Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate

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

doi:10.1016/j.foodres.2006.02.004

Cited by 191 publications

(132 citation statements)

References 29 publications

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“…Nonetheless, the addition of BO had no effects on humidity or water activity, thus showing satisfactory properties for the control film. This result differs from those reported in starch films once the reduced interaction between glycerol and amylopectin generates free hydroxyls that favor water absorption, increasing the hydrophilic nature and the humidity of films (Flores, Famá, Rojas, Goyanes, & Gerschenson, 2007;Hu, Chen, & Gao, 2009;Garcia et al, 2009). Moreover, films with high humidity hinder the components interaction, thus decreasing the degradation temperature, affecting their thermal stability and commercial life span (González et al, 2017;Gutierrez et al, 2015).…”

Section: Characterization Of the Optimized Biodegradable And Control mentioning

confidence: 71%

Development and optimization of biodegradable fish gelatin composite film added with buriti oil

Silva

Hernández

Araujo

et al. 2018

CyTA - Journal of Food

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The goal of the present study was to determine, through full 2 3 factorial design, the optimum process conditions to develop a biodegradable film, made from gelatin with buriti oil (BO) as additive, characterizing their physical, mechanical, and antioxidant aspects. The conditions for the optimization were 2.3% of fish gelatin, 30% of BO, and 13.18% of plasticizer. The films produced under this condition presented high antioxidant activity (24.77 µmol de TE/g), mechanical resistance (8.04 MPa), and satisfactory water vapor permeability (WVP; 0.38 × 10 −10 g.m. m −2 . s −1 . Pa −1 ). The film presented low solubility in water, low humidity, and low water activity, contributing to its integrity, without identifiable flaws. The increase in the concentration of BO provided higher antioxidant properties to the films and the reduction in gelatin and glycerol concentrations provided lower WVP, increasing the traction resistance.Desarrollo y optimización de una película compuesta hecha de gelatina de pescado biodegradable con aceite de burití añadido RESUMEN A través de un diseño factorial completo de 2 3 , el presente estudio se propuso determinar las condiciones óptimas para desarrollar una película biodegradable, hecha de gelatina con aceite de burití añadido, y caracterizar sus aspectos físicos, mecánicos y antioxidantes. Se pudo constatar que las condiciones óptimas para este proceso incluyen el uso de 2.3% de gelatina de pescado, 30% de aceite de burití y 13.18% de plastificante. Las películas producidas bajo estas condiciones presentan elevada actividad antioxidante (24.77 µmol de TE/g), resistencia mecánica (8.04 MPa) y WVP satisfactoria (0.38 × 10 −10 g.m. m −2 . s −1 . Pa −1 ). Además, la película mostró tener baja solubilidad en el agua, baja humedad y baja actividad en agua, lo cual contribuye a mantener su integridad, sin que se presenten defectos identificables. Al elevarse la concentración de aceite de burití, las películas acusaron propiedades antioxidantes más elevadas. Una reducción de las concentraciones de gelatina y glicerol produjo una permeabilidad más baja al vapor de agua, aumentando la resistencia a la tracción. ARTICLE HISTORY

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Section: Characterization Of the Optimized Biodegradable And Control mentioning

confidence: 71%

Development and optimization of biodegradable fish gelatin composite film added with buriti oil

Silva

Hernández

Araujo

et al. 2018

CyTA - Journal of Food

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“…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). Besides starch, PS at different concentration levels has also been reported to increase the WVP of other polymeric films and coatings.…”

Section: Water Vapour Permeabilitymentioning

confidence: 89%

“…Shen et al (2010), the TS (at a w ≈ 0.5) of sweet potato starch film decreases progressively when addition of PS is over 5% of the polymer. Flores et al (2007) observed that addition of PS to 6% of tapioca starch significantly reduced the TS (at a w of 0.5) of the film and such reduction in TS is described as a plasticizing effect of sorbate on the starch molecule. 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.…”

Section: Mechanical Propertiesmentioning

confidence: 95%

“…They reported that even low levels of ionic compounds affect potato starch gel, while cassava starch remains insensitive. Recently, Flores, Fama, Rojas, Goyanes, and Gerschenson (2007) concluded that potassium sorbate at a level of 6% in tapioca starch affected the solubility, colour and mechanical properties of films. 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.…”

Section: Introductionmentioning

confidence: 99%

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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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“…The glycerol effect on the elongation of starch films observed in this study was less marked than that obtained by other authors, a finding attributed to the heating time of starch gelatinization and the slow drying process used. The starch gelatinization time changes polymeric chain networks while the slow drying process can increase starch crystallinity, decreasing elongation capacity (Paes et al, 2008;Flores et al, 2007;Shimazu et al, 2007).…”

Section: Mechanical Propertiesmentioning

confidence: 99%

Mechanical properties and total hydroxycinnamic derivative release of starch/glycerol/Melissa officinalis extract films

Rechia

Morona

Zepon

et al. 2010

Braz. J. Pharm. Sci.

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The aim of this study was to investigate the mechanical properties of starch/glycerol/Melissa officinalis, a topical drug delivery system for labial herpes treatment. Four films were prepared with different concentrations of starch, glycerol, and Melissa officinalis extract. The results revealed that increasing the glycerol concentration in the film reduced elasticity modulus and tensile strength, exhibiting a plasticizing effect. The increase in free volume resulted in increased release of hydroxycinnamic derivatives expressed as rosmarinic acid. Uniterms

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Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate

Cited by 191 publications

References 29 publications

Development and optimization of biodegradable fish gelatin composite film added with buriti oil

Development and optimization of biodegradable fish gelatin composite film added with buriti oil

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

Mechanical properties and total hydroxycinnamic derivative release of starch/glycerol/Melissa officinalis extract films

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