Properties and ageing behaviour of pea starch films as affected by blend with poly(vinyl alcohol)

Cano, Amalia; Fortunati, Elena; Cháfer, Maite; Kenny, J. M.; Chiralt, Amparo; González‐Martínez, Chelo

doi:10.1016/j.foodhyd.2015.01.008

Cited by 170 publications

(87 citation statements)

References 46 publications

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“…Nevertheless, some differences can be observed in the OH stretching region. The bands between 3200 and 3600 cm −1 , which corresponds to the stretching vibration mode of hydroxyl groups arose from absorbed water from the starch and stearic acid as previously reported (Jiménez and others ; Cano and others ). The peak wavenumber in the OH stretching region increased from around 3557 cm −1 for the control film up to approximately 3588 cm −1 in bambara starch film modified with 10% stearic acid.…”

Section: Resultssupporting

confidence: 78%

“…The scanning electron microscopy (SEM) images films surface was carried out using scanning electron microscope (EVO 15 HD) with an accelerating potential of 4 kV. Films were equilibrated at 53% RH in desiccators for 48 h. equilibrated films were fixed on copper stubs, gold coated, and observed using an accelerating voltage of 2 and 5 kV (Cano and others ).…”

Section: Methodsmentioning

confidence: 99%

“…Bio‐plastic packaging is receiving much attention in recent time mainly due to their biodegradability. These category of plastics also provide alternative packaging option without contributing to environmental pollution (Jiménez and others ; Cano and others ) Edible starch films and coatings, presents an alternative to petrol‐based plastics because they are cheap, readily available, and are obtained from renewable sources. However, starch‐based plastics are inferior to the petrol‐based types (Ortega‐Toro and others ).…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and Mechanical Properties of Bambara Groundnut Starch Films Modified with Stearic Acid

Oyeyinka

Singh

Amonsou

2016

Journal of Food Science

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The physicochemical and mechanical properties of biofilm prepared from bambara starch modified with varying concentrations of stearic acid (0%, 2.5%, 3.5%, 5%, 7%, and 10%) were studied. By scanning electron microscopy, bambara starch films modified with stearic acid (≥3.5%) showed a progressively rough surface compared to those with 2.5% stearic acid and the control. Fourier transform infrared spectroscopy spectra revealed a peak shift of approximately 31 cm , suggesting the promotion of hydrogen bond formation between hydroxyl groups of starch and stearic acid. The addition of 2.5% stearic acid to bambara starch film reduced water vapor permeability by approximately 17%. Bambara starch films modified with higher concentration of stearic acid were more opaque and showed significantly high melting temperatures. However, mechanical properties of starch films were generally negatively affected by stearic acid. Bambara starch film may be modified with 2.5% stearic acid for improved water vapor permeability and thermal stability with minimal effect on tensile strength.

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Section: Resultssupporting

confidence: 78%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physicochemical and Mechanical Properties of Bambara Groundnut Starch Films Modified with Stearic Acid

Oyeyinka

Singh

Amonsou

2016

Journal of Food Science

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“…These results agree with those previously reported by Sreekumar et al (2012) and Cano et al, 2015b for starch:PVA films with different polymer ratios. The addition of antimicrobial oils (Oregano and Neem) did not significantly affect (p>0.05) the onset, peak and end temperatures of the three degradation processes.…”

Section: Thermogravimetric Behavioursupporting

confidence: 94%

Different strategies to improve the functionality of biodegradable films based on starch and other polymers

Embuena¹,

Isabel²

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CONSIDERAN: que la memoria titulada "DIFFERENT STRATEGIES TO IMPROVE THE FUNCTIONALITY OF BIODEGRADABLE FILMS BASED ON STARCH ANDOTHER POLYMERS" que presenta Dª. Amalia Isabel Cano Embuena para aspirar al grado de Doctor por la Universitat Politècnica de València, reúne las condiciones adecuadas para constituir su tesis doctoral, por lo que AUTORIZAN a la interesada para su presentación. AgradecimientosA Amparo Chiralt por concederme la oportunidad de formar parte del grupo de "films". Ha sido un placer poder trabajar junto a un referente internacional en el ámbito de la investigación como tú. Gracias por tus aportes científicos y técnicos, por tu paciencia y dedicación, y por permitirme aprender y trabajar a tu lado.A Chelo González, tu apoyo durante estos cuatro años, la fuerza que me has transmitido para ir hacia delante, tus conocimientos científicos y las oportunidades que me has brindado para iniciarme en la investigación a nivel nacional e internacional son tan sólo algunas de las cosas que tengo que agradecerte. Gracias también por toda la confianza depositada en mí durante estos años y por el apoyo personal.A Maite Cháfer por haberme introducido en el área de la investigación dándome la oportunidad de conocer al grupo de "films". Tu apoyo profesional y personal y tu positividad frente a los problemas han sido de gran ayuda. A mis dos familias, sin vuestro apoyo esta Tesis no habría sido posible. En especial a Arturo, Mónica, José, Susana, Genaro, Merche y Arturo, nunca habéis puesto objeción a mis decisiones, apoyándome en todas y cada una de ellas. Gracias por la comprensión que habéis tenido conmigo cuando los nervios me han pasado alguna mala jugada.A mis pequeños, Diego, Josep, Rubén y Amalia, vuestra inocencia y alegría han sido dos cosas muy importantes para poder coger fuerzas para realizar un buen trabajo, os quiero.A mi madre, por empujarme siempre hacia los sueños, por hacerme creer que puedo y sobre todo por escucharme. Tus esfuerzos para aceptar todas las decisiones, respetar y compartir las idas y venidas que algún disgusto te han costado y acompañarme durante toda esta andadura han sido un pilar fundamental para mí.A Jorge, su confianza, su apoyo incondicional, sus ánimos, sus reflexiones y su participación activa en este gran proyecto desde que lo inicié, hoy dan su fruto. Sabes que muchas veces te he dicho que esta Tesis ha sido cosa de dos porque sin tu paciencia, sin el equilibrio y la estabilidad que me transmites y la felicidad que me aportas no hubiera llegado hasta el final. Gracias y mil gracias! AbstractIn the present Doctoral Thesis, different strategies to improve functional properties of starch films for food packaging applications were analysed: study of the effect of amylose:amylopectin ratio, blend with other polymers poly(vinyl alcohol) (PVA), and incorporation of different fillers (rice bran and cellulose nanocrystals-CNCs) and antimicrobial agents (neem oil-N, oregano essential oil-O and silver nanoparticlesAgNPs). Likewise, a biodegradation study of the films as affect...

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“…Starch films, including high‐amylose starch films demonstrated good barrier characteristics against O 2 and CO 2 transmission but virtually had no barrier function against the permeation of water vapor because of their hydrophilic nature (Kester and Fennema ). To overcome this drawback of starch films, their hygroscopicity and sorption profile were studied (Zhang and Han , , ) and various starch modifications, polymer blending, or crystalline material additions were challenged to improve the moisture barrier property of starch film especially at high relative humidity conditions (Cano and others , , , Li and others ).…”

Section: Introductionmentioning

confidence: 99%

Effects of pH and Salts on Physical and Mechanical Properties of Pea Starch Films

Choi

Patel

Han

2016

Journal of Food Science

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To identify the significant contribution of intermolecular hydrogen bonds of starch molecules to the film structure formation, pH of film-forming solutions was adjusted and also various salts (NaCl, CaCl2 , CaSO4 , and K2 SO4 ) were mixed into the glycerol-plasticized pea starch film. The film made from pH 7 possessed the highest tensile strength-at-break (2 times) and elastic modulus (4 to 15 times) and the lowest elongation-at-break compared with those of the films made from acid and alkali environments. The pH 7 film also has the highest film density and the lowest total soluble matter. At the level of 0.01 to 0.1 M of CaSO4 and 0.1 M of K2 SO4 in a kilogram of starch, the water solubility of the film increased, while chloride salts slightly lowered the solubility. NaCl and CaSO4 reduced water vapor permeability (WVP), while CaCl2 slightly increased WVP at 0.01 and 0.06 M concentrations, and K2 SO4 significantly increased WVP at 0.03 and 0.15 M. Presence of salts increased tensile strength (5 to 14 times than the control films) and elastic modulus (35 to 180 times) of starch film at 0.01 to 0.03 M of CaSO4 and K2 SO4 . Elongation-at-break increased significantly as salt concentration increases to an optimal level. However, when the concentration exceeded above the optimal level, the E of starch films decreased and showed no significant difference from the control film. Overall, the addition of salts modified physical and mechanical properties of pea starch films more than pH adjustment without any salt addition.

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Properties and ageing behaviour of pea starch films as affected by blend with poly(vinyl alcohol)

Cited by 170 publications

References 46 publications

Physicochemical and Mechanical Properties of Bambara Groundnut Starch Films Modified with Stearic Acid

Physicochemical and Mechanical Properties of Bambara Groundnut Starch Films Modified with Stearic Acid

Different strategies to improve the functionality of biodegradable films based on starch and other polymers

Effects of pH and Salts on Physical and Mechanical Properties of Pea Starch Films

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