Edible Films of Whey and Cassava Starch: Physical, Thermal, and Microstructural Characterization
Source abstract
Abstract
The present work aimed to obtain and characterize edible films produced with liquid whey and cassava starch. The films were produced with different proportions of whey (63.75–67.50%) and cassava starch (7.50–11.25%) and characterized in relation to physical, thermal, and microstructural properties. The films showed reduced solubility with increasing concentrations of cassava starch, and those with the highest proportions of whey were more stable to thermal decomposition. The increase in concentration of cassava starch altered the microstructure of the films, making them more irregular and with an accumulation of matter. The production of biodegradable polymer blend films is an important step in the development of films for use in packaging, with the formulation of 67.50/7.50% whey/cassava starch being the best film for continued future work.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · biodegradable polymer synthesis and properties · Electrospun Nanofibers in Biomedical Applications
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Programa de Pós-Graduação em Tecnologia de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia Goiano—Campus Rio Verde, Goias 75901970, Brazil
Departmento de Alimentos e Nutrição/Faculdade de Ciências Farmacêuticas, Universidade Estadual Paulista Júlio de Mesquita Filho, São Paulo 14800-901, Brazil
Escola de Veterinária, Universidade Federal de Goiás—Campus Samambaia, Goiás 74690-900, Brazil
References (29)
Show source-provided references
1. Filho, J.G.D.O., De Deus, I.P.B., Valadares, A.C.F., Fernandes, C.C., Estevam, E.B.B., and Egea, M.B. (2020). Chitosan Film with Citrus limonia Essential Oil: Physical and Morphological Properties and Antibacterial Activity. Colloids Interfaces, 4.10.3390/colloids4020018 ↗
2. Development and characterization of sodium alginate based active edible films incorporated with essential oils of some medicinal plants10.1016/j.ijbiomac.2019.12.093 ↗
3. Cross-linked starch-based edible coating reinforced by starch nanocrystals and its preservation effect on graded Huangguan pears10.1016/j.foodchem.2019.125891 ↗
4. Siengchin, S. (2020). Biodegradable Eco-Friendly Packaging and Coatings Incorporated of Natural Active Compounds. Food Packaging: Advanced Materials, Technologies, and Innovations, CRC Press.
5. Scaling up difficulties and commercial aspects of edible films for food packaging: A review10.1016/j.tifs.2020.04.014 ↗
6. Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom10.1016/j.foodhyd.2012.05.001 ↗
7. Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol10.1016/j.heliyon.2020.e03809 ↗
8. Time-dependent crosslinking of whey protein based films during storage10.1016/j.matlet.2017.12.047 ↗
9. Starch-based films: Major factors affecting their properties10.1016/j.ijbiomac.2019.03.190 ↗
10. Improvement of water solubility and humidity stability of tapioca starch film by incorporating various gums10.1016/j.lwt.2015.05.009 ↗
11. Evaluation of edible films and coatings formulated with cassava starch, glycerol, carnauba wax and stearic acid10.1016/j.foodhyd.2013.11.013 ↗
12. Aisyah, Y., Irwanda, L.P., Haryani, S., and Safriani, N. (2018). Characterization of corn starch-based edible film incorporated with nutmeg oil nanoemulsion, IOP Publishing.10.1088/1757-899X/352/1/012050 ↗
13. Chollakup, R., Pongburoos, S., Boonsong, W., Khanoonkon, N., Kongsin, K., Sothornvit, R., Sukyai, P., Sukatta, U., and Harnkarnsujarit, N. (2020). Antioxidant and antibacterial activities of cassava starch and whey protein blend films containing rambutan peel extract and cinnamon oil for active packaging. LWT, 130.10.1016/j.lwt.2020.109573 ↗
14. Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review10.1016/j.lwt.2017.10.051 ↗
15. Analyzing the effect of whey protein concentrate and psyllium husk on various characteristics of biodegradable film from lotus (Nelumbo nucifera) rhizome starch10.1016/j.foodhyd.2016.03.023 ↗
16. Effect of replacement of corn starch by whey protein isolate in biodegradable film blends obtained by extrusion10.1016/j.carbpol.2016.10.046 ↗
17. Effects of essential oil on the water binding capacity, physico-mechanical properties, antioxidant and antibacterial activity of gelatin films10.1016/j.lwt.2014.02.008 ↗
18. Active food packaging: Alginate films with cottonseed protein hydrolysates10.1016/j.foodhyd.2019.01.052 ↗
19. Effect of citric acid and processing on the performance of thermoplastic starch/montmorillonite nanocomposites10.1016/j.carbpol.2008.09.021 ↗
20. Characterization and microstructure of films made from mucilage of Salvia hispanica and whey protein concentrate10.1016/j.jfoodeng.2012.02.031 ↗
21. Plasticized Whey Protein Edible Films: Water Vapor Permeability Properties10.1111/j.1365-2621.1994.tb06980.x ↗
22. Health effects, sources, utilization and safety of tannins: A critical review
23. Development of whey protein isolate bio-nanocomposites: Effect of montmorillonite and citric acid on structural, thermal, morphological and mechanical properties10.1016/j.foodhyd.2015.02.014 ↗
24. Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil10.1016/j.foodhyd.2019.105428 ↗
25. Extraction and characterization of arrowroot (Maranta arundinaceae L.) starch and its application in edible films10.1016/j.carbpol.2018.01.024 ↗
26. Morphological and physicochemical properties of rice starch dry heated with whey protein isolate10.1016/j.foodhyd.2020.106091 ↗
27. Characterization of ‘wet’ alginate and composite films containing gelatin, whey or soy protein10.1016/j.foodres.2012.12.041 ↗
28. Effects of pea protein on properties of cassava starch edible films produced by blown-film extrusion for oil packaging10.1016/j.fpsl.2020.100480 ↗
29. Mechanical, barrier and morphological properties of pea starch and peanut protein isolate blend films10.1016/j.carbpol.2013.06.040 ↗