Development of biodegradable films based on purple yam starch/chitosan for food application

Costa, Joice Camila Martins da; Miki, Karine Sayuri Lima; Ramos, Amanda da Silva; Teixeira‐Costa, Barbara Elisabeth

doi:10.1016/j.heliyon.2020.e03718

Cited by 64 publications

(29 citation statements)

References 33 publications

(50 reference statements)

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“…Also, well-dispersed nanofiber hinders the path for water molecule diffusion through the film due to the more compact, homogeneous polymer structures [29]. As shown in Figure 6, the WVP value of the GU/CH/20BC film is 3:7 × 10 −11 g m −1 s −1 Pa −1 (24 h), similar to that found in a previous study on the improvement of the shelf life of yam starch/chitosan-coated apples [36]. Therefore, this film has a good potential for the shelf life of various food types.…”

Section: Transparencysupporting

confidence: 84%

Antimicrobial Edible Film Prepared from Bacterial Cellulose Nanofibers/Starch/Chitosan for a Food Packaging Alternative

Abral

Pratama

Handayani

et al. 2021

International Journal of Polymer Science

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As a contribution to the growing demand for environmentally friendly food packaging films, this work produced and characterized a biocomposite of disintegrated bacterial cellulose (BC) nanofibers and tapioca starch/chitosan-based films. Ultrasonication dispersed all fillers throughout the film homogeneously. The highest fraction of dried BC nanofibers (0.136 g) in the film resulted in the maximum tensile strength of 4.7 MPa. 0.136 g BC nanofiber addition to the tapioca starch/chitosan matrix increased the thermal resistance (the temperature of maximum decomposition rate from 307 to 317°C), moisture resistance (after 8 h) by 8.9%, and water vapor barrier (24 h) by 27%. All chitosan-based films displayed antibacterial activity. This characterization suggests that this environmentally friendly edible biocomposite film is a potential candidate for applications in food packaging.

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Section: Transparencysupporting

confidence: 84%

Antimicrobial Edible Film Prepared from Bacterial Cellulose Nanofibers/Starch/Chitosan for a Food Packaging Alternative

Abral

Pratama

Handayani

et al. 2021

International Journal of Polymer Science

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“…As shown in Figure 3, KGCL film exhibited a good microstructure in its cross-sectional surface, which may be related to the uniform dispersion of chitosan and KGM matrix and their good miscibility and compatibility, resulting in strong interaction and adhesion at the interface between chitosan and KGM [9]. The homogenous surface of CSCL film might be due to the complete dissolution of the starch and chitosan in its film-forming solution [50]. Therefore, as a packaging material for Mongolian cheese, KGCL and CSCL films possessed a better microstructure.…”

Section: Semmentioning

confidence: 97%

Characterization of Chitosan Films Incorporated with Different Substances of Konjac Glucomannan, Cassava Starch, Maltodextrin and Gelatin, and Application in Mongolian Cheese Packaging

Zheng

Zhou

et al. 2021

Coatings

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Four kinds of edible composite films based on chitosan combined with additional substances (konjac glucomannan, cassava starch, maltodextrin and gelatin) and the addition of lysozyme were prepared and used as packaging materials for Mongolian cheese. The prepared composite films were evaluated using scanning electron microscopy and Fourier transform infrared spectroscopy. The physicochemical properties of all chitosan composite films, including thickness, viscosity, opacity, color, moisture content, water vapor permeability, tensile strength and elongation at break, were measured. The results show that Konjac glucomannan–chitosan composite film presented the strongest mechanical property and highest transparency. The cassava starch–chitosan composite film presented the highest water barrier property. The study on the storage characteristics of Mongolian cheese was evaluated at 4 °C. The results show that the cheese packaging by cassava starch–chitosan composite film presented better treatment performance in maintaining the quality, reducing weight loss and delayering microbial growth.

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“…Kargarzadeh et al [ 17 ] reinforced rice husk fiber into starch biocomposite films and Yang et al [ 18 ] prepared wheat straw and polylactic acid biocomposite. To the best of the authors’ knowledge, research on active SPS films is relatively scarce, while several starch films have been reported on tuberous plants including potato starch [ 19 , 20 , 21 , 22 ], tapioca starch [ 3 , 23 , 24 ], cassava starch [ 25 , 26 , 27 , 28 ] and yam [ 29 , 30 ]. In this research, the starch and peel of purple sweet potato were utilized as starch-based films with pH-sensitive indicator dye.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films

Sohany

Tawakkal

Ariffin

et al. 2021

Foods

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In food packaging, smart indicator films based on natural resources have greatly attracted researchers to minimize the environmental issues as well as to satisfy consumer preferences for food safety. In this research, pH-sensitive films were prepared using purple-fleshed sweet potato starch (SPS) and sweet potato peel (SPP). Two categories of the film (i) SPS and (ii) SPS/SPP, were fabricated via solvent casting technique, incorporating different concentrations of commercial purple sweet potato anthocyanin (CA) at 0%, 1%, 1.5%, and 2% (w/v) and the physicochemical, mechanical, thermal, and morphological properties of the films were investigated. The thickness, water solubility, and swelling degree of the films increased with the increment of CA, whereas there were no significant changes in the water content (WC) of the films. Water vapor permeability (WVP) was decreased for SPS films while statistically similar for SPS/SPP films. The addition of CA reduced the tensile strength (TS) and tensile modulus (TM) yet increased the elongation at break (EaB) of the films as compared to films without CA. The FTIR results confirmed the immobilization of anthocyanin into the film. In SEM images, roughness in the surfaces of the CA-associated films was observed. A reduction of thermal stability was found for the films with anthocyanin except for the SPS/SPP CA 2% film. Furthermore, the CA-associated films showed a remarkable color response when subjected to pH buffers (pH 1 to 12) and successfully monitored chicken freshness. The fastest color migration was observed in acidic conditions when the films were immersed into aqueous, acidic, low fat, and fatty food simulants. The findings of this work demonstrated that the developed pH indicator films have the potential to be implemented as smart packaging to monitor food freshness and quality for safe consumption.

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Development of biodegradable films based on purple yam starch/chitosan for food application

Cited by 64 publications

References 33 publications

Antimicrobial Edible Film Prepared from Bacterial Cellulose Nanofibers/Starch/Chitosan for a Food Packaging Alternative

Antimicrobial Edible Film Prepared from Bacterial Cellulose Nanofibers/Starch/Chitosan for a Food Packaging Alternative

Characterization of Chitosan Films Incorporated with Different Substances of Konjac Glucomannan, Cassava Starch, Maltodextrin and Gelatin, and Application in Mongolian Cheese Packaging

Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films

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