Corn Starch‐Chitosan Proportion Affects Biodegradable Film Performance for Food Packaging Purposes

2021 ◽  
pp. 2000104
Author(s):  
María Julieta Bof ◽  
Delia Elisa Locaso ◽  
María Alejandra García
Keyword(s):  
Food Packaging ◽  
Corn Starch ◽  
Biodegradable Film ◽  
Film Performance

Antimicrobial biodegradable Film Based on Corn starch/Satureja khuzestanica essential oil/ Ag-TiO₂ Nanocomposites

2021 ◽  
Author(s):  
neda sallak ◽  
abbasali motallebi Moghanjoughi ◽  
Maryam Ataee ◽  
amirali anvar ◽  
leila golestan
Keyword(s):  
Essential Oil ◽  
Corn Starch ◽  
Biodegradable Film ◽  
Satureja Khuzestanica

scholarly journals Synthesis of biodegradable films obtained from rice husk and sugarcane bagasse to be used as food packaging material

2019 ◽  
Vol 25 (4) ◽  
pp. 506-514 ◽  
Author(s):  
Himanshu Gupta ◽  
Harish Kumar ◽  
Mohit Kumar ◽  
Avneesh Kumar Gehlaut ◽  
Ankur Gaur ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Sugarcane Bagasse ◽  
Rice Husk ◽  
Food Packaging ◽  
Packaging Material ◽  
Biodegradable Films ◽  
Biodegradable Film ◽  
Biocomposite Film ◽  
Biopolymer Film ◽  
Lignocellulose Biomass

The current study stresses on the reuse of waste lignocellulose biomass (rice husk and sugarcane bagasse) for the synthesis of carboxymethyl cellulose (CMC) and further conversion of this CMC into a biodegradable film. Addition of commercial starch was done to form biodegradable film due to its capacity to form a continuous matrix. Plasticizers such as Glycerol and citric acid were used to provide flexibility and strength to the film. Biopolymer film obtained from sugarcane bagasse CMC showed maximum tensile strength and elongation in comparison to the film synthesized from commercial CMC and CMC obtained from rice husk. It has been observed that an increase in sodium glycolate/NaCl content in CMC imposed an adverse effect on tensile strength. Opacity, moisture content, and solubility of the film increased with a rise in the degree of substitution of CMC. Therefore, CMC obtained from sugarcane bagasse was better candidate in preparing biopolymer/biocomposite film.

scholarly journals Corn starch and gelatin-based films added with guabiroba pulp for application in food packaging

2019 ◽  
Vol 19 ◽  
pp. 140-146 ◽  
Author(s):  
Naiane Miriam Malherbi ◽  
Ana Camila Schmitz ◽  
Remili Cristiani Grando ◽  
Ana Paula Bilck ◽  
Fábio Yamashita ◽  
...  
Keyword(s):  
Food Packaging ◽  
Corn Starch

Food packaging bags based on thermoplastic corn starch reinforced with talc nanoparticles

2015 ◽  
Vol 43 ◽  
pp. 18-24 ◽  
Author(s):  
Olivia V. López ◽  
Luciana A. Castillo ◽  
M. Alejandra García ◽  
Marcelo A. Villar ◽  
Silvia E. Barbosa
Keyword(s):  
Food Packaging ◽  
Corn Starch

Preparation and Characterization of Corn Starch-Nanodiamond Composite Films

2013 ◽  
Vol 469 ◽  
pp. 156-161 ◽  
Author(s):  
Hong Pan ◽  
Dan Xu ◽  
Qin Liu ◽  
Hui Qing Ren ◽  
Min Zhou
Keyword(s):  
Water Vapor ◽  
Food Packaging ◽  
Corn Starch ◽  
Composite Films ◽  
Water Vapor Permeability ◽  
Nanocomposite Films ◽  
Vapor Permeability ◽  
Ft Ir ◽  
Loading Amount ◽  
Physical Blending

Starch-based nanocomposite films were fabricated by the incorporation of different amounts of nanodiamond (ND) particles. These films were characterized by SEM, FT-IR, TGA, tensile testing and water vapor permeability measurement. It was observed that at low loadings, ND dispersed well in starch matrix. However, as the loading amount increased, aggregates as large as several micrometers appeared. The physical blending of ND with starch didnt change the thermal degradation mechanisms of starch films, only increased the char residues. As the ND loading increased, the tensile strength of composite films increased but the elongation at break decreased. However, the water vapor permeability increased as the loading of ND increased due to the increased microspores in films. With further modifications, ND may be considered as a novel of biocompatible nanofillers for reinforcement of biopolymers for food packaging applications.

scholarly journals Mechanical Properties of Thermoplastic Starch Biocomposite Films with Hybrid Fillers

2021 ◽  
Vol 2080 (1) ◽  
pp. 012011
Author(s):  
Di Sheng Lai ◽  
Sinar Arzuria Adnan ◽  
Azlin Fazlina Osman ◽  
Ismail Ibrahim ◽  
Hazrul Haq
Keyword(s):  
Mechanical Properties ◽  
Food Packaging ◽  
Corn Starch ◽  
Composite Films ◽  
Thermoplastic Starch ◽  
Elongation At Break ◽  
Biocomposite Films ◽  
Hybrid Fillers ◽  
The Matrix ◽  
Dry Food

Abstract Thermoplastic starch (TPS) was studied extensively to replace conventional plastic in packaging application. In this study, granule corn starch was first plasticized with water and glycerol to form TPS films and two different fillers were incorporated with TPS to form hybrid biocomposite films (TPSB). Two different fillers: Microcrystalline cellulose (MC) and Nano bentonite (NB) fixed at 1: 4 ratios in various loading (1wt%-6wt%) were incorporated in TPS to study effect of hybrid fillers on the mechanical properties of TPSB films. The effect of different loading of MC/NB on TPSB films was investigated through the structural, morphological and mechanical testing. Fourier Transform Infrared Spectroscopy (FTIR) shows TPS matrix and hybrid fillers are highly compatible due to hydroxyl bonding and verified through the shifting of spectra band. Scanning Electron Microscope (SEM) showed even distribution of fillers in the matrix of TPS. The TPSB films exhibited significant improvement 40% in elongation at break compared to pure TPS films. In this study, 5wt% is best loading of the hybrid fillers to incorporated in TPSB films as it achieved the highest value of tensile strength (8.52MPa), Young’s Modulus (42.0 MPa) and elongation at break (116.3%). Generally, previous studies showed flexibility of TPS composite films reduced with incorporating filler, however in this study, the flexibility TPSB show significant improvement compared to previous studies and exhibit promising potential in dry food packaging application.

scholarly journals Development of Intelligent Food Packaging from Red Cabbage Anthocyanin Pigment

2019 ◽  
Vol 8 (4) ◽  
pp. 6798-6802
Keyword(s):  
Food Packaging ◽  
Room Temperature ◽  
Corn Starch ◽  
Color Stability ◽  
Biological Properties ◽  
Ph Indicator ◽  
Red Cabbage ◽  
Color Changes ◽  
Cooling Effects ◽  
Cabbage Extract

Corn starch, chitosan and red cabbage extract act as natural pH indicator to determine fruit spoilage by developing pH sensitive film and coating as the color changes based on pH of fruit. The film color changed from pink to purple and brownish with the changes of pH. pH indicator film and coating were assessed for their physical, chemical, mechanical and biological properties. The stability of the pigment was evaluated for 4 days with the presence and absence of light and with or without cooling effects. The film incorporated with red cabbage extract proven to have higher stability when stored at room temperature with the exposure to light. It also exhibits better color stability when kept under cold temperature in comparison to room temperature.

scholarly journals Impact of Olive Extract Addition on Corn Starch-Based Active Edible Films Properties for Food Packaging Applications

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1339
Author(s):  
Arantzazu Valdés García ◽  
Olga B. Álvarez-Pérez ◽  
Romeo Rojas ◽  
Cristobal N. Aguilar ◽  
María Carmen Garrigós
Keyword(s):  
Food Packaging ◽  
Corn Starch ◽  
Radical Scavenging ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Total Phenolic ◽  
Vapor Permeability ◽  
Antioxidant Power ◽  
Casting Technique ◽  
By Products

Active edible films based on corn starch containing glycerol as a plasticizer and an olive extract obtained from Spanish olive fruit (Olea europaea) by-products (olive extract; OE) at different concentrations (0, 0.05, 0.1 and 0.2 wt%) were prepared by using the casting technique and further solvent-evaporation. OE showed high total phenolic and flavonoids contents and antioxidant activity, which was evaluated by using three different methods: free radical scavenging assay by (1,1-dipheny l-2-picrylhydrazyl) DPPH, 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) ABTS radical inhibition and ferric reducing antioxidant power (FRAP). The incorporation of OE into the corn starch/glycerol matrix underlined the antioxidant potential and antimicrobial effect against E. coli and S. aureus of these novel active films, being noticeable for films added with 0.2 wt% OE. The developed active films showed a clear thermo-oxidative stability improvement with OE incorporation, in particular at 0.2 wt% loading with an increase of around 50 °C in the initial degradation temperature (Tini) and oxidation onset temperature (OOT). The functional properties of control films were also improved with OE addition resulting in a decrease in Young’s modulus, elongation at break, shore D hardness and water vapor permeability. The present work suggested the potential of the developed corn starch-based edible films as low-price and sustainable food packaging systems to prevent the oxidative deterioration of packaged foodstuff while reducing also the generation of olive by-products.

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