Relevance of genipin networking on rheological, physical, and mechanical properties of starch-based formulations

• Autor(a) principal: Gonçalves, Idalina
• Data de Publicação: 2021
• Outros Autores: Hernández, Diana, Cruz, Cátia, Lopes, Joana, Barra, Ana, Nunes, Cláudia, da Silva, José A. Lopes, Ferreira, Paula, Coimbra, Manuel A.
• 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
• topic: Food byproducts; Polysaccharide-based films; Crosslinking; Hydrophobicity; Stretchability

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.