiar el efecto del polvo de la cáscara de huevo (ESP) en las propiedades de películas de almidón de maíz (CS). Se comprobó que, en comparación con la película de control, la adición de ESP mejora significativamente la fuerza tensil, el alargamiento a la rotura y las propiedades de barrera contra el vapor de agua y el oxígeno. Asimismo, se estableció que existe un efecto inductivo entre los enlaces CC en el esqueleto de almidón de maíz y el enlace O-CO en el CaCO 3 de la ESP. Además, se constató el aumento del número de bandas de hidrógeno entre las moléculas de almidón y las partículas de la ESP, lo cual da cuenta de la existencia de una fuerte interacción y biocompatibilidad entre los dos componentes. Por otra parte, los compuestos orgánicos presentes en la superficie de la ESP aumentaron la adhesión entre las partículas de CaCO 3 y la matriz de películas de CS. En resumen, en tanto factor de intensificación, la ESP constituye una buena opción para desarrollar materiales ecológicos destinados al envase de alimentos.

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Physical, Barrier, and Antioxidant Properties of Pea Starch-Guar Gum Biocomposite Edible Films by Incorporation of Natural Plant Extracts

Cited by 69 publications

References 75 publications

The Influence of Hydrocolloids on the Properties Organic Red Jasmine Rice Noodles, Namely on Antioxidant Activity, Cooking, Texture, and Sensory Properties

The Influence of Hydrocolloids on the Properties Organic Red Jasmine Rice Noodles, Namely on Antioxidant Activity, Cooking, Texture, and Sensory Properties

Physicochemical Properties and Bioactivity of a New Guar Gum-Based Film Incorporated with Citral to Brown Planthopper, Nilaparvata lugens (Stål) (Hemiptera: Delphacidae)

Preparation and characterization of natural corn starch-based composite films reinforced by eggshell powder

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