Mechanical properties of tapioca-starch edible films containing sorbates

LWT ◽  
2005 ◽  
Vol 38 (6) ◽  
pp. 631-639 ◽  
Author(s):  
Lucía Famá ◽  
Ana M. Rojas ◽  
Silvia Goyanes ◽  
Lía Gerschenson
Keyword(s):  
Mechanical Properties ◽  
Edible Films ◽  
Tapioca Starch

Development of model for mechanical properties of tapioca starch based edible films

2013 ◽  
Vol 42 ◽  
pp. 159-168 ◽  
Author(s):  
J. Prakash Maran ◽  
V. Sivakumar ◽  
R. Sridhar ◽  
V. Prince Immanuel
Keyword(s):  
Mechanical Properties ◽  
Edible Films ◽  
Tapioca Starch

scholarly journals Starch–Mucilage Composite Films: An Inclusive on Physicochemical and Biological Perspective

Polymers ◽  
2021 ◽  
Vol 13 (16) ◽  
pp. 2588
Author(s):  
Mansuri M. Tosif ◽  
Agnieszka Najda ◽  
Aarti Bains ◽  
Grażyna Zawiślak ◽  
Grzegorz Maj ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Barrier Properties ◽  
Edible Films ◽  
Packaging Material ◽  
Polymer Materials ◽  
Synthesis Process ◽  
Packaging Materials ◽  
Packaging Film ◽  
Biodegradable Packaging ◽  
Effective Manner

In recent years, scientists have focused on research to replace petroleum-based components plastics, in an eco-friendly and cost-effective manner, with plant-derived biopolymers offering suitable mechanical properties. Moreover, due to high environmental pollution, global warming, and the foreseen shortage of oil supplies, the quest for the formulation of biobased, non-toxic, biocompatible, and biodegradable polymer films is still emerging. Several biopolymers from varied natural resources such as starch, cellulose, gums, agar, milk, cereal, and legume proteins have been used as eco-friendly packaging materials for the substitute of non-biodegradable petroleum-based plastic-based packaging materials. Among all biopolymers, starch is an edible carbohydrate complex, composed of a linear polymer, amylose, and amylopectin. They have usually been considered as a favorite choice of material for food packaging applications due to their excellent forming ability, low cost, and environmental compatibility. Although the film prepared from bio-polymer materials improves the shelf life of commodities by protecting them against interior and exterior factors, suitable barrier properties are impossible to attain with single polymeric packaging material. Therefore, the properties of edible films can be modified based on the hydrophobic–hydrophilic qualities of biomolecules. Certain chemical modifications of starch have been performed; however, the chemical residues may impart toxicity in the food commodity. Therefore, in such cases, several plant-derived polymeric combinations could be used as an effective binary blend of the polymer to improve the mechanical and barrier properties of packaging film. Recently, scientists have shown their great interest in underutilized plant-derived mucilage to synthesize biodegradable packaging material with desirable properties. Mucilage has a great potential to produce a stable polymeric network that confines starch granules that delay the release of amylose, improving the mechanical property of films. Therefore, the proposed review article is emphasized on the utilization of a blend of source and plant-derived mucilage for the synthesis of biodegradable packaging film. Herein, the synthesis process, characterization, mechanical properties, functional properties, and application of starch and mucilage-based film are discussed in detail.

Effect of Glycerol on Physical and Mechanical Properties of Wheat Starch Edible Films

2013 ◽  
Vol 44 (3) ◽  
pp. 176-186 ◽  
Author(s):  
Asgar Farahnaky ◽  
Bahareh Saberi ◽  
Mahsa Majzoobi
Keyword(s):  
Mechanical Properties ◽  
Physical And Mechanical Properties ◽  
Edible Films ◽  
Wheat Starch

Moisture Sorption Behavior, and Effect of Moisture Content and Sorbitol on Thermo-Mechanical and Barrier Properties of Pectin Based Edible Films

2007 ◽  
Vol 3 (4) ◽  
Author(s):  
Neda Maftoonazad ◽  
Hosahalli S. Ramaswamy ◽  
Michele Marcotte
Keyword(s):  
Mechanical Properties ◽  
Glass Transition ◽  
Moisture Content ◽  
Moisture Sorption ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Sorption Behavior ◽  
Intermediate Water ◽  
Moisture Contents

The moisture sorption behavior of pectin films formulated with different sorbitol content was evaluated and films with different equilibrium moisture contents were obtained. Different models were used to describe the moisture sorption isotherms (MSI) of pectin films, sorbitol and pectin powder. Based on changes observed in MSI, sorbitol was found to strongly interact with pectin polymers. Incorporation of sorbitol in pectin films resulted in lower equilibrium moisture contents at low to intermediate water activities (aw), but much higher moisture contents at aw > 0.53. Estimates of monolayer moisture values (1.53 – 3.81 g H2O kg-1 solids) were obtained by the application of Guggenheim-Anderson-DeBoer (GAB) model. A differential mechanical analyzer (DMA) was used for mechanical properties of formulated films while a differential scanning calorimeter (DSC) was used for thermal properties and glass transition temperature (Tg). With both DMA and DSC tests, the strong plasticizing action of water and sorbitol was evident. Tg vs. moisture content data were successfully fitted to the Fox empirical model. Multi-frequency DMA measurements provided estimates for the apparent activation energy (Ea) of the second glass transition in the range of 131-184 kJ/mol; the values for Ea decreased with increasing sorbitol concentration. Water vapor permeability (WVP) and mechanical properties of the films were also analyzed under varying sorbitol and moisture contents. Increasing moisture or addition of sorbitol to pectin films increased the elongation at break, but decreased the tensile strength, modulus of elasticity and Tg, and increased WVP of the films.

PENGARUH LAMA WAKTU PENGGETARAN ULTRASONIC BATH TERHADAP SIFAT MEKANIK DAN MORFOLOGI PATAHAN BIOKOMPOSIT PATI TAPIOKA/SERAT RAMI (BOEHMERIA NIVEA)

ROTOR ◽  
2017 ◽  
Vol 10 (2) ◽  
pp. 23
Author(s):  
Mochamad Asrofi ◽  
Hairul Abral ◽  
Anwar Kasim ◽  
Adjar Pratoto ◽  
Herwin Gevin ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Fracture Surface ◽  
Tensile Test ◽  
Dry Weight ◽  
Ramie Fiber ◽  
Compact Structure ◽  
Tapioca Starch ◽  
Ultrasonic Bath ◽  
Vibration Time

This study reported about mechanical properties and fracture surface of ramie fiber reinforced tapioca starch based biocomposites. The amount of fibers in matrix was kept constant at 10% from dry weight starch basis. Fabrication of biocomposites was solution casting. The effect of vibration duration from ultrasonic bath was 0, 15, 30, and 45 min. This treatment was applied to biocomposites while gelatinized. Tensile test was carried out to determine the mechanical properties of biocomposites. Fracture surface of biocomposites after tensile test was observed by using scanning electron microscopy (SEM). The result shows that, tensile strength increased when vibration time was added. The maximum tensile strength was obtained at 45 min vibration time with 2,84 MPa. This phenomenon was supported by SEM observation which indicate compact structure. Keywords: Tapioca starch, ramie fiber, biocomposites, mechanical properties, SEM

Improvement in Food Packaging Industry with Biobased Nanocomposites

2007 ◽  
Vol 3 (4) ◽  
Author(s):  
Zahra Akbari ◽  
Talat Ghomashchi ◽  
Shahin Moghadam
Keyword(s):  
Mechanical Properties ◽  
Food Packaging ◽  
Gas Permeability ◽  
Edible Films ◽  
Edible Film ◽  
Comprehensive Review ◽  
General Review ◽  
Flexible Packaging ◽  
Packaging Industry ◽  
New Challenges

Nanotechnology will become one of the most powerful forces for innovation in the food packaging industry. One such innovation is biobased nanocomposite technology, which holds the key to future advances in flexible packaging. Biobased nanocomposites are produced from incorporation of nanoclay into biopolymers (or Edible films). Advantages of biobased nanocomposites are numerous and possibilities for application in the packaging industry are endless. A comprehensive review of biobased nanocomposite applications in food packaging industry should be necessary because nanotechnology is changing rapidly and the food packaging industry is facing new challenges. This provides a general review of previous works. Many of the works reported in the literature are focused on the production and the mechanical properties of the biobased nanocomposites. Little attention has been paid to gas permeability of biobased nanocomposites. In regard to extensive research on Edible film, this article suggests investigating the replacement of biobased nanocomposites instead of Edible films in different areas of food packaging.

Dynamic mechanical properties of flaxseed gum based edible films

2011 ◽  
Vol 86 (2) ◽  
pp. 499-504 ◽  
Author(s):  
Yong Wang ◽  
Dong Li ◽  
Li-jun Wang ◽  
Liu Yang ◽  
Necati Özkan
Keyword(s):  
Mechanical Properties ◽  
Dynamic Mechanical Properties ◽  
Edible Films ◽  
Dynamic Mechanical ◽  
Flaxseed Gum
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