Corn and cassava starch with carboxymethyl cellulose films and its mechanical and hydrophobic properties

Tavares, Katiany Mansur; Campos, Adriana de; Mitsuyuki, Milene Corso; Luchesi, Bruno Ribeiro; Marconcini, J. M.

doi:10.1016/j.carbpol.2019.115055

Cited by 102 publications

(56 citation statements)

References 71 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Another method has been through the film reinforcement with organic or inorganic nanoparticles (Ag ZnO, CuO) [122][123][124], nanoclays [125] or carbon nanotubes [126]. If a complete biodegradable/compostable film or coating would be desired, starch can be blended with polysaccharides, proteins, biodegradable polymers (PVA, PVP), and biopolyesters (PLA, PHB, PHBV, PCL, PBS, PBAT) [112,118,122,[127][128][129][130]. This approach allows the obtaining of novel biocomposites with improved properties that could be used as a carrier of different substances, releasing them in a controlled manner once in contact with foods [131].…”

Section: Starchmentioning

confidence: 99%

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Nešić

Cabrera‐Barjas

Dimitrijević-Branković

et al. 2019

Molecules

179

View full text Add to dashboard Cite

The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.

show abstract

Section: Starchmentioning

confidence: 99%

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Nešić

Cabrera‐Barjas

Dimitrijević-Branković

et al. 2019

Molecules

179

View full text Add to dashboard Cite

show abstract

“…A trend was observed for WVP, where cassava starch had the lowest value, and WVP increased with increasing amylose concentration to a point where it remained unchanged. A related study similarly compared films prepared from cassava (18% amylose) and corn (28% amylose) starches and likewise found that cassava produced superior films in terms of TS, EAB, and WVP, while EM measurements were comparable (Tavares et al., 2019).…”

Section: Films With Enhanced Mechanical and Barrier Propertiesmentioning

confidence: 98%

“…WVP was decreased for all films with CNFs relative to the control films but reached the maximum value at an incorporation of 7.5 wt%. When CNFs were incorporated from 5 to 20 wt% into corn starch films , all films exhibited improved TS, EAB, EM, and WVP relative to reference films but 15 wt% proved to be the optimal incorporation for all metrics incorporated ( Tavares et al (2019) found that incorporation of carboxymethyl cellulose led to drastic improvements in the TS and EAB of corn starch films (+90% and 850%, respectively; Table 2, entry 15) with no statistically significant change to any of the mechanical properties of cassava starch films, highlighting the inherent variability in mechanical properties of quite similar film formulations. More in-depth studies on NCs have revealed that the source and preparation method are paramount in determining the mechanical properties.…”

Section: Cellulose As An Additivementioning

confidence: 99%

“…A key focus of this review is to delineate the extent to which additives impact film mechanical/barrier properties. Finally, the method of film synthesis (Table 2, entry 20) and conditioning humidity and time (Table 2, entry 23) can have a drastic impact on the films’ properties (Andretta, Luchese, Tessaro, & Spada, 2019; Galindez, Daza, Homez‐Jara, Eim, & Vaquiro, 2019; Luchese, Abdalla, Spada, & Tessaro, 2018; Sapper, Talens, & Chiralt, 2019; Tavares, de Campos, Mitsuyuki, Luchesi, & Marconcini, 2019). Computational techniques like principal component analysis (PCA) or central composite design and response surface methodology have been implemented to rapidly deduce the impact of multiple independent variables.…”

Section: Hurdles To Developing Starch‐based Filmsmentioning

confidence: 99%

See 1 more Smart Citation

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

Lauer

Smith

2020

Comp Rev Food Sci Food Safe

102

View full text Add to dashboard Cite

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.

show abstract

“…It is one of the main food sources worldwide. In the 1600s and 1700s, the Americans used corn as their staple food, and in the 1800s, corn turned out to be one of the important commercial crops [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

A Comprehensive Review on Corn Starch-Based Nanomaterials: Properties, Simulations, and Applications

et al. 2020

View full text Add to dashboard Cite

Corn (Zea mays L.) is one of the major food crops, and it is considered to be a very distinctive plant, since it is able to produce a large amount of the natural polymer of starch through its capacity to utilize large amounts of sunlight. Corn starch is used in a wide range of products and applications. In recent years, the use of nanotechnology for applications in the food industry has become more apparent; it has been used for protecting against biological and chemical deterioration, increasing bioavailability, and enhancing physical properties, among other functions. However, the high cost of nanotechnology can make it difficult for its application on a commercial scale. As a biodegradable natural polymer, corn starch is a great alternative for the production of nanomaterials. Therefore, the search for alternative materials to be used in nanotechnology has been studied. This review has discussed in detail the properties, simulations, and wide range of applications of corn starch-based nanomaterials.

show abstract

Corn and cassava starch with carboxymethyl cellulose films and its mechanical and hydrophobic properties

Cited by 102 publications

References 71 publications

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

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

A Comprehensive Review on Corn Starch-Based Nanomaterials: Properties, Simulations, and Applications

Contact Info

Product

Resources

About