Rheological performance of film-forming solutions made from plasma-modified starches with different amylose/amylopectin content

Hernandez-Perez, Pablo; Flores‐Silva, Pamela C.; Velázquez, Gonzalo; Morales-Sánchez, E.; Rodríguez‐Fernández, Oliverio; Hernández‐Hernández, Ernesto; Méndez‐Montealvo, Guadalupe; Sifuentes‐Nieves, Israel

doi:10.1016/j.carbpol.2020.117349

Cited by 36 publications

(12 citation statements)

References 24 publications

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“…Moreover, the α-1,4glycosidic bonds and α-1,6-glycosidic bonds present in amylopectin are conducive to the thickening effect and freeze-thaw stability [12]. e proportion of amylose and amylopectin in various sources of starch is also different and directly affects film-forming properties [13,14]. erefore, increasing efforts have been devoted to the research of various resources of starch-based films [9,15,16].…”

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Biodegradable Composited Films Based on Potato Starch/Glycerol/Gelatin

Niu

et al. 2021

Journal of Food Quality

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The use of plastics is resisted worldwide. Therefore, finding alternatives to plastic packaging products is an urgent issue. This work was dedicated to the preparation of biodegradable composited films with potato starch, glycerol, and gelatin. The formulation of the biodegradable film was first optimized via response surface methodology combined with the multi-index comprehensive evaluation method that considered physical properties (thickness, water solution (WS), tensile strength (TS) and elongation at break (E%)) and barrier property (light transmittance (T%)). Results indicated that the optimal conditions were 2.5% starch, 2.0% glycerol, and 1.5% gelatin (based on water). The optimized film presented excellent properties with TS of 4.47 MPa, E% of 109.91%, WS of 43.64%, and T% of 41.21% at 500 nm, and the comprehensive evaluation score of the composite film was 28.68. Moreover, a model verification experiment was further conducted, which proved that the predicted value highly matched experimental values, indicting the credibility and accuracy of the model. The resulting films were further characterized on the basis of rheological measurements, Fourier transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM). The rheological measurements proved that the film-forming solution exhibited low shear viscosity and non-Newtonian fluid behavior. FTIR and SEM revealed excellent compatibility among starch, glycerol, and gelatin. Hence, the resulting optimized film may be expected to provide theoretical basis and technical support for the food packing industry.

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Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Biodegradable Composited Films Based on Potato Starch/Glycerol/Gelatin

Niu

et al. 2021

Journal of Food Quality

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“…No new bands corresponding to the formation of chemical clusters were observed in the plasma-treated starch, bacterial cellulose, and gelatin films. Thus, plasma treatment promoted the interaction between the reactive plasma species and the functional groups already in the films [ 49 ].…”

Section: Resultsmentioning

confidence: 99%

Influence of Dielectric Barrier Discharge Cold Plasma Treatment on Starch, Gelatin, and Bacterial Cellulose Biodegradable Polymeric Films

et al. 2022

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The environmental damage caused by plastic packaging and the need to reduce pollution requires actions to substitute plastic materials for more sustainable and biodegradable materials. Starch, gelatin, and bacterial cellulose films are three potential biodegradable polymeric films for use in packaging. However, these materials need improvements in their physical, chemical, and mechanical properties to be used in packaging. In this work, these films were treated with cold plasma to evaluate the effects of treatment conditions on several physical, chemical, and mechanical properties. The dielectric barrier discharge plasma technology was applied with varying treatment times (0 to 20 min) and excitation frequencies (50 to 900 Hz) at 20 kV. The optimal excitation frequency for starch films (50 Hz) was different from the optimal frequency for gelatin and bacterial cellulose films (900 Hz), indicating a high dependency on the treatment in this variable that is often neglected. Plasma treatment improved the hydrophobicity, surface morphology, water resistance, and mechanical properties of all three films, with the advantage of not recurring to chemical or biological additives.

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“…Various equipment used for NTP production has been described in the literature, leading to different changes in the same ingredient; thus, a detailed description of NTP and its variables is necessary for process reproducibility. Shortly, studies will lead to further discussion on the effects of NTP on foods concerning the type of plasma and its parameters, including treatment time, amount and type of reactive species, type of gas, type of food/nutrient, and its physical and chemical characteristics before and after the treatment (Bahrami et al, 2016;Bie et al, 2016;Chaple et al, 2020;Chizoba Ekezie et al, 2019;Gao et al, 2021;Hernandez-Perez et al, 2021;Misra et al, 2015;Okyere et al, 2019;Thirumdas et al, 2017).…”

Section: Plasma Device Settingsmentioning

confidence: 99%

Efeito do plasma não térmico nos nutrientes de alimentos e matérias-primas à base de cereais

Barros¹,

Sampaio²,

Montenegro³

et al. 2022

RSD

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O plasma não térmico (PNT) é uma tecnologia emergente que não gera resíduos ao meio ambiente. Inicialmente, o PNT foi aplicado em processos de esterilização de superfícies e descontaminação de alimentos, mas estudos mostraram resultados promissores na modificação das características de matérias-primas alimentícias com melhoria nas suas propriedades físico-químicas e tecnológicas. Nesta revisão, foram apresentados os diferentes tipos de PNT, bem como sua aplicação em macronutrientes, como carboidratos, proteínas e lipídios, e em matérias-primas, como farinhas de trigo e de arroz para modificação de suas características físico-químicas. O PNT foi capaz de promover modificações como a oxidação de carboidratos, lipídios e proteínas, hidrólise de ligações químicas, redução de pH. Essas modificações aconteceram sem o uso de agentes químicos, sendo promissor para uso na indústria de alimentos. No entanto, essas modificações são dependentes do tipo de PNT, tipo de gás utilizado e da complexidade de composição da matéria-prima. O mecanismo de ação do plasma, aspectos regulatórios, scale up e a aceitação pelos consumidores são os desafios encontrados para aplicação industrial do PNT.

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Rheological performance of film-forming solutions made from plasma-modified starches with different amylose/amylopectin content

Cited by 36 publications

References 24 publications

Preparation and Characterization of Biodegradable Composited Films Based on Potato Starch/Glycerol/Gelatin

Preparation and Characterization of Biodegradable Composited Films Based on Potato Starch/Glycerol/Gelatin

Influence of Dielectric Barrier Discharge Cold Plasma Treatment on Starch, Gelatin, and Bacterial Cellulose Biodegradable Polymeric Films

Efeito do plasma não térmico nos nutrientes de alimentos e matérias-primas à base de cereais

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