A comparative study of carboxylic acids on the cross-linking potential of corn starch films

Gebresas, Gerezgiher Alula; Szabó, Tamas; Marossy, Kálmán

doi:10.1016/j.molstruc.2022.134886

Cited by 17 publications

(9 citation statements)

References 42 publications

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“…Gebresas et al. (2023), for example, made a comparative study using oxalic acid, tartaric acid, and citric acid to cross‐link corn starch and apply it in films. Starch cross‐linked with citric acid significantly improved the elongation at break and tensile strength of the films compared to native starch and starches modified with oxalic acid and tartaric acid.…”

Section: Starch‐based Materialsmentioning

confidence: 99%

Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging

Rostamabadi,

Demirkesen,

Colussi

et al. 2024

Food Frontiers

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The inevitable drawbacks of petrochemical polymer‐based packaging (e.g., extreme loss of fossil resources, excessive products’ carbon footprint, and inordinate environmental pollution resulting from the accumulation of disposed nonbiodegradable plastic‐based packages) have urged scientists to develop novel packaging materials from nature‐inspired biopolymers. Due to their biodegradability, non‐toxicity, film‐forming ability, and barrier properties versus gasses/aroma, polysaccharides have been increasingly valued in developing food packaging materials at the lab or industrial scale. Nonetheless, these valuable biopolymers also suffer from some inherent deficiencies, that is, low resistance to water and poor mechanical attributes. Hitherto, tackling such bottlenecks via the modification of biopolymers through chemical/physical approaches and applying a combination of several biopolymers has been the main focus of numerous recent studies. In this context, the present article, for the first time, provides a comprehensive update on the most recent utilization of common polysaccharides (e.g., starch, chitosan, xanthan gum, gum Arabic, alginate, gellan, pectin, and carrageenan) for food packaging applications.

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Section: Starch‐based Materialsmentioning

confidence: 99%

Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging

Rostamabadi,

Demirkesen,

Colussi

et al. 2024

Food Frontiers

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“…These hydroxyl groups are capable of reacting with other chemical compounds to produce modification to the starch (Chen et al ., 2015; Masina et al ., 2017). One such modification is crosslinking, which is the interconnection of polymer chains via bond formation (Gebresas et al ., 2023). This mechanism is depicted in Fig.…”

Section: Introductionmentioning

confidence: 99%

The effect of citric acid concentrations on the mechanical, thermal, and structural properties of starch edible films

Chi,

Maitland,

Pascall

2024

Int J of Food Sci Tech

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SummaryThis study investigated the effects of citric acid on the properties of edible tapioca starch films plasticised with glycerol. These films were formed using 5% tapioca (w/w of water); 1%, 3%, 5%, 7% and 9% citric acid (w/w of starch); and 2.2% glycerol (w/w of water). Native starch films formed using 5% tapioca and 2.2% glycerol were used as the control. The properties tested included the degree of crosslinking, thermal stability, crystallinity and mechanical properties. These were evaluated using Attenuated Total Reflection Fourier Transform Infrared Spectroscopy (ATR‐FTIR), X‐Ray diffraction (XRD), thermal gravimetric analysis (TGA) and tensile profile analysis (TPA). The FTIR results provided information about the nature of the crosslinking in the films, while TGA showed that increasing the citric acid concentration reduced the physical decomposition temperature of the materials. Films containing 9% citric acid had the highest degree of esterification and crosslinking, while those containing 7% citric acid had the lowest heat‐related weight loss that correlated with the degree of crosslinking. The weight loss among all six samples was the greatest in the temperature range 260 °C–350 °C where a total of 60% weight loss occurred. The XRD results showed that films containing 3% citric acid had the lowest crystallinity while the native starch films had the highest crystallinity. The TPA analyses showed that films containing 5% citric acid had the greatest influence on improving the tensile strength and elastic modulus, while also having the best impact on lowering the elongation. Tensile strength values recorded for films containing 0%, 1%, 3%, 5%, 7% and 9% citric acid were 5.327, 7.813, 8.688, 12.855, 14.549 and 11.614 MPa. Similarly, when citric acid concentration increased from 3% to 5%, the elastic modulus significantly increased from 831.058 to 2255.691 MPa. This study demonstrated that the physicochemical properties of tapioca starch‐based films could be modified by the incorporation of citric acid.

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“…Crosslinking involves re‐oxidizing regenerated hydroquinone and connecting it to another polypeptide chain 7 . The crosslinking of starch (hydroxyl groups) with carboxylic acid groups led to the formation of either ether or ester bonds 8 …”

Section: Introductionmentioning

confidence: 99%

“…7 The crosslinking of starch (hydroxyl groups) with carboxylic acid groups led to the formation of either ether or ester bonds. 8 The remarkable characteristics of corn starch including renewability, biodegradable nature, accessibility, and the presence of hydroxyl ( OH) groups linked to anhydroglucose units, which allows modifications, make it suitable for edible film compositions. Nevertheless, the utilization of corn starch to produce biodegradable films has certain drawbacks including inadequate mechanical properties.…”

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confidence: 99%

Gallic acid crosslinked peanut protein‐corn starch composite edible films produced at alkaline pH with ultrasound application

Ertan,

Sahin,

Sumnu

2024

J of Applied Polymer Sci

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Corn starch and peanut protein blend films were prepared with and without gallic acid addition (0.25%, w/v) at pH 7, 9, and 11 by casting. The ultrasound (160 W, 20 kHz, 10 min) treatment was applied to the film‐forming solutions. This study aimed to develop biopolymer‐based films with gallic acid and to determine the interactions of components at different pHs and with ultrasound. The barrier, optical, mechanical, and thermal properties of films were examined. Moreover, structural characterization of films was conducted by Fourier transform infrared (FTIR), x‐ray diffraction, and trinitro benzenesulfonic acid assay to enlighten the crosslinking interactions of gallic acid with biopolymers at different pHs. At neutral pH, gallic acid behaved as plasticizer. By acting as a crosslinker at pH 9, gallic acid provided the lowest moisture content, darker and more opaque appearance, enhanced barrier performance and thermal stability. The crosslinking degrees of gallic acid‐enriched films were 49.1% (pH 7), 77% (pH 9), and 67.4% (pH 11). Additionally, gallic acid increased antioxidant capacity. The ultrasonication adversely affected the film properties by breaking bonds in the film structure. Peanut protein‐corn starch‐gallic acid films under mild alkaline conditions exhibited outstanding thermal stability, mechanical durability, light, and water barrier characteristics, making them appropriate for sustainable food packaging applications.

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A comparative study of carboxylic acids on the cross-linking potential of corn starch films

Cited by 17 publications

References 42 publications

Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging

Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging

The effect of citric acid concentrations on the mechanical, thermal, and structural properties of starch edible films

Gallic acid crosslinked peanut protein‐corn starch composite edible films produced at alkaline pH with ultrasound application

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