Physical and Antioxidant Properties of Cassava Starch–Carboxymethyl Cellulose Incorporated with Quercetin and TBHQ as Active Food Packaging

Tongdeesoontorn, Wirongrong; Mauer, Lisa J.; Wongruong, Sasitorn; Sriburi, Pensiri; Rachtanapun, Pornchai

doi:10.3390/polym12020366

Cited by 46 publications

(37 citation statements)

References 49 publications

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“…These results confirm that a higher antioxidant capacity was obtained for additive films because of the pigments in the matrix [2]. Tongdeesoontorn et al [41] reported the addition of antioxidants (quercetin and tertiary butylhydroquinone (TBHQ)) at various concentrations into cassava starch-carboxymethyl cellulose (CMC) (7:3 w/w) films containing glycerol (30% w/w starch-CMC) as a plasticizer. The result showed that antioxidants improved tensile strength but reduced elongation at break of the cassava starch-CMC film.…”

Section: Mechanical Propertiessupporting

confidence: 54%

Characterization of Chitosan Film Incorporated with Curcumin Extract

et al. 2021

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Curcumin is a phenolic compound derived from turmeric roots (Curcuma longa L.). This research studied the effects of curcumin extract on the properties of chitosan films. The film characteristics measured included mechanical properties, visual aspects, color parameters, light transmission, moisture content, water solubility, water vapor permeability, infrared spectroscopy, and antioxidant activity. The results suggest that adding curcumin to chitosan-based films increases yellowness and light barriers. Infrared spectroscopy analysis showed interactions between the phenolic compounds of the extract and the chitosan, which may have improved the mechanical properties and reduced the moisture content, water solubility, and water vapor permeability of the films. The antioxidant activity of the films increased with increasing concentrations of the curcumin extract. This study shows the potential benefits of incorporating curcumin extract into chitosan films used as active packaging.

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Section: Mechanical Propertiessupporting

confidence: 54%

Characterization of Chitosan Film Incorporated with Curcumin Extract

et al. 2021

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“…The process of casting the cassava starch/gelatin film was adapted from methods published by Tongdeesoontorn et al [ 10 , 27 ]. The film-forming solution of cassava starch (7 g) and gelatin (3 g) in distilled water (200 mL) was prepared with different quercetin and TBHQ contents (0, 20, 50, and 100 mg) ( Table 1 ).…”

Section: Methodsmentioning

confidence: 99%

“…As food additives, antioxidants are commonly used to improve the oxidation stability of lipids and to extend the shelf life, especially for fatty products and foods sensitive to O 2 . Owing to their chemical stability, low cost, and availability, synthetic antioxidants such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and tertiary butylhydroquinone (TBHQ) are widely used in the food industry [ 10 ]. In the United States, BHA and BHT are approved for human consumption with maximum concentration allowed at 200 mg/kg in fat [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

“…The cassava starch/gelatin films used as a starting point in this study were effectively prepared and characterized in a previous study [ 25 ]. Other related studies showed that tensile strength, elongation, and folding endurance of rice flour/cassava starch blended films were not affected by antioxidants (propyl gallate (PG), BHA, and BHT) [ 26 ], and that cassava starch/CMC films incorporated with antioxidants delayed oxidation reactions in lard and pork [ 10 ]. Building on these previous studies, the objectives of this study were to develop antioxidant films from cassava starch/gelatin polymer mixtures, observe the effects of antioxidants (a natural and a synthetic antioxidant: quercetin and TBHQ) on the mechanical and structural properties of these films, and apply the antioxidant-containing films to food simulants to document their effects on oxidation reactions therein.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant Films from Cassava Starch/Gelatin Biocomposite Fortified with Quercetin and TBHQ and Their Applications in Food Models

et al. 2021

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Edible and active packaging are attractive for use in food packaging applications due to their functionality and sustainability. This research developed new antioxidant active food packaging materials from cassava starch/gelatin (7:3 w/w) composite films with varied antioxidant types (quercetin and tertiary butylhydroquinone (TBHQ)) and concentrations (0–200 mg/200 mL film-forming solution) and evaluated their properties. Antioxidant addition altered the mechanical and barrier properties of the films. At 34% relative humidity (RH), increasing the concentration of quercetin increased the tensile strength and decreased the elongation at break of the composite films. Increasing quercetin and TBHQ contents increased the film water solubility and water vapor transmission rate. Intermolecular interactions between the antioxidants and films, as found in Fourier transform infrared (FT-IR) spectra and XRD micrographs, were related to the changed film functionalities. In food application studies, the cassava starch/gelatin films containing quercetin and TBHQ retarded the oxidation of lard (more than 35 days) and delayed the redness discoloration of pork. Cassava starch/gelatin composite films integrated with quercetin and TBHQ can be utilized as active packaging that delays oxidation in foods.

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“…In recent decades, the worldwide consumption of plastic has been increasing, causing serious environmental problems due to its inability to biodegrade [ 1 , 2 , 3 , 4 , 5 ]. For this reason, the use of renewable resources is being explored, which can reduce the problems of waste disposal, and the development of films with biodegradable materials is a promising alternative that offers low cost, degradability, edibility, and properties similar to common plastics [ 6 , 7 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Development and evaluation of edible films based on cassava starch, whey protein, and bees wax

Cortés

Yépez

González

et al. 2020

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Films and edible coatings based on biopolymers have been developed as a packaging, which can be obtained from biodegradable materials and have properties similar to common plastics. These edible materials have many applications in the food industry, preventing mass transfer between the product and the surrounding environment. The objective of this study was to develop and evaluate the physicochemical and mechanical properties of edible films based on cassava starch (CS), whey protein (WP), and beeswax (BW). Response surface methodology has been used and the experiments were carried out based on face-centred composite design. On the other hand, three CS-based controls were formulated to evaluate the effect of the inclusion of WP and BW. The optimization of multiple responses established the optimal formulation: CS (3.17 %), WP (1.30 %), BW (0.50 %), presenting the following response variables: tensile stress (1.92 MPa), elongation (40.4 %), Young's modulus (42.1 MPa), water vapor permeability 1.79 × 10 −11 (g mm/s cm 2 Pa), swelling capacity (300.3 %), thickness (0.128 mm), moisture content (6.74 %), and colour: lightness (89.9), chromaticity a∗ (-1.8), chromaticity b∗ (7.7), saturation (9.9), tone (101.1°), and yellowness index (17.7). The selection and evaluation of this optimal formulation are essential because it is the material that shows the best possible mechanical and physicochemical properties using the studied components. The results, especially its good mechanical properties and low permeability to water vapour, would allow its application as a coating for fruits, vegetables, among others, effectively delaying its weight loss due to dehydration.

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Physical and Antioxidant Properties of Cassava Starch–Carboxymethyl Cellulose Incorporated with Quercetin and TBHQ as Active Food Packaging

Cited by 46 publications

References 49 publications

Characterization of Chitosan Film Incorporated with Curcumin Extract

Characterization of Chitosan Film Incorporated with Curcumin Extract

Antioxidant Films from Cassava Starch/Gelatin Biocomposite Fortified with Quercetin and TBHQ and Their Applications in Food Models

Development and evaluation of edible films based on cassava starch, whey protein, and bees wax

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