Properties of Edible Films Based on Oxidized Starch and Zein
The objective of this work was to investigate the effect of zein and film formulation on mechanical and structural properties of native (FNS), and oxidized with 2.5% (FOSA) and 3.5% (FOSB) banana starch. The oxidized starch showed differences from native starch due to the oxidation process, showing...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2014-01-01
|
| Series: | International Journal of Polymer Science |
| Online Access: | http://dx.doi.org/10.1155/2014/292404 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832561107198279680 |
|---|---|
| author | Elizabeth Argüello-García Javier Solorza-Feria J. Rodolfo Rendón-Villalobos Francisco Rodríguez-González Alfredo Jiménez-Pérez Emmanuel Flores-Huicochea |
| author_facet | Elizabeth Argüello-García Javier Solorza-Feria J. Rodolfo Rendón-Villalobos Francisco Rodríguez-González Alfredo Jiménez-Pérez Emmanuel Flores-Huicochea |
| author_sort | Elizabeth Argüello-García |
| collection | DOAJ |
| description | The objective of this work was to investigate the effect of zein and film formulation on mechanical and structural properties of native (FNS), and oxidized with 2.5% (FOSA) and 3.5% (FOSB) banana starch. The oxidized starch showed differences from native starch due to the oxidation process, showing a decrease in lipids, proteins, and amylose. The increase of the sodium hypochlorite increased the content of carbonyl and carboxyl groups in the ranges 0.015–0.028% and 0.022–0.031%, respectively. The film obtained from FOSB displayed the highest tensile strength (5.05 MPa) and satisfactory elongation value (27.1%). The zein addition caused a decrease in these mechanical properties, as well as a significant decrease in water vapour permeability (WVP). However, films from FOSA and FOSB showed higher permeability than that of the native starch. The addition of glycerol and the level of oxidation increased the films moisture. Micrographs showed that, during the oxidation process, impurities were largely eliminated from the starch granule, noting more homogeneous structures both in granules and films. |
| format | Article |
| id | doaj-art-a80bd7f00c0f4ce5a032e5d3624f79d3 |
| institution | Kabale University |
| issn | 1687-9422 1687-9430 |
| language | English |
| publishDate | 2014-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Polymer Science |
| spelling | doaj-art-a80bd7f00c0f4ce5a032e5d3624f79d32025-02-03T01:25:54ZengWileyInternational Journal of Polymer Science1687-94221687-94302014-01-01201410.1155/2014/292404292404Properties of Edible Films Based on Oxidized Starch and ZeinElizabeth Argüello-García0Javier Solorza-Feria1J. Rodolfo Rendón-Villalobos2Francisco Rodríguez-González3Alfredo Jiménez-Pérez4Emmanuel Flores-Huicochea5Instituto Politécnico Nacional, CEPROBI, Calle Ceprobi No. 8, Col. San Isidro, 62730 Yautepec, MOR, MexicoInstituto Politécnico Nacional, CEPROBI, Calle Ceprobi No. 8, Col. San Isidro, 62730 Yautepec, MOR, MexicoInstituto Politécnico Nacional, CEPROBI, Calle Ceprobi No. 8, Col. San Isidro, 62730 Yautepec, MOR, MexicoInstituto Politécnico Nacional, CEPROBI, Calle Ceprobi No. 8, Col. San Isidro, 62730 Yautepec, MOR, MexicoInstituto Politécnico Nacional, CEPROBI, Calle Ceprobi No. 8, Col. San Isidro, 62730 Yautepec, MOR, MexicoInstituto Politécnico Nacional, CEPROBI, Calle Ceprobi No. 8, Col. San Isidro, 62730 Yautepec, MOR, MexicoThe objective of this work was to investigate the effect of zein and film formulation on mechanical and structural properties of native (FNS), and oxidized with 2.5% (FOSA) and 3.5% (FOSB) banana starch. The oxidized starch showed differences from native starch due to the oxidation process, showing a decrease in lipids, proteins, and amylose. The increase of the sodium hypochlorite increased the content of carbonyl and carboxyl groups in the ranges 0.015–0.028% and 0.022–0.031%, respectively. The film obtained from FOSB displayed the highest tensile strength (5.05 MPa) and satisfactory elongation value (27.1%). The zein addition caused a decrease in these mechanical properties, as well as a significant decrease in water vapour permeability (WVP). However, films from FOSA and FOSB showed higher permeability than that of the native starch. The addition of glycerol and the level of oxidation increased the films moisture. Micrographs showed that, during the oxidation process, impurities were largely eliminated from the starch granule, noting more homogeneous structures both in granules and films.http://dx.doi.org/10.1155/2014/292404 |
| spellingShingle | Elizabeth Argüello-García Javier Solorza-Feria J. Rodolfo Rendón-Villalobos Francisco Rodríguez-González Alfredo Jiménez-Pérez Emmanuel Flores-Huicochea Properties of Edible Films Based on Oxidized Starch and Zein International Journal of Polymer Science |
| title | Properties of Edible Films Based on Oxidized Starch and Zein |
| title_full | Properties of Edible Films Based on Oxidized Starch and Zein |
| title_fullStr | Properties of Edible Films Based on Oxidized Starch and Zein |
| title_full_unstemmed | Properties of Edible Films Based on Oxidized Starch and Zein |
| title_short | Properties of Edible Films Based on Oxidized Starch and Zein |
| title_sort | properties of edible films based on oxidized starch and zein |
| url | http://dx.doi.org/10.1155/2014/292404 |
| work_keys_str_mv | AT elizabetharguellogarcia propertiesofediblefilmsbasedonoxidizedstarchandzein AT javiersolorzaferia propertiesofediblefilmsbasedonoxidizedstarchandzein AT jrodolforendonvillalobos propertiesofediblefilmsbasedonoxidizedstarchandzein AT franciscorodriguezgonzalez propertiesofediblefilmsbasedonoxidizedstarchandzein AT alfredojimenezperez propertiesofediblefilmsbasedonoxidizedstarchandzein AT emmanuelfloreshuicochea propertiesofediblefilmsbasedonoxidizedstarchandzein |