Development and characterization of edible films based on modified corn starch and grape juice

Yıldırım-Yalçın, Meral; Şeker, Mahmut; Sadıkoğlu, Hasan

doi:10.1016/j.foodchem.2019.04.006

Cited by 62 publications

(33 citation statements)

References 41 publications

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“…Different approaches to overcome these drawbacks have been studied. Some of them are related to novel biocomposite preparation, mixing starch with plant extracts, essential oils, and other natural products to provide biological properties [115][116][117][118][119][120][121]. 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].…”

Section: Starchmentioning

confidence: 99%

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Nešić

Cabrera‐Barjas

Dimitrijević-Branković

et al. 2019

Molecules

208

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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.

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Section: Starchmentioning

confidence: 99%

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Nešić

Cabrera‐Barjas

Dimitrijević-Branković

et al. 2019

Molecules

208

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“…They are also known to maintain the original quality and aesthetic of the wrapped products because they are colorless, odorless and tasteless (Akman et al, 2021). However, starch, because of its dominant attributes that impart positively on the structural and functional properties of the resulting films, is the most patronized base material of all the renewable sources for the development of edible films (Yildirim-Yalçin et al, 2019).…”

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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“…As previously mentioned, STMP links to GG molecules through the free hydroxyl groups. There was also formation of a new band at 1275 cm − 1 , which could be associated with phosphate vibration (P--O) (Yıldırım-Yalçın et al, 2019). This obvious drop in O -H bond intensity coupled with phosphate bond formation, indicates that crosslinking of GG with STMP was successful.…”

Section: Fourier-transform Infrared (Ftir) Spectroscopymentioning

confidence: 96%

“…However, there is no denying that high water solubility narrows down films application to only foods that are low in moisture content. Phosphate crosslinking of GG has been shown to decrease its solubility as well as assigning films made out of GG enhanced physical properties (Borges et al, 2013;Yıldırım-Yalçın, Ş eker, & Sadıkoglu, 2019). sodium trimetaphosphate (STMP) is a safe, non-toxic, FDA approved cross-linking agent commonly used for crosslinking starch in the food industry (Gliko-Kabir, Penhasi, & Rubinstein, 1999;Huang et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Assessment of the performance of several novel approaches to improve physical properties of guar gum based biopolymer films

Kırtıl

Aydoğdu

Svitova

et al. 2021

Food Packaging and Shelf Life

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Biopolymer-based films are natural, renewable, nontoxic and biodegradable alternatives to plastic packaging. Despite years of ongoing research, biopolymer films still lag much behind plastic films in mechanical and barrier properties. In this study, guar gum (GG) based films were prepared to evaluate the potential of some novel applications in enhancing films physical properties. For this purpose, GG and glycerol based films were prepared with varying amounts of orange peel oil (1%, 2% v/v), and/or reinforced with halloysite nanotubes (HNT), and crosslinked with sodium trimetaphosphate (STMP). Oil incorporation, despite weakening films' mechanical strength, increased film hydrophobicity and enhanced its water barrier properties. Crosslinking, decreased films' relatively high solubility while also improving other film properties. Orange peel oil preserved its antimicrobial activity and HNT stabilized GG films provided controlled release of volatile essential oil. Findings indicated the possibility of improving physical properties of GG films with the methods employed.

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Development and characterization of edible films based on modified corn starch and grape juice

Cited by 62 publications

References 41 publications

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

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

Assessment of the performance of several novel approaches to improve physical properties of guar gum based biopolymer films

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