Error message

  • Deprecated function: Unparenthesized `a ? b : c ? d : e` is deprecated. Use either `(a ? b : c) ? d : e` or `a ? b : (c ? d : e)` in include_once() (line 1439 of /home/science2016/public_html/includes/bootstrap.inc).
  • Deprecated function: Array and string offset access syntax with curly braces is deprecated in include_once() (line 3557 of /home/science2016/public_html/includes/bootstrap.inc).
  • Deprecated function: Unparenthesized `a ? b : c ? d : e` is deprecated. Use either `(a ? b : c) ? d : e` or `a ? b : (c ? d : e)` in include_once() (line 1439 of /home/science2016/public_html/includes/bootstrap.inc).
  • Deprecated function: Array and string offset access syntax with curly braces is deprecated in include_once() (line 3557 of /home/science2016/public_html/includes/bootstrap.inc).

Starch Type Effect on Organoleptic, Thermogravimetric and X-ray Diffraction Indices of Edible Films and Coatings

Oksana Shulga1, Anastasia Chorna1, Sergii Shulga1
Affiliation: 
1 Educational and Research Institute of Food Technologies, National University of Food Technologies, 68, Vladimirskaya St., 01601 Kyiv-33, Ukraine shulgaos@nuft.edu.ua
DOI: 
https://doi.org/10.23939/chcht14.01.081
AttachmentSize
PDF icon full_text.pdf436.84 KB

Keywords:

Abstract: 
The edible films from potato starch, chemically modified food starch refined from high amylose corn, carbohydrate polymer from a waxy corn and a special high-temperature dextrin refined from tapioca starch were studied according to organoleptic characteristics. The greatest elongation (108 %) and strength (47.6 MPa) were found to be with a film based on potato starch. The modified starches such as dextrin and tapioca starch retain amorphous of film structure better than others. The films from modified starch contain more crystallization moisture because there is no amylopectin in this starch. The obtained results are recommended to use for optimizing food production.
References: 

[1] Embuscado M., Huber K. (Eds.): Edible Films and Coatings for Food Applications. Springer, New York 2009.
[2] Skurtys O. et al.: Food Hydrocolloid Edible Films and Coatings. [in:] Food Hydrocolloids: Characteristics, Properties and Structure. Nova Science Publishers, Inc. 2010, 41-80.
[3] Shit S., Shah P.: J. Polym. 2014, 2014, 13. https://doi.org/10.1155/2014/427259
[4] Bourlieu-Lacanal C. et al.: Edible Moisture Barriers: Materials, Shaping Techniques and Promises in Food Product Stabilization. [in:] Aguilera J. et al. Food Material Science: Principles and Practice. Springer, New York 2007, 547-577.
[5] Suput D., Lazik V. et al.: Food Feed Res., 2015, 42, 11. https://doi.org/10.5937/FFR1501011S
[6] Khan M.: Doctoral thesis, Wageningen University, Wageningen 2013.
[7] Vartiainen J., Vähä-Nissi M., Harlin A.: Mater. Sci. Appl., 2014, 5, 708. https://doi.org/10.4236/msa.2014.510072
[8] Garcia M., Pinotti A., Martino M., Zaritzky N.: Characterization of Starch and Composite Edible Films and Coatings. [in:] Embuscado M., Huber K. (Eds.): Edible Films and Coatings for Food Applications. Springer, New York 2009, 169-209.
[9] Ahmad F et al.: Carbohyd. Polym., 1999, 38, 361. https://doi.org/10.1016/S0144-8617(98)00123-4
[10] Wang S., Sharp P., Copeland L.: Food Chem., 2011, 126, 1546. https://doi.org/10.1016/j.foodchem.2010.11.154
[11] Wasserman L. et al.: Food Nutrit. Sci., 2014, 3, 250. https://doi.org/10.4236/fns.2014.53031
[12] Galdeano M. et al.: Braz. Arch. Biol. Techn., 2013, 56, 637. https://doi.org/10.1590/S1516-89132013000400014
[13] Zavareze E. et al.: Food Chem., 2012, 132, 344. https://doi.org/10.1016/j.foodchem.2011.10.090
[14] Gutiérrez T. et al.: Food Hydrocolloid., 2015, 45, 211. https://doi.org/10.1016/j.foodhyd.2014.11.017
[15] Sobral P. et al.: Food hydrocolloid., 2001, 15, 423. https://doi.org/10.1016/S0268-005X(01)00061-3
[16] Ramos M. et al.: Coatings, 2016, 6, 41. https://doi.org/10.3390/coatings6040041
[17] Bourlieu C. et al.: Crit. Rev. Food Sci., 2009, 49, 474. https://doi.org/10.1080/10408390802145724
[18] Petersen K., Nielsen P., Olsen M.: Starch, 2001, 8, 356. https://doi.org/10.1002/1521-379X(200108)53:8<356::AID-STAR356>3.0.CO;2-7
[19] Miller K., Krochta J.: Trend. Food Sci. Technol., 1997, 7, 228. https://doi.org/10.1016/S0924-2244(97)01051-0
[20] Schmidt V., Giacomelli C., Soldi V.: Polym. Degrad. Stabil., 2005, 87, 25. https://doi.org/10.1016/j.polymdegradstab.2004.07.003
[21] Sothornvit R., Krochta J.: J. Food Sci., 2000, 65, 700. https://doi.org/10.1111/j.1365-2621.2000.tb16075.x
[22] Polizos G., Tuncer E., Sauers I., Vore K.: Polym. Eng. Sci., 2011, 51, 87. https://doi.org/10.1002/pen.21783
[23] Shulga O., Chorna A., Arsenieva L.: East.-Eur. J. Enterpr. Techn., 2016, 6, 36. https://doi.org/10.15587/1729-4061.2016.84511
[24] Annual Book of ASTM Standards Vol. 8.01. ASTM Intl., 2006.
[25] Nechaev A., Traubenberg S., Kochetova A. et al.: Pischevaya Khimiya. GIORD, Sankt-Peterburg 2003.
[26] Wawro D., Kazimierczak J.: Fibres & Textiles in Eastern Europe, 2008, 6, 106.
[27] Imeson A. (Ed.): Food Stabilisers, Thickeners and Gelling Agents. Blackwell Publishing Ltd 2010. https://doi.org/10.1002/9781444314724
[28] Zobel H., Young S., Rocca L.: Cereal Chem., 1988, 65, 443.
[29] Silagalze M., Kipiani A., Pkhakadze M. et al.: Ann. Agr. Sci., 2013, 11, 78.
[30] Randeniya R., Jayasinghe J., Abeyrathne E.: Int. J. Res. Agr. Sci., 2016, 3, 255.
[31] Imberty A. et al.: Macromolecules, 1987, 20, 2634. https://doi.org/10.1021/ma00176a054
[32] Imberty A. et al.: J. Mol. Biol., 1988, 21, 365. https://doi.org/10.1016/0022-2836(88)90144-1
[33] Shulga O. et al.: VII Mezhdunar. Nauchno-Tekhn. Konf., Mogilev 2009, Ch.2., 29.
[34] Suderman N., Min I., Sarbon N.: Int. Food Res. J., 2016, 23, 1075.
[35] Daintith J. (Ed.): A Dictionary of Chemistry (6 edn.), Oxford University Press 2008. https://doi.org/10.1093/acref/9780199204632.001.0001