Effect of oxidation level on the dual modification of banana starch: The mechanical and barrier properties of its films

Abstract

Banana starch was oxidized at three different levels and then acetylated. The double-modified starch was used for film preparation. The physical, mechanical, and barrier properties were tested. The oxidation level increased the whiteness of the film, and the second modification (acetylation) did not affect this parameter. The solubility increased with temperature and oxidation level. However, acetylation decreased the solubility value. At the longest storage times, the solubility decreased because of starch reorganization inside the polymeric matrix. In general, oxidation increased the tensile strength of the films, and a slight increase was observed when the oxidized starch was acetylated. This effect was more noticeable at the longest storage time. The oxidation level decreased the percentage elongation at break, and a slight effect due to acetylation was observed. The film of oxidized-acetylated starch showed a higher elastic modulus

Development and characterization of biodegradable films from whey protein concentrate, psyllium husk and oxidized, crosslinked, dual‐modified lotus rhizome starch composite

“…In addition, oxidation in dual‐modified starches was carried out at an active chlorine concentration of 0.5%, which also favored a reduction in solubility of dual‐modified starch composite biodegradable films. Solubility of biodegradable films is an important factor because, with higher solubility, polymers are more susceptible to degradation …”

“…Solubility of biodegradable films is an important factor because, with higher solubility, polymers are more susceptible to degradation. 26 The WVP of native and modified lotus rhizome starch composite films is presented in Table 3. WVP of oxidized starch composite film, at low level of starch oxidation (0.5%), was observed to be significantly lower than that of native starch composite film.…”

Effect of dual modification of banana starch and storage time on thermal and crystallinity characteristics of its films

“…In general, native starch presents certain drawbacks that limit its industrial uses; among these disadvantages, low shear stress resistance, thermal decomposition, high retrogradation, and syneresis can be mentioned. Chemical modifications of starch are widely employed in order to overcome these limitations 14. Oxidation is a chemical modification method used to obtain films with better mechanical properties but has the drawback of increasing water vapor permeability due to the hydrophilic nature of the starch 14, 15.…”

Effect of structural characteristics of modified waxy corn starches on rheological properties, film‐forming solutions, and on water vapor permeability, solubility, and opacity of films

“…Films containing oil were cloudy and oily in appearance, while those added with beeswax achieved a homogeneous distribution showing a transparency similar to those without it. Low opacity values indicate a translucent film and this property may adversely affect selection of a coated product by the consumer 21, 38. Opacity values obtained in this work (21.6–38.8 UA · nm) were lower than those found for tapioca starch/hsian‐tsao leaf gum (46–93 AU · nm) 39, acetylated starch (45.42–115.12 AU · nm) 34, and yam starch (85–111 AU · nm) 38.…”

“…Film solubility was determined according to Zamudio‐Flores et al 21 with modifications. Pieces (2 × 3 cm 2 ) of each film were cut and stored at room temperature in a dessicator until constant weight, followed by placing in vials containing 80 mL deionized water, with occasional gentle stirring to avoid film disruption, for 1 h. After soaking the water was carefully removed, and vials were placed in an oven at 90°C to constant weight.…”