Development and characterization of tapioca starch/pectin composite films incorporated with broccoli leaf polyphenols and the improvement of quality during the chilled mutton storage

Starch-based edible packaging: rheological, thermal, mechanical, microstructural, and barrier properties – a review

“…This observation suggested that BLPs played an important role in promoting the cross-linking bonds between pectin and tapioca starch. 54 The addition of carvacrol and citral EOs to the sago starch/ guar gum-blend lm led to irregularities in the lm surface (Fig. 2f).…”

“…This observation suggested that BLPs played an important role in promoting the cross-linking bonds between pectin and tapioca starch. 54…”

“…This shift of the peak to a higher wavenumber suggested the increase in the hydrogen bonding between tapioca starch and pectin due to BLPs. 54…”

“…A similar increase in TS was observed after the incorporation of broccoli leaf polyphenols (BLPs) in the tapioca starch/pectin (TSP)-based film as compared to the control film, whereas the EAB of the TSP/BLP-based composite film was reduced as compared to that of the control TSP film. 54 On incorporation of 3% Viola odorata extract (VOE) in the potato starch-based film, the TS of the film was significantly reduced from 39.84 to 36.67 MPa. Moreover, the EAB of the film was found to have increased from 11.09 to 12.39% due to the weakening of intermolecular forces caused by the phenolic compounds of VOE.…”

“…Furthermore, the TSP film with added BLPs showed a significantly lower WVP value as compared to the neat TSP film. 54 For the extension of the shelf-life of packaged food products, the WVP of edible films plays an important role in preventing moisture loss and gain in packaged food products. 26 The water vapor may transfer from the internal or external environment through the packaging film, which may result in a reduction in food shelf-life and its deterioration.…”