Development of edible blend films with good mechanical and barrier properties from pea starch and guar gum

Saberi, Bahareh; Thakur, Rahul; Bhuyan, Deep Jyoti; Vuong, Quan V.; Chockchaisawasdee, Suwimol; Golding, Jonathan M.; Scarlett, Christopher J.; Stathopoulos, Costas E.

doi:10.1002/star.201600227

Cited by 35 publications

(27 citation statements)

References 61 publications

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“…The influences of different active compounds on tensile strength, percent elongation at break and Young's modulus of PSGG films are displayed in Table 3. The tensile strength, the percent elongation at break, and Young's modulus of PSGG film was 27.8 MPa,16.2%,and 175.7 MPa, respectively (Saberi et al, 2016a). Differences in the films mechanical properties were observed and could be related to different interaction of antimicrobial compounds with PS and but increase in their concentration to 3× and 4× MIC showed a significant change in these parameters.…”

Section: Mechanical Propertiesmentioning

confidence: 93%

“…The film-forming solution was prepared by dissolving pea starch (2.5 g), guar gum (0.3 g) and 25% w/w glycerol based on the dry film matter in 100 ml degassed deionized water with gentle heating (about 40 °C) and magnetic stirring. In another study, we determined the optimized amount of film ingredients by using Box-Behnken response surface design (BBD) (Saberi et al, 2016a). The aqueous suspension was gelatinized at 90 °C for 20 min on a hot plate with continuous stirring.…”

Section: Preparation Of Film-forming Solutionmentioning

confidence: 99%

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Characterization of pea starch-guar gum biocomposite edible films enriched by natural antimicrobial agents for active food packaging

Saberi

Chockchaisawasdee

Golding

et al. 2017

Food and Bioproducts Processing

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Antimicrobial activity of epigallocatechin-3-gallate (EGCG) and two native Australian plants blueberry ash (BBA) fruit and macadamia (MAC) skin extracts against nine pathogenic and spoilage bacteria and seven strains of fungi, using an agar well diffusion assay were investigated. The minimum inhibitory concentrations (MIC) of these compounds were calculated using 96-well microtiter plates method. Finally, active antimicrobial packaging films were prepared by incorporation of EGCG, BBA and MAC extracts at 1-, 2-, 3-, and 4fold of their correspondence MIC values into edible films based on pea starch and guar gum (PSGG). The antimicrobial activity of films was investigated against target microorganisms by agar disc diffusion technique and quantified using the viable cell count assay. Among the test microorganisms, Salmonella typhimurium and Rhizopus sp. were the most resistance to active films. Films containing EGCG showed the highest activity against all test strains. As the concentration of compounds increased higher than 2 × MIC, the mechanical characteristics of the films were affected considerably. The results indicated that EGCG-PSGG, BBA-PSGG and MAC-PSGG films can be used as active food packaging systems for preserving food safety and prolonging the shelf-life of the packaged food.

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Section: Mechanical Propertiesmentioning

confidence: 93%

Section: Preparation Of Film-forming Solutionmentioning

confidence: 99%

Characterization of pea starch-guar gum biocomposite edible films enriched by natural antimicrobial agents for active food packaging

Saberi

Chockchaisawasdee

Golding

et al. 2017

Food and Bioproducts Processing

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“…Means at same column with different lower case are significantly different (P ˂ 0.05). Please refer toSaberi et al (2016b) andSaberi et al (2016a).…”

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confidence: 99%

Physical, Barrier, and Antioxidant Properties of Pea Starch-Guar Gum Biocomposite Edible Films by Incorporation of Natural Plant Extracts

Saberi

Vuong

Chockchaisawasdee

et al. 2017

Food Bioprocess Technol

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Active food packaging based on pea starch and guar gum (PSGG) films containing natural antioxidants (NAs) was developed. Four kinds of NAs (epigallocatechin gallate (EGCG), blueberry ash (BBA) fruit extract, macadamia (MAC) peel extract, and banana (BAN) peel extract) were added into PSGG-based films as antioxidant additive. The effects of these compounds at different amounts on physical and antioxidant characteristics of PSGG film were investigated. The antioxidant activity was calculated with three analytical assays: DPPH radical scavenging ability assay, cupric reducing antioxidant capacity (CUPRAC) and ferric reducing activity power (FRAP). EGCG-PSGG films showed higher antioxidant activity, followed by BBA-PSGG, MAC-PSGG and BAN-PSGG films, at all concentrations (0.75-3 mg/mL) and with all procedures tested. Additionally, the antioxidant activity of films showed a concentration dependency. The results revealed that addition of NAs made the PSGG film darker and less transparent. However, the moisture barrier was significantly improved when NAs were incorporated into the film. The FTIR spectra were examined to determine the interactions between polymers and NAs. The results suggested that incorporation of EGCG, BBA, MAC, and BAN into PSGG film have great potential for use as active food packaging for food preservation.

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“…The difference between achieved and predicted value of the optimum point was taken at p < 0.05. [ 25 ]…”

Section: Methodsmentioning

confidence: 99%

Rye Flour and Cellulose Reinforced Starch Biocomposite: A Green Approach to Improve Water Vapor Permeability and Mechanical Properties

Beigmohammadi

Barzoki²,

Shabanian

2020

Starch Stärke

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Research on starch-based biopolymers has increased because of their potential as environmentally friendly biodegradable substitutes to typical plastics. This study investigates the effect of rye flour as a main reinforcement agent as well as cellulose and citric acid in biocomposite starches on improving their water vapor permeability (WPF) and mechanical properties. The optimum point of the starch biocomposites obtained by Design of Experiments software 7.1.5 is run with 10% cellulose,and 10% rye flour with a WPF value equal to 8.7E-10 g s −1 m −1 Pa −1 , water uptake (WU) of 3.42%, and good mechanical properties. Validation of the optimum point does not show significant difference between the predicted and the actual values. There is some strong hydrogen and physical bonding in the optimized starch biocomposite that changes the intensity of the absorption bands and improves the mechanical properties.

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Development of edible blend films with good mechanical and barrier properties from pea starch and guar gum

Cited by 35 publications

References 61 publications

Characterization of pea starch-guar gum biocomposite edible films enriched by natural antimicrobial agents for active food packaging

Characterization of pea starch-guar gum biocomposite edible films enriched by natural antimicrobial agents for active food packaging

Physical, Barrier, and Antioxidant Properties of Pea Starch-Guar Gum Biocomposite Edible Films by Incorporation of Natural Plant Extracts

Rye Flour and Cellulose Reinforced Starch Biocomposite: A Green Approach to Improve Water Vapor Permeability and Mechanical Properties

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