Mechanical and barrier properties of edible starch–protein‐based films

Abstract

ABSTRACT:The present investigation dealt with the mechanical properties, water-vapor transmission behavior at different relative humidity conditions, and DSC thermograms of edible films formulated using various proteins (casein, gelatin, albumin) in combination with starch and nonthermal as well as intense thermal blending. Nonthermal blended film showed in the DSC thermogram a double T g , indicating poor miscibility of the components and, hence, a poor film-forming property. However, the DSC thermogram of all the films based on intense thermal blending showed a single T g , indicating the complete molecular miscibility of the components. Casein-based film showed a lower watervapor transmission rate, water gain at different relative humidity conditions, and higher tensile strength compared to its counterparts containing gelatin and albumin. Since the casein-starch blend gave better film properties, a blend of hydrophobic carnauba wax and casein was prepared to compare the properties of hydrophilic-hydrophilic and hydrophobic-hydrophilic blends. Both these blends compared well with respect to the water-vapor transmission rate. Waxbased film showed multiphased behavior in the DSC thermograms and the percent elongation was lower as compared to the casein-starch blend.

Properties and microstructure of protein-based film from round scad (Decapterus maruadsi) muscle as affected by palm oil and chitosan incorporation

“…Rolodziejska et al [32] reported that the increase in strength of gelatin film was found after chitosan was added, indicating that the amine groups of chitosan participated in cross-linking reactions with gelatin. Jagannath et al [33] blended the starch with different proteins to increase tensile strength of film.…”

Biodegradable foams based on cassava starch, sunflower proteins and cellulose fibers obtained by a baking process

“…After studying the effect of adding other polysaccharides and proteins, such as cellulose, hemicellulose and corn zeins to the formulation, Gáspár et al (2005) concluded that hemicellulose and zeins conferred the best mechanical properties to the resulting materials. Other authors also reported that combining starches with other biopolymers, such as proteins or cellulose, results in the formation of biodegradable materials with improved properties (Arvanitoyannis, Psomiadou, & Nakayama, 1996;Arvanitoyannis, Psomiadou, Nakayama, Aiba, & Yamamoto, 1997;Coughlan, Shaw, Kerry, & Kerry, 2004;Jagannath, Nanjappa, Das Gupta, & Bawa, 2003;Psomiadou, Arvanitoyannis, & Yamamoto, 1996;Wongsasulak et al, 2006;Wongsasulak, Yoovidhya, Bhumiratana, & Hongsprabhas, 2007).…”

Fish gelatin: a renewable material for developing active biodegradable films

“…Films composed of lipids are more moisture-resistant, but they are usually opaque, relatively stiff, and more 25 vulnerable to oxidation. For these reasons the current trend in designing biodegradable materials for food packaging is to combine different biopolymers (Bertan, TanadaPalmu, Siani & Grosso, 2005;Cao, Fu & He, 2007a;Colla, Sobral & Menegalli, 2006;Jagannath, Nanjappa, Das Gupta & Bawa, 2003;Le Tien et al, 2000;Lee, Shim & Lee, 2004;Li, Kennedy, Jiang & Xie, 2006;Longares, Monahan, O'Riordan & O'Sullivan, 2005;Tapia-Blácido, Mauri, Menegalli, Sobral & Añón, 2007), plasticizers (Arvanitoyannis, Nakayama & Aiba, 1998a;Thomazine, Carvalho & Sobral, 2005;Vanin, Sobral, Menegalli, Carvalho & Habitante, 2005), cross-linking agents (Bigi, …”