4.6 Article

Development and characterization of starch-based films added ora-pro-nobis mucilage and study of biodegradation and photodegradation

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Engineering, Chemical

Effect of whey protein isolate addition on thermoplasticized pectin packaging properties

Ana Carolina Salgado de Oliveira et al.

Summary: The study investigated the effect of adding whey protein isolate (WPI) on thermoplasticized extruded/thermo-compressed pectin film, showing improved barrier properties and hydrophilic surfaces with the addition of WPI, making it a potentially useful material for various industrial applications.

JOURNAL OF FOOD PROCESS ENGINEERING (2021)

Article Agricultural Engineering

Characterization of cassava starch/soy protein isolate blends obtained by extrusion and thermocompression

Laura Fonseca Ferreira et al.

Summary: The study on blends of cassava starch and soy protein isolate revealed that the addition of protein resulted in increased crosslinking between polymer chains, leading to increased crystallinity, stiffness, and decreased transparency. The S40P60 blend showed low water vapor and oil permeability, making it suitable for packaging high-fat content foods.

INDUSTRIAL CROPS AND PRODUCTS (2021)

Article Polymer Science

Green synthesis of biodegradable terpolymer modified starch nanocomposite with carbon nanoparticles for food packaging application

Shahid Iqbal et al.

Summary: By incorporating carbon nanomaterials into biodegradable starch terpolymers, researchers have successfully developed a biodegradable nanocomposite with a biodegradation rate of up to 78%. Through characterization and testing, it has been proven to have potential as a packaging material.

JOURNAL OF APPLIED POLYMER SCIENCE (2021)

Article Chemistry, Applied

Effect of greenly synthetized silver nanoparticles on the properties of active starch films obtained by extrusion and compression molding

Rocio L. Ceballos et al.

Summary: The study investigates the development of starch-based nanocomposites synthesized with silver nanoparticles, which exhibit excellent properties including high strength and hardness, reduced moisture content, and delayed bacterial growth. All materials disintegrated after 4 weeks of burial and remained thermally stable at high temperatures.

CARBOHYDRATE POLYMERS (2021)

Article Biochemistry & Molecular Biology

Effect of the incorporation of lignin microparticles on the properties of the thermoplastic starch/pectin blend obtained by extrusion

Danielly de Oliveira Begali et al.

Summary: The study demonstrated that incorporating different concentrations of thermoplastic pectin and 4% lignin microparticles can improve the mechanical, optical, and permeability properties of thermoplastic starch films, while enhancing antioxidant activities, making it suitable for oxygen and UV light-sensitive foods.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Article Polymer Science

Effect of glycerol on electrical conducting of chitosan/polyaniline blends

Ana Carolina Salgado de Oliveira et al.

Summary: Chitosan and polyaniline were studied for use as conductive and flexible films in this article. By casting with the addition of glycerol and glutaraldehyde, the films were obtained with improved electrical conductivity and chemical structure.

JOURNAL OF APPLIED POLYMER SCIENCE (2021)

Article Food Science & Technology

Formation and fate of Amadori rearrangement products in Maillard reaction

Heping Cui et al.

Summary: This review provides insights into the formation and degradation of ARPs, as well as their role in the regulation of Maillard flavor and browning. The preparation of ARPs in aqueous medium and natural deep eutectic solvent methods are proposed as green and efficient ways for industrial production. ARPs have great potential as taste enhancers and flavor precursors in various food products, with controlled formation of process flavor and browning being achievable through their application.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Food Science & Technology

Potato peel phenolics as additives for developing active starch-based films with potential to pack smoked fish fillets

Joana Lopes et al.

Summary: Adding potato peel phenolic extracts improved the performance of starch-based films by increasing transparency, water resistance, elasticity, and stretchability, while also providing antioxidant activity. The smoked seabream fillets packaged with these films were well received for their pleasant smell and flavor by a sensory panel, who appreciated the films' ability to maintain the color and texture of the fillets over time.

FOOD PACKAGING AND SHELF LIFE (2021)

Article Biochemistry & Molecular Biology

Biodegradable films based on commercial κ-carrageenan and cassava starch to achieve low production costs

Camila de Lima Barizao et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Review Biochemistry & Molecular Biology

Starch-based films: Major factors affecting their properties

Rahul Thakur et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Article Agricultural Engineering

Development and characterization of biodegradable films based on Pereskia aculeata Miller mucilage

Natalia Leite Oliveira et al.

INDUSTRIAL CROPS AND PRODUCTS (2019)

Article Acoustics

Ultrasound-assisted oil-in-water nanoemulsion produced from Pereskia aculeata Miller mucilage

Amanda Maria Teixeira Lago et al.

ULTRASONICS SONOCHEMISTRY (2019)

Article Agricultural Engineering

Extraction processes and characterization of the mucilage obtained from green fruits of Pereskia aculeata Miller

Sergio Henrique Silva et al.

INDUSTRIAL CROPS AND PRODUCTS (2019)

Article Green & Sustainable Science & Technology

Oxidative Degradation of Thermoplastic Starch Induced by UV Radiation

Mayte M. Quispe et al.

JOURNAL OF RENEWABLE MATERIALS (2019)

Article Chemistry, Applied

Blends of Pereskia aculeata Miller mucilage, guar gum, and gum Arabic added to fermented milk beverages

Tatiana Nunes Amaral et al.

FOOD HYDROCOLLOIDS (2018)

Article Food Science & Technology

Characterization of active biodegradable films based on cassava starch and natural compounds

Karine dos Santos Caetano et al.

FOOD PACKAGING AND SHELF LIFE (2018)

Article Chemistry, Applied

Chemical structure and physical-chemical properties of mucilage from the leaves of Pereskia aculeata

Andressa Amado Martin et al.

FOOD HYDROCOLLOIDS (2017)

Article Agricultural Engineering

Starch content affects physicochemical properties of corn and cassava starch-based films

Claudia Leites Luchese et al.

INDUSTRIAL CROPS AND PRODUCTS (2017)

Article Food Science & Technology

Effects of exposure to pulsed light on molecular aspects of edible films made from cassava and taro starch

Tomy J. Gutierrez

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)

Article Chemistry, Applied

Influence of starch oxidation on the functionality of starch-gelatin based active films

Olga Moreno et al.

CARBOHYDRATE POLYMERS (2017)

Article Chemistry, Applied

Effect of replacement of corn starch by whey protein isolate in biodegradable film blends obtained by extrusion

Viviane Machado Azevedo et al.

CARBOHYDRATE POLYMERS (2017)

Article Food Science & Technology

Effects of Exposure to Pulsed Light on Surface and Structural Properties of Edible Films Made from Cassava and Taro Starch

Tomy J. Gutierrez et al.

FOOD AND BIOPROCESS TECHNOLOGY (2016)

Article Biochemistry & Molecular Biology

Characterization of rice starch-L-carrageenan biodegradable edible film. Effect of stearic acid on the film properties

Rahul Thakur et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)

Review Food Science & Technology

Food applications of emulsion-based edible films and coatings

Sabina Galus et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)

Review Materials Science, Multidisciplinary

Non-Conventional Tools to Preserve and Prolong the Quality of Minimally-Processed Fruits and Vegetables

Maria Rosaria Corbo et al.

COATINGS (2015)

Review Food Science & Technology

Starch Retrogradation: A Comprehensive Review

Shujun Wang et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2015)

Article Chemistry, Applied

Some physicochemical properties of sage (Salvia macrosiphon) seed gum

Seyed Mohammad Ali Razavi et al.

FOOD HYDROCOLLOIDS (2014)

Article Chemistry, Applied

Thermal and microstructural stability of a powdered gum derived from Pereskia aculeata Miller leaves

Marcia Cavalcante Conceicao et al.

FOOD HYDROCOLLOIDS (2014)

Article Biochemistry & Molecular Biology

Properties and characteristics of dual-modified rice starch based biodegradable films

Thewika Woggum et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2014)

Article Food Science & Technology

Retrogradation characteristics of pulse starches

P. Ambigaipalan et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Polymer Science

Degradation of ROMP-based bio-renewable polymers by UV radiation

Hongyu Cui et al.

POLYMER DEGRADATION AND STABILITY (2013)

Review Food Science & Technology

Edible and Biodegradable Starch Films: A Review

Alberto Jimenez et al.

FOOD AND BIOPROCESS TECHNOLOGY (2012)

Article Polymer Science

Evaluation of Photodegradation in LDPE/modified Starch Blends

Flavia G. D. Ferreira et al.

POLIMEROS-CIENCIA E TECNOLOGIA (2009)

Article Engineering, Environmental

Preparation and characterization of compatible and degradable thermoplastic starch/polyethylene film

SJ Wang et al.

JOURNAL OF POLYMERS AND THE ENVIRONMENT (2006)

Article Chemistry, Applied

Influence of photocrosslinking on the retrogradation of wheat starch based films

J Delville et al.

CARBOHYDRATE POLYMERS (2003)

Article Materials Science, Composites

Degradation depth profiles and fracture of UV exposed polycarbonate

TJ Turton et al.

PLASTICS RUBBER AND COMPOSITES (2001)