Influence of extrusion process conditions on starch film morphology

González‐Seligra, Paula; Guz, Lucas; Ochoa‐Yepes, Oswaldo; Goyanes, Silvia; Famá, Lucía

doi:10.1016/j.lwt.2017.06.027

Cited by 78 publications

(43 citation statements)

References 50 publications

(44 reference statements)

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“…The rest of the thermal events occurred between 270 and 320 °C and were associated with the thermal degradation of starch (according to TGA results). Generally, the thermal degradation of starch reveals two endothermic peaks corresponding to the degradation of amylose (T ~ 275 °C) and amylopectin (T > 300 °C) [46]. However, in this work, the degradation of starch consisted of three endothermic peaks (insert in Figure 5).…”

Section: Characterization Of Starchesmentioning

confidence: 57%

Characterization of Starches Isolated from Colombian Native Potatoes and Their Application as Novel Edible Coatings for Wild Andean Blueberries (Vaccinium meridionale Swartz)

et al. 2019

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Andean blueberry is a promissory fruit native to South America. The current work aimed to characterize starches isolated from Colombian native potatoes and to evaluate the effect of the application of starch edible coatings on the changes in the physicochemical quality parameters of the Andean blueberry during storage. Starches were isolated from three different potatoes varieties (pacha negra, mora, and alcarrosa) and characterized. Then, starch-based coatings were applied to Andean blueberries, and the changes in their quality parameters were monitored during 12 days of storage. Despite the phenotypical differences in the starch sources used, starches were similar in terms of their granule morphology, amylose content (~19%), crystallinity degree (~46%), and thermal properties. Coatings were able to reduce the gaseous exchange of the fruit, and, thus, the respiration rate of all coated blueberries was ~27% lower compared to the uncoated fruits (p < 0.05) at the end of the storage. While the application of starch coatings did not prevent water loss, all samples reached water loss of up 20%. Besides, the coated fruits showed soluble solids contents ~14% higher compared to the control one, as well as better bright and firmness. The new edible coatings can help add value to the Andean blueberry.

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Section: Characterization Of Starchesmentioning

confidence: 57%

Characterization of Starches Isolated from Colombian Native Potatoes and Their Application as Novel Edible Coatings for Wild Andean Blueberries (Vaccinium meridionale Swartz)

et al. 2019

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“…In DTA curves (Figure 4B), three endothermic processes were observed for all films. The first, between 50 °C and 150 °C, is associated with a complete gelatinization of starch films, [ 50 ] while the second and third process, at around 295 °C and 320 °C, correspond to the thermal decomposition of amylose and amylopectin, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…[ 61,65,71 ] The first, between −52 °C and −40 °C, corresponds to the α ‐relaxation of glycerol‐rich phase (identified as glass transition temperature, T g1 ) and the other, from around 40 °C to 80 °C, is associated to the starch‐rich phase ( T g2 ). [ 50,72 ]…”

Section: Resultsmentioning

confidence: 99%

Influence of Different Commercial Modified Cassava Starches on the Physicochemical Properties of Thermoplastic Edible Films Obtained by Flat‐Die Extrusion

et al. 2020

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Starch constitutes a promising resource for biodegradable packaging, but it presents several processing drawbacks when using conventional industrial equipment, such as flat‐die extrusion. This work demonstrates that the replacement of native cassava starch (NS) with commercial hydrolyzed (HS) or carboxymethyl (CMS) starches diminishes the amount of energy required to process starch granules into thermoplastic films by extrusion. Homogeneous films with starch‐glycerol interaction improvements are obtained when using HS or CMS instead of NS. HS films exhibit the lowest crystallinity and the highest susceptibility to water among the studied systems. Likewise, CMS films maximize Vh crystalline structure fraction and present higher Young's modulus and stress at break, and lower water vapor permeability values. In order to combine the positive properties and to overcome the limitations of each modified starch, blend films from HS:CMS (50:50 wt%) are also developed and investigated. Phase separation is observed in this system, and there are no improvements in the overall properties. The results of this investigation show that employing commercial CMS, even in very low carboxymethylation degree represents a successful strategy to improve mechanical and barrier properties of flat‐die extruded films, while HS can be used to obtain water‐soluble films for specific applications.

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“…For example, Teixeira et al (2012) found some partially destroyed starch granules in cassava TPS prepared by extrusion and Schmitt et al (2015) found starch granules in continuous phase of wheat TPS prepared by extrusion as well. Gonzalez-Seligra et al (2017) found that some of cassava TPS's prepared by an extrusion (processed at three different screw speeds) contained broken starch granules. They obtained one TPS with a homogenous surface and two TPS's with the presence of starch granules.…”

Section: Introductionmentioning

confidence: 99%

“…Many researchers recently studied the properties of wheat thermoplastic starch (Sarka et al, 2011;Kelnar et al, 2013;Mahieu et al, 2015;Schmitt et al, 2015;Song et al, 2018) as well as tapioca thermoplastic starch (Chang et al, 2006;Garcia et al, 2009;Teixeira et al, 2009Teixeira et al, , 2012Ajiya et al, 2017;Bergel et al, 2017;Campos et al, , 2018Gonzalez-Seligra et al, 2017;Guz et al, 2017;Kargarzadeh et al, 2017;Lopez-Cordoba et al, 2017;Genovese et al, 2018;Liu et al, 2018;Valencia-Sullca et al, 2018). It is worth noting that the greatest amount of the thermoplastic starches has been prepared exclusively by a melt mixing (Teixeira et al, 2009(Teixeira et al, , 2012Sarka et al, 2011;Mahieu et al, 2015;Schmitt et al, 2015;Gonzalez-Seligra et al, 2017;Campos et al, 2018;Genovese et al, 2018;Liu et al, 2018;Song et al, 2018) or exclusively by a solution casting (Chang et al, 2006;Garcia et al, 2009;Kelnar et al, 2013;Ajiya et al, 2017;Bergel et al, 2017;Guz et al, 2017;Kargarzadeh et al, 2017;Lopez-Cordoba et al, 2017;Valencia-Sullca et al, 2018). Even though the TPS materials prepared by the mentioned singlemetho...…”

Section: Introductionmentioning

confidence: 99%

Thermoplastic Starch Composites Filled With Isometric and Elongated TiO2-Based Nanoparticles

et al. 2019

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Biodegradable thermoplastic starch (TPS) composites with isometric titanium dioxide nanoparticles (TiO 2 ; diameter ∼100 nm) and elongated titanate nanotubes (TiNT; diameter ∼20 nm and aspect ratio >50) were prepared from wheat and tapioca starch. The preparation was based on our recently developed two-step procedure consisting of the solution casting (SC) followed by the melt mixing (MM), which had been shown to yield highly homogeneous TPS in our previous study. In this work we demonstrated that the type of the TPS matrix and the type of the filler had significant impact on the morphology and the properties of the final composites. Multiple microscopic techniques (LM, SEM, and TEM) evidenced that the TPS/TiO 2 composites exhibited a very homogeneous dispersion of the filler, while the TPS/TiNT composites contained micrometer-size agglomerates of TiNT. Moreover, all composites with the wheat starch matrix [TPS(w)] showed a higher filler agglomeration than the corresponding composites with the tapioca starch matrix [TPS(t)]. Rheological experiments showed that the TiO 2 and TiNT fillers had quite small impact on the viscosity of the TPS(w) matrix, probably due to slightly higher agglomeration, poorer dispersion, and weaker matrix-particle interactions. On the other hand, the TPS(t) matrix was influenced by both fillers significantly: the TiO 2 nanoparticles with almost ideal dispersion formed a physical network in the TPS(t) matrix, which significantly increased the viscosity of the composite, whereas the TiNT nanotubes seemed to destruct the TPS(t) matrix partially, resulting in decreased viscosity of the composite. DMTA results confirmed the rheological measurements: Storage moduli (G') showed that TPS(t) and its composites with TiO 2 were stiffer than the corresponding TPS(w) samples, while the TPS(t)/TiNT composites were less stiff than TPS(w)/TiNT. Also loss moduli (G") confirmed the difference between tapioca starch and wheat starch composites, which differed by their glass transition temperatures [T g of TPS(w) < T g of TPS(t)]. The rheological and DMTA results were supplemented and supported by IR, XRD, and TGA measurements.

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Influence of extrusion process conditions on starch film morphology

Cited by 78 publications

References 50 publications

Characterization of Starches Isolated from Colombian Native Potatoes and Their Application as Novel Edible Coatings for Wild Andean Blueberries (Vaccinium meridionale Swartz)

Characterization of Starches Isolated from Colombian Native Potatoes and Their Application as Novel Edible Coatings for Wild Andean Blueberries (Vaccinium meridionale Swartz)

Influence of Different Commercial Modified Cassava Starches on the Physicochemical Properties of Thermoplastic Edible Films Obtained by Flat‐Die Extrusion

Thermoplastic Starch Composites Filled With Isometric and Elongated TiO2-Based Nanoparticles

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