Major factors affecting the characteristics of starch based biopolymer films

Agarwal, Shilpi

doi:10.1016/j.eurpolymj.2021.110788

Cited by 81 publications

(34 citation statements)

References 165 publications

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“…Elongation at break is affected by starch content. The higher starch composed of amylose will make the film more flexible and strong [36]. Otherwise, adding glycerol to starch-based edible films can also increase the resulting elongation.…”

Section: Physical Characteristics Of Antimicrobial Composite Edible Filmmentioning

confidence: 99%

Characterization of Antimicrobial Composite Edible Film Formulated from Fermented Cheese Whey and Cassava Peel Starch

et al. 2022

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Antimicrobial composite edible film can be a solution for environmentally friendly food packaging, which can be made from fermented cheese whey containing an antimicrobial agent and cassava peel waste that contains starch. The research aims to determine the formulation of fermented cheese whey and cassava peel waste starch, resulting in an antimicrobial composite edible film with the best physical, mechanical, and water vapour permeability (WVP) properties, as well as with high antimicrobial activity. This research was conducted using experimental methods with nine composite edible film formulation treatments with three replications. Three variations in the fermented cheese whey and cassava peel starch ratio (v/v) (1:3, 1:1, 3:1) were combined with variations in the addition of glycerol (20%, 33%, 45%) (w/w) in the production of the composite edible film. Then, the physical characteristics such as elongation at break, tensile strength, WVP, colour, and antimicrobial effect of its film-forming solution were observed. The results showed that 24 h of whey fermentation with Candida tropicalis resulted in an 18.50 mm inhibition zone towards Pseudomonas aeruginosa. The best characteristic of the film was obtained from the formulation of a whey:starch ratio of 1:3 and 33% glycerol, which resulted in a thickness value of 0.21 mm, elongation at break of 19.62%, tensile strength of 0.81 N/mm2, WVP of 3.41 × 10−10·g/m·s·Pa at a relative humidity (RH) of 100%–35%, and WVP of 9.84 × 10−10·g/m·s·Pa at a RH of 75%–35%, with an antimicrobial activity towards P. aeruginosa of 5.11 mm.

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Section: Physical Characteristics Of Antimicrobial Composite Edible Filmmentioning

confidence: 99%

Characterization of Antimicrobial Composite Edible Film Formulated from Fermented Cheese Whey and Cassava Peel Starch

et al. 2022

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“…As is well-known, the oxygen permeability of starch films depends highly on plasticizer content and relative humidity. In this regard, the essential oil, acting as a plasticizer, could increase oxygen permeability [31]. Ghasemlou et al, 2013 reported similar results in corn starchbased films containing Zataria multiflora Boiss or Mentha pulegium [32].…”

Section: Thickness and Barrier Propertiesmentioning

confidence: 90%

“…The results of the solubility of the films are related to the moisture content, so the higher value of solubility (F1) indicates a lower water resistance. Possibly the presence of oil molecules between the starch chains can weaken the intermolecular forces between the amylose and amylopectin chains, promoting the system's instability in an aqueous medium [31]. As have been reported, the addition of essential oil significantly changes the water solubility of starch films.…”

Section: Interaction With Watermentioning

confidence: 91%

Effect of Different Essential Oils on the Properties of Edible Coatings Based on Yam (Dioscorea rotundata L.) Starch and Its Application in Strawberry (Fragaria vesca L.) Preservation

et al. 2021

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Every year the world loses about 50% of fruits and vegetables post-harvest and in the supply chain. The use of biodegradable coatings and films with antioxidant properties has been considered an excellent alternative to extend the shelf life of food. Therefore, the objective of this work was to develop a coating based on yam (Dioscorea rotundata L.) starch-containing lime, fennel, and lavender essential oils to extend the shelf life of strawberries (Fragaria vesca l.). The tensile properties, barrier properties (water vapour permeability (WVP) and oxygen permeability (OP)), moisture content, water-solubility, absorption capacity, water contact angle, optical properties, the antioxidant activity of the resultant starch-based coatings were evaluated. After that, the active properties of the coatings were assessed on strawberries inoculated with Aspergillus niger during 14 days of storage at 25 °C. The results showed that the incorporation of essential oils improved the elongation and WVP and provided antioxidant capacity and antimicrobial activity in the films. In particular, the essential oil of lime showed higher antioxidant activity. This fact caused the unwanted modification of other properties, such as the decrease in tensile strength, elastic modulus and increase in OP. The present study revealed the potential use of lime, fennel, and lavender essential oils incorporated into a polymeric yam starch matrix to produce biodegradable active films (antioxidant and antimicrobial). Obtained films showed to be a viable alternative to increase the shelf life of strawberries and protect them against Aspergillus niger.

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“…For film formation, these properties are ideal, but the water vapor permeability (WVP) and mechanical properties of starch biopolymer are low [ 3 , 4 ]. To ameliorate the WVP and mechanical properties of starch biopolymer-based films, researchers have been investigating the incorporation of cobiopolymers and other additives used during film formation [ 5 , 6 ]. At the same time, thermal treatment and postthermal modifications during storage may improve film formation or coating characteristics [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Effect on the Properties of Edible Starch-Based Films by the Incorporation of Additives: A Review

et al. 2022

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At present, people more actively pursuing biodegradable-based food packaging to lower the environmental problems of plastic-based packaging. Starch could become a promising alternative to plastic because of its properties (easily available, nontoxic, tasteless, biodegradable, ecofriendly, and edible). This review article is focused mainly on the impact of the properties of starch-based biodegradable films, such as their thickness, morphology, and optical, water-barrier, mechanical, oxygen-barrier, antioxidant, and antimicrobial properties, after the incorporation of additives, and how such films fulfill the demands of the manufacturing of biodegradable and edible food-based film with preferable performance. The incorporation of additives in starch-based films is largely explained by its functioning as a filler, as shown via a reduction in water and oxygen permeability, increased thickness, and better mechanical properties. Additives also showed antimicrobial and antioxidant properties in the films/coatings, which would positively impact the shelf life of coated or wrapped food material.

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Major factors affecting the characteristics of starch based biopolymer films

Cited by 81 publications

References 165 publications

Characterization of Antimicrobial Composite Edible Film Formulated from Fermented Cheese Whey and Cassava Peel Starch

Characterization of Antimicrobial Composite Edible Film Formulated from Fermented Cheese Whey and Cassava Peel Starch

Effect of Different Essential Oils on the Properties of Edible Coatings Based on Yam (Dioscorea rotundata L.) Starch and Its Application in Strawberry (Fragaria vesca L.) Preservation

Effect on the Properties of Edible Starch-Based Films by the Incorporation of Additives: A Review

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