Production, characterization, and mechanical properties of starch modified by Ophiostoma spp (original) (raw)
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Modified arracacha starch films characterization and its potential utilization as food packaging
Vitae
Background: The use of petroleum-based plastics has increased in recent years. These materials are resistant and economically competitive. However, the environmental pollution caused by these is very high. For this reason, some research has focused on the alleviation of this environmental problem, mainly through the development and use of biodegradable polymers. The food industry as an economic dynamic sector is looking for new environmental and secure alternatives for the consumer welfare. In packaging sector, materials should be renewable and final products must be recyclable, innovative and economically competitive. New starch sources could be an adequate alternative. Objetive: The main objective in this research project was to evaluate the chemical modification of arracacha starch, testing different plasticizer concentrations, as a raw material for food biodegradable packaging production. Methods: The arracacha native starch was acetylated or oxidized to produce biodegradable films. The starches were characterized by infrared spectroscopy, scanning electron microscopy, x-ray diffraction and volumetric techniques. Results: Films made with acetylated starch presented more transparency. Native starch films had lower water solubility and greater stability in acid and alkaline conditions. The effect of alkaline conditions was higher than the acid conditions for the three types of films in all treatments. Conclusion: Physicochemical properties of the films were directly influenced by the amount of plasticizer used and by the starch modification type. The physicochemical and microbiological tests of the meat show the possible use of starch films for packaging.
Structural changes of the corn starch from Romania used to make biodegradable packaging
The effect of the components proportion and the effect of heat in the recipes used in order to obtain biodegradable corn starch-based packing made by thermoplastic extrusion of indigenous starch, with an amylose content of 21%, where pursued both at the macroscopic scale by rheometry, and trough microscopic methods, which provides information on atomic and molecular level. The components proportion affects the interconnection process of the polymeric chains and thus the viscosity and elastic behavior. At a given concentration, depending on heat treatment or exposure to plasticizers, the stability of the temporary junctions between polymeric chains may be affected, with consequences on the viscoelastic behavior Any dynamic effect on the molecular scale, determined by the action ofrecipe components proportion, and thermal processes leads to changes of the interconnection process of the polymeric chains and of the local conformation of the macromolecules. All these structural changes w...
Journal of Applied Polymer Science, 2018
ABSTRACTConcern about environmental issues has motivated research into the development of biodegradable packaging from renewable sources. Natural polymers such as starch constitute a good alternative for diminishing the use of nonbiodegradable and nonrenewable components in the packaging industry. However, depending on the botanical source, films with different properties are formed. The aim of this study was to evaluate the film‐forming capacity of different starch sources (cassava, corn, potato, and wheat) by casting with starch contents from 2 to 6%. Principal component analysis methodology was used to evaluate the correlation between the formulations and their physicochemical and mechanical properties. It was not possible to produce continuous films based on potato starch, probably because of its very low amylose content (10%). The corn‐, cassava‐, and wheat‐starch‐based films were characterized by their thicknesses (0.06–0.22 mm), moisture contents (19–26%), water solubilities ...
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.
International Journal of Engineering and Technology, 2018
The aim of this research was to produce a modified starch-based film of the buckthorn yam variety (diocorearotundata) for use in food packaging. Native starch was first obtained, then the starch was chemically modified and a qualitative and quantitative determination of acetyl groups and substitution grade was made. film formulation was also optimized and the physical and mechanical characteristics of each of the films obtained were evaluated to select the formulation to be used. Finally, it was applied in a sausage type meat sausage. The slice of sausage used for coating with the control and autochthonous film showed greater weight loss compared to slices covered with modified starch. The slice of sausage used for coating with the control and native film showed higher losses compared to the slices covered with modified starch. The film made by modification can be promising for use in meat products. I. INTRODUCTION Limited fossil fuel reserves and the environmental impact caused by the use of non-biodegradable plastic containers have led to the use of biopolymers recognized as safe for human consumption, such as starches, cellulose derivatives, chitosan/chitin, gums or plant-based proteins. These materials offer the possibility of thin films and coatings to cover fresh or processed foods for extended shelf life [1]. Starch is an abundant, economical and naturally renewable polysaccharide, which is widely applied in various areas of polymer science,it has been successfully used in the packaging industry and is readily biodegradable in soil. However, native starch has several disadvantages such as processability and poor solubility in common organic solvents that limit its broad applications. Chemical modifications of starch, including esterification, are effective methods for improving the properties of starch. Acetylated starch is a starch ester that has been studied over the past two decades [2]. Chi et al.,[3] used FTIR to detect the structure of acetylated starches, reporting a substitution degree (SD) of 0.85,1.78 and 2.89. The FTIR spectra of different DS of acetylated starch showed some new absorption bands at 1754,1435 and 1240 cm-1 assigned to carbonyl C=O, CH 3 anti-symmetric deformation vibration and carbonyl CO stretch vibration. These new absorptions suggest that acetylated starch products formed during the esterification process. With the esterification process, acetyl groups were introduced into starch, proton resonances of anhydroglucose unit showed some changes compared to native starch. The modified starch, part of the hydroxyl groups in units of anhydroglucose are converted into acetyl groups. Acetylated 0.01-0.2 starch low (DS) has been applied in many areas, such as film formation, bonding, adhesion, thickening, stabilization and texturing. Acetylated starch with low DS is commonly obtained by esterification of native starch with acetic anhydride in an aqueous medium in the presence of an alkaline catalyst [4]. The inserted acetyl groups cause a reorganization of the starch at a structural level through the steric impediment. When acetyl groups are incorporated into the starch molecule, their mutual repulsive effect is observed, facilitating the penetration of water molecules into newly formed amorphous areas [5]. Studies on starch acetylation indicate an increase in solubility and water absorption, and the presence of acetyl groups makes gelatinisation and the formation of an orderly structure difficult, and delays the retrogradation of starch [6]. Starch modified by esterification has been reported to form intermolecular links between hydroxyl groups in the crosslinking process. Kaur et al., [7] demonstrated that substitution of hydroxyl groups by acetyl groups in the starch structure prevents parallel orientation of starch chains initiating retrogradation. The presence of acetyl groups also leads to delayed amylopectin crystallization and water retention in starch molecules. These results confirm the findings reported by Pietrzyk et al., [4] in which low oxidized corn starch was also more susceptible to acetylation compared with waxy corn starch because it contained more acetyl groups than corn starch at the same oxidation levels. Since the content of carboxyl and acetyl groups in the resulting modified starches was
Analysis of Biodegradable Films of Starch from Potato Waste
Asian Food Science Journal
Starch was extracted from potato wastes and its peels to prepare bio-degradable films using glycerol and sorbitol at various concentrations of 35%, 45% and 55 (w/w) of dry starch. The properties of films prepared with modification techniques (hydrothermal treatment (HTT) and acid-alcohol treatment (AAT)) were analyzed. Biodegradability test was done by incubating with amylolytic bacteria (Bacillus lichneformis and Streptococcus bovis) for 24 hours and fungi (Aspergillus niger and Rhizopus stolonifer) for 72 hours. All microbial species were isolated from soil except S. bovis which was from calf stool and identified by conventional methods. The properties of modified starches were significantly different from non-treated starches. Tensile strength (10 N/m2) and elongation (9.47%) were significantly (p<0.05) superior in HTT starch films whereas solubility (25.8%) was superior in AAT starch films. Elongation (8.91%) and solubility (29.98%) were significantly (p<0.05) superior in...
The Influence of Starch Origin on the Properties of Starch Films: Packaging Performance
Materials, 2021
Starch films can be used as materials for food packaging purposes. The goal of this study is to compare how the starch origin influence the selected starch film properties. The films were made from various starches such as that from maize, potato, oat, rice, and tapioca using 50%w of glycerine as a plasticizer. The obtained starch-based films were made using the well-known casting method from a starch solution in water. The properties of the films that were evaluated were tensile strength, water vapour transition rate, moisture content, wettability, and their surface free energy. Surface free energy (SFE) and its polar and dispersive components were calculated using the Owens-Wendt-Rabel-Kaelbe approach. The values of SFE in the range of 51.64 to 70.81 mJ∙m−2 for the oat starch-based film and the maize starch-based film. The films revealed worse mechanical properties than those of conventional plastics for packaging purposes. The results indicated that the poorest tensile strength w...
A Review on Biodegradable Starch Based Film
Journal of microbiology, biotechnology and food sciences, 2015
In recent years, biodegradable edible films have become very important in research related to food, due to their compatibility with the environment and their use in the food packaging industry. Various sources can be used in the production of biopolymers as biodegradable films that include polysaccharides, proteins and lipids. Among the various polysaccharides, starch due to its low price and its abundance in nature is of significant importance. Several factors affect the properties of starch films; such as the source which starch is obtained from, as well as the ratio of constituents of the starch. Starch films have advantages such as low thickness, flexibility and transparency though; there are some downsides to mention, such as the poor mechanical properties and water vapor permeability. Thus, using starch alone to produce the film will led to restrictions on its use. To improve the mechanical properties of starch films and also increases resistance against humidity, several meth...
Development of oxidised and heat–moisture treated potato starch film
Food Chemistry
This study investigated the effects of sodium hypochlorite oxidation and a heat–moisture treatment of potato starch on the physicochemical, pasting and textural properties of potato starches in addition to the water vapour permeability (WVP) and mechanical properties of potato starch films produced from these starches. The carbonyl contents, carboxyl contents, swelling power, solubility, pasting properties and gel texture of the native, oxidised and heat–moisture treated (HMT) starches were evaluated. The films made of native, oxidised and HMT starches were characterised by thickness, water solubility, colour, opacity, mechanical properties and WVP. The oxidised and HMT starches had lower viscosity and swelling power compared to the native starch. The films produced from oxidised potato starch had decreased solubility, elongation and WVP values in addition to increased tensile strength compared to the native starch films. The HMT starch increased the tensile strength and WVP of the starch films compared to the native starch.► The oxidised and HMT starches had lower viscosity and swelling power compared to the native starch. ► Oxidised starch films had lower solubility and WVP and higher tensile strength compared to the native starch films. ► The HMT starch increased the tensile strength and WVP of the starch films compared to the native starch.