Comparison of starch films and effect of different rice starch-based coating formulations on physical properties of walnut during storage time at accelerated temperature

Rice starch is a promising biomaterial for thin film development in buccal drug delivery, but the plasticisation and antiplasticisation phenomena from both plasticisers and drugs on the performance of rice starch films are not well understood. This study aims to elucidate the competing effects of sorbitol (plasticiser) and drug (antiplasticiser) on the physicochemical characteristics of rice starch films containing low paracetamol content. Rice starch films were prepared with different sorbitol (10, 20 and 30% w/w) and paracetamol contents (0, 1 and 2% w/w) using the film casting method and were characterised especially for drug release, swelling and mechanical properties. Sorbitol showed a typical plasticising effect on the control rice starch films by increasing film flexibility and by reducing swelling behaviour. The presence of drugs, however, modified both the mechanical and swelling properties by exerting an antiplasticisation effect. This antiplasticisation action was found to be significant at a low sorbitol level or a high drug content. FTIR investigations supported the antiplasticisation action of paracetamol through the disturbance of sorbitol–starch interactions. Despite this difference, an immediate drug release was generally obtained. This study highlights the interplay between plasticiser and drug in influencing the mechanical and swelling characteristics of rice starch films at varying concentrations.

Download Full-text

Effect of different shares of protein feeds in diets and of cold storage time on the physical properties of broiler chicken’s meat

Journal of Central European Agriculture ◽

10.5513/jcea01/21.1.2516 ◽

2020 ◽

Vol 21 (1) ◽

pp. 7-13

Author(s):

Anna Milczarek ◽

Maria Osek ◽

Elżbieta Horoszewicz ◽

Roman Niedziółka

Keyword(s):

Physical Properties ◽

Cold Storage ◽

Storage Time

Download Full-text

The Effect of Irradiation to Sensoric Characteristic, Physic and Microbe in Sie Balu, Acehnese Dried Meat

The International Journal of Tropical Veterinary and Biomedical Research ◽

10.21157/ijtvbr.v2i1.8635 ◽

2017 ◽

Vol 2 (1) ◽

pp. 12-17

Author(s):

Wiqayatun Khazanah ◽

Nurliana Nurliana ◽

Rini Safitri

Keyword(s):

Physical Properties ◽

Irradiation Dose ◽

Storage Time ◽

Low Dose ◽

Traditional Food ◽

Pathogenic Microorganisms ◽

Nutritional Content ◽

Dose Irradiation ◽

Preservation Method ◽

And Storage

One of the Acehnese traditional food preserved by the addition of salt, acid and dried was sie balu. The preservation method may lead to changes in the structure and nutritional content. Sie balu with the addition of vinegar, garlic and ginger can reduce the value of water activity (aW), pH and bacterial counts. This condition affects the physical properties and sensory of sie balu. Irradiation can control pathogenic microorganisms in meat without affecting the physical condition. Low-dose irradiation is able to maintain the desired sensory attributes nutritious food products. This study aims to determine the characteristics of the sensory and physic sie baluthat irradiated with increasing doses and the shelf life of 3-6 weeks. Sie balu was made of 10 kg fresh beef, dried in the sun to dry, vacuum and irradiated at doses of 5, 7 and 9 kGy. Sensory test conducted by taste sie balu by trained panelists and fill out the hedonicform. The physical properties based on pH and aW. The microbe total calculated used Total Plate Count.The results showed that the irradiation dose significantly (P <0.05) affected on microbe total, aroma, color, texture and taste of sie balu. Storage time does not affect the sensory properties. Irradiation dose and storage time significantly (P <0.05) on pH and aWsiebalu. The study concluded that irradiation can improve the physical properties, sensory and microorganisme reductionof sie balu.

Download Full-text

Influence of Starch Composition and Molecular Weight on Physicochemical Properties of Biodegradable Films

Polymers ◽

10.3390/polym11071084 ◽

2019 ◽

Vol 11 (7) ◽

pp. 1084 ◽

Cited By ~ 17

Author(s):

Daniel Domene-López ◽

Juan Carlos García-Quesada ◽

Ignacio Martin-Gullon ◽

Mercedes G. Montalbán

Keyword(s):

Molecular Weight ◽

Corn Starch ◽

Amylose Content ◽

Potato Starch ◽

Thermoplastic Starch ◽

Grain Structure ◽

Rice Starch ◽

Hydration Properties ◽

Casting Technique ◽

Starch Films

Thermoplastic starch (TPS) films are considered one of the most promising alternatives for replacing synthetic polymers in the packaging field due to the starch biodegradability, low cost, and abundant availability. However, starch granule composition, expressed in terms of amylose content and phosphate monoesters, and molecular weight of starch clearly affects some film properties. In this contribution, biodegradable TPS films made from potato, corn, wheat, and rice starch were prepared using the casting technique. The effect of the grain structure of each starch on microstructure, transparency, hydration properties, crystallinity, and mechanical properties of the films, was evaluated. Potato starch films were the most transparent and corn starch films the most opaque. All the films had homogeneous internal structures—highly amorphous and with no pores, both of which point to a good starch gelatinization process. The maximum tensile strength (4.48–8.14 MPa), elongation at break (35.41–100.34%), and Young’s modulus (116.42–294.98 MPa) of the TPS films were clearly influenced by the amylose content, molecular weight, and crystallinity of the film. In this respect, wheat and corn starch films, are the most resistant and least stretchable, while rice starch films are the most extensible but least resistant. These findings show that all the studied starches can be considered suitable for manufacturing resistant and flexible films with similar properties to those of synthetic low-density polyethylene (LDPE), by a simple and environmentally-friendly process.

Download Full-text

Effect of Moisture Content, Postharvest Treatment and Storage Time on Physical Properties and Dehulling Quality of Red Lentil

10.13031/2013.25132 ◽

2008 ◽

Author(s):

Yang Zhang ◽

L.G Tabil ◽

X Li ◽

A Opoku ◽

Decheng Wang Professor

Keyword(s):

Moisture Content ◽

Physical Properties ◽

Storage Time ◽

Postharvest Treatment ◽

Effect Of Moisture ◽

And Storage

Download Full-text

Plasticizing—Antiplasticizing Effects of Water on Physical Properties of Tapioca Starch Films in the Glassy State

Journal of Food Science ◽

10.1111/j.1365-2621.2000.tb16025.x ◽

2000 ◽

Vol 65 (3) ◽

pp. 445-451 ◽

Cited By ~ 147

Author(s):

Y.P. Chang ◽

P.B. Cheah ◽

C.C. Seow

Keyword(s):

Physical Properties ◽

Glassy State ◽

Tapioca Starch ◽

Starch Films

Download Full-text

Physical properties of cryomilled rice starch

Journal of Cereal Science ◽

10.1016/j.jcs.2008.11.005 ◽

2009 ◽

Vol 49 (2) ◽

pp. 278-284 ◽

Cited By ~ 52

Author(s):

A.F. Devi ◽

K. Fibrianto ◽

P.J. Torley ◽

B. Bhandari

Keyword(s):

Physical Properties ◽

Rice Starch

Download Full-text

Effects of Different Thermal Treatment Methods on Preparation and Physical Properties of High Amylose Maize Starch Based Films

International Journal of Food Engineering ◽

10.1515/ijfe-2017-0284 ◽

2018 ◽

Vol 14 (4) ◽

Cited By ~ 1

Author(s):

Yuyue Zhong ◽

Xu Li ◽

Tianru Lan ◽

Yibo Li ◽

Linsan Liu ◽

...

Keyword(s):

Thermal Treatment ◽

Physical Properties ◽

Raw Material ◽

Maize Starch ◽

Solubility In Water ◽

Treatment Methods ◽

Starch Films ◽

The Difference ◽

High Amylose ◽

Water Holding

AbstractBecause of its biodegradable trait, starch has been widely used as the raw material for packaging. Effects of different thermal treatment methods (high temperature-high pressure heating (HH), microwave heating (MH) and alkali heating (AH) with and without glycerol on physical properties of high amylose maize starch films (HASFs) were investigated in this study. HASFs under HH had highest elongation at break (E%), and lowest tensile strength (TS), modulus of elasticity (EM) and opacity (OC). HASFs under MH had highest TS, water holding capacity (WHC) and OC, and lowest thickness (TN), E%, solubility in water (SW) and solubility in oil (SO), while HASFs under AH had highest TN, EM, SW and SO, and lowest WHC. Compared with water, plasticized HASFs with glycerol had higher TN，E%, WHC, SW and OC, and lower TS, EM and SO. XRD results revealed the V-type polymorph and the difference in intensity of diffraction peaks of HASFs under three methods. This study would be helpful to design and prepare HASFs.

Download Full-text