Effect of Cross-Linking Modification on Structural and Film-Forming Characteristics of Pearl Millet (Pennisetum glaucum L.) Starch

Abstract

Pearl millet starch was modified using epichlorohydrin (EPI) at different concentrations (0.1%; 0.3%; 0.5%; and 0.8%) and evaluated for physicochemical, rheological, in vitro digestibility, and film-forming characteristics. The degree of cross-linking was observed at higher levels (0.5% and 0.8%) of EPI. Upon cross-linking, breakdown and setback viscosity reduced whereas pasting temperature was increased. Storage modulus (G′) and loss modulus (G″) value of cross-linked (CL) starches ranged between 2877 to 5744 Pa and 168 to 237 Pa, respectively, during the frequency sweep test. A drastic decrease was observed for steady shear (yield stress and consistency index) characteristics of CL starches. Resistant starch (RS) content was increased after starch modification, which imparts its nutritional values and starch modified at 0.8% had the highest RS content. Modifications of starch at different levels had significant effects on the moisture, opacity, solubility and mechanical properties of films. Outcomes of this study will be helpful to understand the properties of native and CL starches for their potential applications in preparation of edible films.

Development and Characterization of Active Native and Cross-Linked Pearl Millet Starch-Based Film Loaded with Fenugreek Oil

“…[ 10 ].Films made with starch are tasteless, odorless, flexible, of moderate strength, transparent, and moderately permeable to CO 2 , O 2, and moisture [ 11 ]. Using native starch to prepare edible films brings undesirable properties such as higher water vapor permeability, unattractive appearance, lesser stability during thermal and mechanical operations [ 10 , 12 ]. Starch modification can overcome these undesirable properties by using chemical and physical agents to improve starches’ applicability [ 12 ].…”

“…Using native starch to prepare edible films brings undesirable properties such as higher water vapor permeability, unattractive appearance, lesser stability during thermal and mechanical operations [ 10 , 12 ]. Starch modification can overcome these undesirable properties by using chemical and physical agents to improve starches’ applicability [ 12 ]. A simultaneous utilization in filmsofstarchin combination with hydrocolloids (such as guar gum, xanthan gum) or pectin (which for some applications is too brittle) can modify the film’s mechanical resistance [ 13 , 14 ].…”

Synthesis and detailed characterization of sustainable starch‐based bioplastic

“…In contrast, the thermogram of the cross‐linked bioplastics has narrow and intense endothermic curve peaks above 150°C (Figure 6a). The extent of cross‐linking depends on several factors such as the botanical source of starch and the cross‐linking agent used 34 . Butt et al reported that the development of bioplastics with starch, glycerol, and CA proceeds in two stages.…”

“…The extent of crosslinking depends on several factors such as the botanical source of starch and the cross-linking agent used. 34 Butt et al reported that the development of bioplastics with starch, glycerol, and CA proceeds in two stages. In the first stage, glycerol citrate esters are produced which further react with starch, resulting in the formation of crosslinking bonds causing substantial changes in its thermal properties.…”

Octenyl Succinic Anhydride Modified Pearl Millet Starches: An Approach for Development of Films/Coatings

“…As a result, native starches are modified to provide more suitable qualities for food applications. Chemical alterations cause structural changes in starches, improving their physicochemical qualities and allowing them to be used in various industrial applications [3,4]. High viscosity, greater thickening power, minimal gelatinization, and retrogradation are just a few of the benefits of starch succinate [5].…”