Starches starch-based edible films

Rodriguez, M., Osels, J., Ziani, K., Mate , J. 1. (2006). Combined effect of plasticizers and surfactants on the physical properties of starch based edible films. Food Research International, 39, 840-846. 

Talja, R. A., Heleln, H., Roos, Y. H., Jouppila, K. (2008). Effect of type and content of binary polyol mixtures on physical and mechanical properties of starch-based edible films. Carbohydrate Polymers, 71, 269-276. 

Effects of Content and Type of Binary Polyol Mixtures on Physical and Mechanical Properties of Starch-Based Edible Films... 

In this study, we investigated effects of binary mixtures (1 1) of glycerol, xylitol, and sorbitol on physical and mechanical properties of potato starch-based edible films stored at various relative humidities. 

Water sorption isotherms for starch-based edible films plasticized with different contents (a) and types (b) of binary polyol mixtures at 25°C. 

Talja, R.A., Helen, H., Roos, Y.H., and JouppUa, K., Physical properties of starch-based edible films plasticized with binary polyol mixtures. The Ninth International Congress on Engineering and Food (ICEF9), Montpellier, France, March 7-11, 2004, Extended abstract 918. 

Vasconez, M.B., Flores, S.K., Campos, C.A., Alvarado, J., Gerschenson, L.N. 2009. Antimicrobial activity and physical properties of chitosan-tapioca starch based edible films and coatings. Food Research International, 42(7) 762-769. 

Maran, J. R, Sivakumar, V., Sridhar, R., Immanuel, V. P. (2013). Development of model for mechanical properties of tapioca starch-based edible films., (Complete), 159 168. 

Vasconez, M. B. Flores, S. K. Campos, C.A. Alvaradoa, J. Gerschensonb, L. N. (2009). Antimicrobial Activity and Physical Properties of Chitosan-tapaoca Starch based Edible Films and Coatings. Food Research International, Vol 42, No. 7, (August 2009), pp 762-769, ISSN 0%3-9%9... 

Table 15.3 Water solubility (S) and water vapor permeability (WVP) of chitosan-tapioca starch-based edible films.

Chillo S, Flores S, Mastromatteo M, Conte A, Gerschenson L, Del Nobile MA (2008). Influence of glycerol and chitosan on tapioca starch-based edible film properties./Food Eng, 88,159-168. 

Starch can be split into amylose and amylopectin by a commercial process based on selective solubilities. Amylose is used for making edible films, and amylopectin for textile sizing and finishing, and as a thickener in foods. 

An edible film should have good water vapor barrier properties (low or no water permeation and diffusion through film), which should not increase or increase very little with increasing relative vapor pressure (Lawton, 1996). Films should withstand mechanical stress and strain to such an extent that they do not break easily under a decent mechanical force (Talja et al, 2008). Thus, composition of starch-based films is an important factor influencing its barrier and mechanical properties. Also, starch-based edible films may have an impact on the sensory and textural characteristics of the food. 

Bertuzzi, M. A., Castro Vidaurrea, E. F., Armadaa, M., Gottifredia, J. C. (2007). Water vapor permeability of edible starch based films. Journal of Food Engineerings 80s 972-978. 

Lee, J. J., Rhim, J. W. (2000). Characteristics of edible films based with various cultivars of sweet potato starch. Kor. J. Food Sci. TechnoL, 32(4), 834-842. 

Previous studies have shown that films cast from high-amylose starch have better film-forming and mechanical properties [80, 108, 109]. Furthermore, both amylose and amylopectin have shown excellent oxygen-barrier characteristics, which is one of the advantages of using edible hydrophilic starch-based films for food protection [110]. 

Phan, D., DebeaufOTt, F., Voilley, A., Luu, D. Biopolymer interactions affect the functional properties of edible films based on agar, cassava starch and arabinoxylan blends. J. Food Eng. 90, 548-558 (2009)... 

The main natural biomaterials for bioplastics are proteins, cellulose derivatives, alginates, pectins, starch and other polysaccharides. The solubility in water of the polysaccharide film is advantageous in situations where the film is consumed with the product, resulting in little change in the food s sensory properties. " Edible films based on proteins, polysaccharides or lipids minimize special care with the final package and increase food quality. ... 

Soares R.M.D., Lima A.M.F., Oliveira R.VB., Pires A.T.N., Soldi V Thermal degradation of biodegradable edible films based on xanthan and starches from different sources, Polym. Deg. Stab. 90(2005)449. 

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