Starch is a biopolymer with enormous potential for generating new biodegradable packages due to its easy availability and low cost. However, due to its weak functional properties, limitation of its interaction with some hydroxyl groups and evaluation of blends with other polymers are necessary in order to improve its performance. Glycerol-plasticized acetylated corn starch films were developed using the casting method, and the impact of incorporating chitosan (TPS:CH) in various proportions (75:25, 50:50, and 25:75 /) was studied in the present research. The effect of chitosan ratios on the physical, mechanical, water-vapor barrier, and thermal properties of the film was studied. Chitosan-protonated amino groups promoted the formation of intermolecular bonds, improving tensile strength, thermal stability, hydrophobicity, water adsorption capacity, and the gas barrier of starch films. The results show that the film composed of TPS25-CH75 proved to be the best barrier to water vapor; thus, these composite films are excellent choices for developing biodegradable packaging for the food industry.
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http://dx.doi.org/10.3390/polym13244431 | DOI Listing |
Cell Physiol Biochem
January 2025
Carrera de Agroindustria, Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López, ESPAM-MFL, Calceta. 130250, Ecuador.
Background/aims: This study investigates how pH levels affect the characteristics of biopolymer films manufactured from cassava peel starch. Cassava peel starch's abundance and biodegradability make it a promising candidate for sustainable packaging. The study seeks to improve film qualities such as thickness, density, moisture content, solubility, and optical properties by altering pH levels.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China. Electronic address:
Int J Biol Macromol
January 2025
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.. Electronic address:
The present study intended to investigate the properties of collagen peptide (CP)-astragaloside (AG) nanocomplexes (CPANs) improved oxidized hydroxypropyl starch (OHS)/chitosan (CS) (OC) film and to explore the preservation of chilled beef. The results indicated that AG significantly enhanced the stability, antioxidant capacity, and antibacterial properties of CP through mechanisms like static quenching and hydrophobic interactions. The incorporation of CPANs improved thickness, swellability, and water vapor blocking, UV-blocking and mechanical properties, antioxidant and antibacterial activity of OC film.
View Article and Find Full Text PDFCompr Rev Food Sci Food Saf
January 2025
College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an, China.
Although traditional petroleum-based packaging materials pose environmental problems, biodegradable packaging materials have attracted extensive attention from research and industry for their environmentally friendly properties. Bio-based films, as an alternative to petroleum-based packaging films, demonstrate their significant advantages in terms of environmental friendliness and resource sustainability. This paper provides an insight into the development of biomass food packaging films such as cellulose, starch, chitosan, and gelatine, including their properties, methods of preparation (e.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Graduate Program in Food Science and Technology, Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil. Electronic address:
This study aimed to investigate the impact of adding aroeira leaf extract (Schinus terebinthifolius Raddi) to a yam starch film matrix, focusing on the development of potentially active films and the evaluation of their physicochemical, mechanical, optical, and antioxidant properties. Films were produced using the casting method with varying extract concentrations (0, 3, 6, 12, and 15 %), yam starch (2 %), and glycerol (1 %). The antioxidant properties were analyzed by determining the total phenolic content, 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) radical scavenging, ferric reducing power, and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical elimination, which revealed a significant increase in antioxidant properties as the extract concentration increased.
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