Effect of Amylose Content on Physical and Mechanical Properties of Potato-Starch-Based Edible Films

2008 ◽  
Vol 9 (2) ◽  
pp. 658-663 ◽  
Author(s):  
Riku A. Talja ◽  
Marko Peura ◽  
Ritva Serimaa ◽  
Kirsi Jouppila
Keyword(s):  
Mechanical Properties ◽  
Amylose Content ◽  
Potato Starch ◽  
Physical And Mechanical Properties ◽  
Edible Films

scholarly journals Physical and mechanical properties of edible films made from non-exportable Ecuadorian bananas

2020 ◽  
Vol 19 (4) ◽  
pp. 386-391
Author(s):  
Juliana Criollo-Feijóo ◽  
Carlos Alberto García-González ◽  
José Humberto Ayala-Armijos ◽  
Edison Omar Martínez-Mora ◽  
Fabián Patricio Cuenca-Mayorga
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Amylose Content ◽  
Physical And Mechanical Properties ◽  
Average Diameter ◽  
Edible Films ◽  
Starch Granules ◽  
Native Starch ◽  
Maximum Value ◽  
Low Solubility

This study set out to determine the physical and mechanical properties of edible films made from native starch extracted from non-exportable Ecuadorian bananas (Musa sapientum L.). The following treatments were applied: 0.5% starch - 0.25% glucose (T1), 0.5% starch - 0.5% glucose (T2), 1% starch - 0.25% glucose (T3), and 1% starch - 0.5% glucose (T4). Variables such as physicochemical properties, amylose content, maximum gelation temperature, and the morphology of native starch granules were assessed. Variables in the film, such as thickness, opacity, film solubility, and tensile strength, were also measured. The fruit used in this study was composed of 88.55% starch (dry basis, 15.35% amylose). The starch granules had a dominant ovoid morphology with an average diameter of 25 - 30 μm. The peak gelatinization temperature was 73.80 °C. The maximum value for viscosity was 3,836 cP at 86.8 °C. Films that presented good malleability, thickness, transparency, tensile strength, and low solubility were obtained from T4, which turned out to be the best treatment.

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

Structural and physico-mechanical properties of potato starch-olive oil edible films reinforced with zein nanoparticles

2020 ◽  
Vol 149 ◽  
pp. 941-950 ◽  
Author(s):  
Romina Farajpour ◽  
Zahra Emam Djomeh ◽  
Sohrab Moeini ◽  
Hamid Tavakolipour ◽  
Shila Safayan
Keyword(s):  
Mechanical Properties ◽  
Olive Oil ◽  
Potato Starch ◽  
Edible Films

Physical And Mechanical Properties Of Biodegradable Plastic Produced From Jackfruit (Artocarpus Heterophyllus) Seed and Sago Starch Blend

2020 ◽  
Vol 13 ◽  
Author(s):  
Junaidah Md Sani ◽  
Nur Sha'adah Zainuddin ◽  
Mohd Suhazree Mohd Azhar ◽  
Fairuzdzah Ahmad Lothfy
Keyword(s):  
Mechanical Properties ◽  
Absorption Rate ◽  
Raw Materials ◽  
Amylose Content ◽  
Physical And Mechanical Properties ◽  
Biodegradable Plastic ◽  
Sago Starch ◽  
Tropical Fruit ◽  
Blend Ratio ◽  
Artocarpus Heterophyllus

Background: Jackfruit (Artocarpus Heterophyllus) is a tropical fruit that has high amylose content in its seeds similar to sago starch. Thus, jackfruit seeds and sago are suitable raw materials for the production of biodegradable plastic (BGP). Objective: The objective of this research is to investigate the physical and mechanical properties of BGP produced from the blend of jackfruit seed and sago starch. The BGP was prepared by mixing different ratios of the jackfruit seed flour to the sago flour in distilled water with the addition of 0.1 M hydrochloric acid (HCl). The mixture was stirred and heated at 80 °C and later mixed with glycerol. The mixture was neutralized with 0.1 M sodium hydroxide (NaOH) and was casted by using casting plate technique Results: The results showed that the optimum tensile strength was was obtained at 2.06 MPa. at the blend ratio of 7:3. The maximum absorption rate of water ranged from 32 % to 34 % occurred at the blend ratio of 1:9 while the lowest absorption rate ranged from 21% to 26% occurred at the blend ratio of 5:5. The degradability of BGP was indicated by decreasing of the FT-IR spectra peaks intensity and broadening of the bandwidth due to degradation of starch in the BGP. Conclusion: The blend ratio of 10:0 showed the highest degradability rate. Conclusively, that the physical and mechanical properties are affected by the blend ratios.

scholarly journals Almidones de Cáscara de Yuca (Manihot Esculenta) y Papa (Solanum Tuberosum) para Producción de Bioplásticos: Propiedades Mecánicas y Efecto Gelatinizante

2021 ◽  
Vol 6 (2) ◽  
pp. 137
Author(s):  
Carla Virginia Vélez Martinez ◽  
Xiomara Soledad Zambrano Murillo ◽  
María Hipatia Delgado Demera ◽  
Gabriel Alfonso Burgos Briones ◽  
Carlos Alfredo Cedeño Palacios
Keyword(s):  
Mechanical Properties ◽  
Solanum Tuberosum ◽  
Manihot Esculenta ◽  
Raw Materials ◽  
Amylose Content ◽  
Potato Starch ◽  
Molecular Structures ◽  
Large Space ◽  
Potato Peels ◽  
High Amylose

  Los productos biodegradables basados en materias primas agrícolas ocupan un gran espacio en las investigaciones para el desarrollo y mejoramiento de bioplástico a base de almidón que presentan propiedades similares a los plásticos convencionales. El objetivo de este trabajo consistió en describir la gelatinización y propiedades mecánicas de bioplásticos extraídos de almidones tanto de cáscaras de yuca (Manihot esculenta) como de cáscaras de papa (Solanum tuberosum). A partir de una revisión bibliográfica literaria complementada con aproximadamente 86 artículos científicos se logró comprobar que la gelatinización de estos residuos en función de sus propiedades fisicoquímicas y funcionales, mejoran sus propiedades mecánicas, además la adición de sustancias poliméricas sintéticas y naturales, plastificantes, materiales de relleno, aditivos, agentes acoplantes, agentes desestructurantes y agua otorgaron las propiedades mecánicas necesarias para trabajar como un termoplástico. Si bien ambos almidones presentan propiedades mecánicas viables para la elaboración de biopolímeros, se logra concluir que el almidón de cáscara de papa puede alcanzar un bioplástico con mejores propiedades mecánicas debido a que presenta gránulos más esféricos y regulares, los cuales pueden formar estructuras moleculares más estables, así como su alto contenido de amilosa favorece en la gelatinización y logra que la fuerza de tensión presente un incremento en comparación al almidón de cáscara de yuca.   Palabra clave: Almidón, gelatinización, papa, propiedades mecánicas, yuca.   Abstract Biodegradable products based on agricultural raw materials occupy a large space in research for the development and improvement of starch-based bioplastics that have properties similar to conventional plastics. The objective of this work was to describe the gelatinization and mechanical properties of bioplastics extracted from starches both from cassava peels (Manihot esculenta) and potato peels (Solanum tuberosum). From a literary bibliographic review complemented with approximately 86 scientific articles. it was possible to verify that the gelatinization of these residues based on their physicochemical and functional properties, improves their mechanical properties. Moreover, the addition of synthetic and natural polymeric substances, plasticizers, fillers, additives, coupling agents, destructuring agents, and water will give the necessary mechanical properties to work as a thermoplastic. Although both starches have viable mechanical properties for the production of biopolymers, it is possible to conclude that potato peel starch can achieve a bioplastic with better mechanical properties due to the fact that it presents more spherical and regular granules, which can form more stable molecular structures; as well as, its high amylose content favors gelatinization and achieves an increase in the tensile strength compared to cassava shell starch.  Keywords: Gelatinization, mechanical properties, yucca, potato, starch.

Physical and Mechanical Properties of Pea Starch Edible Films Containing Beeswax Emulsions

2006 ◽  
Vol 71 (6) ◽  
pp. E290-E296 ◽  
Author(s):  
J.H. Han ◽  
G.H. Seo ◽  
I.M. Park ◽  
G.N. Kim ◽  
D.S. Lee
Keyword(s):  
Mechanical Properties ◽  
Physical And Mechanical Properties ◽  
Edible Films ◽  
Pea Starch

scholarly journals Interaction Between Caseinate and Carrageenans Results in Different Physical and Mechanical Properties of Edible Films

2018 ◽  
Vol 22 (1) ◽  
pp. 13-24
Author(s):  
Alfonso Totosaus ◽  
Reyna Gutierrez ◽  
M. Lourdes Pérez-Chabela
Keyword(s):  
Mechanical Properties ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Physical And Mechanical Properties ◽  
Sodium Caseinate ◽  
Edible Films ◽  
Edible Film ◽  
Specific Interactions ◽  
Different Types ◽  
Film Formulation

Abstract Edible films were elaborated with sodium caseinate and different types of carrageenans (iota, kappa or lambda), and glycerol as plasticizer, to determine the different specific interactions between caseinate and carrageenans on physical and mechanical properties via a response surface methodology approach. The different sulphate groups content in the different carrageenans affected differentially edible films properties. The use of lambda carrageenan in edible film formulation resulted in more soluble and permeably film, with a concomitantly both less rigid and more elastic structure. The edible film formulation was optimized to 8.0 % of caseinate, 0.4% of carrageenan (irrespectively of the type) and 0.3% of glycerol.

Sign in / Sign up

Export Citation Format

Share Document