Extraction and characterization of starches from pigmented rice

Silva, Luan Ramos da; Carvalho, Carlos Wanderlei Piler de; Velasco, José Ignácio; Fakhouri, Farayde Matta

doi:10.1016/j.ijbiomac.2020.04.034

Cited by 36 publications

(23 citation statements)

References 33 publications

(37 reference statements)

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“…This content is higher than those found by Nogueira et al [ 32 ] arrowroot ( Maranta arundinaceae L.) starch (35%). It is much superior to those found for white (16.61%), red (25.75%), and black (20.02%) rice starch [ 24 ] and also superior to the mangarite Xanthosoma mafaffa Schott starch (25.78%) [ 11 ].…”

Section: Resultsmentioning

confidence: 99%

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Production of Edible Films Based on Pea Starch with Incorporation of Active Compounds Obtained from the Purple Araçá (Psidium myrtoides)

et al. 2021

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The aim of this study was to incorporate the active compounds present in purple araçá (Psidium myrtoides) in pea starch-based films and to verify the influence of different plasticizers (glycerol, sorbitol, and polyethylene glycol 400) on film properties. Films were produced and characterized in relation to visual appearance, active compounds, antimicrobial activity, and mechanical and barrier properties. Pea starch has a high amylose content and a final viscosity of 5371.5 RVU, which contributes to the elaboration of films even without the addition of plasticizers. Purple araçá and pea starch formed films with good water vapor barrier characteristics (0.398 g·mm/m2·h·KPa) and low solubility (33.30%). Among plasticizers, sorbitol promoted a lower permeability to water vapor. The selected formulations, 0%, 20%, and 30% sorbitol, presented a high concentration of phenolic compounds (1194.55, 1115.47, and 1042.10 mg GAE 100 g−1, respectively) and were able to inhibit the growth of Staphylococcus aureus. Therefore, films contained the active compounds of purple araçá and potential to be used as food packaging.

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Section: Resultsmentioning

confidence: 99%

“…Amylose content was determined by the colorimetric method, as described by Da Silva et al [ 24 ]. Amylose PA (Sigma-Aldrich, MO, USA) was used as a standard.…”

Section: Methodsmentioning

confidence: 99%

Production of Edible Films Based on Pea Starch with Incorporation of Active Compounds Obtained from the Purple Araçá (Psidium myrtoides)

et al. 2021

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“…They may contribute to the reduction of chronic disease development, such as cardiovascular, Type 2 diabetes, obesity, and cancer [ 4 ]. Those properties are results of the grain composition, which is rich in health-promoting compounds such as vitamins, minerals, phytochemicals, and phenolic compounds [ 5 , 6 , 7 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

“…Rice starch is known by its small granules, which can be used on cosmetic applications, and in textile, food, or materials industry [ 9 ]. The industrial use of starch, in the development of materials, is increasing due to research that show it as a promising material to produce food packaging.…”

Section: Introductionmentioning

confidence: 99%

Bioactive Films Based on Starch from White, Red, and Black Rice to Food Application

2022

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Packages from renewable sources have been the focus of many studies, due to the consumer needs for high-quality food, environmental concern related to the inadequate discard of packaging, low percentage of packaging recycling, and starch application by a viable method. Thus, this work aimed to develop bioactive packages based on white, red, and black rice starch and analyze the influence of macromolecule and plasticizer type, even its blends, on the characteristics of films. Films were characterized by color, opacity, thickness, water solubility, water vapor permeability, and bioactive properties. The use of rice starch in the development of edible and/or biodegradable films was feasible, with all the formulations tested presenting a homogeneous matrix and the films obtained varying in hue, to the naked eye, as a function of the starch used. Variation of the type of starch and plasticizer, as well as the concentrations of the same, resulted in films with differences in all studied properties. Films prepared with 5% of starch and 30% of sorbitol showed phenolic compounds and antioxidant capacity, using the DPPH and ABTS methods, indicating that these can be considered bioactive packages and also suitable for food application.

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“…Starch, a polysaccharide composed of two macromolecules, amylose and amylopectin, is used in its native and modified form. In addition, due to different proportions of amylose and amylopectin present in different starch sources, unconventional starch sources have been increasingly used in the production of edible films, such as arrowroot starch [9] and black rice starch [45]. The two components can be separated, allowing new blends with other proportions and, thus, increasing their use [46].…”

Section: Introductionmentioning

confidence: 99%

Methods of Incorporating Plant-Derived Bioactive Compounds into Films Made with Agro-Based Polymers for Application as Food Packaging: A Brief Review

et al. 2020

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Plastic, usually derived from non-renewable sources, is among the most used materials in food packaging. Despite its barrier properties, plastic packaging has a recycling rate below the ideal and its accumulation in the environment leads to environmental issues. One of the solutions approached to minimize this impact is the development of food packaging materials made from polymers from renewable sources that, in addition to being biodegradable, can also be edible. Different biopolymers from agricultural renewable sources such as gelatin, whey protein, starch, chitosan, alginate and pectin, among other, have been analyzed for the development of biodegradable films. Moreover, these films can serve as vehicles for transporting bioactive compounds, extending their applicability as bioactive, edible, compostable and biodegradable films. Biopolymer films incorporated with plant-derived bioactive compounds have become an interesting area of research. The interaction between environment-friendly biopolymers and bioactive compounds improves functionality. In addition to interfering with thermal, mechanical and barrier properties of films, depending on the properties of the bioactive compounds, new characteristics are attributed to films, such as antimicrobial and antioxidant properties, color and innovative flavors. This review compiles information on agro-based biopolymers and plant-derived bioactive compounds used in the production of bioactive films. Particular emphasis has been given to the methods used for incorporating bioactive compounds from plant-derived into films and their influence on the functional properties of biopolymer films. Some limitations to be overcome for future advances are also briefly summarized. This review will benefit future prospects for exploring innovative methods of incorporating plant-derived bioactive compounds into films made from agricultural polymers.

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Extraction and characterization of starches from pigmented rice

Cited by 36 publications

References 33 publications

Production of Edible Films Based on Pea Starch with Incorporation of Active Compounds Obtained from the Purple Araçá (Psidium myrtoides)

Production of Edible Films Based on Pea Starch with Incorporation of Active Compounds Obtained from the Purple Araçá (Psidium myrtoides)

Bioactive Films Based on Starch from White, Red, and Black Rice to Food Application

Methods of Incorporating Plant-Derived Bioactive Compounds into Films Made with Agro-Based Polymers for Application as Food Packaging: A Brief Review

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