A review: Interaction of starch/non-starch hydrocolloid blending and the recent food applications

Mahmood, Kaiser; Kamilah, Hanisah; Shang, Poh Lee; Sulaiman, Syazana; Ariffin, Fazilah; Alias, Abd Karim

doi:10.1016/j.fbio.2017.05.006

Cited by 201 publications

(98 citation statements)

References 82 publications

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“…The addition of hydrocolloids to the starch provides protection to its granules against shearing during processing. They hold moisture and reduce syneresis, water solubility, and water absorption of the blend . Modifications made to gelatin films with the addition of starch result in increased thickness, transparency and mechanical strength of the films, decreased solubility and improves their structure, which broadens the films applicability .…”

Section: Gelatin–starch Filmsmentioning

confidence: 99%

“…They hold moisture and reduce syneresis, water solubility, and water absorption of the blend. 66 Modifications made to gelatin films with the addition of starch result in increased thickness, transparency and mechanical strength of the films, decreased solubility and improves their structure, which broadens the films applicability. 67 In a study of cassava starch and gelatin films, it was found that higher gelatin concentrations increase water vapor permeability, water solubility, thickness and mechanical strength values, and reduce opacity.…”

Section: Gelatin-starch Filmsmentioning

confidence: 99%

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Starch–gelatin film as an alternative to the use of plastics in agriculture: a review

et al. 2019

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BACKGROUND The technological advances in agriculture, driven by the increased demand for food attributed to population growth, have led to the search for technologies that allow greater control over the variables that interfere in crop yield. Several techniques stand out for optimizing yield capacity, including cultivation in a protected environment, mulching and low tunneling. To expand the use of these techniques, synthetic petroleum‐based polymers are employed due to their low cost, easy processing, and lightness. However, they take a long time to degrade, and, since they are discarded at the end of each cycle of cultivation, end up accumulating in the environment causing irreversible damage. RESULTS The use of biodegradable films, made of starch and/or a protein source such as gelatin, has been studied as a promising alternative. Both stand out because of their film‐forming ability, and because they come from abundant sources and are biodegradable. CONCLUSION This study aimed to review the current findings on starch and gelatin films that can be used as alternatives to conventional plastics in agricultural crops. © 2019 Society of Chemical Industry

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Section: Gelatin–starch Filmsmentioning

confidence: 99%

Section: Gelatin-starch Filmsmentioning

confidence: 99%

Starch–gelatin film as an alternative to the use of plastics in agriculture: a review

et al. 2019

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“…Interactions between water, muscle protein, and fat globules are the primary factor responsible for the desired quality and structural organization of a large number of emulsified meat products. However, many plant-based ingredients, including starch, fibers, and proteins, are efficiently used to stimulate the formation of protein gel during the cooking process, which subsequently improves the quality and nutritional value of cooked emulsified meat products [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

“…Starch is a carbohydrate polymer derived from plant-based sources that exert functional roles in processed food, including meat products, by acting as a thickening, stabilizing, and binding agent as well as a filling agent to lower the cost of the formulation [2,4]. The functionality of different types of starches depends on many factors, including their source, granular structure, amylose and amylopectin content, and branch chain length distribution.…”

Section: Introductionmentioning

confidence: 99%

“…Generally, these functional ingredients are polysaccharides formed by different ratios of amylose, which is responsible for the gel strength, and amylopectin, which is responsible for the viscoelastic properties of a starch gel [2,5]. This functional property is related to the capability of the starch to gelatinize during the thermal process, which consequently helps to bind and retain large amounts of water in the system [6,7].…”

Section: Introductionmentioning

confidence: 99%

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Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage

Pereira

Xing

et al. 2019

Foods

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This study aimed to investigate the impact of the addition of rice flour (RF) and glutinous rice flour (GRF) in comparison with tapioca starch (TS) on the emulsion stability, water states, protein secondary structure, and microstructure of an emulsion-type cooked sausage. Their incorporation significantly increased the cooking yield and moisture retention of cooked sausages (p < 0.05). RF and GRF significantly decreased the fat loss and total fluid release of the cooked sausage compared to control (p < 0.05). However, RF and GRF functional effects on these parameters remained lower compared to TS (p < 0.05). Among these functional ingredients, TS had a significantly higher emulsion stability and cooking yield and generated a firmer and more uniform gel network structure. The transverse relaxation time T2 results revealed four categories of water population (T 2b1 , T 2b2, T 21, and T 22 ) with particular mobility. TS immobilized a greater proportion of water molecules within the myofibrils (T 21 population). All three ingredients increased the emulsion stability of the emulsion-type cooked sausages by decreasing the fat globule mobility and binding more water molecules. Raman spectra (400-3600 cm −1 ) showed that the incorporation of RF, GRF, or TS did not affect the β-sheet and α-helix protein structure. However, TS presented significantly higher contents of the random coil structure. These findings provide a good insight into the effects of RF and GRF as functional ingredients to manufacture emulsified meat products with good quality and improved nutritional values.

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Shell Formulation in Soft Gelatin Capsules: Design and Characterization

Naharros‐Molinero,

Caballo‐González,

de la Mata

et al. 2023

Adv Healthcare Materials

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Soft gelatin capsules are the most widely used pharmaceutical form after tablets. The active components, active pharmaceutical ingredients or nutrients are dissolved or suspended in a liquid or semi‐solid fill, which is covered with a gelatin shell. Several factors can modify the properties of the gelatin shell and subsequently affect their operative handling during manufacturing process and the stability of the soft gelatin capsules. Three elements appear to be crucial: the shell formulation (type and content of the different components such as gelatin ‐source, extraction method‐, plasticizers, or additives); the manufacture and storage conditions (temperature, humidity, light) as well as the interactions between fill‐shell formulas. Mechanical and thermal analysis arise as straightforward but highly useful tools to monitor the properties of the gelatin shell. This review provides an updated overview on the shell formulation and design. Additionally, it presents the uses of mechanical and thermal techniques to characterize and evaluate the impact of different parameters on the gelatin behavior over the production and stability of these pharmaceutical forms. This will help to detect changes that are yet not visible by visual inspection ensuring a suitable finished product over its shelf‐life.This article is protected by copyright. All rights reserved

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A review: Interaction of starch/non-starch hydrocolloid blending and the recent food applications

Cited by 201 publications

References 82 publications

Starch–gelatin film as an alternative to the use of plastics in agriculture: a review

Starch–gelatin film as an alternative to the use of plastics in agriculture: a review

Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage

Shell Formulation in Soft Gelatin Capsules: Design and Characterization

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