Starch-based bio-elastomers functionalized with red beetroot natural antioxidant

Food Chemistry

Volumn 216, Issue , 2017, Pages 324-333

  Tran, Thi Nga ^a   Athanassiou, Athanassia ^a   Basit, Abdul ^a   Bayer, Ilker S ^a  

^a ISTITUTO ITALIANO DI TECNOLOGIA   (Italy)

Author keywords

Antioxidant; Bio elastomers; Food packaging; PDMS; Red beetroot waste; Starch

Indexed keywords

ANTIOXIDANTS; ELASTIC MODULI; FREE RADICALS; GRANULATION; HYDROGEN BONDS; HYDROPHOBICITY; MICROCHANNELS; PLASTICS; PULSE WIDTH MODULATION; SPECTRUM ANALYSIS; STARCH;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT MOLECULES; ANTIOXIDANT PROPERTIES; FOOD PACKAGING; INFRARED SPECTRAL ANALYSIS; INTELLIGENT BIOMATERIAL; RED BEETROOT; SCAVENGING ACTIVITIES;

ELASTOMERS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ANTIOXIDANT; ELASTOMER; STARCH; 1,1-DIPHENYL-2-PICRYLHYDRAZYL; 2,2'-AZINO-DI-(3-ETHYLBENZOTHIAZOLINE)-6-SULFONIC ACID; BENZOTHIAZOLE DERIVATIVE; BETACYANIN; BETANIN; BIPHENYL DERIVATIVE; FREE RADICAL; PICRIC ACID; PLANT MEDICINAL PRODUCT; SULFONIC ACID DERIVATIVE;

ABSORPTION; ARTICLE; BEETROOT; CHEMICAL INTERACTION; CONTACT ANGLE; CONTROLLED STUDY; DPPH RADICAL SCAVENGING ASSAY; ENCAPSULATION; HYDROGEN BOND; HYDROPHOBICITY; INFRARED SPECTROMETRY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; RED BEETROOT; SCANNING ELECTRON MICROSCOPY; SURFACE PROPERTY; THICKNESS; YOUNG MODULUS; BEET; CHEMISTRY; OXIDATION REDUCTION REACTION; PLANT ROOT;

ANTIOXIDANTS; BENZOTHIAZOLES; BETA VULGARIS; BETACYANINS; BIPHENYL COMPOUNDS; ELASTOMERS; FREE RADICALS; OXIDATION-REDUCTION; PICRATES; PLANT PREPARATIONS; PLANT ROOTS; STARCH; SULFONIC ACIDS;

EID: 84983247365     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.08.055     Document Type: Article

References (39)

1. Akhtar, M.J., Jacquot, M., Jasniewski, J., Jacquot, C., Imran, M., Jamshidian, M., Paris, C., Desobry, S., Antioxidant capacity and light-aging study of HPMC films functionalized with natural plant extract. Carbohydrate Polymers 89 (2012), 1150–1158.
2. Bijlsma, S., Boelens, H.F.M., Hoefsloot, H.C.J., Smilde, A.K., Estimating reaction rate constants: Comparison between traditional curve fitting and curve resolution. Analytica Chimica Acta 419 (2000), 197–207.
3. Brook, M.A., Jiang, J., Heritage, P., Bartzoka, V., Underdown, B., McDermott, M.R., Silicone-protein interaction at the interface between a functional silicone and a protein/starch microparticle. Langmuir 13 (1997), 6279–6286.
4. Cai, Y.-Z., Sun, M., Corke, H., Characterization and application of betalain pigments from plants of the Amaranthaceae. Trends in Food Science & Technology 16 (2005), 370–376.
5. Ceseracciu, L., Heredia-Guerrero, J.A., Dante, S., Athanassiou, A., Bayer, I.S., Robust and biodegradable elastomers based on corn starch and polydimethylsiloxane (PDMS). ACS Applied Materials & Interfaces 7 (2015), 3742–3753.
6. Coimbra, M.A., Barros, A., Rutledge, D.N., Delgadillo, I., FTIR spectroscopy as a tool for the analysis of olive pulp cell-wall polysaccharide extracts. Carbohydrate Research 317 (1999), 145–154.
7. Esatbeyoglu, T., Wagner, A.E., Schini-Kerth, V.B., Rimbach, G., Betanin—A food colorant with biological activity. Molecular Nutrition & Food Research 59 (2015), 36–47.
8. Fan, J., Cao, Y., Li, T., Li, J., Qian, X., Shen, J., Unmodified starch granules for strengthening mineral-filled cellulosic fiber networks promoted by starch pretreatment with a cationic polymer flocculant in combination with the use of an anionic microparticulate material. ACS Sustainable Chemistry & Engineering 3 (2015), 1866–1872.
9. Fogliano, V., Verde, V., Randazzo, G., Ritieni, A., Method for measuring antioxidant activity and its application to monitoring the antioxidant capacity of wines. Journal of Agricultural and Food Chemistry 47 (1999), 1035–1040.
10. Iñiguez-Franco, F., Soto-Valdez, H., Peralta, E., Ayala-Zavala, J.F., Auras, R., Gámez-Meza, N., Antioxidant activity and diffusion of catechin and epicatechin from antioxidant active films made of poly (L-lactic acid). Journal of Agricultural and Food Chemistry 60 (2012), 6515–6523.
11. Karaçelik, A.A., Küçük, M., İskefiyeli, Z., Aydemir, S., De Smet, S., Miserez, B., Sandra, P., Antioxidant components of Viburnum opulus L. determined by on-line HPLC–UV–ABTS radical scavenging and LC–UV–ESI-MS methods. Food Chemistry 175 (2015), 106–114.
12. Kim, S., Peterson, S.C., Development of degradable polymer composites from starch and poly(ethyl cyanoacrylate). Polymer Composites 33 (2012), 904–911.
13. Kujala, T.S., Loponen, J.M., Klika, K.D., Pihlaja, K., Phenolics and betacyanins in red beetroot (Beta vulgaris) root: Distribution and effect of cold storage on the content of total phenolics and three individual compounds. Journal of Agricultural and Food Chemistry 48 (2000), 5338–5342.
14. Latorre, M.E., Narvaiz, P., Rojas, A.M., Gerschenson, L.N., Effects of gamma irradiation on bio-chemical and physico-chemical parameters of fresh-cut red beet (Beta vulgaris L. var. conditiva) root. Journal of Food Engineering 98 (2010), 178–191.
15. Loginova, K., Lebovka, N., Vorobiev, E., Pulsed electric field assisted aqueous extraction of colorants from red beet. Journal of Food Engineering 106 (2011), 127–133.
16. McCann, M.C., Hammouri, M., Wilson, R., Belton, P., Roberts, K., Fourier transform infrared microspectroscopy is a new way to look at plant cell walls. Plant Physiology 100 (1992), 1940–1947.
17. Park, E.J., Cho, Y.K., Kim, D.H., Jeong, M.-G., Kim, Y.H., Kim, Y.D., Hydrophobic polydimethylsiloxane (PDMS) coating of mesoporous silica and its use as a preconcentrating agent of gas analytes. Langmuir 30 (2014), 10256–10262.
18. Pokorny, J., Yanishlieva, N., Gordon, M.H., Antioxidants in food: Practical applications. 2001, CRC Press.
19. Privas, E., Leroux, F., Navard, P., Preparation and properties of blends composed of lignosulfonated layered double hydroxide/plasticized starch and thermoplastics. Carbohydrate Polymers 96 (2013), 91–100.
20. Ravichandran, K., Saw, N.M.M.T., Mohdaly, A.A., Gabr, A.M., Kastell, A., Riedel, H., Cai, Z., Knorr, D., Smetanska, I., Impact of processing of red beet on betalain content and antioxidant activity. Food Research International 50 (2013), 670–675.
21. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26 (1999), 1231–1237.
22. Schieber, A., Stintzing, F., Carle, R., By-products of plant food processing as a source of functional compounds—Recent developments. Trends in Food Science & Technology 12 (2001), 401–413.
23. Sharma, O.P., Bhat, T.K., DPPH antioxidant assay revisited. Food Chemistry 113 (2009), 1202–1205.
24. Sin, L.T., Rahman, W., Rahmat, A., Samad, A., Computational modeling and experimental infrared spectroscopy of hydrogen bonding interactions in polyvinyl alcohol–starch blends. Polymer 51 (2010), 1206–1211.
25. Siracusa, V., Rocculi, P., Romani, S., Dalla Rosa, M., Biodegradable polymers for food packaging: A review. Trends in Food Science & Technology 19 (2008), 634–643.
26. Sonkaew, P., Sane, A., Suppakul, P., Antioxidant activities of curcumin and ascorbyl dipalmitate nanoparticles and their activities after incorporation into cellulose-based packaging films. Journal of Agricultural and Food Chemistry 60 (2012), 5388–5399.
27. Stintzing, F.C., Carle, R., Betalains–Emerging prospects for food scientists. Trends in Food Science & Technology 18 (2007), 514–525.
28. Tang, X., Alavi, S., Recent advances in starch, polyvinyl alcohol based polymer blends, nanocomposites and their biodegradability. Carbohydrate Polymers 85 (2011), 7–16.
29. Tongnuanchan, P., Benjakul, S., Prodpran, T., Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils. Food Chemistry 134 (2012), 1571–1579.
30. Tran, T.N., Paul, U., Heredia-Guerrero, J.A., Liakos, I., Marras, S., Scarpellini, A., Ayadi, F., Athanassiou, A., Bayer, I.S., Transparent and flexible amorphous cellulose-acrylic hybrids. Chemical Engineering Journal 287 (2016), 196–204.
31. Walker, A.M., Tao, Y., Torkelson, J.M., Polyethylene/starch blends with enhanced oxygen barrier and mechanical properties: Effect of granule morphology damage by solid-state shear pulverization. Polymer 48 (2007), 1066–1074.
32. Wang, L., Dong, Y., Men, H., Tong, J., Zhou, J., Preparation and characterization of active films based on chitosan incorporated tea polyphenols. Food Hydrocolloids 32 (2013), 35–41.
33. Wells, M., Wick, L.Y., Harms, H., Model polymer release system study of PAH bioaccessibility: The relationship between “rapid” release and bioaccessibility. Environmental Science & Technology 39 (2005), 1055–1063.
34. Wettasinghe, M., Bolling, B., Plhak, L., Xiao, H., Parkin, K., Phase II enzyme-inducing and antioxidant activities of beetroot (Beta vulgaris L.) extracts from phenotypes of different pigmentation. Journal of Agricultural and Food Chemistry 50 (2002), 6704–6709.
35. Wootton-Beard, P.C., Ryan, L., A beetroot juice shot is a significant and convenient source of bioaccessible antioxidants. Journal of Functional Foods 3 (2011), 329–334.
36. Wu, J., Chen, S., Ge, S., Miao, J., Li, J., Zhang, Q., Preparation, properties and antioxidant activity of an active film from silver carp (Hypophthalmichthys molitrix) skin gelatin incorporated with green tea extract. Food Hydrocolloids 32 (2013), 42–51.
37. Wu, D., Hakkarainen, M., A closed-loop process from microwave-assisted hydrothermal degradation of starch to utilization of the obtained degradation products as starch plasticizers. ACS Sustainable Chemistry & Engineering 2 (2014), 2172–2181.
38. Xu, H., Canisag, H., Mu, B., Yang, Y., Robust and flexible films from 100% starch cross-linked by biobased disaccharide derivative. ACS Sustainable Chemistry & Engineering 3 (2015), 2631–2639.
39. Zhang, N., Liu, X., Yu, L., Shanks, R., Petinaks, E., Liu, H., Phase composition and interface of starch–gelatin blends studied by synchrotron FTIR micro-spectroscopy. Carbohydrate Polymers 95 (2013), 649–653.