Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch‐ι‐carrageenan film

Thakur, Rahul; Pristijono, Penta; Golding, Jonathan M.; Stathopoulos, Costas E.; Scarlett, Christopher J.; Bowyer, Michael C.; Singh, Sukhvinder; Vuong, Quan V.

doi:10.1002/star.201700099

Cited by 40 publications

(28 citation statements)

References 33 publications

(50 reference statements)

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“…The film made from the cultivar Jalpa conserved this barrier from 300 to 800 nm. This behavior is similar to that reported by Fang et al [30], Nouraddini et al [2] and Thakur et al [48], due to the nature of the polymer used. Regardless of the plasticizer used, with increasing wavelength, the light transmission rate increased, and it was too difficult to determine the relationship between the transparency and compounds in the films [28].…”

Section: Resultssupporting

confidence: 91%

Formulation and Characterization of Edible Films Based on Organic Mucilage from Mexican Opuntia ficus-indica

et al. 2019

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The consumption of organic products has increased in recent years. One of the most important products in Mexico is nopal. Nopal’s content and properties make the formulation of edible films possible. In this study, we aimed to develop and characterize biodegradable edible films containing mucilage from Opuntia ficus-indica. The mucilage extraction yield, thickness, color, water vapor permeability, light transmission rate, film transparency, solubility, stability of dispersion, and puncture strength were measured. The use of mucilage from different cultivars affected the water vapor permeability (8.40 × 10−11 g·m−1·s−1·Pa−1 for cultivar Villanueva, 3.48 × 10−11 g·m−1·s−1·Pa−1 for Jalpa, and 1.63 × 10−11 g·m−1·s−1·Pa−1 for Copena F1). Jalpa provided the most soluble mucilage with the highest thickness (0.105 mm). Copena F1 provided the clearest film with the greatest transparency (3.81), the best yellowness index, and the highest resistance (4.44 N·mm−1). Furthermore, this film had the best light transmission rate (48.93%). The Copena F1 showed the best film formation solution viscosity. These results indicate that mucilage mixed with pectin is a potential source for the formulation of edible films.

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Section: Resultssupporting

confidence: 91%

Formulation and Characterization of Edible Films Based on Organic Mucilage from Mexican Opuntia ficus-indica

et al. 2019

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“…It should be also noticed that the determination of the thermodynamic parameters for the second mass loss of the degradation of starches could not be found in the literature. Only gelatinization, transition, and melting enthalpies determined by DSC (differential scanning calorimetry) analysis could be seen, and thus the changes of the phases or state [21].…”

Section: Kinetics Of Thermal Decompositionmentioning

confidence: 99%

Kinetics and Thermodynamics of Thermal Degradation of Different Starches and Estimation the OH Group and H2O Content on the Surface by TG/DTG-DTA

et al. 2020

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The main aim of this study is to estimate the kinetic and thermodynamic parameters of thermal decomposition of starches by the Coats–Redfern method. This procedure is a commonly used thermogravimetric analysis/difference thermal gravimetry/differental thermal analysis (TG/DTG-DTA) kinetic method for single rate form. The study also shows a proposed method for reactive hydroxyl groups content on the starch surface determination, and values were in range of 960.21–1078.76 mg OH per 1 g of starch. Thermal processing revealed the thermophysical properties of biomass for the kinetics of decomposition estimation. Activation energies reached the values in range of approximately 66.5–167 kJ·mol−1. This research also enables the determination of the temperature conditions required for becoming the desired form of material. Therefore, it is necessary to achieve the requested compact porous structure in an activation process, because in the native state, the polymer exhibits limited applications as a result of thermal decomposition, low shear stress, retrogradation, and syneresis, hence the low solubility in organic solvents. Thermodynamic parameters and reactive hydroxyl groups in this article review are innovative and have not yet been found in the literature.

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“…So there is no doubt in their potential to improve the postharvest stability of horticultural produce where respiration is a critical factor. Thakur et al (2018) demonstrated that edible films manufactured from starch composite possessed significantly improved permeability and mechanical properties and can be a potential solution to improve the quality of plum fruit. Moreover, there is no evidence in the current literature of the use of rice starch-carrageenan-fatty acid esters composite materials for fruit coating applications.…”

Section: Introductionmentioning

confidence: 99%

Development and application of rice starch based edible coating to improve the postharvest storage potential and quality of plum fruit (Prunus salicina)

Thakur

Pristijono

Golding

et al. 2018

Scientia Horticulturae

101

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The study investigated the possibility of enhancing the shelf life of plum fruit coated with rice starch-ι-carrageenan (RS-ι-car) composite coating blended with sucrose fatty acid esters (FAEs). Film solution (starch 3%, carrageenan 1.5% and FAEs 2%) was prepared by mixing the ingredients and properties of stand-alone films (physical, mechanical, barrier and surface morphology) were studied before applying the coating on fruit surface. Fruit were stored at 20°Cfor 3 weeks and analyzed for weight loss, ethylene production, respiration rate, color change, firmness, and titratable acidity (TA) and soluble solid content (SSC). Surface morphology of stand-alone film and fruit surface (after applying on the plum fruit) was studied using scanning electron microscopy (SEM). Phytochemical analysis was performed during the storage period and total phenolic content (TPC), total antioxidant capacity (TAC), flavonoid content (FC) and free radical scavenging activity were determined. The rice starch composite coating was shown to be effective in reducing both weight loss (WL) and respiration rate and inhibiting the endogenous ethylene production when compared to the uncoated control fruit stored at room temperature (p<0.05). TPC, TAC, FC and free radical scavenging activity was unaffected in the coated fruit throughout the storage period (p<0.05). The findings reported in this study indicate that the RS-ι-car-FAEs coating prolongs the shelf life and maintains the overall quality of plum fruit during storage and could potentially be commercialized as a new edible coating for the plum fruit industry.

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Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch‐ι‐carrageenan film

Cited by 40 publications

References 33 publications

Formulation and Characterization of Edible Films Based on Organic Mucilage from Mexican Opuntia ficus-indica

Formulation and Characterization of Edible Films Based on Organic Mucilage from Mexican Opuntia ficus-indica

Kinetics and Thermodynamics of Thermal Degradation of Different Starches and Estimation the OH Group and H2O Content on the Surface by TG/DTG-DTA

Development and application of rice starch based edible coating to improve the postharvest storage potential and quality of plum fruit (Prunus salicina)

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