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Effect Of Sucrose, Inverted Sugar And Phosphate On Cassava Starch Bio-based Films. Mechanical, Barrier And Thermal Properties: Part 1
Authors
Cereda M.P.
Oliveira L.M.
+3 more
Sarantopoulos C.I.G.L.
Scamparini A.R.P.
Veiga-Santos P.
Publication date
26 November 2015
Publisher
Nova Science Publishers, Inc.
Abstract
Although starch is considered one of the most promising natural polymers forpackaging application, it also presents poor mechanical properties and high moisturesensitivity. To overcome such disadvantages, additives have been successfullyincorporated into starch polymers. The isolated and combined effect of additives(sucrose, inverted sugar and sodium phosphate) on cassava starch biobased filmsprotection performance was evaluated using response surface methodology. The additivesreduced cassava starch films tensile strength and increased elongation percentage. Noeffect was observed on water vapor permeability properties. If lower oxygen permeabilityis requested, samples added with 0.7% sucrose, 1.4% inverted sugar and 0.3% sodiumphosphate presented the best alternative and a good balance between tensile strength (>60kgf/cm2) and elongation percentage (>60%). Two glass transition temperatures wereobserved for all experimental samples, indicating phase separation related to theadditives. Interaction of the film network with phosphate diminished the total mass lossafter an endothermic peak. The exothermic peak was not observed for the control and isprobably a crystallization phenomenon related to the additives. © 2011 by Nova Science Publishers, Inc. All Rights Reserved.535550Arvanitoyannis, I., Biliaderis, C.G., Physical properties of polyol-plasticized edible films made from sodium caseinate and soluble starch blends (1998) Food Chemistry, 62 (3), pp. 333-342Arvanitoyannis, I., Psomiadou, E., Nakayama, A., Edible films made from sodium caseinate. starches. sugar or glycerol. Part 1 (1996) Carbohydrate Polymers, 31 (2), pp. 179-192Arvanitoyannis, I., Psomiadou, E., Nakayama, A., Aiba, S., Yamamoto, N., Edible films made from gelatin. soluble starch and polyols. part 3 (1997) Food Chemistry, 60 (4), pp. 593-604Standard test method for water vapor transmission of materials. 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UKForssell, P.M., Mikkilä, J.M., Moates, G.K., Parker, R., Phase and glass transition behavior of concentrated barley starch-glycerol-water mixtures, a model for thermoplastic starch (1997) Carbohydrate Polymers., 34, pp. 275-282Garcia, M.A., Martino, M.N., Zaritzki, N.E., Lipid addition to improve barrier properties of starch-based films and coatings (2000) Food Chemistry and Toxicology., 65 (6), pp. 941-947Gennadios, A., Weller, C.L., Testin, R.F., Temperature effect on oxygen permeability of edible protein-based films (1993) Journal of Food Science, 58 (1), pp. 212-219Guilbert, S., Gontard, N., Gossis, L.G.M., Prolongation of the shelf life of perishable food products using biodegradable films and coatings. Food Science & Technology-Lebesmittel Wissenschaft & Technologie (1996) Academic Press, 29 (1-2), pp. 10-17Jackson, E.B., Howling, D., Glucose syrups and starch hydrolysates (1995) Sugar confectionary manufacture, p. 200. , Second edition. Editor Jackson. E. B. 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