Influence of process (extrusion/thermo-compression, casting) and lentil protein content on physicochemical properties of starch films

Influence of Green Tea and Basil Extracts on Cassava Starch Based Films as Assessed by Thermal Degradation, Crystalline Structure, and Mechanical Properties

“…Particularly, cassava starch has been frequently investigated because it derives from renewable resources, is economical, and is a good film former . However, due to the poor competitiveness of starch films with current plastics, the focus is mostly on the generation of starch‐based materials with “added value.” In this sense, new biodegradable films must have the ability to wrap a food but also act as functional packaging (active and/or intelligent) that can extend the useful life of the product and/or communicate any change in food quality …”

“…[6] However, due to the poor competitiveness of starch films with current plastics, the focus is mostly on the generation of starch-based materials with "added value." [7] In this sense, new biodegradable films must have the ability to wrap a food but also act as functional packaging (active and/or intelligent) that can extend the useful life of the product and/or communicate any change in food quality. [8][9][10] The use of sustainable natural sources as raw material to provide functionality to starch films is a great proposal of the current synergy between "industry-green world," as well as the new healthy consumer trends.…”

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

“…Native starch films presented many broken granules with sizes between 0.2–2.0 μm (Figure 1A), whereas (HS) and (CMS) samples exhibited smooth surfaces without starch granules (Figure 1B,C, respectively), indicating complete starch gelatinization. [ 40,47 ] According to Pushpadass et al. [ 48 ] , the presence of partly melted starch granules in extruded thermoplastic films indicates that starch did not completely gelatinize.…”

Evaluation of Fatty and Amino Acids Profile, Sensory and Microbial Loud of Chicken Luncheon Prepared with Lentil Powder, Turnip Plant and Cauliflower

“…This may be due to the effects of flavonoids and phenolic compounds as natural antioxidants. Moreover starch materials of lentil proteins used as antimicrobials and antioxidants to prolong the shelf life of same food (López de Lacey, et al, 2014;Medina-Jaramillo, et al, 2017 andOchoa-Yepes, 2019) Also, turnip contain a high amount of glucosinolates especially gluconasturtiin which cause protection against pathogens, antimicrobial, anticancer activities in humans and improve meat quality and shelf life (Fahey et al, 2001;Zhang et al, 2008;Aires et al, 2009 andThiruvengadam et al, 2016), Hence improve the sensory attributes via inactivation microbial load and discoloration of surface (Sams et al, 2011;Su et al, 2012 andSanz-Puig et al, 2015).…”

“…Amino acids of lentil can interact with carbonyl group of N-substituted glycosylamine and starch glucoses producing water (Su, et al, 2012). Starch materials of lentil proteins used as antimicrobials and antioxidants to prolong the shelf life of some foods (López de Lacey, et al, 2014;Medina-Jaramillo, et al, 2017 andOchoa-Yepes, 2019). The unsaturated essential fatty acids of lentils ranged from 77.5 % to 81.7%, total tocopherols was 37 -64 l g/g on DW and carotenoid ranged from 64 % to 78% and the2,2diphenyl-1-picrylhydrazyl (DPPH) activity of carotenoids and tocopherols were 0.4893 and 0.3259 g/g, respectively which contributed as a strong antioxidant activity Zhang, et al, (2014).…”