Preparation and characteristics of mechanical and functional properties of starch/Plantago psyllium seeds mucilage films

Abstract

The aim of the present study was to reinforce starch‐based films with psyllium mucilage in order to obtain natural, edible, and biodegradable films with improved mechanical and functional properties. The rheological properties of film‐forming solutions can be controlled by the concentration levels of added mucilage. The addition of mucilage reduced the decomposition of the system, which made these films more thermally stable. Those starch–mucilage films were sufficiently transparent and exhibited a low aqueous solubility and as shown in SEM images of such films spherical particles appeared in the structure, probably microcapsules. The addition of mucilage did see an improvement in the mechanical properties of those films, especially at a higher concentration of starch (4% rather than 3%).

Empleo del psyllium para el desarrollo de nuevos productos a base de cereales.

“…In the case of psyllium, despite only a few previous studies, the same behaviour could be expected. Interestingly, different from our study, Krystyjan et al (2017) observed an increase in G′ and G′′ when psyllium was added to starch to obtain gels, but, as in the studies with xanthan gum, the concentration of solids used in the samples was much lower than in our study. xanthan gum.…”

“…También es posible utilizar el psyllium para obtener películas biodegradables Krystyjan et al, 2017;Sukhija et al, 2016) con mayor resistencia a la tracción, más termoestables y menos permeables y solubles al vapor de agua.…”

Physicochemical properties and sensory acceptance of biscuits fortified with Plantago psyllium flour

“…Plantago psyllium seeds have been used for a long time, mainly in pharmaceutical industry (Craeyveld et al 2009, Singh 2007 and to a smaller extent also in the food processing plants. There are known attempts to use it as additives in burgers and beef sausage production (Osheba et al 2013) and for obtaining starch-based edible films (Krystyjan et al 2017). This raw material was used in cookie production as the form of psyllium fibre (Raymundo et al 2014).…”

Formation and Investigation of Physicochemical, Biological and Bacteriostatic Properties of Nanocomposite Foils Containing Silver Nanoparticles and Graphene Oxide in Hyaluronic Acid Matrix

“…As was confirmed by statistical analysis, there were no differences in thickness between the composites. The tensile strength of Hyal composite was at a high level and was many times higher than composites made from other natural biodegradable polymers such as: starch [ 43 , 44 ], chitosan [ 45 ], cellulose acetate (CA) and cellulose nanofibers (CNF) [ 46 ].…”