Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches

Gutiérrez, Tomy J.; Morales, Noé J.; Pérez, Elevina; Tapia, María Soledad; Famá, Lucía

doi:10.1016/j.fpsl.2014.09.002

Cited by 152 publications

(87 citation statements)

References 43 publications

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“…The thickness of crosslinked and dual‐modified starches was observed to be less than that of oxidized starch composite films but increased with an increase in modification level. Crosslinking strengthens the internal structure of starch granules as well as addition of bulky phosphate groups providing starch granules with higher molar volume resulting in an increased thickness of crosslinked and dual‐modified starch composite films.…”

Section: Resultsmentioning

confidence: 99%

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Development and characterization of biodegradable films from whey protein concentrate, psyllium husk and oxidized, crosslinked, dual‐modified lotus rhizome starch composite

2019

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BACKGROUND The combined effect of variously chemically modified lotus rhizome starch, whey protein concentrate, psyllium husk and glycerol was evaluated on developed biodegradable films. RESULTS Dual‐modified lotus rhizome starch composite films presented minimum solubility and water vapor permeability and maximum tensile strength among native and modified starch composite films. Elongation at break of dual‐modified starch composite films (FLCOS1, FLCOS2) was found to be a maximum, whereas a decrease was observed for FLCOS3. Oxidized lotus rhizome starch composite films were the most transparent among native and modified starch composite films, whereas crosslinked lotus rhizome starch composite films were the least transparent. Scanning electron microscopy indicated a homogeneous compact surface of oxidized starch composite films, whereas troughs were observed in crosslinked and dual‐modified starch composite films. Using whey protein concentrate, psyllium husk and glycerol without any phase separation, smoother films and with compact microstructures were produced. Fourier transform infrared analysis revealed additional peaks for modified starch films, confirming greater interaction among starch and film‐forming components, whereas amorphous structure was indicated from X‐ray diffraction results of modified starch composite films. CONCLUSIONS Owing to various properties of modified starches, these films find application in edible contact packages and can better be used for products where higher structural integrity and lower water vapor transmission are needed. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

“…Crosslinking, another chemical modification, is carried out using various crosslinking agents including epichlorohydrin and sodium trimetaphosphate (STMP). STMP has been proposed as a nontoxic and effective crosslinking agent for starch . Woggum et al .…”

Section: Introductionmentioning

confidence: 99%

Development and characterization of biodegradable films from whey protein concentrate, psyllium husk and oxidized, crosslinked, dual‐modified lotus rhizome starch composite

2019

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“…Chemical modification of the biopolymer structure, in particular by crosslinking [83], has been also proposed for such purposes [84,85]. Gutierrez et al used this method to modify starch by cross-linking with sodium trimetaphosphate [86]. Edible films showed hydrophilic characteristics and some increase in the degradation temperature.…”

Section: Properties Of Antimicrobial Coatings For Food Packaging Applmentioning

confidence: 99%

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

et al. 2017

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Abstract:The interest for the development of new active packaging materials has rapidly increased in the last few years. Antimicrobial active packaging is a potential alternative to protect perishable products during their preparation, storage and distribution to increase their shelf-life by reducing bacterial and fungal growth. This review underlines the most recent trends in the use of new edible coatings enriched with antimicrobial agents to reduce the growth of different microorganisms, such as Gram-negative and Gram-positive bacteria, molds and yeasts. The application of edible biopolymers directly extracted from biomass (proteins, lipids and polysaccharides) or their combinations, by themselves or enriched with natural extracts, essential oils, bacteriocins, metals or enzyme systems, such as lactoperoxidase, have shown interesting properties to reduce the contamination and decomposition of perishable food products, mainly fish, meat, fruits and vegetables. These formulations can be also applied to food products to control gas exchange, moisture permeation and oxidation processes.

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“…Thus, starch has attracted a great deal of interest as a potential alternative to conventional plastics for packaging applications. Several studies have investigated the development and characterization of starch based films from corn [4,[6][7][8], potato [9][10][11][12][13], cassava [14][15][16][17][18][19][20], banana [21], yam [22,23], pea [1], sago [24][25][26], rice [27][28][29][30], maize [31][32][33][34], Kudzu [35] and agar [36][37][38][39]. According to Sahari et al [40] sugar palm starch is also a potential biopolymer material for making biodegradable films.…”

Section: Introductionmentioning

confidence: 99%

“…However, these drawbacks can be resolved by the addition of plasticizers to pure starch to improve its workability and suppress film brittleness [10,49]. The ultimate role of plasticizers is to enhance the flexibility and processibility of starch by reducing the strong intermolecular interactions between starch molecules [22,50]. As a result, the mobility of polymeric chains increases, which improves the flexibility, extensibility and ductility of plasticized films.…”

Section: Introductionmentioning

confidence: 99%

Effect of Plasticizer Type and Concentration on Tensile, Thermal and Barrier Properties of Biodegradable Films Based on Sugar Palm (Arenga pinnata) Starch

et al. 2015

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The use of starch based films as a potential alternative choice to petroleum derived plastics is imperative for environmental waste management. This study presents a new biopolymer (sugar palm starch) for the preparation of biodegradable packaging films using a solution casting technique. The effect of different plasticizer types (glycerol (G), sorbitol (S) and glycerol-sorbitol (GS) combination) with varying concentrations (0, 15, 30 and 45, w/w%) on the tensile, thermal and barrier properties of sugar palm starch (SPS) films was evaluated. Regardless of plasticizer types, the tensile strength of plasticized SPS films decreased, whereas their elongation at break (E%) increased as the plasticizer concentrations were raised. However, the E% for G and GS-plasticized films significantly decreased at a higher plasticizer concentration (45% w/w) due to the anti-plasticization effect , irrespective of plasticizer types. Overall, the current study manifested that plasticized sugar palm starch can be regarded as a promising biopolymer for biodegradable films.

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Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches

Cited by 152 publications

References 43 publications

Development and characterization of biodegradable films from whey protein concentrate, psyllium husk and oxidized, crosslinked, dual‐modified lotus rhizome starch composite

Development and characterization of biodegradable films from whey protein concentrate, psyllium husk and oxidized, crosslinked, dual‐modified lotus rhizome starch composite

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

Effect of Plasticizer Type and Concentration on Tensile, Thermal and Barrier Properties of Biodegradable Films Based on Sugar Palm (Arenga pinnata) Starch

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