Influence of thickness on properties of plasticized oat starch films

Galdeano, Melícia Cíntia; Wilhelm, Allan Eduardo; Mali, Suzana; Grossmann, Maria Victória Eiras

doi:10.1590/s1516-89132013000400014

Cited by 32 publications

(15 citation statements)

References 16 publications

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“…Furthermore, the thickness of the film could possibly influence film transparency. Galdeano et al reported that increased film thickness could also increase film opacity or the film becoming less transparent. Transparency is an important characteristic of food packaging, especially when the film is used for covering food products.…”

Section: Resultsmentioning

confidence: 99%

The properties of gelatin film‐neem extract and its effectiveness for preserving minced beef

et al. 2018

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The properties of gelatin films developed from neem extract (NE; Azadirachta indica) were determined. Moreover, the developed films were applied to minced beef to test its effectiveness for preserving the meat. The quality attributes of the minced beef wrapped with the developed film were monitored over a 7‐day period in refrigerated storage (4 ± 1°C) and were compared to a control commercial wrap film (polyvinyl chloride). The addition of NE improved the elongation at break, solubility, and antioxidant activity of the gelatin films. After 7 days of storage, the minced beef wrapped with the experimental film showed the highest a* and weight loss values. Gradually, changes in TBARS were more pronounced in the experimental sample. It was concluded that gelatin film containing NE is a potentially promising film that could help delay oxidative reactions. However, some characteristics of the film (eg, mechanical properties and water vapor permeability) need to be improved before putting them to commercial use.

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Section: Resultsmentioning

confidence: 99%

The properties of gelatin film‐neem extract and its effectiveness for preserving minced beef

et al. 2018

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“…Mechanical Properties : The mechanical properties were determined according to the D882‐91 method and the parameters analyzed were tensile strength (TS − MPa) and elongation at break (EB − %) performed in a Texture Analyser TA.XT Plus (Texture Technologies Corp., Hamilton, Canada). The method described earlier was used.…”

Section: Methodsmentioning

confidence: 99%

Green Development of Biodegradable Films Based on Native Yam (Dioscoreaceae) Starch Mixtures

et al. 2018

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Mixtures of starch comprising starches from different botanical origins and species can improve the mechanical properties of films and coatings. Here, the aim is to develop a sustainable process of starch modification to obtain enhanced starch films through mixing three Dioscoreaceae starches and to study the films resultant mechanical (tensile strength and elongation at break), thermal (glass transition and melting temperature), and physicochemical (moisture, solubility, thickness, color, transparency, light transmission, water vapor permeability, crystallinity, and surface uniformity) properties. The films obtained after the mixing process show low moisture content and high transparency, high solubility desirable for biodegradability, and significantly different thickness. An improved light barrier is achieved and water vapor permeability barrier properties are obtained. Using differential scanning calorimetry, it is observed that the glass transition temperature of the films decreased. The starch mixture improves the mechanical characteristics of the films by 200% for tensile strength and 232% for elongation at break. After mixing, the films show increased crystallinity and no crack or pinholes in their surface. These findings demonstrate that the yam‐starch mixtures form strong and flexible films suitable for various industrial products through a simple green process.

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“…The addition of açaí increased the WVP (P> 0.05), which can be explained by an increase of thickness, since greater thickness directly increasea WVP 59 . It was also observed in some oat starch films produced with varied plasticizers 60 . Starch films developed with hydrophilic materials present positive relationship between thickness and WVP, due to the interaction of water with the polymer matrix leading to structural changes caused by swelling of the hydrophilic matrix.…”

Section: Water Vapor Permeability Of Filmsmentioning

confidence: 82%

“…Starch films developed with hydrophilic materials present positive relationship between thickness and WVP, due to the interaction of water with the polymer matrix leading to structural changes caused by swelling of the hydrophilic matrix. This affects the film structure causing internal stresses that affects water permeation 60 . WVP values were close to those found for cassava starch and soy protein 29 films and for cassava starch and acerola pulp films 8 .…”

Section: Water Vapor Permeability Of Filmsmentioning

confidence: 99%

Starch Films Added of Açaí Pulp ( Euterpe oleracea Martius)

Pessanha

Farias

Carvalho

et al. 2018

Braz. arch. biol. technol.

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Edible films are an alternative to synthetic materials used for packaging foods. The aim of this study was to develop and characterize films made from cassava starch, freeze-dried acai and glycerol. The films were characterized for thickness, water vapor permeability, water solubility, anthocyanins, antioxidant capacity and mechanical properties. The results indicated a rich edible film in anthocyanins with considerable antioxidant capacity (150.70 micromol Trolox), which can extend the commercial validity of the packaged food and meets the growing demand for biodegradable packaging that tends to reduce the environmental impact. The addition results in a significant effect on the polymer matrix reducing the water solubility and water activity. The elongation test at rupture reported to be 17.738%, indicating that addition of pulp increased film flexibility.

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Influence of thickness on properties of plasticized oat starch films

Abstract: ABSTRACT

Cited by 32 publications

References 16 publications

The properties of gelatin film‐neem extract and its effectiveness for preserving minced beef

The properties of gelatin film‐neem extract and its effectiveness for preserving minced beef

Green Development of Biodegradable Films Based on Native Yam (Dioscoreaceae) Starch Mixtures

Starch Films Added of Açaí Pulp ( Euterpe oleracea Martius)

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