Starch/pectin‐biobased films: How initial dispersions could affect their performances

Abstract

Bioplastics receive constantly increasing attention as interesting alternatives to fossil-derived plastics, due to their renewability and degradability. Among them, edible coatings and films have been focused by a growing amount of research. Starch-based films are promising candidates for future plastics because of starch convenient price and large availability, combined with suitable properties. Chemical, physical, and mechanical properties of such films could be enhanced by mixing starch with other additives and copolymers, which affect the characteristics of the film-forming dispersions. This work investigates how the behavior of different starch/pectin-based dispersions-in terms of stability and gelification-influences the quality of the resulting films.Characterization of dispersions by Turbiscan analysis, based on multiple light scattering-detects any destabilization phenomenon and its extent. The produced films are investigated from morphological and mechanical point of view by standard tests. Film quality improves as phase separation decreases and degree of gelification increases in film-forming dispersions.

Preparation and Optical Properties of PVDF-CaFe2O4 Polymer Nanocomposite Films

“…To better disperse the nanoparticles within the polymer matrix, the mixture was stirred for 60 min and then transferred to an ultrasonic pass for 30 min. This process helps to optimize the uniformity of the nanoparticle distribution throughout the matrix [38][39][40]. The homogeneous PVDF-CaFe 2 O 4 solutions were poured into glass petri plates.…”

A Novel Sodium Alginate-Carnauba Wax Film Containing Calcium Ascorbate: Structural Properties and Preservative Effect on Fresh-Cut Apples

“…Nowadays, due to problems of environmental pollution, energy consumption and food safety caused by traditional plastic packaging, it is imperative to find a green, safe and environmentally-friendly food packaging material for replacement [ 2 ]. Environmental and renewable edible film has become a new and attractive material in the field of food packaging [ 3 ]. Edible film, which is formed by edible natural polymer materials as raw materials through the interaction of different molecules, has a porous network structure and a certain packaging protection function [ 4 ].…”

Sequential extraction of hesperidin, pectin, lignin, and cellulose from orange peels: towards valorization of agro‐waste

“…Solid-state 13 C-NMR spectra of pectin, lignin and cellulose, were acquired on Bruker Avance III 400 MHz at 25 °C, using a cross-polarization/magic angle spinning (CP/MAS) probe 2R, at 100.61 MHz. Cross-polarization (CP) was applied, at contact 90° pulse duration of 1.5 ms and a relaxation time of 800 ms, with 7500 scans at the magic angle spinning rate of 13 kHz.…”

“…The applications of pectin depend on the purpose. For example, LM pectin can be used in gels and stability agents in the food industry, [10][11][12] for the production of biobased films for food packaging applications as a substitute for fossil-derived plastics, 13 and for the stabilization of nanoemulsions, as described by Mungure et al 14 As a stabilizer of nanoemulsions, pectin acts to reduce the interfacial tension between oil and water, due to its amphiphilic properties. 14 Hesperidin (3′,5,7-trihydroxy-4′-methoxy-flavanone-7rhamnoglucoside, HSD), a flavanone glycoside, is the main flavonoid commonly found in Citrus sinensis.…”