The physicochemical and structural properties of psyllium gum/modified starch composite edible film

Askari, Fatemeh; Sadeghi, Ehsan; Mohammadi, Reza; Rouhi, Milad; Taghizadeh, Masoumeh; Shirgardoun, Mohammad H.; Kariminejad, Mohaddeseh

doi:10.1111/jfpp.13715

Cited by 32 publications

(14 citation statements)

References 46 publications

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“…In addition, Askari et al investigated the production and characterization of the gum extracted from plantago ovate forsk . Similar to this work, they observed the moisture content of the modified starch decreased by adding the gum 26 …”

Section: Resultssupporting

confidence: 83%

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Polyvinyl alcohol – Zedo gum edible film: Physical, mechanical and thermal properties

Razmjoo

Sadeghi

Rouhi

et al. 2020

J of Applied Polymer Sci

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The effects of different percentages of Zedo gum (ZG) (10, 20, and 30 w/w%) on the properties of polyvinyl alcohol (PVA) films by casting method were investigated in this study. Physical, thermal, optical as well as mechanical properties of neat PVA, PVA/ZG and neat ZG films were also characterized. All blend PVA/ZG films produced homogeneous, flexible and transparent films, while neat ZG could not form flexible films and films were opaque. Moreover, Fourier transform infrared (FTIR) spectroscopy and thermal behavior confirmed the formation of hydrogen bonds and subsequently compatibility of the two polymers. In general, reduced moisture content, water solubility and water vapor permeability (WVP) were obtained in the blend films rather than the neat PVA films. However, this reduction tended to increase with a rise in the amount of ZG. Furthermore, films with higher ZG concentration (30%) showed lower mechanical strength than the other blend films but were stronger than neat PVA films. However, low water vapor permeability, high mechanical properties and thermal resistance made this edible film appropriate for packaging different food and non-food applications.

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Section: Resultssupporting

confidence: 83%

“…Similar to this work, they observed the moisture content of the modified starch decreased by adding the gum. 26…”

Section: Moisture Contentmentioning

confidence: 99%

Polyvinyl alcohol – Zedo gum edible film: Physical, mechanical and thermal properties

Razmjoo

Sadeghi

Rouhi

et al. 2020

J of Applied Polymer Sci

Self Cite

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“…mucilage films and starch only when the effects of pure mucilage, starch, and DOM films were combined. In another study, psyllium gum and modified starch composite films were prepared by Askari et al [ 40 ]. In this study, films were examined for FTIR study.…”

Section: Physicochemical Properties and Characterization Of The Starch–mucilage Filmmentioning

confidence: 99%

Starch–Mucilage Composite Films: An Inclusive on Physicochemical and Biological Perspective

Tosif

Najda

Bains³

et al. 2021

Polymers

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In recent years, scientists have focused on research to replace petroleum-based components plastics, in an eco-friendly and cost-effective manner, with plant-derived biopolymers offering suitable mechanical properties. Moreover, due to high environmental pollution, global warming, and the foreseen shortage of oil supplies, the quest for the formulation of biobased, non-toxic, biocompatible, and biodegradable polymer films is still emerging. Several biopolymers from varied natural resources such as starch, cellulose, gums, agar, milk, cereal, and legume proteins have been used as eco-friendly packaging materials for the substitute of non-biodegradable petroleum-based plastic-based packaging materials. Among all biopolymers, starch is an edible carbohydrate complex, composed of a linear polymer, amylose, and amylopectin. They have usually been considered as a favorite choice of material for food packaging applications due to their excellent forming ability, low cost, and environmental compatibility. Although the film prepared from bio-polymer materials improves the shelf life of commodities by protecting them against interior and exterior factors, suitable barrier properties are impossible to attain with single polymeric packaging material. Therefore, the properties of edible films can be modified based on the hydrophobic–hydrophilic qualities of biomolecules. Certain chemical modifications of starch have been performed; however, the chemical residues may impart toxicity in the food commodity. Therefore, in such cases, several plant-derived polymeric combinations could be used as an effective binary blend of the polymer to improve the mechanical and barrier properties of packaging film. Recently, scientists have shown their great interest in underutilized plant-derived mucilage to synthesize biodegradable packaging material with desirable properties. Mucilage has a great potential to produce a stable polymeric network that confines starch granules that delay the release of amylose, improving the mechanical property of films. Therefore, the proposed review article is emphasized on the utilization of a blend of source and plant-derived mucilage for the synthesis of biodegradable packaging film. Herein, the synthesis process, characterization, mechanical properties, functional properties, and application of starch and mucilage-based film are discussed in detail.

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“…Psyllium (Plantago ovata) merupakan tanaman yang tidak hanya memberikan manfaat kesehatan tetapi juga memberikan maanfaat dalam pengolahan makanan (Askari et al, 2018;Fradinho et al, 2019;Singh, 2007). Kulit ari psyllium banyak mengandung serat larut yang dapat menyerap air hingga 15 g per gram psyllium (Raymundo et al, 2014).…”

Section: Pendahuluanunclassified

Penentuan Pengaruh Kulit Ari Psyllium Dan Susu Full Cream Terhadap Kadar Air Dan Abu Pada Pembuatan Cream Cheese Menggunakan Response Surface Methodology

et al. 2020

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Naskah diterima: 29/5/2020 Cream cheese is one type of cheese that has rich nutrition prepared by acid coagulation, including fermentation using lactic acid bacteria. It also has soft, smooth, white, creamy texture and acid taste characteristics. To improve its quality, psyllium husk (Plantago ovata) and full cream milk can be added as stabilizer and taste improver, respectively. The objective of the present study was to determine the effect of psyllium husk and full cream milk on water and ash content of the cheese cream product. Fermentation of milk was conducted using Lactobacillus bulgaricus with variation of psyllium husk addition (0.1-0.5%) and full cream milk (8-16%). Response suface method-central composite design was applied as experimental design in the present study. The experiment result indicate that psylliym husk has significant effect on water (p = 0.035) and ash (p = 0.009) content of the cheese cream product. The equation obtained in this experiment can be used to adjust the water and ash content of the cheese cream product.

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The physicochemical and structural properties of psyllium gum/modified starch composite edible film

Cited by 32 publications

References 46 publications

Polyvinyl alcohol – Zedo gum edible film: Physical, mechanical and thermal properties

Polyvinyl alcohol – Zedo gum edible film: Physical, mechanical and thermal properties

Starch–Mucilage Composite Films: An Inclusive on Physicochemical and Biological Perspective

Penentuan Pengaruh Kulit Ari Psyllium Dan Susu Full Cream Terhadap Kadar Air Dan Abu Pada Pembuatan Cream Cheese Menggunakan Response Surface Methodology

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