Biodegradability and plasticizing effect of yerba mate extract on cassava starch edible films

Jaramillo, Carolina Medina; Gutiérrez, Tomy J.; Goyanes, Silvia; Bernal, Celina Raquel; Famá, Lucía

doi:10.1016/j.carbpol.2016.05.025

Cited by 306 publications

(197 citation statements)

References 79 publications

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“…Reddy and Yang suggested that the decrease in crystallinity of crosslinked starch composite films might be the result of reorientation of some of the regions during drying. Similar results for reduction in crystallinity of crosslinked starch films have been earlier reported Dual‐modified starch composite films presented higher crystallinity compared to native and crosslinked starch composite films but lower than that of oxidized starch composite films. These results may be correlated with the results of crystallinity of dual‐modified lotus rhizome starch which presented crystallinity intermediate between that of oxidized and crosslinked lotus rhizome starches.…”

Section: Resultssupporting

confidence: 88%

Development and characterization of biodegradable films from whey protein concentrate, psyllium husk and oxidized, crosslinked, dual‐modified lotus rhizome starch composite

2019

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BACKGROUND The combined effect of variously chemically modified lotus rhizome starch, whey protein concentrate, psyllium husk and glycerol was evaluated on developed biodegradable films. RESULTS Dual‐modified lotus rhizome starch composite films presented minimum solubility and water vapor permeability and maximum tensile strength among native and modified starch composite films. Elongation at break of dual‐modified starch composite films (FLCOS1, FLCOS2) was found to be a maximum, whereas a decrease was observed for FLCOS3. Oxidized lotus rhizome starch composite films were the most transparent among native and modified starch composite films, whereas crosslinked lotus rhizome starch composite films were the least transparent. Scanning electron microscopy indicated a homogeneous compact surface of oxidized starch composite films, whereas troughs were observed in crosslinked and dual‐modified starch composite films. Using whey protein concentrate, psyllium husk and glycerol without any phase separation, smoother films and with compact microstructures were produced. Fourier transform infrared analysis revealed additional peaks for modified starch films, confirming greater interaction among starch and film‐forming components, whereas amorphous structure was indicated from X‐ray diffraction results of modified starch composite films. CONCLUSIONS Owing to various properties of modified starches, these films find application in edible contact packages and can better be used for products where higher structural integrity and lower water vapor transmission are needed. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 88%

Development and characterization of biodegradable films from whey protein concentrate, psyllium husk and oxidized, crosslinked, dual‐modified lotus rhizome starch composite

2019

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“…The second step of weight loss observed at 120-260°C corresponds to the degradation of G component in all film samples except the SRC-control film(Colussi et al, 2017). A similar result was found that indicates the incorporation of antioxidant did not influence the thermal stability of biodegradable films(Medina Jaramillo, Gutiérrez, Goyanes, Bernal, & Famá, 2016). These results illustrate that the SRC + G film and the SRC + G film that was incorporated with different concentrations of Tp exhibited no significant differences in the TGA profiles.…”

supporting

confidence: 79%

Semi‐refined carrageenan film incorporated with α‐tocopherol: Application in food model

Hamid

Yahaya

Saupy

et al. 2019

J Food Process Preserv

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Semi‐refined carrageenan (SRC) film plasticized with glycerol and incorporated with α‐tocopherol was prepared for food packaging application. Functional characterization, thermal stability, and microstructure of SRC‐based films were analyzed. The effects of antioxidant α‐tocopherol from SRC‐based film were studied based on thiobarbituric acid‐reactive substance assay, metmyoglobin assay, and pH value in food model (meat patties) for 12 days of storage. The development of lipid oxidation was delayed in the meat patties wrapped with antioxidant films during the storage with the final value of 0.68–0.37 mg malondialdehyde/kg sample. A less than 50% brown color development (metmyoglobin) of the meat patties wrapped with antioxidant film was observed in the first nine days of storage. Hence, the incorporation of α‐tocopherol into the SRC‐based film could be an alternative way to prolong the shelf life of food product, reducing the use of synthetic preservative directly into food product. Practical applications Recent strategy on the development of biodegradable film for food packaging is important as an alternative to the petrochemical‐derived plastic that is harmful to the environment. SRC is one of the potential biopolymers that has the ability to form a strong gel and provides efficient barrier against gas, lipids, and oils, and addition of plasticizer glycerol into SRC enhanced mechanical and barrier properties of the films. The present study showed the potential of α‐tocopherol within the SRC film plasticized with glycerol as active packaging on the film characteristics and increased the shelf life of meat patties. Hence, the active packaging film developed is not only contributes to reduce plastic waste discharged to environment but can be a potential substitute of synthetic preservative in food.

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“…This decrease in ΔH indicates decreased thermal stability of the BMS films containing BO. Similarly, Jaramillo et al reported decreases in Tm and ΔH of cassava starch films supplemented with yerba mate extract [37]. In this study, the incorporation of BO decreased firmness and increased flexibility of the BMS films, and the energy required for melting the film was lesser than that required for the BMS film without BO.…”

Section: Thermal Properties Of Filmssupporting

confidence: 65%

Characterization of Barnyard Millet Starch Films Containing Borage Seed Oil

2017

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Abstract:In this study, barnyard millet starch (BMS) was used to prepare edible films. Antioxidant activity was conferred to the BMS film by incorporating borage seed oil (BO). The physical, optical, and thermal properties as well as antioxidant activities of the films were evaluated. The incorporation of BO into the BMS films decreased the tensile strength from 9.46 to 4.69 MPa and increased the elongation at break of the films from 82.49% to 103.87%. Water vapor permeability, water solubility, and moisture content of the BMS films decreased with increasing BO concentration, whereas Hunter b value and opacity increased, L and a values of the films decreased. The BMS films containing BO exhibited antioxidant activity that increased proportionally with increased BO concentration. In particular, the BMS film with 1.0% BO exhibited the highest antioxidant activity and light barrier properties among the BMS films. Therefore, the BMS films with added BO can be used as an antioxidant packaging material.

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Biodegradability and plasticizing effect of yerba mate extract on cassava starch edible films

Cited by 306 publications

References 79 publications

Development and characterization of biodegradable films from whey protein concentrate, psyllium husk and oxidized, crosslinked, dual‐modified lotus rhizome starch composite

Development and characterization of biodegradable films from whey protein concentrate, psyllium husk and oxidized, crosslinked, dual‐modified lotus rhizome starch composite

Semi‐refined carrageenan film incorporated with α‐tocopherol: Application in food model

Characterization of Barnyard Millet Starch Films Containing Borage Seed Oil

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