Preparation and characterization of corn starch-based film: effect of citric acid or sunflower oil and its combination

Wardak, Mohammad Hamayoon; Kingwascharapong, Passakorn; Aryan, Shafiqullah; Tanaka, Fumina; Tanaka, Fumihiko

doi:10.1007/s11694-020-00786-6

Cited by 16 publications

(7 citation statements)

References 29 publications

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“…The optimal temperature for incubation depends on the enzyme used and the desired properties of the final product. Several studies have reported on the optimization of these parameters for the enzymatic hydrolysis of corn starch [20,21]. For example, Chen L et al optimized the ratio of corn starch to water, enzyme concentration to the substrate, and the temperature of incubation using response surface methodology and reported improved yield and properties of the final product [22].…”

Section: Introductionmentioning

confidence: 99%

Enhancing the Mechanical Properties of Corn Starch Films for Sustainable Food Packaging by Optimizing Enzymatic Hydrolysis

et al. 2023

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The objective of this study was to investigate the effects of enzymatic hydrolysis using α-amylase from Bacillus amyloliquefaciens on the mechanical properties of starch-based films. The process parameters of enzymatic hydrolysis and the degree of hydrolysis (DH) were optimized using a Box–Behnken design (BBD) and response surface methodology (RSM). The mechanical properties of the resulting hydrolyzed corn starch films (tensile strain at break, tensile stress at break, and Young’s modulus) were evaluated. The results showed that the optimum DH for hydrolyzed corn starch films to achieve improved mechanical properties of the film-forming solutions was achieved at a corn starch to water ratio of 1:2.8, an enzyme to substrate ratio of 357 U/g, and an incubation temperature of 48 °C. Under the optimized conditions, the hydrolyzed corn starch film had a higher water absorption index of 2.32 ± 0.112% compared to the native corn starch film (control) of 0.81 ± 0.352%. The hydrolyzed corn starch films were more transparent than the control sample, with a light transmission of 78.5 ± 0.121% per mm. Fourier-transformed infrared spectroscopy (FTIR) analysis showed that the enzymatically hydrolyzed corn starch films had a more compact and solid structure in terms of molecular bonds, and the contact angle was also higher, at 79.21 ± 0.171° for this sample. The control sample had a higher melting point than the hydrolyzed corn starch film, as indicated by the significant difference in the temperature of the first endothermic event between the two films. The atomic force microscopy (AFM) characterization of the hydrolyzed corn starch film showed intermediate surface roughness. A comparison of the data from the two samples showed that the hydrolyzed corn starch film had better mechanical properties than the control sample, with a greater change in the storage modulus over a wider temperature range and higher values for the loss modulus and tan delta, indicating that the hydrolyzed corn starch film had better energy dissipation properties, as shown by thermal analysis. The improved mechanical properties of the resulting film of hydrolyzed corn starch were attributed to the enzymatic hydrolysis process, which breaks the starch molecules into smaller units, resulting in increased chain flexibility, improved film-forming ability, and stronger intermolecular bonds.

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Section: Introductionmentioning

confidence: 99%

Enhancing the Mechanical Properties of Corn Starch Films for Sustainable Food Packaging by Optimizing Enzymatic Hydrolysis

et al. 2023

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“…Furthermore, another study demonstrated that adding 1% citric acid to the CS‐based films increased the WS from 23.2% to 28.6%. These findings suggested that the addition of certain hydrophilic compounds can have a significant impact on the WS of films (Wardak et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

“…For the CS and CS‐Chl x films, all samples showed a broad endothermic peak around 25–180 °C, mainly related to the evaporation of bound water from the polymer and probably due to the effect of the volatilisation of added glycerol on the filmmaking process (Wardak et al ., 2021). When the temperature raised continuously beyond 180 °C, the second degradation transpired in the film samples around 300–390 °C, notably syndicated with the degradation of corn starch primarily caused by the decomposition of water‐soluble amylopectin and amylose (Abotbina et al ., 2021; Duan et al ., 2023).…”

Section: Resultsmentioning

confidence: 99%

“…The water contact angle is one parameter to determine the film surface's degree of hydrophobicity or hydrophilicity. The higher water contact angle values signify higher hydrophobicity, while lower water contact angles denote higher hydrophilicity (Wang et al, 2022). Table 2 shows the variation of WCA in CS and CS-Chl x film samples.…”

Section: Water Contact Angle (Wca)mentioning

confidence: 99%

“…has shown that adding hydrophilic substances to CSbased composite films resulted in lower WCA (Wang et al, 2022). The inconsistent results could be attributed to the fact that adding Chl powder caused damage to the crystalline structure, resulting in the transformation of an ordered structure into a disordered one.…”

Section: Water Contact Angle (Wca)mentioning

confidence: 99%

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The characterisation of cornstarch‐based chlorophyllin composite film for preservation of shrimp under photodynamic irradiation

Ukwatta,

Zheng,

et al. 2024

Int J of Food Sci Tech

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SummaryThis study investigated the effectiveness of a composite film made of cornstarch (CS) and chlorophyllin (Chl) in preserving wrapped and irradiated shrimp for 5 days at 4 °C. The study found that adding Chl powder increased moisture content, water solubility, water vapour permeability and water contact angle but reduced thermal stability and crystallinity. Notably, higher Chl concentration caused rougher surface and looser structure, while lower concentration resulted in better dispersion. Moreover, increased Chl concentration and longer irradiation time led to higher singlet oxygen production, while hydroxide radical and hydrogen peroxide production peaked at 30.57 and 1.92 μg g−1 respectively. Shrimps wrapped in 5% Chl‐incorporated CS films presented acceptable levels of nitrogen and bacterial count for up to 4 days. Hence, the study suggests that Chl powder inclusion in CS films could be a viable preservation method in the food packaging industry, especially when combined with photodynamic therapy.

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Synthesis of cellulose nanocrystals from jute fibers for reinforcement in bio-nanocomposite films: fabrication and characterization

Ali,

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et al. 2024

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Preparation and characterization of corn starch-based film: effect of citric acid or sunflower oil and its combination

Cited by 16 publications

References 29 publications

Enhancing the Mechanical Properties of Corn Starch Films for Sustainable Food Packaging by Optimizing Enzymatic Hydrolysis

Enhancing the Mechanical Properties of Corn Starch Films for Sustainable Food Packaging by Optimizing Enzymatic Hydrolysis

The characterisation of cornstarch‐based chlorophyllin composite film for preservation of shrimp under photodynamic irradiation

Synthesis of cellulose nanocrystals from jute fibers for reinforcement in bio-nanocomposite films: fabrication and characterization

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