Preparation and characterization of glycerol plasticized (high-amylose) starch–chitosan films

Liu, Huihua; Adhikari, Raju; Guo, Qipeng; Adhikari, Benu

doi:10.1016/j.jfoodeng.2012.12.037

Cited by 252 publications

(173 citation statements)

References 45 publications

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“…Comparing the blend spectra with TPZ spectra (multiplied by a factor of 0.2 to normalize with respect to the concentration of zein in the blends), shifts of the amide II peak were observed (TPZ: 1,540 cm -1 ; TP[Mix] MSG : 1,541 cm -1 ; and Mix[TP] MSG (80:20) cm -1 : 1,542 cm -1 ). These shifts may be due to an interaction between the hydroxyl groups of starch and the amino groups of the protein, as suggested by Liu et al [33], who observed a similar behavior for starch-chitosan blends. Mechanical testing showed that this interaction is not strong enough to yield tougher materials than their neat components.…”

Section: Msg and Sg Systemssupporting

confidence: 62%

“…Mechanical testing showed that this interaction is not strong enough to yield tougher materials than their neat components. Figure 8d shows the spectra of selected SG and MSG slabs in the 1,070-960 cm -1 range, associated with C-C and C-O stretching and to the C-H bending mode bond energies [33]. As reported elsewhere, the absorbance increases of the band at 1,022 cm -1 , which is presented at 1,011-1,019 cm -1 in the spectra of this work, is associated with decreasing molecular order [34].…”

Section: Msg and Sg Systemsmentioning

confidence: 99%

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Strategies to Produce Thermoplastic Starch–Zein Blends: Effect on Compatibilization

et al. 2014

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Different strategies to produce thermoplastic materials using starch and zein were studied, aiming to investigate their effect on the compatibility of starch and zein. Research strategies comprised the use of two different plasticizers for starch, two different compatibilizing agents, and two blending procedures. The plasticizers were mixtures of sorbitol and glycerol (SG) or urea and formamide (UF). UF and maleated starch (MS) were used as compatibilizing agents. The blending procedures included: (1) thermoextruding starch and zein as premixed powder materials (TP [Mix]) and (2) coextruding the biopolymers previously thermoplasticized with suitable plasticizers. As observed by the tensile tests, scanning electronic microscopy, and dynamic mechanical analysis, segregation of phases occurred at different extents in all the starch-zein blends. Materials made with MS through the TP [Mix] procedure presented the most severe phases segregation, while the materials made with UF showed higher compatibility between starch and zein. Fourier Transform Infrared Spectroscopy (FTIR) suggests that increased zein content leads to a lower molecular order, which was ascribed to diminished molecular entanglement. Thermogravimetric analysis and FTIR analysis showed that the chemical interaction between starch and zein occurred more extensively in slabs made with UF than those made with MS. In addition, foamability was evaluated for the selected materials using supercritical CO 2 . Neat thermoplasticized starch plasticized with UF and themoplasticized zein with polyethylene-glycol 400 showed good suitability to be foamed, producing foams with porosities above 85 %. Starch plasticized with SG and starch-zein blends yielded compact structures with low porosity values after foaming. Keywords Starch Á Zein Á Compatibilization Á Thermoplastic extrusion Á Foaming Abbreviations UF Urea and formamide mixture at 2:1 (wt:wt) ratio SG Sorbitol and glycerol mixture at 1.4:1 (wt:wt) ratio MS Maleated starch MSG Mixture of native/maleated starch (50:50) and SG as plasticizer TPS UF Native starch thermoplasticized with UF TPS SG Native starch thermoplasticized with SG TPS MSG Thermoplasticized MSG TPZ Zein thermoplasticized with PEG400 Mix[TP] Mixing thermoplasticized biopolymers through thermoextrusion TP[Mix] Thermoplasticizing powder compositions of biopolymers and plasticizers

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Section: Msg and Sg Systemssupporting

confidence: 62%

Section: Msg and Sg Systemsmentioning

confidence: 99%

Strategies to Produce Thermoplastic Starch–Zein Blends: Effect on Compatibilization

et al. 2014

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“…The anti-plasticizing effect has already been reported by other authors when evaluating this plasticizer in different combinations and with other types of starch (Gaudin et al, 2000;Chang et al, 2006;Mali et al, 2008;Liu et al, 2013). Balakrishnan et al (2017) evaluated potato starch films with pineapple nanocellulose, from the results, it was assumed that the starch glycerol system exhibits a heterogenous nature and cellulose nanofibers tend to move towards glycerol rich starch phase.…”

Section: Barrier Properties Of Nano-biocompositesmentioning

confidence: 69%

Characterization of cassava starch films plasticized with glycerol and strengthened with nanocellulose from green coconut fibers

Machado¹,

Reis²,

Cruz³

et al. 2017

Afr. J. Biotechnol.

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The aim of this study was to obtain and characterize biodegradable films of cassava starch plasticized with glycerol and reinforced with nanocellulose from coconut fibers. The mechanical and physicalchemical properties of the nano-biocomposites films obtained were evaluated. The method used to investigate the viability of incorporating coconut nanocellulose in films was applied through a statistical design of the response surface of 17 formulations containing three independent variables (starch, glycerol and nanocellulose). The films were prepared through casting technique, and the effect of different concentrations of the ingredients in each formulation was investigated by monitoring the dependent variables. The green coconut fiber was composed of 32% cellulose, 38% lignin and 0.25% hemicellulose resulted in nanocellulose with a length (L)/diameter(D) value of 38.9±4.7 after the acid hydrolysis process (64% H 2 SO 4 ; 50°C; 10-15 min). The incorporation of nanocellulose resulted in significant changes (p<0.05) in the barrier and mechanical properties. Additionally, there was a significant increase in the Young's modulus and in the tensile of the nano-biocomposites. Consequently, there was a decrease in the percentage of elongation. Thus, films formulated from cassava starch plasticized with glycerol could have significantly altered mechanical, technical and barrier properties due to the incorporation of coconut nanocellulose.

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“…Compared to other chemical modification methods, dry heating is a simple, safe method and produces little if any by-products. Chiu et al (1999) reported that thermally treated starches were functionally equivalent to the chemically cross-linked starches and more recent reports have described the properties and potential applications of starch-polysaccharide blends or suspensions (Liu, Adhikari, Guo, & Adhikari, 2013;Sasaki & Kohyama, 2012). Further modification includes the addition of certain kinds of gums (hydrocolloids) into starch which can effectively modify starch properties such as texture, water mobility, and stability (Rosell, Yokoyama, & Shoemaker, 2011;Sikora, Kowalski, & Tomasik, 2008;Tischer, Noseda, De Freitas, Sierakowski, & Duarte, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…However, the unique properties of chitosan are attributed to its strong mechanical strength and flexibility, biodegradable nature, and antibacterial characteristics (Bangyekan, Aht-Ong, & Srikulkit, 2006). Many of the previous studies describing the interactions between starch and chitosan have focused on the development of edible film preparations for packing materials (Liu et al, 2013;Muscat, Adhikari, Adhikari, & Chaudhary, 2012). Considering the existence of protonated amino groups (NH 2 ) in chitosan molecules, its unique structure may contribute to the development of chitosan modified starch granules through interactions between the two polymers.…”

Section: Introductionmentioning

confidence: 99%

Effect of interactions between starch and chitosan on waxy maize starch physicochemical and digestion properties

Diao

Shang

et al. 2017

CyTA - Journal of Food

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(2017) Effect of interactions between starch and chitosan on waxy maize starch physicochemical and digestion properties, CyTA -Journal of Food, 15:3, 327-335, DOI: 10.1080/19476337.2016 To link to this article: https://doi.org/10. 1080/19476337.2016 Physicochemical and digestion properties of chitosan modified starch prepared by dry heat treatment were investigated. Starch granule aggregation occurred following the addition of chitosan and this trend was enhanced with increasing chitosan concentration. The size of chitosan modified starch particles was about six times of that of the native starch granules. Interactions between the hydroxyl groups of starch and the amino groups of chitosan was confirmed by Fourier transform infrared spectroscopy analysis. The disappearance of the trough in the Rapid Visco Analyzer profile indicated that the cross-links increased the starch shear resistance. The cross-links between starch and chitosan also reduced starch digestion rate compared to the control (p < 0.001), and this reduction was further enhanced with an increasing chitosan concentration. Additionally, the addition of chitosan altered starch digestion kinetics from one phase to two phases, implying that chitosan modification changed both starch structure and its digestion behaviors.Efecto de las interacciones entre el almidón y el chitosán en las propiedades fisicoquímicas y digestivas del almidón de maíz ceroso RESUMEN Se investigaron las propiedades fisicoquímicas y digestivas del almidón modificado con chitosán preparado mediante tratamiento de calor seco. El agregado de gránulos de almidón ocurrió después de la adición de chitosán y esta tendencia mejoró con el aumento en la concentración de chitosán. El tamaño de las partículas de almidón modificado con chitosán fue alrededor de 6 veces mayor que aquel de los gránulos de almidón nativos. Se confirmaron las interacciones entre los grupos hidroxilo del almidón y los grupos amino del chitosán mediante el análisis espectroscópico de infrarrojos de transformada de Fourier. La desaparición de la canalización en el perfil del analizador de viscosidad (RVA) indicó que la reticulación produjo un aumento en la resistencia al corte del almidón. La reticulación entre el almidón y el chitosán también redujo el ritmo digestivo del almidón en comparación con la muestra control (p < 0,001). Esta reducción fue posteriormente mejorada con un aumento en la concentración de chitosán. Además, la adición de chitosán alteró la cinética digestiva del almidón de una a dos fases, implicando que la modificación con chitosán comportó cambios en la estructura y comportamiento digestivo del almidón. ARTICLE HISTORY

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Preparation and characterization of glycerol plasticized (high-amylose) starch–chitosan films

Cited by 252 publications

References 45 publications

Strategies to Produce Thermoplastic Starch–Zein Blends: Effect on Compatibilization

Strategies to Produce Thermoplastic Starch–Zein Blends: Effect on Compatibilization

Characterization of cassava starch films plasticized with glycerol and strengthened with nanocellulose from green coconut fibers

Effect of interactions between starch and chitosan on waxy maize starch physicochemical and digestion properties

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