Characterization of pH sensitive sago starch films enriched with anthocyanin-rich torch ginger extract

Mei, Lam Xue; Nafchi, Abdorreza Mohammadi; Ghasemipour, Farzaneh; Easa, Azhar Mat; Jafarzadeh, Shima; Al‐Hassan, A. A.

doi:10.1016/j.ijbiomac.2020.09.082

Cited by 103 publications

(25 citation statements)

References 61 publications

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“…It has been reported that natural dyes for instance curcumin and purple sweet potato anthocyanin have no significant influence on the WC of starch/polyvinyl alcohol/glycerol films [ 34 ]. Researchers also mentioned that glycerol can affect the moisture content of the film as its hydrophilic nature can intersperse among and between polymer chains, disrupt hydrogen bonding, and spread the chains apart [ 34 , 60 ]. As the percent plasticizer added was fixed for all formulations in this research, therefore the results ascribed towards no significant influence of CA on the prepared films.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films

Sohany

Tawakkal

Ariffin

et al. 2021

Foods

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In food packaging, smart indicator films based on natural resources have greatly attracted researchers to minimize the environmental issues as well as to satisfy consumer preferences for food safety. In this research, pH-sensitive films were prepared using purple-fleshed sweet potato starch (SPS) and sweet potato peel (SPP). Two categories of the film (i) SPS and (ii) SPS/SPP, were fabricated via solvent casting technique, incorporating different concentrations of commercial purple sweet potato anthocyanin (CA) at 0%, 1%, 1.5%, and 2% (w/v) and the physicochemical, mechanical, thermal, and morphological properties of the films were investigated. The thickness, water solubility, and swelling degree of the films increased with the increment of CA, whereas there were no significant changes in the water content (WC) of the films. Water vapor permeability (WVP) was decreased for SPS films while statistically similar for SPS/SPP films. The addition of CA reduced the tensile strength (TS) and tensile modulus (TM) yet increased the elongation at break (EaB) of the films as compared to films without CA. The FTIR results confirmed the immobilization of anthocyanin into the film. In SEM images, roughness in the surfaces of the CA-associated films was observed. A reduction of thermal stability was found for the films with anthocyanin except for the SPS/SPP CA 2% film. Furthermore, the CA-associated films showed a remarkable color response when subjected to pH buffers (pH 1 to 12) and successfully monitored chicken freshness. The fastest color migration was observed in acidic conditions when the films were immersed into aqueous, acidic, low fat, and fatty food simulants. The findings of this work demonstrated that the developed pH indicator films have the potential to be implemented as smart packaging to monitor food freshness and quality for safe consumption.

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Section: Resultsmentioning

confidence: 99%

Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films

Sohany

Tawakkal

Ariffin

et al. 2021

Foods

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“…Films from these sources have advantages in food and pharmaceutical applications over conventional synthetic plastic films. Their principal advantages are eco-friendliness, relative cheapness and safety to human health (Dang & Yoksan, 2016;Mei et al, 2020). They may also be consumed along with the foods and drugs they wrap.…”

Section: Introductionmentioning

confidence: 99%

Fabrication and characterization of edible films from acha (Digitalia exilis) and iburu (Digitalia iburua) starches

Alimi

Workneh

Femi

2021

CyTA - Journal of Food

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Some properties of biodegradable edible films developed from starches of acha (Digitalia exilis) and iburu (Digitalia iburua), with glycerol as plasticizer, were evaluated and compared. Scanning electron microscope revealed that acha starch film (ASF) had rougher surface with larger size spores. Both films showed similar crystallinity pattern made up of A-type pattern of cereal starch as backbone and process induced V H-crystals. FTIR spectroscopy revealed the traces of some non-starch components in the films matrices. Both films had near-equal thickness (≈0.02 mm). However, iburu starch film (ISF) exhibited higher density, swelling power, water solubility and mechanical resistant while ASF gave higher water vapor permeability. Both films maintained their integrity during water solubility testing period. ISF had significantly (p < .05) higher transparency (97.08%) while ASF had higher a* (−0.06) and b* (1.81) values. Films from the starches exhibited promising characteristics that could place them as good materials for different packaging requirements. Fabricación y caracterización de películas comestibles a partir de almidones de acha [mijo] (Digitalia exilis) e iburu (Digitalia iburua) RESUMENEl presente estudio se propuso evaluar y comparar algunas propiedades de las películas comestibles biodegradables elaboradas a partir de almidones de acha (Digitalia exilis) e iburu (Digitalia iburua), utilizando glicerol como plastificante. El microscopio electrónico de barrido permitió constatar que la película de almidón de acha (ASF) posee una superficie más rugosa, presentando esporas de mayor tamaño. Ambas películas muestran un patrón de cristalinidad similar, conformado por un patrón de tipo A del almidón de cereal como columna vertebral y por cristales V H inducidos por el proceso. Mediante la espectroscopia FTIR se comprobó la presencia de algunos componentes no relacionados con el almidón en las matrices de las películas. Ambas películas tienen un grosor casi igual (≈0.02 mm). Sin embargo, la película de almidón iburu (ISF) presenta mayor densidad, poder de hinchamiento, solubilidad en agua y resistencia mecánica, mientras que la ASF posee mayor permeabilidad al vapor de agua. Ambas películas mantuvieron su integridad durante el periodo de pruebas de solubilidad en agua. La ISF mostró una transparencia significativamente mayor (p < .05) (97.08%), mientras que la ASF registró valores más altos de a* (−0.06) y b* (1.81). En conclusión, las películas de los almidones poseen características prometedoras que podrían situarlas como buenos materiales para diferentes requerimientos de envasado.

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“…

Today, the demand for packaging films based on biopolymers has increased because, unlike synthetic polymers, they are environmentally friendly (Toscano Ávila et al, 2020;Xue Mei et al, 2020). These biopolymers include polysaccharides, proteins, and lipids (Islam et al, 2020;Jahdkaran et al, 2021).

…”

mentioning

confidence: 99%

The synergistic effects of zinc oxide nanoparticles and fennel essential oil on physicochemical, mechanical, and antibacterial properties of potato starch films

Babapour

Jalali

Nafchi

2021

Food Science & Nutrition

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The purpose of this study was to evaluate the effects of a combination of zinc oxide (ZnO‐N) nanoparticles and fennel essential oil (FEO) on the functional and antimicrobial properties of potato starch films. Films based on potato starch containing a combination of ZnO‐N (1, 3, and 5%(w/w)) and FEO (1, 2, and 3% (w/w)) produced by casting method and water solubility, water absorption capacity (WAC), barrier properties, mechanical properties, color indexes, and antimicrobial activity of the films against Staphylococcus aureus, Escherichia coli, and Aspergillus flavus were studied. The combination of ZnO‐N and FEO had a significant decreasing effect on solubility, WAC, water vapor and oxygen permeability, elongation, and L* index. These additives had an increasing impact on tensile strength, Yang's modulus, and a* and b* indexes (p < .05). By increasing the concentration of ZnO‐N and FEO, the antimicrobial activities of bionanocomposite films significantly increased (p < .05). Both ZnO‐N and FEO had a significant effect in this respect, although the effects of ZnO‐N were more significant. In conclusion, an excellent synergistic effect of ZnO‐N and FEO was observed in potato starch films.

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Characterization of pH sensitive sago starch films enriched with anthocyanin-rich torch ginger extract

Cited by 103 publications

References 61 publications

Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films

Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films

Fabrication and characterization of edible films from acha (Digitalia exilis) and iburu (Digitalia iburua) starches

The synergistic effects of zinc oxide nanoparticles and fennel essential oil on physicochemical, mechanical, and antibacterial properties of potato starch films

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