Effect of glycerol and amylose enrichment on cassava starch film properties

Alves, Vanessa Dias; Mali, Suzana; Beléia, Adelaide Del Pino; Grossmann, Maria Victória Eiras

doi:10.1016/j.jfoodeng.2005.12.007

Cited by 211 publications

(147 citation statements)

References 30 publications

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“…The values obtained are lower than those observed for cassava starch films [35,36] and PLA/TPS films [29] and greater than PLA films with synthetic phenolic antioxidants added [37] . The presence of PLA promoted a hydrophobic character of the material and was responsible for decreasing the WVP because the material permeability is strongly influenced by the hydrophobic or hydrophilic nature of its components.…”

Section: Water Vapor Permeability (Wvp)contrasting

confidence: 67%

Poly(lactic acid)/thermoplastic starch sheets: effect of adipate esters on the morphological, mechanical and barrier properties

et al. 2016

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SbstractBlends of poly(lactic acid) (PLA) and thermoplastic starch (TPS) plasticized with adipate esters (diisodecyl adipate and diethyl adipate) having different molecular weight were used to produce sheets. The calendering-extrusion process at a pilot scale was used, and the mechanical, barrier, and morphological characterization of the obtained materials were performed. The increase in the TPS content affected the mechanical properties of the sheets by increasing the elongation and decreasing the rigidity. TPS conferred a more hydrophilic character to the sheets, as observed from the water vapor permeability results. The sheets plasticized with diisodecyl adipate (DIA), having a higher molecular weight, had better mechanical and barrier properties than diethyl adipate (DEA) plasticized sheets, indicating that DIA was more effective as plasticizer. Micrographs obtained by confocal laser microscopy and scanning electron microscopy showed different morphologies when different proportions of PLA and TPS were used (dispersed or co-continuous structures), which were strongly associated with the mechanical and barrier properties.

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Section: Water Vapor Permeability (Wvp)contrasting

confidence: 67%

Poly(lactic acid)/thermoplastic starch sheets: effect of adipate esters on the morphological, mechanical and barrier properties

et al. 2016

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“…Moisture content increased significantly with increasing glycerol concentration, irrespective of the cassava variety (Table 3). This result concurred with Alves et al [28] and Lopez et al [5], which observed an increase in moisture content of the starch-based films following an increase in the concentration of glycerol. This phenomenon is linked to the hydrophilic properties of glycerol.…”

Section: Film Preparations and Thickness Measurementssupporting

confidence: 91%

“…The WVP of the starch-based films made from the three improved cassava varieties with glycerol at 25 and 30% concentrations, showed a significant difference ( Table 4 -11 g/m s Pa, at 25% and 30% glycerol, respectively. Similarly, many previous authors have also observed an increase in WVP with an increase in glycerol content of starch-based films [22,[28][29][30][31][32][33]. This phenomenon has been explained by a decrease in intermolecular forces between polymer chains as the plasticiser concentration is increased, thus, increasing the free volume and movement of molecular chains [34], which promotes the dissemination of water molecules through the film.…”

Section: Resultssupporting

confidence: 59%

Water Vapor Permeability of Edible Films Based on Improved Cassava (Manihot esculenta Crantz) Native Starches

Yd¹,

Nindjin²,

Fa³

et al. 2017

J Food Process Technol

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Starch is used in the production of edible biodegradable packaging as an attractive alternative to synthetic polymers because it is a natural biopolymer of low cost and high availability. Many studies have been carried out on films based on cassava starch and the results show that these have good flexibility and low water vapor permeability. This present research was conducted to analyse the effect of glycerol, peanut oil and soybean lecithin on the water vapor permeability (WVP) of edible films based on improved cassava (Manihot esculenta Crantz) native starches from Côte d'Ivoire. The films were prepared using 4 g cassava starch, 25% and 30% glycerol (w/w), 5% and 10% peanut oil (w/w) and 0% to 5% soybean lecithin (w/w oil) in Petri dishes. The WVP of the films was determined at 25°C and 75% relative humidity. The moisture content of the films was determined in an oven at 105°C and the film thickness was determined manually using a micrometer. The resulting films were homogeneous, transparent and crack-free. WVP, moisture content and thickness of the films increased with increasing glycerol concentration. Increasing the concentrations of the peanut oil and soybean lecithin decreased the thickness and increased the moisture content of the films. The combination of glycerol and peanut oil increased the WVP of the films, whereas addition of soybean lecithin had no effect. The lowest WVP values were obtained using 25% glycerol, 5% peanut oil and 5% soybean lecithin. Starch obtained from improved cassava varieties cultivated in Côte d'Ivoire can be a potential ingredient in the production of food packaging.

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“…Grewia gum (500 mg) was compressed at 3, 4, 5, 6 or 7 KgF/cm 2 , maintaining for 60 seconds, using a KBr press (Specac 15.011, Germany). Thereafter, the thickness and diameter of the compacts were measured in triplicate using a digital slide calliper (The Starett Co, MA).…”

Section: Heckel Analysis Of Grewia Gum Compactsmentioning

confidence: 99%

“…This is because they are renewable resources and are environmentally friendly. Edible or biodegradable films from natural polysaccharides have the potential to replace their synthetic counterparts as packaging materials and also as coatings for solid dosage forms [2].…”

Section: Introductionmentioning

confidence: 99%