Bioactive Andean sweet potato starch-based foam incorporated with oregano or thyme essential oil

Cruz-Tirado, J.P.; Ferreira, Ramon Sousa Barros; Lizárraga, Edward; Tapia‐Blácido, Delia Rita; Silva, N.C.C.; Angelats‐Silva, Luis; Siché, Raúl

doi:10.1016/j.fpsl.2019.100457

Cited by 43 publications

(20 citation statements)

References 50 publications

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“…Currently, EO has increased its reputation as a harmless, natural, and active antibacterial. Many sectors such as pharmaceutical and cosmetic products have proposed to use it externally as the primary antimicrobial or as a natural preservative [ 47 , 48 , 49 , 50 , 51 , 52 , 53 , 54 , 55 ]. The tests of Escherichia coli cells or other microbes using an electron microscopy after having contact with EOs discovered a damage of cellular electron-dense material and coagulation of cytoplasmic parts.…”

Section: Starch-based Polymer Film Incorporated With Antimicrobialmentioning

confidence: 99%

Antimicrobial Activities of Starch-Based Biopolymers and Biocomposites Incorporated with Plant Essential Oils: A Review

et al. 2020

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Recently, many scientists and polymer engineers have been working on eco-friendly materials for starch-based food packaging purposes, which are based on biopolymers, due to the health and environmental issues caused by the non-biodegradable food packaging. However, to maintain food freshness and quality, it is necessary to choose the correct materials and packaging technologies. On the other hand, the starch-based film’s biggest flaws are high permeability to water vapor transfer and the ease of spoilage by bacteria and fungi. One of the several possibilities that are being extensively studied is the incorporation of essential oils (EOs) into the packaging material. The EOs used in food packaging films actively prevent inhibition of bacteria and fungi and have a positive effect on food storage. This work intended to present their mechanical and barrier properties, as well as the antimicrobial activity of anti-microbacterial agent reinforced starch composites for extending product shelf life. A better inhibition of zone of antimicrobial activity was observed with higher content of essential oil. Besides that, the mechanical properties of starch-based polymer was slightly decreased for tensile strength as the increasing of essential oil while elongation at break was increased. The increasing of essential oil would cause the reduction of the cohesion forces of polymer chain, creating heterogeneous matrix and subsequently lowering the tensile strength and increasing the elongation (E%) of the films. The present review demonstrated that the use of essential oil represents an interesting alternative for the production of active packaging and for the development of eco-friendly technologies.

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Section: Starch-based Polymer Film Incorporated With Antimicrobialmentioning

confidence: 99%

Antimicrobial Activities of Starch-Based Biopolymers and Biocomposites Incorporated with Plant Essential Oils: A Review

et al. 2020

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“…Therefore, currently the authors are trying to incorporate antimicrobial agents into the formulation of sugar palm starch films, since carrying natural additives could be considered a new tendency of functional antibacterial coatings in the near future. Active packaging offers microbial safety for consumers by reducing, retarding, or inhibiting the growth of microorganisms, and then could extend the shelf life of the packaged food [30][31][32][33].…”

Section: Introductionmentioning

confidence: 99%

The Effects of Silver Nanoparticles Compositions on the Mechanical, Physiochemical, Antibacterial, and Morphology Properties of Sugar Palm Starch Biocomposites for Antibacterial Coating

et al. 2020

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Antibacterial sugar palm starch biopolymer composite films were developed and derived from renewable sources and inorganic silver nanoparticles (AgNPs) as main ingredients for antibacterial coatings. The composite films were produced by solution casting method and the mechanical and physicochemical properties were determined by tensile test, Fourier Transform Infrared (FTIR) analysis, thermal gravimetric analysis (TGA), antibacterial screening test and field emission scanning electron microscopy (FESEM) images. It was found that mechanical and antibacterial properties of biocomposite films were improved after the addition of AgNPs compared with the film without active metals. The weakness of neat biocomposite films was improved by incorporating inorganic AgNPs as a nanofiller in the films’ matrix to avoid bacterial growth. The results showed that the tensile strength ranged between 8 kPa and 408 kPa and the elasticity modulus was between 5.72 kPa and 9.86 kPa. The addition of AgNPs in FTIR analysis decreased the transmittance value, caused small changes in the chemical structure, caused small differences in the intensity peaks, and produced longer wavelengths. These active films increased the degradation weight and decomposition temperature due to the more heat-stable AgNPs. Meanwhile, the average inhibited areas measured were between 7.66 and 7.83 mm (Escherichia coli), 7.5 and 8.0 mm (Salmonella cholerasuis), and 0.1 and 0.5 mm for Staphylococcus aureus. From the microscopic analysis, it was observed that the average size of all microbes for 1 wt% and 4 wt% AgNPs ranged from 0.57 to 2.90 mm. Overall, 3 wt% AgNP nanofiller was found to be the best composition that fulfilled all the mechanical properties and had better antimicrobial properties. Thus, the development of an organic-inorganic hybrid of antibacterial biopolymer composite films is suitable for antibacterial coatings.

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“…All ATR‐FTIR spectra of oca starch showed similar bands at 3,280–3,250 cm −1 and 1,642 cm −1 ascribed to stretching vibration of OH groups (Figure 2b). The band at 2,927 cm −1 was related to stretching vibration of CH 2 and bands at 705 and 768 cm −1 represents CH out of plain bending (Cruz‐Tirado et al, 2020). The peak at 1,420 cm −1 can assign to CH stretching and the one at 995 cm −1 indicates the presence of α‐1,4 glycosidic linkages and COO stretch (Babu, Mohan, & Parimalavalli, 2019).…”

Section: Resultsmentioning

confidence: 99%

Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch

Puelles-Román

Barroso

Cruz-Tirado

et al. 2021

J Food Process Engineering

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The characteristics of a native starch limit its application in the food industry; for this reason, it is important to investigate alternatives for obtaining modified starches with better characteristics and more possibilities of application. Oca (Oxalis tuberosa) starch was subjected to annealing process with a temperature of 42 and 50 C and starch:water ratios of 1:6 and 1:2 during 24 hr. The effects of the annealing process on thermal, structural, and rheological properties were investigated. The annealing at 50 C and 1:6 (starch:water) ratio yielded a starch with high peak viscosity, stability ratio, gelatinization temperature, and gel firmness, but low solubility and low swelling power. All annealed starch gels had a more elastic behavior (G 0 > G 00 ), lower viscosity and greater stability to retrogradation compared to native starch. The annealing process caused the rearrangement of amylopectin and amylose in the starch granule, obtaining a more orderly structure, which increased the thermal stability and functional properties of oca starch. Practical applicationsFew studies have been reported on chemical, physical, or enzymatic modification of native starches using the annealing process, none on oca starch. The annealing process improves the thermal stability and functional properties of oca starch, which can expand its application in the food industry. The starch produced in this work can be used as raw material for noodles, gluten-free bakery products, and as a thickening agent. | INTRODUCTIONOca (Oxalis tuberosa) is an important crop of the South American Andes (Cruz-Tirado et al., 2017), which has cylindrical or turbinate shape with a diameter of $20-40 mm and a length of $50-80 mm . The oca skin is often smooth with deep eyes and colors that can range from red, purple, pink, orange, and yellow (Sangketkit, Savage, Martin, Searle, & Mason, 2000). The main component of the oca tuber is starch ($60% dry weight), but it is also a source of protein (e.g., 1.1%, fresh weight basis), dietary fiber (e.g., 1.1%, fresh weight basis), and fructooligosaccharides (Jimenez, Rossi, & Samm an, 2015;Zhu & Cui, 2020). Also, orange and yellowvariety oca is rich in carotenoids, whereas pink and purple-variety oca is rich in anthocianyns (Zhu & Cui, 2020). For this reason, in some parts of South America, like Peru, oca is a staple food, being used in variety of dishes such as sopas or eaten cooked (Malice, Bizoux, Blas, & Baudoin, 2010). However, oca starch could be considered as a novel and non-conventional starch source for food and non-food

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Bioactive Andean sweet potato starch-based foam incorporated with oregano or thyme essential oil

Cited by 43 publications

References 50 publications

Antimicrobial Activities of Starch-Based Biopolymers and Biocomposites Incorporated with Plant Essential Oils: A Review

Antimicrobial Activities of Starch-Based Biopolymers and Biocomposites Incorporated with Plant Essential Oils: A Review

The Effects of Silver Nanoparticles Compositions on the Mechanical, Physiochemical, Antibacterial, and Morphology Properties of Sugar Palm Starch Biocomposites for Antibacterial Coating

Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch

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