Molecular structure of citric acid cross-linked starch films

Menzel, Carolin; Olsson, Erik; Plivelic, Tomás S.; Andersson, Roger; Johansson, Caisa; Kuktaite, Ramune; Järnström, Lars; Koch, Kristine

doi:10.1016/j.carbpol.2013.03.044

Cited by 177 publications

(118 citation statements)

References 29 publications

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“…Starch is a renewable raw material, abundant and available in all the world, and shows properties that are modifiable from the physical , chemical (Kuakpetoon & Wang, 2001;Menzel et al, 2013) and enzymatic (LeCorre, Vahanian, Dufresne, & Bras, 2012;Rajan & Abraham, 2006) or combined (Spier, Zavareze, Silva, Elias, & Dias, 2013) ways, which can result in resistant films and coatings (Cyras, Zenklusen, & Vazquez, 2006;Mali, Grossmann, Garcıa, Martino, & Zaritzky, 2004;Zavareze et al, 2012). Some studies about starch films' functional properties characterization have been developed, with the result that the biggest technological problems and application are high water vapor permeability and low mechanical resistance.…”

Section: Introductionmentioning

confidence: 99%

Oxidation of potato starch with different sodium hypochlorite concentrations and its effect on biodegradable films

Fonseca

Gonçalves

Halal

et al. 2015

LWT - Food Science and Technology

122

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a b s t r a c tThe objective of this study was to evaluate the effects of oxidation with sodium hypochlorite at different concentrations of active chlorine (0.5, 1.0 and 1.5 g/100 g) on the physicochemical, morphological, pasting, thermal and gel texture properties of potato starch. The native and oxidized starches were used in different concentrations (3.0, 4.0 and 5.0 g starch/100 mL) for the preparation of biodegradable films using glycerol as plasticizer. The films were evaluated for their mechanical properties, color, water solubility and permeability of water vapor. The degree of oxidation potato starches was more intense as there was an increased concentration of active chlorine in the reaction. Films made with oxidized starch with the highest level of active chlorine had lower tensile strength when compared to native starch films. Also, these films had a lower water solubility and water vapor permeability as compared to the native starch films.

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Section: Introductionmentioning

confidence: 99%

Oxidation of potato starch with different sodium hypochlorite concentrations and its effect on biodegradable films

Fonseca

Gonçalves

Halal

et al. 2015

LWT - Food Science and Technology

122

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“…The addition of citric acid less than 5% (dry basis) affects the increase of tensile strength of the film. According to Menzel et al [10], the use of citric acid causes two reactions that are cross-linking and hydrolysis. At pH 2, the larger cross-linking as well as the hydrolysis process is indicated by the decreasing of the molecular weight of starch.…”

Section: Mechanical Propertiesmentioning

confidence: 99%

“…Cross-linking modification on starch was done to produce a better thermal stability, mechanical properties and water resintance characteristic [9][10][11][12]. Furthermore, blending starch with organic polymer like polyvinyl alcohol (PVA) and cross-linking modification in film preparation was used by Negim et al [13] and Liu et al [14] to improve the quality of film especially in water barrier function.…”

Section: Introductionmentioning

confidence: 99%

Improving Properties of Arrowroot Starch (Maranta arundinacea)/PVA Blend Films by Using Citric Acid as Cross-linking Agent

Sholichah

Purwono

Nugroho

2017

IOP Conf. Ser.: Earth Environ. Sci.

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Abstract. This research studied the effect of PVA as organic polymer and citric acid as crosslinker agent in the arrowroot starch/PVA blend films. The properties of films were investigated by water uptake, water vapor permeability, mechanical properties, thermal stability, spectra of FTIR and XRD patterns. PVA used in this research influenced the film properties at the highest concentration. The cross-linkingsinter or intra molecules of arrowroot and PVA were developed as ester bonds which are formed from the reaction of hydroxyl groups consisting of starch and PVA with citric acid. The ester bond was confirmed by FTIR spectra. The increase of the amount of citric acid affected significantly on physical, chemical and mechanical properties, water uptake, WVP and crystallinity. Water barrier level was reduced by decreasing of water uptake and WVP succeeded significantly with increased crosslinking. Cross-linking impact the thermal stability of the films. The elasticity of the films also increases the production of citric acid as a plasticizer in the making of the films as a food packaging material.

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“…Penambahan asam sitrat pada pembuatan edible film pati singkong utuh ber- Menzel et al (2013) penambahan asam sitrat pada pembuatan edible film dari pati kentang hingga konsentrasi 30% menyebabkan penurunan kelarutan edible film.…”

Section: Kelarutanunclassified

Study of Characteristics Whole Cassava Starch Based Edible Film With Citric Acid Cross-Linking Modification

Kawiji

Atmaka²,

Lestariana³

2017

JTP

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ABSTRAKPada penelitian ini akan dipelajari pengaruh penggunaan asam sitrat sebagai agen crosslinking terhadap karakteristik dari edible film pati singkong utuh. Pati singkong utuh didapat dari ekstraksi pati singkong tanpa proses pengupasan yang akan membuat pekerjaan lebih efisien dan menghasilkan rendemen pati yang lebih banyak. Pembuatan edible film dilakukan dengan menggunakan 5 g pati singkong utuh, 2 ml gliserol, dan asam sitrat kristal (0%, 10%, 20%, dan 30% dari berat pati kering). Hasil analisis ANOVA dengan signifikasi 5% menunjukkan penambahan asam sitrat dapat meningkatan ketebalan dan kelarutan edible film serta penurunan laju tranmisi uap air dan pemanjangan. Penambahan asam sitrat 10% akan meningkatkan kuat tarik, pada penambahan 20% dan 30% akan menyebabkan penurunan kuat tarik edible film. Pada pengujian FTIR adanya reaksi cross-linking pada pembuatan edible film dari pati singkong utuh yang menghasilkan gugus ester dapat terbaca pada rentang 1725.

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Molecular structure of citric acid cross-linked starch films

Cited by 177 publications

References 29 publications

Oxidation of potato starch with different sodium hypochlorite concentrations and its effect on biodegradable films

Oxidation of potato starch with different sodium hypochlorite concentrations and its effect on biodegradable films

Improving Properties of Arrowroot Starch (Maranta arundinacea)/PVA Blend Films by Using Citric Acid as Cross-linking Agent

Study of Characteristics Whole Cassava Starch Based Edible Film With Citric Acid Cross-Linking Modification

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