scholarly journals Chitosan/corn starch blend films with extract from Brassica oleraceae (red cabbage) as a visual indicator of fish deterioration

LWT ◽  
2015 ◽  
Vol 61 (1) ◽  
pp. 258-262 ◽  
Author(s):  
Mayra Cristina Silva-Pereira ◽  
José Augusto Teixeira ◽  
Valdir Aniceto Pereira-Júnior ◽  
Ricardo Stefani
Keyword(s):  
Corn Starch ◽  
Red Cabbage ◽  
Blend Films ◽  
Brassica Oleraceae

Effect of Gelatinization on Morphology and Thermal Properties of Polyvinyl Alcohol-Corn Starch Blend Films

2012 ◽  
Vol 724 ◽  
pp. 89-92
Author(s):  
Ji Wei Li ◽  
Xue Gang Luo ◽  
Xiao Yan Lin ◽  
Xian Hong Li
Keyword(s):  
Weight Loss ◽  
Thermal Properties ◽  
Polyvinyl Alcohol ◽  
Corn Starch ◽  
Casting Method ◽  
Scanning Calorimetry ◽  
Blend Films ◽  
Hydrogen Bonding Interactions ◽  
Gelatinized Starch ◽  
Solution Casting Method

The blend films of ungelatinized and gelatinized starch/polyvinyl alcohol (PVA) were prepared by solution casting method. Their morphologies and thermal properties were analyzed by scanning electron microscopy (SEM), differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). A droplet phase was observed in the blends containing ungelatinized starch and a laminated phase was observed in the blends containing gelatinized starch. For both ungelatinized and gelatinized starch/PVA blends the melting temperature (Tm) (210230) of PVA was detected, and the Tm of gelatinized starch/PVA blends was higher than that of the ungelatinized starch/PVA blends. TGA results showed that over the rst 300 the weight loss for ungelatinized starch/PVA blends was higher than that for gelatinized starch/PVA blends, however the gelatinized starch/PVA blends showed the greater weight loss after scanning up to 400. Different morphologies and thermal properties of two types of blends were attributed to the different hydrogen bonding interactions between starch and polyvinyl alcohol.

scholarly journals THE EFFECTS OF LIQUID ORGANIC FERTILIZER VARIOUS AND Trichoderma Sp. ON THE GROWTH AND YIELD OF RED CABBAGE (Brassica oleraceae var. capitata forma rubra L.)

Agrivet ◽  
2020 ◽  
Vol 25 (1) ◽  
pp. 1
Author(s):  
Ceria Dika Pertiwi ◽  
Heti Herastuti ◽  
Susilowati .
Keyword(s):  
Block Design ◽  
Organic Fertilizer ◽  
Economic Value ◽  
Growth And Yield ◽  
Red Cabbage ◽  
Trichoderma Sp ◽  
Randomized Complete Block Design ◽  
Cow Urine ◽  
Brassica Oleraceae ◽  
Range Test

Red cabbage is one of the vegetables that has a lot of nutrition content and it has a high economic value. This research aims to examine liquid organic fertilizer various and Trichoderma sp. on the growth and yeild of red gabbage (Brassica oleraceae var. capitata forma rubra L.). The research was conducted in May until July 2017 at Weron, Umbulharjo Village, Cangkringan, Sleman. This research used randomized complete block design (RCBD), 4 x 2 with four replications. The first factor was various of liquid organic fertilizer consists four variances: without liquid organic fertilizer, cow urine, bamboo root, and glereside. The second factor was Trichoderma sp. consists two variancese: without Trichoderma sp., and with Trichoderma sp. The observation result was analyzed by using Duncan Multiple Range Test (DMRT) at 5% level. The result showed that there were an interaction between liquid organic fertilizer various and Trichoderma sp. on the plant height at 42 days (the days after planting), the leaves number at 42 days (the days after planting), the root lenght, the roots number, and the crop weight of red cabbage. The treatment combination of cow urine and Trichoderma sp. gave the best crop weight compared to other treatments. There was no significant effect on vitamin C and vitamin A content in the red cabbage.Keyword: red cabbage, liquid organic fertilizer, Tricoderma sp.

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.

Electrospun Chitosan/PVA Films with Anthocyanines from Brassica oleraceae (Red Cabbage) for Smart Food Packaging

2019 ◽  
Vol 24 (1) ◽  
pp. 55-60
Author(s):  
Jaewook Lee ◽  
Sung Hoon Jung ◽  
Jae Hyeok Lee ◽  
Yeongpil Lee
Keyword(s):  
Food Packaging ◽  
Red Cabbage ◽  
Brassica Oleraceae

Starch-Chitosan Blend Films Prepared by Glutaraldehyde Cross-Linking

2011 ◽  
Vol 415-417 ◽  
pp. 1626-1629 ◽  
Author(s):  
Feng Hong Li ◽  
Yan Ming Chen ◽  
Liang Li ◽  
Xiao Lin Bai ◽  
Shu Li
Keyword(s):  
Tensile Strength ◽  
Corn Starch ◽  
Crosslinking Agent ◽  
Endothermic Peak ◽  
Water Evaporation ◽  
Solvent Evaporation Method ◽  
Scanning Calorimetry ◽  
Blend Films ◽  
Dsc Studies ◽  
Higher Temperature

The present study evaluated the properties of the polymeric blend films obtained from chitosan and corn starch using glutaraldehyde as crosslinking agent and glycerol as plasticizer by the casting/solvent evaporation method. Fourier transform infrared (FTIR) analyses confirmed that the groups interactions of starch and chitosan in starch-chitosan blend films were present especially when using glutaraldehyde as crosslinking agent. Differential scanning calorimetry (DSC) studies revealed an endothermic peak of starch film at 98 oC corresponding to water evaporation. DSC also indicated that the endothermic peak of blend films moved to higher temperature with adding chitosan and glutaraldehyde compared with native corn starch film. The tensile strength of the blend films increased with the increasing content of glutaraldehyde. The starch-chitosan blend films exhibited the highest tensile strength of 11 MPa when the content of starch was 9% (w/v in water), glutaraldehyde content was 1.0 mL, chitosan ratio is 0.35 (wchitosan/wstarch), glycerol ratio was 0.35 (wglycerol /wstarch).

Biodegradation Studies of Attapulgite Clay Filled Polyvinyl Alcohol/Modified Corn Starch Blend Films: Microbial and Enzymatic

2013 ◽  
Vol 747 ◽  
pp. 668-672
Author(s):  
Fairus Mazlia Mat Suki ◽  
Nur Azleen Azahari ◽  
Nadras Othman ◽  
Hanafi Ismail ◽  
S. Sasidharan
Keyword(s):  
Polyvinyl Alcohol ◽  
Enzymatic Degradation ◽  
Corn Starch ◽  
Solution Casting ◽  
Blend Film ◽  
Casting Technique ◽  
Blend Films ◽  
Solution Casting Technique ◽  
Attapulgite Clay

Attapulgite Clay Filled Polyvinyl Alcohol/modified Corn Starch (PVOH/OCS/AT) Blend Films were Prepared by Solution Casting Technique. Biodegradability of the Blend Films were Determined by the Biodegradation in Microbial and Enzymatic Degradation. the Obtained Results Showed that the Addition of Attapulgite in Polyvinyl Alcohol/modified Corn Starch (PVOH/OCS) Blend Film has Changed the Biodegradability of the Film in both Microbial, Enzymatic Media. among all the Attapulgite-Filled Blends, PVOH/OCS/AT2 Blend Film Shows the Optimum Biodegradability Behavior because this Blend System Shows Highest DED and DMD Values.

Eco-friendly synthesis of biodegradable and high strength ternary blend films of PVA/starch/pectin: Mechanical, thermal and biodegradation studies

2020 ◽  
pp. 096739112097288
Author(s):  
Sohan Lal ◽  
Vinod Kumar ◽  
Sanjiv Arora
Keyword(s):  
Thermal Stability ◽  
Tensile Strength ◽  
Tensile Properties ◽  
Food Packaging ◽  
Corn Starch ◽  
Plastic Material ◽  
Ternary Blend ◽  
Cross Linking ◽  
Elongation At Break ◽  
Blend Films

The present study described reduces of plastic based non-biodegradable food packaging material and sustainability toward the environmental protection. The polyvinyl alcohol (PVA) based ternary blend biodegradable films with bio-materials (corn starch and pectin) in ratio 1:5, 1:2, 1:1 and 2:1 were synthesized by solution casting method in water as a solvent to improve the tensile strength, high % elongation at break, and sustained packaging properties. Citric acid and glycerol were used for cross-linking and plasticizing purposes which are also bio-degradable and non-toxic. Blend films were characterized by FTIR and checked out the cross-linking of different components. The dispersion of contents in films was analyzed by SEM images. Thermal stability and degradation behavior of casted films were studied with thermogravimetry and thermal stability increased in blends as compared to neat PVA film. Biodegradability of cast films was also checked by Soil Burial method and bio-degradation increased with time i.e. almost 50% degrades in 30 days and 68% after 90 days. Tensile properties of blend films were tested and found that tensile strength (18.85 MPa) and elongation at break (516%) are high in blend films as compared with neat PVA film (12.04 MPa, 170%). The films are eco-friendly and biodegradable, might be a replacement of plastic material in food packaging having improved tensile properties.

scholarly journals Preparation and Characterization of Functional Films Based on Chitosan and Corn Starch Incorporated Tea Polyphenols

Coatings ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 817
Author(s):  
Lepeng Gao ◽  
Tao Zhu ◽  
Fuyang He ◽  
Zhiqiang Ou ◽  
Jian Xu ◽  
...  
Keyword(s):  
Moisture Content ◽  
Water Solubility ◽  
Corn Starch ◽  
Morphological Characteristics ◽  
Tea Polyphenols ◽  
Infrared Spectrometry ◽  
X Ray Diffraction ◽  
Blend Films ◽  
The Stability ◽  
Water Swelling

The functional films based on chitosan and corn starch incorporated tea polyphenols were developed through mixing the chitosan and starch solution and the powder of tea polyphenols by the casting method. The objective of this research was to investigate the effect of different concentrations of tea polyphenols on the functional properties of the films. Attenuated total reflectance Fourier transform infrared spectrometry and X-ray diffraction were used to investigate the potential interactions among chitosan, corn starch and tea polyphenols in the blend films. Physical properties of the blend films, including density, moisture content, opacity, color, water solubility and water swelling, as well as morphological characteristics, were measured. The results demonstrated that the incorporation of tea polyphenols caused the blend films to lead to a darker appearance. The water solubility of the blend film increased with the increase of tea polyphenol concentrations, while moisture content and swelling degree decreased. The hydrogen bonding between chitosan, starch and tea polyphenols restricted the movement of molecular chains and was helpful to the stability of the blend films. The results suggested that these biodegradable blend films could potentially be used as packaging films for the food and drug industries to extend the shelf life to maintain their quality and safety.

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