Starch-based edible films and coatings

Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications

Volumn , Issue , 2012, Pages 239-254

  Gupta, Mahesh ^a   Brennan, Charles ^b   Tiwari, Brijesh K ^c  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^b LINCOLN UNIVERSITY   (New Zealand)

^c MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOPECTINS; CYCLODEXTRINS; GAS PERMEABILITY; GLUCOSE; MECHANICAL PROPERTIES; MOLECULES; SOLVENTS; WATER ABSORPTION;

ANHYDROGLUCOSE UNIT; BRANCHED POLYMER; HIGH AMYLOSE STARCH; HYDROPHILIC POLYMERS; MUTANT VARIETIES; OXYGEN PERMEABILITY; PLASTIC POLYMERS; WATER SOLUBILITIES;

BIODEGRADABLE POLYMERS;

EID: 84982184258     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b11848     Document Type: Chapter

References (75)

1. Abd-Karim, A.; Norziah, M. H.; and Seow, C. C. Methods for the study of starch retrogradation, Food Chem., 2000, 71(1), 9-36.
2. ASTM. Standard test method for tensile properties of thin plastic sheeting. D882. In: Annual Book of American Society for Testing Methods. Philadelphia, PA: ASTM, 1991, pp. 313-321.
3. Baldwin, E. A.; Nisperos-Carriedo, M. O.; and Baker, R. A. Crit. Rev. Food Sci., 1995, 35, 509-524.
4. Banker, G. S.; Gore, A. Y.; and Swarbrick, J. J. Pharm. Pharmacol., 2000, 18, 173-176.
5. Barreto, P. L. M.; Pires, A. T. N.; and Soldi, V. Polym. Degrad. Stabil., 2003, 79, 147-152.
6. Bifani, V.; Ramirez, C.; Ihl, M.; Rubilar, M.; Garcia, A.; and Zaritzky, N. LWT-Food Sci. Technol., 2007, 40, 1473-1481.
7. Bourtoom, T. Edible films and coating: Characteristics and properties, Int. Food Res. J., 2008, 15(3), 237-248.
8. Bourtoom, T.; Chinnan, M. S.; Jantawat, P.; and Sanguandeekul, R. Food Sci. Technol. Int. 2006, 12, 119-126.
9. Burt, S. A. Int. J. Food Microbiol., 2004, 94, 223-253.
10. Callegarin, F. and Quezada-Gallo, J. A. Lipid and biopackaging, JAOCS, 1997, 74, 1183-1192.
11. Cerqueira, M. A.; Lima, A. M.; Souza, B. W. S.; Teixeira, J. A.; Moreira, R. A.; and Vicente, A. A. J. Agric. Food Chem., 2009, 57, 1456-1462.
12. Cha, D. S. and Chinnan, M. S. Crit. Rev. Food Sci., 2004, 44, 223-237.
13. Chang, Y. P.; Cheah, P. B.; and Seow, C. C. J. Food Sci., 2000, 65, 1-7.
14. Crank, J. The Mathematics of Diffusion, 2nd edn., Oxford, U.K.: Clarendon Press, 1975.
15. Debeaufort, F.; Quezada-Gallo, J. A.; and Voilley, A. Crit. Rev. Food Sci., 1998, 38, 299-313.
16. Delville, J.; Joly, C.; Dole, P.; and Bliard, C. Carbohydr. Polym., 2003, 53, 373-381.
17. Donhowe, Y. G. and Fennema, O. R. J. Food Process Preserv., 1993, 17, 247-257.
18. Endres, H. J.; Kammer-Stetter, H.; Hobelsberger, M.; and Reichenhall, B. Starch, 1994, 46(12), 474-480.
19. Garcia, M. A.; Ferrero, C.; Bertola, N.; Martino, M.; and Zaritzky, N. Innovat. Food Sci. Emerg. Technol., 2002, 3, 391-397.
20. Garcia, M. A.; Martino, M. N.; Zaritzky, N. E.; and Plata, L. Starch, 2000, 52, 118-124.
21. Godbillot, L.; Dole, P.; Joly, C.; Roge, B.; and Mathlouthi, M. Food Chem., 2006, 96, 380-386.
22. Gontard, N.; Guilbert, S.; and Cuq, J. L. J. Food Sci., 1993, 58, 206-211.
23. Guilbert, S. Bull. Int. Dairy Fed., 2000, 346, 10-16.
24. Han, J. H. and Gennadios, A. In Innovations in Food Packaging; Han, J. H.; Ed.; Oxford, U.K.: Elsevier Academic Press, 2005; pp. 239-262.
25. Han, C. and Krochta, J. M. J. Food Sci., 2001, 66, 294-299.
26. Hirose, K.; Harte, B. R.; Giacin, J. R.; Miltz, J.; and Stine, C. In Food and Packaging Interactions; Hotchkiss, J. H.; Ed.; ACS Symposium Series 365, Washington, DC: American Chemical Society, 1998; pp. 28-41.
27. Hutchings, J. B. Food Color and Appearance, Gaithersburg, MD: Aspen Publisher, 1999.
28. Jagannath, J. H.; Nanjappa, C.; Das Gupta, D. K.; and Bawa, A. S. Int. J. Food Sci. Technol., 2006, 41, 498-506.
29. Kayserilioglu, D. S.; Stevels, W. M.; Mulder, W. J.; and Akkas, N. Starch, 2001, 53, 381-386.
30. Kester, J. J. and Fennema, O. R. Food Technol., 1986, 40, 47-59.
31. Krochta, J. M. In Protein-Based Films and Coatings; Gennadios, A.; Ed.; Boca Raton, FL: CRC Press, 2002; pp. 1-41.
32. Kussendrager, K. D. and van Hooijdonk, A. C. M. Br. J. Nutr., 2000, 84, 19-25.
33. Lai, H. M. and Padua, G. W. Cereal Chem., 1997, 74(6), 771-775.
34. Lai, H. M.; Padua, G. W.; and Wei, L. S. Cereal Chem., 1997, 74(1), 83-90.
35. Letender, M.; D’aprano, G.; Lacroix, M.; Salmieri, S.; and St-Gelais, D. J. Agric. Food Chem., 2002, 50, 6017-6022.
36. Lin, D. and Zhao, Y. Comp. Rev. Food Sci. Food Saf., 2007, 6, 60-75.
37. Liu, Z. In Innovations in Food Packaging; Han, J. H.; Ed.; Oxford, U.K: Elsevier Academic Press, 2005; pp. 318-337.
38. Lourdin, D.; Della Valle, G.; and Colonna, P. Carbohydr. Polym., 1995, 27, 261-270.
39. Maaurf, A. G.; Man, Y. B.; Asbi, B. A.; Junainah, A. H.; and Kennedy, J. F. Carbohydr. Polym., 2001, 45, 335-345.
40. Maizura, M.; Fazilah, A.; Norziah, M. H.; and Karim, A. A. J. Food Sci., 2007, 72, 324-330.
41. Mali, S.; Grossmann, M. V. E.; Garcia, M. A.; Martino, M. N.; and Zaritzky, N. E. Microstructural characterization of yam starch films, Carbohydr. Polym., 2002, 50, 379-386.
42. Mali, S.; Grossmann, M. V. E.; Garcia, M. A.; Martino, M. N.; and Zaritzky N. E. Mechanical and thermal properties of yam starch films, Food Hydrocoll., 2005, 19, 157-164.
43. Mali, S.; Grossmann, M. V. E.; Garcia, M. A.; Martino, M. N.; and Zaritzky, N. E. J. Food Eng., 2006, 75, 453-460.
44. Mark, A. M.; Roth, W. B.; Mehltretter, C. L.; and Rist, C. E. Food Technol., 1966, 20, 75-80.
45. Mathew, S.; Brahmakumar, M.; and Abraham, T E. Microstructural imaging and characterization of the mechanical, chemical, thermal, and swelling properties of starch-chitosan blend films, Biopolym., 2006, 82(2), 176-187.
46. Mchugh, T. H.; Avena-Bustillos, R.; and Krochta, J. M. J. Food Sci., 1993, 58(4), 899-903.
47. Mecitoğlu, C. and Yemenicioğlu, A. Food Chem., 2007, 104, 726-733.
48. Mehyar, G. F. and Han, J. H. J. Food Sci., 2004, 69(9), E449-E454.
49. Miller, K. S. and Krochta, J. M. J. Appl. Polym. Sci., 1997, 88, 1095-1099.
50. Miller, K. S.; Upadhyaya, S. K.; and Krochta, J. M. J. Food Sci., 1998, 63, 244-247.
51. Morillon, V.; Debeaufort, F.; Bond, G.; Capelle, M.; and Voilley, A. Crit. Rev. Food Sci. 2002, 42, 67-89.
52. Myllarinen, P.; Partanen, R.; Seppala, J.; and Forssell, P. Carbohydr. Polym., 2002, 50, 355-361.
53. Nikolova, K.; Panchev, I.; and Sainov, S. J. Optoelectron. Adv. M., 2005, 7, 1439-1444.
54. Petersson, M. and Stading, M. Food Hydrocoll., 2005, 19, 123-132.
55. Pfeiffer, T. and Menner, M. Fleischwirtschaft, 1999, 79, 79-84.
56. Phan, T. D.; Debeaufort, F.; Luu, D.; and Volley, A. J. Agric. Food Chem., 2005, 53, 973-981.
57. Rodriguez, M.; Oses, J.; Ziani, K.; and Mate, J. I. Food Res. Int., 2006, 39, 840-846.
58. Romero-Bastida, C. A.; Bello-Perez, L. A.; Garcia, M. A.; Martino, M. N.; Solorza-Feria, J.; and Zaritzky, N. E. Physicochemical and microstructural characterization of films prepared by thermal and cold gelatinization from non-conventional sources of starches, Carbohydr. Polym., 2005, 60, 235-244.
59. Santiago-Silva, P.; Soares, N. F. F.; Nobrega, J. E.; Junior, M. A. W.; Barbosa, K. B. F.; Volp, A. C. P.; Zerdas, E. R. M. A.; and Wurlitzer, N. J. Food Control, 2009, 20, 85-89.
60. Seifu, E.; Buys, E. M.; and Donkin, E. F. Trends Food Sci. Technol., 2005, 16, 137-154.
61. Seydim, A. C. and Sarikus, G. Food Res. Int., 2006, 39, 639-644.
62. Smits, A. L. M.; Kruiskamp, P. H.; Van Soest, J. J. G.; and Vliegenthart, J. F. G. Carbohydr. Polym., 2003, 51, 417-424.
63. Suppakul, P.; Miltz, J.; Sonneveld, K.; and Bigger, S.W. J. Food Sci., 2003, 68, 408-420.
64. Tako, M. and Hizukuri, S. Carbohydr. Polym., 2002, 48, 397-401.
65. Talasila, P. C. and Cameron, A. C. J. Food Sci., 1997, 62, 926-930.
66. Trezza, T. A. and Krochta, J. M. J. Food Sci., 2000, 65, 658-662.
67. Vargas, M.; Pastor, C.; Chiralt, A.; McClements, D. J.; and Gonzalez-Martinez, C. Crit. Rev. Food Sci., 2008, 48, 496-511.
68. Veiga-Santos, P.; Oliveira, L. M.; Cereda, M. P.; and Scamparini, A. R. P. Food Chem., 2007, 103, 255-262.
69. Voilley, A. and Souchon, I. In Flavour in Food; Voilley, A. and Etievant, P.; Eds.; Cambridge, U.K.: Woodhead Publishing Limited and CRC Press LLC, 2006; pp. 117-132.
70. Whistler, R. L. and Daniel, J. R. In Food Chemistry; Fennema, O. R.; Ed.; New York: Marcel Dekker, 1985; p. 69.
71. Williams, R. and Mittal, G. S. LWT-Food Sci. Technol., 1999, 32, 440-445.
72. Xu, X. Y.; Kim, K. M.; Hanna, M. A.; and Nag, D. Ind. Crop. Prod., 2005, 21, 185-192.
73. Yoo, S. H. and Jane, J. L. Carbohydr. Polym., 2002, 49, 297-305.
74. Zhang, Y. and Han, J. H. J. Food Sci., 2006, 71(6), E253-E261.
75. Zimeri, J. E. and Kokini, J. L. Carbohydr. Polym., 2002, 48, 299-304.