Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zein
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | |
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=S0101-20612021000600684 |
Resumo: | Abstract We prepared bilayer films of iron yam–pea starch and corn zein to evaluate their potential application in the packaging of instant foods and condiments. We found that the water resistance and mechanical properties of bilayer films were improved after adding a layer of corn zein compared with the monolayer films of the starch materials. Scanning electron microscopy revealed that the bilayers were close and this was reflected in increased thermal stability and biocompatibility between layers with the addition of zein. Our experimental films showed greater elongation at break than the commercial biaxially oriented polypropylene polyethylene films. Based on the results of this study, the iron yam-pea starch/corn zein films have the mechanical strength and flexibility to be used for convenience food packaging materials, which are expected to provide consumers with clean products. |
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Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zeiniron yam-pea starchcorn zeinbilayer edible filmmicrostructurethermal propertiesfood inner packagingAbstract We prepared bilayer films of iron yam–pea starch and corn zein to evaluate their potential application in the packaging of instant foods and condiments. We found that the water resistance and mechanical properties of bilayer films were improved after adding a layer of corn zein compared with the monolayer films of the starch materials. Scanning electron microscopy revealed that the bilayers were close and this was reflected in increased thermal stability and biocompatibility between layers with the addition of zein. Our experimental films showed greater elongation at break than the commercial biaxially oriented polypropylene polyethylene films. Based on the results of this study, the iron yam-pea starch/corn zein films have the mechanical strength and flexibility to be used for convenience food packaging materials, which are expected to provide consumers with clean products.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600684Food Science and Technology v.41 suppl.2 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.29820info:eu-repo/semantics/openAccessSONG,XiaoyongWANG,Yiqieng2021-12-06T00:00:00Zoai:scielo:S0101-20612021000600684Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-12-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zein |
title |
Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zein |
spellingShingle |
Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zein SONG,Xiaoyong iron yam-pea starch corn zein bilayer edible film microstructure thermal properties food inner packaging |
title_short |
Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zein |
title_full |
Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zein |
title_fullStr |
Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zein |
title_full_unstemmed |
Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zein |
title_sort |
Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zein |
author |
SONG,Xiaoyong |
author_facet |
SONG,Xiaoyong WANG,Yiqi |
author_role |
author |
author2 |
WANG,Yiqi |
author2_role |
author |
dc.contributor.author.fl_str_mv |
SONG,Xiaoyong WANG,Yiqi |
dc.subject.por.fl_str_mv |
iron yam-pea starch corn zein bilayer edible film microstructure thermal properties food inner packaging |
topic |
iron yam-pea starch corn zein bilayer edible film microstructure thermal properties food inner packaging |
description |
Abstract We prepared bilayer films of iron yam–pea starch and corn zein to evaluate their potential application in the packaging of instant foods and condiments. We found that the water resistance and mechanical properties of bilayer films were improved after adding a layer of corn zein compared with the monolayer films of the starch materials. Scanning electron microscopy revealed that the bilayers were close and this was reflected in increased thermal stability and biocompatibility between layers with the addition of zein. Our experimental films showed greater elongation at break than the commercial biaxially oriented polypropylene polyethylene films. Based on the results of this study, the iron yam-pea starch/corn zein films have the mechanical strength and flexibility to be used for convenience food packaging materials, which are expected to provide consumers with clean products. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01-01 |
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=S0101-20612021000600684 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600684 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.29820 |
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.41 suppl.2 2021 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 |
_version_ |
1752126328955469824 |