Journal ArticleDOI
Effect of starch type on the physico-chemical properties of edible films
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TLDR
Starch species with higher amylose content have lower wettability properties, and better mechanical resistance, which strongly depends on the water content due to the hydrophilic nature of starch films, so they could be used for products with higher water activity, such as cheese, fruits and vegetables.About:
This article is published in International Journal of Biological Macromolecules.The article was published on 2017-05-01. It has received 235 citations till now. The article focuses on the topics: Potato starch & Starch.read more
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Journal ArticleDOI
Starch-based films: Major factors affecting their properties.
Rahul Thakur,Penta Pristijono,Christopher J. Scarlett,Michael C. Bowyer,Sukhvinder Pal Singh,Quan V. Vuong +5 more
TL;DR: The effects of major factors on properties of starch-based films can be influenced by many factors, including types of starches, temperature and time during film formation, plasticizers, co-biopolymers, and storage conditions.
Journal ArticleDOI
Effect of essential oil and surfactant on the physical and antimicrobial properties of corn and wheat starch films
TL;DR: Results showed that the incorporation of LO provoked a decrease in water content, transparency, whiteness index (WI), water vapor permeability (WVP), solubility and tensile strength properties.
Journal ArticleDOI
Thorough evaluation of sweet potato starch and lemon-waste pectin based-edible films with nano-titania inclusions for food packaging applications.
TL;DR: Biodegradable starch-pectin‑titanium oxide nanoparticles (TiO2 - NPs) blend edible films developed by casting filmogenic solution of sweet potato starch and lemon waste pectin incorporated with TiO2 nanoparticles revealed that with UV prevention capacity, the developed films can be used as food grade UV screening biodesgradable packaging material.
Journal ArticleDOI
Starch content affects physicochemical properties of corn and cassava starch-based films
TL;DR: In this article, the authors evaluated the starch content influence on physicochemical properties of corn and cassava starch-based films manufactured by casting and found that higher starch content promoted an increase in thickness and a reduction in water vapor permeability.
Journal ArticleDOI
Scaling up difficulties and commercial aspects of edible films for food packaging: A review
Jeya Jeevahan,Jeya Jeevahan,M. Chandrasekaran,S. P. Venkatesan,V. Sriram,G. Britto Joseph,G. Mageshwaran,R. B. Durairaj +7 more
TL;DR: In this paper, the authors reviewed the research progress, confronting problems, and research opportunities ahead for the industrial scaling up and commercial success for edible films in food packaging, and concluded that despite many advantages, the edible films are still produced in laboratory scale due to problems such as lack of poor elongation, safety and health issues, high cost, processing difficulties, etc.
References
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Journal ArticleDOI
Estimation of the surface free energy of polymers
D. K. Owens,R. C. Wendt +1 more
TL;DR: In this article, a method for measuring the surface energy of solids and for resolving surface energy into contributions from dispersion and dipole-hydrogen bonding forces has been developed based on the measurement of contact angles with water and methylene iodide.
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An Essay on the Cohesion of Fluids
TL;DR: In this article, it has been shown that for each combination of a solid and a fluid, there is an appropriate angle of contact between the surfaces of the fluid, exposed to the air, and to the solid.
BookDOI
Edible coatings and films to improve food quality
TL;DR: Baldwin and Hagenmaier as mentioned in this paper discussed the properties of protein-based films and coatings, including the gas exchange properties of proteins and polysaccharide coatings.
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Water sorption and mechanical properties of cassava starch films and their relation to plasticizing effect
TL;DR: In this article, the effects of plasticizers (glycerol, sorbitol, and 1:1 mixture of glycerol and Sorbitol) on moisture sorption characteristics of cassava starch films were investigated at three levels of plasticizer concentration (0, 20, and 40 g/100 g starch).