Starch films containing starch nanoparticles as produced in a single step green route

Bernardo, Camilla N.; Kling, I. Cornelsen Sampaio; Ferreira, Willian H.; Andrade, Cristina T.; Simão, Renata Antoun

doi:10.1016/j.indcrop.2021.114481

Cited by 11 publications

(3 citation statements)

References 40 publications

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“…Moreover, the acid hydrolysis approach poses challenges to its implementation in industrial settings due to environmental concerns [169]. In recent years, alternative methods to obtain starch nanomaterials have been proposed, including physical treatments such as ultrasonication [157,170], stirred media milling [171], gamma radiation [172] and high-pressure homogenization [173,174]; enzymatic treatments [169]; nanoprecipitation in ethanol [175,176]; self-assembly methods; and combinations of methods such as acid hydrolysis with ultrasound [168,177], acid hydrolysis with precipitation [178], ball milling with acid hydrolysis [179], or enzymatic treatments with acid hydrolysis [180].…”

Section: Starch Nanomaterialsmentioning

confidence: 99%

A Review on Reinforcements and Additives in Starch-Based Composites for Food Packaging

Muñoz-Gimena,

Oliver-Cuenca,

Peponi

et al. 2023

Polymers

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The research of starch as a matrix material for manufacturing biodegradable films has been gaining popularity in recent years, indicating its potential and possible limitations. To compete with conventional petroleum-based plastics, an enhancement of their low resistance to water and limited mechanical properties is essential. This review aims to discuss the various types of nanofillers and additives that have been used in plasticized starch films including nanoclays (montmorillonite, halloysite, kaolinite, etc.), poly-saccharide nanofillers (cellulose, starch, chitin, and chitosan nanomaterials), metal oxides (titanium dioxide, zinc oxide, zirconium oxide, etc.), and essential oils (carvacrol, eugenol, cinnamic acid). These reinforcements are frequently used to enhance several physical characteristics including mechanical properties, thermal stability, moisture resistance, oxygen barrier capabilities, and biodegradation rate, providing antimicrobial and antioxidant properties. This paper will provide an overview of the development of starch-based nanocomposite films and coatings applied in food packaging systems through the application of reinforcements and additives.

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Section: Starch Nanomaterialsmentioning

confidence: 99%

A Review on Reinforcements and Additives in Starch-Based Composites for Food Packaging

Muñoz-Gimena,

Oliver-Cuenca,

Peponi

et al. 2023

Polymers

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“…230 After the addition of glycerol, the aqueous dispersion is heated to a temperature of ∼75-95°C to obtain a gelatinized starch dispersion, which is then molded and dried to produce the film (Figure 4). [231][232][233][234][235][236][237][238][239] Gelatinization is able to improve film-forming properties compared to non-gelatinized starch. 240 It is difficult to find in the literature a work in which the starch used for the production of films has not been gelatinized, reinforcing the important role of plasticizers.…”

Section: Starch: Generalities and Gelatinizationmentioning

confidence: 99%

Polymer blends of poly(lactic acid) and starch for the production of films applied in food packaging: A brief review

Silva

Rios

Santana

2023

Polymers from Renewable Resources

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The limited degradation of synthetic polymers used in food packaging when discarded in the environment is a major concern for society. Therefore, industry and academia have sought to develop biodegradable and eco-friendly materials for single-use in packaging. An interesting alternative for the food industry is biodegradable polymeric films, which is why different biopolymers have been used in the production of sustainable packaging. It is worth mentioning that the use of biodegradable polymers is one of the most successful innovations in the industry to address issues related to the environment. Among the available raw materials, starch extracted from different renewable sources is very promising for this purpose, due to its abundance, low-cost compared to other polymers and ability to produce non-toxic films. However, when used alone, pure starch has many limitations, which can be overcome by developing a mixture with other polymers (polymer blends), preferably from renewable and biodegradable sources, such as poly(lactic acid) (PLA). In this context, the absence of literature reviews evidencing the results of the application of films in foods led us to write this article, given the importance of polymer blends produced with different types of starch (cassava, corn, pea, potato, rice and wheat) and the PLA matrix. According to the results, it is clear that polymer blends based on PLA/Starch for food packaging are very promising, already being part of the industries solutions, aiming to minimize the large volume of plastic waste of petrochemical origin discarded in nature. Obviously, as with any technology, more research is needed to further improve the performance of the films, and while much research has made great strides, there are still limitations that prevent the commercialization of these materials.

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“…In order to realize and determine artifacts caused by the cantilever’s interaction with the sample during interpretation, height and phase pictures were recorded and showed that the average height of the unique nanoparticles, which were separated and measured using AFM in this study, was identical to that previously reported for starch nanoparticles containing complex stearic acid. Bernardo et al [ 83 ] combined glycerol-plasticized starch films with starch nanoparticles in a single, rapid step for use as biodegradable packaging according to the green chemical principle. So, before the film was made, the process’ nanoparticles were examined.…”

Section: Techniques For Characterization Of Snps Propertiesmentioning

confidence: 99%

Recent Trends in the Preparation of Nano-Starch Particles

et al. 2022

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Starch is affected by several limitations, e.g., retro-gradation, high viscosity even at low concentrations, handling issues, poor freeze–thaw stability, low process tolerance, and gel opacity. In this context, physical, chemical, and enzymatic methods have been investigated for addressing such limitations or adding new attributes. Thus, the creation of biomaterial-based nanoparticles has sparked curiosity. Because of that, single nucleotide polymorphisms (SNPs) are gaining a lot of interest in food packaging technology. This is due to their ability to increase the mechanical and water vapor resistance of the matrix, as well as hide its re-crystallization during storage in high-humidity atmospheres and enhance the mechanical properties of films when binding in paper machines and paper coating. In medicine, SNPs are suitable as carriers in the field of drug delivery for immobilized bioactive or therapeutic agents, as well as wastewater treatments as an alternative to expensive activated carbons. Starch nanoparticle preparations can be performed by hydrolysis via acid hydrolysis of the amorphous part of a starch molecule, the use of enzymes such as pullulanase or isoamylase, or a combination of two regeneration and mechanical treatments with the employment of extrusion, irradiation, ultrasound, or precipitation. The possibility of obtaining cheap and easy-to-use methods for starch and starch derivative nanoparticles is of fundamental importance. Nano-precipitation and ultra-sonication are rather simple and reliable methods for nanoparticle production. The process involves the addition of a diluted starch solution into a non-solvent, and ultra-sonication aims to reduce the size by breaking the covalent bonds in polymeric material due to intense shear forces or mechanical effects associated with the collapsing of micro-bubbles by sound waves. The current study focuses on starch nanoparticle manufacturing, characterization, and emerging applications.

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Starch films containing starch nanoparticles as produced in a single step green route

Cited by 11 publications

References 40 publications

A Review on Reinforcements and Additives in Starch-Based Composites for Food Packaging

A Review on Reinforcements and Additives in Starch-Based Composites for Food Packaging

Polymer blends of poly(lactic acid) and starch for the production of films applied in food packaging: A brief review

Recent Trends in the Preparation of Nano-Starch Particles

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