Fabrication and characterization of talipot starch-based biocomposite film using mucilages from different plant sources: A comparative study.

Biocomposite film Biodegradation Crosslinking Plant mucilage Talipot starch Tensile strength

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
17 Nov 2023
Historique:
received: 27 04 2023
revised: 01 10 2023
accepted: 14 11 2023
medline: 20 11 2023
pubmed: 20 11 2023
entrez: 20 11 2023
Statut: aheadofprint

Résumé

Biocomposite films were prepared by formulating talipot starch with plant mucilage derived from shoeblack leaves, okra, and seeds of basil, fenugreek, and flax, which were identified as SBM-TSF, OKM-TSF, BSM-TSF, FGM-TSF, and FXM-TSF, respectively. The plant mucilages enhanced the crosslinking of the filmogenic solutions, which increased the film's relative crystallinity. Upon topographical investigation, the biocomposite films exhibited the same compact and homogeneous structures as the native talipot starch film (NTSF), but with finer corrugations. When compared to NTSF, the addition of plant mucilage decreased the moisture content while increasing the thickness and opacity. SBM-TSF showed significantly reduced (p ≤ 0.05) solubility and water vapor permeability, indicating that increased crosslink formation in the film obstructed the water vapor passage. Among all the biocomposite films, the BSM-TSF had the greatest tensile strength, making it more resistant to stretching. Among the studied biocomposite films, SBM-TSF and BSM-TSF demonstrated improved thermal and biodegradation stability.

Identifiants

DOI: 10.1016/j.foodchem.2023.138011 PMID: 37984000
pubmed: 37984000
pii: S0308-8146(23)02629-8
doi: 10.1016/j.foodchem.2023.138011
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

138011

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Basheer Aaliya (B)

Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India.

Kappat Valiyapeediyekkal Sunooj (KV)

Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India. Electronic address: sunooj4u@gmail.com.

Akhila Vijayakumar (A)

Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India.

Patel Krina (P)

Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India.

Muhammed Navaf (M)

Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India.

Plachikkattu Parambil Akhila (P)

Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India.

Pajjuru Raviteja (P)

Department of Physics, Pondicherry University, Puducherry 605014, India.

Sabah Mounir (S)

Food Science Department, Faculty of Agriculture, Zagazig University, 44519 Zagazig, Egypt.

Maximilian Lackner (M)

Department Industrial Engineering, University of Applied Sciences Technikum Wien, Höchstädtplatz 6, 1200 Vienna, Austria.

Johnsy George (J)

Food Engineering and Packaging Division, Defence Food Research Laboratory, Mysore 570011, India.

Monica R Nemțanu (MR)

Electron Accelerators Laboratory, National Institute for Laser, Plasma and Radiation Physics, 409 Atomiştilor St., P.O. Box MG-36, 077125 Bucharest-Măgurele, Romania.

Classifications MeSH