Tapioca starch films reinforced with microcrystalline cellulose for potential food packaging application

Detalhes bibliográficos
Autor(a) principal: OTHMAN,Siti Hajar
Data de Publicação: 2019
Outros Autores: MAJID,Noorasyikin Abd, TAWAKKAL,Intan Syafinaz Mohammed Amin, BASHA,Roseliza Kadir, NORDIN,Norhazirah, SHAPI’I,Ruzanna Ahmad
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300605
Resumo: Abstract This work is directed towards developing biodegradable films from biopolymer that is sustainable and environmentally friendly particularly tapioca starch (TPS) films. However, the usage of TPS films for food packaging application has been limited due to the poor mechanical, barrier and thermal properties. Microcrystalline cellulose (MCC) at different concentrations (0 to 10 wt.%) was incorporated as the filler into the films to form TPS/MCC composite films via solvent casting method in order to improve the limited properties of the films. The TPS/MCC films were characterized in terms of physical, mechanical, barrier, and thermal properties. It was found that 3 wt.% MCC was the ideal concentration of filler that resulted to the highest performance of the films in terms of mechanical and barrier properties. Thermal properties of the films were also improved with the addition of MCC into the films. In conclusion, TPS/MCC films produced in this study exhibit improved properties and have the potential to be used for food packaging application.
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spelling Tapioca starch films reinforced with microcrystalline cellulose for potential food packaging applicationbarrier propertyfood packagingmechanical propertymicrocrystalline cellulosetapioca starchthermal propertyAbstract This work is directed towards developing biodegradable films from biopolymer that is sustainable and environmentally friendly particularly tapioca starch (TPS) films. However, the usage of TPS films for food packaging application has been limited due to the poor mechanical, barrier and thermal properties. Microcrystalline cellulose (MCC) at different concentrations (0 to 10 wt.%) was incorporated as the filler into the films to form TPS/MCC composite films via solvent casting method in order to improve the limited properties of the films. The TPS/MCC films were characterized in terms of physical, mechanical, barrier, and thermal properties. It was found that 3 wt.% MCC was the ideal concentration of filler that resulted to the highest performance of the films in terms of mechanical and barrier properties. Thermal properties of the films were also improved with the addition of MCC into the films. In conclusion, TPS/MCC films produced in this study exhibit improved properties and have the potential to be used for food packaging application.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300605Food Science and Technology v.39 n.3 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.36017info:eu-repo/semantics/openAccessOTHMAN,Siti HajarMAJID,Noorasyikin AbdTAWAKKAL,Intan Syafinaz Mohammed AminBASHA,Roseliza KadirNORDIN,NorhazirahSHAPI’I,Ruzanna Ahmadeng2019-09-20T00:00:00Zoai:scielo:S0101-20612019000300605Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-09-20T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Tapioca starch films reinforced with microcrystalline cellulose for potential food packaging application
title Tapioca starch films reinforced with microcrystalline cellulose for potential food packaging application
spellingShingle Tapioca starch films reinforced with microcrystalline cellulose for potential food packaging application
OTHMAN,Siti Hajar
barrier property
food packaging
mechanical property
microcrystalline cellulose
tapioca starch
thermal property
title_short Tapioca starch films reinforced with microcrystalline cellulose for potential food packaging application
title_full Tapioca starch films reinforced with microcrystalline cellulose for potential food packaging application
title_fullStr Tapioca starch films reinforced with microcrystalline cellulose for potential food packaging application
title_full_unstemmed Tapioca starch films reinforced with microcrystalline cellulose for potential food packaging application
title_sort Tapioca starch films reinforced with microcrystalline cellulose for potential food packaging application
author OTHMAN,Siti Hajar
author_facet OTHMAN,Siti Hajar
MAJID,Noorasyikin Abd
TAWAKKAL,Intan Syafinaz Mohammed Amin
BASHA,Roseliza Kadir
NORDIN,Norhazirah
SHAPI’I,Ruzanna Ahmad
author_role author
author2 MAJID,Noorasyikin Abd
TAWAKKAL,Intan Syafinaz Mohammed Amin
BASHA,Roseliza Kadir
NORDIN,Norhazirah
SHAPI’I,Ruzanna Ahmad
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv OTHMAN,Siti Hajar
MAJID,Noorasyikin Abd
TAWAKKAL,Intan Syafinaz Mohammed Amin
BASHA,Roseliza Kadir
NORDIN,Norhazirah
SHAPI’I,Ruzanna Ahmad
dc.subject.por.fl_str_mv barrier property
food packaging
mechanical property
microcrystalline cellulose
tapioca starch
thermal property
topic barrier property
food packaging
mechanical property
microcrystalline cellulose
tapioca starch
thermal property
description Abstract This work is directed towards developing biodegradable films from biopolymer that is sustainable and environmentally friendly particularly tapioca starch (TPS) films. However, the usage of TPS films for food packaging application has been limited due to the poor mechanical, barrier and thermal properties. Microcrystalline cellulose (MCC) at different concentrations (0 to 10 wt.%) was incorporated as the filler into the films to form TPS/MCC composite films via solvent casting method in order to improve the limited properties of the films. The TPS/MCC films were characterized in terms of physical, mechanical, barrier, and thermal properties. It was found that 3 wt.% MCC was the ideal concentration of filler that resulted to the highest performance of the films in terms of mechanical and barrier properties. Thermal properties of the films were also improved with the addition of MCC into the films. In conclusion, TPS/MCC films produced in this study exhibit improved properties and have the potential to be used for food packaging application.
publishDate 2019
dc.date.none.fl_str_mv 2019-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300605
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300605
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.36017
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 n.3 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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