Comparison of Properties of Films Prepared from Potato Starch Modified by Annealing and Heat–Moisture Treatment

Dutta, Ditimoni; Sit, Nandan

doi:10.1002/star.202200110

Cited by 16 publications

(11 citation statements)

References 75 publications

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“…[ 59 ] Notably, such SA composed with natural source elements demonstrates superior biodegradability (Figure 4G), enabling an innovative sustainable strategy for the development of next‐generation intelligent actuators. [ 60 ]…”

Section: Resultsmentioning

confidence: 99%

Mimosa‐Inspired High‐Sensitive and Multi‐Responsive Starch Actuators

Nie

et al. 2023

Adv Funct Materials

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Artificial intelligent actuators are extensively explored for emerging applications such as soft robots, human‐machine interfaces, and biomedical devices. However, intelligent actuating systems based on synthesized polymers suffer from challenges in renewability, sustainability, and safety, while natural polymer‐based actuators show limited capabilities and performances due to the presence of abundant hydrogen‐bond lockers. Here this study reports a new hydrogen bond‐mediated strategy to develop mimosa‐inspired starch actuators (SA). By harnessing the unique features of gelatinization and abundant hydrogen bonds, these SA enable high‐sensitivity and multi‐responsive actuation in various scenarios. The non‐gelatinized SA can be irreversibly programmed into diverse shapes, such as artificial flowers, bowl shapes, and helix structures, using near‐infrared light. Furthermore, the gelatinized SA exhibit reversibly multi‐responsive actuation when exposed to low humidity (10.2%), low temperature (37 °C), or low‐energy light (0.42 W cm−2). More importantly, the SA demonstrate robust applications in smart living, including artificial mimosa, intelligent lampshade, and morphing food. By overcoming the hydrogen‐bond lockers inherent in natural polymers, SA open new avenues for next‐generation recyclable materials and actuators, bringing them closer to practical applications.

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Section: Resultsmentioning

confidence: 99%

Mimosa‐Inspired High‐Sensitive and Multi‐Responsive Starch Actuators

Nie

et al. 2023

Adv Funct Materials

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“…Another study evaluates the influence of hydrothermal treatment, resulting in irreversible modifications that can improve the film properties. Heat moisture and annealing treatment slightly increased seal strength 142 …”

Section: Other Heat Sealable Polymersmentioning

confidence: 97%

“…Heat moisture and annealing treatment slightly increased seal strength. 142 There are other studies on the influences of potential reinforcements in biodegradable films, such as blends with cellulose, chitosan, bagasse particles, natural fibres, graphene oxide and/or nanoparticles. [143][144][145][146][147][148][149][150][151][152][153] Pure corn starch and its blends with amylose, cellulose and methylcellulose achieve maximum seal strength values between 0.2 and 0.4 N.mm À1 at a jaw temperature of 166 C, using an impulse sealer.…”

Section: Starchmentioning

confidence: 99%

Seal materials in flexible plastic food packaging: A review

2023

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Flexible packaging has many advantages in the food industry, arising from low weight, formability, multilayer complexity and cost. Heat sealing is a very efficient technique to close flexible food packaging. Currently, many thermoplastic materials are used in seal layers. A seal can be formed when these materials are heated and brought into contact; thereafter, polymer chains diffuse across the seal interface and entangle. Hydrogen bonds, polar and ionic interactions are molecular forces that can come into play, depending on the thermoplastic materials that are used in the seal layer. Bonds between identical polymers, referred to as autohesion, are formed in pouch applications (e.g., horizontal and vertical form-fill-seal packages). In lidding applications, the flexible film is sealed to a rigid cup, tray or bottle, whereby bonds can be formed between non-identical polymers because the materials are often provided by different suppliers. All heat seal technologies imply heating of seal layers but differ in the heating principle. In the food industry and in most scientific seal studies, the seals of mono-and multilayered packaging are mainly formed by conductive heating. Recently, the use of emerging technologies, such as ultrasonic and laser heating, is increasingly described in recent papers. Applied seals are characterized by strength after a specified cooling time. Immediately after heating, this strength is referred to as hot tack. A good seal performance is crucial to guarantee food safety and quality. Besides strength, tightness is important to prevent food degradation, caused by microorganisms and external gases, and to keep aromatic gases inside the package. This review aims to give a literature overview that can support stakeholders in the food industry to improve and optimize the material selection in flexible packaging, in order to obtain seals with desired tightness and strength. Heat seal studies on materials and seal technology of flexible food packaging, such as pouches and lidding films, are considered. Scientific data are categorized from a materials' perspective, based on chemical structure, which is revealed by chemical and thermal analysis. A majority of the seal studies is categorized in a first section on polyolefins as seal layers. The following sections describe the seal functionality of (i) ethylene copolymers, such as ionomers; and (ii) polyesters, such as poly (ethylene terephthalate), pol (lactic acid) and poly (butylene succinate). The role of plasticizers, fillers and other

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“…The supernatant was gently decanted into a petri dish and dried for 12 h at 103°C. The weight of swelling granules was determined after decantation (Dutta & Sit, 2022). The following formulae were used to compute the swelling power and % solubility:…”

Section: Swelling Power and Solubilitymentioning

confidence: 99%

Physicochemical properties of barley starch and effect of substitution of wheat flour with barley starch on texture and sensory properties of bread

Devi,

Singh,

Dutta

et al. 2024

eFood

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In the present study, starch was isolated from barley and the physicochemical and functional properties of the starch were examined. Then the starch was used to prepare bread by substituting wheat flour at three different levels, namely 5%, 10%, and 15%. The rheological properties of the dough and the texture and sensory properties of the prepared breads were investigated. The moisture, protein, starch, fat and ash content of the barley starch (BS) were 10.39 ± 0.03%, 0.08 ± 0.02%, 94.30 ± 0.02%, 0.12 ± 0.03%, and 0.09 ± 0.04%, respectively, whereas the amylose content of the BS was 18.68 ± 0.01%. The rheological study showed the pseudoplastic nature of BS. The elastic moduli values were higher than viscous moduli values for the control dough, and dough prepared by substituting 5% and 10% BS. But in the case of 15% substitution, the elastic moduli values were lower than viscous moduli values. The texture and sensory evaluation studies also showed that bread prepared by substituting wheat flour with BS has better texture and consumer acceptability than the control sample. It can be concluded that wheat flour can be substituted with BS by up to 10% to improve the texture of the bread.

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Comparison of Properties of Films Prepared from Potato Starch Modified by Annealing and Heat–Moisture Treatment

Cited by 16 publications

References 75 publications

Mimosa‐Inspired High‐Sensitive and Multi‐Responsive Starch Actuators

Mimosa‐Inspired High‐Sensitive and Multi‐Responsive Starch Actuators

Seal materials in flexible plastic food packaging: A review

Physicochemical properties of barley starch and effect of substitution of wheat flour with barley starch on texture and sensory properties of bread

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