Effect of antimicrobial on mechanical, barrier and optical properties of corn starch based self-supporting edible film (original) (raw)
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Carbohydrate Polymers, 2019
The incorporation of antimicrobial compounds into natural polymers can promote increased shelf life and ensure food safety. The aim of this study was to evaluate the antibacterial activity, morphological, optical, mechanical, and barrier properties of corn starch films containing orange (Citrus sinensis var. Valencia) essential oil (OEO). The corn starch films were prepared using the casting method. OEO and the corn starch films incorporated with OEO showed higher antibacterial activity against Staphylococcus aureus and Listeria monocytogenes. The addition of OEO to the films increased the morphological heterogeneity and contributed to the reduction of the tensile strength and elongation of the films, and it increased the moisture content, water solubility, and water vapor permeability. The water vapor permeability and partial or total solubility of a film in water prior to consumption of a product are of interest when the film is used as food coating or for encapsulation of specific molecules.
Carbohydrate Polymers, 2013
Corn starch-based films are inherently brittle and lack the necessary mechanical integrity for conventional packaging. However, the incorporation of additives can potentially improve the mechanical properties and processability of starch films. In this work two essential oils, Zataria multiflora Boiss (ZEO) or Mentha pulegium (MEO) at three levels (1%, 2% and 3% (v/v)), were incorporated into starch films using a solution casting method to improve the mechanical and water vapor permeability (WVP) properties and to impart antimicrobial activity. Increasing the content of ZEO or MEO from 2% to 3% (v/v) increased values for elongation at break from 94.38% to 162.45% and from 53.34% to 107.71% respectively, but did not significantly change tensile strength values of the films. The WVP properties of the films decreased from 7.79 to 3.37 or 3.19 g mm m −2 d −1 kPa −1 after 3% (v/v) ZEO or MEO incorporation respectively. The oxygen barrier properties were unaffected at the 1% and 2% (v/v) oil concentration used but oxygen transmission increased with 3% (v/v) for both formulations. The films' color became slightly yellow as the levels of ZEO or MEO were increased although transparency was maintained. Both films demonstrated antimicrobial activity with films containing ZEO more effective against Escherichia coli and Staphylococcus aureus than those containing MEO. These results suggest that ZEO and MEO have the potential to be directly incorporated into corn starch to prepare antimicrobial biodegradable films for various food packaging applications.
— Packaging material is necessary in the preservation process. Edible films containing essential oils can be incorporated into the conventional food packaging systems with a dual purpose, edible and natural preservative, that can maintain quality, extend the shelf life and reduce the risk of pathogen growth specifically in unprocessed or minimally processed foods like fruits and vegetables. In present study, pumpkin-arrowroot starch based edible film incorporated with carom seed oil at 0.5%, 1% and 1.5% were prepared and studied for the antimicrobial properties. Film with 1.5% Carom seed oil showed exceedingly good antimicrobial activities against E. coli, Staphylococcus and Aspergillus. The films were further studied for physical, mechanical and water vapour transmission properties. The results indicated that the film with 1.5% carom seed oil did not alter the mechanical properties of the film significantly, compared to control film and is ideal for coating to extend the shelf life of food products. Keywords— Edible film, carom seed oil, antimicrobial activity, mechanical properties.
Effect of Antimicrobial Edible Additives on Cassava Starch Biobased Films Characterization
Antimicrobial films appear in response of the searching for more competitive and aggregated value packaging. With the aim of developing packages that, besides active are also biodegradable, this work proposes to study the effect of antimicrobial additives (honey, cinnamon powder, clove powder, orange essential oil, pepper and coffee powder) on the characterization of cassava starch biobased films. The biofilms were characterized through their mechanical properties (tensile strength and elongation at break percentage), water vapor permeability and total solids content. The film forming solution was prepared with cassava starch, plasticizers (sucrose and inverted sugar) and the antimicrobial additives (honey, cinnamon powder, clove powder, orange essential oil, pepper and coffee powder). A cassava starch film containing only sucrose and inverted sugar served as control. To evaluate the biomaterials characterization, a factorial experimental design (27-3) with 3 central points was appl...
Starch-based environment friendly, edible and antimicrobial films reinforced with medicinal plants
Frontiers in Nutrition
In the current study, cornstarch-based antimicrobial and edible films were designed using solution-casting methods. The medicinal plants (Acontium heterophyllum, Artemisia annua, and Thymus serpyllum) reinforced the gelatinized solution in different concentrations as fillers. The effect of plant extracts on antimicrobial and antioxidant potential, microstructure, barrier, thermal and mechanical properties of cornstarch-based films (SBFs) was investigated using antimicrobial activity, DPPH free radical scavenging values, scanning electron microscopy, X-ray diffraction, water vapor transmission rate, differential scanning calorimetry, and tensile strength. Likewise, it was depicted that the geometric and crystalline structures of medicinal plants’ reinforced films remained the same even after processing. The mechanical tests indicated that the plant extracts effects are associated with reduced elongation, increasing tensile strength, and Young’s modulus. Morphological analysis reveale...
Development of enset starch based edible films for food packaging: Mechanical and optical properties
2ND INTERNATIONAL CONFERENCE ON ADVANCED MATERIALS BEHAVIOUR AND CHARACTERIZATION: ICAMBC_2021
Enset (Ensete Ventricosum, Family Musaceae) is a plant indigenous to Ethiopia. It is often called 'false banana' for its close resemblance to banana plant. The plant is one of the most important staple foods for the south and southwestern parts of Ethiopia. The plant contains starch as its major contents. Starch extracted from this plant has not been still investigated as raw material for biofilm. In this study, a biofilm was prepared using starch extracted from the Enset. Further, water barrier, mechanical, and optical properties of the Enset-starch (ES) based films were investigated. These properties were compared with the biofilm developed using standard corn-starch (sigma-Aldrich S4180) with same combination of plasticizer, surfactant and agar. From the results, it was observed that ES based edible film can be better compactable for food packaging material. Also, the mechanical and optical properties of the ES based film showed better appropriateness when compared with standard corn-starch-based biofilm.
Starch-based films and food coatings: An overview
Starch - Stärke, 2016
Native and modified starches have received considerable attention for biodegradable films formulation due to their completely biodegradable nature, edible characteristics, and low cost. Development and characterization of starch films obtained by: (i) casting, (ii) blown extrusion and (iii) the thermo-compression moulding process are described. The rheological properties of filmogenic suspensions, the barrier properties, and the mechanical resistance of the obtained films are reported. Addition of specific additives to the formulations modifies the film functionality transforming them into active materials. Diffusion of antimicrobial agents such as potassium sorbate from the active starch film, as well as their efficacy in dairy products is discussed. Likewise, reinforcing agents lead to composite materials with improved mechanical resistance. Starch-based materials show higher permeability to carbon dioxide than to oxygen, which is useful to control the respiration rate of fruits and vegetables. The application of active starch-based coatings to strawberries and Brussels sprouts in order to prolong their refrigerated storage life is analyzed. A detailed overview on the formulation and performance of starch-based films employing industrial and lab-scale methods, as well as the application of starch coatings to improve food quality is presented, with the aim of analyzing the possibility of development and application of such materials.
Characterization of Starch Edible Films with Different Essential Oils Addition
Polish Journal of Food and Nutrition Sciences, 2016
This study investigated properties of starch-based edible fi lms with oregano and black cumin essential oil addition. Essential oils addition positively affected fi lm swelling (decreased due to essential oil addition), mechanical properties (tensile strength decreased while elongation at break increased), and water vapor barrier properties (decreased along with essential oils addition). Control fi lm did not have any biological activity, which proves the need for essential oils addition in order to obtain active packaging. Oregano oil was more effective in terms of biological activity. Endothermal peak, above 200°C, represents total thermal degradation of edible fi lms. Diffraction pattern of control fi lm showed signifi cant destruction of A-type crystal structure. Addition of essential oils resulted in peak shape change: diffraction peaks became narrower. Principal Component Analysis has been used to assess the effect of essential oils addition on fi nal starch-based edible fi lms characteristics with the aim to reveal directions for the fi lm characteristics improvement, since the next phase will be optimal fi lm application for food packaging.
Starch content affects physicochemical properties of corn and cassava starch-based films
Industrial Crops and Products, 2017
Biodegradable starch-based film has been widely used as alternative to packaging derived from fossil sources. The composition, structural and morphological properties of starch granules vary with plant source, contributing to significant differences in properties and desired functionality. The objective of this work was to evaluate the starch content influence on physicochemical properties of corn (Zea mays L.) and cassava (Manihot esculenta L.) starch-based films manufactured by casting. Different starch contents (20-60 g kg −1), glycerol (9 g kg −1) and xanthan gum (0.05 g kg −1) were used. From Scanning Electron Microscopy (SEM) analysis, it can be seen that corn and cassava native starches exhibited polyhedral and oval shape, respectively. The Principal Component Analysis (PCA) results showed that higher biopolymer content promoted an increase in thickness (ranging between 0.07 and 0.17 mm) and a reduction in water vapor permeability (ranging between 0.42 and 0.15 g mm h −1 m −2 kPa −1) of the starch-based films. Moreover, increased starch content in the films promoted improved mechanical properties. For the same starch content, cassava starch based films presented higher water solubility than corn films, approximately 22% and 16%, respectively. Mechanical properties of the starch (40 g kg −1) based films as tensile strength, (3.9 MPa), maximum elongation (120%) and elastic modulus (65 MPa) were comparable to LDPE (low density polyethylene) based films used as food packaging currently marketed. From the results obtained, corn and cassava starch may be considered promising alternatives for the food packaging development.
Physical and bioactive properties of corn starch – Buttermilk edible films
Journal of Food Engineering, 2014
The effect of incorporating different ratios of both non-heated and heated (95 ºC) buttermilk (BM) to corn starch (CS) films was analyzed in terms of its structural, mechanical, barrier, optical and bioactive properties. The properties of the film forming dispersions (particle size distribution, -potential and rheological behavior) were also analyzed. As the BM increased in the blend, both the average particle size and the apparent viscosity of the film forming dispersions were reduced. The low degree of compatibility between both materials resulted in heterogeneous structures, where an interpenetrated protein phase in the starch matrix was observed as a result of the protein gelation when BM was heated. This affected the mechanical and barrier properties giving rise to more resistant and extensible, and less permeable films than in non-heated BM. Only films formulated with heated BM exhibited antioxidant activity, probably due to the release of the antioxidant peptides during thermal treatment of proteins. BM did not have any effect on the growth of Listeria innocua.