Comparative study on properties of edible films based on pinhão (Araucaria angustifolia) starch and flour

Daudt, Renata Moschini; Avena‐Bustillos, Roberto J.; Williams, Tina; Wood, Delilah F.; Külkamp‐Guerreiro, Irene Clemes; Marczak, Lígia Damasceno Ferreira; McHugh, Tara H.

doi:10.1016/j.foodhyd.2016.03.040

Cited by 60 publications

(82 citation statements)

References 70 publications

(78 reference statements)

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“…PBF films showed significant higher WVP than PBS films ( p < .05). Similar results have been reported in rice (Dias et al, ) and pinhao flour and starch films (Daudt et al, ). This might be due to the effect of the different chemical compositions between flour and starch, especially in protein content.…”

Section: Resultssupporting

confidence: 89%

“…BF had lower moisture content (MC) than BS; however, both banana powders had lower MC values than regular flour and starch that contained 12% MC (Daudt et al, ). Moreover, the MC of BF was similar to that of BF from the work of Rodriguez‐Martin, Bello‐Perez, Yee‐Madeira, Zhong, and Gonzalez‐Soto ().…”

Section: Resultsmentioning

confidence: 99%

“…This might be associated with the difference in the molecular structure of Gly and Sor. The smaller molecular size of Gly (92 g/mol) can more easier induce greater intermolecular spaces between polymer chains and decrease amount of hydrogen bound in the starch chains (Daudt et al, ). However, the larger molecular size of Sor (182 g mol −1 ) caused difficulty in penetrating the polymer chains (Dias et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…However, the composite films of lipids with proteins or polysaccharides mostly cause film brittleness and phase separation due to their thermodynamic incompatibility. To overcome this problem, a natural blend of starch, proteins, and lipids obtained from plant sources as flour has been applied as a film forming material (Daudt et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…The natural blend of the nonstarchy compounds (protein, lipids, and fiber) and the phenolic compounds present in banana flour has provided films with yellowness in color, good mechanical, and water barrier properties (Pelissari et al, ). Moreover, banana starch can form biodegradable film which is odorless, colorless, transparent, and nontoxic, with good gas barrier properties (Daudt et al, ). However, both banana flour and starch cannot form flexible films without assistance.…”

Section: Introductionmentioning

confidence: 99%

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Effect of banana and plasticizer types on mechanical, water barrier, and heat sealability of plasticized banana-based films

Orsuwan

Sothornvit

2017

J Food Process Preserv

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Unripe banana flour and starch were used to formulate plasticized banana-based films (flour film, PBF; starch film, PBS) with two types of plasticizers (glycerol, Gly; sorbitol, Sor) and a mixture of GlySor on film properties. PBS showed greater water barrier, elongation at break, toughness, and transparency, but lower efficiency in heat sealability than PBF. However, the easier and a higher yield in the preparation process of PBF lead to higher UV and visible light barrier than PBS which could be due to its protein content and the presence of phenolic compounds in PBF. Both banana films plasticized with Sor showed high glossiness, high efficiency in heat sealability, and mechanical and water barrier properties; however, the undesirable recrystallization of white crystals resulted in lower film flexibility. Thus, Gly-Sor was preferred without change of water barrier but strengthened heat sealability. Therefore, banana-based film might be considered as a green food packaging material. Practical applicationsBanana flour and starch from unripe bananas can be used as safe food ingredients for food products and as green biodegradable packaging materials. Banana flour film showed similar mechanical properties as banana starch film but involved easier processing and higher yield in the preparation of banana flour. Moreover, banana flour films had higher efficiency in heat sealability with the potential to protect the packed food from UV-visible light deterioration. Furthermore, an easier way to modify proper film properties is by the proper selection of the plasticizer. A mixture of plasticizers (glycerol and sorbitol) showed high potential to improve long-term physical stability such as through UV-visible light prevention, and improved mechanical properties and heat sealability of plasticized banana-based films. Briefly, plasticized banana flour film with a mixture of plasticizer will be potential, alternative biodegradable packaging material to reduce the use of nonbiodegradable synthetic plastic materials in food applications. | M A TE RI A L S A ND M E TH ODS | MaterialsGreen banana (Musa sapientum Linn cv. Kluai Namwa) was obtained at 112-116 days after petal fall from an orchard of Kasetsart University, Khamphaengsaen Campus, Nakhonpathom, Thailand. Banana flour and starch were prepared according to Sothornvit and Pitak (2007) and Orsuwan and Sothornvit (2015), respectively. The proximate composition of the banana flour powder was: 7.9 6 0.2% moisture content, 85.9 6 0.4% starch, 3.1 6 0.2% protein, 0.3 6 0.1% fat, 1.8 6 0.1% ash, 1.0 6 0.1% crude fiber, and 19.6 6 0.1% amylose content. The proximate composition of the banana starch powder was: 8.7 6 0.0% moisture content, 88.6 6 0.3% starch, 1.6 6 0.3% protein, 0.2 6 0.1% fat, 0.2 6 0.0% ash, 0.6 6 0.0% crude fiber, and 13.3 6 0.1% amylose content. Sodium chloride (NaCl) was purchased from WVR International Ltd. (Poole, England). Glycerol (Gly) and sorbitol (Sor) were purchased from Ajax Fine Chemicals (Sydney, NSW, Australia). | Plasticized banana-base...

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of banana and plasticizer types on mechanical, water barrier, and heat sealability of plasticized banana-based films

Orsuwan

Sothornvit

2017

J Food Process Preserv

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Utilization of lentil flour as a biopolymer source for the development of edible films

Aydoğdu

Kırtıl

Şumnu

et al. 2018

J of Applied Polymer Sci

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Lentils are one of the cheapest and most nutritional protein sources for vegetarians. Our objective in this study was to evaluate the feasibility of using lentil flour as a raw material for the development of edible films and to investigate the effects of the glycerol concentration (C g 5 1%, 1.5%, and 2%) and process temperature (T p ; 70 and 90 8C) on the physical properties of these films. The films were characterized via their density; water solubility; thermal, morphological, and chemical characteristics; water vapor permeability (WVP); and tensile and optical properties. The lentil flour films were highly transparent and had lower water solubility values yet similar WVPs and mechanical properties compared to most other biodegradable films. An increase in C g led to the formation of more flexible films with increased hydrophilicity. A T p of 90 8C resulted in yellower, more transparent films with increased stiffness compared to a T p of 70 8C. In this study, lentil flour was shown to be an ideal source for edible film production. V C 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46356.

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Antioxidant packaging development and optimization using agroindustrial wastes

Santos

Siqueira

Cardoso

et al. 2021

J of Applied Polymer Sci

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The increasing use of non‐biodegradable materials and the difficulty in recycling most of the available packaging have been pushing the development of biodegradable packaging. In this study, the potential uses of agroindustrial wastes to produce biodegradable films with antioxidant capacity were investigated. Starch films were produced by casting method using bran from jaboticaba peel, mango peel, and broccoli stalk. The influence of the concentration or type of bran in the properties of the films was evaluated through a central composite design. The results were analyzed by response surface and desirability function. Except for elongation and water solubility, the fitted equations were predictive in all studied properties. The films prepared from a higher concentration of mango peel exhibited better antioxidant capacity, while the broccoli stalk had no significant effect on antioxidant properties. The optimal formulation of the film (2.8% of jaboticaba peel and 20.0% of mango peel) and their predicted response variables (0.8 MPa for tensile strength, 40.0 MPa for Young's modulus, 4.5 mg/ml for IC50, and 41.6% for inhibition percentage) were defined according to the results. The optimization was satisfactory and the film presented high antioxidant capacity and moderate mechanical properties, proving to be an alternative to replace plastic packaging.

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Comparative study on properties of edible films based on pinhão (Araucaria angustifolia) starch and flour

Cited by 60 publications

References 70 publications

Effect of banana and plasticizer types on mechanical, water barrier, and heat sealability of plasticized banana-based films

Effect of banana and plasticizer types on mechanical, water barrier, and heat sealability of plasticized banana-based films

Utilization of lentil flour as a biopolymer source for the development of edible films

Antioxidant packaging development and optimization using agroindustrial wastes

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