Relevance of genipin networking on rheological, physical, and mechanical properties of starch-based formulations
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10773/37722 |
Resumo: | The small amount of proteins in starch-rich food industry byproducts can be an advantage to crosslink with genipin and tailor the performance of biobased films. In this work, genipin was combined with non- purified starch recovered from industrial potato washing slurries and used for films production. Starch recovered from potato washing slurries contained 0.75% protein, 2 times higher than starch directly obtained from potato and 6 times higher than the commercial one. Starch protein-genipin networks were formed with 0.05% and 0.10% genipin, gelatinized at 75 °C and 95 °C in presence of 30% glycerol. Bluish colored films were obtained in all conditions, with the higher surface roughness (Ra, 1.22 μm), stretchability (elongation, 31%), and hydrophobicity (water contact angle, 127°) for 0.10% genipin and starch gelatinized at 75 °C. Therefore, starch-rich byproducts, when combined with genipin, are promising for surpassing the starch-based films hydrophilicity and mechanical fragilities while providing light barrier properties. |
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Relevance of genipin networking on rheological, physical, and mechanical properties of starch-based formulationsFood byproductsPolysaccharide-based filmsCrosslinkingHydrophobicityStretchabilityThe small amount of proteins in starch-rich food industry byproducts can be an advantage to crosslink with genipin and tailor the performance of biobased films. In this work, genipin was combined with non- purified starch recovered from industrial potato washing slurries and used for films production. Starch recovered from potato washing slurries contained 0.75% protein, 2 times higher than starch directly obtained from potato and 6 times higher than the commercial one. Starch protein-genipin networks were formed with 0.05% and 0.10% genipin, gelatinized at 75 °C and 95 °C in presence of 30% glycerol. Bluish colored films were obtained in all conditions, with the higher surface roughness (Ra, 1.22 μm), stretchability (elongation, 31%), and hydrophobicity (water contact angle, 127°) for 0.10% genipin and starch gelatinized at 75 °C. Therefore, starch-rich byproducts, when combined with genipin, are promising for surpassing the starch-based films hydrophilicity and mechanical fragilities while providing light barrier properties.Elsevier2023-05-15T13:13:23Z2021-02-15T00:00:00Z2021-02-15info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10773/37722eng0144-861710.1016/j.carbpol.2020.117236Gonçalves, IdalinaHernández, DianaCruz, CátiaLopes, JoanaBarra, AnaNunes, Cláudiada Silva, José A. LopesFerreira, PaulaCoimbra, Manuel A.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-22T12:13:41Zoai:ria.ua.pt:10773/37722Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:08:19.571251Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Relevance of genipin networking on rheological, physical, and mechanical properties of starch-based formulations |
title |
Relevance of genipin networking on rheological, physical, and mechanical properties of starch-based formulations |
spellingShingle |
Relevance of genipin networking on rheological, physical, and mechanical properties of starch-based formulations Gonçalves, Idalina Food byproducts Polysaccharide-based films Crosslinking Hydrophobicity Stretchability |
title_short |
Relevance of genipin networking on rheological, physical, and mechanical properties of starch-based formulations |
title_full |
Relevance of genipin networking on rheological, physical, and mechanical properties of starch-based formulations |
title_fullStr |
Relevance of genipin networking on rheological, physical, and mechanical properties of starch-based formulations |
title_full_unstemmed |
Relevance of genipin networking on rheological, physical, and mechanical properties of starch-based formulations |
title_sort |
Relevance of genipin networking on rheological, physical, and mechanical properties of starch-based formulations |
author |
Gonçalves, Idalina |
author_facet |
Gonçalves, Idalina Hernández, Diana Cruz, Cátia Lopes, Joana Barra, Ana Nunes, Cláudia da Silva, José A. Lopes Ferreira, Paula Coimbra, Manuel A. |
author_role |
author |
author2 |
Hernández, Diana Cruz, Cátia Lopes, Joana Barra, Ana Nunes, Cláudia da Silva, José A. Lopes Ferreira, Paula Coimbra, Manuel A. |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
Gonçalves, Idalina Hernández, Diana Cruz, Cátia Lopes, Joana Barra, Ana Nunes, Cláudia da Silva, José A. Lopes Ferreira, Paula Coimbra, Manuel A. |
dc.subject.por.fl_str_mv |
Food byproducts Polysaccharide-based films Crosslinking Hydrophobicity Stretchability |
topic |
Food byproducts Polysaccharide-based films Crosslinking Hydrophobicity Stretchability |
description |
The small amount of proteins in starch-rich food industry byproducts can be an advantage to crosslink with genipin and tailor the performance of biobased films. In this work, genipin was combined with non- purified starch recovered from industrial potato washing slurries and used for films production. Starch recovered from potato washing slurries contained 0.75% protein, 2 times higher than starch directly obtained from potato and 6 times higher than the commercial one. Starch protein-genipin networks were formed with 0.05% and 0.10% genipin, gelatinized at 75 °C and 95 °C in presence of 30% glycerol. Bluish colored films were obtained in all conditions, with the higher surface roughness (Ra, 1.22 μm), stretchability (elongation, 31%), and hydrophobicity (water contact angle, 127°) for 0.10% genipin and starch gelatinized at 75 °C. Therefore, starch-rich byproducts, when combined with genipin, are promising for surpassing the starch-based films hydrophilicity and mechanical fragilities while providing light barrier properties. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-02-15T00:00:00Z 2021-02-15 2023-05-15T13:13:23Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10773/37722 |
url |
http://hdl.handle.net/10773/37722 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0144-8617 10.1016/j.carbpol.2020.117236 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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