Edible films based on starch and chitosan. Effect of starch source and concentration, plasticizer, surfactant's hydrophobic tail and mechanical treatment

Santacruz, Stalin; Rivadeneira, C.; Castro, Marlon

doi:10.1016/j.foodhyd.2015.03.019

Cited by 148 publications

(87 citation statements)

References 51 publications

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“…Addition of chitosan decreased WVTR of the films significantly. With increasing chitosan concentration and thus an increase in the amount of the amino groups, WVTR decreased indicating that the reduction of WVTR is according to the hydrogen bonding interaction between amino group of chitosan and hydroxyl group of starch and the insoluble in water of chitosan (Antoniou et al, 2015;Santacruz et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

“…The focus of the research in this area has been on studying the formation, diversity, availability, and unique characteristics of edible films from different sources, e.g. kefiran, starches of different sources, guar, alginate, chitosan, agar, and gelatin (Al-Hassan & Norziah, 2012;Galus & Lenart, 2013;Santacruz et al, 2015). Starch-based films are suitable for use as edible films.…”

Section: Introductionmentioning

confidence: 99%

“…Starch-based films are suitable for use as edible films. They have colorless, odorless, tasteless and good barrier properties (Santacruz et al, 2015). The addition -99 -of plasticizer is required to enhance the film elasticity.…”

Section: Introductionmentioning

confidence: 99%

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Physical and mechanical properties of composite edible films from sago starch and bulk chitosan

Pimsen¹,

Deawan²,

Rattanakomon³

et al. 2017

j.appsci

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The objective of this study was to investigate physical and mechanical properties, such as thickness, water vapor permeability, tensile strength, elongation at break, differential scanning calorimetry (DSC) and microstructure of composite edible films. The film was prepared by casting sago starch from sago palm (Metroxylon sagu) as film base with 10-50 %w/w glycerol as plasticizer and adding bulk chitosan as a reinforcing material (0.1, 0.3, and 0.5 %w/w). The continuous, homogenous and transparent films were obtained. With regard to mechanical properties, tensile strength decreased when the percentage of glycerol increased. Elongation at break (%E) improved with increasing percentage of glycerol from 10 %w/w to 50 %w/w. However, water vapor permeability properties diminished in all samples when the percentage of chitosan increased. The morphological study of the composite films exhibited rougher surfaces with increasing chitosan in the films. DSC thermograms showed that glycerol incorporated into composite films diminished the onset temperature (T0) and degradation temperature (Td). Having these physical and mechanical properties, this edible film has a potential to apply for food packaging purposes. Moreover, this edible film is proved to be more cost-effective and environmentally friendly.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physical and mechanical properties of composite edible films from sago starch and bulk chitosan

Pimsen¹,

Deawan²,

Rattanakomon³

et al. 2017

j.appsci

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show abstract

“…2.7 Pengukuran Ketebalan (Santacruz et al, 2015(Santacruz et al, , 2007 [9] Pengukuran ketebalan edible film diukur dengan menggunakan hand micrometer dengan ketelitian 0,01 mm pada beberapa titik atau 3 titik berbeda, kemudian hasil pengukuran dirata-rata. Ketebalan film dinyatakan dalam satuan mm dan micrometer yang digunakan mempunyai ketelitian µm.…”

Section: Uji Tensile Strengthunclassified

Penggunaan Eucheuma sp dan Chitosan Sebagai Bahan Edible Film terhadap kualitasnya.

Setijawati

2017

JFMR

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AbstrakCaragenan dan chitosan merupakan bahan yang dapat digunakan sebagai bahan edible film. Tujuan penelitian adalah mencari pengaruh penggunaan bahan campuran antara kappa caragenan, iota caragenan dan chitosan dalam perbandingan terhadap kualitas edible film. Metode penelitian adalah laboratorium eksperimental desain dengan perlakuan yaitu campuran bahan kappa caragenan, iota caragenan dan chitosan dalam berbagai perbandingan; Variabel terikat meliputi: transmisi uap air, elongasi, uji kuat tarik, ketebalan. Desain penelitian ANOVA dengan Rancangan Acak Lengkap yang diulang 3 kali..Analisa data menggunakan SPSS 17.Hasil penelitian menunjukkan bahwa kualitas edible film yang diamati melalui uji tensile strength,elongasi,ketebalan dan transmisi uap air sangat dipengaruhi oleh bahan edible film, terutama penggunaan kappa caragenan dalam campurannya. Edible film yang tidak menggunakan bahan kappa caragenan menunjukkan kualitas yang tidak dapat diuji lanjut karena retak dan sobek dilihat dari morfologi.Perlakuan terbaik didapatkan pada perlakuan kappa caragenan, iota caragenan dan chitosan dalam perbandingan 3:1:0 dengan nilai elongasi 13,55%;transmisi uap air 2,38 g/m 2 .jam. Perbandingan bahan 3:0:1 memberikan nilai tensile strength sebesar 36,83 N/mm 2 , ketebalan terendah sebesar 47,67µm pada perlakuan dengan perbandingan bahan 1:1:1. Kualitas terbaik diamati berdasarkan penampakan yang bening, transparan, tipis dengan nilai tensile strength dan elongasi tertinggi.

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“…Tubers starch is a potential carbohydrate as the material of film preparation because of their capability forming a good film and its abundance in every region [1][2][3][4][5]. Starch consists two main components they are linear polymer defined as amylose and branched polymer known as amylopectin [6].Yulianti and Ginting [7] have made edible film using various type of tubers starch there were cassava, sweet potato, ganyong (Canna edulis) and arrowroot.…”

Section: Introductionmentioning

confidence: 99%

Improving Properties of Arrowroot Starch (Maranta arundinacea)/PVA Blend Films by Using Citric Acid as Cross-linking Agent

Sholichah

Purwono

Nugroho

2017

IOP Conf. Ser.: Earth Environ. Sci.

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Abstract. This research studied the effect of PVA as organic polymer and citric acid as crosslinker agent in the arrowroot starch/PVA blend films. The properties of films were investigated by water uptake, water vapor permeability, mechanical properties, thermal stability, spectra of FTIR and XRD patterns. PVA used in this research influenced the film properties at the highest concentration. The cross-linkingsinter or intra molecules of arrowroot and PVA were developed as ester bonds which are formed from the reaction of hydroxyl groups consisting of starch and PVA with citric acid. The ester bond was confirmed by FTIR spectra. The increase of the amount of citric acid affected significantly on physical, chemical and mechanical properties, water uptake, WVP and crystallinity. Water barrier level was reduced by decreasing of water uptake and WVP succeeded significantly with increased crosslinking. Cross-linking impact the thermal stability of the films. The elasticity of the films also increases the production of citric acid as a plasticizer in the making of the films as a food packaging material.

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Edible films based on starch and chitosan. Effect of starch source and concentration, plasticizer, surfactant's hydrophobic tail and mechanical treatment

Cited by 148 publications

References 51 publications

Physical and mechanical properties of composite edible films from sago starch and bulk chitosan

Physical and mechanical properties of composite edible films from sago starch and bulk chitosan

Penggunaan Eucheuma sp dan Chitosan Sebagai Bahan Edible Film terhadap kualitasnya.

Improving Properties of Arrowroot Starch (Maranta arundinacea)/PVA Blend Films by Using Citric Acid as Cross-linking Agent

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