Comparative study of the influence of chitosan as coating of thermoplastic starch foam from potato, cassava and corn starch

Bergel, Bruno Felipe; Luz, Luana Machado da; Santana, Ruth Marlene Campomanes

doi:10.1016/j.porgcoat.2017.02.010

Cited by 62 publications

(30 citation statements)

References 30 publications

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“…ZM8229 showed the highest WAC, compared with the other cassava starches, indicating that ZM8229 had the best ability to bind water. The WAC was similar to that reported by Bergel, Da Luz and Santana [32] and Nanci et al [33] According to Falade and Okafor [34] , the differences in the water absorption capacities among the germplasms may be attributed to differences in the amylose content and amylopectin. The water absorption of starch was reported to be essentially a characteristic of amylopectin components.…”

Section: Water and Oil Absorption Capacitiessupporting

confidence: 88%

Comparison of the structural characterizatics and physicochemical properties of starches from sixteen cassava germplasms cultivated in China

Chen

et al. 2020

International Journal of Food Properties

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Starches from sixteen cassava germplasms harvested at the same time in the Hainan region were evaluated for their physicochemical and structural properties. The granule morphology of all the isolated cassava starch samples showed round, bell or oval shapes and exhibited the same A-type crystalline pattern. The crystallinity range was 26.6-30.8%. The selected cassava germplasms showed a wide variation in granule size distribution: The D[4,3] (the average particle size) ranged from 13.49 μm to 306.27 μm. The water absorption capacity (192.6-226.7%), oil absorption capacity (185.-0-216.9%) and transparency (6.8-16.5%) indices varied significantly among the cassava germplasms. However, the retrogradation rates of the cassava starch pastes increased rapidly during the first 1 h and then stabilized. The solubility of starch increased with the temperature. In addition, the FTIR (Fourier Transform Infrared Spectrometer) ratios of 1045/1022 cm −1 and 1022/995 cm −1 of the sixteen cassava starches varied in the range of 1.06-1.78 and 0.78-1.04, respectively. These results indicated that the granule size, relative crystallinity, degree of short-range order, water and oil absorption capacities, solubility and transparency of the cassava starches were greatly influenced by the variety of cassava, which could help in determining the advantages of these starches for applications in different food and nonfood industries.

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Section: Water and Oil Absorption Capacitiessupporting

confidence: 88%

Comparison of the structural characterizatics and physicochemical properties of starches from sixteen cassava germplasms cultivated in China

Chen

et al. 2020

International Journal of Food Properties

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“…1,3,4 However, starch-based foams have some weaknesses compared to petroleum-based packaging, related to their poor mechanical properties and hydrophilicity, which hinders its application, and, therefore, it is necessary to study the incorporation of new additives to improve their microstructural, physicochemical, and mechanical properties. 3,4 Additives, such as chitosan, proteins and lignocellulosic fibers, have been used as reinforcing materials to reduce the rigidity and water absorption capacity, improves elongation, and increases the biodegradability of the composites. 3,5 -12…”

Section: Introductionmentioning

confidence: 99%

Pineapple shell fiber as reinforcement in cassava starch foam trays

Cabanillas

Nuñez

Cruz-Tirado

et al. 2019

Polymers and Polymer Composites

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Pineapple shell, considered a waste in the juice industry, was used as a reinforcement material to produce biodegradable foam trays (FTs) based on cassava starch by a compression molding process. These foams were prepared with different starch/fiber ratios and then were characterized according to their microstructure and physical and mechanical properties. The starch/fiber ratio of 95/5 showed the lowest values of thickness and density (2.58 mm and 367 kg m−3, respectively). There was a good distribution of the pineapple shell fiber throughout the polymeric matrix. All FTs showed a semicrystalline structure and 95/5 ratio showed the highest crystallinity index (CI) value (39%). In addition, this ratio improved the tensile strength of the FTs, obtaining similar values to expanded polystyrene (EPS) samples, used as the reference material. Nevertheless, all FTs reinforced with pineapple shell fiber showed high water absorption capacity (WAC); therefore, future studies should focus on to improve the physicochemical and structural properties of the cassava starch-based foams, considering the promising potential of this novel biodegradable material for dry food packaging, such as a viable alternative to reduce the use of petroleum-based materials such as commercial EPS trays.

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“…Many researchers recently studied the properties of wheat thermoplastic starch (Sarka et al, 2011;Kelnar et al, 2013;Mahieu et al, 2015;Schmitt et al, 2015;Song et al, 2018) as well as tapioca thermoplastic starch (Chang et al, 2006;Garcia et al, 2009;Teixeira et al, 2009Teixeira et al, , 2012Ajiya et al, 2017;Bergel et al, 2017;Campos et al, , 2018Gonzalez-Seligra et al, 2017;Guz et al, 2017;Kargarzadeh et al, 2017;Lopez-Cordoba et al, 2017;Genovese et al, 2018;Liu et al, 2018;Valencia-Sullca et al, 2018). It is worth noting that the greatest amount of the thermoplastic starches has been prepared exclusively by a melt mixing (Teixeira et al, 2009(Teixeira et al, , 2012Sarka et al, 2011;Mahieu et al, 2015;Schmitt et al, 2015;Gonzalez-Seligra et al, 2017;Campos et al, 2018;Genovese et al, 2018;Liu et al, 2018;Song et al, 2018) or exclusively by a solution casting (Chang et al, 2006;Garcia et al, 2009;Kelnar et al, 2013;Ajiya et al, 2017;Bergel et al, 2017;Guz et al, 2017;Kargarzadeh et al, 2017;Lopez-Cordoba et al, 2017;Valencia-Sullca et al, 2018). Even though the TPS materials prepared by the mentioned singlemetho...…”

Section: Introductionmentioning

confidence: 99%

“…For example, Omotoso et al (2015) studied cassava, corn, potato, and yam TPS prepared by solution casting. Bergel et al (2017) prepared TPS foams from potato, cassava, and corn starches by solution casting followed by compression molding. Genovese et al (2018) prepared TPS from wheat, potato, and corn starches by melt-mixing.…”

Section: Introductionmentioning

confidence: 99%

Thermoplastic Starch Composites Filled With Isometric and Elongated TiO2-Based Nanoparticles

et al. 2019

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Biodegradable thermoplastic starch (TPS) composites with isometric titanium dioxide nanoparticles (TiO 2 ; diameter ∼100 nm) and elongated titanate nanotubes (TiNT; diameter ∼20 nm and aspect ratio >50) were prepared from wheat and tapioca starch. The preparation was based on our recently developed two-step procedure consisting of the solution casting (SC) followed by the melt mixing (MM), which had been shown to yield highly homogeneous TPS in our previous study. In this work we demonstrated that the type of the TPS matrix and the type of the filler had significant impact on the morphology and the properties of the final composites. Multiple microscopic techniques (LM, SEM, and TEM) evidenced that the TPS/TiO 2 composites exhibited a very homogeneous dispersion of the filler, while the TPS/TiNT composites contained micrometer-size agglomerates of TiNT. Moreover, all composites with the wheat starch matrix [TPS(w)] showed a higher filler agglomeration than the corresponding composites with the tapioca starch matrix [TPS(t)]. Rheological experiments showed that the TiO 2 and TiNT fillers had quite small impact on the viscosity of the TPS(w) matrix, probably due to slightly higher agglomeration, poorer dispersion, and weaker matrix-particle interactions. On the other hand, the TPS(t) matrix was influenced by both fillers significantly: the TiO 2 nanoparticles with almost ideal dispersion formed a physical network in the TPS(t) matrix, which significantly increased the viscosity of the composite, whereas the TiNT nanotubes seemed to destruct the TPS(t) matrix partially, resulting in decreased viscosity of the composite. DMTA results confirmed the rheological measurements: Storage moduli (G') showed that TPS(t) and its composites with TiO 2 were stiffer than the corresponding TPS(w) samples, while the TPS(t)/TiNT composites were less stiff than TPS(w)/TiNT. Also loss moduli (G") confirmed the difference between tapioca starch and wheat starch composites, which differed by their glass transition temperatures [T g of TPS(w) < T g of TPS(t)]. The rheological and DMTA results were supplemented and supported by IR, XRD, and TGA measurements.

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Comparative study of the influence of chitosan as coating of thermoplastic starch foam from potato, cassava and corn starch

Cited by 62 publications

References 30 publications

Comparison of the structural characterizatics and physicochemical properties of starches from sixteen cassava germplasms cultivated in China

Comparison of the structural characterizatics and physicochemical properties of starches from sixteen cassava germplasms cultivated in China

Pineapple shell fiber as reinforcement in cassava starch foam trays

Thermoplastic Starch Composites Filled With Isometric and Elongated TiO2-Based Nanoparticles

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