Starch behaviors and mechanical properties of starch blend films with different plasticizers

Vu, Hoang Phuong Nguyen; Lumdubwong, Namfone

doi:10.1016/j.carbpol.2016.08.034

Cited by 104 publications

(33 citation statements)

References 31 publications

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“…The melting temperatures reported by Jaramillo et al . and Nguyen and Lumdubwong, who produced cassava starch films with yerba mate extract (from 86 to 96 °C) and low‐density polyethylene (between 128 and 132 °C), were in agreement with those found in this study. In addition, the enthalpy of melting values of the starch granules were lower than those of the starch‐based films, probably because of the gelatinization process, which resulted in an increase in the hydrogen interactions between glycerol and starch …”

Section: Resultssupporting

confidence: 92%

“…These results were similar to those reported by Basiak et al . A greater mass loss occurred in the second stage, between 200 and 350 °C; this was associated with the decomposition of the glycerol‐rich phase, which also contained starch, and with the degradation of larger size chains or highly associated starch fractions …”

Section: Resultssupporting

confidence: 91%

“…for cassava and corn, respectively. Other values for gelatinization temperatures have been reported for corn starch (58–70 °C), wheat starch (58.8−62.6 °C), and cassava starch (63.2−82 °C) . These results could be explained by the amylose contents (28.5, 26.7, and 27.4% for the corn, cassava, and wheat starches, respectively) because the presence of less crystalline regions reduced the energy needed to commence gelatinization and the melting point .…”

Section: Resultsmentioning

confidence: 88%

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Impact of the starch source on the physicochemical properties and biodegradability of different starch‐based films

Luchese

Benelli

Spada

et al. 2018

J of Applied Polymer Sci

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Concern about environmental issues has motivated research into the development of biodegradable packaging from renewable sources. Natural polymers such as starch constitute a good alternative for diminishing the use of nonbiodegradable and nonrenewable components in the packaging industry. However, depending on the botanical source, films with different properties are formed. The aim of this study was to evaluate the film‐forming capacity of different starch sources (cassava, corn, potato, and wheat) by casting with starch contents from 2 to 6%. Principal component analysis methodology was used to evaluate the correlation between the formulations and their physicochemical and mechanical properties. It was not possible to produce continuous films based on potato starch, probably because of its very low amylose content (10%). The corn‐, cassava‐, and wheat‐starch‐based films were characterized by their thicknesses (0.06–0.22 mm), moisture contents (19–26%), water solubilities (13.7–26.5%), water‐vapor permeabilities (WVPs; 0.19–0.48 g mm h−1 m−2 kPa−1), wettabilities (35–106°), biodegradabilities in soil, and thermal and mechanical properties (tensile strength = 1.9–6.7 MPa, elongation = 41–166%, and Young's modulus = 8–127 MPa). The wheat starch films presented higher WVPs and lower mechanical properties. The cassava starch films presented lower wettabilities and good mechanical properties; this suggested that their use in packaging for products, such as fruits and vegetables, with higher water activities could be feasible. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46564.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 88%

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Impact of the starch source on the physicochemical properties and biodegradability of different starch‐based films

Luchese

Benelli

Spada

et al. 2018

J of Applied Polymer Sci

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“…As one kind of natural polysaccharides, starch has been widely used in research and development of edible films and coatings in both food and pharmaceutical industries. [ 1 ] Starch film properties can be very different from different starch sources [ 2 ] ; and in many situations, native starch films have many deficiencies such as poor water resistance property, insufficient strength. Blending starch with other natural polymers have been recognized as one common method to improve the film properties, such as agar/potato starch film, [ 3 ] cassava starch–gelatin film.…”

Section: Introductionmentioning

confidence: 99%

“…Mung bean has been grown in Asia since ancient times, and mung bean starch (MBS) is considered to be the best raw material for transparent noodle production. [ 5,6 ] It usually has high amylose content (usually > 30%), [ 2,7 ] and this would benefit film formation, as the linear structure of amylose is considered to encourage interchain hydrogen bonding, resulting in denser and stronger film structure. [ 6 ] Nano‐MBS isolated from mung bean was found to improve MBS film properties.…”

Section: Introductionmentioning

confidence: 99%

Regular Film Property Changes of Konjac Glucomannan/Mung Bean Starch Blend Films

et al. 2020

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A series of konjac glucomannan (KGM) and mung bean starch (MBS) blend films with different mixing ratios are prepared, and their microstructure, molecular interactions, and film properties are evaluated. Results indicate that increased KGM content can contribute to the smoother and denser microstructure of the cross section of the KGM/MBS blend films, especially when it is >50%. Fourier transform infrared spectroscopy and X-ray diffraction analysis indicate the existence of molecular interactions among the film components. A mixing ratio of KGM:MBS = 7:3 is suggested to have the optimum mechanical property, but other physical properties such as water contact angle, water vapor permeability (WVP), swelling and solubility, differential scanning calorimetry endothermic peak temperatures, and thermal gravimetric onset temperatures exhibit different change tendencies. These properties could be more impacted by the film's structure and intrinsic molecular properties than the molecular interactions. Moreover, high linearity against component ratio is observed for mechanical properties, water contact angle, swelling and solubility, and WVP, which may offer suggestions for film property predictions. The obtained results may offer suggestions to prepare edible films with desired properties based on KGM and MBS.

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Determination of optical properties of a corn starch biofilm

Menchaca-Rivera

González-Reyna

Avilés-Arellano

et al. 2018

J of Applied Polymer Sci

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In this work, the optical properties of a corn starch-based film were correlated with its structural properties. Scanning electron microscopy was performed to determine if incorporation of starch into the matrix gives a homogenous and smooth surface. X-ray diffraction was performed to identify the relative degree of crystallinity. The optical properties of the film in the range 300 to 2500 nm were studied, showing diffuse total transmissivity and total absorption coefficients comparable with that of low-density polyethylene films. The process used in this research is carried out in an aqueous solvent, without using any toxic raw material, and prepared by casting. The process allows for the use of different additives. This processing of the starch film represents a great advantage also because it takes a maximum of 10 h, four times less than other processes, and no special equipment is needed.

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Starch behaviors and mechanical properties of starch blend films with different plasticizers

Cited by 104 publications

References 31 publications

Impact of the starch source on the physicochemical properties and biodegradability of different starch‐based films

Impact of the starch source on the physicochemical properties and biodegradability of different starch‐based films

Regular Film Property Changes of Konjac Glucomannan/Mung Bean Starch Blend Films

Determination of optical properties of a corn starch biofilm

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