Starch content affects physicochemical properties of corn and cassava starch-based films

Luchese, Cláudia Leites; Spada, Jordana Corralo; Tessaro, Isabel Cristina

doi:10.1016/j.indcrop.2017.09.020

Cited by 161 publications

(99 citation statements)

References 43 publications

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“…However, they reported much lower values of MY (ranging from 8 to 16 MPa) than we found in this study. Corn and cassava starch films containing 3 and 4 g of starch, respectively, showed mechanical properties comparable to low‐density polyethylene films currently marketed for food packaging …”

Section: Resultsmentioning

confidence: 86%

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: Resultsmentioning

confidence: 86%

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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“…Starch is a high-molecular-weight plant-derived polysaccharide that consists of amylose and amylopectin and occurs in many crops, such as potato tubers, corn kernels, and cassava roots [1,2]. Starch is an affordable biologically renewable source of feedstock for the food, paper, pharmaceutical, and chemical industries [3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Changes in the Crystallinity Degree of Starch Having Different Types of Crystal Structure after Mechanical Pretreatment

et al. 2020

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This paper examines the effect of mechanical activation on the amorphization of starch having different types of crystalline structure (A-type corn starch; B-type potato starch; and C-type tapioca starch). Structural properties of the starches were studied by X-ray diffraction analysis. Mechanical activation in a planetary ball mill reduces the degree of crystallinity in proportion to pretreatment duration. C-type tapioca starch was found to have the highest degree of crystallinity. Energy consumed to achieve complete amorphization of the starches having different types of crystalline structure was measured. The kinetic parameters of the process (the effective rate constants) were determined. The rate constant and the strongest decline in the crystallinity degree after mechanical activation change in the following series: C-type starch, A-type starch, and B-type starch.

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“…Hornung et al (2018);Luchese et al (2017);Edhirej et al (2018);Phetwarotai et al (2018); Medina Jaramillo et al(2015);Lopez et al (2014)). The samples were cut into dumbbell-shaped specimens.…”

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confidence: 98%

Study of the behavior of biodegradable starch/polyvinyl alcohol/rosin blends

Domene-López

Guillén

Martı́n-Gullón

et al. 2018

Carbohydrate Polymers

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Highlights: -Biodegradable potato starch/PVA/rosin blends were developed.  -Addition of rosin to the blends improves mechanical properties substantially.  -Mechanical properties are comparable to those offered by polymers such as LDPE.  -Starch/PVA/rosin blends could be interesting materials for packaging applications. AbstractBiodegradable potato starch/PVA samples containing different concentrations of rosin were prepared by melt-mixing in order to study the enhancement of the properties of native starch films. Glycerol and polyvinyl alcohol (PVA) are commonly used as plasticizers of starch. Their relatively low molecular weight (compared with starch) contributes to a good processability. Rosin is a renewable product whose incorporation in the starch/PVA matrix induces processing aid and reinforcing effects. Its relatively high molecular weight might prevent its migration to the surface of the final product.Water content, solubility in water, mechanical properties, microstructure and dynamic mechanical analysis of the samples were studied. The addition of 8% rosin to starch/PVA blends led to tensile strength values higher than 10 MPa and elongation at break values close to 2000%, values comparable to those offered by conventional polymers used in food packaging, for example LDPE. Furthermore, starch compounds have low cost and high biodegradability.

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Starch content affects physicochemical properties of corn and cassava starch-based films

Cited by 161 publications

References 43 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

Changes in the Crystallinity Degree of Starch Having Different Types of Crystal Structure after Mechanical Pretreatment

Study of the behavior of biodegradable starch/polyvinyl alcohol/rosin blends

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