Preparation and characterization of zein thermo-modified starch films

Gao, Pei; Wang, Rui; Gu, Fengying; ning, Jiying; Liang, Jun; Ludescher, Richard D.

doi:10.1016/j.carbpol.2016.11.004

Cited by 35 publications

(14 citation statements)

References 26 publications

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“…Chitosan/bacterial cellulose films of different weight ratios were prepared by means of solution casting in 10 cm×10 cm petri dishes according to the published method, but with slight modifications [35]. A total of 2 g of chitosan was dissolved in 100 mL 1% acetic acid solution at room temperature to form 2.0 w/v% polymer solutions.…”

Section: Methodsmentioning

confidence: 99%

The Impact of Cross-linking Mode on the Physical and Antimicrobial Properties of a Chitosan/Bacterial Cellulose Composite

2019

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The bacteriostatic performance of a chitosan film is closely related to its ionic and physical properties, which are significantly influenced by the mode of cross-linking. In the current work, chitosan with or without bacterial cellulose was cross-linked with borate, tripolyphosphate, or the mixture of borate and tripolyphosphate, and the composite films were obtained by a casting of dispersion. Mechanical measurements indicated that different modes of cross-linking led to varying degrees of film strength and elongation increases, while the films treated with the borate and tripolyphosphate mixture showed the best performance. Meanwhile, changes in the fractured sectional images showed a densified texture induced by cross-linkers, especially for the borate and tripolyphosphate mixture. Measurements of Fourier transform infrared showed the enhanced interaction between the matrix polymers treated by borate, confirmed by a slight increase in the glass transitional temperature and a higher surface hydrophobicity. However, the reduced antimicrobial efficiency of composite films against E. coli, B. cinerea, and S. cerevisiae was obtained in cross-linked films compared with chitosan/bacterial cellulose films, indicating that the impact on the antimicrobial function of chitosan is a noteworthy issue for cross-linking.

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Section: Methodsmentioning

confidence: 99%

The Impact of Cross-linking Mode on the Physical and Antimicrobial Properties of a Chitosan/Bacterial Cellulose Composite

2019

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“…Suspensions of CT (1% CT in 1 N acetic acid, w / v ), and Z (1:10, Z:ethanol, w / v ), were prepared by mixing in a hot plate (Barnstead, Thermolyne, MN, USA) for 15 min at 200 rpm at 90 °C; these solutions were mixed in a 1:1 ratio. Three different EFs were elaborated incorporating an EO (AS, CN, and OR) to promote ingredients solubilization and films formation; the pH was adjusted to 9.4 with 0.5 M NaOH [ 40 ]. An AS, an OR, or a CN EO was added to reach 250 ppm and was mixed for 10 min at room temperature (~24 °C).…”

Section: Methodsmentioning

confidence: 99%

Physical, Structural, Barrier, and Antifungal Characterization of Chitosan–Zein Edible Films with Added Essential Oils

Escamilla‐García

Calderón‐Domínguez

Chanona-Pérez

et al. 2017

IJMS

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Edible films (EFs) have gained great interest due to their ability to keep foods safe, maintaining their physical and organoleptic properties for a longer time. The aim of this work was to develop EFs based on a chitosan–zein mixture with three different essential oils (EOs) added: anise, orange, and cinnamon, and to characterize them to establish the relationship between their structural and physical properties. The addition of an EO into an EF significantly affected (p < 0.05) the a* (redness/greenness) and b* (yellowness/blueness) values of the film surface. The EFs presented a refractive index between 1.35 and 1.55, and thus are classified as transparent. The physical properties of EFs with an added EO were improved, and films that incorporated the anise EO showed significantly lower water vapor permeability (1.2 ± 0.1 g mm h−1 m−2 kPa−1) and high hardness (104.3 ± 3.22 MPa). EFs with an added EO were able to inhibit the growth of Penicillium sp. and Rhizopus sp. to a larger extent than without an EO. Films’ structural changes were the result of chemical interactions among amino acid side chains from zein, glucosamine from chitosan, and cinnamaldehyde, anethole, or limonene from the EOs as detected by a Raman analysis. The incorporation of an EO in the EFs’ formulation could represent an alternative use as coatings to enhance the shelf life of food products.

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“…Increasingly, great efforts are being made to develop biodegradable and environmentallyfriendly materials from low-cost natural resources, such as polysaccharides and proteins. The design to edible films should provide improvements in the properties of the matrix and should consider other synergistic effects between components (Gao et al, 2017). The application of natural antioxidants in starch-based films to maintain food quality through antioxidant action is an innovative concept in the food industry (Reis et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and antibacterial activities of a starch film with bioextracts microencapsulated from cactus fruits (Opuntia oligacantha)

Cenobio-Galindo

Pimentel-González

Razo-Rodríguez

et al. 2019

Food Sci Biotechnol

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The use of unconventional sources is very relevant in the food area. In the present study the development of active films with the addition of bioextract (BE) or microencapsulated bioextract (MBE) from xoconostle (Opuntia oligacantha) on chayotextle starch was investigated. The film formulations were: 4 g of chayotextle starch, 2 g of glycerol and 180 g of water, three films with BE added (0.4, 0.8 and 1.2 g) and three films with MBE added (0.4, 0.8 and 1.2 g). Total phenols, total flavonoids, antioxidant activity (ABTS and DPPH), Salmonella typhimurium inhibition, color and mechanical properties of the films were analyzed. The film with 1.2 g of MBE showed high concentration of total phenols (54.12 ± 0.77 mg EAG/100 g), total flavonoids (16.65 ± 0.10 mg QE/100 g) and antioxidant activity (29.11 ± 0.48 and 41.42 ± 1.81 mg EAA for ABTS and DPPH respectively). The addition of bioextract from xoconostle is an option for the development of active films with antioxidant properties.

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Preparation and characterization of zein thermo-modified starch films

Cited by 35 publications

References 26 publications

The Impact of Cross-linking Mode on the Physical and Antimicrobial Properties of a Chitosan/Bacterial Cellulose Composite

The Impact of Cross-linking Mode on the Physical and Antimicrobial Properties of a Chitosan/Bacterial Cellulose Composite

Physical, Structural, Barrier, and Antifungal Characterization of Chitosan–Zein Edible Films with Added Essential Oils

Antioxidant and antibacterial activities of a starch film with bioextracts microencapsulated from cactus fruits (Opuntia oligacantha)

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