TY - JOUR
T1 - Amylose-lipid complex as a measure of variations in physical, mechanical and barrier attributes of rice starch- ι -carrageenan biodegradable edible film
AU - Thakur, Rahul
AU - Pristijono, Penta
AU - Golding, John B.
AU - Stathopoulos, Costas E.
AU - Scarlett, Christopher J.
AU - Bowyer, Michael
AU - Singh, Sukhvinder P.
AU - Vuong, Quan V.
N1 - Funding Information:
This work was supported by the University of Newcastle , Australian Research Council (ARC) Training Centre for Food and Beverage Supply Chain and Optimisation ( IC140100032 ). NSW Department of Primary Industries is a partner organisation in the Training Centre. We greatly acknowledge University of Newcastle EMX unit, for providing access to SEM and XRD instruments.
Publisher Copyright:
© 2017
PY - 2017/12
Y1 - 2017/12
N2 - Improvements in the hygroscopic properties of starch based films are important to strengthen their mechanical properties. The effects of different hydrophobic components-butyric acid (BA, C4:0), lauric acid (LA, C12:0), palmitic acid (PA, C16:0), oleic acid (OA, C18:1), stearic acid (SA, C18:0) and sucrose fatty acid ester (FAEs) on the rice starch (RS)-ι-carrageenan (ι-car) composite films were investigated. Scanning electron microscopy (SEM), differential scanning calorimetry (DSC), thermogravimetric analysis (TGA) in combination with amylose-lipid complexing index (CI) were used to characterise the changes in structure and properties of edible films. The SEM results showed that the surface of films became smoother after the incorporation of fatty acids. Carbon-chain length was a major determinant of CI formation which further influenced the attributes of RS-ι-car films. The addition of FAEs to RS-ι-car improved film thickness, permeability, transparency, tensile properties (TS) and could be used to tailor biodegradable edible films with enhanced properties and future fruit coating applications.
AB - Improvements in the hygroscopic properties of starch based films are important to strengthen their mechanical properties. The effects of different hydrophobic components-butyric acid (BA, C4:0), lauric acid (LA, C12:0), palmitic acid (PA, C16:0), oleic acid (OA, C18:1), stearic acid (SA, C18:0) and sucrose fatty acid ester (FAEs) on the rice starch (RS)-ι-carrageenan (ι-car) composite films were investigated. Scanning electron microscopy (SEM), differential scanning calorimetry (DSC), thermogravimetric analysis (TGA) in combination with amylose-lipid complexing index (CI) were used to characterise the changes in structure and properties of edible films. The SEM results showed that the surface of films became smoother after the incorporation of fatty acids. Carbon-chain length was a major determinant of CI formation which further influenced the attributes of RS-ι-car films. The addition of FAEs to RS-ι-car improved film thickness, permeability, transparency, tensile properties (TS) and could be used to tailor biodegradable edible films with enhanced properties and future fruit coating applications.
KW - Carrageenan
KW - Fatty acids
KW - Hydrophobic
KW - Packaging
KW - Starch
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U2 - 10.1016/j.fpsl.2017.10.002
DO - 10.1016/j.fpsl.2017.10.002
M3 - Article
AN - SCOPUS:85032214383
SN - 2214-2894
VL - 14
SP - 108
EP - 115
JO - Food Packaging and Shelf Life
JF - Food Packaging and Shelf Life
ER -