Water vapor permeability of edible starch based films

Bertuzzi, María Alejandra; Vidaurre, Elza F. Castro; Armada, Margarita; Gottifredi, J.C.

doi:10.1016/j.jfoodeng.2006.07.016

Cited by 397 publications

(241 citation statements)

References 37 publications

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“…At the end of the storage time (18 days), the F3 fi lm showed the lowest weight losses (2.48%). According to the literature [Bertuzzi et al, 2007], packaging fi lms made from renewable resources (corn starch) such as those used in this study show a naturally high permeability to water vapor; in fact, water condensation did not develop inside the MAP samples and no fungal development was observed on the fruits (data not shown).…”

Section: Weight Lossmentioning

confidence: 79%

Qualitative Performance and Consumer Acceptability of Starch Films for the Blueberry Modified Atmosphere Packaging Storage

Giuggioli¹,

Girgenti²,

Peano³

2017

Pol. J. Food Nutr. Sci.

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The sustainability of packaging is an important part of food system innovation and it can infl uence the purchase decision for the fresh produce. In this work, we evaluated the qualitative performance and the consumer acceptability of three starch fi lms for the blueberry modifi ed atmosphere packaging (MAP) storage under fl uctuating temperatures. Fruits cv. Duke were monitored for up to 18 days (15 days at 1±1°C and 3 days at 20±1°C). The respiration rate of the blueberries and the permeability of the fi lms affect the initial atmospheric composition (0.2 kPa CO 2 and 21.2 kPa O 2 ) inside each package infl uencing the headspace gas composition and the quality parameters of the fruits. The F3 fi lm has better controlled O 2 values inside the packages up until the end of storage (5.7 kPa) and it maintained the highest anthocyanin content (156.21 mg C 3 G/100 g FW) and antioxidant capacity (22.18 Fe 2+ /kg) of fruits at 20±1°C.

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Section: Weight Lossmentioning

confidence: 79%

Qualitative Performance and Consumer Acceptability of Starch Films for the Blueberry Modified Atmosphere Packaging Storage

Giuggioli¹,

Girgenti²,

Peano³

2017

Pol. J. Food Nutr. Sci.

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“…Films were made according to the Bertuzzi et al [21] methodology with some modifications. High amylose corn starch (2 g) containing 75% apparent amylose (CPI Ingredients, Mexico) or 0.5 g of carboxymethyl cellulose (CMC) with medium molecular weight (CPI Ingredients, Mexico) and viscosity 400-800 cP in 2 wt.% in water (25°C; Brookfield) was prepared separately in previously sterilized 10 ml of 0.25 N sodium hydroxide and 10 ml distilled water by stirring for 60 min.…”

Section: Edible Film Preparationmentioning

confidence: 99%

Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

Navarro-Cruz

Ochoa‐Velasco

Caballero-Alvarez

et al. 2018

Journal of Food Quality

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e aim of this work was to evaluate the e ect of pH and Mexican oregano essential oil (MOEO) added to carboxymethyl cellulose (CMC) and starch (S) edible lms on Listeria monocytogenes and Staphylococcus aureus. CMC and S edible lms were formulated with di erent concentrations (0%, 0.25%, 0.50%, 0.75%, and 1%) of MOEO at di erent pH (5, 6, or 7). Antimicrobial assay was performed. Inhibition curves were tted to the Fermi model. Signi cant di erences (p < 0.05) were found in t c (time to reduce 50% of microbial population) and a (slope of the curve around t c ), being lower at acidic pH. For L. monocytogenes, CMC lms exhibited a higher antimicrobial e ectiveness (0.50% of MOEO) compared to S lms which need a higher concentration of MOEO (0.75%). S. aureus was inhibited with CMC lms at 0.50% MOEO and pH 5 and 6. Microbial modeling has allowed estimating key intrinsic factors as pH and MOEO concentration with the synergistic e ect against two important food-borne pathogens.

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“…Os surfatantes seriam mais eficazes que óleos devido à natureza anfifílica da molécula, pois a presença de regiões hidrofílicas aumenta a compatibilidade com o amido, diminuindo a ocorrência de separação de fases e a associação da porção hidrofílica do surfatante com o amido pode reduzir os sítios de ligação para água [14] . A PVA de filmes que contém amido é mais complexa que de filmes elaborados somente com resinas plásticas convencionais, pois além dos processos difusivos ocorre a interação do amido com a água e mecanismos de sorção influenciam a permeabilidade [16] .…”

Section: Determinação Das Isotermas De Sorçãounclassified

“…[ (1 ) O aumento da solubilidade do vapor de água na matriz do filme favorece a permeação do vapor de água devido à saturação dos sítios de ligação com a água, diminuindo a energia necessária para sorção [16] . Muller et al [17] , Costa [22] e Matta et al [23] verificaram comportamento semelhante ao deste trabalho para a relação entre a PVA e β, estabelecendo que a PVA dos filmes de amido é controlada pela solubilidade do vapor de água na matriz do filme, sendo o valor de β dependente da umidade ambiente.…”

Section: Determinação Dos Coeficientes De Solubilidade (β) E De Difusunclassified

Hidrofilicidade de filmes de amido/poli(butileno adipato co-tereftalato) (Pbat) adicionados de tween 80 e óleo de soja

2013

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Resumo: A incorporação de amido ao polímero poli (butilenoadipatoco-tereftalato) (PBAT) através de blendas com alto teor de amido pode ser uma alternativa para obter embalagens biodegradáveis, minimizar custos e o uso de recursos não renováveis. No entanto, a adição de amido aumenta a permeabilidade ao vapor de água (PVA). A incorporação em filmes com amido de substâncias como óleos vegetais e surfactantes pode diminuir a hidrofilicidade, favorecendo as aplicações destes como embalagens. A hidrofilicidade dos filmes elaborados por blendas de amido/PBAT adicionados de óleo de soja (OS) e tween 80 (TW) foi avaliada considerando o efeito do OS e TW nas isotermas de sorção dos filmes, na PVA e nos coeficientes de difusão (D w ) e solubilidade (β) do vapor de água. Filmes com OS com ou sem TW apresentaram menor quantidade de água de sorção, sendo os filmes com menores quantidades de OS e sem TW menos hidrofílicos e menos permeáveis aos vapores de água. A adição de OS reduziu os valores de β e D w dos filmes de amido/PBAT. O efeito foi relacionado com o aumento das porções hidrofóbicas e da compatibilidade entre o amido e PBAT na presença de OS. Palavras-chave: Polímeros biodegradáveis, extrusão de sopro, blendas. Hydrophilicity of Starch and Poly(Butylene Adipate-Co-Terephthalate) (Pbat) Films Containing Tween 80 and Soybean OilAbstract: Incorporating starch into the poly(butylene adipate-co-terephthalate) (PBAT) polymer by means of blends with high starch contents is a possible option for producing biodegradable packaging using renewable resources and reducing costs. However, the addition of starch increases the water vapour permeability (WVP). The incorporation of substances as lipids and surfactants can reduce the hydrophilicity of films containing starch, favouring their use as packaging. The hydrophilicity of films produced from blends of starch/PBAT with added soybean oil (SO) and tween 80 (TW) was studied. The effects of these substances on the sorption isotherm, on the WVP and on the water vapour diffusion (D w ) and solubility (β) coefficients of the films were evaluated. The water sorption in films with SO, with or without TW, was low. The films with the lowest amount of SO and without TW were the least hydrophilic and less permeable to water vapour. Adding SO reduced the β and D w values of the starch/PBAT films. This effect was related to the increase in the hydrophobic portions and the compatibility between starch and PBAT in the presence of SO.

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Water vapor permeability of edible starch based films

Cited by 397 publications

References 37 publications

Qualitative Performance and Consumer Acceptability of Starch Films for the Blueberry Modified Atmosphere Packaging Storage

Qualitative Performance and Consumer Acceptability of Starch Films for the Blueberry Modified Atmosphere Packaging Storage

Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

Hidrofilicidade de filmes de amido/poli(butileno adipato co-tereftalato) (Pbat) adicionados de tween 80 e óleo de soja

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