Physical and structural characterization of edible bilayer films made with zein and corn-wheat starch

Zuo, Guanjie; Song, Xiaoyong; Chen, Fusheng; Shen, Zhi-Xiang

doi:10.1016/j.jssas.2017.09.005

Cited by 45 publications

(44 citation statements)

References 26 publications

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“…The microstructure of films has an important effect on the physical properties of the films. The addition of RHE damaged the cross‐section microstructure of the films and weakened the bonding between the film components, resulting in a decrease in TS and increase in EB . Also, the WVP increased because more cracks on the surface of film made water evaporation easier …”

Section: Resultsmentioning

confidence: 99%

Antioxidant Properties of Rye Starch Films Containing Rosehip Extract and Their Application in Packaging of Chicken Breast

Song

2019

Starch Stärke

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Starch is extracted from rye and used as a film base material to develop a new biodegradable film. Different concentrations (0.4, 0.7, and 1.0 g per 100 mL) of rosehip extract (RHE) are incorporated as active materials to enhance the physicochemical properties of rye starch films. As the RHE concentration increases, the tensile strength of rye starch films decreases and elongation at break increases, resulting in improved flexibility of the films. The optical properties of the films are also enhanced by increasing opacity and decreasing light transmittance. Ultraviolet light is completely blocked. The antioxidant activities of the films are determined by evaluating 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities. The highest ABTS and DPPH radical scavenging activities are observed for 1.0% RHE films (96.87% and 80.22%, respectively). Chicken breast samples wrapped with the 1.0% RHE film have lower peroxide and thiobarbituric acid reactive substances values than samples wrapped with film not containing RHE as well as the non-packaged control, suggesting that lipid oxidation in the chicken breast is inhibited by the inclusion of RHE. The results indicate that rye starch films incorporated with RHE can be used as an active packaging material to retard lipid oxidation in foods.

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Section: Resultsmentioning

confidence: 99%

Antioxidant Properties of Rye Starch Films Containing Rosehip Extract and Their Application in Packaging of Chicken Breast

Song

2019

Starch Stärke

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“…The empty clear cell was used as a reference. The thickness of the edible film was measured as the mean of ten random measurements at different points of the film using a vernier calliper and the opacity was calculated according to Zuo et al () and Shruthy & Preetha (), using the formula

Opacity = \frac{()(, Absorbance at 550 nm)}{()(, Film thickness)} .

…”

Section: Methodsmentioning

confidence: 99%

Fabrication and evaluation of physicochemical properties of probiotic edible film based on pectin–alginate–casein composite

Namratha

Sreejit

Radhakrishnan

2020

Int J of Food Sci Tech

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Summary The objective of this study was to develop a casein‐based edible film for the entrapment of probiotic Enterococcus faecium Rp1. Casein, pectin, sodium alginate and glycerol were used to prepare the film. In this study, the physicochemical and morphological properties of casein‐based edible film and its impact on the stability of probiotic were evaluated. Surface morphology and properties of the film were tested using a scanning electron microscope, fluorescence microscopy, Raman spectroscopy, Fourier transform infrared spectroscopy and X‐ray diffraction. Probiotic‐incorporated casein‐based edible film showed significant improvement in the antimicrobial and antioxidant properties and enhanced the structural, optical and thermal properties. Furthermore, the film was found to be desirable to carry probiotics, with the viability of 107 CFU mL−1 rate up to 30 days of storage at 4 °C. Hence, the current study suggests a probiotic‐incorporated casein‐based edible film for active packaging of food products.

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“…Genovese et al (2018) prepared TPS from wheat, potato, and corn starches by melt-mixing. Song et al (2018) and Zuo et al (2017) studied TPS prepared by the solution casting of wheat and corn starch mixture. To the best of authors' knowledge, there are no papers concerning wheat and tapioca thermoplastic starches prepared in the same way, which would compare the properties of both types of TPS that seems to differ significantly.…”

Section: Introductionmentioning

confidence: 99%

Thermoplastic Starch Composites Filled With Isometric and Elongated TiO2-Based Nanoparticles

et al. 2019

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Biodegradable thermoplastic starch (TPS) composites with isometric titanium dioxide nanoparticles (TiO 2 ; diameter ∼100 nm) and elongated titanate nanotubes (TiNT; diameter ∼20 nm and aspect ratio >50) were prepared from wheat and tapioca starch. The preparation was based on our recently developed two-step procedure consisting of the solution casting (SC) followed by the melt mixing (MM), which had been shown to yield highly homogeneous TPS in our previous study. In this work we demonstrated that the type of the TPS matrix and the type of the filler had significant impact on the morphology and the properties of the final composites. Multiple microscopic techniques (LM, SEM, and TEM) evidenced that the TPS/TiO 2 composites exhibited a very homogeneous dispersion of the filler, while the TPS/TiNT composites contained micrometer-size agglomerates of TiNT. Moreover, all composites with the wheat starch matrix [TPS(w)] showed a higher filler agglomeration than the corresponding composites with the tapioca starch matrix [TPS(t)]. Rheological experiments showed that the TiO 2 and TiNT fillers had quite small impact on the viscosity of the TPS(w) matrix, probably due to slightly higher agglomeration, poorer dispersion, and weaker matrix-particle interactions. On the other hand, the TPS(t) matrix was influenced by both fillers significantly: the TiO 2 nanoparticles with almost ideal dispersion formed a physical network in the TPS(t) matrix, which significantly increased the viscosity of the composite, whereas the TiNT nanotubes seemed to destruct the TPS(t) matrix partially, resulting in decreased viscosity of the composite. DMTA results confirmed the rheological measurements: Storage moduli (G') showed that TPS(t) and its composites with TiO 2 were stiffer than the corresponding TPS(w) samples, while the TPS(t)/TiNT composites were less stiff than TPS(w)/TiNT. Also loss moduli (G") confirmed the difference between tapioca starch and wheat starch composites, which differed by their glass transition temperatures [T g of TPS(w) < T g of TPS(t)]. The rheological and DMTA results were supplemented and supported by IR, XRD, and TGA measurements.

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Physical and structural characterization of edible bilayer films made with zein and corn-wheat starch

Cited by 45 publications

References 26 publications

Antioxidant Properties of Rye Starch Films Containing Rosehip Extract and Their Application in Packaging of Chicken Breast

Antioxidant Properties of Rye Starch Films Containing Rosehip Extract and Their Application in Packaging of Chicken Breast

Fabrication and evaluation of physicochemical properties of probiotic edible film based on pectin–alginate–casein composite

Thermoplastic Starch Composites Filled With Isometric and Elongated TiO2-Based Nanoparticles

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