Characteristics of starch from different bean genotypes and its effect on biodegradable films

Vanier, Nathan Levien; Oliveira, Jean Paulo de; Bruni, Graziella Pinheiro; Halal, Shanise Lisie Mello El; Villanova, Franciene Almeida; Zavareze, Elessandra da Rosa; Bassinello, P. Z.

doi:10.1002/jsfa.9292

Cited by 18 publications

(14 citation statements)

References 33 publications

(47 reference statements)

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“…The morphological aspect of the starch observed in Figure 5(A) is in accordance with the description of Agunbiade and Longe [29], which confirmed that grain lengths in all samples were mostly larger than their widths. With the enlargement of the starch grains of the same Figure 5(B), it is possible to perceive the presence of protrusions.…”

Section: Cowpeasupporting

confidence: 87%

Starch Granules from Cowpea, Black, and Carioca Beans in Raw and Cooked Forms

Miranda¹,

Carvalho²,

Castro³

et al. 2019

Legume Crops - Characterization and Breeding for Improved Food Security

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Starch applications in food systems are mainly influenced by solubility, gelatinization, paste viscosity, digestibility, and retrogradation. These characteristics result from properties such as the size and shape of granules, amylose and amylopectin contents, distribution of polymer chains, degree of crystallinity, and extraction of waste. In beans, the percentage of starch contents on dry basis is between 45 and 60%, being 24-65% amylose. This chapter evaluated the structure of common beans starch granules (Phaseolus vulgaris) and cowpea (Vigna unguiculata) in raw and cooked forms, by optical microscopy (OM) and scanning electron microscopy (SEM). Thus it was possible to observe the gelatinization of the starch granules especially in cowpea and carioca beans, as well as the "hard-to-cook" phenomenon in the black beans.

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Section: Cowpeasupporting

confidence: 87%

Starch Granules from Cowpea, Black, and Carioca Beans in Raw and Cooked Forms

Miranda¹,

Carvalho²,

Castro³

et al. 2019

Legume Crops - Characterization and Breeding for Improved Food Security

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“…However, BSM film crosslinked by SA showed the highest degree of crystallinity because of the lowest acidity and steric hindrance of SA. In spite of the decrease in degree of crystallinity of crosslinked BSM films, the degree of crystallinity was still higher than that of bio‐based films …”

Section: Resultsmentioning

confidence: 99%

Development, modification and characterization of new biodegradable film from basil seed (Ocimum basilicum L.) mucilage

Thessrimuang

Prachayawarakorn

2019

J Sci Food Agric

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BACKGROUND: Biodegradable films from basil seed mucilage (BSM) were formed and modified with several di-carboxylic acid crosslinkers; i.e. tartaric acid (TA), malic acid (MA) and succinic acid (SA) with varying acidity and chemical structures, to enhance mechanical properties and water barrier ability. Basil seeds have a reasonable mucilage content and valuable properties; thus, it has the potential to develop valuable new biodegradable films. RESULT:We characterized BSM films with the three crosslinkers using Fourier-transform infrared (FTIR) spectra and observed a 1730 cm −1 C O stretching peak, which confirmed ester linkage between the mucilage and crosslinkers. The crosslinked films showed higher gel fraction than native films. The crosslinked films showed better swelling and water vapor permeability with SA than with TA and MA. Crosslinking led to significant improvement in strain at maximum load. Further, the stress maximum load was comparable to that of commercial low-density polyethylene (LDPE) film. Crosslinked films showed additional homogeneous morphology and an increase in thermal degradation temperatures. CONCLUSION: Crosslinking with dicarboxylic acids improved all the key properties of BSM films, including excellent stress and strain at maximum load, improved barrier capability and thermal properties. Thus, these films showed good potential as biodegradable films, especially for food packaging.

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“…Various avenues for starch modification have proven valuable for influencing the properties of resulting starch films. Work by Vanier et al (2019) showed that common bean starch of different genotypes, although grown in the same location and harvested at the same moisture content, would produce films with different properties. It was found that BRS Pitanga and BRS Pérola, for example, exhibited the highest TS, while BRS Estilo had the highest EAB and IPR Uirapuru had the smallest WVP (Table 2, entry 48).…”

Section: Starch Modificationmentioning

confidence: 99%

“…Such characteristics include amylose/amylopectin molecular weight, protein content, phosphate monoester content, granular morphology, granule size, and granule size distribution, all of which can vary depending on the starch source (granule size and distributions are highlighted in Figure 3). Even seemingly minute details, such as different cultivars of the same species or when in the plant's lifecycle the starch was extracted, can have consequential impacts on film properties (Baranzelli et al., 2019; Colussi et al., 2017; Dai et al., 2019; Domene‐Lopez et al., 2019; Pajak et al., 2019; Vanier et al., 2019).…”

Section: Hurdles To Developing Starch‐based Filmsmentioning

confidence: 99%

Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties

Lauer

Smith

2020

Comp Rev Food Sci Food Safe

106

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Interest in starch-based films has increased precipitously in response to a growing demand for more sustainable and environmentally sourced food packaging materials. Starch is an optimal candidate for these applications given its ability to form thermoplastic materials and films with affordable and often sustainably sourced plasticizers like those produced as waste byproducts by biodiesel and agricultural industries. Starch is also globally ubiquitous, affordable, and environmentally benign. Although the process of producing starch films is relatively straightforward, numerous factors, including starch source, extraction method, film formulation, processing methods, and curing procedures, drastically impact the ultimate material properties. The significant strides made from 2015 to early 2020 toward elucidating how these variables can be leveraged to improve mechanical and barrier properties as well as the implementation of various additives or procedural modifications are cataloged in this review. Advances toward the development of functional films containing antioxidant, antibacterial, or spoilage indicating components to prevent or signal the degradation of food products are also discussed.

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Characteristics of starch from different bean genotypes and its effect on biodegradable films

Abstract: The morphological, mechanical and water vapor barrier properties of films elaborated with common bean starch vary greatly as a function of the bean genotype used for starch production. © 2018 Society of Chemical Industry.

Cited by 18 publications

References 33 publications

Starch Granules from Cowpea, Black, and Carioca Beans in Raw and Cooked Forms

Starch Granules from Cowpea, Black, and Carioca Beans in Raw and Cooked Forms

Development, modification and characterization of new biodegradable film from basil seed (Ocimum basilicum L.) mucilage

Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties

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