Mechanical and water vapor barrier properties of tapioca starch/decolorized hsian-tsao leaf gum films in the presence of plasticizer

Food Hydrocolloids

Volumn 22, Issue 8, 2008, Pages 1584-1595

  Chen, Chien Hsien ^a   Lai, Lih Shiuh ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Decolorized hsian tsao leaf gum; Edible films; Glass transition temperature; Mechanical properties; Permeability; Tapioca starch

Indexed keywords

MANIHOT ESCULENTA;

EID: 44649094825     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.11.006     Document Type: Article

References (47)

1. AOAC. Official methods of analysis. 16th ed. (1995), Association of Official Analytical Chemists, Washington, DC
2. ASTM. Standard test methods for tensile properties of thin plastic sheeting, method D882-00 (2000), American Society for Testing and Materials, Philadelphia, PA
3. ASTM. Standard test methods for water vapor transmission of materials, method E 96-00 (2000), American Society for Testing and Materials, Philadelphia, PA
4. Ayranci E., and Tunc S. The effect of edible coatings on water and vitamin C loss of apricots (Armeniaca vulgaris Lam.) and green peppers (Capsicum annuum L.). Food Chemistry 87 (2004) 339-342
5. Bitter T., and Muir H.M. A modified uronic acid carbazole reaction. Analytical Biochemistry 4 (1962) 330-334
6. Bonacucina G., Martino P.D., Piombetti M., Colombo A., Roversi F., and Palmieri G.F. Effect of plasticizers on properties of pregelatinised starch acetate (Amprac 01) free films. International Journal of Pharmaceutics 313 (2006) 72-77
7. Chandra P.K., and Sobral P.J.D.A. Calculation of viscoelastic properties of edible films: Application of three models. Ciência e Tecnologia de Alimentos 20 2 (2000) 250-256
8. Chang Y.P., Cheah P.B., and Seow C.C. Plasticizing-antiplasticizing effects of water on physical properties of tapioca starch films in the glassy state. Journal of Food Science 65 (2000) 445-451
9. Chang Y.P., Karim A.A., and Seow C.C. Interactive plasticizing-antiplasticizing effects of water and glycerol on the tensile properties of tapioca starch films. Food Hydrocolloids 20 (2006) 1-8
10. Debeaufort F., Quezada-Gallo J.A., and Voilley A. Edible films and coatings: Tomorrow's packagings: A review. Critical Reviews in Food Science and Nutrition 38 4 (1998) 299-313
11. Donhowe I.G., and Fennema O. Edible film and coating: Characteristics, formation, definitions, and testing methods. In: Krochta J.M., Baldwin E.A., and Nisperos-Carriedo M. (Eds). Edible coatings and films to improve food quality (1994), Technomic Publishing Company, Inc, PA, USA 1-24
12. Durango A.M., Soares N.F.F., and Andrade N.J. Microbiological evaluation of an edible antimicrobial coating on minimally processed carrots. Food Control 17 (2006) 336-341
13. Fishman M.L., Coffin D.R., Konstance R.P., and Onwulata C.I. Extrusion of pectin/starch blends plasticized with glycerol. Carbohydrate Polymers 41 (2000) 317-325
14. Gennadios A., Weller C.L., and Gooding C.H. Measurement errors in water permeability of highly permeable, hydrophilic edible films. Journal of Food Engineering 21 (1994) 395-409
15. Gómez-Guillén M.C., Ihl M., Bifani V., Silva A., and Montero P. Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves (Ugni molinae Turcz.). Food Hydrocolloids 21 (2007) 1133-1143
16. Gontard N., Guilbert S., and Cuq J.L. Edible wheat gluten films: Influence of the main process variables on film properties using response surface methodology. Journal of Food Science 57 (1992) 190-195 199
17. Gontard N., Guilbert S., and Cuq J.L. Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an edible wheat gluten film. Journal of Food Science 58 (1993) 206-211
18. Kasapis S. Building on the WLF/free volume framework: Utilization of the coupling model in the relaxation dynamics of the gelatin/cosolute system. Biomacromolecules 7 (2006) 1671-1678
19. Kasapis S. Definition and applications of the network glass transition temperature. Food Hydrocolloids 20 (2006) 218-228
20. Lai L.S., and Chao S.J. A DSC study on the gel-sol transition of starch and hsian-tsao leaf gum mixed system. Journal of Agricultural and Food Chemistry 48 8 (2000) 3267-3274
21. Lai L.S., and Chao S.J. Effects of salts on the thermal reversibility of starch and hsian-tsao (Mesona procumbens Hemsl.) leaf gum mixed system. Journal of Food Science 65 6 (2000) 954-959
22. Lai L.S., and Chiang S.F. Rheology of decolorized hsian-tsao leaf gum in the diluted domain. Food Hydrocolloids 16 5 (2002) 427-440
23. Lai L.S., and Liao C.L. Steady and dynamic rheological properties of starch/decolorized hsian-tsao leaf gum composite systems. Cereal Chemistry 79 1 (2002) 58-63
24. Lai L.S., and Liao C.L. Dynamic rheology of structural development in starch/decolourised hsian-tsao leaf gum composite systems. Journal of the Science of Food and Agriculture 82 (2002) 1200-1207
25. Lai L.S., and Lin P.H. Applications of decolorized hsian-tsao leaf gum to low-fat salad dressing model emulsions-A rheological study. Journal of the Science of Food and Agriculture 84 (2004) 1307-1314
26. Lee J.Y., Park H.J., Lee C.Y., and Choi W.Y. Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents. Lebensmittel Wissenschaft und Technologie 36 (2003) 323-329
27. Levine H., and Slade L. Influences of the glassy and rubbery states on the thermal, mechanical, and structural properties of doughs and baked products. In: Faridi H., and Faubion J.M. (Eds). Dough rheology and baked product texture (1990), Van Nostrand Reinhold, New York 159
28. Liao C.L., and Lai L.S. Studies on the thermal properties and microstructure of starch/decolorized hsian-tsao leaf gum mixed systems. Taiwanese Journal of Agricultural Chemistry and Food Science 39 3 (2001) 204-213
29. Mali S., Grossmann M.V.E., García M.A., Martino M.N., and Zaritzky N.E. Microstructural characterization of yam starch films. Carbohydrate Polymers 50 (2002) 379-386
30. Mali S., Grossmann M.V.E., García M.A., Martino M.N., and Zaritzky N.E. Barrier, mechanical and optical properties of yam starch films. Carbohydrate Polymers 56 (2004) 129-135
31. Mali S., Grossmann M.V.E., García M.A., Martino M.N., and Zaritzky N.E. Mechanical and thermal properties of yam starch films. Food Hydrocolloids 19 (2005) 157-164
32. Mathew A.P., and Dufresne A. Plasticized waxy maize starch: Effect of polyols and relative humidity on material properties. Biomacromolecules 3 (2002) 1101-1108
33. Monterrey E.S., and Sobral P.J.A. Caracterizacão de propriedades mecânicas e óticas de films a base de proteínas miofibrilares de tilápia do Nilo usando uma metodologia de superfície de resposta. Ciência e Tecnologia de Alimentos 19 (1999) 294-301
34. Myllärinen P., Partanen R., Seppälä J., and Forsell P. Effect of glycerol on behaviour of amylose and amylopectin films. Carbohydrate Polymer 50 (2002) 355-361
35. Park H.J. Development of advanced edible coatings for fruits. Trends in Food Science and Technology 10 (1999) 254-260
36. Parra D.F., Tadini C.C., Ponce P., and Lugão A.B. Mechanical properties and water vapor transmission in some blends of cassava starch edible films. Carbohydrate Polymers 58 (2004) 475-481
37. Petersen K., Nielsen P.V., Bertelsen G., Lawther M., Olsen M.B., Nilsson N.H., et al. Potential of biobased materials for food packaging. Trends in Food Science and Technology 10 (1999) 52-68
38. Pinotti A., García M.A., Martino M.N., and Zaritzky N.E. Study on microstructure and physical properties of composite films based on chitosan and methylcellulose. Food Hydrocolloids 21 (2007) 66-72
39. Shellhammer T.H., and Krochta J.M. Whey protein emulsion film performance as affected by lipid type amount. Journal of Food Science 62 (1997) 390-394
40. Shimura K., Hirasawa M., Shimizu A., Mura K., Tokue C., and Aral S. Analysis of constituent sugars in a polysaccharide of hsian-tsao, Mesona procumbens Hemsl. Nippon Shokuhin Kagaku Kogaku Kaishi 54 4 (2007) 200-203
41. Sperling L.H. Introduction to physical polymer science. 3rd ed (2001), Wiley, New York pp. 306-309, 433-438
42. Talja R.A., Helén H., Roos Y.H., and Jouppila K. Effect of various polyols and polyol contents on physical and mechanical properties of potato starch-based films. Carbohydrate Polymers 67 (2007) 288-295
43. Turhan K.N., and Sahbaz F. Water vapor permeability, tensile properties and solubility of methylcellulose-based edible films. Journal of Food Engineering 61 (2004) 459-466
44. Vanin F.M., Sobral P.J.A., Menegalli F.C., Carvalho. R.A., and Habitante A.M.Q.B. Effects of plasticizers and their concentrations on thermal and functional properties of gelatin-based films. Food Hydrocolloids 19 (2005) 899-907
45. Veiga-Santos P., Oliveira L.M., Cereda M.P., Alves A.J., and Scamparini A.R.P. Mechanical properties, hydrophilicity and water activity of starch-gum films: Effect of additives and deacetylated xanthan gum. Food Hydrocolloids 19 (2005) 341-349
46. Williams P.C., Kuzina F.D., and Hlynka I. A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chemistry 47 (1970) 411-420
47. Yen G.C., and Hung C.Y. Effects of alkaline and heat treatment on antioxidative activity and total phenolics of extracts from hsian-tsao (Mesona procumbens Hemsl.). Food Research International 33 6 (2000) 487-492